Jam from apricots with wedges for winter - photo recipe
If in your garden apricots have already ripened, and youthey ate plenty of delicious fresh fruits and even managed to treat all the neighbors in the district, and the fruit on the trees is still hanging in large quantities and is just about to fall off and deteriorate, so it's time to make preparations for the winter.
From apricot you get an incredibly tasty jam,which is also great for filling pies and rolls. So make jam for winter better for future use. Moreover, the recipes for apricot jam for winter for any taste are more than enough.
Apricot jam wafers with the addition of sweet pepper
This jam is not just delicious, but alsobeautiful - due to neat, almost transparent apricot lobules. For its preparation we will need: for each kilogram of apricots need one kilogram of sugar (with very ripe fruit this amount can be safely reduced by half); juice from one large lemon; a glass of water (200 ml); five peas of Jamaican sweet-scented pepper.
Fruits of apricots thoroughly wash, cut intoneat halves, remove the bones and shift to a sufficiently large bowl with a thick non-stick bottom. We pour in water with lemon juice, add sweet pepper and cook on the very quiet fire for ten to fifteen minutes.
Pour sugar and mix thoroughly beforeuntil the visible crystals of sugar remain, bring the mass to a boil, and after that cook on a small fire for forty-five minutes, before softening the first half of the apricot. We spread the resulting apricot jam into sterilized jars, let it cool completely and put it on the shelf of the refrigerator.
It's a good idea to add a few drops of brandy or rum to each jar that will enhance the flavor and contribute to better storage of this gorgeous dessert. Delicious!
Apricot jam "sun"
Apricots need to be gently pricked with a toothpick andpour boiling sugar syrup. Hold for about three to four hours and cook for five to seven minutes. Withdraw from the fire, you need to let it cool and stand for three to four hours. After cooking again about seven to ten minutes. After three hours of soaking, you can cook it until it is ready. For each kilogram of apricot we need eight hundred grams of sugar and a half cup of drinking water.
Apricot jam with almonds
In order to cook this wonderfuljam we need a half kilogram apricot, two hundred grams of thin strips of almonds, one hundred grams of honey (it is better to take a more neutral one, such as May or acacia), 0.5 kg "Zheleiki" (sugar "3 to 1"). If you want to replace the jelly sugar with ordinary granulated sugar, then the amount should be increased accordingly, based on the above ratio). The apricots need to be washed, peeled and cut into neat little pieces.
Fold in large enough dishes, whichsuitable for cooking jam, add "Jelly" and honey with almonds. All must be carefully, without damaging the fruit, stir. Put on medium heat and bring apricot mixture to a boil, while stirring often enough. Cook for four minutes (or by instruction with the packaging of the jelly sugar, which you decided to use to make your jam).
Remove very thoroughly all the foam and pour it out.jam is still hot in the sterilized jars. A perfect dessert is ready. A classic recipe involves adding twenty-five flowers of dried lavender. You can try this by making more European taste, or you can drip a drop of ethereal lavender oil, before closing the cans. On the same recipe, you can cook plum or peach jam.
Author: Katerina Sergeenko
