Apricot jam with pectin: a recipe for step-by-step cooking for the winter

The fruits of a tree that does not tolerate frost well, but withstands drought, are rich in organic acids, flavonoids, saccharides. Contained in apricots in a small amount of pectin, but when the fruit ripens, the concentration of this substance decreases. To get a thick confiture, a mixture of fruits needs to be boiled for a long time. You can avoid long heat treatment if you add pectin to apricot jam, and the recipe is easy to find. The thickener is sold in stores, made from fruits, most often apples.

Features of making apricot jam with pectin for the winter

To please the household with a fragrant dessert of ruddy fruits, a gelling agent is used. The fruits are pitted because they contain poisonous acid. Jam is boiled over low heat, constantly removing the foam.

List of ingredients

In addition to apricots, you will need sugar and a thickener to make this delicacy. Some housewives add cinnamon, cloves or ginger powder to the fruit mass.

Preparing food

Ripe apricots are washed under the tap, the pits are removed. The fruits are crushed into slices without removing the peel, or ground in a blender.

How to prepare the container

Jam is poured into small glass jars. The dishes are checked for integrity, washed from dust and dirt using mustard or soda. Then the container is sterilized:

• over the ferry;
• microwave;
• in a pot of boiling water;
• in the oven.

Half-liter dishes are disinfected for 10 minutes. After disinfection, the jars are dried.

How to make pectin apricot jam

Thickening agent obtained from apples, lemon peel, pumpkin pulp, odorless, does not interrupt the aroma of fruits, does not change their color. For long-term storage of apricot jam, take:

• 1 kg fruit;
• 4 tbsp. sugar;
• 10g pectin.

Fruits should be washed under the tap, the pitted pulp should be placed in a blender and chopped. Puree should be transferred to a bowl, pour sugar and put on the stove. During cooking, it is necessary to remove the foam. When the mass becomes homogeneous, the crystals dissolve, it is cooled, pectin is added, boiled for 5 or 6 minutes.

Apricot jam is prepared in another way:

1. One and a half kilograms of fruits, you can take beaten and overripe, cut into parts, remove the bones.
2. Fruits are transferred to a bowl, into which a glass of boiling water is poured. The container is covered and left for a quarter of an hour.
3. Apricots are ground through a sieve, the skin is removed.
4. The mass is combined with sugar in the same proportion.
5. Cook mashed potatoes by adding 200 ml of water for 20 minutes, stirring constantly with a wooden spoon.

A bright and fragrant dessert prepared in this way turns out to be thick even without gelatin. When hot, the delicacy is sent to a sterile dish, corked with a steamed lid.

How to properly store confiture

Apricot jam, prepared strictly according to the recipe, can stand for a long time, not lose its taste and aroma, if you keep the jars in the refrigerator or basement, where there are no sharp temperature fluctuations, the sun's rays do not fall.

Jam in a sterile dish does not spoil for 2 or 3 years, apricot dessert with pits is advised to be consumed in 12 months.

If the confiture is candied, it is not thrown away, but digested. Fermented jam is used to make wine.

Desserts prepared without heat treatment, berries or fruits, simply grated with sugar, are kept only in the refrigerator for no more than six months.

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