Tasty and healthy - what could be better than this combination? Make natural apricot jam at home: fruity sweetness without factory colors or preservatives.
It is necessary
-
- Recipe number 1. Ingredients: 1 kg apricots
- 1.4 kg sugar
- 2-2.5 cups water
- 3g citric acid.
- Recipe number 2. Ingredients: 3 kg apricots
- 3 kg of sugar
- 0.5 liters of water.
- Recipe number 3. Ingredients: 1 kg pitted apricots
- 0.8-1kg sugar
- 1 glass of water.
Instructions
Step 1
Recipe number 1.
Take 1 kg of apricot fruit. They don't have to be completely mature. Use a wooden toothpick to prick the apricot in several places.
Place the apricots in boiling water for 1 minute and cool quickly in cold water. Small fruits can be cooked whole, large ones - by cutting in half along the groove and removing the bone.
Step 2
Prepare syrup: 1, 4 kg of sugar for 2-2, 5 cups of water. This amount is calculated for 1 kg of apricots.
Step 3
Pour the syrup over the apricots and cook until tender. You can determine the readiness of the jam by dripping a little hot syrup on a cold saucer. If the syrup is thick enough and the drop does not spread, then the jam is ready.
Step 4
Recipe number 2. Rinse the apricots well, divide them into halves, remove the seeds.
Prepare syrup: pour water into a cooking bowl and add sugar in portions (as it dissolves).
Step 5
Without removing the syrup from the heat, put the apricots in it so that they are completely immersed in the sugar solution.
Step 6
When the apricots have sunk to the bottom, turn off the heat. Let the jam cool to room temperature.
Step 7
Bring the jam to a boil again and turn off the heat.
Arrange the finished jam in sterilized jars and roll up with metal lids.
Step 8
Recipe number 3.
Dissolve sugar in water, bring syrup to a boil.
Step 9
Put apricots in a bowl and pour over them with syrup. Leave on for 5-6 hours.
Step 10
Put the bowl on fire and start cooking. After boiling, stand for 8-10 minutes. Turn off the heat and cool the jam to room temperature.
Step 11
Boil the jam again for 8-10 minutes after boiling.
Step 12
Pour the jam into sterilized jars, close with plastic lids or parchment paper soaked in alcohol.
With this method of cooking, the apricot fruits remain intact and transparent.
