Everyone loves the sweet.Sweets and cookies, cakes and jams, cakes and jam raise the mood, relieve tension, reconcile people with the world and with each other, turn an ordinary breakfast into a small feast. Especially jam - it's not just a pleasant addition to tea, but also a constituent of many confectionery products.
One of the most remarkable - apricot jamslices and in the form of jam. As if saturated with the sun, fragrant and tender, it will decorate any feast, recall the summer, warm it in the cold evenings, serve as a wonderful filling for pies and perfectly permeate any biscuit. How to cook apricot jam slices? There are many options - with spices, almonds, nuts, citrus. Let's try and we'll cook.
For this jam, they are best suited slightlyunripe fruits. They are cut in half, extracted a stone, covered with sugar at the rate of one kilogram of sugar per one kilogram of apricots and leave the clock for six, so that the fruit is allowed to juice. Then the fruit with sugar and juice bring to a boil over medium heat, remove the foam and cook for about five minutes. Apricots are removed from the pan, and the syrup is boiled, regularly removing the foam. Fifteen minutes later, the fruit should be returned to syrup and cook for a couple of minutes, after which add washed, dried and chilled almonds at the rate of one glass per one kilogram of fruit. Almonds can be replaced with kernels extracted from apricot kernels, or walnuts.
Apricot jam with orange and lemon isan unusual recipe, easy and fast. Two kilograms of apricots without pits will require two oranges, lemon and three kilos of granulated sugar. Citrus must be boiled in boiling water for one minute to remove bitterness, then cut into small slices, removing the bones. Washed and seedless apricots, lemon and oranges should be crushed with a blender or meat grinder, mix thoroughly, add sugar - jam is ready. Such jam should be stored in the refrigerator, otherwise it should be subjected to heat treatment (boil another hour and put it in sterilized jars). How much to cook apricot jam cooked according to this recipe? No more than five to ten minutes, otherwise the wonderful combination of the taste of orange and apricots will be lost.
Apricot jam is brewed from slicesnespespevshih, tight, you can even slightly unripe fruits. They need to be thoroughly washed, let the water drain, and the fruit - to dry. Then divide into halves, remove the bones and put the halves in a bowl with layers of dimple up. In each slice you need to pour about half a teaspoon of sugar before laying the next layer on top. Of the remaining sugar, a syrup is brewed in the proportion: one kilogram of sugar - one glass of water. By the way, sugar is taken in proportion one to one in relation to apricots. If someone does not like too sweet, you can reduce the amount of sugar to 700 grams per one kilogram of fruit, without forgetting to reduce the amount of water accordingly. The syrup is cooked on low heat with constant stirring until the sugar dissolves completely. Once the syrup has boiled, it must be turned off and remove the formed foam.
How to cook apricot jam slices?With hot syrup, apricots are poured and infused for 10-12 hours. Then they are removed from the syrup, it is boiled again, and apricots are dropped into the hot syrup. After the future jam has cooled, this procedure needs to be repeated again. Before closing the jam in a jar syrup with fruits put on the fire, bring to a boil and boil for 5-7 minutes.
It turns out to be whole and fragrant.How to cook apricot jam slices so that they remain intact and do not creep into porridge? The main thing - when making it, use solid, you can even unripe fruits of apricot. The ratio of "sugar-fruit" in this recipe is standard, one to one, in addition, you will need the juice of one large lemon, a glass of water and five peas of Jamaican sweet pepper. Preparing the fruits for the process is also standard - they need to be thoroughly washed, dried, cut or divided into halves and removed pits. After the preparatory stage, the apricots are added to a large pot, bowl or cauldron with a thick, if possible - non-stick bottom, water is poured in with the juice dissolved in it, pepper is added. All this is cooked on the slowest heat for 10-15 minutes, after which the whole volume of sugar is added, mixed until completely dissolved, brought to a boil and cooked on a small fire for 40-45 minutes. When there are signs of softening of apricots, the cooking process should be stopped. When you put jam on the banks in each you 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 of the options. There are other recipes.
The ratio of "apricots-sugar-water" in this recipestill standard, 1: 1: 1, only sugar and apricots are measured in kilograms, and water - with glasses. Jam can be cooked as with bones, and without them, apricots can be used and varietal, and wild, the main thing - that they were not over-ripe. First of all, from sugar and water, taken at the rate, you need to boil the syrup on low heat until the sugar dissolves completely. The readiness of the syrup can be determined by density and color: it should be slightly viscous and slightly golden. Carefully washed and dried apricots should be divided into two lobules and removed bone. If the apricots are small, they are neatly cut and the bone carefully extracted through the incision made. In such fruits instead of bone, you can put a nut or almond. Prepared apricots should be placed in a wide bowl, pour hot syrup, bring to a boil and remove from heat. This is the first stage of the cooking process.
The second and third stages are similar to the first, butjam should be boiled: in the second stage - 2 minutes, on the third - 10. Every time the jam should be carefully, but very carefully (so as not to knead the slices!) Mix.
After each of the first two stages it is necessary to wait for the complete cooling of the jam. After the third - still hot jam is decomposed into sterilized jars and rolled up.
The recipe for apricot jam-free jam is alsorather simple. Fruits should be washed, dried, cut from the side where the stem is missing, and gently removed the bone from the incision, trying to keep the whole fruit whole. From the water and sugar, boil the syrup and pour it with prepared apricots. Cook the jam 3 times, each - 10 minutes after boiling. Be sure to remove all the foam that forms (it contains tartaric acid, which can lead to damage to the finished product during its long storage) and leave the jam for 8-10 hours so that the fruits are better soaked. The proportion of "fruit-sugar" is standard here, 1: 1, but water is supposed to be taken a little more, one and a half cups per kilogram of sugar. This is because the boiling time of the jam in this recipe is more than the standard, and the syrup boils out more.
This recipe - for the lazy: apricots from the bones do not clean, but only pierce with a toothpick - through the punctures the fruit is better impregnated with syrup.
Prepared fruit poured boiling sugarsyrup, stand for three to four hours and cook for no more than seven minutes. After letting the mixture cool down and brew for three to four hours, brew repeatedly, this time - about seven to ten minutes. After another three hours the product can already be cooked to its full readiness. Consumption of products: per kilogram of apricots is 800 grams of sugar and 250-300 ml of clean drinking water.
