Apricot jam. Useful properties of fruit and cooking recipes

Summer is a great time of the year, not only because you can bask under the rays of a bright sun and swim in water. But also because of the ripeness of a huge number of useful and mouth-watering fruits. So, in July-August apricots are on sale, which almost everyone likes. But, in addition to excellent taste, this fruit is necessary for the normal functioning of the body.

First, it contains enough useful fructose.

Secondly, it should be noted the presence of carotene, which has a beneficial effect on the eyesight and skin of a person, making it supple and fresh.

Thirdly, apricot is the leader in the amount of potassium that is required for cardiovascular diseases and kidney diseases. He well removes excess fluid, when necessary. In addition, it contains trace elements such as phosphorus and magnesium, which are capable of activating metabolic processes in the brain and human body.

Fourth, the fruit has a sufficient amount of vitamin A, iron, organic acids and iodine.

Caloric content of apricot is not high - 46 kcal per 100 grams.

In addition to eating fruits in its raw form, there are a large number of recipes for its preparation. So, apricot jam is loved by almost everyone. Moreover, useful qualities and vitamin wealth are preserved after heat treatment. A unique aroma, bright orange saturated color and excellent taste qualities is appreciated by everyone. A mouthwatering taste and appearance of it contribute to the development of hormones of pleasure, stimulating all metabolic processes in the body and, of course, the process of rejuvenation.

Let's talk about how to prepare apricot jam without a stone.

A kilogram of ripe, but not damaged and not soft fruits is needed. They are thoroughly washed, cut into two halves and remove the stones. In the container we pour 1.3 kg of sugar, add a glass of water. Now put on the fire and bring to such a state that the syrup becomes light. In this case, you can already carefully fill the fruit. Stir the apricot jam with circular motions in one direction. As soon as it boils, turn it off and completely cool it. Then again bring to a boil and remove from gas. We do this procedure two more times. With this preparation, the syrup becomes amber transparent, and the apricots are not boiled. The dish is poured over sterilized jars and covered with lids.

Apricot jam with seeds is prepared from the culled fruit (5 kg). Of them, carefully, with the help of a pencil we pull out the bones, from which to get the core and remove the skin from it. Each apricot to stick a toothpick and insert a grain inside. Next, you need to make a sugar syrup of three kilograms of sugar and two glasses of water. Boil and add fruit. Now we reduce the heat and cook apricot jam about ten minutes after the liquid boils. We cool and repeat 2 more times. Readiness is determined as follows: you need to drip a saucer on a saucer: if it does not spread, the jam is ready. When hot, we roll it over sterilized jars, turn the lid down and close it for a few hours with a blanket.

Dietary apricot jam is prepared as follows: a kilogram of very ripe fruit washed and crushed in a meat grinder. Then add 300 grams of sugar and cook over medium heat, stirring constantly so that the mixture does not burn. Cook for fifteen minutes after boiling. Then spread into sterilized cans prepared in the usual way, roll them. It turns out very tasty and dietary jam. It is recommended to store it in a cool place.

Bon Appetit!