The most delicious apricot jam recipes with orange
Apricot is a fragrant and delicious fruit. But if, when cooking jam, add citrus notes of orange and lemon, as well as astringency of the zest, then the taste and smell of the treat will become richer and more saturated. Homemade jam compares favorably with the purchased one in that you can adjust its sweetness yourself. The article will introduce you to some recipes for this treat.
Preparation and selection of ingredients
The quality and taste of the finished product depend on the quality of the ingredients, so only ripe and high-quality fruits should be used to make jam.
Fruits must be washed thoroughly, with oranges and lemons - using a rough washcloth. From apricots and citrus fruits must be removed seeds.
Important! Jam is best boiled in pots or basins made of copper, aluminum or stainless steel. Copper ware is the most suitable option, as it helps to preserve the natural taste and bright color of the fruit.
Apricot jam preserves with oranges
When cooking jam, apricots usually need to add pectin or acid, and the introduction of citrus fruits in the recipe provides this balance.
The classic recipe with an orange. First option
(50 g each) - 29 60 minutes
- Remove zest from oranges with a special knife or grate.
- Peel the oranges, divide into slices and remove the white veins and films.
- Combine the peeled apricots, zest and pulp of oranges in a wide-bottomed pan.
- Stir and over medium heat, stirring, bring everything to a boil. Cook from boiling 1 hour on low heat until desired density. Stir occasionally so that the jam does not burn.
- Put the hot jam in clean, sterilized jars and roll up the lids.
Video recipeThe classic recipe with an orange. The first optionVideo recipe: The classic recipe with an orange. First option
Did you know? MArmelad was first prepared in 1790 in Scotland, where a ship loaded with oranges was shipwrecked. To save the load, I had to process it into this delicacy.
The second version of the classic recipe with orange
(50 g each) - 40 100 minutes
Energy value :
- Remove the zest from oranges.
- Combine apricots, zest of oranges and lemon juice in a wide-bottomed pan, add sugar and mix.
- Bring to a boil over medium heat (this will take about 20 minutes).
- Cook over low heat, stirring occasionally and removing the foam, until the apricots become transparent and the liquid thickens (20–25 minutes).
- Place the jam in sterile jars, leaving 0.5 cm of free space on top.
- Roll up the lids and turn the cans over to cool.
Did you know? Departing to Antarctica in 1910, Captain Robert Scott took jars of jam with him — some of them were found many years later under the thickness of ice.
Five-minute recipe. First option
(50 g each) - 20 15 minutes
- Scroll the fruit along with the peel and pulp through a meat grinder or chop it with a food processor.
- Put the fruit mixture in a container, add sugar, mix well.
- Bring to a boil and boil for 5 minutes, removing foam if necessary along the edges of the container.
- Hot pour into prepared warm cans, not adding 0.5 cm to the top, and roll up.
- Wipe the jars of sticky residue with a damp towel.
The second option is a five-minute recipe
(50 g each) - 28 30 minutes
- Sort apricots and remove the seeds.
- Wash citrus fruits with hot water and remove the zest.
- Squeeze juice from citrus fruits and strain.
- Put apricots in a cooking bowl, add zest and citrus juice.
- Sprinkle the mixture with sugar and mix.
- Leave the container overnight in a cool place (in the refrigerator) to form juice.
- The next day, bring the fruit mixture to a boil (it will take about 20 minutes).
- When the mixture begins to bubble, remove the foam and boil for 5 minutes.
- Leave the mixture to cool and boil again in the evening for 5 minutes from the moment of boiling.
- The next morning, boil the jam a third time for 5 minutes. If you want to achieve a greater density, increase the cooking time by 10-15 minutes.
- Pour jam hot in prepared jars and roll up.
Important! Overcooked jam loses the taste and aroma of the raw material - it darkens and loses consumer qualities.
With orange and lemon
(50 g each) - 8060 minutes
- Peel the fruits and place in a pan with a wide bottom or basin, cover with sugar, mix gently.
- Scroll the citrus fruits through a meat grinder or chop them using a food processor along with the peel and pulp, having previously removed the seeds.
- Add citrus fruits to apricots, mix again
- Bring to a boil. When laughing begins to foam, remove the foam around the edges and cook for 1 hour over medium heat.
- Stir occasionally so that the jam does not burn.
- Place the finished dish in clean, sterilized jars, leaving 0.5 cm from the top, and roll up.
- Wipe the jars of sticky residue with a damp towel.
Homemade preserves, jams and other sweet canned fruits have a rather long shelf life provided that they are properly and hermetically sealed during manufacture and kept in a cool and dark place. Under these conditions, you can store jam for up to three years.
Important! Do not store jam in the freezer, as the taste and value of the product with this method is reduced.
Observing the correct recipe and cooking order, you will not make mistakes when cooking jam, and you will always get a quality and healthy treat that will delight you and your loved ones in winter.