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Peach jam

Peach jam


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Fresh, hard apricots are chosen, not too big and not too ripe, without deficiencies. Wash the apricots and peel very thinly, with a sharp knife. If the fruit is large, cut it in half. Once cleaned, put in a bowl, in which dissolved baking soda (1 teaspoon of baking soda to 1.5 liters of water). Leave the apricots cleaned in baking soda for 10-15 minutes, then remove, rinse in two cold waters and allow to drain. If the fruits are small, remove the seeds very carefully with a stick, so that the apricots remain whole.

Apricot kernels are broken, scalded with hot water, wiped off with water and peeled.

The sugar with the 3 glasses of water, put on the stove over low heat, until it dissolves, then turn on the heat, until the syrup binds well. When the syrup has set well (the sample is made with the syrup that does not spread immediately when it falls into the saucer) take the pan off the stove and after it stops boiling, put the apricots cleaned and drained of water, vanilla and kernels. Leave the pan away from the heat for 15 minutes, stirring the contents from time to time, so that the syrup covers all the fruit. When the apricots have left their juice in the syrup, put the pan back on high heat and watch carefully, gathering the foam that rises to the surface. After a few boils, remove the pan from the heat again and leave for another 15-20 minutes, so that the fruits leave all their juice. After this time, put the pan back on high heat, shaking it from time to time and gathering the foam that forms. When the jam is almost ready, add the juice of half a lemon, leave the pan on the fire for a few boils, try the jam (bean sample), then, when it is found to be ready, remove from the heat. and put in a safe place, covered with a clean towel, moistened and well squeezed with water.

When the jam has cooled (it can be even the next day) put it in clean jars, close it tightly and keep it in a cool, clean and airy place.


1

To make jam, use only vessels dedicated to this purpose.

2

Choose hard and not very ripe apricots, if you want to keep their shape and not porridge.

3

The fruits are kept in water with baking soda to harden. Whoever wants, can keep them in lime water, but for 3 hours.

4

Do not make more than 1 kg of jam, because a larger amount will boil for a longer time, and the fruit may porridge and the color darkens.

5

Tie the syrup well before putting the fruit, because in this way the jam will be made faster and will keep its beautiful color.

6

Boil the jam over high heat to keep its color, but keep an eye on it, because it swells quickly and overflows. When it starts to swell, gather the foam, lower the heat and when it has calmed down, make it bigger again.

7

Do not put the hot jam in jars, because the fruit will porridge and rise to the surface. Let it cool until the next day.

8

Once the jam is ready, avoid contact with water, or anything else, so that it does not become sugary.

9

Do not boil the jam more than necessary, because it will darken, the fruit will porridge and there is a risk of sugaring.

10

If you tie the jam too tightly, it will sweeten.

11

If you have syrup left, put it in a bottle and use it as such, with mineral water, or as a topping for other sweets.


How to make apricot jam or marmalade recipe from the past?

How are apricots prepared for jam?

I chose stronger apricots, not very ripe.

I washed them and cut them in halves or quarters, depending on the size. I set the kernels aside and gave them to my daughter to break with a hammer. I used to be the one sent to do this job :). Bridge: wait at least an hour for them to swell and not slip under the hammer.

Weighed the cleaned apricots and found that I was fixed with 1 kg (the seeds weighed about 80 g). I covered them with 800 g of sugar and I squeezed over them the juice of a lemon.

I mixed everything, put a lid on the bowl and put it in the fridge for 24 hours. During this time the apricots leave a lot of juice, they actually swim in it. I also mixed the undissolved sugar from the bottom.

How do you scald and peel apricot kernels for jam or marmalade?

My daughter returned home with the core of the apricot kernels. They look exactly like almonds: oval and brown-skinned.

I boiled some water in a saucepan and scalded the seeds for 1 minute. Then I peeled them (warm) & # 8211 the swollen membrane of water comes out of them very easily. I collected them in a box (without a lid) and set them aside to dry.


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(5 points / total votes: 20)

Cori Cj 3 years ago - 6 July 2017 10:58

Re: Apricot jam

And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peaches ... I cleaned them of the skin / peel).

Ioana 3 years ago - July 6, 2017 11:10

Re: Apricot jam

I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.

Cori Cj 3 years ago - 6 July 2017 11:18

Re: Apricot jam

And if the time is shorter .. and the quantity is higher (it doesn't decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it's a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday

Ioana 3 years ago - 6 July 2017 12:17

Re: Apricot jam

I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.

Ioana 3 years ago - 6 July 2017 19:14

Re: Apricot jam

Cori, large jars are only 680 ml. I will also correct in the recipe.

Cori Cj 3 years ago - 7 July 2017 07:46

Re: Apricot jam

Anne 2 years ago - 24 July 2017 10:04

Re: Apricot jam

Hi,
Apricot jam is my favorite.
I will try your recipe.

I wish you a pleasant holiday!

Mihai a year ago - July 25, 2018 15:00

Re: Apricot jam

The sugar will not melt until we want to make caramel, otherwise it will just dissolve!

Camelia B. a year ago - 8 August 2018 11:30

Re: Apricot jam

The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.

Ioana a year ago - 8 August 2018 11:38

Re: Apricot jam

That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.

Todorov Dan a year ago - 13 June 2019 15:12

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:34

Re: Apricot jam

Todorov Dan a year ago - June 14, 2019 10:39

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:41

Re: Apricot jam

no problem running away.

Ioana 16 hours ago - July 8, 2020 17:19

Re: Apricot jam

Hello Ioana,
Can this recipe also be used for peaches?


SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.

Homemade apricot jam or jam recipes

After the fruit has boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.

Peach jam

  • 2.5 kg pitted apricots
  • 1 kg of sugar
  • juice from 2 lemons


Apricot jam & # 8211 Perfect for any dessert. Here's how it's done

Apricot jam prepared according to this recipe is thick, fragrant and moderately sweet. It is suitable for preparing various desserts, but can also be eaten on bread.

Necessary ingredients:

  • 1.5 kg apricot, 1.2 kg sugar
  • 50 ml water, juice squeezed from half a lemon
  • 10 gr Agar-agar (vegetable gelatin), 50 ml water (at room temperature)

Method of preparation:

From the given ingredients you should get 4 jars of 500 ml of jam.

Wash the apricots, remove the seeds and put them in a pan. Pour water over them and add sugar. Put the pan on the fire and let the apricots boil. Mix occasionally.

Do not light the fire too much, otherwise the jam may burn. When it starts to boil, pour the squeezed juice from half a lemon and mix well.

Cook the jam for 20 minutes, stirring gently, from bottom to top, so as not to break the apricot halves. Mix agar-agar with 50 ml of water at room temperature. Pour the liquid obtained into the pan with the jam.

Leave the jam on the fire for another 3 minutes. Then pour the jam into sterilized jars and tighten the lids. Turn the jars face down, cover them with a blanket or thick towel and let them cool.

After the jars have cooled completely, store them in a dark and cool place, preferably in the cellar or pantry. Try this simple recipe and prepare your jam jars for the winter.

You will be able to use apricot jam to prepare different desserts. You can also eat it in the morning, for breakfast, with toast and butter. Good appetite and increase cooking!


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Apricot jam & # 8211 Perfect for any dessert. Here's how it's done

Apricot jam prepared according to this recipe is thick, fragrant and moderately sweet. It is suitable for preparing various desserts, but can also be eaten on bread.

Necessary ingredients:

  • 1.5 kg apricot, 1.2 kg sugar
  • 50 ml water, juice squeezed from half a lemon
  • 10 gr Agar-agar (vegetable gelatin), 50 ml water (at room temperature)

Method of preparation:

From the given ingredients you should get 4 jars of 500 ml of jam.

Wash the apricots, remove the seeds and put them in a pan. Pour water over them and add sugar. Put the pan on the fire and let the apricots boil. Mix occasionally.

Do not light the fire too much, otherwise the jam may burn. When it starts to boil, pour the squeezed juice from half a lemon and mix well.

Cook the jam for 20 minutes, stirring gently, from bottom to top, so as not to break the apricot halves. Mix agar-agar with 50 ml of water at room temperature. Pour the liquid obtained into the pan with the jam.

Leave the jam on the fire for another 3 minutes. Then pour the jam into sterilized jars and tighten the lids. Turn the jars face down, cover them with a blanket or thick towel and let them cool.

After the jars have cooled completely, store them in a dark and cool place, preferably in the cellar or pantry. Try this simple recipe and prepare your jam jars for the winter.

You will be able to use apricot jam to prepare different desserts. You can also eat it in the morning, for breakfast, with toast and butter. Good appetite and increase cooking!


Apricots - 18 recipes

Our selection of apricot recipes. Find here both sweet apricot dishes (cakes, jam, compote, tart, etc.) and salty.

Apricots should be fresh, almost ripe and well colored. Soft fruits, attacked by various diseases or parasites, are not recommended. Apricot is also a fragile fruit, which should not be flattened in the package because it spoils in a few hours.


How to make ripe apricot jam

The apricots will peel, and this will be much easier if they are scalded for a few minutes in boiling water (until the skin wrinkles, showing signs that it can come off the fruit).

While the apricots are peeling, in an enameled pan used for jams, put the water with the sugar to melt and bind the syrup.

When the apricots have been peeled and the seeds removed, they will be put in cold water with lemon juice (in this case the use of lime water will be avoided, as the grandparents' method was known), then drained well and added to the syrup.

Let it boil for 2-3 minutes, put the pan on the fire for about 15 minutes (to leave the apricots in the water), then put the pan back to boil, until it binds properly (the drop test the jam on the cold plate, when it will remain like a whole grain and will not spread, then the jam will be ready).

At the last boiling, add the lemon juice and apricot kernels, peeled, but whole.

In time, the jars will be sterilized (washed well with hot water), left near a hot source (in the sun on a clean towel, or near the stove's eye when the jam boils), then put the hot jam, stapled the jars tightly and put in a warm bed. in a blanket a few days (2-3 days).

After a complete cooling of the jars, they will be placed in the pantry on the shelf in a cool and dry place.


Apricot jam & # 8211 Perfect for any dessert. Here's how it's done

Apricot jam prepared according to this recipe is thick, fragrant and moderately sweet. It is suitable for preparing various desserts, but can also be eaten on bread.

Necessary ingredients:

  • 1.5 kg apricot, 1.2 kg sugar
  • 50 ml water, juice squeezed from half a lemon
  • 10 gr Agar-agar (vegetable gelatin), 50 ml water (at room temperature)

Method of preparation:

From the given ingredients you should get 4 jars of 500 ml of jam.

Wash the apricots, remove the seeds and put them in a pan. Pour water over them and add sugar. Put the pan on the fire and let the apricots boil. Mix occasionally.

Do not light the fire too much, otherwise the jam may burn. When it starts to boil, pour the squeezed juice from half a lemon and mix well.

Cook the jam for 20 minutes, stirring gently, from bottom to top, so as not to break the apricot halves. Mix agar-agar with 50 ml of water at room temperature. Pour the liquid obtained into the pan with the jam.

Leave the jam on the fire for another 3 minutes. Then pour the jam into sterilized jars and tighten the lids. Turn the jars face down, cover them with a blanket or thick towel and let them cool.

After the jars have cooled completely, store them in a dark and cool place, preferably in the cellar or pantry. Try this simple recipe and prepare your jam jars for the winter.

You will be able to use apricot jam to prepare different desserts. You can also eat it in the morning, for breakfast, with toast and butter. Good appetite and increase cooking!



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