Apricot jam - a delicious winter treat

Agree, each of us is pleasantly cold on a winter night to sit in a warm kitchen or by the stove and open a jar of fragrant dessert for tea. You can spread on a fresh bun, flavored with a piece of butter, or you can simply scoop up a scoop and drink with a freshly brewed drink. To such pleasant winter delicacies can be attributed and apricot jam. It has an unsurpassed, exquisite, truly summer fragrance and savory, for which it is highly valued both in the Russian outback and in large cities, wherever it is possible to buy or pick apricots. Come on and we'll try to cook?

Apricot jam

The process of cooking is quite long and time consuming. But those housewives, who are accustomed to harvest jam from fruits and berries for the winter, certainly will not feel much difference, although there are differences in the methods of preparation. Apricot jam is not jam, it is more homogeneous, thick and jelly-like. Jam from these fruits, many cook, pulling a stone from apricots and dividing them into two equal halves (for which they take not quite yet ripe fruit). To prepare apricot jam, on the contrary, you can take already completely ripe apricots (but not rotten), stretching them into a kind of gruel. Here, the integrity and beauty of the fruit is no longer in question.

Step-by-step instruction

1. The first thing you need to prepare the fruit for cooking. We wash them well in running water. If they were collected from the ground, then, perhaps, they are dust and dirt, which must be washed away. We inspect the fruit for pests, which can be on the surface and inside. We pull a stone from apricots. Remove the rotten places.
2. For each kilogram of already prepared fruits, you need to take a pound of sugar and a pinch of citric acid (you can replace the juice with half a lemon). Some housewives add to the brew more and grams of 20-25 vanillin per 1 kg of the main product. But, as a rule, apricot jam is cooked in the volumes of the basin for the winter. Therefore, immediately measure the amount of ingredients determined by the recipe.
3. Previously, similar types of conservation were cooked in large copper basins. In a modern kitchen, such dishes are unlikely to be found. So we will use the largest pot, which is (for example, a ten-liter, which is usually cooked cold for the New Year).
4. To prepare a thick apricot jam, the measured amount of prepared fruit is placed in a pan and put on a small fire.
5. Cooking with the lid closed. Let the fruit get a little digested, let the juice go soft and soft.
6. We remove the saucepan from the heat and cool it. Next, you need to try to peel from each fruit. Of course, this looks a little laborious, but the final product will turn out to be very homogeneous.
7. We grind apricots through a sieve (this step is also taken to achieve the maximally uniform delicacy).
8. Put the pan back on the fire and evaporate the mass, stirring occasionally with a large wooden spoon for half an hour. Add sugar, kneading on the lowest heat, until it dissolves completely, and the product does not thicken. In the final, we introduce the lemon acid and vanillin.

Workpiece

Further, in order to prepare the apricot jam for the winter, it is necessary to sterilize the glass jars and lids according to the standard scheme. A hot jam pour on the tanks and roll up the machine. Inverted jars set in a dark and dry place, wrapped on top of a blanket. Leave for three days to insist. After that you can eat.

Option in multivark

Apricot jam in the multivark (jam) is prepared according to the same rules as on the stove. At least all the ingredients remain the same. This is, rather, an option, so to speak, for the lazy.

1. Preliminary preparation of fruits is made, as in the first variant (see item 1).
2. Prepared apricots fall asleep in a blender and grind into a homogeneous mass.
3. We spread it into the cup of the multivark and fall asleep a measured amount of sugar (remember: 400-500 grams per 1 kg of apricots).
4. Turn on the "Jam" mode and cook, stirring, before the device turns off.
5. We put the finished jam into sterilized jars. We roll it up. We remove them upside down in a dark place, wrapped tightly. A couple of days you can eat delicious jam.

Variant in the bread maker

How to cook apricot jam (jam) in a bread maker? Whose master possesses this magic device, can, besides the usual bread and baking, cook jam there as well. For these purposes, prepare the fruit and measure the right amount of sugar. Apricots without pits are crushed to a state of uniformity in the blender. We put the mass in the oven pail and mix it with sugar. Let's stand for about an hour. We put the bucket in the kitchen unit and turn on the "Jam" mode. After the alert signal, we can conserve it according to the standard scheme.

Some tips: how to cook apricot jam

• If jam or jam cook in a multivark or bread maker, then you need to consider the volume of the bowl of the device and fill it only 3/4.
• For 10-15 minutes before the final, add juice to half a lemon for each kilogram of the main product.
• Some housewives, to make the jam even thicker, add pectin or gelatin (10 g per 1 kg of apricots) to the mass (10 minutes before the end of cooking).
• Readiness can be determined by putting a spoonful of jam on a clean plate. If it does not spread and keeps its shape, then it's ready!
• Caloric content of jam (for people who are watching their weight and shape) - 240-250 kcal / 100 grams. It is considered quite useful: although there are practically no vitamins left after cooking, there are pectins and trace elements that have a beneficial effect on the body.