Pitted apricot five-minute jam

Sweet, aromatic, tasty apricot jam can be easily made at home. For this, only three components are enough - apricots, granulated sugar and a thickener. Zhelfix dissolves quickly and does not have a specific aroma in comparison with gelatin. Cook, taste, enjoy!

This fragrant delicacy of sunny color will appeal to all those with a sweet tooth and not only. The jam turns out to be dense, thick, rich. Agar agar contributes to the appearance of this special, characteristic jam consistency. For morning toast, a spoonful of this jam is simply irreplaceable.

Seasonal apricots make a delicious, homogeneous jam that can be thickened with ready-made gelling sugar. The bones are previously removed, the weight of the raw material is indicated without them.

Apricots make an amazingly tasty jam, which is used for fillings and interlayers in baked goods and homemade desserts. "Five-minute" is a method of short-term heat treatment, which preserves almost all the useful substances of berries and fruits.

Apricot jam is a universal delicacy. It is very tasty to add it to pies and pancakes, spread on a loaf, or just eat a spoonful of tea. Jam from apricots with gelatin turns out to be very thick and fragrant, it is simply impossible to resist it!

Apricot jam with pectin is a truly royal dessert.The jam of rich orange sunny color according to this recipe turns out to be thick, fragrant, very tasty, as if it was created especially for royalty.

Peeled apricots are boiled in sugar syrup. Then halves of nuts are added to them and everything is poured with orange and lemon chopped in a blender. It turns out a very tasty jam with a pleasant sourness.

Nuts are placed inside apricots and everything is cooked in sugar syrup with citric acid in two steps. Ready jam is poured into jars and tightly closed with a lid.

First, the apricots are covered with sugar and filled with cold water. Then the saucepan with fruit is put on the fire and the jam is cooked in three sets of 5 minutes each. The third time gelatin is added.

Peeled apricots are placed in a saucepan and covered with a mixture of gelatin and sugar. After they let the juice out, the saucepan is put on fire and the jam is simmered for 5-6 minutes.

Thick and aromatic jam or apricot confiture is easier to prepare than jam. It does not need to be boiled and cooled several times, and the thickness can be made to your liking by increasing the cooking time. Any apricots are suitable, because overripe ones boil well, and less ripe ones can be crushed before or after cooking, only there should be no rotten specimens and the stone should be easily separated. We are preparing this dessert with walnuts, so we leave the apricots in halves.