Apricot and ginger jam, in addition to excellent taste, has a number of useful properties. This is due to the high content of vitamins and minerals that make up these products. Ginger and apricots have anti-inflammatory, antioxidant, pain relieving, diaphoretic properties. Having prepared this wonderful delicacy in summer, in winter you can not only enjoy its taste, but also replenish the body with vitamins.
Sort the apricots before making the jam. Then put them in a deep bowl, cover with cold water and rinse thoroughly. Use your hands to lift the apricots out of the water and place them on a towel. Peel if desired. Remove the seeds, split them, put the kernels in the apricots. To obtain a variety of flavors when cooking jam, instead of apricot kernels, you can use walnuts, black currants, almonds.
Apricot jam with ginger
Put 1 kg of prepared apricots in a cooking bowl and add 750 g of granulated sugar. Mix everything gently and leave for 6-8 hours. After that, put the dishes with apricots on low heat and bring to a boil, stirring with a wooden spoon. Then remove the jam from the heat and cool it completely.
Bring the apricots to a boil again and simmer for 20 minutes. Remove all foam that appears during cooking on a separate plate. Peel 2 cm of ginger, grate and add to the apricots. Continue cooking for 25-30 minutes.
Put the prepared jam hot in dry sterilized jars, roll it up, turn it upside down and wrap it until it cools completely.
Apricot jam with ginger, nutmeg and cinnamon
Cut the washed apricots lengthwise into 4 pieces, remove the seeds. Place them in a cooking bowl. Add the same amount of sugar and 0.5 cups of water for each kilogram of apricots.
Heat apricots with sugar over low heat until sugar is completely dissolved. Remember to stir the jam with a wooden spoon and remove any foam.
Peel 1 cm of ginger root for every kilogram of apricots, finely grate it and add to the jam. Put a pinch of cinnamon and nutmeg there and continue cooking for 20 minutes.
Cool the jam, then bring it to a boil again and cook until tender. If a drop of syrup does not spread on the saucer, then the jam is ready. Pour it into clean glass jars, roll up and store in a cool dry place.
