Help young, inexperienced housewives: how to cook apricot jam to preserve the taste and color of fresh apricots

I set a goal for myself this year. I want to cook. house-jam! Fruits are stocked plenty, sugar is also on the shelves of stores. So I had to find out her signature recipe from my mom. I glowed with happiness when she shared with me the detailed instructions for making jam. “You can show yours too,” Ma said at the end, affectionately speaking about readers. "Site". Well, I'm showing you!



I used to make neither jam nor jam, because I was afraid that I would not work. But when my mother told me what to do, I was excited. In general, the recipe is so simple that even an inexperienced hostess like me can cope with it.

The ingredients

• 2 kg apricots without seeds
• 1 kg of sugar
• 2 oranges
• 1 pinch of citric acid

Preparation

1. First of all, prepare the apricots. Wash them well and dry them. Then remove the seeds from the fruit. The weight in the recipe is indicated in pure form, that is, you need 2 kilograms of apricots without pits.
   
   
   
   
2. Pass the fruit through a meat grinder or grind it into porridge with a blender. Who's more comfortable? The old-fashioned mother uses a meat grinder for this. In the ground apricot mass, you need to add sugar and mix everything well.
3. Rub the orange peel and add it to the apricot porridge. You will also need citrus pulp. Try to clean each slice of skin as best as possible. Then grind the oranges with a blender. Add the mass to the apricots.
   
   
   
   
4. Put a pot of future jam on a big fire and bring the mass to a boil. When that happens, make a small fire and record exactly 40 minutes. That's how much homemade apricot jam will be brewed. It needs to be stirred from time to time.
5. While the jam is brewing, don't sit around. Sterilize the banks in any convenient way. I've written about this before. And also boil the lids.
   
   
   
   
6. When the jam is finished, add citric acid to it. Only about 1/3 of a teaspoon is enough. Stir it all together. Done! It is time to pour the delicacy on the banks and close them tightly with lids.
7. When jam cans cool, safely move them to a cool place for storage. As soon as the cold begins to rage outside the window, homemade jam will save you from longing. It is delicious to eat just a spoon, washing down jam with aromatic tea!
   
   
   
   

Editorial advice Although we've been cooking homemade apricot jam, there are also oranges in the recipe. First, citrus fruits make this treat more aromatic. Secondly, the fruit also affects the taste of jam. He has a light and pleasant sourness.

If you are ready to experiment, try adding some grated ginger root to the jam. For 2 kilograms of apricots will be enough about 50 g of this fragrant product. It'll make a real vitamin bomb!



By the way, instead of oranges, you can use lemons or grapefruits. The main thing is that the bitter skin of these citrus fruits does not fall into the jam. I have seen recipes that use scented pepper and coffee beans as unusual additives. In addition, various liqueurs are added to the jam.

As you can see, there are a lot of variations. It all depends on your taste and how brave you are. For example, I would not dare to add sweet pepper to sweet jam. And you?

Tell me, do you make jam at home? It will be great if you share your recipe with us in the comments!