Of the great variety of recipes for apricot jam, those that presuppose the preparation of sugar syrup, which are subsequently filled with apricot fruits, are very popular. With this method of cooking jam the shape of lobules or whole fruits is maximally preserved, which has a positive effect primarily on the appearance of the billet. In addition, some recipes allow you to avoid cooking apricots themselves, by using a hot sugar syrup, which also allows you to keep a fresh taste and a stunning aroma of goodies.
Below we will offer options for preparing syrup for apricot jam and tell about the intricacies of its use in practice to obtain the ideal taste of the billet.
How to cook syrup for apricot jam?
Ingredients:
Calculation of 1 kg of apricots:
- purified water - 250 ml;
- granulated sugar - 1.2 kg.
Preparation
To prepare the syrup in this case, mix sugar syrup and purified water in a saucepan, then set the container on a moderate fire and warm it with continuous stirring until all the sugar crystals have dissolved and boiled. Fill the syrup with pre-washed and stoned apricot. Leave the fruit in the syrup for ten hours, after which the aromatic liquid is poured back into the pan, let it boil and boil for seven minutes. Again pour the sweet liquid to the apricots and again leave for ten hours. Repeat the procedure a couple of times, after which we pour the apricots again with syrup, boil, without interfering, for seven minutes already with the fruits and put them into sterile cans for storage.
How to cook sugar syrup for apricot jam "Pyatiminutka"?
Ingredients:
Calculation of 1 kg of apricots:
- purified water - 650 ml;
- granulated sugar - 650 g.
Preparation
To prepare jam from apricots "Pyatiminutka" very often use less concentrated sugar syrup. Such a billet turns out to be fragrant, retains a maximum of vitamins and has a fairly liquid consistency. Jam "Pyatiminutka" is especially in tune with curd desserts, it is added together with slices of fruit during the preparation of jelly, and also they are supplemented with cakes using the liquid basis of the blank for impregnation of the cakes , and with apricot pieces filling the cream for the interlayer.
Sugar syrup is brewed traditionally by mixing water and sugar and warming the mass until all the crystals have dissolved and boiled. Apricots in this case must be taken with a dense flesh or even a little immature, wash them and rid them of bones. If desired, the lobules of the fruit can be left whole or cut into several pieces or crushed into cubes.
Fill the prepared fruit with boiling syrup and leave until completely cooled, but not less than five hours. Then the syrup is drained and boiled for a minute. Repeat the procedure five times, after which the last time we boil the syrup together with the apricots, boil the billet for five minutes and pour it over the sterile jars.
How to make syrup for apricot jam with lemon juice and ginger?
Ingredients:
Calculation of 1 kg of apricots:
- lemons - 280 g;
- ginger root - 30 g or to taste;
- purified water - 210 ml;
- granulated sugar - 950 g.
Preparation
This recipe for sugar syrup makes it possible to get an incredibly aromatic and spicy billet, originality of which is achieved by adding lemon juice and ginger root.
In a suitable container, pour in water and pour in the sugar.