Apricot and plum jam, benefits and harm. Apricot and plum jam Thick apricot jam

1. Pour boiling syrup over the prepared halves of ripe, firm apricots and plums and leave for 12 hours.
2. Drain the resulting syrup, boil for 5 minutes and pour it over the fruit again for 12 hours.
3. After this, cook for 30-40 minutes over low heat.
4. In the finished jam, the fruits should be transparent. Pack hot. Cork. Pour the jam into clean, dry jars.

Ingredients

• 1 kg round red plums;
• 1 kg of apricots;
• 5 glasses of sugar;
• 1 lemon.

Cooking method

1. Wash the fruits and remove the seeds. Yes, we know how tedious and difficult it is, but what can you do, you have to!
2. Place apricots and plums in a bowl for making jam, add sugar, and stir.
3. Peel the lemon and remove the white subcutaneous layer. Cut it into slices.
4. Stir the fruit mixture again. Wait until the fruits release their juice (this usually takes 2-3 hours, during which it would be good to stir everything more than once).
5. Put it to cook over medium heat, and as soon as it boils, reduce the heat and cook for about 20 minutes, stirring constantly. Remove lemon slices from hot jam.
6. Let the bowl of jam sit at room temperature for several hours, then continue cooking.
7. The second time, cook over low heat, stir constantly, you can remove some of the syrup so that the jam thickens faster. The re-cooking time is 30-40 minutes, and this time you will remove from the heat a thick, completely boiled, bright red fruit mass. But it’s too early to put jam in jars. Let it sit at least overnight at room temperature.
8. The third cooking is the shortest. Prepare sterilized jars in advance.
9. Place the jam on low heat, bring to a boil, cook for 10 minutes, stirring constantly. Then pack into jars and seal hermetically.
10. There is no need to re-sterilize jam jars. Just let them cool at room temperature and store them in permanent storage areas.

Hello, Alena!

There are different options for the proportions for preparing jam. For example, apricot jam can be cooked in a 1:1 ratio - 1 kg of sugar and 1 kg of fruit. This jam can be stored at room temperature. You can reduce the amount of sugar - take only 300 g or 500 g for 1 kg of apricots. But then the finished product must be stored in the refrigerator or basement.

Storage conditions are also affected by the time during which the preparation for the winter will be cooked. Choose the option that suits you. Below you will find recipes for delicious winter fruit preparations.

Quick apricot jam

Products:

• 1 kg of apricots;
• 300 - 500 g sugar.

Preparation:

• Wash the fruit, halve it and discard the seeds. Add sugar and wait until the juice appears. If you want to speed up the process, you can place the bowl of fruit on low heat. Stir the contents of the basin. The juice will begin to flow.
• After boiling, cook the contents of the basin for a quarter of an hour. Stir and skim off the foam.
• Place the finished product in jars and close the lids.
• A dark and cool place is suitable for storage.

If you wish, add lemon juice and more zest from one lemon. This is enough for one kilogram of fruit. The taste of the product will improve significantly. Many Greek housewives add citrus fruits to jam. It gets a new aroma and taste. Lemon can perfectly highlight and reveal the taste of most fruits. It is also preferred as a supplement to orange. In addition, lemon extends shelf life.

Thick apricot jam

Products:

• 1 kg of fruits;
• 1 kg sugar;
• 1/2 tsp. citric acid.

Preparation:

• Wash the fruits and remove the seeds.
• Place the fruit in a bowl, with the pit facing up. Sprinkle each apricot layer with sugar.
• Wait for the night.
• Place on fire. Stir all the time. Bring the mixture to a boil. Simmer it over low heat for 35 minutes. Don't forget to skim off the foam.
• Pour in citric acid and boil for 5 minutes.
• Place the hot mixture into jars. Close the container with lids.
• Wrap the workpieces with a blanket and wait until they cool completely.

Plum jam

Plum preparations can also be prepared in a 1:1 ratio.

Products:

• 1 kg plums;
• 1 kg sugar;
• 1 - 1.5 cups sugar;
• 1 lemon.

Preparation:

• The fruits are washed and pitted and covered with sugar. Its quantity can be reduced to 750 g if desired. If the fruit is ripe, you do not need to add water. Wait for the night. Just as with apricots, it is easy to speed up the process of juice release if you put a bowl of fruit and sugar on the fire.
• Alternatively, syrup is made from water and sugar, and the halves are placed in it.
• Cook over medium heat for approximately 40 minutes. Be sure to remove the foam. 5 minutes before the end you can add lemon juice. The readiness of the product is determined by drop - if it does not spread on the saucer, the jam is ready.
• You can also carefully grind the mass with a blender at the end of cooking. You'll get jam. It is worth boiling for another 5 minutes.
• Traditionally, the hot product is placed in a container and closed.
• The workpiece is perfectly stored at room temperature. Choose a dark place for it.

Delicious secrets

You can combine fruits. For example, an excellent preparation is made from plums and apples. They cook for approximately the same time. The result is a moderately sweet product, incredibly tasty and aromatic. Plum jam is also prepared with nuts - instead of a seed, almonds or walnuts are placed in the fruit. To do this, you need to carefully cut the fruit.

Apricots can also be combined with all kinds of berries and fruits. Apricot jam is prepared with apples and pears, peaches and even pumpkin, carrots and rhubarb.

Best regards, Galina.

One of the favorite sweet treats is jam made from various fruits and berries; it is easy to prepare, in addition, all the ingredients that are present in it are quite accessible, and it does not include any harmful additives, which cannot be said about the industrial production of this dish. Let's consider apricot and plum jam, its benefits and harm to the body.

Jam made from plums and apricots together with seeds should be stored for no more than a year, since they contain amygdalin, a special substance that over time turns into harmful senile acid. Accordingly, the longer such a delicacy is stored, the higher the risk of poisoning. Therefore, it is better to remove them from the fruit before directly cooking.

Apricot jam - benefits and harm

Apricot jam will certainly not leave anyone indifferent. It is aromatic and tasty, has a beautiful color, pleasant texture, and is also good for health. How nice it is to open a jar of this delicacy when there is snow outside the window and remember the past summer.

Apricots are useful for people suffering from cardiovascular pathology, malaise, some gastrointestinal pathology, vitamin deficiency, and they also have a beneficial effect on hematopoiesis as a result of the presence of the mineral iron compound in them, therefore, jam from these fruits can be consumed for anemia. This delicacy is useful for intoxication with heavy metals, helps patients with oncology, in general, this fruit increases the body’s resistance to disease.

Apricot jam has a positive effect on the digestive process, in particular, if you consume a small amount of this sweet and aromatic delicacy daily, you can somewhat speed up intestinal motility, resulting in regular bowel movements.

Apricots also contain magnesium, so it is useful to eat the delicacy with high blood pressure. This fruit is rich in calcium, necessary for bone tissue, as well as for teeth, accordingly, jam can be consumed by pregnant women, it is recommended to include it in the diet of children, and also for the elderly. All of the listed properties are not lost during heat treatment, so eating apricot jam is healthy.

There is also harm from this product; you should not get carried away with this delicacy, as it contains sugar, and for people with diabetes mellitus such a product is harmful, in addition, obese people should minimize the amount of this jam, as weight problems may worsen.

In addition, frequent use of jam in large quantities can provoke the development of caries, since the oral cavity will create a breeding ground for bacteria that cause this dental problem.

Plum jam - benefits and harms

Plum jam is no less tasty than apricot jam, it also contains many vitamins PP, E, C and K, there is dietary fiber, and among the mineral components one can note: zinc, iodine, calcium, magnesium and sulfur.

Plum jam affects metabolic processes, speeding them up, and has a slight laxative effect, which is important for people with problems with the intestines. In addition, this fruit also has a diuretic effect. Vitamin K, present in the fetus, improves hematopoietic function and prevents thrombus formation.

Vitamin P helps strengthen the vascular wall, which is important for cardiovascular pathology. In addition, consuming this jam has a positive effect on nervous system, normalizing its activity.

Plum jam can also be harmful, since the sugar present in it negatively affects the condition of patients with endocrine pathologies, in particular diabetes, so such patients are contraindicated from eating this delicacy.

It is not recommended for obese people to get carried away with sweet products, otherwise weight problems may undergo changes in the direction of increasing body weight. Despite the benefits and harms of these fruits, the jam they make is very tasty. Let's look at the recipe for its preparation.

Apricot-plum jam

To make this jam you will need the following ingredients:

Ripe plums – 500 grams;
Ripe apricots – 500 grams;
Granulated sugar in the amount of 1.2 kg;
Water – 2 glasses.

To make the jam beautiful, it is advisable to take fruits that are not too soft, and they should be whole and not overripe. Plums and apricots are washed well, freed from the stalk, then cut into halves and the pit removed, but you can cook them with pits as you like.

If the jam contains seeds, then it is recommended to prick the fruits with a toothpick, this way you can protect them from boiling, and they will also be better saturated with syrup. When the fruits are prepared, they are poured with hot syrup made from sugar and water for about 12 hours.

Then the syrup is drained and boiled for five minutes, after which the plums and apricots are poured again and again left for 12 hours. Next, it is recommended to cook the fruits in this syrup over low heat for about forty minutes. At the same time, the fruits in the finished jam should turn out somewhat transparent.

The finished jam is poured into sterile jars, sealed with lids and stored. Eating this apricot-plum delicacy will certainly appeal to many gourmets. Bon appetit!