Homeland apricot aroma is solar Armenia, its name drupe was named after this mountain country. Jam made of ripe apricots, properly cooked, with integral transparent slices of fragrant fruit, reminiscent of the past winter, summer. Carefully penned in the hot season, apricot jam, similar to amber, gives the bounty of summer gardens, the doctor body and soothes the soul.

Benefits and composition of apricots

Homeland wild apricot is considered to be China, cultivate and plant trees began in Armenia because of the cultural homeland of apricot recognized precisely this Transcaucasian country. In the wild form is found in nature apricot Siberian, which grows in the mountains of Dauria.

Vitamin and mineral composition of apricots is very diverse: it most vitamin Vitamins for everyone   A slightly smaller group of vitamins B, PP, P and S. The rich content of provitamin A - carotene displays the fruit in the first place among all other stone fruits: this vitamin is especially necessary for the healthy growth of children. Potassium, magnesium, iron, iodine, phosphorus, sulfur, sodium, contained in the pulp apricots, help with cardiovascular diseases and kidney diseases. In apricot pits contained a large amount of fatty oil, in chemical composition is not inferior peach. It is used in medicine and cosmetology.

How to cook amber apricot jam

In order to weld transparent apricot jam, you need to select ripe whole fruit, rotten, not wrinkled, and not overripe, is easily separated from the bone. When selecting feedstock should pay attention to the absence of a rigid layer next to the bone, which will negatively affect the taste and quality of the finished jam. Usually such "inclusion" are wild zherdelah, which often give the markets for cultural juicy apricot.

Ways of cooking apricot jam, as well as recipes, a great many. One of my grandmother's cooking options is that two kilograms of apricots pitted take one kilogram of sugar, poured them clean Enumerated fruits and put the basin on a slow fire. Cook fifteen minutes after boiling, stirring regularly, then shut down, give the jam to cool, and again bring to a boil, cook for another ten minutes or so repeated several times, vyvarivaya jam to the required thickness and consistency. If the goal is to cook the jam with whole apricot halves, the procedure must be repeated two or three times.

Another way of cooking apricot jam is a long preparatory phase: pure apricot halves spread cups on the bottom of the pelvis up and poured a layer of sugar, repeat the procedure, sandwiching new layers of sugar so that all the fruit was covered with them. Leave a basin for a day, covering it with a clean towel. Once the sugar has dissolved in an aromatic apricot juice, jams amber brew begin at once. To this was adjusted with constant stirring to boiling jam and it is boiled for thirty to forty minutes. Optionally, at the end of cooking, add half a teaspoon of citric acid. The finished hot jam poured into clean sterilized jars and roll under the cover.

It is interesting

Apricot is a symbol of hospitality in Armenia, it is often called the "Armenian apple". Its Latin name apricot fruit Plums family got the name of this country - Prunus armeniaca. From specially treated apricot seeds produce ink, after squeezing fresh seeds get milk. Go seeds for the production of fatty oil. In folk medicine, the bones used as a sedative during hiccups and a strong cough, for the treatment of laryngitis, whooping cough, bronchitis, tracheitis. Because after the bones will be separated from the flesh when cooked jam, they can add value.

Since apricot fruit contain large amounts of glucose, and jam them boiled with sugar or honey, this product is contraindicated in patients with diabetes mellitus Diabetes Obese and gastritis with high acidity. Any food can be both medicine and poison.

Jeanne Pyatirikova

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