Zherdela jam: 2 recipes for making wild apricot jam

The perch is incredibly aromatic and has a quite noticeable honey taste. But, when making jam, you cannot violate the ratio of sugar to fruit, which is 1:1. You can slightly correct the excess sweetness using citric acid, or use some techniques, which are discussed below.

Zherdela jam “five-minute”

Ingredients:

• 1 kg poles (weight without seeds);
• 1 kg sugar;
• 0.5 tsp citric acid.

All housewives are divided into two categories - some always cut apricots in half to remove the pit, others prefer to leave the apricot whole and carefully push out the pit with a pencil.

This does not affect the quality of the jam, but amber apricot halves look more beautiful in a vase.
So, remove the seeds as you wish.

Place the peeled apricots in a saucepan, sprinkle with sugar and shake the saucepan several times.

Do not wait for the apricots to release their juice, pour a glass of water into the pan and place it on a very low heat.
When the jam from the zherdela boils, skim off the foam and let it simmer for 5 minutes. Then remove the pan from the heat and let the jam cool.

Prepare lids and jars.Sterilize them, and while they are drying, put the pan of jam back on the fire. As soon as the jam boils again, add citric acid. Gently stir the jam. Try not to mash the apricot slices too much so that they do not turn into puree.

Arm yourself with a ladle and pour the jam into jars. Immediately close the jars with a seaming key and hide them under the blanket.

Zherdela jam with almonds

Ingredients:

• 1 kg poles;
• 100 gr. almonds (the amount of apricot);
• 1 kg sugar;
• 0.5 l. water.

Anyone who has ever tried apricot jam with almonds will never want anything else. Almonds combine very well with honey and acquire a new taste.

Almonds are now quite expensive, however, they can be successfully replaced with apricot kernels themselves. They taste very much like almonds.

You can also use walnut quarters. It's even simpler, but the taste is completely different.

In any case, the pole needs to be washed and the seeds removed, carefully pushing them out with a stick.

If you want to use kernels for the filling, you need to get rid of the shells. It's not difficult, all you need is a hammer and a little patience. After all, the bones of the pole are small and you need to tinker with them.

Almonds, before doing anything with them, need to be peeled, which gives off bitterness. Place the almonds in a deep bowl and pour boiling water over them. Once the water has cooled, you can easily remove the skins.

Walnuts do not require preparation. There is no need to fry them, just cut them into quarters.

Now you can stuff the pole with nuts or seed kernels.

Pour water into a saucepan, add all the sugar and cook the syrup.

When all the sugar has dissolved, very carefully, one apricot at a time, one by one, pour the poles into the boiling syrup.

Turn the heat down a little so that the syrup doesn't boil too vigorously. 5-7 minutes after the start of boiling, you need to remove the pan from the heat. Cover it with a lid and leave to steep until it cools completely.

When the jam has cooled completely, put it back on the fire and bring to a boil. 5 minutes after the start of boiling, check if the syrup is ready.

To do this, you need to drop one drop of syrup onto a chilled flat plate. If a drop flows, then you need to do another approach with cooling and boiling.

After all, you can’t cook apricots for a long time right away, otherwise they will boil and all the nuts will fall out. The jam will still be tasty, but not very attractive in appearance.

If the drop of syrup is thick enough and does not flow, the jam from the stuffed perch can be put into jars.

Roll up the jars with lids and wrap them in a warm blanket. You should not turn the jars over so as not to damage the apricots.

Zherdela jam is very stable. At room temperature it lasts for about a year without any problems. And in a cool basement, you can count on 2-3 years.

How to make apricot jam with nuts, watch the video: