Jam is cooked from berries and fruit, vegetables and even flowers. Dried fruits can become a basis for the real delicacy too - dried apricots and prunes jam.
It is required to you
- dried apricots - 250 g;
- prunes - 250 g;
- sugar - 1 kg;
- water - 800 g;
- one orange or two lemons;
- nuts (almonds
- filbert
- walnut) - to taste.
Instruction
1. Touch and carefully wash dried apricots and prunes with flowing warm water, if necessary get stones. Fill in the prepared dried fruits with cold water for 15-20 minutes. Wash out and again fill in with cold water, leave for 3-5 hours.
2. Get dried fruits from water and cut on segments or small squares. Water in which there were they were wetted, filter through a sieve or a gauze, fill granulated sugar and weld syrup. Throw the cut dried apricots, then prunes into the syrup brought to the boil. Without forgetting to stir slowly, you cook 9-10 minutes on slow fire. Don't allow jam to boil strongly - it can spoil taste and kill aroma of jam.
3. Remove a dried peel from a citrus. For this purpose well wash up with a brush fruit a baking plate warm water, and then rinse with boiled water. There are two options of preparation of a dried peel for jam: at once to erase it from orange or a lemon by means of a small grater. Or you can remove a dried peel a knife completely, and then already cut thin straws or rub. Add the prepared dried peel to the boiling sugar syrup and you cook 10-15 more minutes.
4. You can add to jam nuts - the whole kernels (filbert, almonds) or previously crushed. Before processing nuts can be rinsed with boiled water to remove a peel. If you use the whole nuts, try to choose beautiful, equal kernels - they will decorate ready jam. The quantity and a combination of nuts - to your taste, on 500 g of dried fruits are enough 100-200 g of nuts in total. In 10-15 minutes after addition of nuts remove jam from fire and cool to room temperature.
5. Ready jam is better to spill 100-250 ml in small jars. Carefully wash up banks, drench with boiled water or process the ferry. Pour jam warm on banks and close. You store in the dark cool place.