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Apricot jam - Multicooker

Apricot jam - Multicooker


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It's one of my favorite jams! I combined it with a little very fragrant melon and it came out a "delicacy"!

  • 1kg diced apricots
  • 250 g diced melon
  • 800 g of gelling sugar
  • 200 g sugar

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Apricot jam - Multicooker:

Both types of sugar are mixed.

So is the fruit.

Alternate layers of fruit and sugar are placed in the tank.

Select the BOIL program and press START. When the sugar begins to dissolve and the composition becomes liquid, select the JAM program and simmer for about 45 minutes.

Put the hot jam in sterilized jars.

Gain consistency the next day.

Good appetite!


Apricot and sour cherry jam

The perfect combination of sweet-sour taste, to be enjoyed for breakfast with fresh croissants. Not to mention that it's very easy to prepare.

Wash the cherries, dry them well, remove the seeds and tails, mix them in the mixer.

Then wash the apricots, remove the seeds and cut them into small pieces.

Mix the cherries, apricots and gelling sugar well in a large bowl and then leave the composition to soak in the cold.

Then boil the mixture for 4 minutes.

Don't forget to do gelling tests during this time. Remove the pot from the stove and season the composition with apricot liqueur, then pour it into the jars prepared in advance and seal them.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


  1. Wash and peel the apricots, then place them in a large, double-bottomed saucepan.
  2. Pour the sugar over the apricots and leave everything to soak for 2-3 hours or even overnight until the fruits leave their syrup. Depending on how sweet you want the jam, you can add more sugar!
  3. Put the pan on medium heat and stir often enough to avoid the apricots sticking to its bottom or walls.
  4. When the apricots are half cooked, about half an hour after they have been put on the fire, set the pan aside and blend the jam so that you get a fine paste.
  5. Add the lemon juice, vanilla sugar and apricot kernels and put again on low to medium heat until the jam reaches the desired consistency, about 20-30 minutes of boiling
  6. Put the jam in clean, sterilized jars while it is still hot, then turn the jars upside down and place them on a grill or baking tray at 100 degrees for another 15-20 minutes.
  7. Turn off the oven and leave the jam jars inside to cool slowly until the next day. This way the jam can last a long time without any problems!

From this amount of ingredients will result approximately 6 jars of jam, of 370g.

Also, if you love apricots in cakes or in general you can try this delicious cheesecake with apricots and chocolate!


Sugar-free cherry jam: a recipe for diabetics

If you think you are eating too much sugar and you have decided to reduce your consumption, then we are proposing a tasty recipe for sugar-free cherry jam. It is easy to make and very tasty.

  • 1 cup peeled cherries
  • 1 cup of raisins
  • 1 cup water
  • a teaspoon of salt
  • 1 tablespoon butter
  • 1 tablespoon lemon juice

How to prepare sugar-free cherry jam:

  1. Put the peeled cherries in a pot and mix them with the raisins, water and salt.
  2. Bring to a boil over medium heat, and when it starts to boil, add the butter and stir until it melts.
  3. Turn on the heat and let everything boil for 20-25 minutes or until almost all the liquid has evaporated.
  4. After 20 minutes, add the lemon juice, stir and turn off the heat.
  5. After it has cooled a little, mix with a blender until the cherries are finely chopped. Pour the jam into a small bowl and serve it on p & acircine or other combinations.

Here is a very useful video that explains how to prepare sugar-free cherry jam:

It's easy to make cherry jam, but it's even easier to enjoy its sour taste with the whole family! Try it now and you will be appreciated for these recipes! & Learn to make a bitter cherry jam or a delicious cherry jam. Enjoy!


Apricot jam - the secrets of a golden jam that keeps the fresh aroma of the fruit

  • Apricot jam (Maria Matyiku / Epoch Times) Apricot jam

Fluffy golden yellow apricots with reddish, sweet and fragrant tints are the fruits that mother nature pampers us with in the middle of hot summers. They are simply delicious both fresh and canned.

Apricot jam is one of the most popular and beloved recipes. To obtain a quality aromatic jam, with fresh fruit taste and amber color, there are some little secrets that we share below.

  • We suggest that you boil the fruit at the beginning without adding sugar. Boiling sugar-free fruit has the role of removing some of the water from the fruit and reducing the cooking time of the sugar. This avoids excessive boiling of the sugar, which can caramelize and darken the color of the jam.
  • The amount of sugar is added depending on the natural pectin level of the ripe apricots and the sweetness of the fruit. A balanced amount of sugar gives the jam a sweetness with a much fresher taste and aroma, close to the natural fruit.
  • Fresh lemon juice not only adds a sour taste to balance the sugar, but also helps liquefy the fruit's pectin giving it a perfect texture. It also helps prevent the growth of bacteria and the formation of mold.
  • The choice of cooking pot is also important. A wide-open bowl with at least twice the volume of the fruit mixture with sugar is recommended. The jam mixture needs space to aerate while boiling and the water to evaporate and form the pectin layer. It is good not to cram too much fruit, the bowl should be less than half full without being overfilled.

The jars are sterilized before the jam is prepared. Wash jars and lids in warm water with dishwashing detergent, rinse well and then drain and dry. Place in a pan or on the grill and bake on low heat (approx. 70 ° C) for 20 minutes. Keep the jars in the hot oven while the jam is being prepared.

Ingredient:

At 1 kg of pitted apricots,

0.450 - 0.600 kg of sugar (a sugar / fruit ratio from 0.45: 1 to 0.6: 1, depending on the sweetness of the fruit and the taste)

2 tablespoons lemon juice to 1 kg of fruit

Preparation:

Choose ripe and healthy fruits. The apricots are washed, peeled and placed in a large bowl.

Put the bowl on low / medium heat and stir continuously, because at the beginning the fruits are easily attached to the bottom of the bowl. After a few minutes you will notice that the fruit will start to leave juice.

If you want a fluid jam with a fine consistency and without much pulp, set the bowl aside after the fruit has boiled for 30 minutes.

Crush the fruit with a mashed potato or a vertical blender.

If you like to feel chunks of pulp in the jam, you can skip this phase.

Continue simmering the jam over low heat. Add sugar and lemon juice.

If the jam foams, remove it with a fine foamer or spoon. The cooking time differs depending on the dish used, and the amount of fruit. Boil the jam until a fluid paste of the desired consistency is obtained. If the jam drains from the spoon or spatula into two drops close to each other, the jam is ready.

The hot jam is poured into sterilized jars. The jars are screwed on and wrapped in blankets for gradual cooling which ensures vacuuming.

In addition to consumption as such, apricot jam is recommended in many recipes for cakes, rolls, croissants, pancakes, canapés, sweet sauces, etc.


Apple Pie / Pie Tart / Pie With Apple Puree Garnish

Using a medium round shape, cut four circles from the puff pastry, all weighing a total of about 300 g. Peel 2 apples, cut into slices, and put to harden in a non-stick pan with 2 teaspoons of sugar, a teaspoon apricot jam and 2 teaspoons honey. Optionally, you can quench the composition with 10 ml of brandy and leave it on the fire until the apples get a slightly glazed crust. All this composition, together with about 20 g of apricot jam, is placed on the puff pastry circles and put everything in the oven at about 180-190 degrees C for 6-8 minutes. All this time, the other 2 apples are peeled, put on a grater, drained of juice (it is kept) and put on low heat, in a pan with a teaspoon of cinnamon, 2 teaspoons of sugar and a little salt. Stir continuously, and subtract the mixture well, obtaining an apple puree. Leave to cool. Place the apple puree on the plate, then the warm tarts. Also place a glass of apple juice on the plate. Enjoy and cook with taste.


Classic recipe with photos

  • 1 kg of apricots
  • 1 kg of granulated sugar
  • 200 almonds.

Prepare apricot jam with almonds, as follows:

  1. Rinse the apricot kernels, carefully remove the bones from them and place them in a saucepan (or other container in which to boil) so that there is little space left in it.
  2. All add sugar and leave for 4-5 hours so that the fruit is infused and soaked in sweet syrup
  3. Pour the boiled almonds in water and then leave it for 10 minutes to facilitate the peeling of the nuts
  4. Remove the almonds and peel
  5. The presence of apricots to put a slow fire, constantly monitoring the conditions of the contents of the pan
  6. After boiling, toss the prepared almonds in the pan and simmer for half an hour.
  7. Periodically mix the blockages and remove the foam
  8. After the boiling period is over, you must immediately start pouring the jam into pre-sterilized jars.

Apricot jam made from Romanian fruits, with a sweet-sour taste that you can hardly resist. You can smell the apricots as you open the jar.

Apricot jam is handcrafted by housewives from Bucovina, with over 15 years of experience in preparing this recipe. It is based on a traditional recipe, collected from local folklore. It does not contain additives, dyes or preservatives. Low sugar content.

It is a versatile, refreshing product that can be consumed in a variety of forms. From apricot jam spread on a slice of toast with butter, to apples baked in puff pastry with jam.

ingredients : apricot, sugar

Values ​​per serving: Calories 192.8, Total fat 0.4g, Saturated fat 0g, Cholesterol 0mg, Sodium 1.0mg, Potassium 251.2mg, Total carbohydrates 49.2g, Fiber 1.9g, Sugar 47.3g, Protein 1.4g, Vitamin A 37.4%, Vitamin C 16.2%, Calcium 1.3%, Iron 2.1%.

Daily values ​​are based on a 2000 calorie diet.

Store in a cool place, away from moisture and direct sunlight. We recommend keeping the products in the refrigerator, where they are provided with all the necessary storage conditions.

Product made with Romanian fruits, from local producers, in the heart of Bucovina.

The jars may differ in shape, but the contents and quantity are not affected in any way.


step 1. The mayonnaise is prepared first. Mix the yeast with 2 tablespoons of lukewarm water, a teaspoon of sugar. Leave for about 10 minutes.

step 2. In another bowl, mix the orange juice, lemon juice, salt powder, 150 ml of water and oil. Then add the mayo.

step 3. In the obtained composition add the flour and knead a ball of dough. Cover and simmer for about 30 minutes.

step 4. The dough should double in volume.

step 5. Roll out the dough into a 3 mm thick sheet. Cut out circles with a shape or a glass. In half of the circles, put apricot jam.

step 6. Cover with the other circles and glue the edges with your fingers or a fork.

step 7. Fry in hot oil. They are drained on paper towels.

step 8. Sprinkle with powdered sugar. Serve hot. They are good and cold, but we liked them warmer. Great appetite!


step 1. Put water, sugar, oil and jam in a bowl. Mix well until the sugar dissolves.

step 2. Mix flour, baking powder and cocoa separately.

step 3. Pour the liquid composition into the dry mixture. Mix well so that they are not lumpy.

step 4. Cut the apricots into small pieces. Together with the walnuts, they are added to the composition and homogenized.

step 5. Pour into a tray lined with baking paper. Bake in the preheated oven at 200 degrees, about 35-40 minutes. Take the toothpick test.



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