Organic apricot jam

Organic apricot jam

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Put water in a bowl in which you dissolve two tablespoons of lime powder. Peel the apricots and place them in this bowl to harden, leaving them here for about an hour.

Remove from the lime water, wash and remove the seeds with a skewer stick (or the end of an andrela - not the tip). The seeds are broken and the core is scalded to be peeled more easily, then they are inserted into the apricots.

While the apricots are in lime water, prepare the syrup from a kilogram of sugar and 0.7 liters of water (put them to boil together). The syrup is ready when it forms a "bean" (see photo - it is no longer liquid).

Add the apricots to the syrup, at which point the syrup will become more watery. Boil over high heat for about 45 minutes, then add the lemon juice and turn off the heat. Allow to cool well, then boil once more because on cooling the syrup becomes less coagulated.

TIPS. Do not mix apricot jam with a spoon, but turn the pan on both sides.

What ingredients do we use for the cranberry jam recipe?

  • 1 kg of fruit
  • 1 kg of sugar
  • ½ Lemon sliced
  • 150 milliliters of water
  • vanilla

Apricot jam muffin recipe

Such a craving for fruit and something good, that we immediately thought about muffins with apricot jam. The good taste of the sweetness and the tenderness of the countertop, only when you think about it leaves your mouth watering. We challenge you to prepare them too. The recipe is made quickly and only from a few ingredients.

You need:

150 g of flour
1 sachet with baking powder
a pinch of salt
50 g sugar
2 large eggs
100 g milk
50 g unsalted, melted butter
1 jar of apricot jam

How to prepare them: Allow the oven to warm up and start preparing the muffins. Prepare 12 muffin tins or a muffin tray. In a normal-sized bowl, mix the flour with the sugar, baking powder, eggs, milk and melted butter. Mix well until you get a homogeneous dough, without lumps. Divide the dough into equal parts, using a spoon to put it in the muffin tins. At the end add 1-2 teaspoons of apricot jam. Leave in the oven until they get a nice copper color and then turn off the heat. Ready! You can serve them with a hot chocolate or a cup of milk!

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Organic apricot jam - Recipes

This product is no longer part of the PCFarm offer. Buy similar products:

Apricot jam presentation - Annes:

Apricots, raw sugar cane sugar, lemon syrup, apple pectin from controlled organic farming.

Produced from 55 g fruit per 100 g. Total sugar content 56 g per 100 g.
After opening, store carefully in the cold.
Shelf life: see on the edge of the lid.

Nutritional information:
Average composition per 100 g:
Energy value 921 kj / 217 kcal, Protein 0.5 g, Carbohydrates 54.1 g, Lipids 0.1g

All fruits come from organic crops and are subject to biological control from seed to harvest, the use of pesticides and chemical fertilizers is prohibited, in accordance with the strict provisions of the European Union Regulation on Organic Agriculture. This is the way in which jams fully retain the aroma of the fruit.

The advice of the pharmacist PCFarm.ro

Raluca, the PCFarm pharmacist, can help you with useful tips and clarifications.

Peach jam. Three simple recipes for an excellent dessert

Peach jam. Easy to prepare, apricot jam is the ideal way to preserve the special taste of these fruits. Below you can find three simple ways to prepare peach jam.

Peach jam. Recipe 1:

â— 3 kilograms of pitted apricots,

â— 2,400 grams of sugar,

â— two sachets of lemon salt,

â— a sachet of preservative,

Peach jam. Method of preparation:

The apricots are washed and placed in a large pot, so that all the apricots fit in the same container. Then add a layer of apricots and a layer of sugar. The operation is repeated until the last layer is sugar, after which it is put in the refrigerator, where it is left overnight.

The next day, the apricots are put on the fire for 30 minutes, after the lemon salt has been added. While the composition is on the stove, it is advisable to mix in the jam, so that it does not stick to the pot.

After the 30 minutes have elapsed, it is recommended to remove the apricots from the pot and leave only the syrup to boil. When the syrup has dropped and curdled, add the apricots again.

Then add lemon salt and vanilla sugar and mix gently for a few minutes, then take the pot off the heat and put the apricot jam obtained in jars, which after being sealed, turn upside down until I'm getting cold.

Peach jam. Recipe 2:


Peach jam. Method of preparation:

Wash the apricots and choose the fruits that are ripe and whose skin is free of bumps, then remove the seeds, which should not be discarded 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 added to the jam at the end.

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

The jam is constantly mixed, especially in the final part to avoid smoking it. 10 minutes before removing the pot from the heat, you can add the apricot kernel.

After the apricot jam has been removed 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 cellophane, turn them upside down until they cool.

Peach jam. Recipe 2:


â— 4 kilograms of pitted apricots

Peach jam. Method of preparation:

After the apricots have been washed well, put them on the fire and let them boil in their own juice for 45-50 minutes, until the whole composition drops by about two fingers. Meanwhile, mix with a wooden spoon to prevent the whole composition from sticking.

After the apricots have fallen off, remove from the heat and leave the composition obtained until the next day, after the pot has been covered with a lid.

The next day, put the pot on the fire again, add the sugar and let the fruit boil together with the sugar for 60 minutes, until the sweetness decreases with three or four fingers. All this time mix in the pot with a clean wooden spoon.

After the jam has dropped enough, take the pot off the heat and pour the obtained composition into jars. After the jam has been poured into jars, screw the lids on well and leave to cool until the next day, after which they are stored in the pantry.

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Apricot jam with mint - a light, very tasty recipe, to everyone's taste

Apricot jam reminds me of childhood. Ever since I discovered this apricot jam recipe with mint, I make it every year. I love it. In addition, it contains less sugar than classic recipes.

Ingredients for 15 300 ml jars:

  • 4 kg very ripe apricots, juice from 2 oranges
  • Lemon juice, 800 g of gelling sugar
  • 20 gr citric acid, 3 sprigs of mint
  • 2 tablespoons rum (optional)

Method of preparation:

Wash the apricots under a stream of cold water. We also wash the mint branches. Cut the apricots in half and remove the seeds. We check that the fruits do not have black spots.

Cut the apricots into small pieces about 2-3 millimeters thick. Drain the juice from two oranges and pour it over the sliced ​​apricots.

Squeeze a lemon and pour the juice obtained over the apricots, so that the fruits do not oxidize. Then add citric acid, mint leaves and cook the apricots at low temperature. Stir more often at the beginning so that the fruit does not stick to the bottom of the bowl.

Leave the mint in the apricot bowl until it starts to boil. Then we set it aside, because otherwise the apricot jam will have too strong a mint taste.

Cook the jam for 30 minutes on low heat, stirring frequently. Then add the gelling sugar.

Sterilize the jars in the preheated oven at 100 degrees for 10 minutes. When the jam is ready, we can add 2 tablespoons of rum (optional). We immediately pour the hot jam into jars. We screwed the lids well.

Cover the jars with a blanket or a thicker towel and let them cool completely. The next day, we store the jars of jam in the pantry or cellar. Good appetite and increase cooking!

- 1 kg of strawberries
- 1 kg of sugar
- apa l apa
- 30 - 50 ml of lemon juice
- vanilla
- rom

Peel the strawberries and put them in water for 30 minutes, then rinse them in a strainer with a stream of water. In a saucepan, the sugar, water, lemon juice and 3 cm of a vanilla stick mix a little, on the fire, until the sugar melts. Boil the syrup until it binds and then add the strawberries. Set the pan aside for another 5 minutes, until the fruit leaves a little juice, then put it back on medium heat and leave it until the syrup binds again. When the jam is ready, the fruits float through the syrup and have a shiny appearance. Before taking the pan off the heat, add the sugar and a tablespoon of rum. Leave the jam to cool covered and then put it in jars.

Easy to prepare and very tasty, these jam recipes it should be in every man's house, because it is not known when you may have a craving for something good.

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