Apricot confiture for the winter

Content

1 Cooking principles
2 Apricot confiture recipes
3 Cooking tips and tricks

Confiture is a sweet dessert with a jelly-like consistency. It is prepared by processing fruit or berry pulp. The consistency of the dessert contains small pieces of fruit. Apricot confiture has a wonderful taste and bright orange color.

Cooking principles

The recipe for preparing confiture remains the same when using any type of fruit. First, you need to wash the fruits well and remove the seeds.

It is recommended to remove the skin, which has a high density, which affects the taste of the dessert. To do this, the fruit is immersed in boiling water for 20 seconds, then in cold liquid.

The fruits are cut into pieces, covered with sugar and cooked. To give the dessert the required consistency, add pectin or gelatin.

The finished product is placed in jars and sealed with lids. To extend the shelf life of the preparations, containers are sterilized with steam or in a water bath. Lids are subjected to similar treatment.

Apricot confiture recipes

Pectin, zhelfix or gelatin are used as a thickener for confiture. A thick mass is also obtained by cooking apricots for a long time. To improve the taste, add lavender, orange or almonds to the puree.

With pectin

Pectin is a confectionery additive that gives products a jelly-like consistency. The substance is extracted from berries, fruits and vegetables. Pectin is commercially available in liquid or powder form.

Due to its natural origin, the substance does not harm humans. With its help, metabolism is accelerated and the body is cleansed.

The recipe for apricot confiture with pectin includes a number of steps:

Apricots are washed, pitted and peeled. For homemade preparations, 1 kg of apricot pulp is required.
The fruits are cut into small pieces with a knife.
0.5 kg of sugar and pectin are added to the apricots. More accurate information about the amount of pectin added is given on the packaging.
Apricots are placed on the fire and stirred constantly. Add 2 tbsp to the thick mixture. l. water.
When the puree boils, turn down the heat and continue cooking for another 5 minutes.
The hot mixture is transferred to jars and covered with lids.

With lavender and lemon

The dessert acquires an unusual taste after adding lavender. Adding lemon juice will help make it less cloying.

The process of preparing such confiture consists of a number of stages:

Apricots in the amount of 1 kg are divided into parts, the pits are removed.
The juice is squeezed out of the lemon and the peel is grated.
Apricots are covered with sugar. Its quantity ranges from 0.5 to 1 kg. Add 2 tsp to the mass. lemon zest and all the squeezed juice.
Place the container with the mixture on the stove and cook for 20 minutes.
The stove is turned off, and the mixture is processed with a blender. If desired, obtain a uniform consistency or leave small pieces of fruit.
Boil the mixture until tender, then add 1 tsp. dry lavender.
The confiture is mixed and distributed into storage containers.

Simple confiture

The easiest way to get jam is to use ripe apricots. The required consistency is obtained due to the high sugar content and pieces of fruit. The dessert turns out very thick and sweet.

How to prepare a simple apricot dessert:

First, prepare a syrup consisting of 300 ml of water and 2 kg of granulated sugar. The ingredients are mixed and put on fire. The syrup is removed from the stove before it begins to boil.
Apricots (1.5 kg) are thoroughly washed, divided in half, and peeled and pitted.
The fruits are dipped into the cooled syrup.
Place the container with apricot and syrup on low heat. As it boils, a film will form on the surface, which needs to be removed with a spoon. The mass is constantly stirred.
When the contents of the container boil, turn off the stove. The mass is kept in a cool place for 12 hours.
The puree is then reheated until it begins to boil and left to cool.
Heating is repeated a third time. Readiness is monitored by the consistency of the confiture, which should be a single mass.
The finished confiture is placed in jars for storage.

With gelatin

Using gelatin, it is easy to obtain a jelly-like dessert without long-term heat treatment. This product retains useful substances.

Recipe for apricot confiture with gelatin:

Apricots (1 kg) are washed, pitted and peeled.
The fruits are covered with 4 cups of sugar and left for 3 hours. During this time, juice will be released from the pulp.
The pan is transferred to the stove, the mass is brought to a boil over low heat. Then continue to cook it over low heat for half an hour.
Remove the container from the heat and leave overnight at room conditions.
In the morning, place the container back on the stove, wait until it boils, and cook the mixture over low heat for 20 minutes.
The mass is removed from the stove and wait until it cools completely.
Gelatin (3 tablespoons) is diluted in 100 ml of cold water and left for 30 minutes.
The apricot puree is put back on the fire. When boiling begins, turn down the heat and continue cooking the mixture for 15 minutes.
Add gelatin to the hot confiture, mix it and keep it on low heat for no more than 3 minutes.
The product is placed in jars for storage.

With orange

Delicious confiture is obtained by adding orange to the apricot mass. For spices, you can use dry or fresh mint.

Recipe for confiture with apricots and orange:

Apricots (1 kg) are washed and blanched. The peel and seeds are removed.
The pulp is covered with 0.5 kg of sugar.
The juice is squeezed out of the orange and the peel is grated. Juice and 2 tbsp. l. zests are added to apricots.
The mass is placed on the stove and cooked for 25 minutes.
Remove the container from the stove and cool. To obtain a homogeneous mass, apricots are processed in a blender.
Place the pan back on the fire and cook the mixture until fully cooked.
The hot mixture is laid out in glass containers.

With almonds and liqueur

An unusual dessert is made using liqueur and almond leaves. Additionally, you will need lemon and orange juice for the confiture. Zhelfix, consisting of pectin, dextrose and citric acid, is used as a gelling agent. Zhelfix consists of natural components and is completely harmless to humans.

Procedure for preparing confiture:

Apricots (0.5 kg) are peeled and pitted, the pulp is cut into small pieces.
The package of zhelfix is mixed with sugar, then added to the apricot pulp.
To the apricots add 1 glass of orange juice and 2 tbsp. l. squeezed fresh lemons.
The mixture is placed on the fire until it begins to boil.
Add 3 tbsp. l.almond petals, mix the mass and cook for 5 minutes.
The stove is turned off, and 3 tbsp is added to the container. l. liqueur. The puree is mixed well.
The dessert is served at the table or distributed in jars for the winter.

Apricot jam in a slow cooker

If you have a multicooker, you can simplify the process of preparing confiture. It is enough to prepare the fruits and other ingredients and turn on the required mode.

Recipe for apricot confiture in a slow cooker:

Ripe apricots (0.8 kg) need to be washed and divided into halves. The bones are removed.
Place the fruits in a multicooker container and add 100 ml of water.
The device is turned on for 15 minutes in the “Baking” mode.
The multicooker is turned off, and the pulp is crushed with a blender.
The resulting puree is placed back into the slow cooker, juice from ½ lemon and 0.5 kg of sugar are added.
The device is left to operate in the “Extinguishing” mode for 45 minutes.
20 minutes before cooking, open the multicooker lid.
The finished confiture is placed in jars for storage.

Cooking tips and tricks

The following tips will help you prepare delicious apricot confiture:

It is not necessary to blanch ripe apricots with thin, hairless skin;
fruit pulp is cut by hand or using household appliances;
overripe fruits produce a homogeneous mass without additional processing;
the smaller the pieces of apricots, the faster the dessert will be prepared;
when using gelatin and other gelling components, their dosage is determined according to the instructions on the package;
The readiness of the dessert is determined by a drop that does not spread over the surface of the plate.

Apricot jam is a great way to transform apricots into a delicious dessert. The dense consistency of the dessert is ensured by prolonged cooking of apricots or the use of thickeners.The dessert is served with tea or used as a filling for pies.