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Peach jam

Peach jam


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It is extraordinarily good, we like it very, very much! On a slice of bread with butter, mmmmmmm!

  • 2 kg of apricots
  • 1.5 kg of sugar
  • 1 lemon

Servings: 9

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot jam:

Wash the apricots, break them in half and remove the seeds. Put in a pot with the sugar and let it simmer, stirring occasionally. Squeeze the lemon and put the juice over the apricots. The seeds are broken and peeled from the brown skin and then put in the pan with jam. Check a drop of jam on the plate and if it looks like a bean it is ready!

Put in hot jars. I got 9 330 g jars.


Preserved apricot jam

Peach jam. Ingredient:

Wash the apricots and choose the fruits that are ripe and whose skin is free of bumps, after which the stalks are removed, which should not be thrown away but used in the preparation of this type of jam. After the seeds have been removed, they are broken, and the obtained core is ground and a sweetness is added at the end.

Then, in a pot, about 8-10 liters, put the apricots with the sugar and lemon juice and add a cup of water. After adding the vanilla bean, cut in half, put the pot on low heat for 50-60 minutes, stirring the mixture into the composition to prevent it from sticking.

After removing the apricot jam from the heat, leave it for a maximum of 5 minutes, and then put it in the jars that have been previously sterilized. After the jars have been sealed, either with a lid or with cellophane, they are turned upside down until they cool.


Search words "apricot jam"

Peel a squash, grate it and put it in lime water for 20 minutes. Remove from the lime water and wash well with cold water.

Wash, add the apricots in half, removing the seeds. Make a sugar syrup and boil the water until it binds a little, add

Beat eggs, add milk, chestnut flour, white flour, salt, oil. Mix well and refrigerate for 30 minutes to rest.

We wash the apricots, we take out the seeds. Prepare 2 l of cold water with 2 tablespoons baking soda. Put the apricots in the water with baking soda and leave

1. Wash the apricots, remove the seeds and cut them in half. Choose ripe apricots with no traces of blows. 2. Put them in a saucepan

Wash the apricots, remove the seeds and cut into small cubes. In a large saucepan, boil water and sugar. When it starts to boil

Put the sugar on low heat to caramelize it. Be careful not to burn it because it will be bitter. When it has beautiful color and melted

Mix flour with baking soda and sugar, then add margarine (margarine at room temperature) and mix well

This was the dessert on the Easter table, but if you want to decorate it differently, it is suitable for any other event. Because he had to

We boil the milk together with the vanilla sugar in a pan with a thicker bottom. When the milk starts to boil, add it


Apricot jam recipe, without sugar

Sugar-free apricot jam. Ingredient:

  • 6 cups of apricots,
  • 2 tablespoons lemon juice & acircie,
  • 30 g of fruit pectin,
  • & frac14 cup of apple juice,
  • & frac34 cup of water

Apricot jam without preservative

Sugar-free apricot jam. Method of preparation

Put all the ingredients in a pot and, once the mixture starts to boil, use a fork to mash the fruit. When they are cooked and the apricot jam has already acquired the desired consistency, turn off the heat and put the jam in the sterilized jars beforehand.


Search words "apricot jam"

Peel a squash, grate it and put it in lime water for 20 minutes. Remove from the lime water and wash well with cold water.

Wash, add the apricots in half, removing the seeds. Make a sugar syrup and boil the water until it binds a little, add

Beat eggs, add milk, chestnut flour, white flour, salt, oil. Mix well and refrigerate for 30 minutes to rest.

We wash the apricots, we take out the seeds. Prepare 2 l of cold water with 2 tablespoons baking soda. Put the apricots in the water with baking soda and leave

1. Wash the apricots, remove the seeds and cut them in half. Choose ripe apricots with no traces of blows. 2. Put them in a pan

Put the sugar on low heat to caramelize it. Be careful not to burn it because it will be bitter. When it has beautiful color and melted

Wash the apricots, remove the seeds and cut into small cubes. In a large saucepan, boil water and sugar. When it starts to boil

Mix flour with baking soda and sugar, then add margarine (margarine at room temperature) and mix well

This was the dessert on the Easter table, but if you want to decorate it differently, it is suitable for any other event. Because he had to

We boil the milk together with the vanilla sugar in a pan with a thicker bottom. When the milk starts to boil, add it


Search words "apricot jam"

Peel a squash, grate it and put it in lime water for 20 minutes. Remove from the lime water and wash well with cold water.

Wash, add the apricots in half, removing the seeds. Make a sugar syrup and boil the water until it binds a little, add

Beat eggs, add milk, chestnut flour, white flour, salt, oil. Mix well and refrigerate for 30 minutes to rest.

We wash the apricots, we take out the seeds. Prepare 2 l of cold water with 2 tablespoons baking soda. Put the apricots in the water with baking soda and leave

1. Wash the apricots, remove the seeds and cut them in half. Choose ripe apricots with no traces of blows. 2. Put them in a pan

Put the sugar on low heat to caramelize it. Be careful not to burn it because it will be bitter. When it has beautiful color and melted

Wash the apricots, remove the seeds and cut into small cubes. In a large saucepan, boil water and sugar. When it starts to boil

Mix flour with baking soda and sugar, then add margarine (margarine at room temperature) and mix well

This was the dessert on the Easter table, but if you want to decorate it differently, it is suitable for any other event. Because he had to

We boil the milk together with the vanilla sugar in a pan with a thicker bottom. When the milk starts to boil, add it


How to make apricot jam with peaches and vanilla, the old family recipe?

How to prepare apricots, peaches or nectarines for jam?

This year we had an apricot flour harvest in our own garden. I bought peaches and nectarines from the market from local producers. To make this jam very fragrant, I used 3 varieties of peaches and nectarines. I had peaches with a white core of Felnac, some juicy and fragrant peaches of Lipova plus some nectarines.

I washed the fruit, took out the seeds. Then I cut them into slices (peaches in 8, apricots in 4). I immediately sprinkled them with lemon juice so that they do not oxidize and keep their color light.

How much sugar is added to the syrup and how much is a jam with apricots and peaches boiled?

While I was cleaning the fruit, I also prepared the syrup. I put on the fire 200 ml of water and all the sugar and vanilla (if it's a stick). If you use vanilla sugar or vanilla extract then they are put at the end.

Large jars are used for jams and jams to speed up the evaporation of water. Lemon juice has the role of keeping the color of the fruit alive and preventing the crystallization (sugaring) of the syrup. I let the syrup boil to 105 ° C (checked with the kitchen thermometer). Over the low syrup I added the apricot slices, peaches and nectarines and let everything boil for 5 minutes (timed from the moment the jam reaches boiling again).

Then I turned off the heat and covered the pot with a wet kitchen towel. I left this apricot jam with peaches to cool for a few hours (maybe overnight).

Then I put the pot on the fire again and let the jam boil until it reached 105 ° C again. If you use vanilla sugar or extract then now is the time to put them on! The jam is ready!

How much is a syrup, a jam or a jam boiled?

The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit.

If you do not have a thermometer, you will have to test the drop of syrup on a saucer (at room temperature, not taken out of the fridge or freezer!).


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