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Apricot jam

Apricot jam


I don't like complicated things, I'm looking for recipes that are as easy to prepare but also tasty at the same time.

  • 2 kg apricots
  • 1 kg of sugar
  • 2 lemon slices
  • 1 gelfix envelope

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot jam:

I confiscated about 2 kg of apricots from the country, I took out the seeds and cut them into small pieces.

I mixed the gelfix envelope with 2 tablespoons of sugar and I put the contents over the apricots, they boiled for 5 minutes on high heat, stirring continuously, after I put the rest of the sugar I boiled for another 10 minutes. I washed the jars, dried them and poured the hot jam, I turned the jars with the lid down for 5 minutes and made room in the pantry :)


Apricot jam like at home

How much do we like apricot jam, mmm very much, then what stops you from preparing it yourself at home? It's easy now to make apricot jam at home, whether you live in the yard or in the block.

Print in between Food Recipes.com apricot jam recipe is presented step by step in two ways, so that it is very easy to prepare and safe. You need fresh and ripe apricots, preferably from the peasants, not the commercial ones full of chemicals. Following steps from the recipe here you can prepare a jam with which you will make a very good impression.

The addition of dried apricots will make a special texture of the jam and those who will taste will be pleasantly impressed. It is ideal for pancakes, cakes, croissants or even plain on toast, maybe with a little butter.

Follow the steps in the recipe strictly and you will not fail. As I said, for those who have time, it would be good to remove the skin of the apricots, or if not to wash them very well with down. I remember when my mother made apricot jam, it didn't last more than 2-3 months and that's not because it wasn't well made but because it was so good that we couldn't resist. We used to have no sweets like now and to sweeten we take a tablespoon of apricot, strawberry or cherry jam and spread it on a slice of toast and ready, we get tired.

In the past, even less sugar was used, now for those who have the will they can use less sugar for jam, too much can bring us diabetes over time. Apricot jam goes well when served with a mint leaf, it is ideal.

If you have questions or if you failed in the preparation of the jam, let's find the solution together.


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(5 points / total votes: 20)

Cori Cj 3 years ago - 6 July 2017 10:58

Re: Apricot jam

And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peaches ... I cleaned them of the skin / peel).

Ioana 3 years ago - July 6, 2017 11:10

Re: Apricot jam

I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.

Cori Cj 3 years ago - 6 July 2017 11:18

Re: Apricot jam

And if the time is shorter .. and the quantity is higher (it doesn't decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it's a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday

Ioana 3 years ago - 6 July 2017 12:17

Re: Apricot jam

I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.

Ioana 3 years ago - 6 July 2017 19:14

Re: Apricot jam

Cori, large jars are only 680 ml. I will also correct in the recipe.

Cori Cj 3 years ago - 7 July 2017 07:46

Re: Apricot jam

Anne 2 years ago - 24 July 2017 10:04

Re: Apricot jam

Hi,
Apricot jam is my favorite.
I will try your recipe.

I wish you a pleasant holiday!

Mihai a year ago - July 25, 2018 15:00

Re: Apricot jam

The sugar will not melt until we want to make caramel, otherwise it will just dissolve!

Camelia B. a year ago - 8 August 2018 11:30

Re: Apricot jam

The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.

Ioana a year ago - 8 August 2018 11:38

Re: Apricot jam

That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.

Todorov Dan a year ago - 13 June 2019 15:12

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:34

Re: Apricot jam

Todorov Dan a year ago - June 14, 2019 10:39

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:41

Re: Apricot jam

no problem running away.

Ioana 16 hours ago - July 8, 2020 17:19

Re: Apricot jam

Hello Ioana,
Can this recipe also be used for peaches?


Label: apricot jam

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Apricot jam - the classic recipe

The classic jam recipe contains 1 kilogram of apricot, 1 kg of sugar and 150 ml of water. You can add other flavors, such as vanilla. It will give it a subtle scent.

You can peel the apricots or leave them like that, but be sure to add them to the water with the juice of 1 lemon to keep their color and stay strong.

Bring the sugar to a boil in water and bring to a boil until it becomes a syrup. Then add the well drained fruit and bring to the boil. Collect the foam from the surface, without stirring.

Cover the pan and leave it overnight, and repeat the procedure the next day. You will notice that the jam is ready when the syrup is bound. Put the hot jam in jars and let them cool. Then they are only good to put in the pantry.


Recipe: Lent cake with apricot jam

And fasting cakes can taste good. And in addition they are more economical, they do not require expensive ingredients. So for those who are fasting and have missed a cake, then try the recipe below. A cake with cocoa leaves and a top with apricot jam and coconut, apricot or peach cream, in fact my original recipe. You can use another kind of jam.

Ingredients leaves for Lent cake with apricot jam
& # 8211 100 gr. margarine
& # 8211 100 gr. powdered sugar
& # 8211 6 tablespoons water
& # 8211 2 tablespoons cocoa
& # 8211 270 gr. flour
& # 8211 1 tablespoon quenched ammonia with lemon juice

Ingredients countertop at Lent Cake with apricot jam
& # 8211 100 ml oil
& # 8211 100 grams of powdered sugar
& # 8211 5 tablespoons apricot jam
& # 8211 250 ml mineral water
& # 8211 1 teaspoon baking soda quenched with lemon juice
& # 8211 1 sachet of vanilla sugar
& # 8211 100 gr coconut
& # 8211 250 gr flour

Cream ingredients for Lent cake with apricot jam
& # 8211 250 grams of margarine
& # 8211 250 ml apricot or peach juice
& # 8211 5 tablespoons sugar
& # 8211 3 tablespoons flour

Glaze ingredients for Lent cake with apricot jam
& # 8211 50 grams of margarine
& # 8211 5 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons water
& # 8211 a few drops of oil
& # 8211 a few drops of vinegar

Preparation of leaves for Lent cake with apricot jam
To prepare the sheets, mix all the ingredients and knead a suitable dough that is divided in two. Spread two sheets that are baked on the back of the tray.

Top preparation for apricot jam cake
Mix the oil with the powdered sugar and apricot jam.

Top preparation with apricot jam

Add in turn the mineral water, the vanilla sugar and the baking soda quenched with lemon juice. Finally add the coconut and flour.

Fasting table with apricot jam and coconut

Mix and pour the composition into a tray lined with baking paper.
Use the same tray for baking sheets.

Countertop for fasting cake

Preparation of cream for Lent cake with apricot jam
Boil half the amount of juice. Mix the sugar with the flour and dissolve with the rest of the juice. Pour the composition into the juice you boiled. Let it boil until it thickens. Stir continuously to prevent lumps, then allow to cool.

After the pudding has cooled, mix it with margarine soaked at room temperature and rub the foam.

Preparation of icing for fasting cake with apricot jam
All the ingredients for the glaze are boiled until it thickens. pour the warm icing over the cake.

Assembling Lent cake with apricot jam
Put the first sheet, grease with half of the margarine cream, then put the top. Syrup the top with apricot juice or simply with mineral water in which you have dissolved a vanilla powder and a little sugar.

Fasting cake with apricot jam and coconut

Grease with the rest of the cream and put the second sheet. Leave the cake until the next day to soften our sheets.
Prepare the icing only the next day and spread it warmly over the sheet and let it harden.


A dessert for the whole year: whole apricot jam

The ingredients you need in this case are the following:

- 1 kg of apricots, washed well and cut into 2 cm pieces

You also need a few jars with lids.

The preparation method is as follows:

To make sure that your jam will have a really special aroma, you must first grate the lemon peel and squeeze the juice, keeping the seeds separate. The latter and the grated peel must be wrapped in a piece of gauze and set aside. Then, in a frying pan or pot, put the apricots, sugar, orange juice, lemon juice and the previously prepared gauze bag and let it simmer for 10 minutes, until the sugar melts. After that, take the bag out of the bowl, put the 250 ml of water and leave the mixture on the fire for another 30-40 minutes, until the syrup thickens. Once the time has passed and the jam has reached the desired consistency, put it in jars before it cools, then cover them with their lids.

To ensure that the jam lasts over time, it is recommended that once filled, the jars be kept in the oven for an hour on very low heat. Then, they can be kept in the pantry or in the closet where you usually store homemade goodies.

Whole apricot jam it is easy to prepare and can be enjoyed for dessert, to fill pancakes, or for breakfast, on a slice of toast greased with butter and with a hot tea. Didn't I remind you of your grandparents' vacation?


Apricot jam with walnut kernel old recipe & # 8211 candied apricots

Apricot jam with walnut kernel old recipe & # 8211 candied apricots. Whole or half apricot jam stuffed with walnut kernels. Homemade candied apricots in syrup, glassy, ​​glazed fruit. How to make natural apricot jam without preservatives? How to fill apricot jam with half a walnut kernel? How to clean walnut kernel from thin membrane?

This apricot jam with walnut kernel is part of the old family recipes. It is of a rare finesse and is prepared with great care and attention. It is part of the luxury range of homemade jams that were served to my grandmother's friends in Sibiu.

I remember perfectly the tidy pantry of my grandparents in Sibiu, with the shelves decorated with hand-crocheted lace (chip) and pinned and with the endless rows of jars and bottles militarily aligned by categories and antiquities. There was no unlabeled can! All were calligraphically inscribed with the name and year in which they were placed: strawberry jam 1981, pear compote 1980, etc.

All of them were prepared at home by my great-grandmother Buia, according to Transylvanian (mostly Austro-Hungarian) or French recipes. Beyond the ordinary jams, jams and jams for breakfast, pancakes or cakes, there were always a smaller number of delicacies for special occasions. That is for guests or special occasions: Holidays or anniversaries.

Among them were jars of green walnut jam (recipe here), of strawberries (recipe here), currant jelly with raspberries (recipe here) but also strawberry jam (recipe here), watermelon peel (recipe here), candied glazed cherries (recipe here) or these candied apricots or plums stuffed with walnut kernels.

The old recipes for whole fruit jam (bean by bean) involved keeping them in lime water for a few hours. It strengthens their flesh and keeps them beautiful natural color (bright). I didn't have such a thing and yet I managed to make some beautiful jams using only sugar and lemon juice.

Here's how I made another specialty: plum jam with walnut kernels (candied plums) & # 8211 recipe here.

If you are looking for apricot jam then I invite you click here.

Here you see the recipe for apricot jam, a kind of marmalade with large pieces of fruit.

Let's not confuse the jars, literally! I say this because many people do not differentiate between jam and jam. Less sugar (300-700 g of sugar per 1 kg of fruit) is added to the jam or marmalade and the final texture is creamy (with crushed fruit). There is another story about jam! We try to keep the whole fruit (grain by grain), the sugar is at least equal to the amount of fruit and the preparation technique is different: boil the fruit several times in a sugar syrup with progressive concentration (increasing). The jam is luxurious because it requires quality ingredients and increased attention. The fruits must be stronger, intact, without defects. The more tired fruits also go to the jam.

If you have not yet tested our jam recipes, I must tell you that you will be surprised at how short the time required to prepare them, even if the process lasts for several days. You only have to work a few minutes a day!

I give you the quantities for 2 kg of apricots weighed without seeds (so about 2.5 kg of whole apricots). Smaller and stronger fruits should be chosen, not very ripe (greener). It will result in approx. 3 kg of apricot jam with walnut kernels. You can not put walnut kernels and cut the apricots from the beginning in half (not just cracked).

  • 2 kg of small and hard apricots weighed without seeds
  • 2.5 kg of sugar
  • 200 ml of lemon juice or 10 g (1 sachet) of lemon salt
  • walnut kernel (as many halves as we have apricots)
  • vanilla stick or 3 sachets of vanilla bourbon sugar