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Peach jam

Peach jam


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1. Cut the apricots in half and remove the seeds, then sprinkle with alcohol and lemon juice

2. Before you put them to boil, squeeze the apricots a little in your hand, as if you were kneading a dough.

3. Put on high heat for 10 minutes and then leave to cool for 5-10 minutes.

4. Pour into a strainer and press again by hand to result in a fine paste.

5. Then add 1 kg of sugar and put them on high heat for 15-20 minutes.

6. When it is ready, jam, put it in very clean and sterilized jars, after closing the lid it is recommended to put the lid down for 5-10 minutes to close better.


You can find more recipes on my personal blog: http://foodandproducts-ro.blogspot.com/p/x.html


Apricot jam, marmalade or jam

Apricot jam, marmalade or marmalade, there are 3 different recipes, with the same fragrant result. No additives or preservatives. I make Gem, jam or apricot jam as naturally as possible and they stay excellent for several years.

I found large, beautiful apricots, with a vague apricot taste and extremely expensive (2.99 euros kg), so I took 1 kg, to make 2 jars of jam, of appetite. I really like it pancakes with apricot jam, Greta Garbo Cake or Albinita Cake & ndash sheets with honey. So I make a little apricot jam every year. In Romania, my mother had some wonderful apricots in the yard, at the country house and I can't tell you what jam and marmalade I used to make. God, what a scent they had !!

When I was a child, there were huge apricots full of juicy and sweet fruits behind the house. We never get tired of eating, I always liked apricots. We gathered some big baskets and then my mother and aunts made compote, jam, jam, marmalade, brandy, apricot & hellip. And many cakes. How good was that apricot brandy, hard, pulled twice! They did a little and everyone took it home, it was the ladies' reserve. Along with them were pears and plums, which also went to cans and brandy. Those apricots are no longer there, they have been dry for almost 20 years. But my children also caught them, my husband and my brother had made a swing on a thick branch.

I also have other jam and jam recipes that I can't wait to try:


Ingredient:

  • 0.5 kg of dried apricots or 750 g of fresh apricots
  • 12 medium-sized oranges
  • a large grapefruit
  • 3.5 l of water
  • half a teaspoon of baking powder
  • a cup and 3/4 of crushed and drained pineapple
  • 3/4 cup of lemon juice
  • 9 cups of sugar

Put the apricots in a large bowl of water and let them soak overnight (if you use dried apricots). If you use raw apricots, wash them, remove the seeds and cut them in half.

Carefully peel the outside of the oranges and grapefruit with a knife blade to release the citrus oils. Then peel the oranges and grapefruit, cut the skin into cubes (keep the pulp for other uses).

Mix all the chopped peel, a quarter of the amount of water and baking powder in a deep, stainless steel bowl, then bring to the boil. Reduce heat, cover and simmer for 15 minutes. Rinse well and drain the liquid.

Add the rest of the water to the citrus peel mixture, then bring to the boil. Reduce heat, cover and simmer again for 15 minutes. Get off the fire. Keep covered and let stand in the liquid overnight. Afterwards, drain all the sauce well.

Chop all the apricots. Put them in a deep bowl with the pineapple, lemon juice, sugar and cooked citrus peel, mixing well. Bring to the boil, stirring until the sugar dissolves. Then boil, stirring constantly, until the mixture reaches about 220 C or until the mixture does not slip off the tail of a metal spoon. Remove from the heat and collect the foam from the surface.

Put it fast peach jam in sterilized jars.

Apricots seem like nice and kind fruits to me! They are delicious every time you add them to a dish and a peach jam it is even more fragrant, especially in combination with citrus and pineapple! Ideal for an afternoon tea or a frugal breakfast!


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(5 points / total votes: 20)

Cori Cj 3 years ago - 6 July 2017 10:58

Re: Apricot jam

And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peaches ... I cleaned them of the skin / peel).

Ioana 3 years ago - July 6, 2017 11:10

Re: Apricot jam

I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.

Cori Cj 3 years ago - 6 July 2017 11:18

Re: Apricot jam

And if the time is shorter .. and the quantity is higher (it doesn't decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it's a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday

Ioana 3 years ago - 6 July 2017 12:17

Re: Apricot jam

I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.

Ioana 3 years ago - 6 July 2017 19:14

Re: Apricot jam

Cori, large jars are only 680 ml. I will also correct in the recipe.

Cori Cj 3 years ago - 7 July 2017 07:46

Re: Apricot jam

Anne 2 years ago - 24 July 2017 10:04

Re: Apricot jam

Hi,
Apricot jam is my favorite.
I will try your recipe.

I wish you a pleasant holiday!

Mihai a year ago - July 25, 2018 15:00

Re: Apricot jam

The sugar will not melt until we want to make caramel, otherwise it will just dissolve!

Camelia B. a year ago - 8 August 2018 11:30

Re: Apricot jam

The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.

Ioana a year ago - 8 August 2018 11:38

Re: Apricot jam

That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.

Todorov Dan a year ago - 13 June 2019 15:12

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:34

Re: Apricot jam

Todorov Dan a year ago - June 14, 2019 10:39

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:41

Re: Apricot jam

no problem running away.

Ioana 16 hours ago - July 8, 2020 17:19

Re: Apricot jam

Hello Ioana,
Can this recipe also be used for peaches?


APRICOT SWEET RECIPE. How to prepare the best seasonal jam!

APRICOT SWEET RECIPE. How to prepare the best seasonal jam!

APRICOT SWEET RECIPE. It's summer fruit jam time, so you can try to make a delicious one. PEACH JAM.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

APRICOT SWEET RECIPE. Ingredient:

3 kilograms of pitted apricots.
2,400 grams of sugar
2 sachets of lemon salt
1 sachet of preservative

APRICOT SWEET RECIPE. Method of preparation:

The apricots are washed and placed in a large pot, so that all the apricots fit in the same container. Then add a layer of apricots and a layer of sugar. The operation is repeated until the last layer is sugar, after which it is put in the refrigerator, where it is left overnight.

APRICOT SWEET RECIPE. The next day, the apricots are put on the fire for 30 minutes, after the lemon salt has been added. While the composition is on the stove, it is advisable to mix in the jam, so that it does not stick to the pot.

After the 30 minutes have elapsed, it is recommended to remove the apricots from the pot and leave only the syrup to boil. When the syrup has dropped and curdled, add the apricots again.

APRICOT SWEET RECIPE. Then add lemon salt and vanilla sugar and mix gently for a few minutes, then take the pot off the heat and put the apricot jam obtained in jars, which after being sealed, turn upside down until I'm getting cold.


Label: apricot jam

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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APRICOT SWEET RECIPE. How to prepare the best seasonal jam!

APRICOT SWEET RECIPE. How to prepare the best seasonal jam!

APRICOT SWEET RECIPE. It's summer fruit jam time, so you can try to make a delicious one. PEACH JAM.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

APRICOT SWEET RECIPE. Ingredient:

3 kilograms of pitted apricots.
2,400 grams of sugar
2 sachets of lemon salt
1 sachet of preservative

APRICOT SWEET RECIPE. Method of preparation:

The apricots are washed and placed in a large pot, so that all the apricots fit in the same container. Then add a layer of apricots and a layer of sugar. The operation is repeated until the last layer is sugar, after which it is put in the refrigerator, where it is left overnight.

APRICOT SWEET RECIPE. The next day, the apricots are put on the fire for 30 minutes, after the lemon salt has been added. While the composition is on the stove, it is advisable to mix in the jam, so that it does not stick to the pot.

After the 30 minutes have elapsed, it is recommended to remove the apricots from the pot and leave only the syrup to boil. When the syrup has dropped and curdled, add the apricots again.

APRICOT SWEET RECIPE. Then add lemon salt and vanilla sugar and mix gently for a few minutes, then take the pot off the heat and put the apricot jam obtained in jars, which after being sealed, turn upside down until I'm getting cold.


Apricot jam - the classic recipe

The classic jam recipe contains 1 kilogram of apricot, 1 kg of sugar and 150 ml of water. You can add other flavors, such as vanilla. It will give it a subtle scent.

You can peel the apricots or leave them like that, but be sure to add them to the water with the juice of 1 lemon to keep their color and stay strong.

Bring the sugar to a boil in water and bring to a boil until it becomes a syrup. Then add the well drained fruit and bring to the boil. Collect the foam from the surface, without stirring.

Cover the pan and leave it overnight, and repeat the procedure the next day. You will notice that the jam is ready when the syrup is bound. Put the hot jam in jars and let them cool. Then they are only good to put in the pantry.


Apricot tart with Valerie's food

Hello dear friends! Today I have an amazing recipe for you. It is a tart, but not a classic one, cooked in a special form, but a rustic one that is made very quickly and easily. I really liked the tart and Max said it was his favorite after the raspberry chocolate tart. I suggest you prepare it too, you can also use other fruits or berries that you like for this tart. I liked this combination because the crust of the dough and the cottage cheese were sweet and the apricots had a sour taste and matched perfectly. I hope you like today's recipe and prepare it with pleasure. Have a tasty day and enjoy it!

INGREDIENT:

1 egg yolk
1 tablespoon almond flakes (optional)
1 tablespoon brown sugar

FOR DOUGH:

300 gr. - White flour
150 gr. - butter (cold)
100 gr. - powdered sugar
1 egg tied
1 teaspoon - vanilla essence
1/3 teaspoon - salt

FOR THE FILLING:

500 gr. - apricots (small to medium sizes)
200 gr. - soft cow's cheese
50 gr. - raisins
50 gr. - powdered sugar
1 egg white

FOR DECOR:

Powdered sugar
Mint


Apricot jam with whole fruits - step by step recipe!

Apricot jam is a real delight, and this recipe is one of the most successful! It is unusual and interesting in that the fruit remains whole.

INGREDIENT:

-1.6 g of sugar (800 g for 1 kg of fruit)

METHOD OF PREPARATION:

1.First, apricots should be soaked in water with baking soda to keep their shape during cooking. We have 2 kg of apricots, which we left in 3l of water with 3 tablespoons of baking soda (1 tablespoon to 1l) for 3 hours.

2.Then wash the fruit and remove the seeds, using a skewer or a wooden stick.

3. Peel the apricot kernels, then the thin skin and put them back in the apricots.

4.Prepare a syrup of water and sugar, taking into account the proportions. For 2 kg of apricots, I used 1.6 kg of sugar and 250 ml of water. Bring the syrup to the boil.

5. Add the apricots to the boiling syrup, turn off the flame and leave the fruit for 8 hours.

6. Then boil the jam for 10 minutes on low heat, since it reaches the boiling point. Allow the jam to cool completely.

7. Boil the jam for the third and last time, again for 10 minutes after it boils. Remove the foam that forms.

8. Add the lemon juice, boil the jam for another 5 minutes and it's ready.


Raspberry jam

The raspberries are washed in a sieve and allowed to drain. Then put it in the pan in which you make the jam (which does not stick) and add the sugar.


Put it on a high heat until it starts to boil, then heat it over a medium flame and let it boil for 20 minutes, taking care not to stick.


Towards the end, add the lemon juice and leave for another 2-3 minutes. Remove from the heat, allow to cool slightly and then place in jars. Put the lids on and (I do so) turn the lid down, leaving them to cool and the lids are pulled out (when you press in the middle you can't hear the click).