Fragrant apricot jam recipes which are very diverse - this is a wonderful dessert that will decorate any table. Bright orange What color blends orange: bold and calm combination   this jam will fill most optimistic overcast morning, and its rich flavor of fill on sunny summer days. How can prepare a delicious and beautiful dessert?

Apricot: pantry sun

Homeland apricot is considered to be Asia, cultivated, these fruits have started in Armenia. Over time, these fruits have become very popular, which is not surprising: after all, sweet and fragrant apricot, absorbed the sunshine, extremely tasty raw or dried form, as well as in the various desserts, in compotes, marmalades, jams and fruit candy.

These fruits contain valuable organic acids: citric, malic, tartaric and salicylic. Among the stone fruit Apricot has the highest content of carotene - provitamin A. Contained in apricot and vitamins Vitamins for everyone   Groups B, C, P, PP. This fruit strengthens the walls of blood vessels and is very useful for the prevention of various cardiovascular diseases. I must say, apricot generally very good for the heart because of its fruit contains a huge amount of potassium. Apricots are useful for kidney disease, and high fiber content in the orange fruit helps cleanse the body. Furthermore, apricots contains a lot of iron, magnesium, iodine, phosphorus and sulfur. Apricot kernel oil is widely used in cosmetics and medicine. In many respects, it is not inferior peach oil.

Apricot Jam is popular all over the world, especially in European countries, thanks to the bright taste, attractive color and delicate flavor. This jam is used as a filling for pies and cakes sandwiching without it is impossible to prepare such exquisite works of confectionary art, for example, the famous cake «Sacher».

Counters modern shops, usually crammed with jars of jam, but, oddly enough, found in good selling apricot jam Apricot Jam: amber bank   Can not infrequently. As a rule, contains in addition to a factory jam fruit and a lot of extra sugar additives: acidity regulators, conservatives, and other flavorings. As a result, taste and texture of the jam often leaves much to be desired, and in any case it can not be compared with fragrant apricot jam, cooked their own hands.

The basic rules of cooking jam

Inexperienced housewives jams could become moldy, ferment or sugar. Sometimes it can save tainted jam. For example, if the jam appeared mold, it must be removed and properly treat boil. Repeated boiling will help in other cases, and if the jam sugar, it is recommended to add a little lemon juice. But better, of course, just jam on the rules, avoiding its damage - a jam can be stored for several years.

Another common mistake - the digestion of the jam. Overcooked jam black and lose flavor and aroma inherent to fruits, from which it is cooked - there is only a taste of sugar. Correct this error is not possible, so you should follow very closely the jam while cooking, preventing the digestion.

The first rule of cooking jam says, are only used for the procurement of good-quality raw materials. It is not possible to weld quality of rotten fruit jam - this product will have a musty odor and quickly deteriorate.

The second rule: when cooked jam should be carefully remove all the foam. This contributes to a better safety of jam and improves its taste. The foam is comfortable to shoot a flat spoon, moving from the edge of the pan to the center. Previous jam foam - a favorite children's treat.

The third rule: you need to jam cook until done - not a minute less, and not a minute more. How to determine the readiness of jam? Experienced hostess are a variety of ways. For example, you can drop a drop of syrup on the plate, soaked in cold water: the finished jam syrup not be spread, will retain the shape of a drop. Another way to determine the readiness of jam: a drop of syrup, squeeze your fingers and then let go. If the thread is formed sticky, which means that the jam is ready. In addition, fruits and berries become translucent and evenly distributed in the thickness of the jam without surfacing to the top. Properly cooked jam has an aroma and taste. If there are notes in the aroma of burnt sugar, it shows the digestion of the jam.

Jam made of chopped apricots

It is best suited for making jam apricot varieties such as Sha-crystals, Pineapple, Shindohlan and rosy-cheeked. If you wish, you can use other varieties, most importantly, the fruits were fragrant.

Small apricots are often boiled with a bone - it helps to keep the shape of the fruit. However, the jam with seeds is very uncomfortable there, it can not be served to guests or use as a filling for pies. So sometimes is neglected outer beauty preserves the sake of convenience.

Apricots with running water, remove the damaged fruit. After that, dry fruits, cut them in half or into smaller pieces depending on the size of the fruit, put in a pot or basin for boiling jams and fill with sugar. For apricot jam on one kilogram of fruit you need to take a kilo and two hundred grams of sugar. If apricots are very sweet, the amount of sugar can be reduced.

After a while, apricots give juice: this means that you can start cooking jam. First you need to bring the mixture to a boil, stirring occasionally. When the jam starts to foam, the fire should be reduced, and all appeared to remove foam. After the jam pokipit five minutes, it must be removed from the heat and leave for at least eight hours of infusion. After this period, you need to boil the jam again five to ten minutes. Typically, during the second cooking foams hardly formed. If the jam is not yet ready, he should leave for eight hours, then cook until tender.

Ready jam should be poured into clean, dry jars. Sterilize the workpiece Optional: well cooked jam perfectly kept, of course, if hungry will allow households to postpone the wine for a long time.

Maria Bykov

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