Apricot jam: The best five-minute recipes, for the winter, with a bone and without a bone, slices, thick, jam, in syrup, without cooking. How much can apricot jam, how much sugar laying, calorie? How to cook jam from apricots without bones to

Apricot jam takes a special place. Of course, who can perceive. I do not really like fresh apricots, other business Peaches. But I met lovers who argued that the apricots are much tastier. As always, the taste of color - no comrades.

I already gave this year the recipes of various boots. This is the original, very tasty ,. And tasty. Rare and nevertheless delicious. Unsurpassed as well as not very often occurring home cooking.

But now it's time for the apricots and although fresh apricots .., okay I will not, everything is delicious, but the jam of them, as well as compotes and other sweets, are excellent. Let's cook.

Step-by-step recipes of a very tasty jam from apricots without bones for the winter

In this article, we will look at how to cook jam from apricots, simple and tasty, without seeds, slices. Apricot jam with oranges. Sugar tab Adjust yourself. Someone can not be sweet, and someone loves someone on the contrary. Therefore, look at the guidelines in recipes and add depending on what you want to get. Successes!

Menu:

1. Apricot jam just and fast

We will need:

• Per 1 kg. Apricot - 400-500 Sahara

Cooking:

1. In the preparation of this jam there is a feature, we put little sugar. Just then the quantity that is usually placed, for me very sweet. But despite this, the jam is very tasty, fragrant and everything, and not just me, eat it with pleasure.

2. Apricots we try to take smooth, large, but any. Apricot cut in half, around the circumference and remove the bone. In the same way, we act with all the apricots.

3. They took off her bones and as the apricots we have large, cut every half to half in half.

4. We have 3 kg. apricots. Based on the fact that we do not want to cook a very sweet jam, we fall asleep 1.2 - 1.5 kg. Sahara. See yourself. Want a little sweeter, put sugar a little more.

5. Run sugar over the surface of the apricots, close the lid and leave to stand for 3 to 4 hours, apricots should give juice.

6. Meanwhile, we have time to sterilize banks and covers. There are many sterilization methods, I recently read an article on the site - a very useful sterilization of cans, read, we prefer the appropriate us, it is in the oven.

7. Banks carefully mine and put in a cold oven. Close the door. Turn on the oven at a temperature of 120 ° - 130 °. After the oven heats up to this temperature, we withstand the banks of 5-7 minutes. We look so that all banks are completely dried. Turn off the oven. Open the oven door and give banks a little cool.

8. Apricots stood up 4 hours, there is still sugar from above, but below there is juice. It is not necessary to interfere until nothing. We put the pelvis on a small fire and heating.

9. When apricots warm up a little, it can be accurately mixed. Stir down upwards. You will see that they have already given a lot of juice.

10. Mixed and continue to warm up. We need sugar to dissolve and bring the jam to a boil. Jam must be intermitted periodically. Not often, as needed.

11. Jam boiled. Covarfish another 5-7 minutes and can be pouring into banks.

Spill in banks

12. As you remember, we have already sterling in the oven. Now it is necessary to sterilize the covers. Covers we fold into a deep saucepan and pour boiling water and leave for about 7-10 minutes.

13. Hot jam pour into hot jars. We left them in the oven with the open door, despite this, they are still hot.

14. Banks need to be filled completely to the edge. Before close the lids, wipe the carving in the cans so that the jam does not accidentally fall under the threads of the covers and the cans easily opened.

15. We turn the banks down the covers down, close with a towel, then even something warm (we wrap) and give cool.

16. After the banks are cooled, we reveal them, turn over and give it to finally cool. Well, after that we remove banks for storage. Please note that since the sugar we added very little, the jam must be stored in a cool place.

Of course we did not forget and cast a little in a vase to try. Our jam from apricot turned out to be very tasty and sweet enough.

Pleasant tea drinking!

1. Amber jam from apricots without bones recipe for the winter

Ingredients:

• Apricots-1 kg.
• Sugar- 600 or 800 grams (if acidic apricots)

Cooking:

1. Take a deep dishes in which we will cook jam and pour a couple of water spoons on the bottom of this dishes. It is necessary that the water covered the bottom. Do not have enough two spoons add more.

2. In the water at the bottom, add 2-3 tablespoons of sugar and stir. We do it, because apricot jam has a property to stick to the dishes, unlike strawberries. Therefore, if there is some water and sugar on the day, then syrup and apricots will not fit immediately at the bottom.

3. Apricots need to rinse well and cut in half. Remove the bone. Whole halves of apricots are placed in a saucepan where water is nanite with sugar. It is not necessary to cut them more.

4. All the halves of apricots are posted in a saucepan. We begin to fall asleep with sugar.

5. Approximate proportions you see in the ingredients, but there are acid apricots, there are sweet, so put sugar to taste. We fall asleep sugar so that all apricots are closed and align on the surface.

We start cooking jam

6. We put jam to the smallest fire. Sugar quietly, literally in a few minutes, will begin to melt in syrup.

7. As soon as the syrup begin to appear, the pan must be removed from the stove, even if not all sugar is dissolved. Leave a saucepan stand on the table, for a couple of hours. In no case do not interfere.

8. After 2 hours, we put on fire again and bring to a boil. Sugar has already been practically all melted, only syrup remained. It is not desirable to interfere with a spoon, so shook the pan behind the handle slightly shook.

Do it carefully, do not bother. We make it that the apricots are separated from each other and the sugar fastened faster.

9. We continue to cook. Now the jam began to boil, bud. Remove the jam from the fire.

10. See, such a small foam was formed on top. Again, it is not desirable to interfere with a spoon, so we take with two hands for the handles and we ride a little from the side to the side. Caution! Do not get drunk!

11. Make sure it is careful that at the bottom there was no random sugar. We leave jam overnight so that it is cooled and fill.

12. In the morning the cooled jam again put on the stove and bring to a boil. As soon as it boils, we immediately remove from the slab and spread to banks. Banks and lids must be sterilized.

13. Purified on jars. Did not forget to cast in a vase to try now.

Look, the jam turned out a bright amber color. All slices are whole. If you boil longer, throw it out 2 times, and more, then the jam will become darker. But we love bright.

Well, our jam from apricots without bones is ready.

Beautiful, fragrant. You can put it on storage and do not forget to immediately file a little on the table.

Bon Appetit!

1. Apricot jam slices, with citric acid, for the winter

Ingredients:

• Sugar - 2 kg.
• Apricots - 2 kg.
• Lemonic acid - pinch

Cooking:

1. We take apricots not too ripe. We also have rather small. And although not very beautiful, but the jam should get very tasty. We had about 2.3 kg.

2. Sugar pour into a saucepan. Sugar put to taste. If you do not like too sweet, put smaller. Pour half liters of water and put on a small fire. Still and bring to a boil all the time. After boiling, weganing the syrup for another 5 minutes. Do not forget to stir. To sugar do not stick to the bottom.

4. Syrup remove from the stove and immediately pour them apricots.

5. Caution with a spoon we try to peck apricots so that each apricot dipped into syrup. We close with a lid or cellophane film and leave for a day.

6. After a day, the jam was already allowed juice, now it must be merged.

7. Ask someone to help you, because it is very uncomfortable to do it. The jam, as it were, cover the lid smaller and holding the apricots to it, merge juice into another dishes.

8. Apricots assign aside, and we send the syrup on the stove again.

9. We interfere with the syrup, bring it to a boil and let it boil a couple of minutes. Turn off the stove, remove the syrup and pour it back into apricots.

10. Run and leave it again for a day. A day, on the third day, again merge the syrup and put it on fire. Also stirring to be brought to a boil and boiling syrup again pour apricots again and leave jam on a day. Do not forget every time to cover with a lid or film.

11. On the fourth day, the jam is opening and put on fire. Very neatly mixed with a wooden spatula. Jam boils, God forbid him another 5 minutes. Add chopping citric acid.

12. Turn off the gas and immediately pour into sterilized jars. Close the lid.

Our apricot jam is ready for slices.

It turned out a tasty, sweet, fragrant jam for the winter with whole slices.

Pleasant tea drinking and appetite!

It is difficult to live gardeners and amateur gardeners. First, they, armed with a chopper, a shovel and a bucket with fertilizers, are stubbornly fighting the weather and pests for the harvest. And then you have to "fight" already with the generous gifts of nature, worried about the beds and in the garden, - think how to save them longer and attach more accuracy. Where to give Kamaz Potatoes and what to do with 15 drawers of tomatoes, I will not tell you. But I know how to prepare a couple of apricot buckets collected by their own hands or purchased on the market - no matter. In addition to the bright orange fruits themselves, you will need some kind of sugar, banks, covers and big pelvis. And, of course, a place in the subfield or storage room to put a tasty, golden-solar apricot jam slices for storage until winter. The recipe provides for several five-minute cooking approaches, and "relax" apricot halves In syrup can up to several days. Therefore, you can cook yummy "raids", at any time convenient for you.

Ingredients:

Output: 1 liter of conservation.

How to make jam from apricot slices and prepare it for the winter (recipe with photos):

Save the shape of halves will be able only when using solid (slightly unreasonable) fruits with a dense pulp. Soft apricots are guaranteed to decompose. Walk and beginners make fruit laid aside, it is impossible to cook the jam. The rest of the apricots wash. Dry on a towel or wipe off the napkin.
Divide apricots on slices. I usually cut in half on the groove and take a bone. If the fruits are large, you can make quantity from halves. Do not rush to throw bones. Coline them with a kitchen hammer and remove the nucleists. They will give jam light taste and aroma of almonds. Add kernels before the last stage of cooking. But such jam can be stored for no more than 1 year, because it contains in the bone hydrocyanic acid (in minor quantity). And over time, it will accumulate in the product, which can lead to poisoning.
Put a layer of apricot dollars a cut up into a deep container. From above, fall asleep part of the sugar (the sand will need to be distributed evenly). Repeat the layers until the ingredients are running out. Cover the bowl. Put in a cold place for about a day. Once a few hours it is advisable to shake the container to accelerate the dissolution of sugar.
Apricots will allocate juice, which is mixed with gurgling of sugar sand. Concentrated syrup is formed. If you prefer thick, saturated jam, limit this fluid. Lovers of liquid delicacy with floating slices in it, I advise you to additionally use water. It will also have to fasten the driver if the juice from the apricots succeeded not enough.
Lay out the apricot slices in the heat-resistant dishes with a thick bottom (pelvis, saucepan). Fill with syrup. If necessary, add water in the desired quantity. Turn on moderately strong fire. Prepare a jam from the moment of boiling for 5 minutes. Disconnect the burner. Give the workpiece completely cool. Usually it takes 3-5 hours. So that the surface is not covered with a dry film, cover the pelvis with gauze or a pure waffle towel. The halves of the apricots will be poisoned by syrup, will become translucent, as if glass.
Boil and leave to cool the jam 2 more times. It is possible to obtain the desired consistency, the duration of the 3rd boam approach will have to be slightly increased. During boiling, especially at the first two stages of preparation, a white foam is formed. To make it easier to remove it, shake and shake the pelvis. Foam will fall on the walls, from where it is easier to remove it. Stir jam is undesirable to not deform the slices. In a short time, the cooking "five-minute" will not have time to burn. Note: You can prepare such jam and one approach is a duration of 30 minutes. But with this method, the syrup can burn, and pieces of fruits are slightly welded.
How to determine the readiness of the jam? Drip on a cold plate a bit of syrup. If it does not waste, you can lay off the billet on banks. Also readiness is assessed visually. When a foam stops when boiling, the jam is ready. Jars prepare in advance. It is better to use a small container with a capacity of up to 750 ml. Prepare it in advance. Sterilize in a convenient way (in the oven, microwave, above the hot steam). Dry. Covers under the machine boil and dry too. Screw caps Warry in hot water. Distribute jam on banks. Plug Do not worry. After cooling, hide the jam in a cool place, where the whole apricot slices in the transparent thick syrup will wait for winter. Or will not wait if you decide to try conservation before.
It is stored with a vamp without adding nucleoli to several years. With added - no more than 12 months.

What is added to the apricots when cooking jam for an interesting taste

• Mint. Reach refreshing mint flavor is very simple. Put to apricots before cooking a couple of mint twigs or melissa. From the finished jam before blocking the stems should be removed.
• Vanilla. Sweet Vanilla Note "To face" apricot delicacy. At the kilogram of fruits take 20 g vanilla sugar, 2 tbsp. l. liquid vanilla extract or halm pod natural Vanilla. Extract Pour after the first boiling. Sugar is better to put a few minutes before the readiness of the jam. Pod Cut in half, square seeds and mix them with conventional sugar sand.
• Walnuts. On the amount specified in the recipe above the ingredients will be needed 300-400 g of nuts. Remove the shells, refill. Bathing kernels. Broad. Add before the last cooking. It is recommended to cook after boiling at least 15 minutes so that the nuts are soaked well. Therefore, I advise at the initial stage to pour water so that the syrup does not boil to the condition of the caramel.
• Lemon juice. If in jam, especially apricot, put sugar insufficiently, it wanders. But if you do not like sweet, to balance the taste of the workpiece can be lemon juice. By the way, he, too, is a natural preservative and will help the country to safely attain to winter. Add it at the last stage of preparation, pre-filtering from the bones and pieces of meakty. Quantity - approximately 3-4 tbsp. l. or to taste. Juice can be replaced with citric acid.
• Cent citrus fruit. Sattail on a fine grater. The top of the orange or lemon crust. In order for the jam to acquire an unmatched fragrance, a teaspoon of a zesto on 1000 g of apricot poles.

Delicious blanks!

What does every good mistress do in the summer, except for traveling to the country or relaxing to the sea? Of course, much than. But in the list of these classes, there will be a place for such a paragraph as blanks for the winter. And necessarily jam. The very popular, perhaps, enjoys jam from apricots without bones.

And it is not surprising, because his taste and sweetness are unrelated. And this is such a pleasure - to open one jar in cold Winter, To tea, with toast or cookies. Mm ... Delicious.

It is done, by the way, much easier than you think. In this article we will share with you knowledge, how to cook jam from apricots without bones. And we will analyze several recipes with which we are sure to cope even a novice host.

So, we will cook the apricot jam in the following recipes:

• Classic recipe;
• Recipe "Five minutes";
• Recipe for jam slices;
• Royal recipe;
• And do not forget about the recipe of jam in a slow cooker;

All recipes are disassembled by step by step to the smallest details, so you can not even doubt that the jam from apricots without bones must be released, and it will be insanely tasty.

Well, start!

Classic recipe for apricot jam

And first in our list goes classic option Preparations of this beloved many treats. Our in this case is boiled in three stages. This method gives to save as much as possible vitamins, as well as save their natural taste. Among other things, the color itself will be very bright, which is also a small plus.

What do we need for this:

• Apricots - 1 kg;
• Sugar - 1 kg.

In fact, the quantity can be at your request, but note that the ratio of the composition needs to take one to one! That is, if you want to take two kilograms of apricots, then the sugar must also be two kilograms.

We start cooking:

• First you need to prepare fruit. The apricots are thoroughly rinsed and dried to remain as smaller than water. Take out bones.
• Next, lay out everything in a saucepan and spend sugar. Now we leave until the evening or right until next morning. Requires our fruits as much as possible juice. Only then can you begin to cook.
• So. The first stage. Suppose you left fruit until the morning, and they allocated juice. Yes, and sugar almost melted. Excellent. Now put the saucepan on the stove and let me boil. Now we make gas less and give riser even literally three minutes. Next, we leave alone to wait for a new day.
• Stage second. Fruits have nailed with syrup and it is wonderful. Now we make a small fire on the stove and gradually bring the jam to a boil. And then immediately remove from the slab to the new day.
• And finally, the stage is the third. Our fruits are well soaked and our sweetness has become transparent. Under jam make the middle fire. When it boils, let him cope for a few minutes.
• And only now we break through the jars.
• When jars are already sunk, you need to turn them over and give to completely cool.

It's all! Congratulations, your efforts were not in vain and apricot jam on classical recipeFinally, ready!

Jam from apricots without bones "five-minute". Express method

Jam "Five minutes"

And now you will learn how to cook jam from apricots without bones almost five minutes! After all, many of us in the contemporary rhythm of life often may not have enough time to prepare on "full-fledged" recipes, but the jam also wants so much! Here you will come to the rescue of our "five-minute".

And do not worry - your jam will be as sweet and tasty, as in classical recipe, because this method is not previously tested by one generation of hosts.

Note! In this recipe there is a small nuance. By 1 kilogram of apricots, you need to take approximately 500 grams of sugar. That is, we take two times less on the existing mass of fruit. Remember? Then proceed!

How to cook:

Like last time, the fruit first must be washed and dried. Now cut in half directly on the natural "seam". Separate a bone. If the fruit you have big, it is desirable to cut in pressure again. Weigh our fruits without bones, so as not to overdo it with sugar.

Now add sugar and recall, so that the apricins are covered in full. Cover and let it breed four hours so that the fruits let the juice.

In the meantime, we will deal with the preparation of jars. It is noteworthy that they can even sterilize them. Now we will tell you more about this method. Washing banks must be put up in a cold oven. Temperature level should be set in the 120-130 C.

And when the oven heats up, withstand there about seven minutes, so that our jars dried completely. And then let them cool. Looks sufficiently fold into separate dishes, pour boiling water and leave for ten minutes.

So, our four hours passed and apricots let juice. We put a saucepan with jam on a small gas and warm. No need to stir. Already when they warm up, you can carefully prevent from the bottom up.

We continue to warm. Our task is to dissolve the remaining sugar. Occasionally stir. When our jam boiled, cook for another seven minutes. And now you can pour into jars that we sterilized earlier.

Well, we pumped our delicacy to the most tanks. Now we ride and quickly turn over. We put in a dark place, eat and give cool.

And one more little advice:

Since sugar in this jam is not so much, it will be better to keep it where it is so much.

That's all! Of course, the jam from apricots without seeds of a five-minute breeder is not allowed in five minutes, but much faster, in comparison with the rest of the recipes. You worked fine!

Apricot jam slices

It must be said that this recipe has one small difference from the previous two. And it lies in the fact that the jam is almost not boiled, but only poured with syrup. But it happens for three days.

The composition is still the same - the kilogram of sugar takes the fruit.

We start cooking:

The process is starting everything from the same actions - we rinse fruits, dried, remove the bones. Here apricots can be taken slightly unorded.

Raw sugar in a saucepan. The ratio of water and sugar should be somewhere 15 ml. per 1 kg. Let's prevent gas and let me boil. Now you need to slaughter about five minutes. It is better to stir more often, so as not to guess.

Our syrup boiled and now pour them fruits. Try to distribute the fruit so that they are covered in full.

Close the lid or film. Do not touch the whole day.
Our delicacy let juice, and it must be carefully poured into a separate saucepan. Apricots are still removing. Pan with juice put on medium gas. Constantly stirring syrup, let me boil. After that, let me fight for about three minutes.

Next, remove the syrup and immediately pour into apricots. Cover a saucepan with a lid or film. Over again, we leave our delicacy for the whole day.
On the next, we do the same - the syrup was merged, wellguled and again poured fruit again. After that, we again leave alone almost ready jam on the whole day.

The fourth day came. Jam boil and give five minutes to boost. At this stage, it will not be superfluous to pour a little bit of citric acid, or a few drops lemon juice. Turn off the plate and spread our jam into banks.

Congratulations! You coped perfectly!

Apricot Bone Jam - Royal Recipe

And in this recipe we will open the secret so appetizing jam that they would not be ashamed to treat even english Queen! Method of preparation, and the composition is quite non-standard for ordinary apricot jam.

Nevertheless, the jam from apricots without seeds the royal recipe is not prepared as hard as it may seem at first glance. The main feature is that nuts are added in the jam. Most often walnut, but you can and any others. The essence is in the nut. If there are no nuts in the presence, you can simply be replaced by the apricot bones.

So, let's start with the list of components:

Apricots - 2 kg;
Sugar - 2 kg;
Water - 500 ml;
Nuts - 150 g

Get ready:

The beginning, as always, with standard manipulations - wash and dry. Please note that for this jam apricot must be medium maturity. You can say solid.

The bone needs to be removed so to leave the fruit as a whole. That is, it is not necessary to divide completely half. Carefully make an incision on the seam and remove the bone. And now the most interesting. The bone is also gently replaced by a nut. And we do such a procedure with all apricots.

We remind you that if you have no nuts, you can take the bones themselves. They are required to neatly split, reach the nucleists and put back into the fruit. But it is better to still use nuts, because the nucleists can give in a treat bitterness, and we do not want it, right?

Now we will make the preparation of syrup. Pour water in a saucepan. Let's boil and pour out all sugar. We often stir so that the sugar melted and has not burned. We lay out our apricots in the syrup. Wegan up approximately a minute five, then turn off and closed. We leave alone for six hours. Fruits should be soaked with syrup.

After this time, we put on gas. I barely boils - we remove from the slab, remove the foam and re-forget about it for six hours.

When they again gave jam boil, reduce gas and cook half an hour. And only now we spill in jars.

All is ready! It is noteworthy that two liters of jam and half liters of syrup came from the number of apricots taken. We wrap and wait for banks while cooling.

Apricot jam - multicooker recipe

The jam from apricots without stones can be made even in a slow cooker. This recipe, like the rest, will be step by step.

What components will need:

• Apricots - 2 kg;
• Sugar - 1 kg;
• Agar - 2 tablespoons;
• Half lemon juice.

In fact, it is preparing even easier and faster than the "five-minute recipe". But only the owners of the multicurok can boast of similar happiness.

So, why do we start:

At the beginning, as usual, my fruit and let them dry. Be sure to remove the bone. You can do it anyhow - leaving the apricot as a whole or dividing it on halves.

Include on a multicooker "jam" mode and wait for a couple of hours.
When a multicooker finishes its business, add agar.

That's all! Our jam is ready. It remains only to roll it into pre-sterilized jars.

Apricot jams without bones with lemon

In the case of using this recipe, you need to be prepared for the fact that Lemon will give a kind of mustard. Although, despite this, many adore this recipe.

• Thip quantity required products For the preparation of jam from apricots without bones with lemon from the ratio, which is 1 kg apricot, add one lemon, add 1 kg of sugar and about a glass of water.
• Lemon with cutting on the rings, while leaving the skin. The resulting rings are cut by a quarter removing bone.
• Quarterly lemon is lowered into a small amount of water and keep there for 5 minutes. It is necessary, so that the skin became softer, did not cry.
• My apricots, wearing a towel, divide on the slices, remove the kernel, add sugar and insist until the appearance of juice.
• Then boil 2 times a 5 minutes and 1 time for 15. When boiling, 3 times, add lemon slices.
• And the faucet welded jam on jars.

Apricot jam without bones with orange

This jam can be boiled in 2 ways:

1. Cook in 3 starts for 20 minutes.

2. Cook in 1 goal for an hour.

• We take ripe and elastic apricots in the volume of 3 kg, my, dry, cut into slices and get rid of the bone.
• Next, you need to scroll 2 orange on the meat grinder along with the skin.
• Equally distribute apricots by chant, sprinkling all the orange chips, and then sugar. We are waiting for about 3 hours, during this time the juice will be released.
• Then they boil the future jam from apricots without bones with an orange for 20 minutes, while removing the foam.
• We repeat the procedure 2 more times and distribute on jars.

Apricot can be bolden by one of the wonders of nature. After all, it is not only very tasty, but also has many useful properties. In particular, contains a lot of vitamins. And how nice in the winter put on the table to tea the lolk of the summer mood.

In this article we collected only the most simple and very delicious recipes Apricot jam. No bones, pieces and even with nuts! Whatever of these recipes you do not prepare - classic, royal, in a slow cooker - you can be sure that it will definitely get very sweet and tasty. Bon Appetit!

How to cook jam from apricots? The recipe for the winter of apricot jam slices is even easier than from the whole fruit. It is enough to understand how the ingredients of the jam - apricots without bones, sugar and juice of lemon - interact with each other, and the home apricot blank for the winter will always be tasty, bright, with a rich aroma and proper consistency.

When cooking at home jam (apricot no exception) The main task is to form a molecular network that will "fasten" the pieces of apricots and fruit juice together. Forms such a network, no other as pectin, but not at all powder, but the natural, contained in the apricots in natural form.

So that natural pectic substances in the apricots revealed their properties as much as possible and gave the necessary dear to fragrant orange jam, you need three conditions: thermal treatment, sugar and acid (in this recipe - lemon fresh juice).

So, we will start directly from the recipe of jam from apricots without bones and then we will talk about the subtleties: what is pectic substances and what they are so important to how to achieve the right density of jam without adding thickeners and which dishes need for home winter workpiece.

Recipe for apricot jam slices with photos

15 min to prepare

1 hour for cooking

250 kcal per 100 g

Homemade apricot jam Without bones of apricots, sugar and lemon juice thickens without adding a shopping thickener.

It is desirable to choose the variety of apricots, which are well separated a bone.

If apricots for jam fell very large or too hard, it is best to fall asleep fruit with sugar and leave room temperature at night.

The output of the finished apricot billet from the specified number of ingredients is about 6-7 half-liter jars.

Ingredients

• apricots Fresh ripe dense without seeds - 2.5 kg;
• sugar - 2.5 kg;
• juice lemon freshly squeezed - 6 tbsp. (approximately with three lemons).

Cooking

1. The apricots are thoroughly rinsed, cut the halves and remove the bone. At will cut apricots on the quarter. Fruits need to take a little more specified in the recipe of quantities, with such a calculation so that 2,5-2.7 kg of bones apricots are obtained. We prepare banks and covers (see the tips at the end of the recipe).
2. In a large deep bowl of stainless steel or glass we combine the absorption of apricots, sugar and 3 tbsp. Lemon juice. Mix the mass so that the sugar is impregnated with fruit juice. If the sugar remained dry, we leave for 5-15 minutes so that the apricots will let juice.
3. Put apricots in a deep wide saucepan. Heat the apricots on medium-high heat until the sugar and the appearance of bubbles are completely dissolved, about 10-15 minutes. Constantly stirring so that the jam does not burnt. Put a few empty metal spoons on a plate and remove freezing Camera. We continue to cook by periodically stirring. If the jam began to boil too much or apricots burn to a saucepan, we reduce the fire. Cook for 15 minutes, if necessary, removing the stainless steel spoon formed on the surface of the foam.
4. We try the jam to taste: if too sweet, add remaining lemon juice, 1 tbsp. at a time. Each time we are thoroughly mixing and try again: as soon as the acid in the apricots begin barely felt, stop adding lemon juice. We continue to cook before visible thickening, about 5-15 minutes.
5. Turn off the fire and put a little jam on one of the spoons frozen before. We put in the freezer for a couple of minutes, we take a little tilting a spoon: if the mass does not flow like water, it means that the jam is ready. If the mixture was too liquid, we return a saucepan on fire and cook, stirring, to thickening, repeating the test with a spoon every 5-7 minutes. Spill hot jam on pre-diplosted banks, not reaching 0.5-1 cm before the neck. If the jam fell on the throat of banks, wipe it with a dry clean towel. We rush with metal covers, turn over and wrap the blanket. We leave until complete cooling.
6. Ready apricot jam taking to the table with toast or fresh homemade baking.

• Banks and covers before sterilization must be thoroughly rinsed hot water With abundant soap foam, and then rinse well.
• It is convenient to sterilize the banks in the oven. For this, clean banks must be placed in the cold oven and heat it up to 150 o. After 15 minutes, turn off the oven, but banks do not take out until the jam is needed.
• To sterilize the covers, you need to pour water into a pan and bring to a boil. Lower covers in boiling water and boil them at least 2-3 minutes. Then the fire turn off and leave the covers in the water at least 10 minutes or until the moment when you need to roll off banks with useful apricot jam.

What needs pectin in apricot jam

Pectines are long chains of carbohydrate molecules, called polysaccharides. Pectin is contained in the cell walls of all plants and is a structural element, that is, it gives stability to stems, leaves, flowers and fruits, including apricots. The greatest concentration of pectin substances is in the skin and core of fruits.

When ripening enzymes in fruits, pectin on pectic acid begin to decompose. It is for this reason that the fun gets very soft, they are more difficult to cook jam.

When fruits are subjected thermal processingTheir cells are broken and the juice rich in pectin substances follows. As soon as this happens, Pectin will be able to form the most molecular network (or colloidal system), which we talked about above.

On the microscopic level, the colloidal system is a mixture of one substance (emitted by fruit juice) with another (pectin molecules). But without compliance with the necessary conditions, there is a non-colloid system, but separate pectin molecules freely floating in the liquid.

Do I need to add powder pectin? Some cooks make sweet blanks exclusively with the addition of the shop thickener, regardless of the fruit or berries used. In the case of apricots, it is optional - ripe, but not overwhelmed apricots themselves are rich in natural gelling substances.

If the apricots turned out to be too interpreted, it is worth adding powder pectin. Do not forget to adhere to the instructions from the manufacturer: in the case of adding a thickener, you may need to adjust the amount of sugar in the recipe or change the cooking time.

Secrets of preparation of apricot jam for the winter

If you get into the water or other fluid, the pectin molecule "avoid" each other: they have a negative charge and repel each other as a magnet, besides hydrophilic, that is, you will be achieved with water. Therefore, the question arises: how to make pectin molecules stop interacting with liquid and start interacting with each other?

The answer to this question is sugar - it not only ensures the preservation of the sweet billet from the apricots throughout the winter, but also interacts with the fetal juice, which allows pectin to form the very colloid network for the desired jam's density.

Another important component is acid. The acidic medium neutralizes the negative charge of pectin, the molecules of which begin to interact with each other. In addition, acid reduces the pH level, which creates an unfavorable medium for breeding bacteria and allows homemade jam From the apricots for the winter longer in time.

When all these conditions are observed, it remains only to respect the amber blank from the apricots and evaporate an extra liquid so that the gel consistency is achieved in the jam.

Testman advises. Preparedness of the workpiece is convenient to check with the help of a kitchen thermometer - the necessary gel consistency of jam is achieved at a temperature of 104-105 o C.

For incurability of thermometer Readiness fragrant jam It is easy to determine with a pair of spoons and a saucer: before starting cooking you need to remove them into the freezer, put a little cooked jam on one of the frozen spoons and again remove into the freezer. If after five minutes in the freezer, the apricot booster jam holds the shape and does not flow from the spoon too quickly, it means that it is ready.

If the workpiece is still too liquid, you need to continue to cook and check the density of the jam every 5 minutes. If, on the contrary, too thick, it is worth adding a little water to it.

Which pot is the most convenient to cook jam

When choosing dishes for the preparation of the workpiece, the main thing is not to try to fill the saucepan with jam too much. In the process of boiling and cooking, the mass will be bubble and increased in the amount, so the saucepan must be quite spacious so that the jam does not run.

Pick the seat of a pan with such a calculation so that all ingredients for cooking jam - apricots slices, sugar and juice of Lemon - occupied no more than half of the volume of the pests. A wide and not too high pan is preferable to narrow and high - in the latter it is not very convenient to mix jam.

A wide selection will be a wide thin-walled pot of copper or copper pelvis - the scene, but the necessary thing for lovers of sweet home billets. In the copper dishes, it is easiest to maintain the necessary temperature regime in the process of cooking jam from apricots without seeds or, for example, jama.

Read: - Recipe with step-by-step photos + Cooking tricks.

From some cooking, you can hear concern about the presence of copper traces in the finished jam, but it is not worth worrying. If you contain copper dishes clean, do not boost the jam for a long clock and mix all the ingredients between themselves before lays out into the pan, there is no risk.

If the copper pan or the pelvis of the desired sizes was not at hand, beautiful alternative Stainless steel utensils.

How to use apricot jam in winter and summer

Useful apricot jam slices - one of the most universal sweet home billets. Apricot jams slices can safely start any sweet pasting, including pies and peashed, yeast or puff pastry, Puffs, buns and bagels, rolls, cupcakes and cookies.

• Apricot jam cake: homemade stands with jam with apricot slices and bake about 45-55 minutes.
• Cake with apricot jam: simple easy to turn into a festive dessert by adding an apricot layer.
• Muffins with apricot jam: Classic is easy to add apricot filling from home billets.

Today we will talk about the apricot jam - dense, tasty and fragrant. And all because it is possible to talk about it very and very long! After all, this is one of the most delicious sweet delicates and treats to tea.

It is unlikely that there is a person who would refuse him at case. In any case, I did not meet such. When someone comes to visit to us, and I put a vase with an amber color to the table with a treat, very soon I have to re-fill it. It is eaten before you have time to cool tea in cups.

And although already several articles are written on this topic, at the end of the article there will be references, there are still no less tasty recipes in my piggy bank, which are also preparing for them.

As you know, apricot delicacy can be prepared both with whole fruits, and with cut slices, or halves. Under certain cooking conditions, it is possible to obtain it with integer unauthorized pieces, and you can boost and to the state of the jam or confiture.

For lovers of this type of sweetness, I would advise to prepare small parties, and several different species. Because it is simply not possible to choose from them. All varieties are obtained alone tastier others.

With whole and halves of fruits very well drink tea. Personally, I love when all pieces are tangible and have weight. It is always nice when a big slice of berry or fetus come across. And here you can eat them entirely.

But no less pleasant when there is a very thick jam, or confident, or jumped. They also have a delicious drinking tea, and you can still cook with such delights delicious sweet pies, or stuffing cookies.

Therefore, I suggest to consider today different recipes. And you, dear readers, choose yourself that you will have to taste more.

"Five minutes" from apricots without bones with nucleoli

"Five minutes" are very fond of our people. And not only with the use of apricots, but also with other berries and fruit. And there are several good reasons.

1. Firstly, because time on his cooking leaves quite a bit.
2. Secondly, the product does not work digested.
3. Thirdly, it turns out incredibly fragrant and beautiful. The color is amber - honey.
4. Fourth, it is perfectly stored even at room temperature.
5. And in the fifths, it is delicious - forever!

We have already prepared a similar option in a very simple and easy recipewhere the delicious delicacy is invariably. They prepared it without the presence of water and very quickly, in just one cook. If you are interested in recipe, and read it. He is for those who really appreciate their time. But also for those who love to cook delicious!

But always good when there is a choice, so today new recipewhere we will prepare a product in three stages of 5 minutes, but without insisting the syrup for 10 to 12 hours.

A treatableness prepared in this way will be very well stored simply in the storage room, and does not snap, even without adding lemon juice or acid.

We need:

• apricots - 1 kg
• sugar - 1 kg
• water - 150 ml

As I noticed in previous recipes, the standard sugar content is given here and the finished product is pretty sweet. If you want, then this amount can be reduced to 800 grams per kilogram of fruits.

Moreover, when it gets its bones, grams 800 from apricots and will remain.

Cooking:

For preparation we need strong elastic fruits. However, they should not be misappropriate, otherwise we will not be able to get the taste and fragrance, which makes this option to such a loved one.

Take a kilogram, it will get a little more liter of the finished product. Stop keeping it for winter and taste.

1. Fruits wash, cut into two halves, or four parts, if they are very large.

2. Remove the bone. It is possible at all, but you can split it and extract nucleists. I suggest cooking our sweetness today with them. Nuclei can be left in the peel. And you can briefly pour them with boiling water and pull all the skin. Make it can be quite easy.

An option with nucleists I also offered to your attention. But who did not have time to familiarize themselves with him, go on the link, is given there. And today the recipe, though, too, with nucleists, but cook it will be much faster.

3. Prepare syrup. In order for the jam to be thick and drove, for its preparation we will take only 150 ml of water. Standardly, 300 ml is taken on such a number of fruits, and as a rule, the same 300 ml and remain in the form of a syrup. And in order not to remain, I decided to try to prepare syrup of just 150 ml.

It was possible to do without water at all, but then you need to have time to insist and allocate your own juice. Today we do not have this time, so we will use water.

4. Sugar sugar into the pan and pour it with water. Put a saucepan on a small fire and stirring with a wooden shovel, melt all sugar. Must get a thick and saturated syrup.

Let him get bored after boiling 3 - 4 minutes.

5. In the meantime, shifting all the fruits in the pelvis or other container in which we will cook. After the syrup leaves the laid time, pour them berries. Longly shake the pelvis so that the syrup penetrates from all sides and wrapped every piece with its sweet content.

6. Put the pelvis on a small fire and bring to a boil. As soon as it boils, damage the time and cook no more than 5 minutes.

During cooking will appear foam. It will need to be sure to remove with a wooden blade or spoon. Metal spoons do not use, and when cooking any jam is not welcome, so that the product does not oxidize.

Foam need to be removed. In fact, it is a protein, and when it gets into a container, where we will store our finished product, it can negatively affect storage. The protein softens the fruits, and there is a high probability of screeching or the appearance of mold.

7. After 5 minutes expire, carefully drain the syrup through the colander again into the pan, in which syrup began to prepare. Let the apricots lie down a little in the colander so that the maximum number of syrup could merge.

Then so that they do not swing about the rigid lattice, lay them back to the pelvis.

8. And syrup to put on fire and bring to a boil again.

9. Let him get bored one - two minutes and again pour them apricots.

10. Put on a small fire, bring to a boil and warm up 5 minutes, not forgetting a slightly shook the pelvis, so as not to spoil the appearance of the fruit with stirring, and remove the foam.

11. And once again, everything is repeated on the same scheme - that is, to merge syrup, boil it, fill the fruits and cook everything together exactly 5 minutes.

Before the last cooking add to the contents of the nucleus, and cook for 5 minutes with them.

12. By this time, banks and covers will be prepared. They will certainly need to be sterilized. Banks can be sterilized over the ferry, but then be sure to dry well. Or pure washed banks sterilize in the oven within 30 minutes. Temperature for this you need to withstand 50 degrees.

The lids can be boiled in hot water for 10 minutes. Then also give them to dry.

13. As soon as the jam boils for the third time, carefully pour it into banks. You can be spinning both screw lids and covers that should be twisted with a sealing machine.

It is best to pour hot, so it will be an additional guarantee of sterility.

14. Swirling banks flip and put them on the lids. It is also a mandatory procedure for further storage. Firstly, it will prevent the oxidation of the lid itself, and in the second one can be checked, whether banks are tightly closed. If not, the liquid component will be cooked, and it will have to remake it.

15. Store such a delicacy is better in a dark place. This will help keep color for the entire storage period. And also better keep it in a cool pantry, or basement, if you live in your home.

It turned out to be delicious and incredibly fragrant. It is also nice that all the halves are preserved as a whole and not at all. Because of the fact that it was added very little water, and the syrup was still a little bit, it turned out to be densely. Excess syrup is not left. And it is also very pleased.

And even more will please such a poorer winter cold evenings when you open a cherished jar and will enjoy its content with hot fragrant tea.

So, if such jam has not yet prepared, then do not be lazy, go to the market, buy apricots and spend just 1 hour, and even less, on its cooking! Will be how to please yourself and your loved ones in winter!

Apricot slices in their own juice

In almost all of our previous recipes, I described the options where either halves or large slices are used or whole fruits. But from small lobes is not less tasty treat. In addition, it turns out very thick, much thicker than when we cut the pieces of bigger.

And I suggest to consider it now just this option.

It is this recipe that is notable for the fact that we will prepare a thick fragrant delicacy without adding water, only with the presence of sugar and your own juice.

We need:

• apricots - 2 kg
• sugar - 1.6 kg

Cooking:

For the prescription, we will need the benefits of the average degree of maturity. Strong hard do not take, they have not yet matured, and they will not give the desired taste and aroma.

Highly ripe also do not take, they will decompose, and it will turn out to be jam.

If you want to work out dense jam With saved slices, use just the fruits of the desired hardness.

1. Apricots wash and dry. Then cut into two halves, remove the bone and cut into small slices or cubes. As you want, and how it will be convenient. It is also desirable that the pieces are approximately the same size so that they are evenly warmed, and it did not work out that some pieces will remain entirely, while others will completely lose their shape.

I cut into cubes in size about 1.5 cm.

2. When cleaning apricots, they need to weigh them. The weight that will be important for how much you take sugar. I got 1.6 kg, which is why I take the same sugar.

3. Share cut slices in the pelvis and fall asleep with sugar. Shake well so that it is evenly distributed over all pieces.

4. Leave in such a state until the apricots are empty than juice. It depends on their variety and the degree of maturity. You can, during this time, segregate the contents several times.

You can leave for the night. If it is very hot, then you can leave in the refrigerator.

5. As soon as the juice appears enough, put the pelvis with all its contents on the middle fire. Boil. During this time, while the jam will heat up foam. It is desirable to shoot it, use it is best for this with a wooden spoon or blade.

The left foam can affect the quality of storage.

6. Bring to a boil and immediately turn off. No need to boil.

7. Leave the contents of cooling and incanded to 8 - 10 hours. Here it should turn out after insistence.

After that, put on fire again, and bring it back to boil again. Then to withstand another 8 - 10 hours.

8. Sterilize banks in advance. It can be done by any of the many known methods. I will not be distracted on this topic so as not to waste the time of those who have long been able to do.

9. Now that everything is ready for completion, proceed to the final stage. Get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just as we expected to see it.

10. Put it on fire, bring to a boil. The foam will be formed again, take it carefully. The finished product should turn out to be transparent, luminous.

How will boil, cook 5 - 6 minutes.

11. After that, immediately pour into banks. For this you can use a funnel with a wide neck.

The finished product should be approximately 2 liters, plus, minus a little. It depends on how juicy your fruits were.

12. Split banks with covers, at least screwing, although using a twisted machine. Then flip them over, cover with a towel and leave to the complete cooling.

13. Then put it on storing into a dark cool place, having previously turned them into the usual position.

The method when the product is insisted several times with large temporary intervals called "proof". It allows the most well drinking berries and fruit syrup and own juice. They can be said are in a liquid caramel.

Then heating again and cool again. The fruits are completely impregnated and this allows them to be preserved at least as a whole form, both in and in slices, and in those that we apply them.

So in this recipe, slices are preserved in the form in which we prepared them. And the delicacy itself was very thick and beautiful.

Apricots without seeds in Multivarka Redmond

Poverty delicious jamAnd also can be jam in a slow cooker. The cooking process is not very much different. At the end of the recipe I will tell you how to cook it.

We will prepare our delicacy in the Redmond Pan.

We need:

• apricots - 1 kg
• sugar - 0.5 kg
• water - 0.5 glasses
• lemon juice - 1 h. spoon

Cooking:

1. Apricots wash and dry. Then cut down how you want. You can only cut them into two parts, or four, or even at all slices.

It is better to use dense fruit for cooking. Soft and very ripe quickly lose their shape. But if you cook Jam, you can use them.

2. In the multicooker's bowl, pour the cooked water.

3. Add sliced \u200b\u200bapricots.

And covered with sugar from above. Sugar We use not very much. But if you are a sloth, you can add a kilogram of sugar to a kilogram of fruits.

Close the cup with a lid.

4. Select mode - extinguishing, product - vegetables. Set the time - 30 minutes. Prepare in this mode, the contents will be at a temperature of 99 degrees.

5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam formed on its surface. It must be carefully removed.

But before you begin to do it, it is necessary to check whether the sugar was dissolved. To do this, stir the mass of the silicone spatula, which was included, or use a wooden spoon or blade. Be sure to mix starting from the bottom.

In principle, the fluid was formed enough and nothing should burn

7. After 18 minutes, it's time to turn a multicooker. And the contents mix and add lemon juice again.

And then mix again.

8. Hot pour it into pre-washed and sterilized banks, cover the same lids. Banks flip over and cover with a towel. Leave in this form to complete cooling.

9. Then turn back. Store in a dark cooler place.

From this number of products, approximately liter of jam will be obtained. It is thick, amber - yellow, fragrant and very tasty. Therefore, the one who likes to cook in a slow cooker - better recipe can not found

It really is very tasty!

Jam from apricots in a slow cooker

Jam gets more thick than jam. And it is prepared to eat just like that, as well as for use as a filling for pies, pies and cupcakes.

The difference from the previous recipe is that:

1. It is not necessary to use dense fruits, you can take them and very ripe.
2. Cut apricots are needed either by cubes with a size of approximately 1.5 cm or small slices.
3. Ingredients exclude water
4. Instead of lemon juice, add half a twisted purified lemon or orange.
5. You can add their zest, rubbed on a shallow grater.

Otherwise, the recipe remains unchanged. The proportions of apricots and sugars are the same, and the cooking process itself is the same.

Halves of apricots in amber syrup in Polish

And in such a way you prepare your favorite jam in Poland. It has its own features of preparation, sweet delicacy is considered a real refined treat for real gourmets.

Despite this fact, it is not difficult to prepare it. Moreover, it is preparing in one app. No need to wait until it appears within 2 - 3 days. Just welded once, and that's it. This once again proves the statement that "all ingenious is simple!"

And to you more interesting, I decided to show it to you on the example of the video. We specifically removed it for this article.

Here is a simple, and interesting recipe.

I think the recipe will interest you, and you prepare on it. Let not from two, so at least from a kilogram of fruit.

Apricot jam fried in a pan

There is also such an original, I will not be afraid of this comparison, the method of cooking. Usually, such a delicacy is prepared not for long-term storage, or stored it in the refrigerator.

The recipe is interesting and very fast. And of course, very tasty. Yes, otherwise it cannot be when it comes to apricots.

We need:

• apricots - 4 banks of sliced \u200b\u200bapricots
• sugar - 2 the same banks

Cooking:

1. Apricots are thoroughly wash and give them to dry. After that, cut into two halves and remove the bone. Cut the half cubes with a size of 1.5 cm, or a little more.

To put them in a jar in which later and you will keep your workpiece.

The peculiarity of this recipe is that the amount of sugar in relation to the main product we determine not kilograms, but by banks. So, on two banks of the chopped fruit we will need one same Sugar Bank. Therefore, it is necessary to add chopped fruits just in the jar.

2. Put a frying pan on the middle fire, it is better to take it with thick walls. Pour into it two banks of chopped fruits.

Then pour one jar of sugar.

Constantly stirring until the sugar is completely dissolved. To fry jam on medium heat and watch it, so that it does not need it, caramel is not needed in this case. After some time, apricots will be allowed juice, and sugar is completely dissolved.

3. The contents have slightly lightened and the place has appeared even for two cans of chopped fruits and sugar banks.

Pour something else, and mix, again until the sugar is completely dissolved. Fry on medium heat, interfere with periodically.

It is desirable at this time from the slab not to move, stir and monitor the state of the ingredients.

4. Fry (or cook) to a condition until a large number of syrup is formed. Sliced \u200b\u200bfruits should be completely shipped, as if to "swim" in it.

5. Sterilize thoroughly washed banks. You can do it for a couple, in the oven, as in the past recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Stop full power and sterilize 4 minutes. This is the fastest way.

After this time, the banks are getting, and water to merge.

Covers are also rinsed, pour water and boil over 4 to 5 minutes.

6. When our jam also let a lot of juice, and the whole sugar was dissolved in it, you can add a little fire, damage the time and fry it 7 - 8 minutes.

You also need to remove the resulting foam.

7. Then pour it into banks, for this very well have a funnel with a thick neck. Close the covers and turn over, putting them on the lid. Cover the towel and leave in this form until complete cooling.

8. Then turn over again, already in their usual position, and put in a dark cool place, and better in the refrigerator.

I admit honestly, I never kept such jam in the apartment, and I don't know how it behaves there. Although I think that everything is usually behaving and all other jam. Thermal processing in principle was sufficient.

I'm getting ready, and I keep it in the refrigerator. Yes, and then not for a long time. We begin to eat it about a month after cooking, and eat even the onset of cold weather.

From this number of ingredients there should be 4 banks of the finished product. Provided that banks use the same ones that all the ingredients were measured.

Apricot jam in Greek with walnuts

In the last article I offered to your attention, where a nice surprise was in the form of a whole apricot in the middle of the apricot walnut or apricot bone nut.

This way is not in vain has such a name. It is necessary to prepare for its preparation and cooking, so as not to damage the fruits and keep their integrity throughout the cooking process.

And this recipe also provides for the presence of walnut, but prepare it easier. Although I must say that the result is not worse thanks.

We need:

• apricots - 1 kg
• walnuts - 3/4 glasses
• sugar - 1 kg

Cooking:

1. Apricots wash and give a drain of water. Then cut on halves, or quantity, as it wanted more, and how more like it. Nuts are not very fine.

2. Share in the pelvis one and the other, and fall asleep with sugar. Taz Shake so that sugar penetrates until the bottom. This will contribute to the rapid and better allocation of juice. Moreover, if you cut the fruit by quantity, the juice will begin to stand out faster.

3. Let it breed in the ingredients of the clock 6, during this time every hour shake the contents.

4. After allotted time, check how much juice. If it will be enough to prepare it, then well. If it was very small formed, then pour half a glass of boiled or spring water.

5. Put the pelvis with all the contents on the middle fire and to withstand there until completely dissolved sugar. During heating, you can still shake it several times, or gently mix the sugar so that it will not get on the bottom and not burned.

6. After the jam boils, throw it out for 5 minutes and warm it up on a slow fire, removing the foam.

7. Then remove from the fire and give cool and brew 8 - 10 hours.

8. And after that, again put on fire and bring to a boil. Cooking 15 minutes, gently shake every 5 minutes. It is necessary so that the apricot lolly is evenly warmed and drinking syrup.

If you want to get a thicker product, then cook for another 15 minutes.

In general, when preparing any jam, you should know such a trick. When intense foaming ceases, and the mass will begin to boil more slowly at the same temperature, it means that our delicacy was welded and ready to shift it into banks.

9. By the end of cooking, we must already be sterilized by banks. Pour the product obtained in them and turn it over, putting them on the lid. Leave in this form to complete cooling.

10. And turning over again, put on storage in a cool dark place.

Well, how are not tired of reading recipes? Tired?! Of course, the matter is responsible! I want to make high-quality workpieces for the winter so that neither work, no money disappear. And for this you need to have delicious proven recipes. What I tried to offer you today.

Chose something to your liking? Hope you have chosen. That's good! Then go to the market, buy delicious apricots and prepare the same delicious delicacy on the joy of yourself and all your loved ones.

Bon Appetit!