One of the best ways to preserve fruits for the winter is apricot jam. If it is not digested, then in winter we will get a complex of vitamins (A, K, C, group B) and trace elements (iron, potassium, calcium, magnesium and others). That is why it is important to prepare apricot jam properly.
Classic jam
Ingredients:
- apricots - 5 kg;
- white domestic sugar - 2.5 kg;
- water - 1 liter.
Preparation
To begin with, we choose the right apricots for jam - it should be well ripened fruit, soft enough, but not rumpled, without damage to the peel, not wormy. Selected my apricots and divide into halves, remove the bones. Next, cut the fruit fairly finely - can be slices, can be diced and placed in a jam for cooking jam. It can be a large basin or a cauldron, a saucepan. From the water and sugar, cook the syrup, let it pour for about a minute and a half, then fill in the apricots and leave it to cool. After this, you can start cooking jam: as soon as the contents of the container boil, make fire minimal and, stirring, cook for about 20-30 minutes. Next, gently rub the apricots through a strainer or colander. We get a delicious apricot jam, which can be closed for the winter, but can be used immediately, for example, as a filling for roguelins for tea. To roll the jam, we simply move it after wiping back into the container and boil after boiling for another 5-6 minutes, after which we put into cans sterilized with hot steam and covered with sterilized lids in boiling water.
Other preparation option
If you do not add water, you will get a thicker apricot jam than in the first variant. However, in this case it will be necessary to take a closer look at him.
Ingredients:
- ripe apricots - 3 kg;
- sugar production of the CIS countries - 4.5-5 glasses;
- citric acid - 12 g.
Preparation
Apricots are prepared: mine, letting water drain, remove bones and letting the halves of fruit through a meat grinder or turning into puree using a blender or a food processor. Add the sugar and citric acid in the puree, mix and let stand for about an hour, so that the sugar will break. Not everyone knows how to cook apricot jam to save a maximum of vitamins. And meanwhile, everything is simple. Cook the jam in the enameled basin, stirring constantly, as the mass is very thick and can burn. The cooking time is 5 minutes. After this, we let the jam completely cool down and repeat the process, again we interfere continuously. After that, you can wipe the mass through a sieve, and you can roll it like this. We distribute boiling jam to sterilized jars and immediately roll them.
Similarly, apple-apricot jam is cooked, it is not particularly important to observe the proportions: they can be 1: 1, the taste of jam can be strengthened in one or the other side, putting more apples or apricots. Mandatory condition - with apples, it is necessary to peel the skin and remove the seed boxes. Otherwise, the technology is the same: grind fruit in puree, add sugar and citric acid, cook and roll.
Apricot jam in the multivark
Ingredients:
- apricots - 2 kg;
- white sugar produced in CIS countries - 0.7 kg;
- cinnamon - ½ tsp;
- water - ½ cup.
Preparation
Apricots are mine, we divide into halves and extract pits. We put halves in the working bowl of our multivarka and pour in water. In the "baking" mode, leave our apricots ready for 20 minutes, then transfer them into a sieve and wipe, if we want to remove the peel, if it is left, just mash the apricots in a mash. We pour sugar and cinnamon, in the same regime we cook jam for about 40 minutes. After that, the finished apricot jam can be closed for the winter, and you can serve for tea.