Lisss's
teased me with such delicious pictures and I have only brandy and sugar! what should I, now run for apricots?
Crochet
Run Lola Lisss'spoint, run! You won't regret it, honestly !!!
Lisss's
Tiny, worth it, it gets wet! how long is it necessary, two hours is enough? I want to cook in the evening, a friend will come, he asks for a treat

while peeling apricots, I found that it is more convenient to peel them, like peaches: cut "at the waist", and then, like a cork from a bottle, twist the top half from the bottom

here is a photo report:

Apricot jam with cognac Apricot jam with cognac
nut
Confiture is what the doctor ordered, we have almost persuaded 2 liter cans, oh, sorry we no longer sell apricots
RybkA
And today I was at the bazaar ... well, we don't have homemade apricots yet
Crochet
Quote: Lisss's

Tiny, worth it, it gets wet! how long is it necessary, two hours is enough? I want to cook in the evening, a friend will come, he asks for a treat
Lisss's
Two hours will be quite enough, especially if a friend comes!
Lisss's
Tiny, as we say, "uklinno dyakuyu" (thank you very much) for such a delicious recipe !!! awesome delicious!

only I cooked on maximum heat, and it shattered almost into rags, only in some you can still guess the former apricots ... in the next. just cook on average

but even this did not overshadow all its deliciousness! Thank you!
Omela
Crochet ,
This is some kind of mysticism. My husband just called and said he was carrying apricots from the Volgograd region. And here you are! While reading the reviews, I salivated. And I have a question - and to store (if of course there is something left) such beauty needs where? in the fridge or so?
Crochet
Lisss's
How glad I am that you liked the jam! Well, the word of honor, it is nice as much horror! To your health, dear!

Quote: Omela

Crochet ,
This is some kind of mysticism. My husband just called and said he was carrying apricots from the Volgograd region. And here you are!
Omela
The husband is downright telepathic ...

Quote: Omela

Crochet ,
And I have a question - and to store (if of course there is something left) such beauty needs where? in the fridge or so?
I keep it in my kitchen cabinet, checked - no mines! Keeps perfectly at room temperature!

Lisss's
Quote: Krosh

Keeps perfectly at room temperature!

oh, this is another of his undoubted merit !!!
Omela
I went for lemons!
Lisss's
Tiny, do you have CHERRY confiture in your stash-boxes?
Crochet
Lisss'spoint, catch: SPICY CHERRY CONFITURE

There is also cherry confiture with pistachios, already in two versions, if necessary, it will be! Well, in the sense I'll write ...
Now I remember that I still have cherries there ... it seems like there was something in combination with black currants ... I'll go take a look ...
nut
Let's look, look - we are waiting for Cherry with pistachios, and in short everything is necessary
Lisss's
Crochetspicy caught

Quote: nut

Cherry with pistachios is necessary and in short everything is necessary

+1
Omela
Krosh, well, you've come up with a tasty treat! No words! More precisely, on the contrary - some words of admiration addressed to me from my husband - what a golden mistress I am, and in yours - gratitude from me! I will definitely repeat apricots.

Apricot jam with cognac
Suslya
Tiny I bring you, from my mother, a huge thank you for the confiture. Since she lives in an apricot paradise, I dictated a recipe to her, I say, I'll come one of these days, make a pzhalusta, I really want to try, everyone praises. Well, Mom immediately bought 3 kg of apricots, a bottle of brandy ... in general, I just called, squeaked into the phone, which is sooooooo delicious and I'm thinking, if only I had a little
Alexandra
Tiny, girls,

Tell me, how can I cook thick apricot confiture without sugar at all? And then the toad strangles in the ABC of taste ready to buy. It goes soooo well with carrot cake ... Is it real without the thickeners? Or not to steam and add a bit of agar at the final stage?
RybkA
Alexandra , I think you can't do without agar. Apricots always boil a lot of juice, and since there is no sugar, it will most likely be difficult to achieve syrupy.
Alexandra
RybkA, I need a dense, non-fluid mass ...
Does lemon help thicken?
prascovia
Will pectin help here?
Crochet
Alexandra
In my opinion, it is quite realistic to cook thick apricot jam without sugar by means of a longer boiling, and, accordingly, evaporation of excess liquid (IMHO). Although I also like the agar version, why not? I myself have long wanted to experiment with adding agar to confiture, but somehow everything does not add up ... when I need to "quickly and thickly" I add "Zhelfix 2: 1", but this option will not work for you, there is also powdered sugar in it .. ...
Alexandra
Tiny, Thank you. I'll leave the experiment until the weekend.

prascovia, I don't have pectin, but I have apple cider powder for baking from the Peki store itself.
I don’t know how it will taste. It goes well in baked goods for raising yeast whole grain dough.
Qween
Quote: husky

the nuts seem to be suitable for the taste of apricots and should be delicious.

I would like to make a rationalization proposal in connection with this quote.
When cooking apricot jam / confiture, break the apricot pits, and put the kernels in the jam, and cook like that. It is very tasty, tastier than with nuts. My mother always does that.

By the way, these nucleoli do not change the color of the jam, which is very good, I think so.
Tiny, I'm also going to cook your confiture today.
The Abricoski are on their way home.
I keep thinking about how much sugar to put in. Now I decided to cook one portion according to the recipe. And then I'll decide.

Crochet
Quote: Qween

When cooking apricot jam / confiture, break the apricot pits, and put the kernels in the jam, and cook like that. It is very tasty, tastier than with nuts. My mother always does that.
Qween
I do it too - it's very good!

Quote: Qween

I keep thinking about how much sugar to put in. Now I decided to cook one portion according to the recipe. And then I'll decide.
Anyut, I did that too, and I realized that for me it was sweet, but tolerant, and everyone else seemed fine. Now I put less sugar.
Suslya
girls, I want to warn, the kernels from the bones of the wild will be bitter, so be careful.
Lisss's
I think almonds go well with apricots, you can, navrenoe, almond petals ..
Qween
Lisss's, so apricot kernels are very sweet and delicious, right to you - almonds. We have expensive almonds, and the seeds are "free".
himichka
Ladies, the kernels of apricots must be cleaned of the brown shell, they will not taste bitter.
RybkA
Girls, well, I soaked my apricots. They smell like cognac. I bought apricots which they were, not very beautiful, all kind of spotted, well, okay ... We don't have much choice this year yet.
Now a question from another topic - WHAT can be done with lemon peel? Sorry to throw it away ...
nut
Cut and dry, and then brew with tea leaves and drink tea, it is especially good in such hellish heat - it quenches thirst and replenishes vitamins in the body
I-ri-sha
Inna, thank you for the wonderful recipe, very tasty and aromatic.
prascovia
Hello everyone! I use the peel from half lemons as a cup for lemon and tea sorbet.
Qween
Quote: RybkA

I bought apricots which they were, not very beautiful, all kind of spotted

RybkA, well, just about my apricots. So what, but fragrant and homemade!

Tomorrow I will cook confiture, but today I washed the jars and put them to dry.

I ground the zest with sugar and put it in the refrigerator, I will put it in baking. I took it off before squeezing the juice.
himichka
And I've already cooked it. I added the juice of one large lemon, and it sour ...

Apricots are also not very good, but they were bought at half the price of those on our market. His own tree gave a dozen fruits, and they fell to the ground.
Crochet
Quote: himichka

I added the juice of one large lemon, and it sour ...
And now I'm cooking in a slow cooker, by the way, it's sooo convenient, boils, doesn't run away, doesn't burn - beauty! I added the juice of two huge lemons and 0.5 kg. sugar, for me such proportions are just right! That's it, I went to pour the cans ...

P.S... From 1 kg. apricots, juice of 2 big lemons and 0.5 kg. I got one liter jar of sugar and I still have a little more to try.
Cooked in MV. Extinguishing mode, after the mixture has boiled for 10 minutes. Then she added sugar, gently dissolved it in the apricot mass by gently shaking the saucepan (so as not to break the integrity of the apricots), put the saucepan back in place, put the MV in the "Baking" mode (do not close the lid !!!), as soon as (and this is almost immediately) violent boiling began, we detect 20 minutes and after this time, turn off the MV. The consistency of the syrup is what the doctor ordered!
Nata333
Crochet, and how do you store with 0.5 kg of sugar? Can you also have a plastic / paper lid or will you need to roll it up? And then I, too, there is too much sugar, but I won over what could be stored just like that
RybkA
I have THANKS It's really very tasty and nothing is sweet or sour for me, although I got almost 200 ml of juice from two lemons! The syrup has thickened, the color is amazing.
It froth very strongly during cooking.
I tried to split a couple of bones. They crumbled into pieces, the nuts were crushed. She threw a couple of halves into the jam and stopped messing with this nonsense.
I got out of the standard portion - three 0.5 l and one 0.25 l. The last one was allowed to be torn apart
Crochet
Quote: Nata333

Crochet, and how do you store with 0.5 kg of sugar? Can you also have a plastic / paper lid or will you need to roll it up? And then I, too, there is too much sugar, but I won over what could be stored just like that
Nata333
I roll it under the tin, store it in the kitchen cupboard. It can be twisted, but then store it only in the refrigerator, and I already have it bursting at the seams ...

Quote: RybkA

I tried to split a couple of bones. They crumbled into pieces, the nuts were crushed. She threw a couple of halves into the jam and stopped messing with this nonsense.
I got out of the standard portion - three 0.5 l and one 0.25 l. The last one was allowed to be torn apart
RybkA
In recent days I have already chopped a bag of bones, it is very convenient to do this with an ordinary garlic press, I also prick hazelnuts and almonds with it! Try it sometime - highly recommend!

P.S. My confiture cooled down, I tried it with tea, it's sweet for me and that's it ... and the apricots were sour, and there was a lot of lemon juice ...

Girls, there was practically no foam when cooking in MV, or rather, it was at first, and then evaporated somewhere ... I didn't even have to take off the chives today)) ...
Elena63
Girls, my syrup smells very strong of alcohol. Could you tell me how this will affect the taste of the jam?
RybkA
Reflect only positively!
nelya
Oh, girls that I learned, I put the jam in a slow cooker, everything as I advised Crochet... when I put it in the "baking" mode, it didn't want to boil for a long time, I closed the lid (fool) and thought to take a quick shower ... I really took it quickly, because I could smell my jam! in short, I will now wash it for half the night wherever he just swam ... and between the bedside tables, and under the bread bin, and from the valve it was sprinkled all over the tiles, hanging cabinets, etc. etc., in short, the horror of the multicooker began to flash alternately "timer" and "start", the display fogged up ... but the jam is really tasty in a jar of liquid is unlikely to be enough, but I licked enough of it tomorrow I'll go for the second portion
Omela
Nelya
Well, they made fun of looking at night !!!!! "I licked enough of him" - I can imagine how it looked !!! ... Good luck with the second episode!
nelya
Quote: Omela


... Good luck with the second episode!

Thank you just that I washed everything ... I got 2 jars of 480 each ... I understood that I won’t count it as a "preparation for the winter", just the confiture is really delicious. I will definitely do it for future use (y) thanks to Innochka for the recipe !!! SMART, you are ours
Elena63
Girls, I am again for advice. Tell me, will the syrup thicken later or not? I have a lot of liquid, and not enough berries, although I also poured out a bag of confiture. I also cook in a slow cooker.
Crochet
Nelechka
My dear, I feel guilty that I haven't written about the cover ... Don't be angry with me, okay? It's just that I often cook jams in MV and for some reason thought that everyone already knew about the open lid ...
But nevertheless I am very glad that you liked the taste !!!

Quote: nelya

when I put it in the "baking" mode, it didn't want to boil for a long time, I closed the lid (you fool)
Nelechka, it’s strange, however, I was boiling on "Stew", my mother did not cry, and after being transferred to "Pastry" it boiled almost immediately.

Elena63
Well, now with the confiture it is certainly thicker! In general, in the first post I wrote:
Quote: Krosh

In the resulting jam, the apricots should float in the syrup, but the syrup should not be too runny.

Yesterday I cooked with a reduced amount of sugar (only 500 grams per 1 kg of apricots), the syrup turned out to be wonderful, not thick, but not liquid, just what you need!

P.S. By the way, as for the foam when cooking in MV, here is:

🔗

In my opinion, this is quite a bit ... In the photo there is a maximum of foam, by the end of cooking it has completely evaporated!
Elena63
Girls, I'm in trouble. Instead of syrup, I ended up with caramel, I poured apricots on it (I didn't understand at first), decided to make another syrup, and then the sugar took in lumps and didn't want to turn into syrup. Some kind of trouble. Yesterday I did both on the stove and in the MV. And today ... Now I turned on the MV for baking and there are my apricots with caramel, like they are boiling. Give advice. It is a pity 2 kg of excellent (expensive) apricots.
Elena63
If you are not tired yet, give the last advice. Do you pour the jam hot into jars or wait for it to cool completely and then roll it up? Thanks to everyone who gives me the answers, I am so glad that there is where and with whom to consult.
Nata333
Quote: Krosh

All. Cooked. We poured this beauty into a jar and, before corking, kept it cool, simply covering it with a napkin on top.
Crochet
Elena63
Did you cook the syrup separately? From your words:
Quote: Elena63

instead of syrup it turned out to be caramel, I poured apricots on it
I realized that yes ...

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