Description of the food product and its useful properties. What is the chemical composition of apricot jam? In what cases is it not recommended to use it? Culinary recipes. Interesting facts about apricot jam.
Apricot jam is a rich orange-colored sweet food that is a special kind of jam. The shelf life of the product at home is 1 year.
Composition and calorie content of apricot jam
The product is rich in pectin. It is a vegetable polysaccharide that protects fruits from the negative effects of the external environment and imparts a jelly-like structure.
The calorie content of apricot jam is 209.5 kcal per 100 grams, of which:
- Proteins - 0.4589 g;
- Fats - 0.0551 g;
- Carbohydrates - 51, 4907 g;
- Ethyl alcohol - 0.0187 g;
- Organic acids - 0, 4206 g;
- Dietary fiber - 0.9902 g;
- Water - 45, 7411 g;
- Ash - 0, 271 g.
Vitamins per 100 grams:
- Vitamin A, RE - 118, 3801 mcg;
- Beta Carotene - 0.7103 mg;
- Vitamin B1, thiamine - 0, 0129 mg;
- Vitamin B2, riboflavin - 0.0262 mg;
- Vitamin B5, pantothenic acid - 0, 1467 mg;
- Vitamin B6, pyridoxine - 0.0308 mg;
- Vitamin B9, folate - 1, 5888 mcg;
- Vitamin C, ascorbic acid - 2.0561 mg;
- Vitamin E, alpha tocopherol, TE - 0.5234 mg;
- Vitamin H, biotin - 0, 1682 mcg;
- Vitamin PP, NE - 0, 3636 mg;
- Niacin - 0.2874 mg
Macronutrients per 100 grams:
- Potassium, K - 153, 715 mg;
- Calcium, Ca - 14, 7477 mg;
- Silicon, Si - 2, 3364 mg;
- Magnesium, Mg - 3, 9252 mg;
- Sodium, Na - 2.4159 mg;
- Sulfur, S - 3, 271 mg;
- Phosphorus, Ph - 11, 9533 mg;
- Chlorine, C - 0.6542 mg.
Trace elements per 100 grams:
- Aluminum, Al - 180, 3738 μg;
- Boron, B - 513, 5514 mcg;
- Vanadium, V - 9, 7196 mcg;
- Iron, Fe - 0.5883 mg;
- Iodine, I - 0.6542 mcg;
- Cobalt, Co - 1.028 mcg;
- Manganese, Mn - 0, 1072 mg;
- Copper, Cu - 89, 7196 μg;
- Molybdenum, Mo - 3.8318 μg;
- Nickel, Ni - 15, 6075 mcg;
- Rubidium, Rb - 5, 8879 mcg;
- Strontium, Sr - 233, 6449 μg;
- Titanium, Ti - 93, 4579 μg;
- Fluorine, F - 5, 8879 mcg;
- Chromium, Cr - 0, 8411 μg;
- Zinc, Zn - 0.0523 mg.
Digestible carbohydrates per 100 grams:
- Starch and dextrins - 0.3294 g;
- Mono- and disaccharides (sugars) - 51, 3617 g.
Micro- and macroelements that make up apricot jam have a complex effect on the body. They stabilize the activity of the cardiovascular system, control the process of hematopoiesis, remove toxins, salts of heavy metals, increase resistance to viral and infectious agents.
Some sources claim that the product is able to support the health of people with malignant tumors due to the presence of beta-carotene.
Useful properties of apricot jam
Apricot jam has a wider list of medicinal properties than jam. This is due to the short-lived heat treatment process. Mineral components and vitamins are not digested.
The benefits of apricot jam for the body are as follows:
- The activity of the gastrointestinal tract is normalized … The components start detoxification, cleanse the body of toxins. At the same time, metabolism is accelerated, stool stabilizes, and calories begin to be burned faster.
- Strengthening the immune system … Resistance to various diseases increases, body temperature stabilizes. The chemical composition of the product helps with asthma, cough and bronchitis.
- Beneficial effects on eye health … Vitamins of group B sharpen vision and contribute to additional hydration of the retina.
- Improving the work of the cardiovascular system … Due to the presence of iron and copper, apricot jam helps people suffering from anemia, strengthens the walls of blood vessels. Active components knock out blood clots, stabilize blood pressure, enhance blood microcirculation, increase hemoglobin levels and prevent the onset of coronary heart disease.
- Increased mental alertness … The chemical composition of apricot jam controls the flow of oxygen to the brain, sharpens attentiveness, and improves memory processes. It also helps with psychoemotional disorders.
- Strengthens bones, nails and hair … Magnesium, calcium and phosphorus promote the growth of bone tissue, make it stronger, prevent the occurrence of arthritis, coxarthrosis, bursitis and osteochondrosis. Hair becomes thicker, silky, and the ends do not split.
- Stabilization of the kidneys and liver … The product has a diuretic effect, affects the osmoregulatory function, improves filtration and secretion.
- Improving the condition of the epidermis … Carotene contributes to the elasticity of the skin, makes it silky and moisturized.
Apricot jam is recommended for pregnant women and women during lactation. With mother's milk, the baby will receive a number of essential vitamins and minerals. Also, the product should be added to the diet of the elderly.
Contraindications and harm of apricot jam
Despite the large list of useful properties, you should not get carried away with apricot jam. The daily allowance is approximately 100 grams. Abuse can cause problems with excess weight and worsen the condition of the teeth.
Apricot jam can cause harm in the situations described below:
- Diabetes … After using the product, patients experience dry mouth, urination increases, body temperature rises, apathy, fatigue and irritability appear.
- Individual intolerance to the components … General malaise, headaches, nausea accompanied by vomiting, blurred eyes, shortness of breath appear.
- Stomach upset … There are problems with stool, heartburn, feeling of heaviness, lack of appetite. Gas formation also increases, and the discharge takes on a fetid odor.
- Allergic reaction … The skin becomes covered with red spots, the nose becomes blocked, the heart rate increases, lacrimation increases and breathing becomes difficult. There is a possibility of anaphylactic shock.
- Metabolic disease … A person rapidly begins to gain weight, even if he ate a little apricot jam. The skin becomes covered with acne, nails and hair lose their strength, become brittle.
To make sure that apricot jam is not contraindicated for you, you should be examined by an allergist and gastroenterologist.
Apricot Jam Recipes
Apricot jam for the winter is closed quite often, because it contains a lot of nutrients that the body lacks in the cold season. It is prepared by cooking. Fruits (you can not grind, but only remove the seeds) are poured into a basin, poured with thick sugar syrup (or honey), citric acid and placed on a small fire for about half an hour. The contents must be stirred regularly so that it is evenly heated and does not burn. The product turns into a thick mass, while the structure of the apricots is preserved. This is the difference between jam, which is grinded to achieve uniformity.
Apricot jam can be used as a standalone product. It goes well with herbal tea, milk and hot chocolate. It is also added to the composition of pies, cakes, yoghurts, pastries, rolls, ice cream, frozen convenience foods and salads, spread on bread or toast. It gives delicate fruity notes and delicate aroma to dishes. One of the most popular dishes that include apricot jam is the Austrian Sachertorte.
Apricot jam goes well with hazelnuts, almonds, rosemary, orange, honey, plum, cardamom, black pepper, white wine, peach and caramel. Combine these ingredients in a dish and you will be amazed by the rich aroma.
Below you will find recipes for delicious dishes with apricot jam, which are easy to prepare and delicious:
- Cupcakes … Beat a chicken egg, 100 grams of sugar, 50 grams of milk and 45 grams of olive oil with a whisk.70 grams of wheat flour is combined with 0.5 teaspoon baking powder and added to the ingredients. Stir until smooth. Silicone molds for muffins are poured with dough and placed in an oven for half an hour at a temperature of 170-180 degrees. The finished dessert is greased with apricot jam and served.
- Pie with apricot jam and meringue … Combine 190 grams of wheat flour with a teaspoon of baking powder and sift into a bowl. Then add 100 grams of softened butter and thoroughly crush into crumbs. Beat 2 egg yolks with 3 tablespoons of sugar and combine with the rest of the ingredients. Knead the elastic dough and divide it into 2 parts. Add 2 tablespoons of cocoa powder to the first. Pieces of dough are wrapped in plastic wrap and placed in a refrigerator for an hour. Then the two types of dough are passed through a coarse grater into different containers. Cover the baking dish with parchment paper. On top, without tamping, pour the usual dough. The next layer is apricot jam (about 12-15 tablespoons). Then spread the dough with cocoa. The oven is heated to 180 degrees. The cake should be baked for about 40 minutes. During this period, start making meringues. Beat 2 chicken proteins with a mixer with a pinch of salt, and then pour 4 tablespoons of sugar. Continue until a thick foam forms. The finished cake is covered with whipped egg whites and placed back in the oven for 12-15 minutes. During this time, the meringue cap will brown and harden.
- Filled bagels … 330 grams of premium wheat flour is sieved, combined with 125 grams of highly carbonated mineral water and 125 grams of vegetable oil. Knead a homogeneous elastic dough. Divide it into 6 identical parts, each of which is rolled into a thin cake (about 1.5 mm thick) and cut into 12 sectors. Apricot jam is distributed over the sectors. Each stuffed "petal" is rolled into a bagel, starting from a wide edge. If desired, it can be bent to resemble a croissant in shape. Dessert is baked at 180 degrees for about 15-20 minutes. A couple of minutes before the end, brush the top with egg yolk for a rich color. Sprinkle the finished bagels with powdered sugar or coconut.
- Baked BBQ Wings … One and a half kilograms of chicken wings are washed under running water, dried with paper towels and cut into 3 parts. In a separate container, combine the grated zest, lemon juice, a teaspoon of salt, 3 tablespoons of soy sauce and a teaspoon of a mixture of peppers. Pass 3 cloves of garlic through a press and add 4 tablespoons of apricot jam. The wings are rubbed with marinade and placed in a refrigerator for 4 hours. Then they are distributed on a baking sheet and placed in an oven, preheated to 200 degrees, for about half an hour. The dish goes best with fresh vegetables and French fries.
- "Sacher" … 200 grams of dark chocolate is melted in a water bath. Beat 150 grams of softened butter, 8 grams of vanillin and 125 grams of powdered sugar with a mixer. Gradually add 7 egg yolks and bring to a uniform state. Oil the baking dish. In a separate container, beat 7 egg whites, 125 grams of sugar and a pinch of salt until stable peaks appear. Preheat the oven to 180 degrees. Melted dark chocolate is poured into the yolk mass. Then add the rest of the ingredients and 150 grams of sifted wheat flour. Knead the dough, pour it into a mold and bake for about 50-60 minutes. The finished cake is cut in half and generously greased with apricot jam. Then the parts are folded. The dessert is covered with jam on all sides. For the glaze, you need to combine 170 ml of water and 250 grams of sugar. Heat in a saucepan for a couple of minutes. In the resulting caramel add 200 grams of chocolate, broken into pieces. Knead the ingredients and frost the cake. It is advisable not to store "Sacher" in the refrigerator, because then it will lose its appearance.
Unleash your own imagination and try to diversify the usual recipes with apricot jam.
Interesting facts about apricot jam
Before making apricot jam, you should select overripe and soft fruits. They will create a delicate structure, and the bouquet of aromas will appear more distinctly.
In ancient times, they knew about the healing properties of apricot jam and were even used externally for skin diseases (psoriasis, cuts and abrasions). However, this should not be done, since the product contains fruit acids, which only exacerbate inflammation and irritate the wounded epidermis.
If you see that the product has become moldy, do not rush to despair. Cut off this layer with a knife and boil the jam. But before you cook the apricot jam again, you need to choose an enamel dish and sterilize it. Then the taste of the dessert will not acquire a hint of bitterness.
One of the main advantages of the product is its thermal stability. It retains its taste and aroma characteristics at temperatures from -20 to +220 C, does not melt or leak.
How to make apricot jam - watch the video:
In our article, you learned how to make apricot jam and which dishes you can add it to. Do not forget about special contraindications and dangers of abuse.
