A recipe for making apricot jam for the winter with seeds and with the addition of orange skins.
Apricot jam is probably one of the most delicious delicacies in winter, you can simply add tea, put on bread or bake something with the addition of this jam. But to make it even more fragrant, I suggest you add some tangerine skins there. By the way, read our article about the beneficial properties of apricots and harm. The only drawback of this jam is that there is absolutely no benefit from it, since during cooking all the useful components in the fruits die and we eat only aromatic sugar. You can, of course, not cook, but just grind apricots with sugar in a blender and close them in jars, but this will not be the same, because you want the apricots to be whole … From my portion, the output is 1.5 liters of jam.
- Caloric content per 100 g - 236 kcal.
- Servings - 1.5 L
- Cooking time - 2 hours
Ingredients:
- Apricots - 1 kg
- Sugar - 900 g
- Orange skin - 1 pc.
- Water - 200 g
Cooking Apricot Pitted Jam:
1. Apricots for jam should be small and hard, slightly greenish, very ripe will not go, they will turn into porridge. Select whole, not damaged and wash well.
2. Divide in two and remove the seeds in a separate bowl. It is seedless that you should get 1 kilogram of apricots.
3. Break the bones and take out the kernels of the nuts, it is better to try to get them whole.
4. Wash one mandarin peel and cut into thin strips.
5. In a saucepan or cauldron with 200 grams of water, mix 900 g of sugar and melt until a syrup is obtained.
6. Bring the syrup to a boil and add the apricots with kernels and tangerine skins. Bring everything to a boil again, stir, remove the foam with a wooden spoon, remove from heat and let stand for 8-10 hours.
7. Then also bring the apricot jam to a boil and remove from heat for 5-6 hours.
8. For the third time, bring to a boil again and let cool for 1 hour. Next, we sterilize the jars with lids and close our apricots.
Tips & Tricks
If you make a portion of more than 1 kilogram of fruit, then it is no longer worth taking water, 200 g will also be enough. The excess liquid can always be used instead of sugar in tea.
If there is no desire to put seeds and / or skins of citrus fruits, then the proportions do not change, we add everything the same way (for 1 kg of apricots - 900 g of sugar). By the way, sugar can be put 800 g per 1 kg of fruit, so the jam will be thicker and less sweet.
The jam turns out to be a little liquid, this is normal. If you want it to be thicker, then you should do it without water, add sugar to the apricot halves and let it stand for 2-3 hours, as the fruits let the juice start, you can put it on the fire for cooking. Also, for greater density, bring to a boil and cook for 5-7 minutes. So the apricot jam will boil down more and will be thick.
Sweet and fragrant winter to you, and not to get sick!
