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Apricot and cherry jam

Apricot and cherry jam


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The first apricots that ripened in the garden were beaten by ice but I didn't want to lose them so I made jam. Wanting to "blush" the color of the jam, I combined apricots with cherries. The result: a vivid, pleasant, tonic color and an aromatic-sour taste.


Rhubarb and apricot jam

You have probably noticed that these days I have taken a break in terms of publishing recipes, although I have a few who are good and waiting for the light of day. But I lacked motivation, I could say, because I participated in the Food Bloggers Conference that took place on Tuesday in Bucharest and about which I have already started to write to tell you my impressions. But, as there is a lot to write about this topic, I thought it would be good to give you the recipes that are waiting to be published. So you will continue today with the series of cans for the winter. I told you two weeks ago that this year I made, that never many kinds of jams and jams and that I tried them even in the sugar-free version.

Right now when I write these lines I have a sweet cherry jam on the fire so be patient with me until I publish all the recipes for jams and jams and enjoy them as they are good to make. How good it is in winter to open a jar with rhubarb and apricot jam, as it is today and to spread it on a slice of homemade bread made with natural mayonnaise, as is the one in the picture? Mmm, a delight! :)


Apricot and cherry cake

Although it's hot outside and you don't feel like turning on the oven, it's a shame to let summer pass you by and not take advantage of a light summer fruit dessert on the weekend. I, most of the time in recent years, use Green Sugar for these little summer treats to make me feel less guilty when I eat a slice :).

For Apricot and cherry cake we need:

  • 4 eggs
  • a pinch of salt
  • 5 tablespoons Green Sugar sweetener
  • 100 gr butter
  • 200 ml of milk
  • 280 gr white flour
  • 1 sachet of baking powder
  • 6-7 apricots
  • about 20 cherries
  • 1 sachet of vanilla sugar
  • 2 tablespoons chopped almonds
  • optional powdered sugar

Method of preparation Apricot and cherry cake

  • Mix whole eggs with a pinch of salt. Add the Green Sugar sweetener (you can use sugar or another sweetener) and mix until it doubles in volume. Melt the butter and pour it over the beaten eggs, then add the milk and mix. At the end we incorporate using a wire or a spatula, the flour mixed with the powder is baked.
  • Pour the composition into a round tray, about 26 cm, greased with butter or lined with baking paper.
  • We wash the fruits and remove the seeds. Cut the apricots into slices and place the slices around the edge. Then a row of cherries and in the middle we put the pieces of apricots and chopped cherries.

Sprinkle the chopped almonds and vanilla sugar on top and put the tray in the preheated oven at 175 degrees for 35 minutes and another 5 minutes with the door open and the oven off.


Apricot jam or jam

Servings 16 jars of 375 ml / recommended portion = 30 gr.

Apricots are among the most suitable fruits for jam, marmalade, jam or compote. They are aromatic, sweet and sour and an apricot jam is the most recommended for many cakes, rolls, croissants, pancakes, etc. So I had to make a serious supply of apricot jam, since it tastes like cake for me, no joke!

I gave up for a few years to prepare the apricot jam that Mama Buna used to make. For apricot jam, the ingredients used are exactly the same as I gave on the list below, for apricot jam, the difference is in the way it works.

How do we make apricot jam?

The peeled fruit is placed in a large saucepan, in layers, alternately with sugar. Leave it overnight to release its syrup, then bring to a boil over high heat, removing the foam and letting it boil until it decreases to the desired consistency. Do not mix in the jar with the jam, just shake the pan from time to time, so as not to disintegrate the apricots. Wipe the edge of the pan with a towel soaked in cold water, so as not to caramelize the syrup stuck to the pan and unpleasantly affect the color of the jam. At the end, you can add lightly crushed apricot kernel kernels for a subtle almond flavor.

Lots of hassle with this jam & # 8230 say let's go back to our apricot jam. Eventually, the era of welcoming guests with jam in the chisea, along with a glass of cold water, is long gone. The jam, in the form of a paste, is useful for all kinds of things. From pancakes and cakes to slices of bread with butter, all will become delicious if we add a teaspoon of this golden jam.


Apricot jam & # 8211 classic recipe

  • 5 kg of apricots
  • 2.5 kg of sugar.
  • Juice from 2 lemons
  • A vanilla stick.

Method of preparation

Wash the apricots and remove the seeds, which are not thrown away because they are used later. In a large bowl put the apricots, sugar, lemon juice, 250 ml of water and vanilla bean. Boil everything for 50-60 minutes, but stir from time to time in the composition so as not to stick.

Towards the end of cooking, 10 minutes before turning off the heat, add the pre-crushed apricot kernels and mix everything.

When ready, take the jam off the heat and add it to the clean, sterilized jars. Put the lids on and turn the jars upside down until they cool.

Apricot jam

Apricot and sour cherry jam

The perfect combination of sweet-sour taste, to be enjoyed for breakfast with fresh croissants. Not to mention that it's very easy to prepare.

Wash the cherries, dry them well, remove the seeds and tails, mix them in the mixer.

Then wash the apricots, remove the seeds and cut them into small pieces.

Mix the cherries, apricots and gelling sugar well in a large bowl and then leave the composition to soak in the cold.

Then boil the mixture for 4 minutes.

Don't forget to do gelling tests during this time. Remove the pot from the stove and season the composition with apricot liqueur, then pour it into the jars prepared in advance and seal them.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


Vasluianca - Romanian Fruit and Vegetable Products

Produced according to traditional recipes, only good for a delicious cake
Juice obtained naturally by squeezing fresh fruit, an important part of the diet.
Produced according to a traditional recipe, made from whole fruits.

FAT PEPPER COOKED IN VINEGAR
CHICKEN FAT PEPPER
CHICKEN FAT PEPPER
ARDEI KAPIA IN OTET
TAPAT PEPPER
PEPPERS IN TOMATO JUICE
FAT PEPPER WITH CABBAGE
BROTH
CUCUMBERS IN VINEGAR
CUCUMBERS SLICED IN VINEGAR
APRIS COMPOT
PLUM COMPOT
GRAPE COMPOT
BLUEBERRY SWEET
PEACH JAM
BLACK CURRANTS SWEET
BLACKBERRY SWEET
BLACKBERRY AND BLUEBERRY SWEET
SOUR CHERRY JAM
BEATEN BEANS
CAIS GEM
QUINCE JAM
GEM OF GUTS AND APPLES
MARINATED GOGOSARI
GOGOSARI IN VETET
PLUM JAM
CHERRY GEM
GRATED APPLES
PLUM MAGICIAN
PLUM MAGIC WITH WALNUTS
TOMATOES IN BULL
PAST TOMATOES
SALAD OF RAW VEGETABLES
CHERRY SYRUP
NATURAL APPLE JUICE
NATURAL APPLE AND BEET JUICE
NATURAL BEET JUICE
BEET AND HREAN SALAD
BEET SALAD AND HREAN CUBES
RED CABBAGE SALAD
EGGPLANT SALAD
EGGPLANT AND PEPPER SALAD IN TOMATO JUICE
RELATED TOPPING
CABBAGE LEAVES
PICKLED CABBAGE
EGGPLANT ZACUSCA

Phone: +40 742 258 228
Location: Vaslui, Vaslui
Address: Str. Ștefan cel Mare, Nr. 273
E-mail: [email protected]
Web: www.vasluianca.ro

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How to make cherry jam recipe with chopped fruit (chopped, ground)?

Ingredients for cherry jam

Here are the beautiful cherries picked from my garden! I have a more special variety of cherries with bright red skin and light yellow core.

I washed the cherries and then cleaned them of the stems and leaves. I also removed the kernels and weighed everything.

How to chop jam or marmalade cherries?

I passed the cherries (1 kg) through the meat grinder, using the sieve with the largest holes. This will keep the larger pieces of fruit in this jam.

This is what ground or chopped cherries look like. I told you my cherries are not very colorful.

I chose a roomy pot (wide and high) in which I put the chopped cherries, sugar and lemon juice. It has an anti-sugaring role but also an antioxidant (it keeps the fruit color alive) so it is applied from the beginning to any jam or jam! So we do not put lemon juice "at the break of the fair" because it no longer has its effect.

I mixed everything and put the pot on medium heat, placed on a perforated metal disk (with the role of uniform heat dissipation). This reduces the chances of the jam getting caught. I stirred constantly until the jam reached boiling point. From that moment I took a culinary thermometer and watched the temperature of the jam reach 105 ° C. You will see that it takes quite a while to grow with each degree of this cherry jam. I recommend using large, large pots or pans to speed up the evaporation of water. I stirred constantly during this time. You will see that when the jam has reached 105 ° C it will have the optimum consistency. Remember that jams and jams become even more viscous (dense) after cooling!

How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a culinary thermometer and 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, the amount of fruit used and the size of the pot. or saucepan.

So we don't boil the jams and jams unknowingly because we ruin them for good: the fruits no longer contain any nutrients and the sugar caramelizes (denatures) and eventually forms that brown foam (like coffee) & # 8211 not to be confused with the beautiful colored foam which the fruits do at the beginning! For me it lasted approx. 30 minutes all the preparation of this cherry jam, calculated from the moment I put the pot on the fire.

I also tried the saucer: the consistency is perfect, the color is perfect & # 8230 the taste is a dream. Of course the saucer should be at room temperature, not in the freezer! Why? In order not to distort the results! We are interested in the consistency of this cherry jam at ambient temperature, not cold.


Apricot jam

1. Washed and pitted apricots are placed in alternating layers with sugar in a saucepan.
2. Leave it like this for 12 hours.
3. The next day, put the pan on the fire and let it boil for 15 minutes from the moment it starts to boil.
4. Then put the hot jam in jars and cover with lids. They return to the lid to cool like this.

Grandma advises you!

1. The amount of sugar differs depending on the quality and sweetness of the fruit. Generally, between 75 g and 1 kg of sugar are added to 1 kg of fruit.
2. Sprinkle the fruit with the juice of half a well-cooked lemon, before boiling.
3. While the apricots are boiling, mix the composition very often because it sticks immediately to the walls of the pot. Some housewives grease the pot with a few drops of oil, so as not to catch the jam.
4. A lesser known trick is to boil apricots without sugar 15 minutes before, so that they remain golden.


Video: Cherry u0026 Apricot tree fruit harvest (November 2022).