10 recipes from apricot jam, which I want to try
Educational Program Food / / December 19, 2019
Carefully choose fruits: do not take the ones that began to sour. Slightly wrinkled to use recipes in which you need to chop the apricots. Rinse and dry the fruit before it will start to cook.
Make jam in steel, copper or enamel pot. For canning use only sterilized jars and lids.
1. Apricot jam with lemon juice
Ingredients
- 1½ kg apricots;
- 4 tablespoons of lemon juice;
- 1 kg of sugar.
preparation
Apricots peel and seeds, cut into small pieces after.
Put into a saucepan, add the lemon juice and sugar. Stir and bring to boil. Cook over medium heat for about 25-35 minutes, until the mixture thickens. Constantly stir and remove the foam.
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2. Apricot jam with almonds
Ingredients
- 1½ kg apricots;
- 110 g of almond;
- 1 kg of sugar;
- 6 tablespoons of lemon juice.
preparation
Apricots split in half and remove seeds.
Vagrants almonds with boiling water. Leave for 10 minutes. Fold in a colander and rinse with cold tap water for 4-5 minutes. Then carefully remove the skin of the fingers, it will be easily separated. Coarsely chop the nuts.
Put the fruit in a saucepan, add the sugar, lemon juice and almonds. Lightly mash the apricots with a spoon, so they gave the juice. Leave for 1 hour at room temperature.
After bring to a boil over medium heat and cook for 30 minutes, stirring constantly.
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3. Jam from apricots, carrots and ginger
Ingredients
- 600 g of apricots;
- 100 g of carrots;
- 1 piece of ginger length of approximately 5 cm;
- 1 small lemon;
- 300 ml of water;
- 400 grams of sugar.
preparation
Apricots split in half and remove seeds. Carrot rub strips. Chop ginger. squeeze the juice from a lemon.
Place carrot in the pan. Cover with water, after boiling simmer until tender over medium heat. Add apricots, cover and cook for 5 more minutes, stirring constantly. Pour the ginger and continue to cook until the moisture has evaporated almost completely. Add sugar and lemon juice. When the jam starts to boil, cook for 15-20 minutes more. Stir constantly so it does not burn.
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4. Apricot jam with vanilla
Ingredients
- 1 kg apricots;
- 60 ml of water;
- 750 g of sugar;
- 1 vanilla pod or 4 tablespoons of vanilla sugar.
preparation
Apricots split in half and remove seeds. Put in a baking dish and cover with water. Sprinkle with sugar and place in the middle of vanilla.
Preheat oven to 160 ° C. Bake for 3-4 hours. Make sure that fruits We do not burn, you can occasionally stirring.
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5. Jam apricot slices
Ingredients
- 1 kg apricots, dense and lightly underripe;
- 1300 g of sugar;
- 300 ml of water.
preparation
Apricots split in half and remove seeds.
In a saucepan, pour the sugar and cover with water. Over medium heat, bring to a boil and simmer for 5-7 minutes, stirring constantly.
Apricots fold in a deep bowl, which can be put on a plate and pour the hot syrup. Make sure that all the fruits are covered - if not, gently shake the container several times.
Leave jam for 12 hours at room temperature. after the merge syrup, Boil it and pour over fruit. Let it brew the same time. Again syrup boil again and connect with fruits.
Put a bowl with jam on low heat and bring to a boil. Boil for 1 hour. Constantly stir and remove the foam, it is best to do it with a wooden spoon or spatula.
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6. Jam from whole apricots
Ingredients
- 1 kg of dense, slightly immature apricots;
- 2300 ml of water;
- 1200 g of sugar;
- ⅓ teaspoon citric acid.
preparation
Each fruit several times pierce with a toothpick from different sides.
The pan 2 liters of water boil over medium heat. Place the apricots in boiling water and cook for about 3 minutes. After remove with a slotted spoon and place in a colander, that they had dried.
Boil over medium heat, 300 ml of water, pour sugars with citric acid and stir, cook again after 2-3 minutes of boiling. Strain through a fine sieve or cheesecloth to remove undissolved crystals.
Apricots put into a clean saucepan. Pour syrup and bring to a boil on a high flame. Boil for 5 minutes and stir continuously remove foam. Remove from heat, cool completely and re-boil the same time.
Once cooled return the container to the plate with fruits and cook over medium heat for 20-30 minutes. To determine that the jam is ready, simply. Scoop spoon the syrup and place a large plate. If it does not spread, it is possible to remove from the heat.
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7. Apricot jam with orange juice
Ingredients
- 1 kg apricots;
- 400 g of sugar;
- 2 tablespoons orange juice;
- a pinch of salt.
preparation
Apricots, remove the seeds and chop the fruit quarters. Place in a bowl, which can be put on the stove. Pour fruit sugar, pour orange juice and stir. Season with salt and stir again.
Leave fruits for 5-6 hours at room temperature. Put the container on the plate and bring to the boil over low heat, mix and remove the scum. After the cook 25-30 minutes more.
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8. Apricot jam with chia seeds and honey
Ingredients
- 400 g of apricots;
- 60 ml of water;
- 2 tablespoons of honey;
- 1 tablespoon of chia seeds;
- ½ teaspoon cinnamon - optional.
preparation
Apricots are separate from the bones and cut into small pieces. Place the fruit in a saucepan, cover with water and add honey. Over medium heat, bring to a boil and simmer for 7-10 minutes, until fruits are soft.
Using potato masher to mash. Pour chia, mix and cook until thickened, about 3 minutes. Constantly stir.
This jam will be stored in the refrigerator for a week and a half. it is not suitable for tightening.
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9. Apricot jam with thyme
Ingredients
- 2 kg apricots;
- 1 lemon;
- 8-10 sprigs of thyme;
- 1 kg of sugar.
preparation
Apricots cut in half and remove seeds. Of lemon squeeze the juice. Thyme leaves detach from the branches.
The pan and place the fruit thyme, pour sugar and leave at room temperature for 6-7 hours. After add the lemon juice, bring to a boil over medium heat and simmer for 20-25 minutes, until the jam thickens.
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10. Apricot jam with gelatin
Ingredients
- 1 kg apricots;
- 400 g of sugar;
- 40 g of instant gelatin.
preparation
Apricots split in half and remove seeds.
Sugar mixed with gelatin.
The pan lay layer apricots, sprinkle sugar-gelatin mixture, then more fruit and again fill the sand. In the same way, place all the fruits. Leave for 6-7 hours at room temperature to give apricot juice.
Place on plate to a boil over medium heat and cook 5-6 minutes. To keep the fruit halves whole, not stir, and gently tilt the pan in different directions.
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