Jam is made from berries and fruits, vegetables and even flowers. Dried fruits can also become the basis for a real delicacy - dried apricot and prune jam.
It is necessary
-
- dried apricots - 250 g;
- prunes - 250 g;
- sugar - 1 kg;
- water - 800 g;
- one orange or two lemons;
- nuts (almonds
- hazelnut
- walnuts) - to taste.
Instructions
Step 1
Go through and thoroughly rinse dried apricots and prunes with running warm water, remove the seeds if necessary. Pour the prepared dried fruits with cold water for 15-20 minutes. Rinse and refill with cold water, leave for 3-5 hours.
Step 2
Remove the dried fruit from the water and cut into wedges or squares. Strain the water in which they were soaked through a sieve or cheesecloth, add granulated sugar and boil the syrup. In the syrup brought to a boil, throw the chopped dried apricots, then the prunes. Without forgetting to stir, simmer for 9-10 minutes. Do not let the jam boil too much - this can spoil the taste and kill the flavor of the jam.
Step 3
Peel citrus fruits. To do this, wash the fruit well with a brush under warm water, and then rinse with boiling water. There are two options for preparing the zest for jam: immediately rub it off the orange or lemon using a fine grater. Or you can remove the zest completely with a knife, and then cut into thin strips or rub. Add the prepared zest to the boiling sugar syrup and cook for another 10-15 minutes.
Step 4
You can add nuts to the jam - whole kernels (hazelnuts, almonds) or pre-chopped. Before processing, the nuts can be rinsed with boiling water to remove the skin. If using whole nuts, try to choose beautiful, even kernels - they will decorate the finished jam. The number and combination of nuts - according to your taste, for 500 g of dried fruits, 100-200 g of nuts in total are enough. 10-15 minutes after adding the nuts, remove the jam from the heat and cool to room temperature.
Step 5
It is better to pour the finished jam into small jars of 100-250 ml. Wash the jars thoroughly, pour over boiling water or steam. Pour the jam warm into the jars and close. Store in a cool, dark place.
