Apricot jam: how to cook apricot jam

Apricot jam – general description

Apricot trees were bred in Southeast Asia and soon spread in many countries. Especially popular this plant was in Armenia, perhaps, therefore in Latin apricot is called Prúnus armeniáca. In the world there are about 20 varieties of this fruit, the sweetest of which come from Central Asia were called apricots. There are wild apricots growing in Moldova and the North Caucasus, they are called zherdeli.

But no matter what particular form of apricot was not discussed, it is necessary to say about the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, forfor, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for lack of vitamins, anemia and cardiovascular diseases.

Unfortunately, all year round to eat fresh apricots Russian climate does not allow, but you can cook jam out of them, which will be no less tasty and useful. For jam, depending on the recipe, you can use both ripe fruits, and slightly unripe. You can cook it only from apricots, and you can combine different fruits. The texture of the finished delicacy can also be different, in addition to the traditional jam, it can be jams or confitures.

Jam from apricots – preparing dishes

For cooking, enameled dishes will be needed. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruit. It is better, if the pan is wide and low, then stirring the jam during cooking will be easier. Glass jars are used to store the jam, which must be sterilized beforehand. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get cans of boiling water and not burn yourself, it is better to stock up with special tongs. The size of the container is determined by the appetites of your household. It is better not to keep an open jar for a long time, that is, the less jam you can eat for a couple of days, the smaller the container should be. As for the lids, you can use metal screws, glass, plastic, or you can simply close the jar with parchment and tie it with string.

Jam from apricots – preparation of fruits

For jam, you can use any variety of apricots, including half-wild zergels. Do not use overripe fruit. Apricots are cooked either in the whole form or in the form of halves, having previously separated the bones. Some housewives only cut the fruit a little, so that after the extraction of the stone the fruit was almost whole. This, in general, depends on the size of the fruit and individual preferences. Sometimes jam is put in jam, extracted from the bones, but with such recipes one must be more careful, since sometimes the nuclei can cause unpleasant consequences until poisoning.

Apricot jam (option 1)

For the preparation of such jam it is better to use slightly unripe fruit. They should be thoroughly washed, dried on a towel, free from pits and put in an enamel container. Next, prepare a syrup of sugar and water in a ratio of 4: 1 (that is, 200 ml of water will require 800 g of sugar). Sugar sand is poured in water in a separate pan, and with continuous stirring, the resulting mixture is brought to a boil. Further prepared apricots are filled with syrup at the rate of 1 liter per 1 kg of fruit. After that, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, at night). Then the syrup is poured into a saucepan, again brought to a boil, filled with fruit and again left for the same time. The process should be repeated 3-4 times, then the fruit in the prepared jam will remain whole and appetizing in appearance. After all this, the jam is put on a slow fire and cook for 35-40 minutes. Then it is poured over cooked jars, tightly closed with lids and put in a cool place.

Apricot jam (option 2)

For those who do not have time for multiple manipulations with syrup, there is another recipe. Apricots should be washed, dried and freed from bones. Then they need to be covered with sugar in a ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After that, the container is put on a slow fire, and the jam is brought to a boil with constant stirring. Once the contents of the pan boil, it is removed from the heat and cooled to room temperature. After that, again bring to a boil, repeating this procedure 2-3 times. This also contributes to better preservation of the fruit in the prepared jam.

Apricot jam with oranges

For those who like pleasant dishes in dishes, the recipe of apricot jam with oranges will suit. This dish requires 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots divided into halves, removing the bones. Next, the fruit is spread in enameled dishes and covered with sugar. After 2-3 hours, the dishes are put on a slow fire and brought to a boil. Cool and repeat the process. Next, put in a jar, tightly closed and put in a cool place.

Apricot jam

For this dish, you must take very ripe fruit, wash it, dry it, separate the bones and pass it through the meat grinder. You can also grind in a mixer, blender or food processor. Then the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. Cook jam on high heat with constant vigorous stirring for 12-15 minutes. The cans are laid out in a hot form, the heat is wrapped and kept until completely cooled. Store the ready jam in a cool place.

Apricot jam – useful advice of experienced chefs

Tip 1. For jam with bones fit only large fruit with nucleoli, having a pleasant sweet taste. If the nucleolus is bitter or sour, it is not recommended to use it.

Tip 2. To keep the apricot whole, the bone can be removed without cutting the fruit, but simply push it out with a wooden stick. An indispensable condition for such a solution – apricot should be very ripe.

Tip 3. For better preservation in the jam, you can add a little citric acid (about ½ teaspoon per 2 kg of jam).

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