Apricot jam

Category: Culinary recipes
Apricot jam

Ingredients

Pitted apricots 1 kg net weight
Sugar
(if you roll up under the covers, you can take less)
1 kg

Cooking method

  • By this principle, I make jam both from soft apricots and unripe ones.
  • We do ...
  • I always make jam only in a saucepan with thick bottom, which helps to keep the heat in the bottom of the pan for a long time, and give it to the fruit, which allows you to keep the jam less on an open fire and boil. It turns out the principle languishing berries - but not boiling berries.
  • Or special. a brass basin with a long handle - according to the same principle.
  • I cut the apricots in half along the stone, remove them, cover them with sugar and leave them aside for 3-4 hours so that the juice appears. I do not expect the apricots to fully release their juice.
  • I put the pan (basin) on small fire, I pour about 1/2 cup of water into the berries, just to facilitate the melting of sugar.
  • Carefully and consistently turn the berries with a thin flat plastic spoon from bottom to top so that the sugar melts and the berries become covered with syrup.
  • I allow the sugar to completely melt, boil slightly, turn the berries so that they are completely covered with syrup.
  • Warming up the jam in all runs I do only over low heat - this also makes it possible not to destroy the fruit and much slower for all the ingredients to penetrate each other and get saturated, soaked, but not boil.
  • Now I remove the pan (basin) from the heat, and due to the residual heat in the thick bottom, the fruits will gradually release their juice and, vice versa, take sugar in themselves, and thereby remain intact.
  • During the first heating run, I try to turn the fruits over neatly more often, since they have not yet been saturated with syrup and have not gone to the bottom. So the fruit costs me a day.
  • Second run I do cooking in a day.
  • I put the basin on a slow fire, bring it slowly to a boil, completely reduce the heat, and constantly turning the fruits from bottom to top, warm them up for 10 minutes.
  • I remove the basin from the heat and let the jam brew for another 12-24 hours, as it happens. Due to the thick and very hot bottom, the jam continues to languish and thicken, while the fruits remain intact.
  • After this procedure, the jam becomes thick and viscous.
  • Third run - I repeat after 12-24 hours, and the same procedure with heating - (second run).
  • After that, the jam turns out like in the photo - thick, viscous, with whole fruits (depending on the degree of softness of the fruit when laying), aromatic and tasty.
  • Now after another 12-24 hours, I heat the jam for the last time over very low heat until very hot, constantly turning the fruit. The jam has already thickened so much that it can stick to the bottom of the basin and burn, so stirring must be done very carefully.
  • As soon as the jam has warmed up well, it became hot - I immediately pour it into jars and close it with lids.
  • Apricot jam

Note

I'll boast a little more

This is the kind of jam I get. I cook it in three passes. I close it under the lids hot.
I wish you, too, to open a jar of delicious jam in winter!




Apricots are the fruits of an apricot tree with a height of up to 8 m, a rounded crown and greenish-red shoots. Leaves are elliptical; flowers are white or pink; the fruit is a fleshy drupe. The main producers of apricots are Italy, USA, Turkey. We grow up mainly in Central Asia, in the south of Ukraine, in Moldova, Transcaucasia, in the North Caucasus, up to 60 varieties are zoned.

Apricots are distinguished by their high taste and aroma.There are round, white, yellow, orange, with or without a blush, naked or pubescent, small, medium and large (50 g or more), usually ripen in June - July. Apricots contain up to 27% sugars (mainly fructose and sucrose), up to 0.8% fiber, up to 1.6 mg% carotene, organic acids, pectin and aromatic substances, mineral salts, especially potassium (over 300 mg%).

According to their purpose, apricot varieties are divided into drying varieties (sugar up to 26%) - with dense pulp and bright orange or yellow color (Khurmai, Isfarak, Subkhony) and canned ones - with large juicy fruits, crumbly pulp and a pronounced aroma (Red-cheeked, Pineapple Tsyurupinsky, Red Partisan, Nikitsky).

They are eaten fresh and dried, used for making compotes, preserves, jams, juices (with pulp), nutritious and dietary canned food for baby food (they contain a large amount of easily digestible simple sugars). Apricot kernels can be used in place of sweet almonds.

Apricot juice is useful for liver diseases and hypertension, and the carotene contained in it contributes to the improvement of vision. Dried apricots - apricots (whole fruits with seeds), dried apricots (halves without seeds) and kay with a (whole fruits with squeezed seeds) are a valuable food product, contain up to 50% sugar, a lot of carotene and potassium salts, very useful for cardiovascular diseases. Apricots are stored at room temperature for up to 3-5 days, in the refrigerator (at a temperature of about 0 ° C) - up to 2-3 weeks. Fruits intended for storage are harvested 3-5 days before full maturity.

Semi-cultivated forms of apricot are widespread - poles. They differ in smaller fruit size, reduced sugar content and denser pulp. They are appreciated for their high frost resistance, good annual yield. They are mainly used for preparing compotes, preserves and for drying.

Merri
This summer, probably, we won't see apricots.
Tanya-Fanya
Admin-Tanyusha, your advice is very necessary.
I could not pass by beautiful and inexpensive apricots. The child asks for jam with whole halves. In short, everything is as you wrote and showed.
The problem is this, Romochka: I only have a day to cook it. We are leaving.
Option 1: Divide the apricots into wedges and freeze, then cook later, if given time. But I'm afraid that whole slices will not work, but there will be jam.
Option 2: cover with sugar at night, boil once in the morning. In the evening, boil again and leave it cool for 2 weeks just in the refrigerator. On your return, boil it again and put it in the banks.

Romochka, what do you say? Maybe there is a third "magic" option?
Admin

Tanyusha, to your health!

Leaving for two weeks is not worth it, they can get moldy, apricots are unleavened fruit.

Try to do this: take apricots that are not very ripe (so that they do not boil and retain their shape), boil three times for about 10-15 minutes on very low heat, and leave in the interval for 6-8 hours until the syrup cools. When cooking, stir gently periodically.
Creamy
Tanya-Fanya, I often, in the absence of time, cut apricots into slices and freeze for the time being, when I have time. So, after freezing, the slices are exactly the same as in jam without preliminary freezing. There is only one difference - after freezing, those apricots that were very greenish in the jam turn out to be a little darker than the same ones, but not frozen. And the taste, the integrity of the slices and the viscosity are absolutely the same. and rightly said Adminthat for jam with slices it is necessary to take apricots a little unripe, so that there is no porridge. And here's another, for my personal taste, for every 2 kg of apricots, I add juice from one lemon. I don't put the zest in the jam, I just squeeze the juice. Try to cook without lemon and one batch with lemon, then decide on your preferences.
Tanya-Fanya
Girls, Tanyusha, Alevtina!

Thanks a lot for your support and advice.
The apricots are hefty ripe. Porridge is provided.
I decided to do this: those halves that are translucent will go into freezing, and which I run to cook more tightly. The night is ahead :-) I must have time :-) Or maybe I'll bring apricots from the south

Thanks a lot for your attention
Creamy
Tanya-Fanya, we now have apricots in the stores of the Semya chain for 89 rubles. Cooked jam with 11 kg apricot slices.
Tanya-Fanya
This is a great price! 89 per kg!
In the night I managed to boil apricots once, which are harder. The scent is breathtaking. But the color, of course, went brown. Previously, I had to consult with you here, then I would have time to buy slightly greenish ones. And golden jam would work.

By the morning, yogurt was ready in the slow cooker. Now it is necessary that the undercooked apricots survive until the evening. Otherwise, the child will "persuade" them with yogurt :-) No, don't think, I don't feel sorry for apricots, I'm worried about the amount of sweet eaten

Great culinary luck to everyone!

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