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Apricot jam without pits for winter
One of the bright and beautiful canned goods with sugar is apricot jam without pits. The winter recipe is not complicated at all, but it has a secret.
The thing is that with long cooking, apricots darken and turn a dirty orange color. To prevent this from happening, you need to minimize the time of thermal processing and, as a precaution, add citric acid. But that's not all. The main problem is to achieve a thick consistency without spending time on prolonged cooking. For this, sugar is added not all at once, but in 4 stages. The jam is boiled for 5 minutes after each portion.
Time for preparation: 30 minutes.
Ingredients
Show ingredients
- apricots (weight indicated without pits) - 1.1 kg;
- white sugar - 1.1 kg;
- citric acid - a third of a teaspoon;
- drinking water - 40 ml.
Preparation
- Prepare the necessary ingredients for making apricot jam without pits for winter. Only ripe apricots are needed, overripe ones are not suitable, although slightly bruised or slightly damaged are okay.
- Pat the washed fruits dry with a towel.
- Remove the pits by breaking or cutting the fruits.
- Cut the halves of large specimens into several pieces; small ones - in half.
- It is better to take a stainless steel pot for cooking (in an enameled pot, apricots will definitely burn). As a precaution, pour a little water (40 ml) and add the prepared chopped fruits.
- Add citric acid, a specific portion of sugar, namely - one fourth of the total weight - this is 275 g. Mix.
- Place the pot over the heat. The apricots will immediately release a lot of juice. As soon as it starts to boil, reduce the heat. Cook the jam for 5 minutes, staying close and stirring periodically.
- If foam forms, remove it with a spoon. When 5 minutes have passed, add the next quarter of sugar, i.e. - 275 g. Boil the apricots for another 5 minutes.
- Over time, they noticeably change their shape, and the syrup becomes more saturated. And although the jam is still not thick, it has changed significantly. To make it homogeneous, blend the mixture with an immersion blender. Repeat the procedure with the sugar 2 more times. Boil the mixture a little longer the last time - for 7-10 minutes.
- Test for readiness. Drop some jam onto a saucer and run the back of a spoon through it. If the edges of the stripe do not meet, the apricots are sufficiently cooked down.
- Pour the jam into sterilized jars of any kind to the very top.
- Twist the lids on and, without turning them upside down, cover with a towel and leave to cool.
When the jars are completely cool, they can be stored. Such sealing is fine even at room temperature. The thickness of the jam will change after cooling - it will become denser.
This way, without additional thickeners and several hours of boiling, you can make thick apricot jam without pits. The winter recipe will be useful for layer cakes, in pies, or simply as a spread on bread.
Try it, it's very delicious!
