Jam from apricots and ginger except excellent gustatory qualities has also a number of useful properties. It is caused by the high content of the vitamins and minerals which are a part of these products. Ginger and apricots have the anti-inflammatory, antioxidant, anesthetizing, sudorific properties. Having made this wonderful delicacy in the summer, in the winter you not only will be able to enjoy its taste, but also fill up an organism with vitamins.
Before preparation of jam touch apricots. Then put them in deep ware, fill in with cold water and carefully wash out. Hands pull out apricots from water and spread out them to a towel. If desired clean from a thin skin. Remove stones, split them, enclose kernels in apricots. For obtaining various tastes at jam making instead of apricot stones it is possible to use walnuts, blacksmoroda berries, almonds.
from apricotswith ginger jam
Put 1 kg of the prepared apricots in ware for cooking and fill up 750 g of granulated sugar. Accurately mix everything and leave for 6-8 hours. After that put ware with apricots on slow fire and bring to the boil, stirring slowly with a wooden spoon. Then remove jam from fire and completely cool it. Again bring apricots to the boil and you cook on slow fire of 20 minutes. Remove all foam appearing when cooking on a separate plate. Clean 2 cm of ginger, grate and add to apricots. Continue cooking within 25-30 minutes. Hot spread out ready jam in the dry sterilized banks, roll up, turn upside down and wrap up before full cooling. Jam from apricots with ginger, nutmeg and a koritseyrazrezhta the washed-up apricots lengthways on 4 parts, stones remove. Put them in ware for cooking. Add on each kilogram of apricots as much some sugar and 0.5 glasses of water. Heat apricots with sugar on slow fire until sugar completely isn't dissolved. Don't forget to stir slowly jam with a wooden spoon and to delete foam. Clean 1 cm of a root of ginger on each kilogram of apricots, small rub it and add to jam. There put on a pinch of cinnamon and nutmeg and continue cooking within 20 minutes. Cool jam, then again bring it to the boil and you cook until ready. If the syrup drop on a saucer doesn't blur, jam means it is ready. Pour it in clean glass jars, roll up and you store in the dry cool place.