Amber apricot jam slices
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Homemade amber apricot jam is a delicacy that will decorate any tea party.
Fragrant, amber jam made from apricot slices is a homemade preparation that will allow you to preserve all the beauty and delicate taste of apricot fruits for the winter. Sunny apricot slices, wrapped in viscous and aromatic syrup, taste delicious and look very impressive, but require a delicate approach to preparation and selection of fruits for harvesting.
In order for the apricot slices to maintain their integrity during the cooking process, choose only firm, ripe or slightly unripe apricots for making jam, the pulp of which is easily separated from the pit. To make sure that the variety of apricot is suitable, try splitting one of the fruits in half with your hands. If the apricot easily (or with a little effort) splits into two solid halves, you have found your ideal option. All it takes is a small task - simmer the apricots in hot sugar syrup in several batches and roll them up. Shall we get started?
So, to make amber jam from apricots in slices for the winter, prepare the ingredients according to the list.
Ингредиенты
Apricot (peeled) – 1 kg
Sugar – 800 g
Water – 150 ml
Lemon (juice) – 0.5 pcs. (30-40 ml)
Рецепт
1. Thoroughly wash the canning jars with baking soda and sterilize them in any convenient way (microwave, oven or steam). Fill the canning lids with cold water, bring to a boil and boil for 3 minutes.
2. Wash, dry and sort the apricots. To make jam, select only firm fruits, without damage or overripe (soft to the touch) areas of the pulp.
3. Cut the fruit in half, removing the pit, and carefully place in layers in a large saucepan.
4. In a separate container, combine sugar and 150 ml of cold water. Over low heat, stirring, bring the mixture to a boil.
5. When the syrup boils, add lemon juice and, stirring occasionally, cook the mixture over low heat for another 12 minutes.
6. Pour boiling syrup over the prepared apricots. Cover the container with a lid and leave the apricots in the syrup for 10 minutes.
7. Strain the apricots, separating the syrup. You can carefully remove the apricots from the syrup (if they are dense enough and do not lose their shape during this procedure) or drain the syrup from the pan. At this stage, the syrup will be quite thick, some of the undissolved sugar will settle to the bottom, so in the second case, be patient - the syrup may drain for several minutes. Bring the syrup to a boil, reduce the heat so that the syrup simmers constantly, and simmer for 10 minutes.
8. Pour hot syrup over the apricot slices again and leave covered for 20 minutes.
9. Then drain the syrup and simmer for another 10 minutes over low heat.
10. For the third time, pour boiling syrup over the apricots and let it brew under the lid for 10 minutes. If the apricots are slightly unripe, the procedure can be repeated a fourth time.
11. Then carefully remove the apricot slices from the syrup and distribute into the prepared jars.
12. Cover the jars with sterile lids.
13. Bring the remaining syrup to a boil, skimming off any foam that forms, and simmer over low heat for another 10 minutes.
14. Pour hot syrup into jars.
15. Close the jam jars with sterile lids, roll them up, turn them over, cover with a warm blanket and leave until completely cooled.
16. Amber jam from apricots in slices is ready for the winter. You can store the jam at room temperature, away from sources of heat and sunlight.