Apricot jam with agar agar for winter

Step-by-step cooking

1. Step 1:

   

   How to make apricot jam with agar agar? Cooking apricot jam on 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 and dry the apricots thoroughly. Apricots are better to choose ripe, unsteady, bright orange, with red sides. If the apricots are yellow and harsh, then they are not ripe yet and the jam will turn sour from them. Therefore, it is better to choose ripe fruits right away.

3. Step 3:

   

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

4. Step 4:

   

   Put the apricots in a saucepan, cover with sugar and leave for 2-3 hours to let the fruit juice.

5. Step 5:

   

   Then put the pot of apricots on a slow fire 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:

   

   Whisk the fruit with an immersion blender into a homogeneous puree. You need to beat carefully so that there are no pieces of fruit in the finished jam.

9. Step 8:

   

   Fill agar-agar with water and leave to swell.

10. Step 9:

    

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

11. Step 10:

    

    While the jam is cooking, wash the jars and lids for compote thoroughly inside and out and sterilize. This can be steamed using a special lid for sterilization or calcined in the oven. If you sterilize cans in the oven, then do not put them immediately in a hot oven, otherwise they will burst from the temperature difference. You need to put the cans in a cold oven on the grill so that they heat up gradually.

12. 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 to sample.

13. Step 12:

    

    Close the jars with lids using a key.

14. Step 13:

    

    Turn the jars upside down and leave for 15-20 minutes. This is necessary so that the lids and elastic bands inside them are heated and swollen. In this way, the cans are sealed.

15. 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 without direct sunlight.