Apricot confiture, the recipe of which will be discussed later, is a gentle and very delicious dessert. You can cook it in many ways. It should also be said that using this delicacy is permissible not only for the purpose of ordinary consumption with tea, but also for interlacing cakes, as a filling for rolls, cakes, for making sweet sandwiches, etc.
general information
What is apricot confiture? Recipes of such a delicacy should be known to all housewives. But before presenting them to your attention, you should tell what it is all about.
Confiture is a jelly-like food product in which whole or chopped berries or any other fruits cooked with sugar are evenly distributed. It should also be noted that gelling agents in the form of pectin or agar agar are often added to such a dessert.
Unlike jam, in which the consistency is smeared, the confiture is a jelly mass. Usually she keeps her shape well and does not drain from the spoon even in an inverted state.
History of occurrence
Now you know what apricot confiture is. The recipe for such a dessert should be used if you want to preserve berries or fruits for a long time, and also eat solid foods (such as quince) or with a sharp aroma and taste (such as lemons).
How long have they started making apricot confiture? The recipe for such a treat is known to people from ancient times. Very often in the annals mention fruits that were cooked in honey or in one stripped off grape juice. However, for quite some time, such products were luxury and rarity. But at the beginning of the 19th century, everything changed. It was at this time that beet sugar began to spread actively .
Apricot confiture: recipes
There are many ways to make 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 apricot confiture? The recipe for such a dessert involves the use of:
- soft ripe apricots - 1 kg;
- small beet sugar - 800 g;
- pectin - 20 g.
Fruit preparation
How to make apricot confiture? The recipe with the photo requires you to first wash all the fruits, and then divide them in half and take out the seeds. Then they are laid out in a large basin and covered with granulated sugar. In this form, apricots are left for 4 hours or more. This is necessary so that the fruits give their juice and, combined with sugar, form a thick syrup.
Heat treatment
How to cook apricot confiture? A simple recipe for this dessert involves cooking it over low heat. A basin with sugar syrup is placed on the stove and slowly brought to a boil. At the same time, be sure that apricots are not burnt. To do this, they are constantly interrupted by a large spoon.
Bringing the jam to a boil, it is cooked on low heat for exactly 5 minutes. Next, the dessert is removed from the stove and left to cool for 4 hours. Over time, pectin is added to the apricots and put on the stove again. In this form, confiture is cooked for another 10 minutes, stirring regularly.
Final stage
After all the described actions, boiled fruit is removed from the heat and partially cooled. Then they are beaten with a blender, getting a confiture of uniform consistency. After that, it is laid out in jars, closed and sent to the refrigerator. In this form, confiture can withstand about 4-5 hours. Once it cools, the product can be eaten.
Apricot confiture: recipe for the winter
Properly prepared confiture has a jelly structure. If you could not achieve such a result, then we recommend using more gelling agents. They will contribute to a thick and tasty dessert, which can be consumed just like that, along with tea, as well as used for baking and other treats.
What components will we need to make a delicious apricot confiture? The recipe, implemented in a slow cooker, requires the use of:
- soft ripe apricots - 1 kg;
- small beet sugar - 800 g;
- drinking water - ½ cup;
- agar-agar - 20 g.
We prepare products
To make apricot confiture, you need to purchase only ripe and soft fruits. They are thoroughly washed in hot water, and then dried, halved and bones are taken out.
Once the apricots are processed, they are laid out in a multicooker bowl and 300 g of granulated sugar is poured. Having mixed the components with a spoon, they are immediately subjected to heat treatment.
Cooking confiture in a slow cooker
Due to the fact that apricots with sugar were not kept warm for several hours, some drinking water should be added to them. This will prevent the burning of fruits, as well as contribute to the speedy formation of syrup.
Cooking apricot confiture in a slow cooker is desirable in the stew mode. Such a program will allow the dessert to cook slowly and carefully.
Stirring sweet fruit regularly with a large spoon, they are gradually brought to a boil. After that, time is recorded and the confiture is cooked exactly 10 minutes. Over time, apricots partially cool and proceed to their mechanical processing.
Grind fruit through a sieve
Above, we told you about how to make apricot confiture using a kitchen device such as a blender. If you do not have such a device, we recommend using a regular sieve. A small part of the heat-treated apricot mass is laid out in it, and then it is crushed intensively by a crush. In this case, the skin and hard fibers should remain at the top, and all the most delicate pulp should be at the bottom.
Re-heat treatment
As soon as the pulp from apricots is separated from the skin and coarse fibers, they begin its repeated heat treatment. To do this, spread a homogeneous fruit mass into the multicooker bowl, where later all sugar residues are poured, and a gelling agent such as agar-agar is added.
Having mixed all the components with a large spoon, they are slowly brought to a boil in the cooking or stewing mode. After the apricot mass begins to foam, time is immediately timed. This time, the jam is cooked a little longer (about ¼ hour).
The correct sunset for the winter
So that the apricot confiture well retains all its taste and can be consumed all long winter, the finished fruit mass must be laid out only on sterilized jars.
Such containers can be sterilized in various ways. Someone uses a microwave oven, someone uses a slow cooker, and someone performs this procedure on a regular stove.
So, after the jars are prepared, they are filled with hot marmalade 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.
Over time, the apricot confiture is cleaned in the pantry, cellar or underground. If you do not have such places, then dessert can be stored in a refrigerator or at room temperature. Eat it is allowed after a few days.