If you look at culinary recipes for baking, then in the manufacture of many cakes, pies, croissants and bagels, it is apricot jam that is used . It is well and evenly spread on the dough. Not only that, it feels great inside the baking dish, and does not spread during heat treatment. Even if you are thinking of coating the cake with sugar icing, apricot jam is often necessary . Recipe (with photo such culinary masterpieces) often insists that before applying fudge to the surface of the upper cake, you need to grease it with a thin layer of jam. So the icing does not float and does not absorb into the dough. In addition, apricot jam can be eaten just like that, with tea. Its sunny color will give you a ray of summer heat on winter evenings.
Therefore, when the summer and fruits simply heaped, you need to take care of how to prepare apricot jam for the winter. Recipes each mistress has her own. Someone likes a homogeneous consistency of jam, and someone so that pieces of fruit can be felt in the mouth. But in any case, cooking such a jam is not difficult. Let's start with the classic version.
A simple recipe for apricot jam
Remove the seeds from the fruits, divide into halves, put in a pan. Pour in water so that it only slightly covers the apricots. Cook the fruit until soft, then catch it with a slotted spoon and rub through a sieve or grind in a blender. Dissolve the puree in the liquid in which the apricots were cooked. 900 grams of sugar is needed per kilogram of fruit. When the mashed potatoes begin to boil, we fill the sand and add citric acid on the tip of the knife. Cook for another hour and a half, occasionally removing the foam. In parallel, you need to sterilize the banks. We pour hot jam into containers and seal hermetically.
Palestinian Apricot Jam Recipe
It is very important that the fruits are completely dry. Therefore, after washing and taking out the bones, you need to carefully wipe them with a towel. Or give time to dry yourself. Sugar in this cooking method requires exactly two times less than the fruit. In a bowl we lay a layer of halves of apricots. Pour sugar on top. Again fruit, again sweet sand, etc. Cover with gauze from midges and leave overnight. In the morning, pour the resulting syrup into a saucepan and put it on low heat. Cook after boiling for another half hour. After that, add the apricots. They should cook for at least twenty minutes. After that, lay out the jam on sterilized jars and twist. In this preparation integrity of fruits, their natural aroma will be kept.
Amber Recipe for Apricot Jam
Pull the seeds from a kilogram of fruits, puree the halves in a blender. Add 1000 g of sugar, stir, put to boil. When it boils, it is not necessary to remove copious foam. It is enough just to actively mix the contents. However, after a quarter of an hour the foam will subside. Cook for another thirty minutes. Readiness is checked by drop applied to a dry saucer. If it spread, you need to boil again.
Apricot Jam with Lemon Zest Recipe
We put the halved fruit (kilograms) in a saucepan, pour 800 g of sugar and two packets of vanilla, leave it overnight. Add the shabby zest of one lemon (you can orange) and set to cook on a small fire. We cook for at least half an hour, not forgetting to shoot a delicious foam. We lay out on the banks, roll up the lids, let it cool slowly under the covers.