Apricot and apple jam: a recipe and 4 cooking methods for the winter with a photo

One of the best ways to prepare fruits for the winter is to make jam from them. Most often, apples are used for cooking dessert. But if you add apricots, as well as other fruits, berries or spices to them, the taste of the delicacy becomes softer and more unusual. There are many proven recipes for apricot and apple jam, some of which we will discuss below.

Features of making apple-apricot jam for the winter

Winter suitability depends on fruit preparation and recipe adherence.

Features:

• do not use overripe fruits with signs of rot for harvesting - jam can ferment or turn sour;
• follow the recipe, do not arbitrarily change the amount of sugar;
• do not overcook jam until dark brown;
• pour dessert only into clean, sterilized containers;
• follow storage rules.

An important point is the removal of seeds from fruits. This is done so that the hydrocyanic acid contained in the kernels does not stand out in the jam. Such a delicacy is stored longer and is not dangerous to he alth.

How to prepare raw materials?

The right choice of fruit determines the taste and shelf life of the workpiece. It is better if these are fruits collected in your own garden. They are more fragrant and juicy. However, you can also buy good fruits in the store, if you take into account the recommendations:

• choose ripe fruits, with uniform color, without dark spots and inclusions;
• fruit should have a tight skin, no cracks or damage;
• apricots should be slightly soft to the touch, apples - on the contrary, dense;
• The aroma of apples and apricots should be clearly expressed, without chemical impurities.

All fruits are sorted before harvesting, the stalks, leaves, core are removed. The fruits are thoroughly washed, crushed if necessary.

Rules for the preparation of containers

The duration of preservation storage depends on the cleanliness of the container. For the preparation of jam, glass containers with a volume of 0.5 to 2 liters are taken. Before packaging the product, the jars are thoroughly washed using baking soda, rinsed several times with running water, and sterilized.

Sterilization methods:

• in the oven;
• on the teapot;
• in the microwave or steamer;
• for a couple;
• in the dishwasher;
• with a blank in the oven or a pot of water.

Sterilization time depends on the size of the vessel, the process takes at least 15 minutes.

Lids for seaming use metal with rubber bands or threads. For sterilization, they are placed in a pot of boiling water for 10 minutes. Treat lids just before sealing containers.

How to make a treat?

Apple-apricot jam is prepared in many ways. Spices, citrus fruits, various herbs and berries are added to the dessert.

Classic recipe

Ingredients:

• apricots - 1 kg;
• apples - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml.

Chop the apples peeled from the seed box and peel, add water and simmer for 5 minutes. Drain the water, cool the fruit and mix with pitted apricots. In a separate container, prepare sugar syrup, add to the prepared fruits. Leave to infuse for 4-5 hours, then send to the stove. Boil the workpiece for half an hour. If apples and apricots are too sweet, you can add 5 g of lemon juice during the cooking process.

With cinnamon

Ingredients:

• apples - 500 g;
• apricots - 500 g;
• sugar - 400 g;
• water - 100 ml;
• cinnamon - 10g

Wash the apricots, cut them in half, remove the pit, sprinkle with sugar.In apples, remove the core, remove the peel, add water and cook until thickened. Crush the resulting mass to a puree state, mix with apricot slices. Add cinnamon to the preparation and simmer for 10 minutes. Arrange the finished jam in jars and put it in a dark, cool place.

With viburnum

Ingredients:

• apples - 1 kg;
• apricots - 500 g;
• viburnum - 400 g;
• sugar - 700 g;
• water.

Peel the apples, cut out the seed chambers, divide into slices. Remove pits from apricots, cut in half. Put crushed fruits in a container, add viburnum berries, water, sugar. Mix the mass thoroughly and send to languish over low heat for 10 minutes. Grind the thickened dessert with a blender and pass through gauze to remove the seeds and peel of the berries.Cook the resulting puree for another 10 minutes. Remove from heat and place in sterilized containers.

With lemon balm and lemon

Ingredients:

• apricots - 1 kg;
• apples - 1 kg;
• sugar - 800 g;
• lemon - 2 pieces;
• melissa.

Wash fruits, cut into small pieces. Pour the crushed fruits with sugar, add a glass of water and send to languish. Using a grater, remove the zest from the lemon, add to the fruit. Mix thoroughly and cook for 10 minutes. Add lemon balm leaves to the sweet mass and keep on low heat for another 10 minutes.

The resulting jam can be crushed to a puree state or put into jars unchanged.

Storage specifics

Jam is stored in a dark, cool room with low humidity. Dessert does not tolerate drops or negative temperatures. You can use the product without signs of mold and fermentation for 3 years. If stones were not removed when making a dessert from fruits, the delicacy is stored for no more than a year.

Keep an uncorked jar of jam in the refrigerator and consume within 2 weeks.

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