Apricot jam

Apricot jam

Category: Blanks

Ingredients
pitted apricots	1 kg.
sugar	1 kg.
water for syrup	1 glass

Cooking method

• We take apricots, rinse and soak for 1 hour in water with the addition of 1.5-2 tablespoons of soda. We take so much water that the berries are all in the water. As a friend from the market, who sells fruits, explained to me, this fixes the peel of the berries. After soaking, take the seeds out of the berries. This same woman taught me this technique. We take an ordinary hairpin for hair, stick in the berries on one side and pierce through
• and pulling the hairpin from the other side, we will see that the hairpin comes out together with the bone.
• Then we split the pit, take out the kernel and insert it back into the apricot. Everything, the berries are ready. We put them in a saucepan where we will cook the jam.
• For syrup, pour water into the sugar and put it on the stove. As the syrup boils, pour the prepared berries with it and boil for 10 minutes after boiling. When finished, add citric acid at the tip of a knife. Let our jam cool for a day. The next day, bring to a boil again, boil for 10 minutes, turn off and pour into pasteurized jars. The jam is made in liquid syrup.

The dish is designed for

1.2 liters.

Cooking program:

plate

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And I was just looking for what to start with apricot. Thank you. As I understand it, the berry should be a little too ripe?

[InnaVega]

InnaVega, I bought, on the contrary, overripe. That is, the seller sold apricots to me at half the price and immediately suggested the recipe. Which was completely overripe, fell apart, and the rest was intact. The seller promised to give me a recipe for cherry jam next time I come for the cherries.
By the way, the berries that were boiled I used to bake Delven muffins with jam according to the recipe from Elven

Thanks, also interesting

Thank you! I learned a new thing - aging in soda. I'll try to do it. Thanks again for the recipe!

What an interesting recipe. I'll take it on board.

I just recently closed apricots. True, after falling asleep with sugar, I got a lot of syrup. So I wouldn't even think of adding water. But maybe this way apricots fall apart less. I then open them in half and take out the bone. And with a hairpin I take out the seeds from the cherry.

Can I bring my own five kopecks? When we lived in Kyrgyzstan, we always made apricot jam in the summer. Naturally, there were overripe, but it is better to take a little greenish. They never stood in soda. The seeds were removed from the apricot and the nucleoli were folded together with the apricot. They boiled the syrup, when it boiled, turned it off, added a berry to the syrup along with nuts and left it for a day. The next day, they took out the fruit, brought the syrup to a boil and turned it off again, added the fruit. On the third day, they also took the apricot out of the syrup, brought it to a boil, added fruit and cooked it over low heat for 5 minutes and closed it in jars. The berry is not boiled, whole halves and awesome nuts! Give it a try, I hope you enjoy it.

[NataliaVoronezh]

Girls, thank you all for your interest in the recipe and NataliaVoronezh, for his "performance" of apricot jam. : rose: I am pleased that the recipe generally caught someone's eye and is worthy of discussion. I made what was recommended to me (Armenian woman). I had no questions about the baking soda soak. I thought that they really know better, people from fruit paradise.But it really seemed to me that the berries became a little firmer. The result completely satisfied me. That year I cooked just about ripe, so the jars of jam are still in the refrigerator. But I understand that different varieties of apricots and taste are certainly different.

I remember how my mother closed such apricot jam. And in winter we added it to the pancakes - such a fragrant piece of summer.
Among the fruits that grow in our country, apricots are the leader in the content of carotene (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.
This is an excellent tool for maintaining a figure in excellent shape, for the prevention and treatment of diseases of the cardiovascular system and the gastrointestinal tract. Therefore, eat more apricots in summer, and prepare this wonderful apricot jam for the winter.