There are dozens of variations of this unpretentious dainty, which you can then eat yourself or use in your favorite home desserts and pastries. Details on how to cook apricot jam without pits we will tell in this material.
Recipe for apricot jam in syrup
If the classic jam seems to you sugary, then try to prepare this version of the delicacy with the addition of a minimum of sugar. Together with the standard set of ingredients, a vanilla pod will also be used, which, for the sake of economy, can be safely replaced with vanillin.
Ingredients:
- Apricots - 1,1 kg;
- sugar - 185 g;
- a vanilla pod;
- juice ½ lemon.
Preparation
Before correctly cooking apricot jam without a stone, you should prepare the fruits themselves, carefully sorting them, dividing them in half and clearing them from the bones. Half of the prepared fruit is placed in enameled pots and filled with sugar. Pour in the citrus juice and place the dishes over a small fire. Do not raise the heat, but wait patiently for the moment when the apricots are allowed to juice and it will mix with the sugar crystals - this will be our syrup. After the beginning of boiling and the appearance of foam on the surface, record 15 minutes. Gently stir fruits in the process and remove the resulting foam. Put the cut vanilla pod and continue to cook the apricot jam pitted for another 10 minutes. Dispense everything in a pre-sterilized container and roll it up.
Recipe for apricot jam without seeds with lemon
Citrus juice not only helps fruits to allocate a maximum of juice, but also gives vareni a slight sourness and a special aroma. The latter is easily achieved by adding lemon peel to the syrup .
Ingredients:
- Apricots - 1,1 kg;
- sugar - 430 g;
- water 430 ml;
- lemon - 1 pc.
Preparation
Prepare apricots by dividing the pulp in half and removing the stone. Do sugar syrup: dilute sugar in water and cook the resulting mixture until it becomes transparent. Pour in the citrus juice and put the strips of zest. Bring the syrup to a second boil, and then put into it half the fruit. Again wait for the boiling, remove the foam, and after 10 minutes, remove the container with the future jam from the fire. Leave the billet to brew and soak in the syrup for 10 hours, then boil the jam again. Arrange the workpiece in a sterile container and roll it up.
If desired, repeat the recipe for apricot jam in the multivark, taking half of the number of these products. Apricots are covered with sugar and left on the "Quenching" for an hour. At first, the jam is stirred periodically, and then, last 10 minutes, continuously to avoid burning.
Recipe for apricot jam without pits "Pyatiminutka"
"Five-minute" is the principle of cooking jam, within the framework of which the product is brought to a boil three times, with intervals of 3 hours. This method is suitable for cooking halves of fruits, and for cooking apricot jam entirely, pitted.
Ingredients:
- apricots - 1.3 kg;
- sugar - 1,3 kg.
Preparation
Dividing the apricots in half, lay them cut up in an enamel saucepan, covering each of the layers with sugar. Leave the pan with the fruits in the refrigerator for the whole night, and in the morning cook three times for 5 minutes, taking the jam from the plate for 3 hours between each of the brews. After the last boiling, the jam is laid out on a sterile container and rolled up.