Confiture of apricots: recipes with photos. Confiture of apricots in a multivariate. Confiture of apricots for the winter

Confiture of apricots, the recipe of which will be considered below, is a delicate and delicious dessert. You can cook it in different ways. Also it should be said that this delicacy is acceptable not only for the common use with tea, but also for interlayer cakes, as a filling for buns, cakes, for making sweet sandwiches, etc.

general information

What is a confiture of apricots? Recipes of such delicacies should know all the hostesses. But before you submit them to your attention, you should tell what it is all about.

Confiture is called a jelly-like food product in which whole or crushed berries or any other fruit, cooked together with sugar, are evenly distributed. It should also be noted that such dessert is often added gelling substances in the form of pectin or agar-agar.

Unlike jam, in which the consistency is smearing, the confiture is a jelly mass. Usually it keeps its shape well and does not flow off the spoon even in an inverted state.

History of occurrence

Now you know what constitutes a confiture of apricots. The recipe for this dessert should be used if you want to preserve berries or fruits for a long time, and also eat solid foods (for example, quince) or with a sharp aroma and taste (for example, lemons).

How long have you been making confiture from apricots? The recipe for such a treat is known to people since ancient times. Very often in the annals mention fruit, which were cooked in honey or in the evaporated juice of grapes. However, for quite a long time such products were a luxury and a rarity. But already in the beginning of the 19th century everything changed. It was at this time began to actively spread beet sugar.

Confiture of apricots: cooking recipes

There are many ways to prepare such a treat. However, all of them are similar to each other and require the use of a standard set of products (there may be different proportions).

What ingredients will we need to make a confiture of apricots? The recipe for this dessert includes:

• Apricots soft ripe - 1 kg;
• Sugar of small beet - 800 g;
• Pectin - 20 g.

Preparation of fruit

How to prepare a confiture of apricots? The recipe with the photo requires first to wash all the fruits, and then split them in half and take out the bones. Then they put them in a large basin and fall asleep with sugar. In this form, the apricots are left for 4 or more hours. This is necessary for the fruit to give its juice and, combined with sugar, formed a thick syrup.

Heat treatment

How should I cook the confiture of apricots? A simple recipe for this dessert implies cooking it over low heat. On the stove set the pellet with sugar syrup and slowly bring to a boil. In doing so, be sure to ensure that apricots are not burnt. To do this, they are constantly interrupted by a large spoon.

After bringing the confiture to a boil, cook it on a low heat for exactly 5 minutes. Next, the dessert is removed from the plate and left to cool for 4 hours. After a while, pectin is added to the apricots and again put on the stove. In this form of confiture, cook for another 10 minutes, stirring regularly.

The final stage

After all the described actions, the boiled fruits are removed from the fire and partially cooled. Then they are whipped with a blender, obtaining a confiture of a homogeneous consistency. After that, it is laid out in jars, closed and sent to a refrigerator. In this form, confiture is maintained for about 4-5 hours. As soon as it cools, the product can be eaten.

Confiture of apricots: a recipe for winter

A properly prepared jam is a jelly structure. If this result is not achieved, then we recommend using more gelling agents. They will help to get a thick and tasty dessert, which can be used for free, along with tea, and also used for making bakes and other delicacies.

What components will we need to make a delicious apricot confiture? The recipe, in the multivark implemented, requires the application of:

• Apricots soft ripe - 1 kg;
• Sugar of small beet - 800 g;
• Drinking water - ½ cup;
• Agar-agar - 20 g.

Preparing products

For the preparation of apricot jam it is necessary to purchase only ripe and soft fruits. They are thoroughly washed in hot water, and then dried, bisected and taken out.

Once the apricots have been processed, they are spread into a bowl of multivarques and 300 g of granulated sugar are covered. After mixing the ingredients with a spoon, they are immediately subjected to heat treatment.

Confiture in confectionery

In view of the fact that apricots with sugar were not kept in the warmth for several hours, they should necessarily add a little drinking water. This will prevent the burning of fruit, and also contribute to the rapid formation of syrup.

To cook confiture from apricots in a multivarquet is desirable in a quenching mode. Such a program will allow dessert to prepare slowly and carefully.

Regularly stirring the sweet fruit with a large spoon, they gradually bring to a boil. After that, time is cut and the confiture is cooked exactly 10 minutes. After a while, apricots are partly cooled and begin to be machined.

We grind the fruit through a sieve

Above we told you about how to prepare apricot jam with a kitchen appliance such as a blender. If such a device you do not have available, then we recommend using a conventional sieve. It puts a small part of the thermally processed apricot mass, and then intensively crush it with a tolstalk. In this case, the skin and hard fibers should stay on top, and all the tenderest flesh should be at the bottom.

Repeated heat treatment

As soon as the flesh from the apricots is separated from the skin and coarse fibers, they begin to re-heat it. To do this, a homogeneous fruit mass is spread into the bowl of the multivark, where all the sugar residues are subsequently poured in, and also a gelling agent such as agar-agar is added.

After mixing all the ingredients with a large spoon, they are slowly brought to a boil in the cooking or quenching mode. After the apricot mass begins to foam, immediately detect the time. This time, the confiture is cooked a little longer (about ¼ hour).

Correct sunset for the winter

To ensure that the apricot jam retains its taste qualities well and can be consumed throughout the long winter, the ready-made fruit mass should only be spread over sterilized jars.

Sterilize these containers in many ways. Someone uses a microwave, someone - a multivark, and someone does this procedure on a conventional stove.

So, after the jars have been prepared, they are filled with a hot confiture and immediately rolled up with boiled tin lids. In this form, the containers are covered with a dense blanket and left at room temperature for 2-3 days.

After a lapse of time, apricot confiture is removed to a pantry, cellar or a cellar. If you do not have such places, then the dessert can be stored in a refrigerator or at room temperature. Use it for food is allowed after a few days.