Amber apricot jam will leave few people indifferent, especially the taste of the delicacy is enriched with spices, nuts, and other additives. Citruses go well with yellowish-red, soft fruits. True connoisseurs know how to make apricot jam with lemon and what else can be put into a sweet dessert.
Preparation of raw materials
To make delicious apricot jam, harvest ripe fruits with well-pitted seeds. The fruit should have a solid, firm skin and a pleasant aroma. Not only varietal apricots are good in jam, but also poles, hybrids.
Sort the fruit, rinse thoroughly and dry. Divide the fruit in half and remove the seeds, then cut the pulp into wedges. Take 1.5 kg of granulated sugar for 1 kg of apricots, separate a small part and pour the fruits in an enamel saucepan. Keep the container cool for 7-8 hours.
Drain the juice that appears, mix with 300 ml of water and the remaining granulated sugar. Bring the solution to a boil and keep on low heat for 5 minutes. Leave the syrup for about 20 minutes, then strain and pour over the fruit. Keep apricots cool for 5-6 hours.
Now you can cook apricot jam, regularly skimming off the foam until the syrup drops stop spreading over the saucer. Cool the treat, put one crushed lemon in it and bring the dessert to a boil again. Keep the dishes on low heat for 20 minutes and roll up the hot jam in a glass container.
Aromatic apricot jam
To give the dessert a unique aroma and rich taste, you can prepare apricot jam with lemon, other fruits, as well as spices and other additives. According to the experience of successful chefs, the delicacy turns out to be successful when added to apricots, in particular:
- almonds;
- cinnamon;
- ginger;
- hazelnuts;
- orange;
- caramel;
- kadramona;
- plums;
- peach;
- vanilla.
Try adding cinnamon to your apricot jam recipe. First wash a couple of lemons and, without peeling, slice, remove only the seeds. Pour citrus slices with water (300 ml), bring to a boil and keep on medium heat for 5-7 minutes. After that, remove the lemon with a slotted spoon and mix with a kilogram of clean apricot halves.
Put one and a half kilograms of granulated sugar in the citrus broth, boil the syrup. Pour the fruit and, without stirring, leave them at room temperature for 12 hours. Boil the jam again, turn it off, let stand for 12 hours. Repeat this twice, then add cinnamon to the hot mixture to taste, boil the treat for the last time, pour into a sterilized container and roll up.
"Raw jam" of apricots, lemons and oranges
You can quickly and easily prepare delicious apricot jam without cooking by rubbing the fruit with sugar. To begin with, hold a lemon and a couple of oranges in boiling water for a minute, then cut into wedges and remove the seeds.
Scroll 2 kg of apricots, oranges and lemon in a meat grinder or blender, mix with 3 kg of granulated sugar. Keep raw jam in the refrigerator.
Apricot jam with kernels
If you want to please your loved ones with a royal dessert with a "twist", try making apricot pitted jam. To do this, wash a kilogram of fruit and divide it into halves, hold the kernels in boiling water for a minute and peel off the skin.
Cut a couple of lemons into slices, remove the seeds and discard. Dissolve one and a half kilograms of granulated sugar in 300 ml of water, boil the syrup and fill it with a mixture of nucleoli and fruits. Repeat 3 times: leave the jam for 12 hours, boil; leave for 12 hours, boil. Pack the finished dessert in glass jars.
Is it possible to cook apricot jam with kernels?
Fruit pits contain hydrocyanic acid, so many are wondering if it is harmful to eat apricot jam with kernels? After all, it is known that if you eat a hundred seeds of this delicious fruit, you can get severe poisoning.
According to experts, you should not be afraid of delicacies with a "twist". The fact is that sugar, which is sufficiently contained in jam, is an antidote to hydrocyanic acid, that is, an antidote. So bon appetit!
