How to make apricot jam
Products for cooking apricot jam Apricots – 1.5 kilograms Sugar – 1 kilogram (for sour varieties of apricots – 1.5-2 kilograms to taste) Water – 1 cup (only when making jam in a saucepan) Dry gelatin – 40 grams How to cook apricot jamSelect soft, ripe apricots for jam. Divide the apricots in half and remove the pits. Boil 1 glass of water. Put the apricots in a saucepan, pour boiling water over it, cover with a lid and cook for 15 minutes. Pass the apricot puree through a sieve and return to the pan, add sugar mixed with gelatin, bring to a boil. Boil the jam for 20 minutes, regularly removing the pen and stirring constantly with a wooden spatula or spoon. Pour hot jam into sterilized jars, roll up, turn upside down and wrap with a blanket until cool. Remove cooled jam for storage.
Tasty Facts
– Any, even soft, overripe apricots are suitable for jam. The taste of apricots is emphasized: citric acid, vanilla, cinnamon, lemon juice. Apricot jam can be made from dried apricots – dried apricot fruits without pits. – Apricot jam should have a uniform thick consistency. To do this, the jam is “boiled”, that is, boiled for a long time to evaporate some of the moisture, or thickeners are used: gelatin, jam, pectin. – It is better to cook apricot jam in an enamel bowl. The foam that forms when cooking jam can not be removed, it will disappear by itself by the end of cooking. However, to make the jam transparent, the foam should be removed (it can be used instead of sugar in tea). You can check the readiness by generously dropping jam on a saucer: if the jam does not spread, it is ready. – To cook a transparent jam, apricots must be separated from the skin: Put the apricots in a sieve while cooking and pass through the sieve with a mortar. When cooking transparent jam, sugar should be added in proportion to 1 kilogram of apricots 1.5 kilograms of sugar. – To make the icing and cream on the cake better hold, the surface of the cakes is smeared with slightly warmed apricot jam. With a delicate flavor, apricot jam won’t dominate a dish unless it needs to. – The value of apricot jam is in the content of dietary fiber that promotes digestion and trace elements, especially potassium, which is necessary for the normal functioning of the heart and blood vessels. – Calorie content of apricot jam 235 kcal / 100 grams. the surface of the cakes is smeared with slightly warmed apricot jam. With a delicate flavor, apricot jam won’t dominate a dish unless it needs to. – The value of apricot jam is in the content of dietary fiber that promotes digestion and trace elements, especially potassium, which is necessary for the normal functioning of the heart and blood vessels. – Calorie content of apricot jam 235 kcal / 100 grams. the surface of the cakes is smeared with slightly warmed apricot jam. With a delicate flavor, apricot jam won’t dominate a dish unless it needs to. – The value of apricot jam is in the content of dietary fiber that promotes digestion and trace elements, especially potassium, which is necessary for the normal functioning of the heart and blood vessels. – Calorie content of apricot jam 235 kcal / 100 grams.
Apricot jam and kitchen gadgets
Jam from apricots in a slow cooker Grind apricots with a blender, add sugar with gelatin, mix, pour into the multicooker container. Boil jam on the “Baking” mode for 40 minutes. Do not cover the multicooker with a lid. Stir the jam regularly while cooking. Pour hot apricot jam into fresh sterilized jars and twist. Apricot jam in a bread machine Put the washed and pitted apricots into the capacity of the bread machine. Pour apricots with sugar mixed with gelatin, close the bread machine. Set the bread maker to the “Jam” mode and cook for an hour and a half. Pour hot boiled jam into sterilized jars and twist.