Apricot jam with agar agar

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make apricot jam with agar agar? Making apricot jam with agar is very simple. You need to prepare the necessary ingredients. To do this you will need ripe juicy apricots, granulated sugar, agar-agar powder and a little water.

2. STEP 2

   

   Wash the apricots thoroughly and dry. It is better to choose apricots that are ripe, not firm, bright orange, with red sides. If the apricots are yellow and harsh, then they are not yet ripe and the jam from them will turn out to be sour. Therefore, it is better to immediately choose ripe fruits.

3. STEP 3

   

   Cut each apricot in half and remove the pits. The net weight of pitted apricots should be 1 kg. Therefore, take plenty of fruit.

4. STEP 4

   

   Place the apricots in a saucepan, add sugar and leave for 2-3 hours to allow the fruit to release its juice.

5. STEP 5

   

   Then place the pan with the apricots on low heat and leave for 10 minutes.

6. STEP 6

   

   To speed up the process, you can cover the pan with a lid. During this time, the apricots will soften.

7. STEP 7

   

   Using an immersion blender, blend the fruit into a smooth puree. You need to beat thoroughly so that there are no pieces of fruit in the finished jam.

8. STEP 8

   

   Fill the agar-agar with water and leave to swell.

9. STEP 9

   

   While the agar is steeping, return the pan with the apricot puree to low heat. Bring to a boil and cook for about 20 minutes at a low simmer. Stir the puree periodically with a spoon, reaching to the very bottom, so that the apricot particles do not cook to the bottom, forming burnt lumps. At this stage, you can taste the jam and add sugar if necessary. Then pour the agar into the boiling jam and, stirring, cook everything together for another 5 minutes.

10. STEP 10

    

    While the jam is cooking, thoroughly wash the jars and compote lids inside and out and sterilize them. This can be done by steaming using a special sterilization lid or by heating in the oven. If you sterilize jars in the oven, do not immediately place them in a hot oven, otherwise they will burst due to the temperature change. You need to place the jars in a cold oven on a wire rack so that they heat up gradually.

11. STEP 11

    

    Pour the finished jam into sterilized jars. From this amount of ingredients I got 3 full jars of 500 g each and a little more left for testing.

12. STEP 12

    

    Close the lids of the jars using the key.

13. STEP 13

    

    Turn the jars upside down and leave for 15-20 minutes. This is necessary so that the lids and rubber bands inside them heat up and swell. This way the jars are sealed.

14. STEP 14

    

    Then turn the jars back over and leave to cool at room temperature. Depending on the volume of the jars, the jam cools completely and gels at room temperature in 8-12 hours. Store the jam in a cool place out of direct sunlight.

Comments on the recipe

Faith

05.10.2023

4.8

I don’t close many berries or fruits for the winter; mostly I just freeze everything whole or beat it in a blender first. But apricot jam is the LAW! I definitely close it in the summer and eat it with the whole family faster than the cold weather sets in. Since I wanted my jam to be thick, like marmalade, I chose this recipe because of the agar-agar. Thanks for clarifying how to work with agar-agar, now I understand why sometimes it didn’t work the way I wanted. The jam turned out just as it was intended) Moderately sweet, sour, thick, sunny. THANK YOU!

Cherry

05.10.2023

5

At least I read somewhere why you need to turn over sealed jars. Thank you.