Apricot jam is an amazing preparation with a summer aroma and bright color. Dessert is sure to cheer up and decorate the winter day. But how to cook it?
Jam from apricots for the winter - general principles of cooking
Apricots before use, you need to rinse, remove the bones. It is not necessary to dry the fruit, because often water is also added to them. Sometimes a sugar syrup is prepared in which apricots are dipped. The jam is always cooked, and the fruit is boiled or steamed under the lid until soft.
Grind the mass in the mash can be a variety of ways. The easiest and easiest to use is a blender. You can also take a meat grinder. It can grind ingredients before cooking or after it. Some housewives prefer to make a gentle jam without skins and wipe the mass through a sieve. The method is good, but reduces the yield of the finished product.
Jam hot is poured into sterile jars. Covers must also be clean. For storage, the workpiece is removed after complete cooling.
Recipe 1: Apricot jam for winter with lemon and vanilla
A variant of fragrant apricot jam for the winter, which is prepared with the addition of vanilla. It is better to use a real pod, it turns out much more tasty.
Ingredients
• kilogram of apricots;
• 0.4 kg of sugar;
• 1 tsp. citric acid;
• gram of vanilla.
Cooking
1. Empty the washed apricots from the bones, put them in a saucepan and pour in half a glass of water.
2. We put on fire, we soar under a cover to softness. The halves should fall apart.
3. Open the pan, turn off the heat and cool the apricots to a warm state.
4. Take a sieve, you can not very small. Wipe steamed apricots to get rid of the skins.
5. Add sugar to the already mashed mass, stir.
6. Put the mass on the fire, add a teaspoon without a hill of citric acid and pour out the vanilla.
7. Boil jam for 20 to 30 minutes. It is very important to stir a lot. Since it can easily burn. 8. We place the hot billet in jars, hermetically corked and put in storage.
Recipe 2: Ukrainian apricot jam for the winter with almonds
For this amazing apricot jam for the winter you need sweet almonds. It will make the harvesting delicious, fragrant and interesting. Sometimes, instead of almonds, sweet apricot seeds are used. From these ingredients you get about 6 jars of 0.5 liters of jam.
Ingredients
• 3.0 kg apricots (weight without bone);
• 2.3 kg of sugar;
• 300 grams of almond;
• 0.15 liters of water.
Cooking
1. Fold the washed halves of apricots into a large saucepan, steaming under the lid with some water for about half an hour. Cooling down.
2. We twist soft apricots through a meat grinder or interrupt with a blender. If you wish, you can wipe through a sieve. The output of the workpiece in this case will be slightly less, but the mass will turn out more gently.
3. Add sugar and almonds, stir.
4. Put the mass on the fire, cook fragrant jam after boiling for about fifteen minutes. Foam sure to remove.
5. Fold in sterile jars, close scalded caps.
Recipe 3: Apricot jam for the winter through a meat grinder
A simple recipe for apricot jam, which is prepared very quickly and does not require rubbing the mass. It will take any meat grinder, preferably with a fine mesh.
Ingredients
• 1.5 kg apricots;
• kilogram of sugar.
Cooking
1. Release apricots from the bones. Before this fruit must be thoroughly washed.
2. We twist the halves through the meat grinder.
3. Add sugar in the recipe and stir.
4. Put the workpiece on the stove, make the fire a little. Dissolve all the sugar.
5. Add the fire, throw a little vanilla and cook until boiling.
6. Remove the white foam and reduce the fire again.
7. Cook the jam with a low boil for about half an hour. If the owl will appear foam, then remove the spoon.
8. Fold the jam in jars, twist scalded caps.
Recipe 4: Apricot jam for the winter with gelatin
Option thick and rich jam, which can be called jam. A wonderful piece that fits perfectly in any dessert. The desired consistency of sweet treats sets gelatin.
Ingredients
• 2 kg apricots;
• 2 tablespoons of gelatin;
• 100 ml of water;
• 1 lemon;
• 1.2 kg of sugar.
Cooking
1. Grind apricots, washed and pitted, in any way. It is possible to kill in the combine, the meat grinder will approach also.
2. Add sugar, stir and set on a small fire to boil. After boiling, cook jam for fifteen minutes.
3. Gelatin pour boiled, but chilled water. It is advisable to do this in advance and let the product brew for half an hour.
4. We wash a lemon, we survive juice, we send in a jam.
5. Next, lay out the swollen gelatin and quickly stir. Turn off. Boil the mass does not give, otherwise the gelatin will not work after that, the jam does not freeze.
6. We distribute the hot mass in jars, we tighten them with hermetic and necessarily sterile caps.
Recipe 5: Apricot jam and apples for the winter
Variant of mixed jam from the outline with the addition of apples. We choose soft and ripe fruits so that the harvesting pleased with the summer scent.
Ingredients
• 0.5 kg apricots;
• 0.6 kg of apples;
• 1 kg of sugar;
• 50 ml of water.
Cooking
1. We cut the apples from the stub and twist them. You can throw the pieces in the combine and grind in this way.
2. Apricots are released from the seed and grind too.
3. Add prescription sugar to the fruit mass.
4. Send a sweet mass stew.
5. Regularly stirring, prepare the jam for about half an hour. Make sure that the thick mass is not burnt.
6. Simultaneously sterilize the jars and scald with boiling water over the lid.
7. Spill the workpiece, twisting. We keep to cool in an inverted form, then return to the natural position, remove for storage.
Recipe 6: Apricot jam with oranges for the winter
A variant of the amazing jam that is made from apricots along with oranges. Its aroma is difficult to convey in words and this is exactly what you need to cook. Optionally, the number of oranges can be changed up or down, but adhering to the total mass of fruit. Ingredients
• 2 kg apricots;
• 3 kg of sugar;
• 1 kg of oranges;
• 0.3 tsp. citric acid;
• 1 glass of water.
Cooking
1. We pour boiled water over the washed oranges to remove the chemicals that citrus is treated for preservation.
2. Take the grater and remove the zest. Then we clean the fruit, divide it into slices and remove all the bones from them.
3. From the washed apricots we also remove the bones, throw them to the oranges.
4. Combine sugar and a glass of water, put on a small fire and prepare a concentrated syrup.
5. Add apricots, oranges and oranges along with grated zest.
6. Cook jam to complete softness of all fruits. Then cool slightly.
7. Omit the immersion blender and press it.
8. Add a pineapple.
9. Before laying the jam boil for another five minutes. Spill the hot mass in jars.
Recipe 7: Chocolate Jam Apricot Jam for Winter
Apricot jam with cocoa is an amazing delicacy for sweet teeth. Dessert is very similar to chocolate paste, but much more natural and healthy. To make jam really tasty and fragrant, use high-quality cocoa powder.
Ingredients
• 1.2 kg apricots;
• 3 spoons of cocoa;
• 1 kg of sugar.
Cooking
1. We sort out apricots, we wash, we throw out stones.
2. Fold in the saucepan, add a glass of water and turn on the fire.
3. We pour out sugar, but not all. Glass leave.
4. Steam apricots under the lid for about 15 minutes.
5. Cool the jam, interrupt with a blender. You can twist through a meat grinder.
6. Return the sweet mass to the pan, put it on the stove again.
7. Combine the previously left sugar with cocoa powder. We rub with a spoon to break all the grains and get rid of the lumps.
8. Spread sugar in apricot mass, stir.
9. Boil jam for about ten minutes and it's done! Can be poured, corked.
Recipe 8: Apricot jam for the winter with carrots
A variant of a very bright and healthy jam that is made from carrots with apricots. The billet is thick and can be used for filling sweet cakes and for other baking. Ingredients
• 1 kg pitted apricots;
• 0.5 kg of carrots;
• 1 tsp. without a hill of citric acid;
• 1 kg of sugar.
Cooking
1. Cut the peeled carrot into circles, add 150 ml of water to it and boil until soft in a saucepan. Immediately take a large capacity.
2. While the carrot is boiling, we sort the apricots in halves.
3. Add apricots to the finished carrot.
4. Next, pour the prescription sugar.
5. Cook the jam until soft apricots and throw citric acid.
6. Cool slightly, then grind in any way at hand.
7. Give the jam to simmer another five minutes and can be sent in jars. After cooling, the mass will become thicker.
Apricot jam for the winter - tips and tricks
• Cooking any jam is complicated by the fact that the masses constantly want to burn and cannot be left unattended for a minute. To prevent sweetness from sticking to the pot, you can use a saucepan or a stewpan with a non-stick surface.
• Apricot preparation will be more fragrant if you add a cinnamon stick or a clove star, a vanilla pod when cooking. When casting flavored additives better to remove.
• If there is nothing to chop apricots to puree, then you need to boil them longer to a soft skin, and then just knead with a pestle.
• Citric acid should be added to the jam at the very end of cooking, otherwise the fruit will be hard for a long time, and the cooking time may be slightly delayed.
