Who is able to give up a spoon-another apricot jam? In addition, such a delicacy is an ideal filling for a pie or a tart. Variety in the usual dish can be made with the help of original additives, for example, almonds. Ready-made apricot jam will not only have a more original texture, but will also be ennobled with a delicate almond flavor.
Apricot jam with almonds
Ingredients:
- apricots (halves without pits) - 8 items;
- sugar - 5 items;
- lemon juice - 6 tbsp. spoons;
- almonds - 2/3 tbsp.
Preparation
Almond pour steep boiling water, cover the container with nuts cover and leave the minutes for 10-15. Merge the boiling water and peel off the nuts. Put the peeled almonds in a saucepan with halves of apricot, sugar and lemon juice. Now our task is to wait until the apricots are allowed to juice. To accelerate this process, the fruit can be mildly crushed with a wooden spoon. After a couple of hours, put the saucepan with all its contents on medium heat and cook the jam for 30 minutes, stirring constantly, so that the fruits do not stick to the bottom of the dishes. Sterilize the jars in boiling water for 10-20 minutes, depending on the capacity. At the end of the time, we pour jam from apricots and almonds into clean dry jars, cover the jars with lids and leave to cool.
Apricot jam - recipe with almonds
Ingredients:
- oranges - 5 pcs .;
- dried apricots - 200 g;
- lemon - 1 piece;
- sugar;
- water;
- butter - 1 teaspoon;
- Cointreau - 2 tbsp. spoons;
- almonds - 80 g.
Preparation
Fill the dried apricots with 2 glasses of water, put it on the fire and cook for about 20 minutes, then leave it to stand under the lid for another 40 minutes. The resulting mass is blended with a blender.
Oranges cut in half and survive the juice, and with the remaining crusts we remove the zest. Also remove the zest and squeeze the juice from the lemon. Seeds of citrus fruits are put in a gauze pouch - later, they will help us make jam thick.
Mix the juice and mashed potatoes from dried apricots, measure the total volume of the mixture and add half the water. Transfer the resulting mass into a thick-walled pan, put a gauze pouch and cook the base for the jam for 2 hours. Along with the apricot mass, put the peeled almonds in a saucepan. Ready jam we cool for 6-8 hours and remove the gauze pouch.
We measure the volume of the obtained mass and add to it 3/4 of the volume of sugar. Again put the jam on the fire and cook until the sugar dissolves, adding a little oil. After 10-15 minutes, add the cointre and pour the jam with almonds on sterile jars.
How to cook jam from apricots with carrots and almonds?
Ingredients:
- grated carrots - 100 g;
- apricots - 600 g;
- grated ginger - 1 teaspoon;
- sugar - 400 g;
- lemon - 1 piece;
- almonds - 50 g.
Preparation
We put grated carrots in a saucepan and pour 300 ml of water. Bring the mixture to a boil and cook until the carrot pieces begin to disintegrate, and the liquid is almost completely evaporated.
We cut the apricots in half, extract the stone, and put the flesh in a saucepan to the boiled carrots. As soon as the apricots become soft, we put grated ginger to them and wait until the liquid is almost completely evaporated. Brush the jam with sugar and lemon juice, add almonds, bring to a boil, do not forget to regularly stir the contents of the saucepan, thereby saving it from burning.
Ready jam from apricot and almonds is removed from the fire and left to cool to warm, then poured into sterile jars and close. To preserve the jam for a longer time, pour it immediately after taking it off the fire.