In winter fragrant apricot preserves its Sunny color and unique flavor will remind you of warm summer days. How to close apricot jam for the winter? Country Councils will tell you a few recipes.
Here is a simple recipe for apricot jam. Unusual and extraordinary — just apricots, sugar, a little water and the standard method of cooking. Products for cooking we will need the following:
- 1 kg of apricots
- 200-300 g of sugar
- a little water
Apricots are well washed, we remove pits and skin, we put fruits in a wide pan or a basin. Add a few spoons of water and cook, stirring constantly, until the apricots become soft. Then add sugar in portions and cook for 10 minutes after adding the last part of the sugar.
Prepared cans, wrapped in a wet towel, pour to the brim with boiling jam, quickly wipe the edges of the jars and cap them with lids. We put the jars upside down and cover with a cloth for cooling, then wipe it with a damp cloth and put it away for storage.
Apricot jam with kernels
Unlike cherry jam. apricot seeds not cook. But with the kernels from the kernels — easily. Only need to check them to be sure was sweet. For making apricot jam with the kernels we will take:
Apricots are washed in cold water, we make cuts and take out bones. You can do this: grab the apricot with your fingers and push out the stone with a stick or pencil. We split the bones, take out the kernels and insert them into the apricot holes.
We make syrup from water and sugar, add apricots to a bowl and pour boiling syrup. Leave for a day, then drain the syrup, boil and pour them apricots again. After another day, cook apricots in syrup until ready. Get a transparent apricot jam with whole fruits. Hot jam close by the standard method.
Jam apricot halves
This jam is best to use large apricots, which are well separated bone. To cook the jam of halves of apricots, we will need the following ingredients:
Apricots are mine, cut into halves and remove pits. From the water and sugar, we prepare the syrup, bring it to a boil, and dip the prepared halves of the apricots into it. Cook for two or three minutes and put in a cold place for several hours (ideally - at night). Then we finish the jam until ready and close it, like any other jam.
Jam from green apricots
Apricot jam can be cooked from green fruits, which had not even had time to form bone. For this we will need to take:
- deep dish green apricots
- 1 kg of sugar
- 3 cups water
- the juice of half a lemon
We pierce apricots with a thick needle in length and width and add them to a bowl filled with cold water. Then we blanched the apricots in boiling water, washed in several waters and let it drain.
The pelvis with three glasses of water is put on the edge of the plate, we dissolve sugar in the water, put the pelvis on a strong fire and cook the syrup until thick. In the syrup, we put the apricots and add the lemon juice. The pelvis is removed from the plate and set aside for four hours so that the apricots are allowed to juice.
Cook the jam on high heat until ready, periodically removing the foam, and roll into the jars.
Apricot jam with ginger
A fragrant and spicy ginger will perfectly shade the taste of apricot jam.For making jam from apricots with ginger we will need:
- 500 g of apricots
- 250 g of sugar
- fresh ginger — to taste
Apricots are mine and remove the bones. We put them in cooking vessels, fill them with sugar so that it covers the apricots, and cook until the jam becomes thick and transparent.
The root of the ginger is peeled off and rubbed on a fine grater, added to the jam and cook until cooked over low heat, put the jam on the jars and cork.