How to cook the apricot jam ?
Jams, Preserves / / August 12, 2017
- Sugar, water
- Citric acid
- currant puree
Based on the fact that the apricot jam a gelatinous consistency,then cook it best to take a strong, already brightly colored, but not overripe apricots.Because they contain the highest content of pectin, which is necessary for the preparation of jams.
There are many ways for the preparation of the dishes.This is the easiest of them: 1 kg.1 kg of apricots is calculated.Sahara.Apricots are washed, to separate the seeds and cut into slices.¾ of mass twist in a meat grinder or food processor.Stir and cook over medium heat, until the mixture becomes more dense.Next, add the sugar and cook the sauce until the sand is completely dissolved.The next step - add the remains of apricots and boiled until tender.Everything is ready to jam.It remains to expand it in banks and pasteurize minutes 20.
next version of how to prepare the apricot jam - with the addition of water and citric acid.In this recipe tu
Then add 200 g of sugar and boiled, stirring over low heat.15 minutes later, gradually pour the remaining sugar, the remaining apricots with citric acid and boiled until tender.At the end remove the foam.Jam from apricots is considered ready when that weight gain jelly-like consistency.In the hot expanded into jars and roll, pre-sterilized.
Apricot jam can also be prepared with the addition of currants.Then we can be sure that enough pectin sure to become jelly jam..Again, you need to take, as in the previous methods ¾ weight of apricots, add currant puree and cook for three minutes after the boil.The next step - add ¼ of sugar and cook for 10-15 minutes.Then, the rest of the apricots with the sugar slowly pour in ¾ weight and boiled until tender.Consumption of products: 700 g sugar 600 g take apricots and about 450 g currants.