Apricot preserves, homemade

[Crochet]

Apricot preserves, homemade

Category: Blanks

Ingredients
dried apricots	454g
water	600ml
sugar	100g (0.5 cups)

Cooking method

• take dried apricots, not soft dried apricots, but harder - I took Uzbek, orange ones, such as pieces of wood to the touch, such as:
• 
• do not wash. if dirty, rinse quickly under cold water.
• put in a saucepan with a thick bottom and a tight-fitting lid, cover with cold water. Bring to a boil over high heat, make a small heat and leave to evaporate under the lid until the apricots are soft, about half an hour.
• after half an hour, the water is absorbed, but not all. stir the apricots with a wooden spatula, they will disperse into porridge, sometimes large pieces will be found. can be suppressed with a potato grinder. add sugar, stir until sugar dissolves. remove from heat, pour into jars, seal. such preserves are stored in the refrigerator forever)
• 

Note

the recipe of the same Maida Hitter! a delightful woman, I'll tell you!

a very useful thing for all kinds of fillings is a thick puree with pieces of fruit. it tastes different than that of fresh apricots, no apricot acid and much more interesting taste. my child really appreciated such a delicacy

I think you could also add a spoonful of rum there, like Crochet taught in jelly .. but did it for the first time, was afraid to retreat from the recipe.



PRESERVES - condoms, unsterilized food products, canned by the combined method and placed in a sealed tin container. The preservative effect is achieved due to the complex effect of several preserving factors - pickling, salting, pasteurization, the action of phytoncides, spices, etc. Preserves are products of limited shelf life and quick implementation. They can be stored for several months at a temperature of 6-8 ° C.

The most common fish preserves are fish pre-canned with table salt or fried in oil, which are placed in jars, poured with a special sauce - pouring with acetic acid or without it and with the necessary spices. preservatives are added and hermetically sealed.

Looks very tasty! Nice, straight amber !!!

[Lisss's]

Story! Lisss's, so you need to choose dried apricots as dry as possible? And if there is absolutely no piece of wood, then, probably, you can reduce the water a little ... I will definitely try to make it, and the pie with preserves intrigued me, Thank you!

so I also thought that if not wooden, then give less water - ml 450-500 is enough, I think

[do not wash]

do not wash... if dirty, rinse quickly under cold water.

Lyudochka, and why ? And if you wash it well and then dry it also well on a paper towel?

such preserves are stored in the refrigerator forever)

Is it really true ?! I wonder what is the reason for such a long shelf life? There is very little sugar ... What's the secret?

An interesting option Must try

[Lyudochka]

Lyudochka, and why ? And if you wash it well and then dry it also well on a paper towel?

Is it really true ?! I wonder what is the reason for such a long shelf life? There is very little sugar ... What's the secret?

Kroshik, I washed under running cold water with a brush for mushrooms, because I had real Uzbek, straight natural vapsche, and there was sand in them ... why not wash - my IMHO, so as not to sour during washing, and absorbed the water as it should .. so that then the puree is not liquid.I translated it literally from Maida's book, who knows, she doesn't explain why, she just gives detailed step-by-step instructions

and about being kept forever - this is also what Maida says. but - the truth is, I had a sauce on the table, I made it from preserves, so I stood quietly for three days, it just thickened, I had to dilute it with water when needed. and in the refrigerator - what it was, this is what it is, nothing has changed in any way .. here

if it is so purely theoretical - dried apricots are already dried, are they well stored? so we boiled it for half an hour, that is, we sterilized it, we will count it .. and canned it with sugar .. why spoil it?

[Lyudochka]

Lyudochka,, so now truncated understood !!!

i had real Uzbek, straight vapsche natural, and there was sand in them...

So that's why I asked that I have the same ...

stored forever)

To sing something for posterity to cook ?!

And how much time to languish approximately?
A very interesting dish - IT IS NECESSARY TO COOK (only buy apricots)

[Albina]

How much time to languish approximately?

Albina, in the first post Lyudochka writes:

until the apricots are soft for about half an hour.

[Albina]

Albina, everything is correct Crochet suggested - 30-40 minutes, if hard dried apricots, if soft - less water and less stew

Put out 40 minutes. It seemed that they were not very strangled (well, in the sense of dried up), but they did not think to boil into porridge. So, individual personalities crawled out. She left it for the night, mixed with sugar, in a ceramic saucepan, I thought they would have a conscience, but didn’t appear. In the morning I boiled it again and put it in a jar while hot. This is a stash, and the rest is in a bowl for testing. Delicious!
Until the fuse ran out, I made a dried pomelo in the same way. Well, it disappeared, I didn't like it. The smell is abaldet, the taste is special (read like Raikin's with an accent). and the color is bright green. Well, oh-oh-oh-chen I recommend.

[Dana]

Dana, for me, too, as I opened the lid - there were like whole apricots, swollen so I crumpled them with a wooden spatula so that they were gutted. then they parted, but I also have such pieces, I'm glad that I liked the taste - it is so interesting, just like dried apricot jam, not apricot

and show the photo, I wonder? and with a pomelo, too?

Necessarily, only I am now on the mobile Internet, and he does not even pull texts. In a couple of days I will be in Moscow and lay out some green jam

Here I am at home! Pomeloshevsky preserves turned out to be a miracle how good!
Recommend. The proportions are the same.

[Dana]

Dana, such cool greenfinches turned out! thanks for the photo !!

Lisss's, preserves are delicious.
Before cleaning (I do it with a toothbrush) I soak sugar dried apricots in cold water for a short time, otherwise the sand from the folds cannot be cleaned. When cooking, I reduced the liquid to 500 ml and removed the lid, boiled it for 30 minutes. It turned out what you need. Thank you and Maida.

[Yaroslavna]

Yaroslavna, thanks for the tip !! nice to hear that you liked it and everything worked out!

In the process of using apricot preserves, I made an interesting observation: I can eat apricot preserves "bucket" without tea. Well ochchchchen I love STE business But from dried apricots ... They (or it) are more fatty, or something. I put two tablespoons to taste, and I felt like I had overeat. The first time I didn't believe it, I thought it was just overeat ate, but no. This is not the first time this has happened.

yeah, I noticed too, they are satisfying. in them, apparently, the concentration of all apricot is increased - after all, the water from dried apricots dried out, and we returned some water, but still not to the extent that it was. that's it and so

Well, I have them mostly for all sorts of recipes, so I just don't give them to eat necha, good to squander!

Awesome preserves are obtained, tasty infections. She hid the jar with them from her husband, just like a little moan, he wanted to eat everything. I had to cook it 2 times, but he didn't even master one can.Indeed, they are very satisfying. But the recipe is universal, you can make a pie with them in 15 minutes. Lyudochka, thanks from the whole family !!!

[Sterlya]

Sterlya, so also the rights of the spouse to the bank of preserves infringed, right? hearty, yes .. such a rich taste, you can't eat much. and for the pie - the very thing

Lord! When will I shove them, cute ones in the pie! One has only to hint at this, like a can with a shout: "Do not transfer a good thing" is dragged into the stash

[Dana]

Dana, well, laugh! okay, let him eat his fill, don't scare the person

Make the man pray to God ... Yesterday I was making an audit of the tables in the kitchen and came across a brown lump of something inedible. It turned out to be a fig of terry years. I poured it with water, boiled it for 30 minutes, added sugar ... it turned out to be something sweet, pleasant to the taste. Thank you, Liss, I would have thrown it away earlier, but now it's the turn for the sweets.

[Dana]

Dana, well, you're a fine fellow! see how, the benefits in the household

[Canned and frozen fruit pie]

Lyudochka, please tell me, the dough is suitable for such a filling from this recipe Canned and frozen fruit pie ?

should come up, why not? .. just, probably, not lay it out in a continuous layer, but alternate with something solid ..

it's so yummy! thanks for the recipe ... and layering the cake - divinely delicious!

[pygovka]

pygovka, to your health !! glad you liked it !!