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Apricot jam with agar-agar

0
3555
Kitchen Russian
Calorie content 244.5 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 2.5 gr.
Fats * 0.2 g
Carbohydrates* 56.4 g
* per 100 gr. product
Apricot jam with agar-agar
Content

This fragrant delicacy of sunny color will appeal to all those with a sweet tooth and not only. The jam turns out to be dense, thick, rich. Agar agar contributes to the appearance of this special, characteristic jam consistency. For morning toast, a spoonful of this jam is simply irreplaceable.

Ingredients

Cooking process

step 1 out of 9
For jam we select ripe, soft fruits. The final taste of the jam largely depends on the degree of ripeness and sweetness of the apricots.
step 2 out of 9
Rinse the apricots thoroughly with running water. We remove defective fruits. Let the clean apricots dry so that excess liquid does not get into the jam. Without wasting time, we prepare agar-agar in advance: pour it into a small bowl and fill it with cold water in the specified volume, mix and let stand for 20-30 minutes.
step 3 out of 9
Cut each apricot in half and remove the pit.
step 4 out of 9
Prepared pitted apricots need to be chopped. You can grind with a submersible blender, or a stationary one, it is also convenient to do this with a meat grinder.
step 5 out of 9
Squeeze the lemon juice into the resulting apricot mass and mix.
step 6 out of 9
Put chopped apricots with lemon juice in a saucepan, pour sugar. We put the pan on the stove and bring it to a boil with occasional stirring. After boiling, cook for five minutes with constant stirring.
step 7 out of 9
Agar-agar is stirred until the product dissolves. Pour the solution through a sieve into the boiling apricot jam in a thin stream, without ceasing to stir the jam. Boil for another five minutes at a low boil.
step 8 out of 9
We pack hot jam in pre-sterilized jars and close with sterilized lids. Let the banks cool completely. After a day, the jam will set, and the consistency will noticeably thicken and thicken.
step 9 out of 9
Store the finished jam in a cool dark place for no more than a year.

Bon Appetit!

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