Jam from apricots can be made in a dozen different ways: boil the whole apricots, perhaps, stuffing them with nuts, cook jam from the halves, or cut the fruit with lobules or small pieces. If you boil the fruit quickly, you can save in them the maximum amount of vitamins and microelements necessary for the proper operation of the heart and the prevention of cardiovascular diseases.
General moments
If you want to prepare a tasty, useful and beautiful apricot jam with gelatin, you can use the recipe, but several points should be taken into account in any case.
First, we buy the right sugar. Sugar is taken only domestic production, purified, but not refined.
Second - choose apricots are not soft, ripe, not damaged, without specks and pokleva. Of the overripe fruits you will get jam, you can not make jam from such apricots. Of course, the fruits should be good varieties, sweet and fragrant, suitable for jam and "pineapple" or "lemon" apricot.
Third - if you have never cooked anything like this and do not know how to properly prepare apricot jam with gelatin, remember that when boiling, gelatin loses its properties. Therefore, we heat it, but do not boil it, add it at the very end and the jam is not sterilized.
Everything will turn out
Aromatic apricot jam slices with gelatin is easier to prepare, even slightly damaged fruits will suit it, the main thing is that they should be hard.
Ingredients:
- fruits of apricot ripe - 3 kg;
- gelatin instantly (can be in plates) - 70 g;
- purified (filtered or boiled) water - 2 liters + 2 cups;
- sugar white peeled (sand) domestic - 2 kg;
- citric acid quality - 15 g.
Preparation
We are reviewing the apricots, it's good for them, without damaging the surface, letting water drain or wipe with paper towels. We cut the fruit with lobules - 8-10 parts each, we put aside the bones. Apricot lobules are placed in a deep enamel bowl or in clean kazan. 2 liters of water boil, add sugar and cook for several minutes, stirring. Filter the syrup and pour "on a hot" apricot lobules. We put to boil our jam. From boiling, cook for 10 minutes, stirring, taking off the foam and making sure that boiling was not strong. We remove it from the fire and allow it to cool. Repeat the cooking procedure twice more. When we weld the third time, add citric acid and prepare gelatin: soak it in 2 glasses of warm (about 40 degrees) water, leave it for an hour, so that it breaks well, warm up to about 80 degrees and filter. The resulting solution is poured directly before the jam is rolled, so that the cans are sterilized beforehand. If the procedure is not violated, you will get an amber jam, similar in consistence to jelly, tasty and useful.
Let's add vitamins
Enrich the jam with vitamin C can be, adding citrus in it. You will get an unusually delicious apricot jam with orange and gelatin.
Ingredients:
- fruits of apricots ripe, not soft - 5 kg;
- water boiled or bottled - 3 liters;
- oranges are not large, sweet, can be red - 1 kg;
- domestic cleaned white granulated sugar - 4 kg;
- gelatin (better instant) - 80-100 g.
Preparation
We wash oranges in warm water, we check, whether there were a trace of wax on the skin, which sometimes treat the fruit. We cut each orange into 4 parts, then shred by thin slices. Apricots are mine and cut into the same slices as in the first recipe. We put the fruit in a jam-making jar, pour it in syrup (boil 2.5 liters of water and boil with sugar for 5 minutes). Cook the jam in the same way - in 3 stages, at the last we add gelatin, before soaking it in the remaining water and warming up for it to dissolve. You can roll apricot jam with gelatin for the winter, or you can simply please the home with a delicious treat.