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Royal apricot jam, step by step recipe with photos

If the apricots are not very tasty bones, you can replace them, for example, a quarter of walnuts or almonds.

Jam is considered a traditional Russian delicacy. This is a great way to preserve berries and fruits, the season.

A jar of apricot jam ordinary evening tea can turn into a real one.

Hello. Many people write that it turns out liquid, I want to make one amendment.

It is important not to dissolve the sugar and bring to the boil, namely to prepare the syrup.

Sugar syrup is ready then when a drop of it does not spread on paper, and then it is necessary to pour, this is the first time, and the subsequent ones are enough to boil.

If Someone thinks that he is caramelized, then do not worry about the apricot juice and the acid will not allow this to be done and the syrup will be thick enough.

The recipe is wonderful, I make according to this recipe to my daughter, everything in moderation and very tasty.

"Apricots bust, wash, gently remove the bones".

Apparently, with a bone, once it needs to be removed.

Peaches can be made, but not with their native bone, but with apricot or almond kernel.

I have a question . Apricot 1 kg is weight with or without bone?

Thanks for the answer.

cook without water! as stated in one of the comments. I will add — any jam turns out better and more useful if to cook in the small portions. For better gelling, you can add citric acid at the tip of the knife at the last brew. it, by the way, will remove from fast sugaring

cook without water! as stated in one of the comments. I will add — any jam turns out better and more useful if to cook in the small portions. For better gelling, you can add citric acid at the tip of the knife at the last brew. it, by the way, will remove from fast sugaring

it is better to do without water, to do this, pour apricot slices with sugar and wait for 2-3 hours until they give juice, and then boil it and repeat 2-3 times in the recipe, it will be harder to make it 3 times as the syrup thickens

Today cooked this jam.

Very tasty, but slightly watery.

As I understood, here it means to remove the skin from the seed, and not from the apricot. Apricots rip off nothing. :))

Yes, you understood everything correctly, apricots are only poured with boiling syrup and cool in it.

for the most gifted. boil the syrup separately from the apricot and then pour the apricots, they should cool down, and then again pour out this syrup and boil it separately ?? with apricots do not need to boil ??

Tip: put apricot halves for 5-10 minutes in 3 liters of water with 1 tablespoon of soda, when cooking the halves, do not boil over much, and in order to clean the seed kernels hold them in boiling water for 1-2 minutes, the skin can be easily removed.

The skin was not torn off.

The jam turned out quite liquid, but very tasty.

Thanks for the recipe.

And the skin just need to be removed?

Rip off all apricots?

It turns out especially amazing if at the end to add a good vodka where 2-3 tbsp. l taste. But then when you open the can — the flavor is much richer)

Guest 07/19/2011 16:18:48, I tried to do as you advised — without water and 1: 1 — it turned out great!

Thank you very much!

I do not add water. I just separate the apricots from the bones (leave the nucleoli) and fill them with sugar and leave them until the apricots themselves produce juice.

Then scald stir with a wooden spoon and leave to cool completely, then cook until thick over low heat.

The ratio of 1: 1 kg.

It turns out amber jam.

Sugar is not small, but 200 ml of water. a kilo of sugar turned out to be a bit too much — a thin syrup is obtained, even though it has already been boiled and poured 10 times. It seems to me that you need 150-100 ml of water.

Peel from my dense apricots did not want to be removed, maybe I’m not aware of the well-known method of removing the skin? I cook as it is: (I do not regret the time, I hope the jam will turn out extraordinary;)

no, sugar is not small, apricots are so sweet

And you can also split the bone and put the nucleolus back into the apricot along with the sugar or the walnut nucleolus put into the apricot along with the sugar, apricot neatly in a jar and do with it what you want.

Super theory, I hope that in practice it will turn out even better!

Isn’t there enough sugar?

Jam turns extraordinary !! 🙂 Take your time and effort!

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