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Video: Apricot Jam With Lemon. Step-by-step Recipe With Photo
At the beginning of summer, apricots appear, in my opinion, the most delicious first summer fruits, from which it is best to make apricot jam with lemon. This healthy dessert will serve well for home confectioners in the future. It is with this apricot jam that biscuit cakes are covered before applying butter cream or chocolate icing. A thin layer of fruit puree fixes the biscuit crumbs, they do not fit into the icing, so the cake looks very professional! Jam from apricots with lemon is used to make the Sachertorte. Biscuit roll with aromatic and thick apricot jam is also incredibly tasty!
- Cooking time: 50 minutes
- Quantity: 2 cans with a capacity of 500 ml
Ingredients for making apricot jam with lemon:
- 1.5 kg of apricots;
- 1 kg of granulated sugar;
- 1 lemon;
- 50 ml of filtered water;
- 2-3 star anise stars;
- cinnamon stick.
Method of making apricot jam with lemon
Put ripe fruits in a bowl of cold water for a few minutes, then rinse thoroughly with running water, transfer to a colander.
We cut the fruit into two parts, take out the seeds. If the apricots are small, then you don't have to bother and leave the seeds, since we will wipe the finished fruit puree through a sieve.
We measure out granulated sugar. Squeeze out the juice from a whole lemon, add water. Strain the lemon juice through a sieve so that no bones get into the pan.
Add star anise stars and a cinnamon stick to the syrup, heat over low heat until the granulated sugar is completely dissolved.
Put the sliced apricots in hot syrup, put on fire, bring to a boil, remove the foam.
Cook for 20 minutes over low heat, stirring so as not to burn. You can handle the fruits freely, there is no need to keep them whole in this case.
When the fruits become almost transparent, remove the pan from the stove, rub the mass through a sieve. Return the cinnamon stick and star anise to the pan.
Bring the mass to a boil again, cook for about 10 minutes over moderate heat.
Wash cans in a solution of baking soda, rinse with boiling water, dry in the oven. We pack hot jam in warm jars, cover with loosely boiled lids. At first, the fruit mass will seem liquid to you, however, as it cools, it will thicken.
When the jars of jam are completely cool, we seal them tightly, put them in a dark place. The jam can be stored in a regular kitchen cabinet or pantry.
Try to close the jars with parchment or plain baking paper instead of regular lids. During storage, moisture will gradually evaporate, and the mass will become similar to marmalade.
There is an opinion that fruits of any quality are suitable for jams, even slightly spoiled - there is some truth in this. Jam was invented by the British, it was first made from slightly spoiled citrus fruits, in my opinion, tangerines. If there is a lot of sugar in the jam, and it is cooked at a high temperature, in other words, it boils strongly, then almost all pathogenic microorganisms will die during cooking. I do not advocate making jam from spoiled fruits, but this way you can save a little on the price.
Apricot jam with lemon is ready. Bon Appetit!