Apricot jam with cognac

Apricot jam with cognac

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Ingredients
Apricots	1 kg
Juice of 2 large lemons (I got 175 ml)
Cognac	150 ml
Sugar	1 kg

Cooking method

• We free the apricoski (actually I took the poles) from the bones, put it in a saucepan in which we will cook this yummy, pour it with lemon juice, brandy and add 100 gr. Sahara. We leave it for a few hours (I left it for the whole night to walk like that). Next, boil the apricots over low heat for 5-10 minutes, until softened. It took me 15 minutes. Pour the remaining sugar (900 gr.) And let it completely dissolve, bring to a boil and cook over high heat until the desired thickness. From this place in more detail ... After the sugar has dissolved, I make the highest possible fire (within reason, of course, so that it does not run over the edge) and constantly stirring I cook for 20 minutes, no more. But 20 minutes, this is provided that the fire is really maximum, and not average (on average, by the way, it is also possible, but accordingly more time will be needed). All. Cooked. We poured this beauty into a jar and, before corking, kept it cool, simply covering it with a napkin on top. In the resulting jam, the apricots should float in the syrup, but the syrup should not be too runny.

Note

On the advice of the Cat, it was moved from the topic "Strawberries in cognac", "and then suddenly someone passes by and does not notice such deliciousness, simply because he does not like strawberries in cognac" ... - she quoted the words of the Cat ...

The apricots themselves, during the cooking process, acquire an awesomely beautiful amber color, I generally keep quiet about the taste ... this must be tried, words cannot convey ... Is there a photo to put it out for clarity? Just yesterday I prepared ... Indescribable deliciousness! ...
ZY: After cooling, the confiture acquired a slightly gelled consistency.

Photo luchok

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Crumb, I did THIS (albeit with a fool, only half the dose) !!!!! but out of the drain !!! There was nothing to roll into the banks, as they began to try this deliciousness still warm! Tasted, tasted, tasted ........... ... and the spoons scraped along the bottom of the saucepan (I didn't even have time to put them in the sockets)
I won't even tell you HOW IT IS TASTY! Try it and see for yourself!

Cat, I'm so glad that you are glad (well, in the sense that you liked the confiture), that you just wanted to share something more interesting ...

[Mamka]

Mamka
And what a delicious !!! Take my word for it ...

Krosh, I made black currants according to this recipe (very, very) yesterday! Delicious! I had to roll it up hot and not wait for it to cool down, because otherwise it could not be saved from all kinds of voracious types!

[Mamka]

Mamka
And what a delicious !!! Take my word for it ...

Everything went to the kitchen ............ in the evening I will unsubscribe

intermediate review cognac + lemon is already very good in itself, and with apricots - the smell

Sorry for the long silence! Everything worked out, only the apricots were initially very soft - they just fell apart when mixed. But I confirm the smell of the confiture - awesome. I stole the recipe;)

Thank you very much for the recipe !!!
Awesome I really love apricot ... jam, confiture, compote ... in general, all apricot
With cognac - SUPER And what a beauty



it is better to take apricots harder, I had absolutely "oak" ones, and they tried to creep.

[luchok]

luchok
Looks great !!! I'm so glad that you liked it 🔗!!! Thank you for rating" ! I also really love this confiture, but I'll just wait for the apricot season and boo it!

P.S.luchok, I apologize for being too curious, but what is your price for apricots now?

RUB 100 ordinary, these here are Pineapple 140 each, they were beautiful, but they turned out to be completely "oak", it is impossible to eat, that's why they ended up in confiture.
And in July we will go to Ukraine to have a rest, I also plan to buy compotes, although the price is sometimes more expensive than ours, but the quality is much better. In general, I have always loved peaches very much, but what they sell we have I can't sell some nasty

Krosha, tell me, please, have you tried to reduce the amount of sugar? I try to do this with all recipes, because I am not friends with strongly sweet jams and confitures. But maybe in this recipe this is not required, since there are 2 lemons? Place in the oven for another 5-10 minutes.

[I-ri-sha]

I-ri-sha
Feel free to reduce the amount of sugar to 500-750 grams. , I just cooked with 1 kg for the first time, but it is sooo sweet to me (even despite the juice of two huge lemons), so the amount of sugar had to be reduced. True with 500 gr. sugar, I boiled in a confiture, and in it the confiture is boiled down - mommy do not worry, but you can just boil it for a few minutes longer until you get the desired consistency, by the way, put it in the oven, also a way out / option!

Krosh, take a note of the recipe. I haven't cooked with cognac yet. You just have to wait for the price of apricots to drop slightly.
And did you try to add zhelfix for density?

Hello everyone! I want to ask - how and where to store, if you reduce sugar - in the refrigerator?

[Irina_hel]

And did you try to add zhelfix for density?

Irina_hel
It was this confiture with the addition of "Zhelfix" that I did not cook, but as an option it is also suitable! But as for me, it's still better to boil it down longer, "Zhelfix" still gives its own flavor, at least I can feel it in the finished product ...

I want to ask - how and where to store, if you reduce sugar - in the refrigerator?

prascovia
I store jams with a reduced amount of sugar in the refrigerator, or I roll them up under a tin lid and store them in the cellar.

Tiny! Thank you very much for the quick response. I'll run for apricots tomorrow. And another question - does the cognac feel strongly? I know that during heat treatment, acogol evaporates. Can this candy be given to children?

[prascovia]

prascovia
The cognac is recognizable in taste and aroma, but there is a very light and unobtrusive cognac note, alcohol, as you correctly noted, evaporates, so this product is quite suitable for "baby food"!

[Crochet]

Crochet, I've already done it. I did a little to try, since no one eats jam with us. Rather, they eat, but very little. But it looked soooooooooo pretty that I couldn't resist.
I can tell now. that it is not only beautiful, but also sooooooooooooooo delicious. There is something in the taste that makes this jam unique !!



Thank you very much!!!

[husky]

husky
I am so glad that you liked this confiture, because I myself adore it, and my pets love it! Probably it's time to throw in "unusual" recipes for jams, for the temptation of "not lovers of jam" ...

P.S.I liked the photo very much, juicy ... apricot! And I love jars-puzastiki too, I constantly collect for future use ...

Tiny! I made jam! This is something incredible - taste, Smell, and the color is all shades of amber! I have 150 grams left so I added a handful of coarsely chopped walnuts - it was also delicious.
In my opinion, Krosh deserves a medal for this recipe! Or are they no longer awarded with distinctions?

Probably it's time to throw in "unusual" recipes for jams, for the temptation of "not lovers of jam" ...

it's time, it's high time
Krosh, anything interesting from peach?

[prascovia]

prascovia, confiture
and jar then jar

[prascovia]

prascovia, dear mom, but what is this for a silvery miracle ?!

Well, it was a sin to put such a noble candy in a jar
I have two of these - the other with a pear lid. Once I was walking in an old southern town, well, I found either an antique shop or a junk shop, went in and saw this miracle! how not to buy?
Now, as I pass by, I definitely go to that shop, the seller said that in general there is a whole series of these jars, with different "caps"

[prascovia]

prascovia
I am so glad that you liked the jam !!! A dream jar, but with such a jam, a dream squared! Very effective photo! Thank you for your rating!

it's time, it's high time
Krosh, anything interesting from peach?

luchok
You ask! Of course have ! Choose:
Peach jam with apples and lemons

Peach jam with elderberry flowers

Peach and lychee jam

Peach / nectarine and gooseberry jam

... and many more interesting things ... Where do we start? And from apricots there is also sandwich pasta ... with cognac! There are a lot of plums ...

Fathers .... what is being done ..
Well, according to the list, the first and fourth are interesting ..... and from the plums "a lot of things" are also interesting, but this is later, there will be plums of their own

[prascovia]

Oh, when I cooked this confiture, I also thought about walnuts. But I was afraid to spoil the taste. Although it seemed to me that the nuts seemed to suit the taste for apricots and it should turn out delicious. But when to add - did not know? Tell me: flowers: I still have everything ahead !!!

prascovia Both the jar and its contents look 100%.

[

DA and from apricots there is still a sandwich pasta ... with cognac!: - \ ...

but from this place can be more detailed?

Yes, yes, and to me about the pasta with cognac, sooooo interesting !!

Although it seemed to me that the nuts seemed to suit the taste for apricots and it should turn out delicious. But when to add - did not know? Tell me: flowers: I still have everything ahead !!!
[/ quote
I added the nuts when I turned off the gas under the candy, that is, just before putting it in the jar.

R, C. Today the candy has become even tastier, a nutty note has appeared, very well combined with the cognac spirit!

I also vote for! Apricot paste recipe! Probably delicious!

And me some pasta! And then I'll drown myself at you looking at you. I still have last year's grated and frozen apricot. Maybe she'll come in handy. Well I love everything apricot

Girls, calmness, only calmness! Everything will be now !

and de about the pasta ?!

[sweetka]

sweetka
HERE ... I'm just typing slowly ...

P.S. Girls, I will definitely share with you a recipe for a plum-rum sandwich pasta, this is nothing!

P.S. Girls, I will definitely share with you a recipe for a plum-rum sandwich pasta, this is nothing!

we are waiting
and I also ordered:
Peach / nectarine and gooseberry jam
Peach jam with apples and lemons

[Krosh,]

In! Krosh,
I remembered that I wanted to ask - I HIGHLY I love melon, tell me, did you cook some confiture from it and so it was delicious ?? and so that melon taste ...
If you have this in your repertoire, I will be very grateful

[luchok]

and I also ordered:
Peach / nectarine and gooseberry jam
Peach jam with apples and lemons

luchok
Everything will be sure, I promise! In the course of time, as soon as I find a little time, so at once I will fill in the recipes.

In! Krosh,
I remembered that I wanted to ask - I HIGHLY I love melon, tell me, did you cook some confiture from it and so it was delicious ?? and so that melon taste ...
If you have this in your repertoire, I will be very grateful

luchok
But you saw this recipe MELON AND STRAWBERRY JAM ?
As for my personal taste preferences, my favorite is melon jam with banana and lemon! For some reason, I was sure that I was giving his recipe here ... I looked, nope, no ... Today I will look in my notes for how I can find it, whistle ... Well, at the same time I will see what else is interesting from the melon ...

Understood! - be patient

[luchok]

Understood! - be patient

luchok
If your patience has not run out yet, then catch:

Peach / nectarine and gooseberry confection

PEACH CONFITURE WITH APPLES AND LEMONS

oh, thank you

Tiny, I made this yummy! The only negative - the skins fell off from ripe apricots, I had to catch them. And for some reason I had a lot of foam Or is this the way it should be?

[Irina_hel]

Irina_hel, when I did, too, as the apricots were boiled, their skin began to separate. On the contrary, I considered it a plus (I didn't have to clean it by hand) And I also just removed all the skins.
There was also a lot of foam. I took it off a little, added it to the skins, added lemon sugar and cooked compote from all this.
Which, after cooling down, was quickly drunk, as it is now very hot here.
The rest of the foam, which remained in the confiture, did not seem to "dissolve" when it cooled down. The syrup became transparent, like amber !!! And delicious !!!

Well, little one, thank you, friend for the apricot candy: flowers: How many times have I cooked apricot jam, no one eats it, it always turns brown in color, although it strictly adhered to the recipe. Yesterday I went to "Pyaterochka" - there are apricots for 74 rubles. - I remembered your recipe and bought 3 kg and bottle. brandy, poured in the evening and cooked 1kg in the morning. for a test, today I will do the rest - so tasty, it is impossible to tear yourself away, I put sugar in the amount of 750 gr. It turned out to be sweet and sour, the berries are all intact, amber in color, and I came up with great cognac. Just clever

Baby, I finally have some fresh apricots. Whole greenish-dense turned out to be 1,650 kg of them, and I started it in the morning. It's good that I'm at work right now - the smell of cognac with lemon and with an apricot hint ... can't come off. Come home from work I will cook. Thanks for the recipe

[Crochet]

Crochet, thank you so much for the recipe. The jam is wonderful in color, smell, and taste.

Here I already look at the apricots being boiled with might and main, but we still don't really have them. I saw only imported ones, they look beautiful, but they taste ... they don't give pills ...
I will take the recipe into service, and the eight will come across local normal apricots.

[nut Nata333vitalinka 2]

nut
Nata333
vitalinka 2
Girls, my dears, I am very, very glad that you liked the jam! Many thanks to you all for trusting my recipes !!!

[Tiny]

Tiny, I report. True, without photos, because I managed to digest a little and the color turned out to be amber, and not as sunny as that of Husky... But the smell / taste without a hint of caramel - so that's a normal option.
And in general, for Haskina and luchok photographs, bibs should be given out to adult aunts
So, in vain I ignored the statements that there is "a lot of foam" during cooking. That was not a lot of foam, but the fact that the sorop boiling over high heat is just bubbles and, accordingly, the volume increased ... in general, after a 3-fold increase in the volume of syrup ... I managed to catch it, and then not all. Well, I haven't cooked this way yet. (Recently, I did only according to Pokhlebkin, when the berries are not boiled. Total in stone fruits, even the skins retain their crispness)
In general, it turned out VERY tasty and with such an unusual taste. The syrup was gelled with natural pectin THANKS
True, there is one more thing but ... more than this jam I liked ... the preparation for it
When I put a bowl on the fire (the workpiece was soaked for about 12 hours, it happened) and tasted the liquid, just out of curiosity (well, a liquid made from natural products that has such an aroma cannot be not tasty). Krosh, you have no idea how much effort it took to keep the jam on this, despite the fact that I have a cool attitude to alcoholic beverages (especially just like that, and not under something). It is SO TASTY. It only stopped that I did not have 2 more large lemons to repeat the filling
Crochet,