A jar of jam can become a great addition for evening tea. How to cook apricot jam we'll tell you. I don’t know about you, but for me, the ripening season of these fruits, filled with the energy of the sun, seems like just being in the Garden of Eden. Can you guess who I'm talking about now? Well, of course, about apricots! Enjoying their tender flesh, inhaling the aroma and simply admiring their magnificent view - for me it’s just a celebration of life!
History of the use of apricots as medicine dates back more than 5000 years. These fruits were first used in China, then they spread to Central Asia, Georgia, Armenia. The rapid spread of these amazing fruits was facilitated by a wide range of their medicinal uses. The presence of iron, magnesium, carotene, easily digestible sugars, and vitamins in fruits determined their use in dietary nutrition patients with diseases of anemia, hypertension, gastrointestinal tract.
Apricot root requires a temperate climate to thrive, Ruth says, with cool winters allowing a dormant period. However, the tree flowers early and is very susceptible to frost, which can make it difficult to cultivate. There are many varieties of apricots, with colorful names such as Lorna, Ambercote, Blenheim and Goldbar. Some are large and plush and uniformly orange, and some are small and tinged with pink. Then there are new hybrids such as red velvet, with its almost black skin - actually a cross between apricot and plum.
From the moment they first appeared until the last apricot, I eat them almost every day. Unfortunately, I don’t have my own garden, but it is possible to buy apricots, which is, in fact, what I do.
For making jam, unripe, whole, undamaged fruits are used. Thoroughly washed and pitted apricots are placed in an enamel basin and poured with boiling syrup. The syrup is prepared at the rate of: 800 g of sugar and 200 ml of water per 1 kg of fruit. In a separate saucepan, combine sugar with water and bring to a boil. The drenched apricots are placed in a cool place for 12 hours. Then the syrup is poured into the same pan, brought to a boil, poured over the fruit, after which they are again left in the same place for 12 hours. This procedure should be repeated at least three times. The more times apricots are poured with boiling syrup, the better the fruit will be preserved during cooking.
Apricots are best when chosen to be tree ripened. While it's easy to tell if an apricot is ripening, it can be difficult to tell if it's good. Look for fruits that are a deep orange-gold color rather than pale orange or yellow. They should be plump and firm, with a little softness to them. If they are heavy, they will not ripen; if they "squish" they have gone too far. Ripe apricots have a wonderful, unmistakable floral aroma, so give it a sniff.
You'll likely have luck at a farmer's market that sells fruit grown locally. Try a sample if you can, it's really the only way to know for sure. In addition to taste, apricots are packed with nutrition - vitamins A and C, as well as fiber and potassium. They're just as convenient as a roast, as they're nestled in a sweet pastry crust.
But as they say, all good things come to an end, but I really want to prolong the holiday of taste, and therefore every year I stock up on these wonderful fruits for the winter.
Fortunately, there are several preparation methods. You can, for example, seal them in the form of compotes (preserve them), you can simply dry them (it will turn out no worse than store-bought dried apricots), or you can make jam or preserves.
Recipe: Strawberry Apricot Pie
IN savory dishes they pair especially well with lamb, pork and chicken. The sweet, floral aroma of this stovetop jam takes me back to the carefree days of childhood summers. For a short time in early summer, the strawberry and apricot seasons overlap. That is, when you must - must - make this pie. This is the harmony of sweet and spicy tastes saturated with oil crust. Plus, the filling, when baked, is the color of a tropical sunset.
It's not my brilliant idea to combine these two fruits. If they don't have things like this in Dublin we'll probably die. Heartfelt thanks to Rosham for the inspiration. About 5 tablespoons of ice water. Clamp fresh grated nutmeg. To make the bark, combine the flour and salt in the work bowl of a food processor fitted with a metal blade and pulse. Scatter the butter around the work bowl and pulse until the mixture forms coarse crumbs. With the motor running, rain in the water and process until the dough starts to come together.
By the way, today I offer you a recipe for one type of apricot jam under its own name “Honey Apricot”. When you prepare it and try it, you will immediately understand why it received this name. We’ll have to quickly put them into jars and quickly roll up the lids, since the closest relatives can take samples in such quantities that, strictly speaking, there will be nothing left to close.)))
Turn the dough out onto a lightly floured surface and pat it into two disks, one slightly larger than the other. Wrap each disc tightly in plastic wrap and chill in the refrigerator for about 30 minutes. In a large bowl, gently stir together the strawberries, apricots, lemon juice, sugar, flour, cinnamon and nutmeg.
Jam from whole apricots with pits: recipe
Remove dough from refrigerator. Roll the larger portion into an 11-inch disk and gently press it into a 9-inch pie plate, leaving an overhang. Pour the filling into the cookie-lined slab. Roll the smaller portion of dough into a 10-inch disk and, using a grooved dough wheel, cut the disk into 10 strips. Place the strips over the lattice pattern infill and trim the ends. Fold the canopy and pinch it to seal it and form a decorative rim.
IN in this case I’m giving the breakdown per kilogram of apricot, if you cook a larger quantity, you’ll just increase everything proportionally. At the end I got two half-liter jars. Not much, but how delicious!
Small apricot – 1 kilogram;
- granulated sugar – 1 kilogram;
- water (clean) – 1 glass (200-250 ml).
Recipe: Apricots with Fried Mascarpone
Serve warm with a little cold heavy cream poured over each slice or a scoop of vanilla ice cream on top. This is the dish to pull out when you don't have time for dessert but still want to serve it. Tossing the apricots concentrates their sweet, tart flavor. A dollop of honey mascarpone on top adds just a touch of richness.
If restraint is your thing, use low-fat Greek yogurt instead of mascarpone. Position the oven 4 inches from the broiler and turn on the broiler. In a small bowl, whisk together the mascarpone and honey until well combined. Carefully lift the apricots in half or use a pruning knife to split them.
How to make delicious pitted apricot jam:
A small (but important) clarification: when choosing an apricot, make sure that it is firm (overripe fruits are not suitable for this recipe), also pay attention to the fact that the pulp does not contain hard veins; their presence can completely ruin the taste of your culinary masterpiece.
Place apricot halves, cut side up, on a small rimmed baking sheet or shallow broiler pan. Place a piece of butter into each of the apricot cavities. Sprinkle sugar over the apricot halves and sprinkle a little cinnamon over each half.
Toss the apricot halves for 3 minutes or until the sugar begins to caramelize and the apricots are just starting to wrap around the edges. Spoon apricots, three halves per person, into dessert bowls and top each serving with a spoonful of mascarpone honey.
If you're new to making jam, apricots are a great place to start. You don't have to peel them because their thin skin melts during cooking. And there is no need to add pectin for baking, since the fruit thickens well on its own. The optional addition of anise to this recipe adds a subtle licorice note to the sweet, tart flavor of the apricots. Spread this jam on your morning toast or use it to make jam jam, jam jam or, on the savory side, to pat over a pork roast.
If all the above conditions are met, you can proceed directly to action. First of all, let's weigh the available amount of fruit. As you can see, I have exactly one kilogram of them.
In the same way, prepare the appropriate amount of granulated sugar.
Over low heat, stirring occasionally, cook until very thick syrup. We do this until the sugar is completely dissolved.
Cut apricots in half and remove pits. Mound anise on a square of cheesecloth and tie it into a bundle with kitchen string. Set the pot over medium heat and bring to a boil. Cook, stirring frequently, for 10 minutes or until most of the fruit has broken down and the mixture begins to thicken. Cook, stirring, for an additional 10 minutes or until thickened to a set consistency.
Apricot jam from oranges
To test the need, place Not a large number of mixture into a small bowl or plate and place in the freezer for 5 minutes. If the plug is thick and remains saturated, it is done. If it's runny, continue cooking for another 5 minutes or so until thickened enough.
While the syrup is being prepared, let's prepare the apricots. Of course, first we will wash them well. And only then, armed with a knife, cut it in half (along the line of natural division) and remove the seeds.
By this time, our syrup for apricot jam will have already reached the desired condition, and we will immediately boldly pour it over the fruit halves.
Remove the pot from the heat and freeze slightly. Remove and discard the nut bag. Seal the jars and store in the refrigerator for up to 1 month. Note. You can treat the jam for longer shelf life: Place the hot jam in 2 sterilized glass jars. Seal the jars with sterilized lids and rings and process them in a boiling water bath for 10 minutes. Store jars in a cool, dark place for up to 1 year.
Recipe: Cheryl Apricot Frangipane Robe
Cheryl Sterman The Rule is the creator and author of the award-winning blog 5 The Second Rule cookbook"Ripe: A Fresh, Colorful Approach to Fruits and Vegetables." The recipe for this rustic, almond-shaped pie is adapted from her book. The rich, tender crust is spread with a thick, creamy layer of almond filling and then topped with apricot slices. It is baked in hot oven only until natural sugars the apricots are caramelized, and the fruit pieces are juicy with barely ripe ends.
As you can see, they all must plunge into this sweet brew and remain there until the syrup cools completely.
After this first procedure, carefully salt the syrup, separating it from the apricot.
And we will get such a rich nectar.
Apricot jam recipes
4-5 apricots, pits and quarters. For the bark, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, almond flour, salt, sugar and cold butter on low speed until clumps begin to form, about 1 minute. Add almond extract and ice water and continue stirring until the dough comes together, 1 to 2 minutes.
Beat almond flour, sugar, butter, egg yolk, almond extract and salt on medium speed until smooth, about 1 minute. Refrigerate, cover, until cow is ready. Line baking sheets with olive oil with parchment. In a large bowl, toss the apricots with the sugar and lemon juice. Roll out on a crumbly tabletop chilled dough to an approximately 11-inch circle. Transfer to prepared baking sheet. Freeze on baking sheet for 20 minutes.
Immediately pour it all into the same stainless vessel and, putting it on the fire, let it boil.
After the syrup has boiled for literally one minute, turn off the heat and carefully transfer the apricots into it.
And leave again until completely cool. Then we will begin the process of welding the apricot jam. The first time we just bring it to a boil (over low heat) and immediately turn it off.
Preheat oven to 450 degrees. Whisk reserved egg white to the penis. Brush it on the open border of the dough. Bake the galette in the center of the oven for 25-30 minutes or until the pastry is golden brown and the frangipane is set. Transfer the baking sheet to a cooling rack. Let the galette cool to room temperature. Because the dough is very thin, cut and serve directly from the baking sheet.
As a jam, this jam was very rich in apricot flavor and aroma, while the texture was like jelly, marmalade and thick syrup at the same time, so it would almost retain its shape. This method later turned out to work great with plums and strawberries. Like apricots, plums have high content natural pectin, so they produce very thick jam. The strawberries don't hold together like jelly, but become a slightly runny deep red translucent jam.
Let’s leave them, let them cool down and at the same time be imbued with sweetness, which will later help them maintain their whole appearance. We will do this three or four more times, each time letting our jam boil for 1-2 minutes over very low heat, stirring slightly.
Easy 30 minute fruit jam. Place the finished fruit in a large, heavy bath tray that you will use to make the jam. The volume of the pan should be at least 3 liters for each kilogram of fruit. Add water, cover and bring to a boil. Cook over medium heat, covered, for about 10 minutes. The fruits should become soft and release a lot of juices.
Remove the lid, add sugar. Return to a boil, stirring occasionally to help dissolve the sugar. Cook uncovered over medium heat, removing and stirring occasionally to prevent the demon from sticking to the bottom of the pan. It takes about 20 minutes to prepare the jam.
As a result, we get this result - amber and delicious pitted apricot jam.
Place them hot into steamed jars and roll up the lids. In winter, apricot jam “Amber Apricot Jam” will take you back to the gentle summer.
To make high-quality jam, you will have to work hard, but the result is worth it. How pleasant it is to treat your family with hot tea with pieces of sunshine on a cold, gray winter day. amber syrup! Have sunny days and winter cold!
Pour the hot jam into the jars, filling them almost to the top. Close the jars tightly and cool. While they cool, the lid should sag a little. Closed jars can be stored for several months at room temperature. Once opened, jars are also usually kept at room temperature for some time, but to prevent any risk, store them in the refrigerator.
Right up until she left us she was talking about apricot jam, among other things, and the stunts she did for it. She also wanted to point out the bird on the spire near her window and remind the visitor to wait until four o'clock to hear its song, and she always wanted to know exactly how the air felt outside.
Apricot- a tree belonging to the family Pink. Apricot fruits are yellow or orange in color and resemble plums in shape and structure. Wild apricots are found in Korea and China, Central Asia and Transcaucasia. Apricot was known back in Ancient Rome, where it came from Armenia. Apricots were brought to our country in the 17th century from Western Europe.
Apricot varieties
Thanks to its high taste qualities, apricot attracts close attention of breeders around the world. In our country alone, 100 varieties of apricot are grown. Let's take a closer look at some of them.
- Almond – one of the earliest ripening and large-fruited apricot varieties. The fruits have very tender and juicy yellow flesh with a slight sourness. The variety is very easy to care for and is grown everywhere in Armenia.
- Canning late - a variety that was bred by employees of the Nikitsky Botanical Garden. The fruits of this variety ripen late. They are large in size and attractive bright orange in color. The main advantage Canning late is its good winter hardiness.
- Alyosha - a variety that is grown in central Russia. The tree of this variety ripens quite small (weighing up to 20 g) orange-colored fruits with a sweet and sour taste.
- Nikitsky - a variety often found in Ukrainian gardens. Nikitsky brings big orange fruits, reaching a weight of 50 g.
Nutritional value, calorie content and composition of apricot
Apricot fruits are among low calorie foods. B 0.1 kg fresh fruits contains only 44 kcal. But it should be remembered that energy value dried apricot much higher. So, the same amount of apricots already contains 213 kcal, and dried apricots – 274.
Nutritional value of 100 g of apricot fruit:
- 0.1 g fat;
- 0.9 g protein;
- 9 g carbohydrates.
Composition of apricot fruit (per 100 g of edible part):
Vitamins:
- 10 mg ascorbic acid (vitamin C);
- 0.8 mg of nicotinic acid (vitamin PP);
- 1.1 mg tocopherol (vitamin E);
- 1.6 mg beta-carotene;
- 3 mcg folic acid (vitamin B9);
- 0.03 mg thiamine (vitamin B1);
- 0.06 mg riboflavin (vitamin B2);
- 0.05 mg pyridoxine (vitamin B6);
- 267 mcg retinol (vitamin A);
- 0.3 mg pantothenic acid (vitamin B5);
- 0.3 mcg biotin (vitamin H).
Minerals:
- 26 mg phosphorus;
- 11 mcg fluoride;
- 28 mg calcium;
- 0.7 mg iron;
- 1 mcg iodine;
- 6 mg sulfur;
- 8 mg magnesium;
- 140 mcg copper;
- 305 mg potassium;
- 125 mcg boron;
- 25 mcg vanadium;
- 364 µg aluminum.
The benefits and harms of apricot
What are the benefits of apricot?
- Apricot is useful for anemia, as it tends to increase the level of hemoglobin in the blood.
- The fruits are used for diseases of blood vessels and heart.
- It is recommended to eat apricots when you have a cold, as their pulp helps remove mucus.
- Apricot also has a beneficial effect on the functioning of the gastrointestinal tract. It normalizes stomach acidity and also eliminates constipation.
- Apricot has a diuretic effect, so it is useful to eat for swelling.
- Fruits speed up metabolic processes in the body, which helps to get rid of excess weight.
What harm can apricot cause to the body?
- Apricots should be eaten with caution if you have thyroid disease.
- The consumption of this fruit should also be limited if you have a stomach ulcer.
- Fresh fruits eaten on an empty stomach can cause indigestion. Therefore, apricots should be consumed only after meals.
- You can't drink fresh apricots big amount cold water. This may cause diarrhea.
Apricot in the diet of pregnant women, nursing mothers, children, diabetics and athletes
Apricots are very healthy pregnant women
, since they contain a large number of valuable substances, the most important of which for the body of a pregnant woman are iodine, iron, and potassium. Apricot will maintain normal hemoglobin levels, help get rid of edema and normalize acidity levels. 
Nursing mothers can also include apricot in their diet. You just need to make sure that it does not cause diarrhea in the baby.
For children It is recommended to give apricot from six months. You need to start with fruits that have been subjected to heat treatment. First, you can offer your child apricot compote or puree, and then produce whole fruits, but without the skin.
Diabetics Apricots should be consumed with caution, as the fruit contains sugar. You can eat no more than 3 fresh fruits or 5 cloves of dried apricots per day.
Apricots contain a lot of potassium, which is good for the heart. In addition, it stimulates growth muscle mass. For these reasons, fresh or dried fruits, as well as compote made from them are recommended for nutrition athletes
.
How to choose, eat and store apricots?
- Apricots, depending on the variety, ripen throughout almost the entire summer, that is, from early June to mid-August.
- Quality, fully ripe apricots should be firm to the touch and yellow or orange in color.
- Soft, overripe apricots are only suitable for jam or sauce, since during transportation they almost immediately turn into “porridge” and quickly spoil.
- If it is not possible to buy ripe fruits, you can opt for unripe apricots. At home, they should be packed in a paper bag and left in a cool, dark place for 2-3 days. During this time they will ripen.
- Ripe apricots should be carefully placed in a container with an airtight lid and placed in the refrigerator. In this form they will remain fresh for up to 7 days.
- For long-term storage Apricots are dried, dried or frozen. But, it should be remembered that when defrosted, apricots lose their structure and can only be used in sauces, compotes or purees.
- Fresh apricots go well with other fruits, nuts and dairy products. It is not recommended to eat fresh fruits along with meat, fish, mushrooms and legumes.
What dishes can be prepared with apricot?
Apricot diet
Apricots, due to their properties to stimulate digestion and accelerate metabolic processes, are successfully used in dietetics. Let's consider one of the options for the apricot diet, which can be followed for 2 to 5 days. In a day you can eat one and a half kilograms of fresh apricots or a kilogram of apricots and a glass of dried apricots. In addition, you can include low-fat dairy products in your diet. During the diet, you should eat small portions every 2 hours.
