Apricot jam "five minutes"
0
1156
Kitchen
Russian
Calorie content
443 kcal
Portions
5 l.
Cooking time
30 minutes.
Proteins *
1.8 gr.
Fats *
0.2 g
Carbohydrates*
109 gr.
The short cooking time of the jam ensures the safety of most of the vitamins. And in order to obtain the necessary density, we will use the "Confiture" gelling mixture - the apricot mass will quickly take on its characteristic consistency. The workpiece is healthy and fragrant.
Ingredients
Cooking process
For making jam we select ripe, soft, juicy fruits without defects. They must be thoroughly rinsed and dried. Cut each apricot into two halves and remove the seeds. We place the fruits in a wide saucepan or bowl and cover with granulated sugar, mix. Leave it for 10-15 minutes to let the apricots juice and make them easier to puree.
When the apricots have let some amount of juice, grind them with an immersion blender until they are puree. You can also put the fruits in a meat grinder or chopper in portions and thus grind the entire amount of apricots. Put the container with apricot puree on the stove and bring to a boil over medium temperature. We boil for five minutes, remove from the stove and let it brew for six hours. After that, bring the puree to a boil again and cook for five minutes. Leave the puree to infuse for twelve hours. After that we return to the stove, bring to a boil, cook for five minutes and at the end of cooking add the "Confiture" gelling mixture, mix well.
Bon Appetit!