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Peach jam

Peach jam


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We wash the apricots and remove the seeds. Cut the apricot pieces into pieces and mix them with the sugar, cover and leave for up to 2 days in the refrigerator.

Put the pot on the right heat, stirring from time to time, removing the foam. At the end we add the lemon juice.

We test with the plate when it is cooked.

We put the hot jam in jars, close them and leave them upside down for about 5 minutes (I covered them and let them cool)


Apricot jam (without boiling fruit)!

1.Prepare 8-10 jars of 250 ml. Wash them, pour 50 ml of water into each of them and heat them for 10 minutes in the microwave to sterilize. Then pour water from them, turn them upside down on a towel and let them dry. Boil their lids in boiling water for 5 minutes, then let them dry a little.

2.Put the sugar and water in a saucepan with a thick bottom or in a pan. Stir. Boil the syrup for 12 minutes from the moment of boiling. As it will only boil, add the lemon salt in it (it prevents the syrup from sweetening).

3. Meanwhile, wash the apricots and peel them, dividing them in half. Put them in a saucepan.

4. Pour the syrup over the apricots and shake the pan a little, so that it spreads more evenly. Cover the pan with a lid and let the fruit simmer for 10 minutes (first scalding).

5. Then mix the fruit with a spoon, making light, pushing movements from the edge to the center of the pan. This will separate them a little from the syrup. Cover the pan with the lid and drain the syrup from it back into the bowl in which you boiled it (the more syrup you drain, the better).

6. Boil the syrup for 10 minutes from the moment of boiling (in the meantime, the fruit must be covered with a lid to keep it warm). It will become very frothy. Therefore, mix it periodically with a spoon so that it does not catch fire.

7. Pour the hot syrup over the apricots. Shake the pan a little so that it spreads evenly (after the first scalding the fruits begin to soften and no longer need to be mixed with the spoon, so as not to lose its shape) and cover it with the lid. Let the apricots simmer for 20-30 minutes, until they become warm.

8. This is what apricots look like after the second scald:

9. Drain the syrup from the pan with the apricots. Boil it for 10 minutes from the moment of boiling. Pour it over the apricots and let them simmer for 20-30 minutes under the lid. This is what apricots look like after the third scalding:

10. Drain the syrup again in a separate bowl. Boil it for another 10 minutes, then quickly remove the foam formed on its surface.

11. Meanwhile, transfer the apricots to the prepared jars: 12-15 pieces in each jar.

12. Using a clean polish, pour the hot syrup into jars (the fourth scald).

13. Cover them immediately with the prepared lids, closing them tightly.

14.Turn the jars of jam with the lids down. Wrap them in a warm blanket and let them cool completely (24-48 hours).

15.Transfer cans to storage.

If the fruits are well ripened, it is enough to scald them in syrup 3 times, ie you can preserve them after you pour the syrup over them for the second time (the third scald will already take place in jars).



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