Confiture of apricots is a delicate dessert with the taste of the sun. Selection of recipes for apricot confiture for tea, for winter, for baking

Confiture is called jelly-like sweet dish from berries or fruit. And the fruits can be shredded completely or meet with the form of pieces – if it’s fruit, or entirely – berries. The peculiarity of jam is in a jelly-like condition. It is achieved due to the presence of gelling substances in the fruit itself or the addition of artificial gellants.

Prepare confiture of various berries and fruits. Apricot confiture is one of the most famous and appreciated for its excellent taste, delicate consistency and orange-sunny color.

Basic principles of preparation of apricot confiture

All confitures are prepared in approximately the same way.

First the fruit – in our case, apricots – wash, remove the bones from them. It is advisable to remove the skins, since these fruits are rather dense and fluffy in addition. Cut apricots into parts or grind more thoroughly. Fall asleep with sugar or pour sugar syrup and cook a certain amount of time.

It is possible to add flavoring seasonings – lemon juice, orange or their peel, anise, mint, lavender, alcoholic drinks such as liqueur or cognac. A mix is ​​possible, that is, a jam in a confiture of apricots and other fruits and berries.

Gelatin, agar-agar, pectin, zhelix can be added as a gelling agent.

A ready-made confiture of apricots, if it’s a preparation for the winter, is poured into cans and covered with lids. Keep in coolness.

Simple confiture of apricots

This is the most simple, basic recipe for confiture of apricots. Gelling substances are not added here – the necessary consistency is achieved due to their content in the apricots themselves. However, in this case, a fairly large amount of sugar is taken, so the recipe is for the biggest sweet tooth.

Ingredients

  • One and a half kilograms of unpeeled apricots

  • Two kilos of sugar

  • Approximately 300 ml of water.

Cooking method

  1. First you need to prepare the syrup, because it is used cold. Water and sugar boil for several minutes together.

  2. Apricots are washed, lowered into boiling water for a couple of minutes, then into cold water. After this procedure, they are easily cleaned from the skin.

  3. Remove the bones and dip the halves of the apricots into a cold syrup.

  4. Put on a small fire and keep until boiling, stirring constantly and removing the foam.

  5. When the mixture starts boiling, turn off the fire, put it in a cool place and leave it there for at least half a day.

  6. Then again heat on a small fire, and so repeat the third time. A sign of the confiture – apricots should not come up, but form a single mass.

  7. Hot pour on the banks, if you plan long-term storage – roll up with iron lids. If consumed in the near future, then let cool and cover with nylon lids.

Vanilla confiture of apricots

This option is similar to the basic one, however it does not require such a large amount of sugar, and the addition of lemon juice and vanilla will vary the taste and aroma of the dessert.

Ingredients

  • A little more than a kilogram of apricots – from the calculation that without pits will be a kilogram

  • 4 cups of sugar

  • A packet of vanilla sugar or vanillin on the tip of the knife

  • Juice of one lemon.

Cooking method

  1. If desired, peel the apricots and leave them.

  2. Cut the fruit in half, remove the bones.

  3. Mix the sugar with vanilla.

  4. Fold in enameled dishes, fall asleep with sugar and hold it that night. It is advisable to cover with a lid, so that the vanilla flavor does not break.

  5. After the due time, put the dishes on a small fire, add the lemon juice and keep until the sugar dissolves.

  6. When the sugar has dissolved completely, add the fire and cook for a quarter of an hour, removing the foam. The mixture should boil, but not too violently.

  7. Then again reduce the heat and cook until ready. Readiness is checked with a large drop on the plate. On it spend a dry spoon or something similar. Half of the drop should not be connected.

  8. When such a state is reached, the confiture is ready. It must be poured over the tanks and closed. Turn, hold, cover, a few hours. Store in a cool place.

Apricot confiture with pectin

Pectin – gelling agent, which is made from the drawing of apples, citrus. In the case of making a confiture with this additive, lemon juice is not needed in the recipe. The ratio of apricots and sugar depends on what kind of pectin it is. The package usually indicates its ratio to the ingredients of the dish. For example, take the average index of pectin – 1: 2. If the second number is less, then you need to take more sugar. And, accordingly, on the contrary.

Ingredients

  • A kilogram with a small apricot – in the expectation that the purified will come out about a kilo

  • A pound of sugar

  • Package of pectin marking 1: 2.

Cooking method

  1. Prepare apricots. If desired, remove the cuticle by dipping the fruit into boiling water. Remove the bones.

  2. Fruit cut finely with a knife.

  3. Mix apricots with sugar and pectin, put on strong fire.

  4. Constantly stir, so that sugar is not burned, but dissolved. If the mixture is very thick, you can add a couple of spoons of water.

  5. After boiling, reduce the heat slightly and boil for five minutes. With pectin, the cooking time of crushed apricots is quite small.

  6. Remove from fire, pour into cans, close. Such a dessert reminds of marmalade, where there are particles of fruit. If you need more liquid confiture, when cooking, add more water.

Fruits and herbs: a confiture of apricots with lavender and lemon

The aroma of lavender flowers gives an unusual pleasant note to the apricot confiture. And the use of lemon makes the dessert not cloying and enriches its taste. Juice and lemon peel can be replaced with orange, and lavender – with mint.

Ingredients

  • Kilogram with a small apricot

  • Sugar depending on the desire from 500 grams to a kilogram

  • 1 whole large lemon or two small

  • A teaspoon of dried lavender flowers.

Cooking method

  1. Rinse the apricots. If the peel is flat, and they are very ripe they can not be cleaned. If the fruit is not too soft, and the peel with a clear downy, it is better to clean. Dip for a couple of minutes in boiling water, cool, remove the skin.

  2. Remove the bones, divide into halves.

  3. Fold in the jam cooking container, pour out the sugar.

  4. With a lemon grater or a special device to remove the zest – should get a couple of teaspoons.

  5. Then squeeze out the juice – the more, the better.

  6. Add the juice and zest to apricots with sugar.

  7. Put on a small fire and cook for 20 minutes.

  8. Remove, cool a little and walk the blender through the mixture. You can achieve a homogeneous mass, and you can leave a few whole pieces.

  9. To cook confiture until ready, check by drop – if not spread, the dish is ready.

  10. Pour out the flowers of lavender, turn off the fire, mix.

  11. Spread on jars, close, wrap. It is best to try the dessert even after a week, when it is infused and soaked with the aromas of lavender.

Exquisite dessert: a confiture of apricots with liqueur and almonds

This is a special recipe – for the sake of its realization it is worth trying, but the result is worth it. Here, unlike other confiture recipes, there are many ingredients that together will give the unique taste and smell of heat, sun, tenderness and apricots.

Ingredients

  • A pound of apricots

  • A glass of orange juice

  • 2-3 spoons of orange liqueur

  • 2-3 tablespoons lemon juice

  • A pound of sugar

  • Packing of zhelfix

  • 3 spoons of almond petals.

Cooking method

  1. Ripe apricots to wash, remove bones, cut the fruits into slices.

  2. ZHELIX mix with sugar.

  3. Add to the apricots orange and lemon juice, sugar mixture and put on fire.

  4. When it boils, pour almonds, let it boil for five minutes, removing the foam.

  5. Turn off the fire, pour in the liqueur, stir.

  6. You can pour on cans, if it is done for the future, or cool and serve for tea.

When there are no apricots: a winter apricot confiture of dried apricots

Apricot confiture, in addition to being an independent dessert, is still used for baking. Bagels, pies, pies, cakes, including the famous “Sacher” – all this is very tasty to do with apricot confiture. And if it is not stocked and there are no fresh apricots? The way out is to take the dried ones. That is dried apricots.

Ingredients

  • Dried apricots and sugar by weight

  • Water – at the rate of one liter per 200 grams of each product.

Cooking method

  1. Rinse dried apricots. It is advisable to buy, choose not too dried, fleshy, bright.

  2. In the jar of confiture, pour water, pour out the sugar, put dried apricots.

  3. Put on a small fire and cook for about twenty minutes. Dried apricots should be very soft. If time is not enough, cook more.

  4. Make a puree of dried apricots with a blender. When there were no blenders, it was simply passed twice through a meat grinder.

  5. If you need a filling for the cake, the confiture is ready. You can also drink tea with him, but if you have a desire to stock up for the future, you need to boil again, hot pour on the banks and twist.

Tips and tricks of cooking apricot confiture

  • To clean or not to peel apricots from bones – the hostess decides for herself. But if the fruits are not too ripe, there are dark spots, a lot of fluff – it is better to remove the cuticle.

  • Another problem in the preparation of apricot confiture is whether it is necessary to grind the fruits and how? Some recipes recommend to cut, others to pass through the blender already boiled mixture. There is no single rule here. If the fruits are ripe, they will splendidly dissolve and without additional help. If you need a perfectly homogeneous mass, then you should use a blender.

  • If the apricots are crushed, more time is needed to cook.

  • Using jelly-like substances, be sure to look at the recommendations on the ratio of the additive and the main product. It depends on it whether the desired consistency of dessert is obtained.

  • Readiness is determined in many ways. You can drop a confiture on a plate, if it does not flow when it is tilted, but creeps – it’s ready. And the main sign is this: the liquid and parts of the fruit are evenly distributed and the apricots do not float to the surface.

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