The classic recipe for apricot jam and its variations

If you look at the culinary recipes of baking, then when making many cakes, pies, croissants and bagels, it is jam from apricots. It is well and evenly spread on the dough. Moreover, he feels great and inside the baking, does not spread during heat treatment. Even if you think of covering a cake with sugar glaze, apricot jam is often needed . Recipe (with photo Such culinary masterpieces) often insists that before applying to the surface of the top of the cake fondant should be smeared with a thin layer of jam. So the icing does not float and will not get absorbed into the dough. In addition, apricot jam can be eaten and just like that, with tea. Its sunny color will give you a ray of summer heat on winter evenings.

Therefore, when the summer and fruit simply fill, you need to take care of how to prepare apricot jam for the winter. Recipes Every housewife has her own. Someone likes a homogeneous consistency of jam, and someone, that in a mouth fragments of fruit were felt. But in any case, cooking such a jam will not be a big deal. Let's start with the classic version.

A simple recipe for apricot jam

Remove the fruit from the fruit, divide into halves, add to the saucepan. Pour water so that it only slightly covered the apricots. Cook until soft fruit, then catch them with a noisy and rub through a sieve or grind in a blender. Puree dissolved in a liquid in which apricots were cooked. On a kilogram of fruit, you need 900 g of sugar. When the mashed potatoes, cover the sand and add the knife of citric acid to the tip. Brew another half hour, from time to time removing the foam. Parallel, you need to sterilize the cans. Hot jam is poured over containers and hermetically sealed.

The Palestinian recipe for apricot jam

It is very important that the fruits are absolutely dry. Therefore, after washing and removing the stones, you must carefully wipe them with a towel. Or give time to dry out on your own. Sugar sand by this method of cooking should be exactly half as much as fruits. In a basin we lay a layer from halves of apricots. From above we fall asleep sugar. Again the fruit, again the sweet sand, etc. We cover with gauze from midges and leave for the night. In the morning, merge the resulting syrup into a saucepan and set it on a weak fire. Cook after boiling for another half an hour. After that add the apricots. They should be prepared for at least twenty minutes. After that, we spread the jam over the sterilized jars and spin them. In this harvest, the integrity of the fruit, their natural flavor, will be preserved.

The recipe for apricot jam "Amber"

From a kilogram of fruits pull out the bones, poluvinki polur in a blender. Add 1000 g of sugar, stir, place to cook. When the boil, do not need to take a plentiful foam. It is enough just to actively mix the contents. However, after a quarter of an hour the foam will fall off. Cook for another thirty minutes. We check the readiness by drop, put on a dry saucer. If it spreads, you need to boil more.

Recipe for apricot jam with lemon zest

Halves of the transferred fruits (kilogram) put in a pan, pour 800 g of sugar and two bags of vanilla, leave for the night. Add the faded zest of one lemon (you can have an orange) and set to cook on a small fire. We cook for at least half an hour, not forgetting to take off a very tasty foam. We lay out on the banks, roll up the covers, let them cool slowly under the blanket.