One of the best ways to prepare fruit for the winter is to make jam from it. Most often, apples are used to cook dessert. But if you add apricots, as well as other fruits, berries or spices, the taste of the delicacy becomes softer and more unusual. There are many proven recipes for apricot and apple jam, some of which we will discuss below.
Features of preparing apple-apricot jam for the winter
The suitability of the product for consumption in winter depends on the preparation of the fruit and adherence to the recipe.
Peculiarities:
- do not use overripe fruits with signs of rot for preparation - the jam may ferment or sour;
- follow the recipe, do not arbitrarily change the amount of sugar;
- do not overcook the jam until it turns dark brown;
- pour dessert only into clean, sterilized containers;
- follow storage rules.
An important point is to remove seeds from fruits. This is done so that the hydrocyanic acid contained in the kernels does not release into the jam. This delicacy lasts longer and is not hazardous to health.
How to prepare raw materials?
The right choice of fruit determines the taste and shelf life of the product. It is better if these are fruits collected in your own garden. They are more fragrant and juicy. However, you can also buy good fruit in the store if you take into account the recommendations:
- choose ripe fruits, with uniform color, without dark spots or inclusions;
- fruits must have a thick skin, without cracks or damage;
- apricots should be slightly soft to the touch, apples – on the contrary, firm;
- The aroma of apples and apricots should be clearly defined, without chemical impurities.
All fruits are sorted before harvesting, the stalks, leaves, and core are removed. The fruits are thoroughly washed and chopped if necessary.
Rules for preparing containers
The duration of preservation depends on the cleanliness of the container. To make jam, use glass containers with a volume of 0.5 to 2 liters. Before packaging the product, the jars are thoroughly washed using baking soda, rinsed several times with running water, and sterilized.
Sterilization methods:
- in the oven;
- on a teapot;
- in a microwave oven or steamer;
- steamed;
- in the dishwasher;
- with the preparation in the oven or a pan of water.
Sterilization time depends on the size of the container; the process takes at least 15 minutes.
Seaming lids are made of metal with rubber bands or threads. To sterilize, place them in a pan of boiling water for 10 minutes. Treat the lids immediately before sealing the containers.
How to prepare a delicacy?
Apple-apricot jam is prepared in different ways. Spices, citrus fruits, various herbs and berries are added to the dessert.
Classic recipe
Ingredients:
- apricots – 1 kg;
- apples – 1 kg;
- sugar – 1.5 kg;
- water – 500 ml.
Chop the apples, peeled and seeded, add water and simmer for 5 minutes. Drain the water, cool the fruit and mix with pitted apricots. Prepare sugar syrup in a separate container and add to the prepared fruits. Leave to steep for 4-5 hours, then put on the stove. Cook the stock for half an hour. If apples and apricots are too sweet, you can add 5 g of lemon juice during the cooking process.
With added cinnamon
Ingredients:
- apples – 500 g;
- apricots – 500 g;
- sugar – 400 g;
- water – 100 ml;
- cinnamon – 10 g.
Wash the apricots, halve them, remove the pits, and cover with sugar. Core the apples, peel them, add water and cook until thickened. Crush the resulting mass to a puree and mix with apricot slices. Add cinnamon to the mixture and simmer for 10 minutes. Place the finished jam into jars and store in a cool, dark place.
With viburnum
Ingredients:
- apples – 1 kg;
- apricots – 500 g;
- viburnum – 400 g;
- sugar – 700 g;
- water.
Peel the apples, cut out the seed chambers, and divide into slices.Remove pits from apricots and cut in half. Place the crushed fruits in a container, add viburnum berries, water, and sugar. Mix the mixture thoroughly and simmer over low heat for 10 minutes. Grind the thickened dessert with a blender and pass through cheesecloth to remove seeds and skins of the berries. Cook the resulting puree for another 10 minutes. Remove from heat and place in sterilized containers.
With lemon balm and lemon
Ingredients:
- apricots – 1 kg;
- apples – 1 kg;
- sugar – 800 g;
- lemon – 2 pcs.;
- Melissa.
Wash the fruits and cut into small pieces. Sprinkle the crushed fruits with sugar, add a glass of water and let them simmer. Using a grater, remove the zest from the lemon and add to the fruit. Mix thoroughly and cook for 10 minutes. Add lemon balm leaves to the sweet mass and keep on low heat for another 10 minutes.
The resulting jam can be crushed to a puree or put into jars unchanged.
Storage specifics
The jam is stored in a cool, dark room with low humidity. The dessert does not tolerate changes or negative temperatures. The product can be used without signs of mold or fermentation for 3 years. If the seeds were not removed from the fruit when making the dessert, the delicacy can be stored for no more than a year.
Keep the uncorked jar of jam in the refrigerator and consume within 2 weeks.
