These juicy, bright and healthy fruits, unfortunately, please us not so long - only one month a year. We are, of course, talking about apricots. Fresh, dried or in the form of jams, they have an amazing feature - to light a ray of light even on the most cloudy day. And therefore, many may like the simple and radiant seedless apricot jam.
About sweet fruit
Apricot owes its worldwide distribution to the Great Trade Route, through which it first came from China to Armenia, and then to Europe. What so attracted this fruit to the whole world? The answer is simple: with its gentle, almost honeyed taste. Quite quickly, its medicinal properties were also evaluated: it has a beneficial effect on blood, on digestion processes, and even to a certain extent can be considered a preventive antiviral agent. Therefore, it is not surprising that his fans want to know not only how to dry this fruit, but also how to make apricot jam.
Basic fundamentals
Seedless Apricot Jam it is very easy to prepare, but there are a number of rules that should be followed in order not only to get an amazing taste, but also to maintain the maximum amount of vitamins. So, let's proceed to the description of how to make apricot jam, with maximum detail of the process.
For the simplest version of the recipe, you will need sugar and apricots, taken, as a rule, in a ratio of one to one. Now attention: for jam, you need to pick up a little immature fruits. They contain all the nutrients, but are strong enough to withstand the cooking process.
Also, the ratio of sugar and apricots can be changed both at the request of the cook, and based on the sweetness of the fruit - but not more than in a proportion of one to two.
The classic version assumes that all fruits are cut, and a seed is removed from them. Then you can leave the fruit in half, or you can cut into cubes. It all depends on the aesthetic tastes of the cook. After which the fruit is poured with sugar and sent for twelve hours to a cool place. During this time, they will let the liquid, which will allow them to prepare in their own juice. If this time is not there, then it is necessary to add water at the rate of one glass per kilogram of sugar.
Next, proceed to the first heating. A bowl of apricots in sugar is put on a big fire, brought to a boil and remove the foam. After that, the semi-finished seedless apricot jam is left for ten hours to “reach” in sugar syrup and its own juice. Finishing the process is very simple: just bring the apricots to a boil again, let them potter for another ten to fifteen minutes and put them in glass jars.
Theme option
So that the seedless apricot jam gets a new "sound", the recipe for its preparation can be varied by adding additional ingredients.
The kernels of the seeds will serve as an option. In addition to the above products, you will also need one ripe lemon and an orange. So, the seeds should be split and the kernels extracted from them, and chop the orange and lemon in a blender. The resulting mass is added to apricots in the process of pouring them with sugar, left for 10 hours, and then kernels are added before cooking. Further, everything should be done according to the recipe described above.
Enjoy your meal!