Apricot jam – recipe

Confiture is a sweet dessert with a jelly-like consistency. It is prepared by processing fruit or berry pulp. The consistency of the dessert contains small pieces of fruit. Apricot confiture has a great taste and bright orange color.

Cooking principles

The confiture preparation scheme remains unchanged when using any kind of fruit. First, the fruits must be washed well and rid of the seeds.

It is recommended to eliminate the skin, which has a high density, which affects the taste of the dessert. To do this, the fruit is dipped for 20 seconds in boiling water, then in a cold liquid.

The fruits are cut into pieces, covered with sugar and subjected to heat treatment. To give the dessert the desired consistency, add pectin or gelatin.

The finished product is laid out in jars and sealed with lids. To extend the shelf life of blanks, containers are sterilized with steam or in a water bath. Covers are subjected to a similar treatment.

Apricot Confiture Recipes

Pectin, gelfix or gelatin are used as a thickener for confiture. A thick mass is also obtained during long-term cooking of apricots. Lavender, orange or almonds are added to the puree to improve the taste.

With pectin

Pectin is a confectionery additive that gives products a jelly-like consistency. The substance is extracted from berry, fruit and vegetable crops. Pectin is commercially available in liquid or powder form.

Due to its natural origin, the substance does not harm humans. With its help, the metabolism is accelerated and the body is cleansed.

The recipe for apricot confiture with pectin includes a number of steps:

1. Apricots are washed, pitted and peeled. For homemade preparations, 1 kg of apricot pulp is required.
2. The fruits are cut with a knife into small pieces.
3. 0,5 kg of sugar and pectin are added to apricots. More precise information on the amount of added pectin is given on the packaging.
4. Apricots are put on fire and constantly stirred. Add 2 tbsp to the thick mixture. l. water.
5. When the puree boils, the fire is muffled and continue to cook it for another 5 minutes.
6. The hot mixture is transferred to jars and closed with lids.

With lavender and lemon

The dessert acquires an unusual taste after adding lavender. Adding lemon juice will help make it less cloying.

The process of preparing such a confiture consists of a number of stages:

1. Apricots in the amount of 1 kg are divided into parts, the bones are removed.
2. Juice is squeezed out of a lemon, the peel is rubbed on a grater.
3. Apricots are sprinkled with sugar. Its quantity is from 0,5 to 1 kg. Add 2 tsp to the mass. lemon zest and all the squeezed juice.
4. The container with the mass is placed on the stove and boiled for 20 minutes.
5. The stove is turned off, and the mixture is processed with a blender. If desired, a uniform consistency is obtained or small pieces of fruit are left.
6. The mixture is boiled until tender, then pour 1 tsp. dry lavender.
7. Confiture is mixed and distributed among storage containers.

Simple confiture

The easiest way to get marmalade is to use ripe apricots. The necessary consistency is obtained due to the high sugar content and pieces of fruit. The dessert is very thick and sweet.

How to make a simple apricot dessert:

1. First, a syrup is prepared, consisting of 300 ml of water and 2 kg of granulated sugar. The components are mixed and put on fire. The syrup is removed from the stove before boiling.
2. Apricots (1,5 kg) are thoroughly washed, divided in half, pitted and peeled.
3. Fruits are dipped in the cooled syrup.
4. A container with apricot and syrup is put on a slow fire. As it boils, a film will form on the surface, which must be removed with a spoon. The mass is constantly stirred.
5. When the contents of the container boil, turn off the stove. The mass is kept in a cool place for 12 hours.
6. The puree is then reheated until boiling begins and left to cool.
7. Heating is repeated a third time. Readiness is monitored by the consistency of confiture, which should be a single mass.
8. Ready confiture is laid out in jars for storage.

with gelatin

With the help of gelatin, it is easy to get a jelly-like dessert without a long heat treatment. In such a product useful substances are preserved.

Recipe for apricot confiture with gelatin:

1. Apricots (1 kg) are washed, pitted and peeled.
2. The fruits are covered with 4 cups of sugar and left for 3 hours. During this time, juice will stand out from the pulp.
3. The pan is transferred to the stove, the mass is brought to a boil over low heat. Then, on low heat, continue to cook it for half an hour.
4. The container is removed from the fire and left overnight at room conditions.
5. In the morning, the container is re-put on the stove, they wait for the boil and cook the mass over low heat for 20 minutes.
6. The mass is removed from the stove and wait for it to cool completely.
7. Gelatin (3 tablespoons) is diluted in 100 ml of cold water and left for 30 minutes.
8. Apricot puree is put back on the fire. When boiling begins, the fire is muffled and the mass is continued to cook for 15 minutes.
9. Gelatin is added to the hot confiture, mixed and kept on low heat for no more than 3 minutes.
10. The product is laid out in banks for storage.

with orange

Delicious confiture is obtained by adding orange to the apricot mass. From spices, you can use dry or fresh mint.

Recipe for confiture with apricots and orange:

1. Apricots (1 kg) are washed and blanched. The skin and bones are removed.
2. Pulp fall asleep 0,5 kg of sugar.
3. Juice is squeezed out of an orange, the peel is rubbed on a grater. Juice and 2 tbsp. l. zest is added to apricots.
4. The mass is placed on the stove and boiled for 25 minutes.
5. The container is removed from the stove and cooled. To obtain a homogeneous mass, apricots are processed in a blender.
6. The pan is put back on the fire and the mixture is boiled until fully cooked.
7. The hot mixture is laid out in glass containers.

With almonds and liqueur

An unusual dessert is obtained using liquor and almond leaves. Additionally, for confiture, you will need lemon and orange juice. As a gelling agent, gelfix is ​​used, consisting of pectin, dextrose and citric acid. Gelfix consists of natural components and is completely harmless to humans.

Confiture preparation procedure:

1. Apricots (0,5 kg) are peeled and pitted, the flesh is cut into small pieces.
2. A package of gelfix is ​​mixed with sugar, then added to the apricot pulp.
3. To apricots add 1 glass of orange juice and 2 tbsp. l. pomace from fresh lemons.
4. The mass is put on fire until it starts to boil.
5. Add 3 tbsp. l. almond petals, mix the mass and cook for 5 minutes.
6. The tile is turned off, and 3 tbsp are added to the container. l. liquor. The puree is well mixed.
7. Dessert is served at the table or distributed in jars for the winter.

Apricot confiture in a slow cooker

If you have a multicooker, you can simplify the process of preparing confiture. It is enough to prepare the fruit and other ingredients and turn on the required mode.

Recipe for apricot confiture in a slow cooker:

1. Ripe apricots (0,8 kg) should be washed and cut into halves. The bones are removed.
2. Fruits are placed in a multicooker container and topped up with 100 ml of water.
3. The device is turned on for 15 minutes in the “Baking” mode.
4. The slow cooker is turned off, and the pulp is crushed with a blender.
5. The resulting puree is again placed in a slow cooker, juice from ½ lemon and 0,5 kg of sugar are added.
6. For 45 minutes, the device is left to work in the “Extinguishing” mode.
7. 20 minutes before readiness, open the multicooker lid.
8. Ready confiture is laid out in jars for storage.

Cooking Tips and Tricks

The following tips will help you prepare delicious apricot jam:

• blanching ripe apricots with a thin skin without hairs is optional;
• fruit pulp is cut by hand or household appliances are used for this;
• from overripe fruits, a homogeneous mass is obtained without additional processing;
• the smaller the pieces of apricots, the faster the dessert will be prepared;
• when using gelatin and other gelling components, their dosage is determined according to the instructions on the package;
• the readiness of the dessert is determined by a drop that does not spread over the surface of the plate.

Apricot confiture is a great way to process apricots into a delicious dessert. The dense consistency of the dessert is ensured by long-term cooking of apricots or the use of thickeners. Dessert is served with tea or used as a filling for pies.