Happy
Can't walk by! This is something! Taste oooooooooooooooooooooooooooo oh!
Thank you +
Crochet
Happy
To your health! Thank you for trying and appreciating! I am very pleased to hear that you liked the confiture ...
I-ri-sha
Quote: 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.

Elena, if you allow me to answer you: if you twist for long-term storage, then you must pour it hot. Otherwise refrigerate.
Nata333
I object. With a full (according to the recipe) amount of sugar, it will also stand under a paper lid on the shelf. I already have it And will not even think of becoming moldy (a sufficient amount of preservative sugar and the degree of boiling). Before sending it to the shelf, you need to cool it so that condensation does not form on the lid - and moldy living creatures do not divorce with happiness. But if you reduce the amount of sugar, then you need to roll it up or in the refrigerator and eat it quickly
CrochetThanks again for the recipe. Delicious! ...
From the last harvest, indistinct consistency, I made confiture according to the same principle, only I went through the bits of sweet apricots with a blender. And cooked a little less. It turned out to be no less tasty and more homogeneous And given the fact that I have such frozen crushed apricot blanks ... so in winter cognac and lemons are not a problem. I will have a year round high
Thank you
I-ri-sha
I agree .... but only partially))) All the same, hermetically sealed capping gives a great guarantee against getting into the product of any difference. Especially in climates with high humidity, like where I live.
Scarecrow
Quote: Nata333

But if you reduce the amount of sugar, then you need to roll it up or in the refrigerator and eat it quickly

I have a confiture and cooked in it last year, always on a dietary regime. And this is 400-500 g of sugar per 1 kg of fruit. And All the jam has stood and stood storage in a cool basement without any problem. One BUT, the jam is sealed with metal lids according to a certain scheme: a sterilized and dry jar is filled with jam (boiling water, just boiled), immediately closed with a dry and sterilized lid, immediately turned over and put on the lid. And so it stands until it cools completely. As far as I understand, the lid and some non-sterile air that has got into the jar from the environment is additionally sterilized with boiling water (jam), so it is well worth it.
I-ri-sha
Quote: Scarecrow

I have a confiture and cooked in it last year, always on a dietary regime. And this is 400-500 g of sugar per 1 kg of fruit. And All the jam has stood and stood storage in a cool basement without any problem. One BUT, the jam is sealed with metal lids according to a certain scheme: a sterilized and dry jar is filled with jam (boiling water, just boiled), immediately closed with a dry and sterilized lid, immediately turned over and put on the lid. And so it stands until it cools completely. As far as I understand, the lid and some non-sterile air that got into the jar from the environment is additionally sterilized with boiling water (jam), so it's well worth it.

Here !!!! There was a person who easily explained what I meant !!!! Thank you!
RybkA
Crochet, I made the second portion of the jam. The truth deviated slightly from the sequence of the process.Since it was already well past midnight, and the apricots were already standing for about 10 hours, I just dissolved the sugar in the apricots, and boiled it in the morning.
So ... I can't understand why part of the cans grabbed and gelled normally, like the first time, and some did not
The second reason may be that right after I poured it, I added a little more syrup to the jars ... and it seems to me that the very ones where I added did NOT freeze ...
Now I think it can be drained and boiled down yet? Or pour agar?
Qween
Tiny, forgive me for being late with the progress report!

Thanks for the recipe!

These jars stand next to spicy jelly, and delight our eyes. And the jelly and this confiture turned out exactly as much as fit in the jars, and lick the spoon.

Do you have a recipe for a strawberry jam like Gysin? It is very tasty, there are practically only hard, whole berries in a small amount of thick confiture. They also have such apricot jam, etc.
Husky
Crochet, leaving on vacation in Ukraine, I printed out some of your recipes in order to master them there !! After all, being in Ukraine, it was a sin not to use gratuitous berries and fruits. I cooked this confiture again, but this time I also added candied lemon candies to it. Sooo good supplement !!

True, having looked through the entire list of recipes now, I sadly realized that I had reprinted few recipes.
So thank you again for your generosity !!
Sonadora
Crochet, but you can take half of the products (from page 1) and throw it all into the HP to cook?
Crochet
Sonadora-chka
Easy!
celfh
In this life, I do not know how and have never done. In particular, I have never cooked any jam, or jam, or, especially, confiture. The last from some very distant childhood, when a hitherto unseen Bulgarian confiture was brought to the military organization.
Thank you, Tiny! I'll try, but what if it works?
A crumb, can you also use berries? The strawberries are gone, this is the only environmentally friendly that is now
RybkA
celfh , be sure to try this recipe - very, very tasty !!! I will do it again this year))) you should not be afraid of such a mysterious word confiture, jam, jam ... but sooooo delicious! Last year I also made all my preserves / jams / confitures for the first time in my life)))
Sonadora
And I already cooked half a kilo of apricots in HP. My eaters, who add jam only to yogurt (they don't eat jam like that), said that they cooked a little, it was necessary to cook from a kilogram. Tomorrow I'll go buy more apricots and I want to cook them in a cartoon.
Little baby, and in a cartoon on "extinguishing" with an open lid? (I already understood that after 20 minutes on "baking" with an open one).
Crochet
Sonadora-chka
Yeah, with the lid open. I've been making jam in the cartoon lately only on "Stew", without translation to "Pastry". I bring it to a boil with the lid closed, as soon as it boils, I open the lid and hello, well, I mean, let it cook. After the allotted time, I turn off the multicooker and leave the jam to cool with the lid open.
Sonadora
Quote: Krosh

After the allotted time, I turn off the multicooker
How much is it?

Quote: Krosh

and leave the jam to cool with the lid open.
Nooo, this method does not suit me! I need to immediately in the jar and under the lid, otherwise devour will be eaten.
Crochet
Quote: Sonadora

How much is it?
Sonadora-chka
It will depend on how much jam you cook and on the juiciness of the apricots. Not less than 20 minutes is for sure, but more than 40 is unlikely. Moreover, I noticed that if the jam is mixed in the multitool, the boiling becomes less intense, sometimes it completely disappears, so when cooking the jam in the multit, I try not to mix it, I just look over the edge with one eye (though this has never happened before, t-t-t Apricot jam with cognac).

Quote: Sonadora

Nooo, this method does not suit me! I need to immediately in the jar and under the lid, otherwise devour will be eaten.
Ahh, there it is ... The fact is that I try not to clog the jam while hot, because.Condensation that collects on the inside of the lid after cooling, getting into a jar of jam, often causes mold. I read about this somewhere and since then I have been packing the jam into jars, cover it with a clean cloth on top and leave it until it cools completely and only then I seal it. The question is certainly controversial, but I like this method. In a hot state I roll only "five minutes".
Sonadora
Little baby, Thank you!
I will master!
Belle
oh thank you very much for the wonderful confiture !!!!

and you still promised to give a rum-plum recipe !!! well, oooooooochen it is necessary !!! the plum is ripe, waiting for your recipe !!!
NIZA
The tiny confiture is super !!!! And as many as 2 portions zabatsala, I'm sure, such delicious food will not stagnate with us, I deliberately did not boil until thick, there is such a syrup for impregnating any baking ...

Apricot jam with cognac
Irina F
I am grateful to you for the gorgeous recipe !!!! Vkusnyashechka))))) In general, you have a lot of original recipes, for which a separate respect).
Omela
Kroshik, go syudy, I will cement !!! I made apricots for 2 kg, did not put lemons, instead of brandy - 200g "Bacardi" light rum, sugar 1700g. And the rest is all according to the recipe !!! Yes, I forgot control shot cooked in a slow cooker.

After soaking overnight:
Apricot jam with cognac

Before placing in cans:
Apricot jam with cognac

Sobssno banks themselves:
Apricot jam with cognac

And then, sho did not fit:
Apricot jam with cognac

Well, sooo delicious !!!!
kirch
Tell the dark what role lemons play. I'm afraid it will be sour. I really liked the recipe, I will definitely cook
Lyi
Guys, please explain to me, what does a lemon give here? Apricots have enough acid, but with lemon you will have to add more sugar! Or is there something I don't understand and lemon should be added not for acid, but for other reasons? And then lemon, IMHO, interrupts the delicate taste of apricot.
Now I also cook apricot jam for 5-15 minutes, but without lemon and brandy, but I cook in large basins, and this requires (is it necessary ???) a lot of lemons, what if you don't like it?
In general, both want and inject ...
Calm down my darling, tell me, is the lemon put in for acid or something?
PS. Well, here's an almost synchronous emergence of a similar question.
Ukka
Little one, thanks for the delicious yummy !!!

Well, very tasty !!! I don't even know what to compare with ... Indescribable !!!

To buy cognac, of course, a toad crushed me, bought a brandy drink "Peach on cognac". The aroma is worth apricots and peaches, with a light lemon-cognac note, I'm just drunk from the olfactory orgasm !!! At the end I will add pectin, quite a bit ...
Well, I went to try it again, if I don’t get in touch, then I’m ecstatic and drunk ...
Crochet
Quote: kirch

Tell the dark one what role lemons play. I'm afraid it will be sour.

Quote: Lyi

Guys, please explain to me, what does a lemon give here?
kirch,Lyi, girls, the explainer of me is that andshshabout Apricot jam with cognac, but with your permission I will try ...

The lemon in this jam is not only for sourness, lemon juice helps the jam become exactly the jam (he toazala?), and not jam, in other words, helps to gel, because everyone has long known that lemon juice (and not only juice) is very rich in fruit pectin.

I didn’t cook without lemon, more always and everywhere (well, in the sense that in all jams, jams and others like them) I put either lemon or its juice ... I don’t like lemon ...

Quote: Lyi

And then lemon, IMHO, interrupts the delicate taste of apricot.
Baba Yaga against Well, noooooooo ... here I am not agreeing (also IMHO) ...
That's how much I cook confiture according to this recipe, there is no question of any lemon taste ... Only apricot and cognac tastes ...

Quote: Lyi

Apricots have enough acid, but with lemon you will have to add more sugar!
Lyi, I already wrote somewhere in the subject that I add less sugar than indicated in the recipe and everything turns out great !!!
Well, all this is tasteful, if you don't want to pour lemon juice, don't pour it, you will get amazing apricot jam !!!

Ksyunechka, my sweetheart, what kind of talent do you need to have to take a picture of confiture like that ?!

I'm so straight, all glad that you liked it, you can't even imagine what it is !!!

Olenka, honey, you are my dear, eat for your health and continue, I quote you: "get drunk from the olfactory orgasm" !!!

Ksyunya,Olenka, girls, my dear ones, thank you very much for the feedback you have left, I love you, here is the word!

Ksyunechka, special thanks for the photos Apricot jam with cognac !!!
Lyi
Quote: Krosh

The lemon in this jam is not only for sourness, lemon juice helps the jam become exactly the jam (he toazala?), and not jam, in other words, helps to gel, because everyone has long known that lemon juice (and not only juice) is very rich in fruit pectin.
Little, Thanks for clarifying.
Is the lemon jam thick? Doesn't spill out when you turn the can?
After a 5-minute jam, I also get jelly, but weak, and the syrup from the jam is like honey in consistency.
I have a large bowl of jam on the stove. But the toad crushes you need to add a lot of lemons, and laziness whispers that there are no lemons in the refrigerator, you need to go after them, and in the morning I already wanted to boil the jam and pack it up.
But, if the confiture turns out to be very thick (the berries do not fall out of the jar when turning over), I would venture to try it with lemon. One more tree is ripening for me.
kirch
I cooked this yummy. I asked about lemon, I was afraid that it would be sour. Nothing like this. Without lemon, it wouldn't taste right. Lemon is felt very well, but I don't feel cognac at all. And I have this question. Naturally, we eat what does not fit into the jars. And the jam began to be candied. Who can say why? It is even advised to add lemon so that it does not become sugared. But there is a lemon here.
Vinochek
you can't make fun of that! Cooked and the neighbors came running! Itself did not leave the saucepan - I tried everything for readiness! It's bad that all the jams fit into the jars and there is nothing left to eat. But I tried it and I will boldly say This is divine! And the color! and the aroma!
Ukka
Little one, thanks for the confiture !!!


I also have no food left ...

Next in line is your "Chocolate Plum Jam". Wait for the report ...
Crochet
That you are my girl !!! Have you already tried this one ?! And even liked it ?!

Quote: ukka

Next in line is your "Chocolate Plum Jam".
Oh, this is the nightmare of my whole life ... Donya will sell my homeland for this confiture ... I will twist the lid on the can, and she is already sneaking up on the other side with a spoon Apricot jam with cognac ...
Giraffe
And how did I not check in here? Made him darling. Delicious! Only now my husband has already begun to look suspiciously, I periodically call and ask to buy, on the way home, either brandy or vodka Photo with and without flash, something that did not fit into the jar. And in the jar is no longer.

Apricot jam with cognac Apricot jam with cognac
Crochet
Quote: giraffe

Delicious!
giraffe, Tanyusha, PPKS !!! Me too well sooooo nra !!!

Eat to your health !!!

Thank you very much for decorating Temka with your review and photos !!!
himichka
And what, no one cooks this wonderful jam this summer? I'm at a high start-peeling apricots
Giraffe
We don't have good apricots yet. It looks beautiful, soft, but tasteless.
Vinochek
I will definitely do it! left just with a bang!
nila
Crochet, I'll go over here! there is no time to read everything ... what if my apricots are soft, overripe?
kirch
I have them filled with brandy and juice. True, the apricots are expensive, I bought a pole today. And not quite the proportions. Weighed the already peeled, it turned out 1200. There is less lemon juice than needed, and more cognac. : girl_red: I don't know how it will turn out. Last year I cooked it from apricots. It was delicious
Crochet
Quote: nila

Crochet, what if my apricots are soft, overripe?

nilochka, aPfromafiercely do not care ... the only thing is, they will disperse in the course of cooking (that’s what you think, it’s business), but the taste will be all the same, I cooked it myself from such ...

kirchLyudochka, according to this recipe, I cooked both from poles and from plums (though from yellow ones) - fabulously delicious, I'm not lying ...

And then sho the proportions are slightly inconsistent - no question, I'm sure of everything 100% 150% - yummy will turn out !!!
N @ dezhd @
What a delicious mulberry Temka you have, I read it - that's it, went for apricots. Today I will cook yummy
N @ dezhd @
Cooked confiture, very delicious. Crochet thank you
Definitely, I will do more.
Crochet
Nadia, I'm so glad, so glad !!!

Eat to your health !!!
nila
Kroshik, I came to report too! I made your jam! Well, delicious!
Only me, you foolApricot jam with cognac the recipe fucked up ... no .... well, not really!
When I found and read (probably not carefully) I already had 2kg of apricots, covered with sugar. Spun ... sa ma you understand when the preparations are coming ... In short, I poured cognac and lemon juice in about five hours.
But then she again withstood 3-3.5 hours with cognac. and began to cook.
But the proportions were kept strictly in a double portion ... that's all right! I apologize for the liberty
It turned out 6 of these jars without a remainder. I will not say that the confiture, I would like a good density ... but what is delicious is yes
Apricot jam with cognac
Here I sit and think))) not cook yet, strictly according to the recipe. There are still apricots on the tree, there are still stocks of cognac, lemons can be bought ... the only thing that stops the jam in the basement is that the regiment can be fed!
Irina F
Inna! Super recipe for jam !!!! I have cooked it several times already, the home ones are delighted, and friends are begging for jars). I will definitely do it this year! Thanks for the recipe.
N @ T @
Hello hostesses, I have a question - 1 kg of apricot without pits or with pits?
Crochet
N @ T @, I do it on the basis that without ... i.e. 1 kg. is net weight, not gross ...
N @ T @
Quote: Krosh

N @ T @, I do it on the basis that without ... i.e. 1 kg. is net weight, not gross ...
Thank you! I thought so!
Natali06
Innus, I made the confiture today. I can't say the result, everything went into jars. But it looks very beautiful! The remnants of cognac were successfully cleaned up by peasants, boom to go for the next
N @ dezhd @
The apricot season is open! It's time to cook this yummy, I always had a fight over an open jar. Sveurov came as a visit, asked if there was any tasty apricot confiture left, and she always did not forget to take it with her.

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