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Peach jam

Peach jam

Wash the apricots, remove the seeds and cut into small cubes.

In a large saucepan, boil water and sugar. When the syrup starts to boil, add the fruit. Take the foam when needed, stirring constantly, so that it does not stick.

When the syrup is bound (it was ready for me in about 36 minutes), remove from the heat and leave to cool.

Pour the jam into jars, put the lids on and label.


Servings: 3 large jars of 700g.


Good appetite!


If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2017/07/dulceata-de-caise-17-2.html


Apricot jam for the winter!

Baked and fragrant apricots are only good to put in jars for the winter days. Easy to prepare, apricot jam is the ideal way to preserve the special taste of these fruits.

INGREDIENT:

& # 8211 3 kg apricots (pitted)

METHOD OF PREPARATION:

1. Wash the apricots and break them in half, removing the seeds.

2. Transfer the sugar to a saucepan, pour water, put the syrup on the fire and simmer for 25 minutes.

3. Add the citric acid, stir, remove the pan from the heat, add the apricots, stir, cover the pan with a lid and leave the fruit for 30 minutes.

4. Remove the fruit from the syrup, boil it for 20 minutes, remove from the heat, transfer the apricots to the syrup again and leave for 30 minutes.

5. Repeat the procedure: remove the apricots, boil the syrup a third time for 20 minutes, remove the foam, add the apricots and the jam is ready.

6. Spread the hot jam in jars, remove the foam from the surface and close them tightly with screw caps. Turn the jars upside down.


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(5 points / total votes: 20)

Cori Cj 3 years ago - 6 July 2017 10:58

Re: Apricot jam

And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peach ones ... and I cleaned them of the skin / peel).

Ioana 3 years ago - July 6, 2017 11:10

Re: Apricot jam

I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.

Cori Cj 3 years ago - 6 July 2017 11:18

Re: Apricot jam

And if the time is shorter .. and the quantity is higher (it doesn't decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it's a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday

Ioana 3 years ago - 6 July 2017 12:17

Re: Apricot jam

I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.

Ioana 3 years ago - 6 July 2017 19:14

Re: Apricot jam

Cori, large jars are only 680 ml. I will also correct in the recipe.

Cori Cj 3 years ago - 7 July 2017 07:46

Re: Apricot jam

Anne 2 years ago - 24 July 2017 10:04

Re: Apricot jam

Hi,
Apricot jam is my favorite.
I will try your recipe.

I wish you a pleasant holiday!

Mihai a year ago - July 25, 2018 15:00

Re: Apricot jam

The sugar will not melt until we want to make caramel, otherwise it will just dissolve!

Camelia B. a year ago - 8 August 2018 11:30

Re: Apricot jam

The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.

Ioana a year ago - 8 August 2018 11:38

Re: Apricot jam

That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.

Todorov Dan a year ago - 13 June 2019 15:12

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:34

Re: Apricot jam

Todorov Dan a year ago - June 14, 2019 10:39

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:41

Re: Apricot jam

no problem flee your eyes.

Ioana 16 hours ago - 8 July 2020 17:19

Re: Apricot jam

Hello Ioana,
Can this recipe also be used for peaches?


- 1 kg of strawberries
- 1 kg of sugar
- & frac12 l apa
- 30 - 50 ml of lemon juice
- vanilla
- rom

Peel the strawberries and put them in water for 30 minutes, then rinse them in a strainer with a stream of water. In a saucepan, the sugar, water, lemon juice and 3 cm of a vanilla stick mix a little, on the fire, until the sugar melts. Boil the syrup until it binds and then add the strawberries. Set the pan aside for another 5 minutes, until the fruit leaves a little juice, then put it back on medium heat and leave it until the syrup binds again. When the jam is ready, the fruits float through the syrup and have a shiny appearance. Before taking the pan off the heat, add the sugar and a tablespoon of rum. Leave the jam to cool covered and then put it in jars.


Easy to prepare and very tasty, these jam recipes it should be in every man's house, because it is not known when you may have a craving for something good.


Apricot jam for the winter!

Baked and fragrant apricots are only good to put in jars for the winter days. Easy to prepare, apricot jam is the ideal way to preserve the special taste of these fruits.

INGREDIENT:

& # 8211 3 kg apricots (pitted)

METHOD OF PREPARATION:

1. Wash the apricots and break them in half, removing the seeds.

2. Transfer the sugar to a saucepan, pour water, put the syrup on the fire and simmer for 25 minutes.

3. Add the citric acid, stir, remove the pan from the heat, add the apricots, stir, cover the pan with a lid and leave the fruit for 30 minutes.

4. Remove the fruit from the syrup, boil it for 20 minutes, remove from the heat, transfer the apricots to the syrup again and leave for 30 minutes.

5. Repeat the procedure: remove the apricots, boil the syrup a third time for 20 minutes, remove the foam, add the apricots and the jam is ready.

6. Divide the hot jam into jars, remove the foam from the surface and close them tightly with screw caps. Turn the jars upside down.


Apricot jam for the winter!

You will repeat this recipe every year and you will never get tired of the sweetness with perfect taste. Choose medium ripe apricots, but not very soft. The taste and consistency of the final result depends on the fruit.

INGREDIENT:

-1.5-2.5 kg of sugar (the amount depends on how sweet the apricots are).

METHOD OF PREPARATION:

1.Wash and dry the apricots, then remove the seeds and divide them into 2 halves. Put them in a large saucepan or in a bowl that you can set on fire.

2. Add the sugar and leave the apricots overnight or at least for 8 hours, until they leave the juice.

3. Break the kernels, remove the hard skin and, if the core is tasty, you can add it to the jam for extra flavor.

4. Put the apricot pan on the fire and bring them to the boil, on low heat. Turn off the flame and let the apricots cool completely for about 8 hours. Do not mix the jam, you can just shake the pan slightly.

5. Boil the apricots 4 times. After the 3rd time, the fruits become soft. They soak the syrup and become transparent.

6.Sterilize the jars in the oven for 10-15 minutes at a temperature of 120 ° C. Put the clean wet jars on the tray and put the tray in the cold oven. Boil the lids for 5 minutes.

7. Bring the apricots to the boil for the 5th time, take them off the heat and pour the jam into jars. Use a cup or place the fruit halves with the spoon in the jars, then pour the syrup.

8. From this amount of ingredients you get 3 jars of 0.6l and 1 jar of 0.5l or 2.3l of jam.

9. Add 1-2 kernels of pips to each jar, screw them on, turn them upside down and let them cool. Keep the jam in a cool, dry place.

You can already taste the jam the next day. It is dense, suitable for sweet and with a pleasant taste of apricot and honey.


SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


- 1 kg of strawberries
- 1 kg of sugar
- & frac12 l apa
- 30 - 50 ml of lemon juice
- vanilla
- rom

Peel the strawberries and put them in water for 30 minutes, then rinse them in a strainer with a stream of water. In a saucepan, the sugar, water, lemon juice and 3 cm of a vanilla stick mix a little, on the fire, until the sugar melts. Boil the syrup until it binds and then add the strawberries. Set the pan aside for another 5 minutes, until the fruit leaves a little juice, then put it back on medium heat and leave it until the syrup binds again. When the jam is ready, the fruits float through the syrup and have a shiny appearance. Before taking the pan off the heat, add the sugar and a tablespoon of rum. Leave the jam to cool covered and then put it in jars.


Easy to prepare and very tasty, these jam recipes it should be in every man's house, because it is not known when you may have a craving for something good.


The fastest recipe

Here is a slightly simpler apricot jam recipe. For 1 kg of apricots, you need 200-400 grams of sugar, depending on how sweet you want it to be.

Before preparing the jam, leave the fruit with some of the sugar for at least a few hours. They will leave their juice and boil more easily.

Then add them to a pot and let them boil for about 30-40 minutes, since it boils. Likewise, the foam that accumulates on top must be collected.


SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


Cold Apricot Jam

Cold Apricot Jam

Browsing through a cookbook I found a recipe for jam that is prepared cold. Curious how the jam is prepared cold, without boiling, I tried it quickly. I can say that it is very good and has a color & # 8230 you wonder how beautiful it can be.

I will definitely adopt this recipe from now on and I will prepare Cold Apricot Jam every year. Browse the category with preserves where you will find other recipes with jams of apricots or other fruits and more!

Cold Apricot Jam Ingredients:

1 kg apricots
500 g sugar
1 lemon
10 g gelatin
1 teaspoon small grated salicyl

Cold Apricot Jam Preparation:

The apricots are washed and scalded. Hold for a few seconds in boiling water and then take out in cold water. Pull the skin off them, and remove the seeds. The sugar mixes with the salicyl. Squeeze the lemon.

In a bowl put the apricots, sugar and lemon juice, crush them a little by hand or with the vegetable crusher. Stir as often as possible until the filled sugar melts (this sugar melting operation did not take more than 20 minutes). Meanwhile, hydrate the gelatin in 50 ml of cold water.

When the sugar is completely melted in the apricot bowl, lightly heat the gelatin ((DO NOT BOIL GELATINE!)) And add it to the apricots. Mix until smooth and put the jam in sterilized jars. Close the jam jars with lids and put them in the pantry.

Spor canned. Enjoy your meal !