Recipe for making apricot jam with pectin for the winter
The fruits of the tree, which does not tolerate frost, but withstands drought, are rich in organic acids, flavonoids, saccharides. There is a small amount of pectin in apricots, but when the fruits ripen, the concentration of this substance decreases. To get a thick confiture, the mixture of fruits needs to be cooked for a long time. You can avoid long heat treatment if you add pectin to the apricot jam, and the recipe is easy to find. The thickener is sold in stores, made from fruits, usually apples.
Features of the preparation of apricot jam with pectin for the winter
To please the household with a fragrant dessert made from ruddy fruits, a gelling agent is used. The fruits are freed from seeds, since they contain poisonous acid. Jam is boiled over low heat, constantly removing the foam.
Ingredient List
In addition to apricots, you will need sugar and a thickener to make a treat. Some housewives add cinnamon, cloves or ginger powder to the fruit mass.
Food preparation
Ripe apricots are washed under the tap, the seeds are removed. The fruits are chopped into slices without removing the peel, or grind in a blender.
How to prepare containers
Jam is poured into small glass jars. The dishes are checked for integrity, washed from dust and dirt using mustard or soda. Then the container is sterilized:
- over steam;
- in the microwave;
- in a container with boiling water;
- in the oven.
Half-liter dishes are disinfected for 10 minutes. After disinfection, the jars are dried.
How to make apricot jam with pectin
The thickener obtained from apples, lemon peel, pumpkin pulp is odorless, does not interrupt the aroma of fruits, does not change their color. To prepare for long-term storage of apricot jam, take:
- 1 kg of fruit;
- 4 tbsp. Sahara;
- 10 g of pectin.
Rinse the fruit under the tap, place the pitted pulp in a blender and chop. Put the puree in a bowl, add sugar and put on the stove. Foam must be removed during cooking. When the mass becomes homogeneous, the crystals dissolve, it is cooled, pectin is added, and boiled for 5 or 6 minutes.
Jam from apricots is prepared in another way:
- One and a half kilograms of fruits, you can take broken and overripe ones, divide into parts, remove the bones.
- The fruits are transferred to a bowl, into which a glass of boiling water is poured. Cover the container and leave for a quarter of an hour.
- Rub the apricots through a sieve, remove the skin.
- The mass is combined with sugar in the same proportion.
- Mashed potatoes are added by adding 200 ml of water for 20 minutes, stirring constantly with a wooden spoon.
A bright and aromatic dessert prepared in this way turns out thick even without gelatin. When hot, the delicacy is sent to a sterile dish, sealed with a steamed lid.
How to store jam properly
Apricot jam, prepared strictly according to the recipe, can stand for a long time, not lose its taste and aroma, if you keep the jars in the refrigerator or basement, where there are no sudden temperature jumps, and the sun's rays do not get in.
Jam in sterile containers does not deteriorate for 2 or 3 years, it is advised to consume a dessert made of apricots with seeds in 12 months.
If the jam is candied, it is not thrown away, but digested. Wine is made from fermented jam.
Desserts cooked without heat treatment, berries or fruits, simply grated with sugar, are kept only in the refrigerator for no more than six months.
