Blanks

Apricot jam

Apricot jam


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Apricot Jam Ingredients

  1. Apricots 1.8 kilograms
  2. Sugar 1.4 kilograms
  3. Lemons 4 pieces
  • Main ingredients: Apricot, Lemon, Sugar

Inventory:

Colander, Knife, Cutting board, Large pans - 2 pieces, Sterilized cans, Sterilized lids, Preservation key, Kitchen stove, Refrigerator, Towel, Funnel for cans with a wide neck, Special tongs, Ladle, Juicer, Wooden spoon or spatula

Cooking Apricot Jam:

Step 1: prepare the apricots.


So, we start making jam with the preparation of apricots. We put the fruits in a colander and rinse thoroughly under running water, then put them on a kitchen towel, at the same time sorting out the spoiled fruits. Next, we transfer the pure apricots to a cutting board, cut in half and get the seeds.

After we put the halves of apricots in a deep saucepan, fill them with a piece of sugar, put the apricots again and again fill with sugar. The last layer must be made of sugar. Leave the fruit in this state without stirring for at least 3 hours.

Step 2: prepare the lemons.

With the passage of the necessary time, we rinse the lemons under running water and squeeze the juice into any convenient container with either the hands or the juicer. Bones that accidentally fall into the juice must be removed.

Step 3: make apricot jam.


Now turn on the temperature of the stove to a small level, put the pan with apricots on the burner and gently mix everything with a wooden spatula. Then pour freshly squeezed lemon juice.

Next, increase the temperature of the plate to an average level and bring the contents to a boil.

With a wooden spatula, be sure to remove the foam that will form during cooking.

To check the readiness of our cooking, we need a saucer chilled in the freezer. So, taking it out of the refrigerator, we spread about 1 tablespoon of apricot juice, wait a couple of minutes when it cools down and draw a finger over it. If the divided juice is connected back, then the jam is not yet ready. We continue to cook dessert for several minutes and again check the readiness.

Step 4: roll up the jam.


When the jam is ready, turn off the burner and use a funnel and ladle to pour the aromatic mass into sterilized jars.

Then gently close the jars with sterilized lids and tightly roll up with a special key for preservation.

Next, pour flowing water into a large pot and put on the stove. At the bottom of the pan we put jars of jam and turn on the temperature of the stove to an average level. After the water boils, cook the cans 5 to 10 minutes.

Then we carefully take out the jam with kitchen tongs, cool to room temperature and put in a dark, well-ventilated room.

Step 5: serve apricot jam.


Delicious fruit jam can be served immediately at the dessert table along with aromatic, hot tea or coffee. From it you can cook various cakes and pies, as well as serve with ice cream. Apricot sweetness is ideal for such a holiday as Shrovetide, although you can not wait for a certain occasion to enjoy a fragrant dessert.
Enjoy your meal!

Recipe Tips:

- You can sterilize jars with lids in any way that is most convenient for you, the most proven one - for steam, although you can sterilize containers in boiling water, in a double boiler, in the microwave, in the oven and in the dishwasher.

- The funnel, ladle and other improvised equipment must be clean, for this they must be rinsed in boiling water and then thoroughly dried.

- The date of preparation must be put on the jar of jam, because such jam can be stored in a dark, cool place for no more than a year.



Comments:

  1. Kirwin

    An incomparable phrase, I like it :)

  2. Michael

    Don't take yourself to heart!

  3. Ullock

    is absolutely compliant



Write a message