Apricots are not only tasty, but also useful. Their vitamin and mineral composition is unique. These fruits help strengthen the heart and blood vessels, eyesight and immunity, prevent iron deficiency anemia. Some of these beneficial properties are preserved even after the heat treatment of the fruit, but some of the vitamins are destroyed by high temperature. Wanting to prepare fruits for the winter, retaining their useful properties, experienced housewives make apricot jam without cooking. The process of cooking this delicacy is not very complex, so even an aspiring cook is able to cope with the task.
Cooking Features
Making raw apricot jam is not difficult, but to get the expected result you need to know a few things:
- Before using apricots for making jam without cooking, you need to wash and dry them very thoroughly. If the fruit is wet, the dessert made from them will quickly sour.
- It is impossible to prepare cold jam from whole apricots - they will not be able to soak up the syrup without long boiling. Jam without cooking is made from apricot puree or from apricots, cut into medium-sized slices.
- Apricots contain little acid. Most often, when preparing them, citric acid, lemon juice or citrus fruits are added. This not only enhances the safety of the dessert, but also makes its taste more pleasant.
- Despite the fact that apricots are sweet fruits, organic acids are still in their composition. They may come into contact with aluminum, resulting in the formation of harmful substances. For the preparation of apricot jam is not recommended to use aluminum dishes, it is better to give preference to enameled or made of stainless steel.
- It is necessary to lay out such a jam on sterilized cans. You can close the dessert with both metal and plastic lids. Before using any type of lid must be boiled.
Store apricot jam, cooked without boiling fruit mass, can only be in the refrigerator. With proper storage, the dessert will not spoil for a year.
The classic recipe for apricot jam without cooking
Composition (for 2, 5 l):
- peeled apricots - 1 kg;
- citric acid - 20 g;
- sugar - 2 kg.
Method of preparation:
- Wash apricots, dry with a napkin. Cut the fruit in half, remove the bones from them. If the bones are removed poorly, you can use a special spoon to remove them.
- Turn the apricot pulp through a meat grinder or chop with a blender.
- Pour a glass of sugar, set aside. The remaining sugar is poured into a container with apricot puree. Add citric acid. Stir.
- Cover the container with apricot mass with gauze or a thin cloth; leave for 3-4 hours at room temperature. Sugar during this time should be completely dissolved. If this does not happen, mix the dessert and leave for another hour.
- Sterilize the jars, boil suitable lids.
- Spread the jam on prepared banks, not reaching the edge of 2 cm.
- Pour jam with sugar - soaked with syrup, it hardens, creating the so-called “sugar stopper”. It protects the jam from souring.
- Close the jars tightly and store in the refrigerator.
The classic way to cook apricot jam without cooking is at the same time the simplest.
Apricot jam with slices without cooking fruit
Composition (2 liters):
- peeled apricots - 1 kg;
- sugar - 1, 25 kg;
- citric acid - 8 g.
Method of preparation:
- Cut the dried and dried apricots in half, remove the bones from the fruit.
- Cut each apricot half into 2-4 pieces depending on the size of the fruit.
- Fold the apricots in a bowl, add sugar in the amount of 0.5 kg.
- Cover the pelvis with gauze, leave for 3-4 hours at room temperature. Apricots during this time will allocate juice, in which sugar dissolves, turning into a syrup.
- Drain the syrup in a separate container, put on a slow fire.
- When the syrup boils, add the remaining sugar and citric acid. Get them completely dissolved.
- Pour the apricot slices with hot syrup. Leave to cool at room temperature. Clean in the fridge for a day. During this time, the apricot mass must be mixed several times.
- Spread the apricot mass in clean and dry jars, close the nylon covers.
Keep the workpiece in the refrigerator. Only syrup, and not apricot slices, was brewed during the preparation of the dessert, so they remain attractive and useful.
Apricot jam without cooking with the addition of orange and lemon
Composition (2 liters):
- peeled apricots - 1 kg;
- sugar - 1 kg;
- orange - 1 pc .;
- lemon - 1 pc.
Method of preparation:
- Citruses wash well, blot with a napkin. Rub the zest with them.
- Split citrus fruits into slices, peel them of films and seeds, put them in a blender bowl and turn them into puree.
- Wash, dry, seedless apricots.
- Chop the apricot pulp with a blender or meat grinder.
- Combine apricot puree with citrus, add sugar, mix well.
- Leave to infuse at room temperature for 3-4 hours.
- When the sugar is completely dissolved in fruit juice, it is time to put the jam on the jars and close.
Delicacy turns out beautiful and fragrant, has a balanced taste. When stored in the refrigerator, it will not lose its freshness during the year.
Apricot jam can be made for the winter without cooking. This will preserve the beneficial properties of the fruit. There are several recipes for the preparation of this delicacy, each of them has its own advantages.
