Stock up vitamins for the winter: top 3 simple recipes for the preservation of apricot

Заготавливаем витамины на зиму: топ-3 простых рецептов консервации абрикос

Apricots are known not only for their taste, they are of great importance in human nutrition. After all, sometimes the nutritional value of these fruits compare with the nutritional value of the yolks of eggs and spinach.

Delicious jam, jam, jams and marmalades not only complement tea in the winter evenings, but will be wonderful fillings for home baking. And that is the most important, harvesting in a timely manner will provide us with the necessary supply of vitamins and other useful elements.

The new material Apia we have selected the best recipes of the pieces of apricots that will help you to enjoy the sensational taste of these fruits all year round.

Jam of apricots with walnuts

1 kg of apricots will need: 1 kg of sugar, 400 g peeled walnuts and 1 Cup of water.

Method of preparation

From apricots to gently remove bone, instead each apricot to invest half of a walnut kernel.

Prepare the syrup with sugar and water. Mix it with the prepared apricots and cook in 3 divided doses for 5 minutes. After boiling the jam to cool. Hot jam pour into jars and roll up.

Jam of apricots with oranges and lemon

The bucket is cleaned from the seeds of apricots, you will need 3 kg of oranges, 1 kg lemons 4 kg sugar.

Method of preparation

Oranges and lemons thoroughly wash and cut into semicircles together with the zest, mix with oranges and sprinkle them with sugar. When the fruits start to let the juice, put on fire (you can add a little water), bring to a boil and cook for 30 minutes, gently stirring occasionally. Allow to cool and leave until the next day. The procedure is repeated 2 more times, that is to make jam for 3 days. After the last boiling hot jam pour into prepared jars and roll.

Jam apricot

You will need: 1 kg of apricots, 2 kg of sugar, 1.5 cups of water.

Method of preparation

Cook sugar syrup, filtered and cooled. Prepared apricots are lower for 2-3 minutes in boiling water, then remove the peel, cut the fruit in half, removing the pits. Put apricots in cold syrup and place over low heat. Periodically remove the foam. Once the jam boils, remove it from heat and put in a cold place for 10-12 hours. Then on low heat again, bring to the boil and leave to cool. This operation is repeated 2-3 times until cooked (ready to jam the fruit does not float). To prepack in hot form, sealed after cooling.

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