Apricot jam – such bright and juicy – will precisely please and will lighten the mood in the cold winter evenings. It can just be eaten, washing down with fragrant tea, and it is possible and to use for pastries.
Classical option
The usual, classical option of preparation of 1 liter of apricot jam requires about 1 kilogram of apricots, 900 grams of granulated sugar and citric acid on a knife tip. Fruits of an apricot need to be washed out and exempted from stones for a start. Then it is necessary to cut apricots in half, to put them in such look in a pan, to fill in from above with water so that it slightly covered apricots. You cook apricots on average fire until they become soft, then get them from a pan a skimmer and wipe by means of a sieve or crush in the blender. Later return a pureed apricots back to a pan, without pouring out of it liquid. Fill up in capacity sugar and a little citric acid and you cook jam about 1.5 more hours. All this time periodically remove a skin from a pan. While apricots cook, it is possible to sterilize the jars. When jam is ready, place it in these banks and hermetically close them.
Apricot jam with oranges
On 5 liters of this option of apricot jam it is necessary to take 5 kilograms of apricots, 2.5 kilograms of sugar and 2 big oranges. As well as in classical option, wash out apricots and separate from stones. Now they need to be passed through the smallest lattice of the meat grinder. Grate a dried peel of orange, and also miss pulp via the meat grinder. After that mix everything together: the crushed apricot, orange and a dried peel of orange. Load this mix into a pan, put on small fire and bring jam to the boil. Add kilograms of granulated sugar and boil even minutes 5, constantly stirring slowly. Foam, образовывающуюся when cooking it is possible to remove if desired. After 5 minutes it is necessary to allow jam to cool down completely, and again on a plate for 5 minutes. In 6-7 hours it is necessary to boil thoroughly jam third, last time, - too minutes 5. Now orange apricot jam is ready, and it is possible to spill it on banks.
Amber jam
The feature of this recipe is that on 1 kilogram of apricots it is necessary to take only a floor of kilogram of sugar and also it is necessary that apricots were dry. So after you wash up fruits, they need to be dried carefully. Also you divide apricots into halves and take out from them stones. Now put in big capacity apricots and sugar layers, and leave them for the night, having covered with something from midges. Next day merge the syrup formed in ware and put it on fire, bring to the boil. After that you cook even minutes 30 on slow fire. In half an hour of cooking it is possible to load apricots and to cook 20 more minutes. Jam is ready to be packaged on banks.