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Jam

Juicy, bright, fantastic attractive. On your table are delicious summer fruits and of course just the sweetest jam from them.

Ingredients:

For apricot jam:

  • apricots – 1 kg
  • Sugar – 800 g
  • Water – 200 ml
  • Nuclei of apricot pits – 6 pieces
  • Citric acid – 1 tsp

For peach jam:

  • Peaches – 1 kg
  • Sugar – 800 g
  • Water – 200 ml
  • Almonds – 100 g
  • Citric acid – 1 tsp

Preparation:

Apricot jam. Good clean and dry apricots. Remove the bones and pierce with a toothpick apricot across the surface, put into the pot. Apricot air dry in the oven and remove the core. Dry the kernels in the oven for 5 minutes at 160 degrees, remove the tape. Ready to pour the syrup jam. Leave until cool, then pour the syrup into a saucepan, bring to a boil again and pour the jam. Repeat this process 3 times. The last time the jam boil for 2-3 minutes, add kernels and citric acid. Put the finished jam into sterilized jars and roll up tightly.

Tip: To jam was amber, choose elastic apricots. Elastic apricots wash brush with soft bristles or a sponge.

Peach jam. Divide the peaches into two parts, remove the pit and scald with boiling water. Remove peel, place in a saucepan. Almond pour boiling water for 2 minutes, peel. Ready to pour the syrup jam. Leave until cool, then pour the syrup into a saucepan, bring to a boil again and pour the jam. Repeat this process 3 times. The last time the jam boil for 2-3 minutes, add the almonds and citric acid. Put the finished jam into sterilized jars and roll up tightly.

Tip: If during cooking jam appears foam – remove it to jam not fermented.

Sugar syrup. In a saucepan, combine the water and sugar. Boil the syrup over low heat, stirring constantly.

Categories:   Conservation, Recipes

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