Azerbaijani-style apricot jam

The recipe for apricot jam will come in handy, by the way, in the apricot season. Fragrant with apricot pieces, it will perfectly complement a tea party or diversify your baked goods. Citric acid will add a slight sourness to the jam and help it maintain its freshness until spring.

Apricot jam is a real delicacy! Have you ever tried whole apricot jam? This recipe is about this method of cooking. Nothing special is needed for this, from the standard one is to sterilize the cans and lids. Whole apricot jam is so tasty that you want to eat it right away!

Apricot jam is a delicious dessert in itself. To make it thicker and denser, we use a natural additive - pectin. In the fruits themselves, pectin, of course, is also present, but it is not enough for density, especially in very ripe and slightly overripe fruits. And at the same time, you will shorten the cooking time of this amazing and aromatic jam.

The royal recipe for apricot jam is to combine the benefits and taste of fruits and their seeds. During the cooking process, apricot kernels reach a state in which they become fit for human consumption.

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.

I suggest making delicious apricot jam with gelatin, which can be used as various fillings and fillings for homemade desserts and baked goods, or you can just eat it by spreading it on a bun with butter. In any case, get an unforgettable pleasure from apricot jam.

Fruit jam made from apricots is aromatic and tasty. The addition of lemon gives the delicacy a pleasant sourness. Serve tea sweetness for the family breakfast.

We all know and love apricot jam for its unsurpassed taste and for the brightness of its color, because nothing pleases the cold gray winter like bright colors. Apricot jam with lavender is a bold experiment, but definitely worth it: with the addition of a new ingredient, the taste of the jam will sparkle with new colors and will definitely surprise you.

Peeled apricots are boiled in sugar syrup. Then halves of nuts are added to them and everything is poured with orange and lemon chopped in a blender. It turns out a very tasty jam with a pleasant sourness.

Nuts are placed inside apricots and everything is cooked in sugar syrup with citric acid in two steps. Ready jam is poured into jars and tightly closed with a lid.

To begin with, boil syrup with sugar, star anise, cinnamon and whole lemon juice. Apricots cut into slices are added there and everything is cooked over medium heat. Ready-made jam is stored in sterilized jars and served with tea.

Pits are obtained from whole apricots. From them, the nucleoli are taken, which are placed back into the apricots. Sugar syrup is prepared in a saucepan, where fruits are sent and cooked in several approaches. It turns out a very tasty amber-colored jam.

As a variant of apricot jam in slices without cooking, you are invited to prepare apricots immediately in jars and in sugar syrup. A large amount of sugar and citric acid will make the preparation a jam, not a compote, and will be good preservatives. The jam is not sterilized and keeps well for a long time. The calculation of the ingredients is presented on a one and a half liter jar of jam. Choose firm, ripe and large apricots for a beautiful look.

For lovers of apricot blanks and those housewives who are limited in time, there is a good recipe for apricot jam without cooking. It takes 2.5-3 hours to cook without much effort. The principle of preparation is 3-fold aging of apricots in hot sugar syrup for 10 minutes. Citric acid is added to this jam. Store the jam without cooking only in a cold place. This method is convenient for harvesting a large number of apricots, and the jam is not only tasty, but also beautiful.

Thick and aromatic jam or apricot confiture is easier to prepare than jam. It does not need to be boiled and cooled several times, and the thickness can be made to your liking by increasing the cooking time. Any apricots are suitable, because overripe ones boil well, and less ripe ones can be crushed before or after cooking, only there should be no rotten specimens and the stone should be easily separated. We are preparing this dessert with walnuts, so we leave the apricots in halves.

Apricot jam is a favorite of many housewives, and walnuts inside these fruits will make the taste of the jam richer and more refined. The jam will be useful due to the fatty acids of the nut, which is also important for children, because they just do not eat nuts. For this recipe, choose dense and large apricots. To make the jam not only tasty, but also beautiful, we prepare it by bringing it to a boil 5 times with cooling periods of 5 hours. It takes a long time, but the result will please you.

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.

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.

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.