Apricot jam with orange and rum

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Apricot jam with orange and rum

Ingredients

Apricots 1 kg.
Oranges 3 pcs. / 600 grams
The water is clean 2 cups (200 ml.)
White sugar 600-800 grams to taste
White rum 30-40 ml. taste

Cooking method

  • An old magazine caught my eye, and before sending it to places not so distant as the one I had read, I decided to look into it again, and suddenly I see something. This often happens, it seems that it is no longer needed, but you open it, look through it ... and you find interesting ideas, and you think that I had not noticed this before, because it is interesting to do it. Try it at least.
  • So, this time I saw apricot jam with oranges. And since I love both apricots and oranges, we will try the combined version of the fruit.
  • Along the way, I changed the recipe a little, and added rum for taste, it went very well with apricots.
  • Rinse the apricots under water, divide into halves, remove the seeds. My apricots were strong, so I added clean water along the way to form syrup.
  • Rinse the oranges thoroughly in hot water with the addition of "vegetable washing detergent for children", rinse again in running water to remove all preservatives from the orange peel.
  • Cut oranges into thin slices on a Berner grater, remove the seeds.
  • Combine oranges (with juice), apricots, sugar, put on for a couple of hours so that the sugar begins to dissolve.
  • Add water and put on fire, bring to a boil, simmer for 30-40 minutes over low heat, remove from heat and leave for a day to ripen and form pectin in the jam.
  • The syrup will not be as gelatinous as orange jam, since apricots do not provide as much pectin.
  • Put the jam on the fire again, let it boil, and simmer for 10 minutes over low heat to warm up the mass very well. At the beginning of cooking, add 2-3 tbsp. l. white rum, stir.
  • Pour the prepared jam hot into jars, close the lids tightly, put on the lids until they cool completely. The finished jam can be stored in a pantry or closet.
  • Apricot jam with orange and rum
  • Apricot jam with orange and rum

Note

The jam has an average consistency of liquid, there is no dense jelly - this is the influence of apricots, which do not have strong gelling properties, and there are not enough oranges for strong gelling.
The taste is combined - both apricot and orange.
And the rum brought its aroma to the jam, it is very in harmony with the apricots. But, it is advisable to give time for all tastes to become friends in the finished jam, it is ripe.
Bon appetit, everyone!

And pictures-photos from the magazine are great for decorating jam jars!
And not only jams, but also for vegetable preparations

Apricot jam with orange and rum

mirtatvik
Beauty and deliciousness! And what about Admin without rum?
Admin

Tanyusha, Thank you!
And that's true! If only in jam, but I just don't like it ...
ang-kay
Tan, such an amber-sunny jam. The beauty is simple)
Admin

Oh, Angela, so I like to look at apricots, such bright spots, suns, and the taste is always great
ang-kay
I adore them myself.
Zhannptica
I have dried apricots from Admin / Tanya on the tablet in the first tab, I put these next to ..., it remains to wait for at least a small discount on them
Fofochka
Admin, Tanya, how are you in time, apricot as much as 5 kilos. And the jars are like that
Admin
Quote: Zhannptica

I have dried apricots from Admin / Tanya on the tablet in the first tab, I put these next to ..., it remains to wait for at least a small discount on them

Jeannethanks for trusting my recipes
Well, the magazine had to be attached to places not so distant, so I bought apricots in the store to remove a sample from the jam and evaluate the taste
And it's too early to cook the jam, I'm also waiting for a signal from the market, the seller always beeps to me "it's time, come", then I'll come off on apricots
Admin
Quote: Fofochka

Admin, Tanya, how are you in time, apricot as much as 5 kilos. And the jars are like that

Linen, the most important thing is that we have the same jars. I'm waiting for ready-made jam
Zhannptica
Tatyana, for the pastry chef I make jam or jelly from the wild, it is penny in the season, and the aroma will be stronger than varietal ones. Well, for "pidgeon", of course, I buy beautiful big ones, but I really liked the hunt for these dried syrup, I really liked the Strawberries, but here of course a win-win combination
Admin
Quote: Zhannptica
make jam or jelly from the wild

Oh, how I want such a wild game jam, but I have not seen it for sale from our grannies on the market for a long time
I'll wait, and suddenly ...
lu_estrada
Well, I don’t get tired of being surprised at your selectiveness, Tanechka!
I grew up on a huge size and indescribable beauty and deliciousness of apricots, respectively, and aromatic and beautiful jam.
But there was no apeses there, and neither was it a smell or a smell.
Thank you dear Tanya!
Admin
Quote: lu_estrada
But there was no apeses there, and neither was it a smell or a smell.

Someone guessed to put them there, I just repeated it - it turned out quite normally, jam of "two tastes"

Luda , Thanks for attention

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