Everyone loves sweet.Candy and cookies, cakes and jams, cakes and jam elevate mood, relieve stress, bring together people with the world and with each other, turn an ordinary breakfast in a small holiday.Especially jam - it's not just a nice addition to the tea, but also making many confectionery products.
One of the most remarkable - apricot jam slices in a jam.As if engorged sun, fragrant and tender, it will beautify any feast, recalling the summer, warm in the cold evenings, it will serve as a wonderful filling for pies and well impregnate any cake.How to cook apricot jam slices?There are many options - with spices, almonds, nuts, citrus.And we will try to cook.
apricot jam nuts
For this jam most suitable slightly unripe fruit.They were cut in half, remove the pit, poured sugar at the rate of one kilogram of sugar per kilogram of apricots and left for six hours to let the fruit juice.Then the fruit juice with sugar and bring to a boil over medium heat, remove the foam and cook for about five minutes.Apricots are removed from the pan and boil the syrup, regularly removing the foam.Fifteen minutes later, the fruit must be returned to the syrup and cook for another few minutes, then add washed, dried, and shelled almonds on the basis of one glass per kilogram of fruit.Almonds can be replaced with the nucleus extracted from apricot kernels or walnuts.
citrus
Apricot jam with orange and lemon - is an unusual recipe, easy and fast.On two kilograms of apricots pitted need two oranges, lemons and three kilograms of sugar.Citrus is necessary to boil in boiling water for one minute to remove the bitterness, then cut into small slices, removing seeds.Washed and deprived of apricots, lemons and oranges should be crushed using a blender or meat grinder, mix well, add sugar - jam is ready.This jam must be stored in the refrigerator, otherwise it should be subjected to a heat treatment (boil for another hour, and filled into sterilized jars).How to cook apricot jam, cooked in this recipe?No more than five to ten minutes, otherwise you will lose a wonderful combination of taste of orange and apricot.
slice of apricot jam slices of cooked neperespevshih, tight, you can even slightly unripe fruit.They must be thoroughly washed, give water to drain, and the fruits - dry.Then divided into halves, remove the seeds and put half in a bowl layers dimple up.Each slice is necessary to pour about half a teaspoon of sugar before the next layer is spread on top.Of the remaining sugar syrup is boiled in the proportion of one kilogram of sugar - one glass of water.Incidentally, the sugar is taken in the ratio of one to one relative to apricots.If someone does not like too sweet, you can reduce the amount of sugar and 700 grams per kilogram of fruit, do not forget to properly and reduce the amount of water.The syrup is simmered with constant stirring until sugar is dissolved.Once the syrup is boiled, it is necessary to switch off and remove the resulting foam.
How to cook apricot jam slices?Poured hot syrup apricots and insist 10-12 hours.Then they were removed from the syrup, heated again and hot dipped apricots.Once the jam has cooled the future, this procedure must be repeated again.Before closing the jam into jars with fruit syrup, put on fire, bring to a boil and boil for 5-7 minutes.
Apricot jam slices - recipe with the addition of allspice
whole turns and fragrant pudding.How to cook apricot jam slices so that they remain safe and not in a sprawling mess?Main - used in its manufacture solid, you can even unripe fruits apricot.The ratio of "sugar-fruit" in this recipe is the standard one-to-one, moreover, need the juice of one large lemon, a glass of water and five peas Jamaican allspice.Prepare the fruit in the process, too, the standard - they must be thoroughly washed, dried, cut or split in half and remove pits.After a preparatory phase of apricots add up to a large pot, bowl or cauldron with thick as possible - non-stick bottom, pouring water with dissolved in it the juice, add pepper.All of this is brewed on the low heat for 10-15 minutes, then add the entire amount of sugar, stir until it dissolves, brought to a boil and boil on low heat 40-45 minutes.If signs of softening apricot cooking process should be stopped.When unfolding jam for banks in each can add a few drops of brandy, cognac or rum - this will enhance the flavor of the product and contribute to its better storage.You learned how to cook apricot jam slices.But this is only one option.There are other recipes.
«In three stages" - the first
Value "apricots, sugar-water" in this recipe is still the standard 1: 1: 1, only sugar and apricots are measured in kilograms, and the water - glasses.Jam can be cooked like with bones and without them, apricots can be used, and high-quality, and wild, the main thing - that they were not perespevshie.First of all, sugar and water, taken at a rate to cook the syrup over low heat until sugar is dissolved.Ready syrup can be determined by the density and color: it should be slightly viscous and slightly golden.Thoroughly washed and dried apricots should be divided into two slices and remove the seeds.If apricots are small, they are carefully cut and bone carefully removed through an incision made.In such fruits can be placed instead of the bone nut, or almonds.Prepared apricots should be placed in a wide bowl, pour the hot syrup, bring to a boil and remove from heat.This is the first stage of the cooking process.
second and third
second and third steps are similar to the first, but the jam should be boiled: the second stage - 2 minutes, the third - 10. Each time a jam must be carefully, but very carefully (so as not to mash the cloves!) Stir.
After each of the first two steps you need to wait for complete cooling jam.After the third - another hot jam expanded in sterilized jars and rolls.
Seedless
apricot jam recipe seedless is also quite simple.Fruit Wash, dry, an incision on the side where there is no stem, and gently remove the bone through an incision, trying to keep the whole fruit itself.Of water and sugar syrup boil and pour over prepared apricots.Jam 3 times each - 10 minutes after boiling.Be sure to remove all the resulting foam (it contains tartaric acid, which can cause damage to the finished product when it is long-term storage) and leave the jam for 8-10 hours in order to better soaked fruits.The proportion of "fruit-sugar" is a standard 1: 1, but the water is assumed to take a little more than one and a half cups of sugar per kilogram.This is because the boiling jam in this recipe are no longer the standard, and the syrup boils stronger.
Apricot Jam "Sun»
This recipe - for the lazy: apricots from seed is not clean, but only prick with a toothpick - through punctures better soaked fruit syrup.
Prepared fruits pour the boiling sugar syrup, aged three to four hours and cook no more than seven minutes.After giving the jam to cool and infuse for three or four hours, boiled again, this time - about seven to ten minutes.After three hours the product was already possible to cook a little longer until full readiness.Consumption of products: apricots accounts per kilogram of sugar and 800 grams of 250-300 ml of clean drinking water.
Tips for Beginners
- make jams at home more often it consists of two processes - the boiling syrup and cook fruits in syrup;
- jam can be cooked on one or several occasions, the latter option is preferable, since in this case the fruit is not boiled soft, and sugar as much as possible to penetrate them;
- jam always cooked over low heat, with regular stirring and removing the resulting foam;
- usually making jam out of any fruit and berry fruits per kilogram is a kilogram of sugar, but in some cases the amount of sugar can be reduced;
very interesting and unusual taste obtained by using different fruits and berries in a jam, but to experiment with mixing should be approached carefully, to not get a weakling because of the different densities of ingredients or taste bad - because of their incompatibility.We should choose products of similar hardness and degree of ripeness, then we get a good consistency.
