Apricot jam with ginger, cinnamon and pepper

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Apricot jam with ginger, cinnamon and pepper

Ingredients

apricots w / c 1 kg.
sugar 0.7-0.8 kg.
fresh ginger 100 g
lemon 1 PC.
cinnamon 1 fell.
black peppercorns 10-12 pcs.

Cooking method

  • Apricot jam with ginger, cinnamon and pepperCover the apricots with sugar and leave for a few hours to let the juice flow.
  • Apricot jam with ginger, cinnamon and pepperPeel the ginger and cut into small cubes. Cut the lemon and remove the seeds. Add ginger, lemon, cinnamon stick and pepper to the apricots.
  • Apricot jam with ginger, cinnamon and pepperPut on fire, bring to a boil and simmer for 5-10 minutes. Turn off. Allow to cool. Repeat the procedure 4-5 times.
  • Apricot jam with ginger, cinnamon and pepperTake out the cinnamon. It is advised to take out the pepper (I did not take it out). Heat well.
  • Apricot jam with ginger, cinnamon and pepperPunch the mass with a blender until smooth.
  • Apricot jam with ginger, cinnamon and pepperPut on fire, bring to a boil. With constant stirring, boil to the desired consistency. I boiled for another 15 minutes so that the jam would stick to the back of the spoon.
  • Apricot jam with ginger, cinnamon and pepperPour boiling jam into sterile jars and roll up with sterile lids.
  • Apricot jam with ginger, cinnamon and pepper
  • Delicious wintering!

Note

I saw the recipe in LiveJournal of Dima trablin.
It turned out to be very tasty. Made her own changes in cooking. Jam can be boiled without lemon, then the sugar can be reduced to six hundred grams. Spicy, spicy, fragrant jam. It goes well with cheese, and with tea it is fine). Recommend!

M @ rtochka
Angela, don't you remember how many liters came out of the portion?
An interesting recipe ...
ang-kay
Daria, two full half-liter cans and another glass, if I'm not mistaken.
M @ rtochka
To be honest, I am surprised that the recipe is not in demand. To cook a little for the winter just such something unusual is the very thing!
I went to visit my aunt, she loves apricot jam very much. I found this recipe, she was interested, they decided to cook
Apricot jam with ginger, cinnamon and pepper
I got 2 such jars, enough to savor for the winter (I also cook from white cherries)
So that, Angela, another thanks!
We've also added some carnation.
The lemon and ginger were not completely smashed with a blender, there are pieces.
Liked! Jam "with a twist"
Already looking forward to tea drinking on winter evenings
orange
And why haven't I seen this recipe before. I'm sorry. Apricots were a rampart.
M @ rtochka
And our market is still full!
Crumpled is sold for 40 rubles.
orange
Why do I need to collect and process my own from the market. :
ang-kay
Quote: M @ rtochka
that the recipe is not in demand
Dasha, why are you surprised? People are pretty conservative in their tastes. It is difficult for many to imagine what can come of this, but they do not want to take risks.
Quote: M @ rtochka
something unusual
You made a very nice jam. I'm glad I liked it. It is very tasty. True. Thank you for not being afraid of the experiment)
Quote: orange
why haven't I seen this recipe before
Svetlana, but is it really possible to see everything) Now you will know and try next year)
Quote: orange
their tortured to collect and recycle
And we are without apricots this year. The flowering got into the cold. And those that bloomed later and mated - crumbled. Some kind of illness.
September
What an interesting recipe, I took it to bookmarks. I make plum jam with different spices, and I have to try apricot jam too. I have already cooked a portion of the usual jam, but today I only got the recipe. If I cook another batch, then it will be according to a new recipe.
ang-kay
Olga, I will be glad if this jam comes in handy)
okcin
I cook, just put a clove, not a pepper. I liked the taste.Keep refrigerated?
ang-kay
Oksana, if not rolled up in sterile jars, then in the refrigerator.
Patchouli_ t123
ang-kay,
The rent was interested. I love this spicy one. Question - instead of cinnamon in a stick, can you replace it with powder? Everything has already been bought, but I could not find the sticks.
ang-kay
Tatyana, if the powder does not interfere when eaten, then you can. How much? To your taste.
Patchouli_ t123
Already cooked with chopsticks, bought it for me.
The smell of ginger has already gone. I bought myself a couple of times ginger jam with lemon - you can't eat a lot at a time, but I like the aftertaste. And this will be our own and a lot. I cook from two kg. apricot.
Apricot jam with ginger, cinnamon and pepper
ang-kay
Tatyana, oil painting
M @ rtochka
Tatyanawhat a sweet photo! Summer, bright, juicy!
Delicious jam
Patchouli_ t123
M @ rtochka, Apricot jam with ginger, cinnamon and pepper
Patchouli_ t123
I will leave in the subject for myself notes for the next year.
I would have made it out of 2 kg. apricot is slightly more than 2.5 liters. And so it turned out only 2 liters and a little.
Apricot jam with ginger, cinnamon and pepper
Apricot jam with ginger, cinnamon and pepper
Good half a liter was spent in the cooking process for testing. And I tried savoring, spoons, tablespoons, often ...
I'll see who will eat this year.
If only me, then I will not blender next. I liked it so much.
Thanks for the recipe :-)

ang-kay
Tatyana, beautiful jam turned out. I would be glad if everyone tastes so good)

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