Instant apricot jam
Instant apricot jam - thick, bright, like a ray of sunshine, very tasty and healthy. Jam, aka confiture, is prepared in the same way as jam, with the difference that usually the berries and fruits remain intact in jam, and are very boiled in jam. Jam is always boiled in one step, it’s convenient, you don’t have to wait until the fruit secrete juice under the influence of sugar or bring it to a boil several times to keep the berry in its original form.
To reduce the cooking time and get a quality product, we chop the fruit beforehand, and then boil the fruit puree with sugar. The result is a very thick apricot jam, which can then be used to layer and coat the cake or served for breakfast with toasted toast and butter.
- Time for preparing: 35 minutes
- Amount: 900 g
Ingredients for Instant Apricot Jam
- 650 g ripe apricots;
- 500 g of sugar.
The method of preparation of apricot jam
Soak apricots in cold water, then wash thoroughly. Cut the fruit in half, remove the seeds.
Next, place the peeled fruits in a blender and turn into mashed potatoes by means of several impulse inclusions.
Weigh the apricot puree to determine exactly how much sugar will be needed to make the jam. For a thick confiture, you need to take as much sugar as the puree for making apricot jam weighs. I got about half a kilogram.
Pour granulated sugar into a bowl, mix. If the fruits are sweet, and you want to cook a lower-calorie dessert for the diet menu, then feel free to halve the sugar rate. Instant apricot jam will not be so thick, but still very tasty.
Leave the fruit puree for 10 minutes so that the sugar grains dissolve.
We put the mashed potatoes in a saucepan or stewpan with a thick bottom, put on the stove. Gradually heat over medium heat to a boil.
Boil for 15-20 minutes. First, the mass will foam rapidly, then gradually the foam will settle, the jam will begin to boil evenly. At this stage, remove the light foam with a spoon so that it does not get into the finished dish.
My cans in warm water with soda, rinse with boiling water. We put the cans in the oven on the wire rack, heat up to 120 degrees Celsius.
We put boiling apricot jam in hot jars. If you immediately close the hot jam with a lid, it will sweat, condensation will appear, and, as a result, mold during storage. To prevent this from happening, I cover the jars with hot jam with a clean cloth and seal them only when they have completely cooled down.
We close the finished apricot jam tightly, it can and should be stored at room temperature. Jam does not like cold, if you did everything right and kept clean when cooking and packing, the blanks will be left in the kitchen cabinet until spring, unless of course the sweet-tooth household eat the jam.