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. Jam
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.