Apricot jam with liqueur

[I cook in the Tefal confiture]

Apricot jam with liqueur

Category: Blanks

Ingredients
apricots are small and dense	1 kg
sugar	350-400gr
natural vanilla	1 pod
liqueur Cointreau	1 tbsp. l.
lemon	1/4 part lump
water	150 ml

Cooking method

• Forgive me for not having a photo. Then I'll take a picture. This is my favorite jam. I cook in the Tefal confiture, but no one bothers to cook it on the stove. I will explain the algorithm.
• First, you need to boil the syrup from sugar, lemon and 150 ml of water. According to the instructions for the confiture on the Vital mode or on the stove in a saucepan with a fairly active boil over medium heat for 15-20 minutes. Then we fall asleep the pitted apricots, open the vanilla pod, scrape out the seeds and also into jam. The lemon will stay there, do not take it out. The jar into which it falls will be the most fragrant.
• Cook in 3 steps (usually this is the most optimal number of boils) together with a piece of lemon: boils for 10-15 minutes (if boil on the stove for better than 10 minutes from the moment of active boiling - stir it, the jam should "soar" well. And when cooking in a confiture the choice of cooking time depends on the amount of juice released), turn it off, let stand for at least 12 hours. And so on 2 more times. Again, set the time to 10-15 minutes in Traditional mode, or simply cook in a saucepan. Stand again until it cools completely. In the last brew, half a minute before turning off, add Cointreau liqueur. Unfold right away, hot, in dry, clean, sterilized jars under a screw / roll-up lid. Screw the lid back on, turn over immediately and leave the jar to stand on the lid until it cools.
• This is delicious!

Note

I make it look like jam, because the confiture constantly interferes with the berries and, of course, they choke and lose their shape pretty much. Honestly, I don't care at all, because I even like such a more uniform structure: everything is evenly eaten, and not only whole pieces of fruit are caught. Moreover, the jam is not cloying and is easy to eat even without tea. The ratio of 1 kg of fruit to 1 kg of sugar is just tough for me. Very sweet, I can't eat that. Therefore, I found a way out to cook as I will gladly eat myself. Citric acid is a natural preservative, therefore, in addition to the sealing technology itself, it helps preserve the jam.

The black dots in the syrup are vanilla.

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[Cointreau (fr. Cointreau)]

I added a photo of the finished product and, at the same time, decided to familiarize you with the wonderful Cointreau liqueur. I am so accustomed to having it at home, it is used so slowly (since drinking it in its pure form is unrealistic for me))) that I always have it. Honestly - absolutely always! If I'm flying somewhere, then buying this bottle of liquor in Duty Free is a sacred thing. In simple Russian language, it has a pronounced citrus (orange) aroma. An indescribable aftertaste in baked goods, coffee, jams, etc. It is stored indefinitely (Cointreau's lid is always screwed), since its strength is 40% alcohol and, in principle, it is a tincture (transparent and colorless). There are smaller and larger bottles for every wallet, although it is not cheap anyway. But it is also not unattainable expensive, especially when you consider the speed of its use. I strongly advise you to purchase. And some lovers of coffee with liqueur (maximum 1 teaspoon of liqueur per cup) will simply be delighted.



From Wikipedia:

Cointreau (fr. Cointreau) - French strong alcoholic drink, transparent liqueur with a floral-fruity aroma based on a combination of sweet and bitter orange.
The origin of this amazing liqueur originates in France, where in the distant 1875 a certain Edouard Cointreau and his brothers opened a small distillery for the production of alcoholic beverages from fruits in the city of Angers, on the banks of the Maine River, and at the same time developed a recipe for liqueur, which used different varieties of oranges. Although he had many chances of success, since other manufacturers could not create even an approximately similar liqueur, Monsieur Cointreau filed a patent for the name of Cointreau liqueur, and at the same time made a patent for the bottle shape, which later played an important role in sales. The amber rectangular bottle has become the trademark of Cointreau liqueur forever.
It was then that the real orange liqueur appeared in its signature bottle, which is now known to almost all visitors to bars and clubs.
The plant in Angers receives dried peel of oranges: bitter from the Antilles, sweet from Brazil, Spain and southern France. The zest is infused for several days on neutral alcohol obtained by distilling grain and beet products. The resulting infusion is distilled twice in ancient copper stills of the Charente type. After that, the strength and taste of the distillate are brought to Cointreau standards with the help of spring water and sugar syrup.

This weekend I cooked dried apricots almost according to the Admin recipe (there is no Internet in the village, I cooked from memory). So I cook and think: "But if you add a little cognac or aromatic liqueur like Amaretto or Cointreau, then perhaps it will be very good." And then there is such an interesting perfumed jam-confiture. We think in one direction.

This weekend I cooked dried apricots almost according to the Admin recipe (there is no Internet in the village, I cooked from memory) So I cook and think: "But if you add a little cognac or aromatic liqueur like Amaretto or Cointreau, then perhaps it will be very good." And then there is such an interesting perfumed jam-confiture. We think in one direction.

Maybe even sprinkle your apricots. And that will be very interesting.

In general, apricots and cointreau combined are gorgeous for me. For example, dried apricots soaked in Cointreau for baked goods are super super!

In general, apricots and cointreau combined are gorgeous for me. For example, dried apricots soaked in Cointreau for baked goods are super super!

PPKS! Dried apricots with Cointreau, blue raisins with amaretto. only a few gifted people claim that these are candied orange fruits. And I forgot that in the cupcake / kulich it was candied fruits, and not some kind of dried apricots)))

This is my favorite jam.

Don't you whistle?

Right here is the most-most ?!

I bought 5 kilos of apricots and am scouring the forum in search of something new ...

Of course I have Cointreau there is no, but there is some kind of orange liqueur from Rhodes I find it difficult to say how many years ago I'm pinned down, probably it will be good with him too ...

[Crochet]

Crochet,

I’m not a whistle!))) Well, at least I always thought so ... Probably, I was mistaken))).

My favorite jams are apricots with vanilla and Cointreau and apple. It is possible with honey (the characteristic honey flavor is acquired). I also love plums.

I cannot guarantee for other liquors. Try it. Even Limoncello does not give that flavor (lemon liqueur). Exactly Cointreau. If you have orange, and not from other citrus fruits, everything should work out.