You can also take other fruits or berries to make jam. I usually make apricot or plum jam. It turns out thick and tasty. This recipe is suitable for those who prefer a healthy diet, as well as vegan and vegetarian recipes.
Nutritional value (per 100 g):
Caloric content – 44 kcal
Proteins – 0.9 g
Fat – 0.1 g
Carbohydrates – 8.9 g
Jam weight – 1260 g
Ingredients (for 1 liter of jam):
- Peel the apricots. Unpeeled, I had 1540 grams of apricots.
- I will cook in a non-stick saucepan today, but you can also use a slow cooker. Either the “Quenching” mode with a temperature of 90 degrees will suit us. At this temperature, more vitamins are stored, and for the preservation of the jam for a long time, it is extremely important that the temperature of the entire mixture reaches 90 degrees. Therefore, if you are cooking in a multicooker, I recommend checking that the desired temperature has been reached with an immersion thermometer.
- Add the juice of half a lemon to the apricots. This ingredient will help preserve the bright color, but, in my experience, it does not particularly affect the preservation of the jam. Instead of lemon juice, you can use citric acid (half a teaspoon).
- If your saucepan is not non-stick, it is best to add a little water. We send apricots to simmer on low heat, stirring occasionally.
- While the jam is cooking, you need to sterilize the jars, lids, and spoons – everything that will come into contact with the jam should be sterile. For me, sterilization in the oven is most convenient, because no water drops remain on the cans, as with wet sterilization. We install jars, lids, and spoons on the oven rack. We send it to a cold oven, set the heating to 120 degrees, and keep the jars in a heated oven until the jam is ready, but at least 15 minutes. Can be sterilized in any other way. I tried to sterilize both in boiling water and steam – all methods of high-quality sterilization are good.
- It is important for us that the entire mass reaches a temperature of 90 degrees, and then at your discretion. I like it when the apricot pieces are completely softened to make a kind of jam. In the case of apricots, plums, and ripe apples, this takes about 15-20 minutes. If you are making jam from berries, then most often, for a thick consistency, it needs to be cooked longer so that excess moisture evaporates. At this point, you can taste the jam and add sweetener if required. I don’t add any sweetener. Without the sweetener, the sweetness of the jam is comparable to that of sour apples. If you want something sweeter, I add a little honey or syrup to the open jar. It turns out very tasty and aromatic.
- When the jam has reached both the desired temperature and the consistency you need, we take the jars out of the oven. Attention: both jars and jam must be hot when pouring. Transfer the jam with a sterile spoon until it has cooled down. We fill the jars almost to the top and tighten the lids. While the jars are hot, it is difficult to tighten the lids properly and not burn your hands. You can not screw it up to the end, it is not critical. Cover the jars with a towel and leave them to cool gradually. The remaining jam in a non-sterile jar can be stored in the refrigerator for about 3 days.
- When the jars have completely cooled down, if necessary, we tighten the lids until they stop. After fully closing, there should be no click when pressing the lid.
- To decorate the jars, just wrap their lid with a piece of craft paper and tie it around with a string. We store our dietary jam as usual in a cool dark place.