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Video: Instant Apricot Jam. Confiture. Step-by-step Recipe With Photo
Instant apricot jam - thick, bright, like a ray of the sun, very tasty and healthy. Suitable for cooking are ripe and overripe fruits without signs of spoilage (fermentation, mold). Jam, also known as confiture, is prepared in the same way as jam, with the difference that in jam usually berries and fruits remain intact, and in jam they are very boiled. Jam is always cooked in one go, it is convenient, you do not have to wait for the fruit to release juice under the influence of sugar or bring it to a boil several times to keep the berry intact.
To shorten the cooking time and get a high-quality product, we pre-grind the fruit, and then boil the fruit puree with sugar. The result is a very thick apricot jam that can then be used to layer and coat the cake, or serve for breakfast with toasted toast and butter.
- Cooking time: 35 minutes
- Quantity: 900 g
Instant Apricot Jam Ingredients
- 650 g of ripe apricots;
- 500 g of sugar.
Method of making apricot jam
Soak apricots in cold water, then wash thoroughly. Cut the fruit in half, remove the seeds.
Next, put the peeled fruits in a blender and mash them with a few pulses.
We weigh the apricot puree to determine exactly how much sugar is needed to make the jam. For thick jam, you need to take as much sugar as the mashed potatoes for making apricot jam weigh. I got about half a kilogram.
Pour granulated sugar into a bowl, mix. If the fruit is sweet and you want to make a dessert with less calories for your diet menu, then feel free to halve your sugar intake. Instant apricot jam will be thinner, but still delicious.
Leave the fruit puree for 10 minutes to dissolve the sugar grains.
We shift the mashed potatoes into a saucepan or stewpan with a thick bottom, put on the stove. Heat gradually over medium heat until boiling.
Boil for 15-20 minutes. At first, the mass will foam vigorously, then gradually the foam will settle, the jam will begin to boil evenly. At this stage, remove the light foam with a spoon so that it does not get into the finished dish.
Wash the cans in warm water with soda, rinse with boiling water. We put the cans in the oven on the wire rack, heat up to 120 degrees Celsius.
Put boiling apricot jam into hot jars. If you immediately close the hot jam with a lid, then it will sweat, condensation will appear, and, as a result, mold during storage. To prevent this from happening, I cover the jars of hot jam with a clean cloth and seal them only when they are completely cool.
Close the finished apricot jam tightly; you can and should store it at room temperature. Jam does not like the cold, if you did everything right and kept clean during cooking and packaging, then the blanks will stay in the kitchen cabinet until spring, unless of course the sweet tooth of the household will eat the jam.