Sweet preparations of apricots for the winter delight delicate aroma, optimistic color, pleasant taste. You can do them for a variety of recipes. Apricot jam “Pyatiminutka” is prepared using a special technology that minimizes the time of heat treatment of fruits, mainly the boiling time. Most often you have to cook in several passes, giving the opportunity to fruit soak during a break with syrup. This allows you to keep them whole, which makes the treat especially appetizing.
Cooking Features
Apricot jam “Pyatiminutka” will be able to prepare for the winter, even an inexperienced mistress. For the result to meet expectations, she needs to know a few points.
- Only ripe, but not over-ripe apricots are suitable for making jam. Green fruits in 5 minutes do not boil, the jam of them will turn out almost tasteless. Overripe fruit when cooking dessert quickly boil soft, turning into a shapeless mass - they are only suitable for jam, jam.
- Apricot kernels contain amygdalin glycoside. This substance is converted over time to prussic acid, which is a poison. Apricot jam, boiled together with seeds, can be used a maximum of one year after cooking. In order not to delay it, on the jars with blanks does not hurt to stick a note indicating the date of manufacture of jam.
- To make the whole berries soak with syrup and soften faster, they are punctured after washing in several places with a toothpick, then dipped in boiling water, blanched for 5 minutes, removed with a slotted spoon or covered with a colander. Only after that proceed to the preparation of jam.
- If you find the jam too liquid, you can add gelatin or another thickener to it, using it according to the package instructions, cook the dessert for another minute, and then spread it out into the jars.
- For long-term storage of apricot jam, jars for it must be sterilized. Dessert jars are covered with metal lids that are boiled beforehand.
- A single boil for 5 minutes is not enough to cook apricot jam, which will stand at room temperature. Usually the treat is boiled 2-3 times for 5 minutes, taking breaks for several hours between cooking periods.
Properly cooked apricot jam “Five minutes” can be stored at room temperature.
Apricot jam with underwire “Five minutes”
Composition (for 2, 5 l):
- apricots - 1 kg;
- sugar - 1, 5 kg;
- water - 0, 4 l;
- citric acid - 3 g.
Method of preparation:
- Sort through the apricots. For making jam from fruits with stones, select small fruits.
- Wash the selected apricots, remove the stalks.
- Boil the water, dip the apricots in it. After 5 minutes, fold the fruit into a colander, rinse them with cold water.
- Pin the fruit in several places with a toothpick.
- Boil water in the basin. Gradually adding sugar and stirring, achieve its complete dissolution. Continue cooking the syrup until it becomes viscous.
- Put the fruit in the syrup, remove the fire to a minimum. Heat apricots in syrup for 5 minutes, preventing it from boiling.
- Increase the intensity of the flame, bring the syrup to a boil. Boil for 5-10 minutes, removing the foam. 1-2 minutes before readiness add citric acid.
- Sterilize the jars, boil suitable lids.
- Spread the jam over the jars, tighten them tightly with the lids.
- Turn the jars over, cover with a blanket. Leave to cool in a steam bath for additional preservation.
After cooling, the banks can be rearranged to a place where you usually store supplies for the winter. The workpiece is well worth it at room temperature. Apricot jam with pits turns out to be especially fragrant.
Five-Minute Apricot Jam
Composition (for 2, 5 l):
- apricots - 1 kg;
- water - 0, 4 l;
- sugar - 1, 5 kg.
Method of preparation:
- Wash the apricots, let them dry.
- Cut the fruit in half, remove the bones from it.
- Place the halves of the fruit in a bowl, add sugar.
- Shake the pelvis several times to gently mix the apricots with the sugar. If you stir with a spoon or spatula, apricot halves can be damaged.
- Clean the basin in the refrigerator for 5-6 hours, you can overnight. During this time, the fruit will let the juice, sugar in it partially or completely dissolved.
- Add water to the basin. Put it on slow fire. Bring to a boil. Cook apricots, removing the foam, 5 minutes.
- Remove from heat. After 3 hours, return to the stove, bring to a boil, cook for another 5 minutes.
- Take a 5-hour break. Re-bring the apricot jam to a boil. After 5 minutes, place it in sterilized jars, seal them tightly.
After cooling, the jam can be put away in the pantry. Special storage conditions for it is not required.
Apricot jam “Five minutes” with gelatin
The composition (1, 5 l):
- apricots - 1 kg;
- sugar - 1 kg;
- instant gelatin - 40 g.
Method of preparation:
- Apricots, having washed out, dried and freed from stones, cut into medium-sized slices.
- Put apricot slices in a bowl or pan, pouring each layer of sugar and gelatin.
- Store the container with apricot slices in the refrigerator overnight (for at least 6 hours).
- Bring to a low heat until boiling.
- Turn on the fire. Boil the jam for 5 minutes, removing the froth.
- Without waiting for the jam to cool, lay it on the prepared jars, roll them up with metal lids.
It is desirable to keep this thick, with a consistency like a confiture delicacy in a cool room, but at room temperature the jam will not spoil for a long time.
Apricot jam “Five minutes” is prepared according to different recipes. One thing unites them - a short time of intense heat treatment of fruits. Due to this, apricots or apricot slices keep their shape well. This makes the dessert especially beautiful and appetizing.
