Apricot jam with lemon
At the beginning of summer apricots appear, in my opinion, the most delicious first summer fruits, from which it is best to make apricot jam with lemon. This healthy dessert will do a good job for home confectioners in the future. It is with such apricot jam that biscuit cakes are coated before applying oil cream or chocolate icing. A thin layer of fruit puree fixes biscuit crumbs, they do not climb into the icing, so the cake looks very professional! Apricot jam with lemon is used to make Sacher cake. Sponge cake with aromatic and thick apricot jam is also incredibly tasty!
- Cooking time: 50 minutes
- Quantity: 2 cans with a capacity of 500 ml
Ingredients for making apricot jam with lemon:
- 1.5 kg of apricots;
- 1 kg of granulated sugar;
- 1 lemon
- 50 ml of filtered water;
- 2-3 stars anise anise;
- cinnamon stick.
The method of preparation of apricot jam with lemon.
We put ripe fruits for several minutes in a bowl of cold water, then rinse thoroughly with running water, transfer to a colander.
Cut the fruit into two parts, get the seeds. If the apricots are small, then you can not mess around and leave the seeds, as we will wipe the finished fruit puree through a sieve.
We measure granulated sugar. Squeeze the juice from a whole lemon, add water. Filter the lemon juice through a sieve so that no seeds fall into the pan.
Add star anise anise and cinnamon stick to the syrup, heat over low heat until sugar is completely dissolved.
We put apricots sliced in hot syrup, put on fire, bring to a boil, remove the foam.
Cook for 20 minutes on low heat, stir, so as not to burn. You can handle the fruits freely; there is no need to keep them whole in this case.
When the fruits become almost transparent, remove the pan from the stove, wipe the mass through a sieve. The cinnamon stick and star anise are returned to the pan.
Bring the mass to a boil again, cook for about 10 minutes over moderate heat.
I cans in a solution of baking soda, rinse with boiling water, dry in the oven. We pack hot jam into warm jars, cover with loosely boiled lids. At first the fruit mass will seem liquid to you, however, as it cools, it thickens.
When the jars with jam are completely cooled, we seal them tightly, remove them in a dark place. Jam can be stored in the usual kitchen cabinet or pantry.
Try to close the jars not with ordinary lids, but with parchment or plain baking paper. During storage, the moisture will gradually evaporate, and the mass will become like marmalade.
There is an opinion that fruits of any quality, even slightly spoiled ones, are suitable for jams - this has some truth. The British invented jam, it was first made from slightly spoiled citrus fruits, in my opinion, mandarins. If there is a lot of sugar in the jam, and it is cooked at a high temperature, in other words, it boils a lot, then almost all pathogenic microorganisms will die during cooking. I do not agitate to cook jam from spoiled fruits, but it is possible to save a little on the price this way.
Apricot jam with lemon is ready. Enjoy your meal!