Fruits and berries

Description

Ingredients

Steps

Let's prepare everything for making delicious apricot marmalade necessary ingredients. To prepare this winter treat, you can use absolutely any apricot fruit: during intensive cooking, all defects will become insignificant, and the total mass will have a uniform color. Of course, it is better to get rid of obvious damaged places by simply cutting them out with a sharp knife.



Wash apricots thoroughly cold water several times, then let them dry naturally, after which we divide each fruit in half and remove the stone. Put the apricot halves in a large saucepan with a dense bottom..



Pour a small amount of water into a saucepan with apricots as shown in the photo.



We put the pan on the stove and cook the apricot halves until they are soft enough: this will take about 10-15 minutes.



Now we need to chop the apricots in any way and bring them to a state of dense homogeneous puree. This can be done using an immersion blender or food processor. Even a simple potato masher will do, although it will take a little longer to process, and then the mashed potatoes will need to be strained.



We return the pan with apricot puree to the stove, bring it to a boil and add the indicated amount of granulated sugar.



Constantly mixing the ingredients, cook the jam until it acquires the density we need.



Apricot marmalade will be prepared for about 40-60 minutes. During this time, the mass may burn, so do not forget to stir it every time..



Pour hot marmalade into dry, clean jars, twist them, cool and send for storage in a dark and cold place. Homemade apricot marmalade for the winter is ready.



Bon Appetit!

Very easy apricot marmalade recipe step by step with photo.

A simple apricot marmalade recipe home cooking with photo and step by step description cooking. Easy to prepare at home in over 2 hours. Contains only 109 kilocalories.

• National cuisine: home kitchen
• Dish type: Dessert
• Recipe Difficulty: Very simple recipe
• Features: Recipe for a strict vegetarian diet

• Preparation time: 9 minutes
• Cooking time: over 2 hours
• Servings: 20 servings
• Amount of calories: 109 kilocalories

Ingredients for 20 servings

• Apricot 3.5 kg.
• Sugar 700 g
• Powdered sugar 4 tbsp. spoon

step by step

1. Apricot marmalade can be prepared without the addition of pectin or gelatin. The main thing is to boil the apricot mass well and watch during cooking so that it does not burn. A well-boiled mass of apricots solidifies and turns into natural marmalade without additional thickeners and gelling additives. We only need apricots and sugar to make marmalade. We take apricots by weight three and a half kilograms, and sugar for this number of fruits - seven hundred grams. And at the end of cooking, we need powdered sugar when forming marmalade. We take ripe and soft apricots for marmalade, free them from the pits and mix with sugar. Let stand for a couple of hours to form some juice.
2. Apricot pits will come in handy for decorating marmalade, so we are not in a hurry to throw them away, but with the help of a nutcracker we get whole nucleoli from the pits. We split the bones very carefully, since we need the nucleoli whole, and not crushed.
3. We put a bowl of apricots in sugar on the fire and, stirring constantly, bring the apricots to a boil. At the first cooking, remove the risen foam, then cook over low heat for twenty minutes, stirring occasionally. At this stage, the apricot mass is still quite liquid and will not burn. Set the bowl of apricots aside to cool completely, about four hours.
4. After cooling, the apricots are cooked again, this time for two hours. We make sure that the mass does not burn, stir occasionally. Again, leave the apricots to cool, you can overnight.
5. On the third run, cook the apricots again for two hours. Cook over very low heat and stir constantly with a wooden spoon. The mass will already be quite thick, boiled down by more than half of the original volume. Now grind the hot apricot mass with a blender. You need to grind carefully so that there are no large lumps left, and the mass turns into a puree.
6. We continue to cook apricot puree over very low heat for another forty minutes. Now you need to mix the mass continuously, since when it boils, it can “shoot out”. Ready apricot mass should not drain from a spoon and spread over the surface.
7. Well-boiled apricot mass in a thin layer, no more than 5 mm, spread on parchment paper and leave to dry in a warm place for two to three days. You can speed up the drying process in the oven at a temperature of 60-80 degrees for two to three hours.
8. Marmalade will be ready when its surface hardens and the plates can be easily separated from the paper. Now sprinkle each plate powdered sugar.
9. We turn the frozen apricot plates into rolls.
10. Sprinkle the rolls again with plenty of powdered sugar.
11. Then we cut each roll into pieces of 2 cm, forming sweets.
12. Put the marmalade on a plate, sprinkle with powdered sugar and insert an apricot kernel into each roll.
13. Such marmalade can be stored in a container for food products or in a jar, sprinkling it with powdered sugar.

Calories: Not specified
Cooking time: Not specified

Marmalade on pectin at home from apricots has a dense structure and an incredible aroma. You can cook it with both fresh and frozen fruits. This is sure to please kids. Be sure to save my simple recipe with a photo.



Ingredients:

- apricot (pitted) - 500 gr.,
- sugar - 570 gr.,
- citrus or apple pectin - 12 gr.,
- glucose syrup (can be replaced with honey) - 80 gr..
- a solution of citric acid (1: 1 with water) - 7 gr.

How to cook with a photo step by step

1. Put the apricots in a saucepan. They should be washed (thawed) and pitted.




Using a blender, grind the fruit into a smooth puree.




2. Mix pectin with a small part of sugar. Pour into apricot puree.






Stir the mass with a silicone spatula until the lumps disappear.
3. Put the puree on the fire. Bring the mass to a boil.




Add the remaining sugar and glucose syrup without delay.




Stir until the sugar is completely dissolved.






4. Continue cooking marmalade over medium heat.




At first, the mass will actively seethe, foam and rise to the edge of the pan. Dump it with a spatula, occasionally stirring the puree.
5. When the mass begins to thicken, solidify on the spatula and the walls of the pan, pour in the citric acid solution. Stir so that the acid is evenly distributed in the mass.




6. Remove marmalade from heat.




Pour it into the prepared mold lined with foil. baking paper not suitable for marmalade.






7. Leave the marmalade until completely cooled, and preferably for the whole day.
8. Remove the marmalade from the mold.




9. Sprinkle a silicone mat (wooden board) with sugar.




Put marmalade on it.




10. Remove the foil from the marmalade. Sprinkle sugar on top.






11. Using a knife and ruler, cut into squares or rectangles of the same size.

Put on a plate.

From fruits and berries, you can cook a lot of different and tasty things for the future: jams, jams and compotes. And sweet kids can be pampered in winter with candied fruit or marmalade. And not just some kind of marmalade, but the best - homemade!

You can cook it from many fruits, take at least a ripe plum, even a handsome apricot. They make the most delicious marmalade.

But let's not waste time talking, but rather let's make apricot marmalade for the winter.

Ingredients for making apricot marmalade for the winter:

• whole apricots - 1250 grams or pitted apricots - 1000 grams;
• sugar - 600 grams;
• water - 250 ml.

Recipe for apricot marmalade for the winter:

For the preparation of marmalade, apricots of various sizes are suitable, and even fruits with damage.

Apricots should be washed well, let the water drain and remove the seeds from them.

You should remember the proportion: for one kilogram of pitted apricots, take one glass of water. Put prepared apricots in a cooking basin or a large bowl (preferably enameled) and pour water into it.

Then put a bowl of apricots on the fire and cook until the fruits soften.

Allow the boiled apricots to cool slightly and rub them through a sieve.

Put a bowl of apricot puree on the fire and bring to a boil, and then reduce the heat to a minimum and cook, stirring, for 4-5 hours, until the mass becomes thick and viscous, like dough for pancakes. Try to avoid burning - the thicker the mass becomes, the more often it should be stirred. From long heat treatment, apricot puree will become much darker, don't let that bother you.

Then put the boiled apricot mass on a dish moistened with water or a baking sheet covered with parchment paper. And air dry for 24-36 hours.

Finally, when the mass has cooled and dried, cut it with a knife into small squares or rhombuses. In this case, it is better to moisten the knife with water. For cutting figures from marmalade mass, you can also use molds for making cookies. And so that marmalades do not stick together during storage, they must be thoroughly sprinkled with potato starch.

Apricot marmalade is ready for the winter. It remains to put it in dry sterilized jars and tightly close the lids. You can also store marmalade in cardboard boxes wrapped in cellophane. Such boxes should be tightly closed and, if long-term storage put in a cool place.

Marmalade from apricots and apples for the winter

Apricot marmalade can be prepared with the addition of other fruits. Most often, apples are added - in terms of their taste and aromatic qualities, they best complement apricots.

Ingredients for making marmalade from apricots and apples for the winter:

apricots - 1000 grams (1 kg);

apples - 300 -350 grams;

water - 250 ml;

sugar - 600 grams.

Recipe for marmalade from apricots and apples for the winter:

To make an excellent apricot-apple marmalade, it is not necessary to take the best fruits. On the contrary, marmalade is made from the most unsightly fruits: too small, overripe or underripe, and also with varying degrees of damage.

First, wash the apricots thoroughly, then dry them and remove the pits.

Also, cut the well-washed apples into pieces and remove the core from them.

Put the fruits prepared in this way in a bowl for cooking jam: a large bowl, a wide saucepan or a cooking basin.

Now you need to pour water to the fruit.

Put the cooking basin on the fire and cook the fruit until softened.

Then cool the fruit and grind through a sieve.

It turned out apricot-apple puree. Now pour sugar into this puree and you can set it to boil.

Cook this fruit mass over the lowest heat until it looks like a thick pancake batter. To prevent the mass from burning, do not forget to stir it more often.

When the mass thickens, it should be removed from the heat and put on a baking sheet covered with parchment paper, or a dish moistened with cold water, or enamel molds.

Leave the marmalade mass to dry for one or two days. When it dries, cut it with a knife into small square or rectangular pieces. It will be much easier for you to do this if you wet the knife with water. You can shape the marmalade in any way convenient for you, for example, using cookie cutters.

In order for the marmalade figures not to stick together with each other, they must be thoroughly rolled in starch.

Fruit marmalade can be stored in clean plastic or even cardboard boxes wrapped in plastic bags. Dry sterilized jars with lids are also suitable for storage.

Well that's all! fruit marmalade from fragrant apricots with apples is ready. It remains now to put it away from children's eyes. Otherwise, this sweetness will disappear from the boxes and jars where you put it so carefully, without waiting for the winter to come.

Apricot marshmallow - incredible delicious treat. In addition, the main advantages of preparing this blank include the use of a very small amount of sugar and the speed of preparation. You can cook pastille from apricots different ways. In this article, we suggest that you familiarize yourself with the most popular recipes for making this dessert.

For the preparation of marshmallow, you can use fruits that have undergone heat treatment, and raw. In the latter case, the marshmallow is considered "live".

Apricots need to choose sweet varieties with delicate sweet pulp. It is best to use substandard and slightly overripe products.

The fruits are washed under running water and the bones are removed from them, cut in half.

For raw marshmallow, apricots are immediately twisted through a meat grinder or pierced with a blender until a homogeneous consistency. For boiled marshmallow, berries are prepared in several ways:

• On the stove. Apricots are placed in a saucepan, poured with a small amount of water and simmered until tender over medium heat for 15 minutes.
• In the oven. The peeled fruits are laid out on baking sheets in one layer and baked at a temperature of 200 degrees, for 15-20 minutes. The main thing is that the apricots soften.

After the apricots have softened, they are crushed with a blender to a puree state.

Also, fruits can be rubbed through a fine sieve. By getting rid of pieces of the skin, the mass will be more tender and uniform, but the marshmallow will dry a little worse.

Drying methods

Drying candy can be done in several ways:

• On the street. If you live close to the south and you have hot sunny weather on the days of harvesting, then you can dry the apricot marshmallow in a natural way. To do this, the fruit mass is distributed on baking sheets covered with oiled paper. On very hot days, marshmallow can dry out in a day, but on average this process takes about a week. When the marshmallow gets stronger on the baking sheets, it can be hung out like a rug on a rope for final drying.
• In the oven. Pastila is placed on baking sheets and dried at a temperature of 90 - 100 degrees from 2 to 7 hours.
• In the dryer for vegetables and fruits. Apricot puree is laid out on trays for making marshmallows or paper sheets lined with a regular grate. The surface must be lubricated with a thin layer vegetable oil so that the fruit mass sticks less. The marshmallow is dried for 3 to 7 hours at a heating temperature of 70 degrees.

The product is considered ready if the top layer does not stick to the hands.

Homemade apricot marshmallow recipes

Natural "live" marshmallow

Puree from raw apricots is spread in a thin layer on baking sheets and dried in any way. This pastille can be made without adding sugar. As a filler, you can add crushed walnuts or cinnamon.

Tatyana Ivanova in her video will talk about the recipe for making "live" marshmallows from apples and apricots without sugar

Apricot pastille with sugar

• apricots - 2 kilograms;
• sugar - 0.5 cups.

Sugar is added to the prepared puree and it is thoroughly mixed until the crystals dissolve. Then the fruit mass is laid out in a saucepan with a thick bottom and boiled down by about half.

Pastille with citric acid

• apricots - 1 kilogram;
• sugar - 2 tablespoons;
• citric acid - 0.5 tablespoon.

Apricot pastille with almonds

• apricots - 2 kilograms;
• sugar - 2 cups;
• almonds - 200 grams;
• cinnamon - a pinch.

Sugar and cinnamon are added to hot apricot puree. The kernels of the nuts are crushed with a knife or using a food processor and added to the fruit. It is better not to grind almonds into powder, but to crush it into larger fractions. After this, the fruit and nut mix is ​​boiled almost twice and sent to dry.

Pastila with honey

• apricots - 1 kilogram;
• liquid honey - 200 grams.

Puree can be made from raw apricots, and from pre-cooked. The main thing is not to add honey to the hot mass, otherwise useful material this product will disappear.

Watch the video from the channel "Ezidri Master" - Apricot marshmallow with honey in the dryer

• The thinner the layer of marshmallow, the faster it dries and the longer it is stored.
• For more uniform drying, pour the fruit mass onto a baking sheet so that the mass is located at the edges in a thicker layer than in the middle.
• After one layer of marshmallow dries, it must be turned over.
• In order to diversify the taste of marshmallow, various spices, juices or purees from other fruits and vegetables can be added to the puree.

The video from the Brovchenko family shows in detail the process of making marshmallows from apricots, nettles and zucchini

Storage methods

You can store apricot marshmallow at room temperature or in the refrigerator for glass jar. For longer storage, experienced housewives have adapted to roll jars under the lid or freeze them.