Low Sugar Jam

[APRICOT Jam]

Low Sugar Jam

Category: Blanks

Ingredients
Apricots	1 kg
Sugar	800-900 g

Cooking method

• When making jam, I add much less sugar than is required according to the 1x1 recipe, or 1x1.3 (1.5). I put the hot jam in jars, close with metal lids, and put on the lids until they cool completely.
• APRICOT Jam
• I cook in 3 doses.
• PEACH Jam
• 
• For 1 kg. peaches I add 800-900 grams of sugar.
• I cook in 3 doses.
• STRAWBERRY Jam
• 
• For 1 kg. strawberries I add 500 grams of sugar.
• I cook in 3 doses.
• Jam CHERRY
• 
• 
• For 1 kg. cherries add 500 grams of sugar. I cook in 2 doses.
• In fact, the cherry jam turns out to be much darker, something the cameraman decided to retouch the photo.
• I don't add water to the jam, only in my own juice of berries and fruits. Typically, there is enough syrup to distribute the berries in the syrup.
• But if you get more syrup, I pour the excess separately into jars or bottles, and close it under the lids hot - in winter it will go well in kefir, porridge, cottage cheese, for soaking cakes and other things.

Note

Bon appetit, everyone!

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Admin, and apricot in 3 steps - bring to a boil and to cool. And so 3 times?

Admin, and apricot in 3 steps - bring to a boil and to cool. And so 3 times?

Here I give a detailed description of the preparation Transparent apricot jam with whole fruits 🔗

Here I give a detailed description of the preparation Transparent apricot jam with whole fruits 🔗

Tanya, the link does not open. And the apricot is full .... Where are they?

Tanya, the link does not open. And the apricot is full .... Where are they?

Here is the correct link Clear Apricot Jam with Whole Fruit 🔗

A lot has been written, this is for understanding the cooking process - it is actually preparing without problems, quickly, but within 3 days. This does not bother me, since I do not need to stand over the pan for all three days, and the result is excellent.

This year I have already closed 5 jars, in winter we have very good apricots

Where are they? In the freezer, dry the chips, dry in the dryer, make marshmallows, jam, compotes in various combinations with fruits and clean and ... you can still think of something

Thanks for the answer. Now I will read everything and will do it.

[Yarochka]

Thanks for the answer. Now I will read everything and will do it.

Yarochka, to your health! Hope you like it

[Tanyush]

For 1 kg. cherries add 500 grams of sugar. I cook in 2 doses.

Tanyush, why not in three steps?

I just want to understand why cherries need less cooking than apricots and strawberries?

And in your photo, seedless cherry jam or with them?

I am cherry with bones I always cook in three steps with standing between brews for 8-12 hours. ...

Although it may really be enough in two steps ...

About cherries: cherries are small (than apricots) so as not to crumble at all, and there is also little sugar, practically not jam, but berries in syrup. Seedless.
Apricots, peaches: soak the principle of cooking with hot syrup and let it cool several times. The less the fruit is boiled, the brighter and lighter the syrup and the whole fruit. Yesterday and today I cooked apricots, there was no time and increased the cooking time, in two days - as a result, even over low heat, the color became darker and the fruit boiled - I punished myself

Inna, well, you need to choose the option for yourself, as it is more convenient and better

I have adapted to cook unsweetened preserves / jams in a slow cooker (Kenwoods for 4.5 and 6.5 liters) = per kg of berries = 500-600 g of sugar. Only you must first boil the syrup - sugar + a little water, so that the sugar ALL dissolves, otherwise, if you just cover the berries with sugar, some of the sugar will settle at the bottom in a slow jar.I put the berries to the top in a slow lure, pour them over with syrup, turn on LOU for 6-10 hours, depending on the berry-fruit, it turns out rich and not overcooked. I really liked making apple cake like that after the juicer - I added 300-400 g of sugar per liter of cake - I ate all winter with a spoon = this is something !!! This year, with the purchase of augers, I will try to cook other cakes as well.

[Tanyusha]

you need to choose an option for yourself

This is yes !!!

almost no jam but berries in syrup

Vooot, the same thing works for me, but how delicious it is !!!

And thanks, Tanyusha, for such as always however detailed response !!!

Apricots 1 kg
Sugar 800-900 g

Tanya, is the sugar in your recipe specified based on the weight of the fruit with the seed?

What if the amount of sugar is reduced even further?

The syrup will turn out a little thinner, this is understandable, but otherwise it seems to work out well too ...

I always take sugar for peeled and prepared fruits, since the seeds are different in size and weight, and thereby change the weight of the fruit for jam. This will make the jam sweeter or sour.

You can also reduce sugar, this is a matter of taste - it will still be stored under lids

[Tanechka]

Tanechka, I appreciate it !!!

She poured in at 1.419 kg. peeled fruits 1 kg. sugar), even I gave a blunder ...

Perhaps I'll go into that saucepan with fruits, I'll throw in another apricot ...