This recipe was given to me by a friend. Before, I had no idea that walnuts can also be preserved for the winter along with apricots. This jam goes well with tea and a butter sandwich.
Walnuts in apricot jam are so delicious that I first choose all the nuts from the jar, and then proceed to eat the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."
Here is a list of the minimum number of ingredients:
- 1 kg apricot (pitted)
- 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar
I made jam for 8 kg of apricot. I give a photo of the ingredients "in miniature".
Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium
I remove the pits from the apricot. This time I was lucky - the bone was easily separated.
I sprinkle fruit with sugar.
I stir. I leave it for a few hours so that the apricots release their juice. This time I left it overnight.
Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. Bring it back to a boil and simmer for a bit.
And for the third time I repeat this procedure. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact, did not boil.
I shell the required amount of nuts.
Thus, I destroy all my last year's stocks of nuts, preparing the pantry for a new harvest.
I break very large pieces of kernels in half.
I bring the jam to a boil for the fourth time and pour in the kernels of the nuts.
I stir. This is the last brew.
Jam boils for 20 minutes along with nuts.
I pour hot into pre-sterilized jars and cork. The jam must still be infused so that the walnuts are well saturated with apricot syrup.
So you have to look forward to winter or look for another excuse to enjoy such an amazing dessert.
Apricot jam with kiwi
This is the most unusual recipe for making apricot jam, which has an original and very pleasant taste.
Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,
Cooking:
Kiwi and apricots need to be peeled and pitted. Cut the apricots and kiwi into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve some gelatin in water and pour into jam, and bring to a boil once more. When the apricot jam is completely ready, it must be removed from the stove, add brandy, mix everything and arrange in pre-prepared jars.
The easiest to prepare apricot jam recipe
which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg of granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.
Fragrant apricots are thoroughly washed and punctured in several places with a wooden toothpick (or a wooden hairpin). Then the prepared fruits are sent for one minute in boiling water, after which they are quickly cooled. Apricots of small size can be cooked whole, large fruits - you will need to divide them in half along the groove in advance, removing the stone.
Apricots are poured with pre-prepared sugar syrup and boiled in several stages: fruits with stones - in 3-4 doses at intervals, without stones - in 2 doses.
During cooking, it is recommended to add citric acid to the jam, so that later the delicacy does not become candied and does not lose its taste.
Another popular recipe for apricot jam will require:
1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoon of citric acid.
Fragrant ripe apricots will need to be sorted out, washed thoroughly in running water, dried on a napkin, removed from them and divided into pieces along the groove. Then, on the bottom of the cooking utensils with wide and low sides, put the halves of the fruit upside down with cups, cover with sugar so that all the halves are filled with sugar. Next - lay another layer of apricots - and again cover with sugar. Do this until all the fruits are in the cooking pot. After finishing all the work, the dishes with apricots sprinkled with sugar must be left for a day.
Next, the container with apricots is sent to the fire and, gently stirring, dissolve the sugar remaining on the surface. The jam is brought to a boil over low heat, constantly removing the foam that has come out. About half an hour before removing the jam from the heat, add citric acid to it and mix well.
Unusual apricot jam with ginger, almonds and carrots
For this beautiful, unusual and very tasty jam, you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 cm grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.
Put the grated carrots in a saucepan and pour 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 more minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Drop the almonds into the hot jam. Let it cool a little and put it in sterilized jars.
Summer is a time not only for vacations and recreation, but also delicious ones. How to cook apricot jam slices, you will learn from this article.
How to cook apricot jam slices?
Ingredients:
- unripe apricots - 1.6 kg;
- purified water - 450 ml;
- granulated sugar - 1.3 kg.
Cooking
Wash the apricots well and pat dry. We remove the seeds from the fruits. Place the fruit halves in a bowl, cut side up. At the same time, we sprinkle the layers with sugar. Set aside to extract juice. Then pour in cold boiled water. We put the dishes with apricots on the stove and cook in 3 doses over low heat - 5 minutes after boiling at intervals of 3 hours. And in order for the apricots to remain intact, it is better not to stir the jam with a spoon, but to shake the container or shake it from side to side. Hot jam is immediately poured into jars, rolled up and sent to cool.
How much to cook apricot jam slices - recipe
Ingredients:
- granulated sugar - 1.5 kg;
- filtered water - 500 ml;
- slightly unripe apricots - 1 kg.
Cooking
Apricots are divided into 2 halves. We lower them for 3 minutes in hot water, and then cool. Pour the prepared apricots with hot syrup, boiled from water and sugar. Let stand for 3 hours. After that, cook apricot slices in 2 doses of 10 minutes each and let stand between them for about half an hour. Then pour the jam into prepared jars and roll up.
Apricot jam slices in syrup - recipe
Ingredients:
- water - 450 ml;
- apricots - 1 kg;
- sugar sand - 500 g.
Cooking
Wash not quite ripe apricots with water, divide them into slices, prick them with a toothpick in several places. We make syrup from sugar and water, pour apricots over them and let them stand for a day. Then we drain the syrup, boil again, pour apricots over it again and let it brew for a day again. On the third day, cook the apricots in this syrup until transparent. We lay out the apricot jam slices in jars and roll up.
Apricot jam with orange slices
Ingredients:
- large orange - 1 pc.;
- apricots - 3 kg;
- water - 900 ml;
- granulated sugar - 2 kg.
Cooking
Wash apricots, cut in half and remove pits. We pierce each slice in several places with a wooden skewer so that the juice comes out well. We prepare syrup from sugar and water. Fill them with prepared fruits and leave for a day. After that, drain the liquid and boil. Pour apricots again with syrup and leave for another day. After that, we put the apricots together with the syrup on the fire, pour in the juice squeezed out of the orange, and warm it up to a boil. Reduce the heat to minimum and boil the jam for a quarter of an hour. We lay out the jam in jars, cork and cool in an inverted state.
Apricot jam slices with kernels
Ingredients:
- purified water - 200 ml;
- apricots - 1 kg;
- granulated sugar - 250 g.
Cooking
Dry washed apricots. We clean them from the bones and disassemble them into slices. We split the bones, and clean the kernels from the skin. Pour sugar into water and boil the syrup. We place the apricots in a saucepan, sprinkling with nucleoli from the stones. Top it all with syrup and bring to a boil. Remove the mass from the stove and cool. In this case, the syrup must be drained and cooled separately. We repeat this procedure twice, that is, boiled - cooled, and again all over again. For the third time, let it boil and boil for about a quarter of an hour over low heat. Now we pour the jam into jars and roll it up.
Good afternoon friends!
There are a lot of cooking recipes, and conditionally they can be divided into several types: whole, pitted; whole, pitted, with nucleoli; cut into slices, pitted; whole, pitted, stuffed inside with nucleoli.
Apricot, with these words, childhood memories come up. Pioneer camp in Central Asia, the times of the Soviet Union. I rested every year for three shifts - all summer. The camp was located on several hectares of land. A lot of fruit trees grew on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. He really wants to write a breathtaking recipe for tea rose jam, but that will be next time.
So, all children were allowed to pick fruit without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large, egg-sized apricots into their bosoms. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split with pebbles. The nucleoli were strung on a string and chic delicious beads were obtained, which were subsequently somehow not noticeably eaten. I still love apricots in any form: fresh, dried, boiled.
Amber jam from halves of apricots for the winter
Ingredients:
- apricots - 1 kg
- sugar - 600 grams
- water - 1 glass
- citric acid - 1/2 tsp
Cooking:
In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without stones, we need to take such apricots, in which the stone is easily separated.
We select dense, ripe and strong fruits. Wash thoroughly and carefully, put them on a towel and let them dry.
You can cook with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.
In another container, boil the syrup. Pour a glass of water into a bowl, pour out the sugar and dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots. Let it soak for 12 hours.
Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour the fruits and leave for 12 hours.
Thus, we poured syrup three times, it was time to boil it completely. We put the cooled apricots on a slow fire, bring to a boil and boil for 3 minutes. During the boil, stir, with extreme caution, so as not to crush the fruit. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
After the jam is boiled, set the basin aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired density. And the fruits in the finished syrup are distributed evenly and become transparent. In the last brew, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.
What a beauty! Each slice, like a piece of amber, pleases with a beautiful view and breathtaking taste.
Pour the finished jam into prepared sterilized jars and roll up with boiled screw caps. We turn the jars upside down and wrap them in a blanket until they cool completely. Store in a dark cool place.
If you do not have so much time for cooking, then it can be reduced. After three fillings with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.
How to cook apricot jam in a slow cooker
This recipe is for those housewives who like to cook quickly, easily and simply. A sweet delicacy turns out to be a pleasant yellow color, thick and very, very tasty. Cooking time 30 minutes.
We will need:
- apricot -1 kg
- sugar - 500 gr.
- water - 1/2 tbsp.
- lemon juice - 1 tbsp. l.
Pitted Apricot Jam with Kernels - Royal Recipe
Cooking a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of the mastery and virtuosity of the hostess. Astringent taste, pleasant aroma and kernels, which, no matter how much you put, always seem to be few, and which are always eaten first.
Ingredients:
- apricots - 2 kg
- sugar - 1.5 kg
- kernels or nuts - 300 gr.
- water - 2 - 3 tbsp.
- citric acid - 1 tsp
Cooking:
Select fruits that are ripe but firm. Rinse well, dry.
Next, remove the bone with a wooden skewer. We put the skewer to the place where the stalk is attached, press the bone and push it out from the other side, we try to injure the integrity and pulp of the fetus less.
To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films can be easily removed.
When I get few nucleoli or if they are bitter, I replace with almonds.
As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.
In another container, boil the syrup. Pour water, pour sugar and citric acid, dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
Let it soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give their taste and aroma.
The preservation of the shape of the fruit depends on the method of cooking. It must be carried out in stages so that sugar penetrates into the fruit gradually.
Then we repeat the process twice. During the preparation of jam, do not interfere with it, as the fruits may be damaged. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
Foam that will appear on the surface in large quantities must be removed with a slotted spoon or spoon.
When the syrup becomes thick and viscous enough, and the fruits are translucent, we can assume that the jam is ready.
Pour boiling into sterilized jars, roll up. Wrap with a blanket and leave to cool completely. Store in a dark cool place.
You can store such jam for no more than a year, because the bones begin to produce poisonous hydrocyanic acid, which can cause poisoning
We have such an apricot dessert that only lasts until the New Year.
Apricot jam "5 minutes"
Despite the simple cooking recipe, it turns out very tasty and healthy, because thanks to minimal heat treatment, apricots retain a maximum of vitamins.
Ingredients:
- apricots - 2 kg
- sugar - 2 kg
Cooking:
Wash fruits and dry. Cut along the groove into two halves and remove the seeds.
In the bowl in which we will cook the jam, fold the halves of the fruit, cover with sugar.
Leave overnight. Apricots gave the juice in which they will cook.
We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.
Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store in a dark and cool cellar, no more than 1 year.
Delicious apricot jam with orange, coffee and walnut flavor
We will need:
with orange flavor:
- apricot 1 kg
- orange 2 pcs.
- sugar 1 kg
with coffee flavor:
- apricot - 1 kg
- sugar - 500g
- ground coffee beans - 5 tbsp. l.
- instant coffee - 2 tsp.
- vanilla sugar - 1 sachet
- lemon - 1 pc.
with nut flavor:
- apricot - 1 kg
- sugar - 600 gr.
- cinnamon - 2 sticks
- nutmeg - 1/3 tsp
- lemon - 1 pc.
- walnut - 200 gr.
Three new recipes for cooking apricots with different flavors. I assure you, the main experts - children, will be satisfied.
If you liked the recipes, click "Class" and "Share". And you can leave your interesting suggestions in the comments.
Apricots are associated with us with the onset of summer, because. these sunny fruits can only be bought from June to August. The vitamin charge of orange fruit can be preserved until winter by making sweet homemade jam.
Read the article and you will learn not only how to cook apricot jam at home, but also what benefits it will bring to you and how to properly introduce it into your diet if you have health problems.
How to make apricot jam?
Fragrant apricot dessert can be prepared in many ways - with whole fruits, slices, with or without seeds. Preparing a treat from apricots is not an easy task. Few people know how to prepare it in such a way as to preserve the color, taste and beneficial properties of amber fruits. To cook high-quality homemade apricot jam and keep it until winter, you need to go through the following steps:
How to choose apricots for jam?
Apricots should be ripe but firm with juicy but fiber-free flesh. A ripe apricot will have an orange or yellowish skin, sometimes with a slight blush. Wild apricots have staves, the fruit is less sweet, with sourness, and the stone is bitter. From such fruits and jam will turn out sour and liquid.
How to cook apricot jam to preserve their amber color and beneficial properties?
If you have to harvest apricots for the winter, recipes are the second item after choosing the fruits that you need to study. For all their diversity, there are common principles.
First way takes several days. Pour apricots with thick sugar syrup and boil for no more than one minute. We leave to infuse for the night. Drain all the syrup without damaging the fruit. Bring the syrup back to a boil. We go through this cycle 2 more times. For the third time, we keep the jam on fire until ready, i.e. until the syrup becomes thick and amber in color. If the jam begins to darken and become cloudy, it must be urgently removed from the fire.
Second way shorter in time, but more laborious. Pour the apricot slices with hot sugar syrup, leave to cool completely, carefully drain the syrup, boil for one minute, pour the apricots with juicy nectar and leave to cool again, then begin to weld the jam - bring the jam to a boil over low heat 3-4 times, stirring a little, in the intervals between welding, the boil should cool down.
Both options include many steps, so if for the first time you have to harvest apricots for the winter, a step-by-step recipe with a photo will be the way out.
How to cook apricot jam with pits?
Before cooking, you need to remove one of the seeds, get the core and take a sample. It should be sweet, not bitter. The bones are removed through a small incision on top, they must be pushed down with any blunt object (pencil, pen), trying not to damage the fetus.
Nuts (almonds, cashews) or kernels from seeds are inserted into the apricot through the same hole. You can split the bone in the traditional way (for example, with a hammer through a cloth) or with a garlic press. Then the apricots are usually pricked with a wooden toothpick to facilitate the penetration of the syrup, the fruits are poured with syrup and apricot jam is prepared, the recipe with a photo will explain step by step how to do this. The kernels are able to enhance the taste of jam.
Why is apricot jam bitter?
Most often, jam made with bones is bitter. The bitter taste of apricot kernels is given by vitamin B17, one of the simple components of which is hydrocyanic acid. In the bone, it is contained in an insignificant amount, but under certain conditions it can spoil the taste of jam. For jam with kernels, you need to choose only cultivars of apricots, in which the stone has a sweetish taste reminiscent of almonds. A small sour pole with bitter bones is not suitable for such a jam.
Jam can also be bitter if it is burnt. For harvesting, it is desirable to have a special shallow tinned or copper basin. It is necessary to cook, looking at the clock and constantly stirring the apricot jam, the recipe for the winter will tell you the right time to boil.
Why is apricot jam sour and liquid? Why does apricot jam knit?
Jam most often turns out to be sour, with an astringent taste, if too little sugar is added to it or the fruits for harvesting are chosen incorrectly.
Sugar in jam is traditionally put in a ratio of 1: 1, if the apricots are very ripe, then less sugar can be added. Cultivated apricots with a sweetish pit, ripe but firm, are best suited for jam.
If you have made jams with lemon, then the reason is an excessive amount of this fruit.
How to cook thick apricot jam?
In addition to the variety of apricots, the duration of cooking affects the consistency of the jam. If you need a thick and dark jam, then after it boils, you need to continue cooking for about 20 minutes. If you are satisfied with a light, but liquid dessert, then 5-10 minutes are enough, and then the jam should be left to cool for 12 hours. Density can be increased by repeating this cycle 2-3 times.
Why does apricot jam darken and boil soft?
Ideally, apricot jam should be amber in color with whole slices or fruits if it is not jam. Apricots in well-brewed jam become almost transparent and soft, but do not break up into fibers and pieces.
The duration of the heat treatment affects the color and consistency, but you can’t do without cooking at all, so the housewives came up with a trick - boil the jam a little bit in thick sugar syrup several times. The readiness of the syrup is determined by the traditional method - the drop should not spread. This technology also allows you to save a maximum of useful substances. There are different methods to make apricot jam, a recipe with a photo for the winter is the best way to get it right.
How and how long is apricot jam stored?
If apricot jam was prepared according to a traditional recipe for the winter, it can be stored under parchment or a screw cap for up to two years, provided that there are no strong temperature changes and the jar is not damaged. Long shelf life is determined by a large amount of sugar (1:1) and a long cooking period - 30-40 minutes after boiling or multiple short weldings over several days. If the jam has stood longer and has no signs of fermentation, then it can be digested or used as a filling for baking so that it undergoes repeated heat treatment.
If we are talking about quick apricot jam, which is prepared in 15 minutes, with a small amount of sugar, then storage is possible only in the refrigerator.
Apricot jam with pits cannot be stored for more than a year (preferably 7-8 months), because. with prolonged exposure to heat, the concentration of hydrocyanic acid in the nucleoli increases. To save the jam, you can remove all the kernels, and boil the syrup with apricots for 30 minutes.
If a jar of jam has been opened, then it is advisable to store it in the refrigerator for no longer than a month. To delay the appearance of mold, you can cover the jam with a 1 cm layer of sugar.
Why does apricot jam get moldy?
Jam with a sufficient amount of sugar, which was prepared according to the recipe, should not be moldy. It is placed in a clean, better sterilized dish and rolled up, twisted with a screw cap or covered with two layers of parchment with a circle between them, tightened with twine. Most housewives pour the jam hot and cork, sometimes turn it over to cool. After cooling, the screw caps are pressed in, this is an indicator of tightness. The jam is stored at room temperature.
Unwanted mold most often appears in the following cases:
- The jam has undergone only a short heat treatment or it has little sugar. Such jam is poured hot, additionally pasteurized or wrapped until cool, stored only in the refrigerator.
- There are problems with sterilization and sealing. To keep the jam until winter, you must follow all the rules that dictate home canning, apricot jam (especially fast) must be put into sterilized jars and closed with sterilized lids. The jars need to be washed with soda or soap, and the sterilization itself is easiest to do in the microwave: pour 1-2 cm of water on the bottom of the jars with a volume of 0.5 - 1 liter, set the microwave to a power of 750 - 800 watts, process the jars for several minutes (up to 5 minutes depending on the amount of container). The water boils away, and the jars are sterilized. Boil the lids for 2 minutes.
What to do if apricot jam is moldy?
Many people remove the layer of mold and digest the jam with added sugar for five minutes to an hour, but this strategy is very dangerous. If mold appears on the surface of the jam, its spores have already penetrated the entire product. Boiling removes only the spores themselves, but the toxins that the fungus has secreted cannot be completely eliminated. It is better to throw away moldy jam so that there are no stomach problems, and next time prepare jam according to a different recipe, reconsider the attitude towards container sterilization or store the product in the refrigerator.
What ingredients can be added to a simple recipe for apricot jam?
Apricot jam goes well with spices. If you add vanilla or cinnamon, the jam can become an incomparable filling for baking. It is so sweet that it can be used to make any cake or cake with almost no sugar. If you include ginger in the ingredients, the jam will be a spicy base for game sauce.
To enhance the taste of jam and increase its shelf life, rum or cognac is sometimes added to the workpiece. Nuts of different types (almonds, walnuts) also perfectly complement the fragrant dessert. You can make assorted jam by adding a pear, apple or peach to the apricot.
Useful properties of apricot jam
Fragrant apricot jam is not only very tasty, but also a healthy delicacy. Modern harvesting technologies with minimal thermal impact make it possible to keep almost all the valuable components of fresh fruit in a sweet dessert:
- Beta-carotene, a provitamin A, necessary for children to grow and, together with vitamin C, is a powerful antioxidant that removes harmful substances from the body.
- Useful trace elements: magnesium, potassium and iron. Magnesium strengthens the nervous system, improves brain function. Magnesium also helps to lower pressure, so apricots are useful for hypertensive patients, and people with low blood pressure and slow heart rate should use amber jam with caution. Potassium has a beneficial effect on the heart muscle. Iron fights anemia.
- Fiber, along with which bad cholesterol leaves, so apricots are shown to older people for the prevention of atherosclerosis. Fiber also removes toxins, apricots gently affect intestinal motility, being a natural laxative.
- Iodine salts that prevent the formation of thyroid goiter.
The effect of apricot jam on the body of a sick person
There are a number of diseases in which the use of apricot jam is prohibited or limited. A delicious dessert is excluded from the menu or introduced into the diet with great care according to certain rules. There are, on the contrary, ailments in which apricots can be especially useful.
Is it possible to have apricot jam with diabetes? A simple recipe for sugar-free apricot jam
There is an opinion that diabetics should not only jam with apricots, but also fresh fruits themselves, because. they contain a lot of sucrose (in some varieties up to 80 percent). However, the level of sugar in the blood is not affected by the source, but by the total amount of carbohydrates received. Of course, it is better to choose low-carb fruits, but you can also enjoy sweet fruits, you just have to eat them many times less.
The daily intake of carbohydrates for a person with type 2 diabetes is limited to approximately 130 g: a man is allowed to eat about 60 g at one meal, and a woman - 45 g, 15 g can be allocated for snacks. 100 g of fresh apricots contains about 10-11 g of carbohydrates, i.e. if a diabetic wants to have an apricot snack, he can eat 3 medium-sized apricots (30 g each). Sunny fruits are introduced to the menu under strict control of blood sugar. If an increase is observed, the apricot is excluded from the diet.
Fruit cooked in sugar is unacceptable for a diabetic diet, because. 100 g of jam with sugar contains more than 60 g of carbohydrates. However, apricot jam can be prepared without adding sugar. To do this, choose overripe, very soft fruits, which are scrolled through a meat grinder and boiled for no more than five minutes. This jam is stored in the refrigerator.
Is it possible to have apricot jam with pancreatitis?
Any jam is a very sweet dessert, i.e. it contains a lot of glucose, for the absorption of which insulin is required. The pancreas is responsible for the production of this hormone. In the acute phase of pancreatitis, the pancreas becomes very inflamed and must be at rest, rather than working on the production of excess insulin.
When the disease subsides, in a state of stable remission and in the absence of signs of diabetes, jam and drinks with it can be included in the menu, but in reasonable quantities. It can even be useful for the patient, because. retains almost all the valuable properties of fresh fruit. The chemical composition of apricot includes a lot of iron, i.e. sunny fruit helps with anemia, and this condition is a frequent companion of pancreatic disease. The iron from this fruit is easily absorbed.
In pancreatitis, preference is given to jam from sweet (non-acidic) fruits, so apricot jam is at the top of the list. In addition, the preparation of jam reduces the acidity of the fruit. Although fresh fruits are always healthier, they can cause stool instability in pancreatitis, and this is undesirable.
How to enter apricot jam on the menu for pancreatitis?
Despite all the advantages of apricot jam, you need to add it to the patient's menu very carefully, observing certain rules:
- It is better to start with ripe apricot jam syrup, stir one teaspoon in tea or water, if this drink is normally taken by the body, then you can move on to jam with fruits.
- Even in a calm period, you should not give the pancreas an excessive load, so it is allowed to consume no more than 2-3 teaspoons of jam per day.
- Do not eat jam separately or on a roll, it must be mixed with drinks. You can also grease a casserole or cottage cheese with jam, sweeten homemade yogurt or kefir.
If the jam is burnt, moldy, bitter or sour, a patient with pancreatitis should not eat it, because. it contains substances that are harmful to the pancreas and the whole organism. With pancreatitis, you can use jam in very small doses, so it is necessary that it retains a maximum of useful substances. For this purpose, it is better to use multiple, but very short jam weldings.
The fruits must be very carefully peeled, remove the seeds. It is desirable to ensure that the jam is very tender, with pancreatitis, the consistency of the dish is of great importance, it should be homogeneous.
Can apricot jam be used for gastritis and stomach ulcers?
In special diets for patients with gastritis and stomach ulcers, jam is present as a sweetener, but in very small quantities and only during remission. This limitation is due to the fact that these diseases are associated with inflammation of the gastric mucosa. A diseased organ should not be loaded with the digestion of jam saturated with glucose.
With gastritis with high acidity, only jam from sweet fruits can be introduced into the diet; apricot fully corresponds to this category. However, all stone fruits, including apricot, contain a small amount of hydrocyanic acid, which has an adverse effect on a sick stomach.
For homemade jam, you need to choose only ripe, delicious apricots with sweetish kernels. Be sure to remove all the bones and partitions that surround them, it is also better to remove the peel so as not to irritate the stomach.
Is it possible to have apricot jam with allergies?
Apricot is a very strong allergen, the reaction to this fruit is most often associated with hypersensitivity to flowering. Allergy manifestations begin almost immediately after eating the fruit and gradually increase if the allergen and products containing it are not removed from the diet and life of an allergic person.
Possible symptoms of an allergic reaction: skin itching and rash, nausea, diarrhea, asthma attacks. The external picture often resembles an allergy to the pollen of flowers and trees: runny nose, redness of the eyes, lacrimation, headache. If there is a suspicion that there is an allergy to apricots, then you need to exclude them from the diet and take skin tests or a blood test for a specific allergen.
In the case of a child under three years old, when each product is introduced gradually, and samples may not be indicative, the mother is able to determine an allergy to apricots or apricot jam by symptoms. Then it will be necessary to remove not only pure apricots from the baby’s diet, but also everything that contains them. To cope with the consequences of the influence of the allergen, antihistamines are prescribed.
Apricot kernels against cancer. Myth or reality?
A very popular recipe for jam with apricot kernels, the kernels of which contain amygdalin, also known as vitamin B17. In the human body, this substance is split into simpler components, among them - glucose and hydrocyanic acid. In a healthy body, the production of hydrocyanic acid is stopped by a special enzyme - rhodanase. If a person has cancer, then the enzyme beta-glucosidase accumulates in his body, this substance causes amygdalin to break down, producing hydrocyanic acid and benzaldehyde. These poisons can destroy cancer cells, while rhodanase protects healthy ones at the same time. This phenomenon is described in detail in Edward Griffin's book A World Without Cancer.
It is vitamin B17 that gives bitterness to apricot pits; in the sweetish pits of many cultivars of apricots, there is almost no amygdalin at all. Traditionally, it is advised to consume no more than 50 g of apricot kernels per day, for children this amount should be halved, because. there is still a small amount of cyanide (hydrocyanic acid) in the seeds, however, as in almonds.
Apricot jam for expectant and nursing mothers
In a woman's life, there are such periods when the selection of products must be treated with special care - this is pregnancy and the period of breastfeeding.
Is it possible for a pregnant woman to have apricot jam?
Apricot jam can benefit a pregnant woman, because. this fragrant dessert contains almost all the useful substances that a fresh fruit has: provitamin A, vitamins C, PP and E, minerals. This delicacy has a beneficial effect on the functioning of the kidneys, improves the condition of the nervous system, saves from anemia, helps to cope with hypertension - all these problems are often observed in pregnant women. The main thing: to introduce it into the diet in moderation, because. it is a very high calorie product.
However, there are a number of cases in which a pregnant woman should refuse apricot jam or use it with caution:
- Before you eat apricot or jam from it in the morning, you need to have breakfast so that there is no nausea and an adverse reaction from the stomach.
- All dishes with apricot during pregnancy are strictly prohibited if the expectant mother has bradycardia, a tendency to hypotension and an increased allergic status. Fragrant fruits and jam from them are prohibited if a pregnant woman has bronchial asthma.
- With problems with weight, apricot jam is also not recommended, because. has a high calorie content.
- A pregnant woman should not overdo it with jam, the recipe of which includes bones, because. this component can cause nausea, increased pressure and problems with the stool. In addition, the kernels contain hydrocyanic acid, so a pregnant woman needs to be careful. Do not touch jam that is bitter.
- Apricots contain a lot of iodine, therefore, against the background of the use of apricots and products from these fruits in a pregnant woman with reduced thyroid function or liver problems, carotene may be poorly absorbed. In this case, to prevent beriberi, you need to take vitamin A separately.
Is it possible to have apricot jam with HB?
Choosing a diet for a nursing mother is a very important moment, because. almost any component can cause an allergy in an infant. Apricot contains many useful substances that can support the body, giving all its juices to the newborn.
A woman can enjoy jam, but it must be eaten in moderation and introduced into the diet at a certain period and under certain conditions. Apricot jam eaten by mom can have an effect on the delicate intestines of the baby. Therefore, if the child constantly has diarrhea, then it is better to refrain from this sweetness. On the contrary, if the baby is strong, an apricot dessert will suit his mother.
How to introduce apricot jam into the diet of a nursing mother?
However, even in the absence of pronounced stomach problems, apricot jam must be introduced according to a certain algorithm, because. this is a very sweet product, and beta-carotene, which is so rich in apricot, can cause allergies:
- A nursing mother should not get a jar of jam, if the child is still quite a baby, you have to wait up to three to four months.
- The first spoonful of jam should be mixed in warm water, milk or tea; it is recommended to do this before lunch, but not on an empty stomach.
- Next, you need to observe for a couple of days how the baby's body took the new delicacy of the mother. If there are no manifestations of allergies, then you can afford to eat more sweet dessert.
- Even if the baby does not have allergies, you need to know the measure when using apricot jam, because. this is a very sweet product. You can eat no more than two tablespoons per day.
It is better to prepare apricot jam at home, because. store-bought jam may contain dyes and preservatives. It is advisable to choose a pitted recipe to avoid even a small fraction of hydrocyanic acid entering the body. For the same reason, you can not eat jam that is bitter.
Greetings to all guests and subscribers of the blog! I don't know if you like apricots, but I just adore them. These fruits contain vitamins such as A and C, minerals - magnesium, iron, iodine and potassium, so eating juicy fruits is of great benefit to the entire human body.
But unfortunately, we cannot enjoy natural sweets all year round, so we need to think about stocking fruit for the winter in the summer. And of course, the most popular type of harvesting apricots is a treat in the form of jam. Moreover, during the cooking process, a large amount of fruit pectin is released, which has a great effect on digestion.
There are a lot of recipes for making delicacies, but I really like to cook apricots with pitted slices or with nucleoli. It turns out very tasty, fragrant and presentable in appearance. Such jam is stored for a long time, so on winter evenings you will be happy to drink hot tea and eat with a spoonful of summer preparation.
In order to prepare fruits, before the cooking process, be sure to select sunny fruits according to the following characteristics: they must be smooth, elastic and bright, as well as a little hard. It is from unripe fruits that you will be able to prepare a treat with whole and not boiled slices.
If you come across wrinkled and spoiled apricots, then put them aside, we will not need them. But you can make real jam out of them.
I also note that it takes a lot of time to cook, so you have to tinker to get a rich amber color and impeccable taste.
Ingredients:
- Apricots - 1 kg;
- Sugar - 1 kg.
Cooking method:
1. Rinse and dry the fruits well. Then remove all bones.
2. Take a deep saucepan and pour sugar into it. Next, pour about 15 ml of water (this amount is taken per 1 kg) and put on medium heat. Continuously stirring the mass, let the sugar dissolve, and after boiling, boil the syrup for 5 minutes.
3. Pour the prepared berries with ready-made syrup and mix everything gently, distributing the slices evenly.
4. Cover our workpiece with cling film or a lid and leave it in this state at room temperature for a day.
5. The next day, the brew should release juice. It must be carefully drained into the pan, but for now, set the berries aside. Put the juice on a small fire and wait until the liquid boils, cook for 2-3 minutes after boiling, and the juice should boil all the time.
6. After the time has elapsed, remove the syrup from the heat and immediately pour the berries over it. Re-cover the bowl with cling film and leave again for a day.
7. After a day, repeat the procedure again: drain the syrup, boil and pour the fruits, leave for a day.
8. But on the 4th day, the delicacy should be immediately put on fire, boiled and boiled for 5 minutes. At the end of cooking, you can add a little citric acid or squeeze the juice from a lemon. Pour hot jam into pre-sterilized jars and tightly tighten the lids.
9. Turn the jars upside down with lids and leave to cool completely. Store best in a dark and cool place.
On a note! To give an unusual taste and aroma, you can add currant or cherry leaves.
Seedless apricot jam recipe for the winter
The next cooking technology differs from the previous one in that we will not cook sugar syrup separately, but immediately pour the fruit with sugar. And by the way, such a treat is made without water, that is, in its own juice.
Ingredients:
- Apricots and sugar in a 1:1 ratio (for example, take 2 kg of sugar for 2 kg of fruit).
Cooking method:
1. Rinse the fruits well and place on a towel to remove excess water.
3. Put the prepared apricots into a deep pan in layers, filling each layer with sugar. Cover and leave overnight for the berries to release their juice.
4. In the morning, gently shake the contents to mix the sugar that has settled to the bottom. Then put on medium heat and bring to a boil. Remove the foam and boil for 5 minutes. Stir gently during the cooking process so that nothing burns.
After five minutes, turn off the heat and leave for 24 hours.
5. The procedure described in paragraph 4 must be repeated 2 times. But on the last run, increase the cooking time by 10-15 minutes to thicken the treat. Then immediately pour into sterile jars and roll up.
Turn the blanks upside down with lids and cover with a blanket. When the jars are completely cool, put them in a storage place.
To preserve the taste of apricots and to increase the shelf life, you can add a little citric acid or lemon juice to the jam.
Apricot jam slices in syrup
If you love homemade cakes, then the following video is definitely for you. Because the delicacy prepared according to this plot turns out to be quite dense, which means that such slices are 100% suitable for filling in various rich products.
It is better not to mix the delicacy with a spoon, just shake the cooking container from side to side, so you keep all the slices intact.
Recipe for apricot jam for the winter "Lick your fingers" with orange
For a change, you can always add citrus notes to apricot jam by adding crushed lemons or oranges, or maybe both. Plus, I still really like to add walnuts, in my opinion this is the most successful cooking technology.
Ingredients:
- Apricots - 3 kg;
- Sugar - 3 kg;
- Water - 200 ml;
- Orange - 2 pcs.;
- Lemon - 1 pc.;
- Walnuts - 400 grams.
Cooking method:
1. Rinse the fruits thoroughly under water, wait until the water drains, and then remove the seeds.
2. Now prepare the sugar syrup: add sugar to the water and put the liquid on a slow fire. Bring the syrup to a boil and wait until all the sugar has dissolved.
Be careful not to burn the sugar.
3. Pour the berries with hot sugar syrup and leave everything to cool completely.
4. Peel citrus fruits from peel, films and seeds. Then, using a blender, grind them to a homogeneous consistency.
5. Peel the walnuts and chop them a little. Then add to the cooled apricot brew, put on a slow fire and bring to a boil again. Let it cool down again.
6. At the last stage, add the lemon-orange mixture and bring the treat to a boil again. Then immediately pour into sterilized jars and roll up.
It turns out everything is insanely tasty and beautiful!
Amber apricot jam video recipe
For this recipe, you will need dense and not overripe fruits. And to check whether the brew is ready or not, just put a drop of syrup on the edge of a cold saucer. If the drop does not spread, that is, it keeps its shape well, then the jam is ready and it can be removed from the heat.
How to make apricot jam in slices so that it is transparent
I also want to note that basically the preparation is made on the basis of 1: 1 proportions, but for many it turns out to be too sweet a treat. Therefore, you can put less sugar, focusing on your taste preferences.
Ingredients:
- Apricots - 1 kg;
- Sugar - 500 grams.
Cooking method:
1. Rinse and dry the berries, cut in half and remove the seeds.
If you have very large fruits, then additionally cut the halves into two more parts.
3. In the meantime, sterilize the jars in the usual way for you.
4. When 4 hours have passed, put the workpiece on a slow fire and warm the contents, and then gently mix everything from top to bottom.
5. Slowly continue heating the mass. The sugar needs to be completely dissolved. And when the jam boils, then boil it for 7 minutes and pour it into prepared jars.
6. Close the lids and turn over, wrap in a warm blanket and leave to cool completely.
If you have syrup left, then make a fruit drink out of it or pour it over it, soak the biscuits!
7. So that the delicacy does not darken, it is best to store it in a dark and cool place.
Method for making jam with seed grains (with nucleoli)
This option is loved by my whole family, and the guests, tasting the delicacy, do not even immediately understand what it is made of, but they gobble it up on both cheeks, because it’s impossible to come off, it’s very tasty!
Ingredients:
- Apricots - 3 kg;
- Sugar - 3 kg;
- Kernels - 200 grams.
Cooking method:
1. Wash and dry the fruits. Divide into halves and remove the bones. Put the halves in a basin and cover them with sugar, leave for 5-6 hours. Next, put the workpiece on a slow fire and wait for it to boil. Remove from heat and leave for 12 hours to cool completely.
2. In the meantime, prepare the grains. Wash and dry apricot kernels. Carefully split the bones and remove the nucleoli.
Taste the kernels, if they are bitter, then it is better not to add them, but replace them with walnuts or almonds.
3. When the brew has cooled completely, add the nucleoli to it and carefully distribute them throughout the volume.
It is better not to mix the treat with a spoon, but to shake the cooking container a little from side to side, so you keep the slices intact.
4. Bring the apricots with kernels to a boil and boil for 5 minutes. Then turn off the heat and cool again, leaving the workpiece for 12 hours.
5. After the time has elapsed, bring the delicacy to a boil for the third time and boil for 10 minutes.
Pour the hot treat into sterile jars and roll up.
Apricot jam for the winter without water
Here is another popular recipe. Thanks to quick repeated cooking, the slices remain intact and do not turn into gruel, but the vitamins are all preserved.
Ingredients:
- Apricots - 2 kg;
- Sugar - 2 kg.
Cooking method:
1. First of all, wash and dry fruits. Remove the seeds by cutting the fruit in half.
2. Put the finished slices in a saucepan and sprinkle with sugar. Put on a slow fire and bring the contents to a boil. Steam for 15 minutes and turn off. Leave the workpiece to cool completely.
3. This procedure must be repeated 2 times. And then pour the sweetness into sterilized jars and roll up. Then turn the jars upside down and wrap them in a blanket. Wait for it to cool completely and store until winter.
Choose hot canning, so the product will be stored much longer.
After reading all the recipes, I think you noticed that the cooking technology is similar and consists of several stages: infusion in sugar, quick cooking, which alternates with cooling. There is nothing difficult, the main thing is not to rush.
If you choose the option with kernels, then do not remove the film from them, because it is she who gives a delicious almond shade. I hope your apricot jam with slices will always be very tasty, bright and fragrant! Enjoy your meal!
