cakesFragrant delicacy is well suited to pancakes and pancakes and is found in almost every cellar at the zealous hostesses. Thanks to the natural acid of apricot, such jam is never too cloying, and its consistency can be adjusted with the help of various cooking techniques and a certain amount of sugar. A few tips on preserving apricot jam
There is absolutely nothing difficult in how to make jam from apricots without pits. The most time consuming process will be the preparation of fruit, and then it remains to trust the kitchen assistant-cooker, not forgetting to stir the brew from time to time.
It is worth noting that you can also use slightly broken apricots, that is, those that have showered from the tree( provided that they have retained their shape).The main thing is that the fruits are ripe and sweet. If according to the recipe it is stipulated that the dessert should consist of whole apricot halves, then in this case it is better to use intact fruits with dense pulp and preferably of the same size.
In order for apricots not to fall apart and retain their shape, jam is cooked in two or three times in a few days, without stirring it, but only by shaking the cauldron.
A wonderful pie filling is obtained from seedless apricot jam, if you add gelatin to it, which must first be diluted in water. Of course, the integrity of the fruit will be lost, but the dessert will acquire a rather thick texture and will not drain out of the cake or pie.
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Apricot jam, cooked in three rounds
To get a sweet and sour dessert, you will need ripe apricots and sugar in a 1: 1 ratio. If desired, the amount of sugar can be increased. It is more convenient to start cooking jam in the evening, so that in the morning the apricots start making juice. Despite the fact that the whole process will take about two days, this kind of jam made from apricots without stones is also called “five minutes”.This is due to the fact that the workpiece is boiled in several passes during the same time.
How to make a five-minute jam:
- Wash the fruit thoroughly in two waters and place on a towel so that the remaining water is drained.
- Using a knife or hands, divide the apricots into two parts and remove the seeds.
- Put the peeled fruit in a deep bowl in layers, sprinkling them with sugar. Leave the stock overnight to highlight the juice.
- The next day, gently stir the sugar on the bottom of the bowl and bring the jam to a boil. Remove the foam( there will be a lot of it) and rub for 5 minutes. While cooking, stir with a wooden spatula or spoon so as not to burn. Turn off the burner and leave for 24 hours.
- Repeat the procedure two more times. At the last approach, increase the cooking time to 10-15 minutes, reducing the preserves to the required thickness, and then immediately spread it in jars and roll it up.
If very sweet varieties of apricots were used, you can add a little citric acid to the jam at the end of cooking( 1-2 g per kilogram of fruit).
Frayed apricot jam for pies
This recipe for apricot jam pitted is more like jam - a delicacy is quite thick, so you can use it to make pies or patties. The highlight of the recipe is the pre-boiling of the fruit with their further grinding.
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The amount of sugar depends on taste preferences. To jam with sour, you need:
- 2 kg apricot;
- 1 kg of sugar;
- some water.
For sweeter jam, add 1.8 kg of sugar. By the way, in this case it is faster to boil.
Step by Step Preparation:
- Wash fruit and remove bones.
- Put apricots in a wide bowl and pour them with a small amount of water. It will be enough to have a layer of liquid in 3 cm. Bring it to a boil and boil the fruit for 10 minutes.
- Gently remove the apricots and grind through a sieve.
- Pour the apricot puree back into the basin, add sugar and boil for 45-50 minutes from the moment of boiling, periodically removing the foam and stirring.
- Put ready jam in jars and cork.
Apricot Jam with Nucleus
A rather original dessert is obtained by adding these same stones to the winter for the winter, however, they are pre-cleaned. You can also use almonds or walnuts instead.
In the process of "obtaining" the nucleoli should act very carefully and carefully. First, the kernels must remain intact, and secondly, they must be carefully searched. A few bitter nucleoli can ruin the whole piece.
For jam, you need:
- 1 kg of sugar and apricot;
- half lemon.
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So, to make a jam with a light almond flavor:
- Wash fruit well and blanch it in boiling water for a few minutes. Before you put the apricots in boiling water, they need to be pricked with a fork so that they keep their shape. Dip in cold water and dry a little.
- Cut each fruit in half with a knife and remove the seeds.
- With a hammer, break the bones, remove the core and remove the skin from it( if left, it will taste bitter).
- Cook sugar syrup and 1 tbsp.water in which the apricots are blanched.
- Put prepared fruit and peeled kernels into a pan with hot syrup.
- From a lemon squeeze the juice, remove the zest and add all to the apricots. Bring the billet to a boil, remove the foam and boil for 5 minutes. Then remove from heat and leave overnight to infuse.
- Make two more of these calls, the last time increasing the cooking time to 10 minutes.
- Put the apricot halves together with the nucleoli in jars, and the ladle to pour the remaining syrup over them. Roll up
Jam, in which there are apricot kernels, you can store no more than one season.
Of course, fresh fruit is always tastier than any preservation, but what to do if their season is very short? In this case, you can and should use them for a variety of winter blanks. Pitted apricot jam is not only a filling for pies, but also an independent tasty dessert. Such seizure will never be superfluous on the shelves in the cellar! Enjoy your meal!
