Apricot jam with lemon is a deliciously delicious treat that will remind you on cold winter evenings about a hot sunny summer. It is prepared easily and does not require special skills and abilities. Check it out for yourself!
Recipe for apricot jam with lemon
Ingredients:
- sugar - 1,5 kg;
- apricots - 1 kg;
- lemon - 1 piece;
- water - 200 ml.
Preparation
We peel apricots, take out the stones, put them into a saucepan and cover them with a small amount of sugar. We remove the dishes for about 8 hours in a cool place, and then gently drain the secreted juice into a separate bowl. Add water to it and pour out the remaining sugar. We mix everything thoroughly and heat it. Cook for a weak boil for 5 minutes, and then insist delicacy 15 minutes. After that, filter the mass. Half of the apricots are poured hot syrup and cleaned for 6 hours in a cool place. Then heat and cook, removing the foam for 5 minutes. Now give apricot jam slices to cool, add the lemon, cut into small pieces, and again heat to a boil. After 20 minutes, put the mass in dry jars and roll. We turn it around, wrap it around and leave it to cool.
Jam from apricots with lemon
Ingredients:
- apricots - 1 kg;
- lemon - 1 piece;
- sugar - 500 g;
- cinnamon powder - to taste.
Preparation
Apricots are washed, wiped dry and remove pits. We spread the fruit in a saucepan, fall asleep with sugar, put it on the fire and after boiling reduce the flame. Cook for 20 minutes, stirring and taking off the foam. In the end, add ground cinnamon and lemon, finely chopped with zest. Boil another 5 minutes, and then cool jam from apricots with lemon and serve for tea or roll for the winter, spread out on clean jars.
Jam from apricots with almonds and lemon
Ingredients:
- apricots - 1 kg;
- lemon - 1 piece;
- sugar - 800 g;
- almonds - 4 tbsp. spoons.
Preparation
From apricots we take out stones, we cover fruit with sugar and pour lemon juice. Stir thoroughly and remove the saucepan overnight in a cool place. The next day we send the dishes to the fire and cook until all the crystals have dissolved. Then reduce the temperature and weigh the jam for about an hour, stirring. After that, remove the pan from the plate, cool the contents and boil again. Repeat the procedure several times and at the very end throw the almond petals. Hot delicacy we lay out on jars, we close with lids and we leave to cool down.