Apricot jam five minutes

Sweet, aromatic, tasty apricot jam can be easily made at home. For this, only three components are enough - apricots, granulated sugar and a thickener. Zhelfix dissolves quickly and does not have a specific aroma in comparison with gelatin. Cook, taste, enjoy!

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.

Seasonal apricots make a delicious, homogeneous jam that can be thickened with ready-made gelling sugar. The bones are preliminarily removed, the weight of the raw material is indicated without them.

Apricots make an amazingly tasty jam, which is used for fillings and interlayers in baked goods and homemade desserts. "Five-minute" is a method of short-term heat treatment, which preserves almost all the useful substances of berries and fruits.

Apricot jam is a universal delicacy. It is very tasty to add it to pies and pancakes, spread on a loaf, or just eat a spoonful of tea. Jam from apricots with gelatin turns out to be very thick and fragrant, it is simply impossible to resist it!

Apricot jam with pectin is a truly royal dessert. The jam of rich orange sunny color according to this recipe turns out to be thick, fragrant, very tasty, as if created especially for royalty.

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.

First, the apricots are covered with sugar and filled with cold water. Then the saucepan with fruit is put on the fire and the jam is cooked in three sets of 5 minutes each. The third time gelatin is added.

Peeled apricots are placed in a saucepan and covered with a mixture of gelatin and sugar. After they let the juice out, the saucepan is put on fire and the jam is simmered for 5-6 minutes.

Peeled apricots are covered with sugar and left for 8-12 hours. At this time, the nucleoli are soaked in boiling water and the skin is removed from them. The jam is cooked in three approaches and kernels are added to it on the last one. Everything is laid out in banks and tightly screwed with a lid.

The apricots, along with the kernels, are sent to the pan. Sugar and orange crushed in a blender are added to them. After 2 hours, the jam is cooked in three approaches. At the end, it is transferred to sterilized jars and closed with lids.

The apricots, together with the peeled seeds, are placed in a saucepan and poured with water and sugar. Everything is cooked for 5 minutes, and then the syrup is prepared separately. This is repeated 3-5 times. The jam is transferred to jars and covered with lids.

Peeled apricots are poured with sugar syrup, and the seeds are dried in the oven. Then everything is put on fire and kernels are added there. The jam is cooked for 5 minutes over low heat in three sets. Then it is poured into jars and cooled.

Apricot is an amazing fruit that manages to retain all its useful properties, despite heat treatment. In winter, we all really lack vitamins and many trace elements, which in the summer can easily be replenished by picking one or another fruit from a tree. Therefore, I suggest making aromatic apricot jam, which in the winter cold will help you remember the summer!

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.

For an apricot "five-minute" with walnuts, a single boil for five minutes is not suitable. After all, such a jam is capricious and will ferment quickly. We prepare jam with nuts by boiling 3 times for five minutes with infusion of fruits in sugar syrup for 7-10 hours. This option is laborious and not cheap, but the taste of the dessert will be extraordinary, so this jam is called royal.

The dessert turns out to be very tasty, with sourness due to the presence of oranges in the composition. The delicacy has a rich bright orange color and is prepared quickly enough with the necessary equipment.

Apricots contain enough pectin to thicken quickly and turn into jelly. In order not to lose all the useful properties of apricots during cooking, many housewives supplement the mass with pectin.