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Apricot Jam with Pieces
There are many recipes for apricot jam with pieces, each good in its own way. There is a recipe using ripe fruits that break down during cooking, forming a thick puree, or a recipe for jam in which whole fruits remain, but it is cooked for a long time in several stages. According to this recipe, the jam turns a light amber color with pieces of apricots in it. Due to the reduced cooking time, the jam is light and fragrant, but in terms of consistency, apricot jam with pieces turns out to be not thick. We keep the preparation in a cool place.
Preparation Time: 20 minutes + 17 hours for infusion..
Ingredients
Show ingredients
- apricots - 1.2 kg;
- sugar - 700 g.
Preparation
- For making apricot jam with pieces, we take fruits that have filled out but are still somewhat unripe. These fruits are already aromatic but not soft yet. We pay special attention to preparation for winter preservation, thoroughly washing the fruit. If necessary, soak them for half an hour in water with added baking soda.
- Remove the pits. For this, cut the fruits in half along the groove. Now measure the required amount of sugar according to the recipe. Place a layer of apricot pieces in a bowl.
- Sprinkle a handful of sugar over the layer of pieces in the bowl.
- Take the next batch of fruits and layer them in the bowl. Again, sprinkle with a layer of handfuls of sugar. Thus (layer by layer), fill the bowl to the top with pieces and sugar. Flatten the top layer of sugar, and cover the bowl with a lid. Send the container with the preparation to the refrigerator overnight.
- The next morning, take the preparation out of the refrigerator.
- Carefully transfer the mass to a cooking pot and place it on the stove. Turn on the smallest flame. The sugar melts and disperses in the mass with slow heating. Very carefully, so as not to damage the pieces, lift and stir the sugar from the bottom of the pot with a wooden spatula. Bring the mass to a boil, skimming off the foam. The jam boils for a couple of minutes, and then we remove it from the stove.
- When the jam cools slightly, place it back on the stove. The flame should again be very small. After boiling, cook the jam for 10 minutes, skimming off the foam. There is little foam, but we remove it. To prevent the pieces from breaking down, we boil the jam over low heat. Very carefully, with a wooden spatula, trying not to touch the fruits, we stir the syrup at the bottom of the cooking container.
- Fill sterilized jars with hot jam, sealing them tightly with boiled lids. Then cool the jars upside down.
- The jam made according to this recipe turns out to be liquid. To thicken the syrup, we add a small amount of pectin during cooking (according to the recommendation on the packet).
I serve aromatic apricot jam with pieces with tea. Enjoy your meal.
