Agree, each of us is pleasantly cold.in the winter evenings you can sit in a warm kitchen or at the stove and open a jar of flavored dessert for tea. You can spread it on a fresh muffin, flavored with a piece of butter, or you can just scoop and drink a freshly brewed spoon. Apricot jam can be attributed to such pleasant winter delights. It possesses an unsurpassed, exquisite, truly summer aroma and relish, for which it is valued by right in the Russian outback, and in large cities, wherever there is an opportunity to buy or pick apricots. Let's go and we try to cook?
Apricot jam
The cooking process itself is quite long andlabour intensive. But those housewives who are used to harvesting jam from fruits and berries for the winter will certainly not feel much difference, although there are still differences in cooking methods. Apricot jam is not jam, it is more uniform, thick and jelly-like. Many people cook the jam from these fruits by pulling out a bone from the apricots and dividing them into two equal halves (for which they take ripe fruits). To cook apricot jam, on the contrary, you can take already completely ripe apricots (but not rotten), kneading them into a kind of mush. Here the integrity and beauty of the fruit is already not in question.
Step-by-step instruction
- The first step is to prepare the fruit for cooking.We wash them thoroughly in running water. If they were collected from the ground, then perhaps they are dust and dirt that must be washed off. Inspect the fruit for pests that can be on the surface and inside. We take out the bone in apricots. Remove rotten places.
- For every kilogram of fruits already preparedyou need to take a pound of sugar and a pinch of citric acid (you can replace the juice of half a lemon). Some housewives are added to the brew and even grams of 20-25 vanillin per 1 kg of the main product. But, as a rule, apricot jam is boiled for the winter in cox volumes. Therefore, we immediately measure the number of ingredients determined by the recipe.
- Previously, these types of preservation were boiled in largecopper basins. In modern kitchens such dishes can hardly be found. So let's use the largest pot, which is (for example, a ten-liter, which is usually cooked aspic for the New Year).
- To prepare a thick apricot jam, put a measured amount of prepared fruit into a saucepan and set on low heat.
- Cooking under the lid closed. Let the fruit boil a little, run the juice and soften.
- Remove the pan from the heat and cool. Next you need to try to remove the skin from each fetus. Of course, it looks a bit tedious, but the final product will be very homogeneous.
- We grind apricots through a sieve (this step is also taken to achieve the most homogeneous delicacy).
- Put the pot back on the fire and evaporatemass, stirring occasionally with a large wooden spoon for half an hour. Add sugar, kneading on the lowest heat until it is completely dissolved, and the product thickens. In the final, we introduce lemon acid and vanillin.
Workpiece
Further, to prepare apricot jam onwinter, you need to sterilize glass jars and lids according to the standard scheme. And pour hot jam in containers and roll up the machine. Set the inverted jars in a dark and dry place, wrapped with a blanket on top. Leave for three days to infuse. After that, you can eat.
Option in multivark
Apricot jam in a slow cooker (jam) is prepared according to the same rules as on the stove. At least all the ingredients remain the same. It is rather an option, so to speak, for the lazy.
- Preliminary preparation of fruits is made, as well as in the first option (see point 1).
- Prepared apricots fall asleep in a blender and grind into a homogeneous mass.
- We put it in the bowl of the multicooker and fill up the measured amount of sugar (remember: 400-500 grams per 1 kg of apricots).
- Turn on the "Jam" and cook, stirring, before the device turns off.
- Ready jam put in sterilized jars. Roll up. We remove upside down in a dark place, wrapped tightly. After a couple of days you can eat delicious jam.
Option in the bread maker
How to cook apricot jam (jam) inbread maker? Who of the housewives has this magic appliance at their disposal, can, besides the usual breads and pastries, cook there also jam. For these purposes, prepare the fruit and measure out the right amount of sugar. Grind pitted apricots to a state of uniformity in a blender. Put the mass in the oven bucket and mix with sugar. Let stand for about an hour. Put the bucket in the kitchen unit and turn on the “Jam” mode. After the signal about readiness we preserve according to the standard scheme.
A few tips: how to cook apricot jam
- If jam or jam cook in a slow cooker or bread maker, then you need to take into account the volume of the bowl of the device and fill it only 3/4.
- 10-15 minutes before the final, add the juice of half a lemon to each kilogram of the main product.
- Some hostesses, to make the jam even thicker, add pectin or gelatin (10 g per 1 kg of apricots) to the mass (10 minutes before the end of cooking).
- Readiness can be determined by putting a spoonful of jam on a clean plate. If it does not spread and retains its shape, then it’s done!
- Calorie jam (for people watchingits weight and figure) - 240-250 kcal / 100 grams. It is considered quite useful: although there are almost no vitamins left after cooking, there are pectins and trace elements that have a beneficial effect on the body.
