Mono-jam from apples or apricots alone has long been surprising, but the company of these two simple ingredients - please. Finished apple-apricot jam can be eaten with a cup of tea throughout the winter, and you can start cooking desserts, sweet sauces and glaze for meat and poultry.
Apple-apricot jam - recipe
Ingredients:
- apricots - 950 g;
- apples - 460 g;
- vanilla pod;
- granulated sugar - 980 g.
Preparation
After removing the stone from the apricot, cut the pulp of the fruit in small slices. By analogy, go and with apples, removing the fruit from the core with the seeds and dividing them into pieces. The resulting fruit mixture sprinkle with sugar, add a halved vanilla pod and put the fruit to languish at minimum heat for about one and a half to two hours. If you want to get some kind of jam, then whip the fruit with a blender, but if you want to meet pieces of fruit, leave the fruit whole. Pour hot jam over sterile jars and roll them with scalded lids if you are going to close the treat for the winter.
How to make apple-apricot jam?
Ingredients:
- apricots - 370 g;
- apples - 670 g;
- lemons - 2 pieces;
- granulated sugar - 1.2 kg;
- water 940 ml.
Preparation
In the saucepan, place the apricot halves without pits, pour half of the water and cook for about 40 minutes over low heat. In a separate bowl, place the apples and cook them the same time period with the remaining water and with the addition of lemon juice. Combine the ingredients of the jam together, add the lemon peel, sugar, and bring it to a boil. Arrange the jam over the jars and roll them in sterile lids.
Apricot jam with apples
Ingredients:
- apples - 490 g;
- lemon juice - 30 ml;
- apricots - 520 g;
- granulated sugar - 430 g;
- cinnamon stick.
Preparation
Place apples in a saucepan. Pour the pieces of lemon juice, add halves apricot, sugar and cinnamon stick. After mixing all the ingredients together, cover the container and leave the base for the jam to stand under the lid all night. The next morning place the saucepan over medium heat and cook for about an hour or until thickened, stirring occasionally. Another hot jam pour on sterile jars and roll them with scalded lids. Allow the preform to cool completely before storing.