Apricots in seedless syrup for the winter

Among the huge amount of preservation for the winter, apricot jam takes its rightful place. Apricot jam is aromatic and very tasty. It is so fragrant that every spoonful of this delicacy resembles summer. Beautiful fruit slices and amber syrup make this jam the undisputed leader among sweet preparations for the winter.

Cooking such a jam takes place in a gentle mode, so the fruits remain intact, and the syrup is amber-transparent. In addition to the beauty of apricots, their benefits are also preserved - most of the vitamins do not have time to break down.

A universal recipe for five-minute jam, how does it work? The jam is brought to a boil three times, at intervals of several hours, and each time is cooked for exactly 5 minutes. Thanks to this method of cooking, the jam turns out to be fragrant, transparent, not overcooked, the fruits do not lose their color and shape. This cooking recipe can also be used to make berry jam.

Everyone loves apricot jam. The dense fruit halves can be used to decorate homemade desserts. In order for the fruits to retain their shape, they are cooked in three approaches.

Apricot jam smells and looks great, and it is a pleasure to feast on. Many people believe that if you sterilize ready-made jam in jars, it will last longer, but from this recipe you will learn how to roll up the jam without sterilization.

According to this recipe, you will prepare an amazingly tasty and aromatic preparation of apricots, which will preserve the maximum vitamins needed in winter and will be stored for a long time.

The dessert turns out to be very tasty, unusual and easy to prepare. Due to its structure, the workpiece does not spread, so it can be used as a decoration for baking. Also, the treat can be served as an addition to pancakes or pancakes.

We offer you a recipe for a delicious dessert made from dense and ripe apricots with a slight lemon sourness. The fruits for the treat should not be too ripe, otherwise they will not keep their shape well.

To prevent apricots from turning into mashed potatoes after processing and during storage, you should not choose too ripe and soft fruits for dessert. If the apricots are too sweet, add a pinch of citric acid to the syrup.

The blank is used not only as a full-fledged dessert: apricots can be added to cakes and pastries as a filling or decoration, since they turn out to be very bright and beautiful, and the cakes are soaked in syrup.

Apricots for rolling are chosen moderately ripe and juicy. There is an explanation for this: unripe fruits give the dessert an unpleasant bitterness and do not have a fragrant smell, overripe apricots are boiled, and the delicacy becomes cloudy.

The recipe is attractive because it can be used to quickly and easily prepare apricots for the winter. Thanks to rolling without sterilization, the product will retain all its vitamins and beneficial properties. To save the dessert for a longer time, add citric acid to the syrup.