Aromatic apricots don't always go well with jam. But the poles, on the contrary, become so fragrant and jelly-like in it that they are just perfect for jam or jam.
Ingredients:
2 kg poles
2 kg sugar
1 glass of water
How to cook:
1. Sort the apricots and wash each one separately under running water. Then dry a little in a sieve or colander. Excess moisture is not needed in the jam!
Important! Too soft fruits, with dents or rot, remove immediately. No amount of pruning will help preserve the apricot for cooking, but the jam from them can turn sour.
2. With a knife, draw along the groove and cut the poles in half, carefully remove the bone. You do not need to rinse again.
3. Weigh the resulting workpiece. From 2 kg of wild apricot, I have 1 650 gr. This is after the removal of the bones, plus a few pieces were rejected due to bruising and other things.
4. Place the apricots in a large saucepan and add 1 kg of sugar. Mix. Leave for at least 2 hours for the fruit to give juice and it is mixed with sugar.
You can also leave it on for 5-8 hours. But 2-3 hours will be quite enough.
Important! It is not necessary to ferment fermented in this way at night, this is very bad advice. In the summertime, apricots will simply ferment in sugar until morning and the jam from it will hardly be of high quality.
5. After 2.5 hours, stir the poles again and put on low heat. While stirring, bring the mixture until the sugar dissolves.
6. Parallel to the main saucepan, immediately cook the syrup from 1 kg of sugar and 1 glass of cold water. It should boil and turn white. It is not necessary to cook until transparent.
7. Pour the syrup into the hot apricots, stir gently and bring everything together to a boil. Boil for 2-3 minutes.
Important! Do not remove the foam at this moment! The poles can be sour and at this stage the whole mass will foam a lot.
8. Turn off the heat and leave the jam to infuse for 2-3 hours.
9. After the indicated time, put the pan on low heat again and start cooking the jam. After boiling, stirring occasionally, cook for 20-30 minutes.
Important! The jam will thicken strongly and turn into jam, from which it burns. Therefore, it is imperative to interfere with it. And remove the foam too.
10. Wash and sterilize jars. Boil the lids. Turn the cans upside down on a towel - we need dry ones.
11. Put the ready jam in jars and roll up immediately. It turns out a little more than 2 liters of thick jam similar to jelly or jam.
I recommend always turning over all the cans with canned food, and even putting the jam on the lid so that it is sucked in and there is no chance for air.
The cooled aromatic jam from the poles is perfectly stored in the apartment.
And it is very good with pancakes, pancakes, cheesecakes and just tea.
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