The best recipe for making apricot jam with lemon step by step
Apricots are fruits, when consumed, only sweetness is felt. The taste is very sweet at times. Lemon is added to add sourness to apricots. There are recipes for making apricot jam with the addition of pulp or lemon juice.
Features of making apricot jam with lemon for the winter
When using an additional component such as lemon, the jam is cooked without seeds. During cooking, the fruit is cut into slices. Lovers of a homogeneous consistency are offered a delicacy in the form of puree.
There are no secrets in making jam. The components are boiled with sugar until browning, the mass is laid out in glass jars, which are rolled up with lids.
Instead of lemon, lime is also taken, which will not spoil the taste of the dessert.
Ingredients for the recipe
The delicacy turns out to be so tasty that at first glance it seems that it contains a large number of components. The recipe uses three ingredients - apricot, lemon and sugar. According to the classic recipe, nothing else is added.
If desired, the hostess can change the preparation by adding fruits, berries and spices. These nuances depend on a person's taste preferences.
How to prepare raw materials?
Prepared fruits are primarily cleaned of small debris:
- leaves;
- branches;
- insects;
- dirt particles.
After that, the apricots are washed with water, preferably running water. The next step in preparation is to remove the seeds from the fruit. Each apricot is divided into two halves, after which the stone is removed. Inside, as well as outside, there should be no pests. They spoil the taste of the food.
The lemon is not just washed in water, but at the end it is doused with boiling water. It is cut into two halves. The bones are removed from the pulp.
Then they move on to slicing the fruit. If the jam is made from pieces, everything is cut into slices or slices. Stop at this step.
If, as a result, you want to get a uniform consistency, during cooking, the apricots are crushed with a potato press. The lemon is crushed using a meat grinder. The mass is mixed for further preparation.
Preparation of containers
You need a container for cooking. It is advisable that this is a saucepan with a thick bottom. In such dishes, the mass will not burn, and the cooking will be uniform. For stirring, a stainless steel spoon with a long handle is taken. The last tool is replaced with a wooden stick.
Glass jars are chosen to store the sweet mass.If the jam is consumed within 7-12 days, nylon caps are used. For long-term winter savings, cans and tin lids are sterilized over hot steam. The lids are boiled in boiling water.
Jam making process
The recipe is divided into stages:
- After the fruits are prepared, sprinkle with sugar. A layer of apricots and lemons alternates with white crystals.
- As soon as the mass has released enough juice, the pan is put on fire.
- After boiling, the jam is cooked for 30-40 minutes.
- The next day the procedure is repeated.
The jam is being prepared for several days. If the mass has darkened, it's time to pour into cans and roll up lids
How and how much is stored?
The standard shelf life of jam under tin lids in a basement, pantry or cellar is 1 to 3 years. The shelf life is increased due to the content of citric acid in the composition. If the mass smells bad when you open the can, the jam is spoiled and it's time to throw it away.
