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Every summer I chronically lack two things. Strawberries and apricots. I have never been able to eat enough of them, to cook everything that I have long dreamed of with their participation, to cook a lot of jams and marmalades ... For some reason, the situation with strawberries this year is quite awful - there are solid imports on the shelves at crazy prices, I managed to taste this berry is only a couple of times, and it was, frankly, not so hot, so in winter it will not be possible to feast on strawberry jam. But as for apricots… this year, a truck with these fruits overturned on my street. Surprisingly good apricots come across to us in stores, we buy a kilo, two or more at a time, I eat them and I can’t get enough, I bake with apricots and I can’t get baked, I cook jams and preserves, in a word, I break away as best I can and while I can.
Apricots go very well with lavender, and since a truck with this herb overturned on my street earlier, the first jam I made this year was just that.
- 1100 g of apricots (weight with pits, pitted 1000 g)
- 650 g of sugar
- 1 tbsp.
l. dry lavender flowers - 1 tsp citric acid
Cut fruit in half, remove seeds. Pour in sugar, put in the refrigerator for 1.5-2 days. Stir gently morning and evening. A day after the start of the process, add lavender.
Boil for 20 minutes, leave for 10-12 hours. Boil for another 15 minutes, leave for 10-12 hours. Boil for the third time for another 15 minutes, add citric acid at the end, pour into sterilized jars, cork.
Apricot jam with thyme
- 750 g apricots (pitted weight)
- 350 g sugar
- a few sprigs of fresh thyme
Cut apricots into slices, cover with sugar, leave for a couple of hours.
Add thyme leaves, cook after boiling for 40 minutes, remove the foam at the end. Pour into sterilized jars.
Jam turned out wonderful, apricot with thyme is also a great pair, very fragrant and tasty!
Apricot jam with lemon and cinnamon
I thought that I was reluctant to bother with multiple jams, so I switched to jams, after thyme I thought what else to cook with, I already had lavender, I chose a not very exotic, but very, very good option with cinnamon and lemon.
- 1000 g apricots (pitted weight)
- 550 g sugar
- 1 cinnamon stick
- juice and zest of 1 lemon
Cut apricots into slices, cover with sugar, leave for a couple of hours.
Add cinnamon stick, zest, put on fire.
When it boils, add lemon juice. Boil until thickened, the cooking time depends on the amount of fruit in the bowl, I cooked the previous jam for 40 minutes, this time there were more fruits, cooked for 50-55 minutes. Pour into sterilized jars.
The jam turned out great, just wonderful, very fragrant and very tasty, I liked it so much that I cooked the same one again, and still it’s not enough for me, well, what is a jar of jam in winter, so, for a week.
You can cook without cinnamon, only with lemon, it will also be good. Lemon juice can be taken less, from 1/2 lemon, because it is very noticeable in taste and aroma, but I really liked it, however, cinnamon in this case is almost crushed with lemon, so you can take 2 sticks; when I cooked the second time, I took less lemon juice.
You can also cook jam with lavender, everything is the same, but add flowers and cook for 40-60 minutes, depending on the amount of fruit.
Extremely successful, I think, I welded it 🙂 it’s a pity, it’s not enough, but apricots are almost all, it seems to me.