Apricot jam

Apricot jam

Here is a simple recipe for apricot jam. Nothing unusual and supernatural - only apricots, sugar, a little water and a standard method of cooking. Products for jam we need these:

• 
  1 kg of apricots
• 
  200-300 g of sugar
• 
  some water

Apricots are well washed, remove pits andpeel, fold the fruit in a wide pan or 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 weta towel, pour to the brim with boiling jam, quickly wipe the edges of the cans and cork 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 with seeds can not be cooked. But with the kernels from the bones - easily. Just need to check that they are necessarily sweet. To prepare apricot jam with kernels, we take:

• 
  1 kg of apricots
• 
  2 tbsp. water
• 
  1.5 tbsp. Sahara

Apricots are washed in cold water, docuts 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.

From the water and sugar, cook the syrup, add to the bowlapricots 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 from half of apricots

For this jam, it is best to use large apricots, in which the bone is well separated. To weld jam from half of apricots, we need the following ingredients:

• 
  1 kg of apricots
• 
  1 kg of sugar
• 
  1.5 tbsp. water

Apricots are mine, cut into halves and removebones. 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 also from green fruits, which have not even had time to form a bone. For this we need to take:

• 
  a deep plate of green apricots
• 
  1 kg of sugar
• 
  3 tbsp. water
• 
  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 placed on the edge of the plate,we dissolve sugar in the water, put the pelvis on a strong fire and cook the syrup until it thickens. 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. To prepare 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.

Bon Appetit!