The fruits of the tree, which does not tolerate frost well, but can withstand drought, are rich in organic acids, flavonoids, and saccharides. Apricots contain small amounts of pectin, but as the fruit ripens, the concentration of this substance decreases. To get a thick confiture, the fruit mixture needs to be cooked for a long time. You can avoid long-term heat treatment if you add pectin to apricot jam, and the recipe is not difficult to find. The thickener is sold in stores and is made from fruits, usually apples.
Features of preparing apricot jam with pectin for the winter
To please your household with a fragrant dessert made from ruddy fruits, a gelling agent is used. The fruits are pitted because they contain toxic acid. Cook the jam over low heat, constantly removing the foam.
List of ingredients
In addition to apricots, to prepare the delicacy you will need sugar and a thickener. Some housewives add cinnamon, cloves or ginger powder to the fruit mass.
Food preparation
Ripe apricots are washed under the tap and the pits are removed. The fruits are chopped into slices without removing the peel, or ground in a blender.
How to prepare containers
The jam is poured into small glass jars. The dishes are checked for integrity, washed from dust and dirt using mustard or soda. Then the container is sterilized:
- over steam;
- in the microwave;
- in a container of boiling water;
- in the oven.
Half-liter dishes are disinfected for 10 minutes. After disinfection, the jars are dried.
How to make apricot jam with pectin
The thickener, obtained from apples, lemon peel, and pumpkin pulp, is odorless, does not interrupt the aroma of fruits, and does not change their color. To prepare apricot jam for long-term storage, take:
- 1 kg of fruits;
- 4 tbsp. Sahara;
- 10 g pectin.
The fruits should be washed under the tap, the pitted pulp should be placed in a blender and chopped. Place the puree in a bowl, add sugar and place on the stove. During cooking, it is necessary to remove the foam. When the mass becomes homogeneous, the crystals dissolve, cool it, add pectin, and boil for 5 or 6 minutes.
Apricot jam is also prepared in another way:
- One and a half kilograms of fruits, you can take broken and overripe ones, divide them into parts, remove the seeds.
- The fruits are transferred to a bowl into which a glass of boiling water is poured. Cover the container and leave for a quarter of an hour.
- Grind the apricots through a sieve and remove the skins.
- The mass is combined with sugar in equal proportions.
- Boil the puree by adding 200 ml of water for 20 minutes, stirring constantly with a wooden spoon.
A bright and aromatic dessert prepared in this way turns out thick even without gelatin. When hot, the delicacy is placed in a sterile container and sealed with a steamed lid.
How to properly store jam
Apricot jam, prepared strictly according to the recipe, can stand for a long time without losing its taste and aroma, if you keep the jars in the refrigerator or basement, where there are no sudden temperature changes and there is no direct sunlight.
Jam in a sterile container does not spoil for 2 or 3 years; dessert made from apricots with pits is recommended to be consumed within 12 months.
If the confiture is candied, it is not thrown away, but rather digested. Wine is made from fermented jam.
Desserts prepared without heat treatment, berries or fruits simply ground with sugar, are kept only in the refrigerator for no more than six months.
