Antonov apple jam with dried apricots and lemon

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Antonov apple jam with dried apricots and lemon

Ingredients

Apples 1.5KG
Dried apricots 1 tbsp.
Lemon 1 PC.
Water 1 tbsp.
(200 ml)
Sugar
I pour exactly half-750 g
1.5KG

Cooking method

  • 1. Squeeze lemon juice. Rinse dried apricots and cut into small pieces. Peel the apples, core them, cut into cubes and drizzle with lemon juice.
  • 2. Bring water with sugar to a boil and cook for 10-15 minutes.
  • 3. Put dried apricots and apples in syrup, bring to a boil, remove from heat and leave to cool completely. Bring the jam to a boil again, reduce heat and cook for no more than 30 minutes, removing the froth.
  • Pour hot jam into jars.
  • I did the same in HP. But ... down with water! Put prepared apples, dried apricots, sugar in a bucket and pour over with lemon juice. Leave for a while (until the apples are juiced, although lately I've been boiling it right away). Next is the Jam program.

Note

This jam was cooked in HP, the next morning after cooling it thickened great, in the photo everything that came out of 880 gr. apples + 200 gr. dried apricots + 0.5 kg. sugar + juice of one lemon.

Alexandra
Crumb, but throw away the skins and cores?
Antonovka is rich in pectin, the finest apple jelly is obtained from the skins and cores. They must be well cooked, filtered so that the liquid is without "rags", add sugar and boil down by a third. Sugar in the usual 1: 1 version, but I think it will work with much less. No gelling additives are needed, it stings itself. It turns out a beautiful aromatic and tasty jelly ...
Crochet
Alexandra, thanks for the helpful advice. Usually, if there are a lot of skins and cores left, I cook compote from them with the addition of dried fruits (dried apricots, raisins, etc.). Your advice is very useful, I will definitely use it.
navy
Yesterday I made such a jam, put both dried apricots and raisins, it turned out very tasty, the family appreciated it, thank you very much for the recipe.

And next time I will make jelly, Alexandra, thank you too.
Alexandra
To your health!

You can then use it as a coating (gel) for the cake.

Put fresh fruit on the cream, or bake an open apple pie with slices of "scales" - and apply this apple jelly with a brush on top. And hold it in the refrigerator for a little while before serving ...
Vernichora
why is the color of jam in jars so different? Just one almost did not get dried apricots, and the other - apples? Even the syrup has differences ... I did not understand a little how this is possible if it was cooked in one tab.
Crochet
Vernichora
You understood everything correctly, dried apricots dominate in one jar, apples in the other, and the syrup is the same in color, it just happened in the photo ...

Quote: Vernichora

I did not understand a little how it is possible if they cooked in one tab.
Everything is simple here ... The smaller jar is for my beloved (dried apricots I just adore), and the larger jar is for my husband, from one word of dried apricots it reduces cheekbones. And so it happened, a kind of deliberate division. I first put the fruit in jars, and then poured the syrup. Everyone got what they love.
Lydia
Apples + lemon - so I cooked, but to add dried apricots - I didn't have enough brains ... But again the season of apples has come - I'll try! Thank you, Crochet!
Crochet
Lydia
To your health! Really delicious! I here somewhere else laid out the recipe for dried apricot jam, but this is rather a "winter" option, when it becomes a little (and a little expensive) with fresh fruit, but also sooo tasty! And with this recipe, I have tender love from the first spoon!
Summer resident
Live and learn. With what I just didn’t cook Antonovka, and with plums and rowan and raisins and nuts, but never with dried apricots. This year I will definitely do
Herringbone
Innochka, thank you for the recipe !!!! Everything turned out very well !!!!! Thank you !!!!

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