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Apricot jam

Apricot jam


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Choose well-ripened apricots, clean the seeds (breaking in two).

Take a 6 liter pan.

Put the apricots in the pan, then the sugar over them and let it sit for a few hours.

Put the pan in the oven, boil on the right heat until the amount of jam is reduced by half.

Leave until the next day, then boil once more.

TIPS. Both apricot jam and apricot jam are boiled twice because they leave a little juice when they cool and do not last longer. Put the hot jam in the jars, screw the lid on and turn the jar upside down until it cools down.


Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.

Homemade apricot jam or jam recipes

After the fruits have boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.

Peach jam


Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.

Homemade apricot jam or jam recipes

After the fruits have boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.

Peach jam


Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.

Homemade apricot jam or jam recipes

After the fruits have boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.

Peach jam


Ingredients for the apricot jam tart recipe

  • 2 eggs
  • 125 g butter
  • 175 g old powder
  • 500 g flour
  • 1 baking powder
  • orange juice
  • grated peel of a lemon
  • a pinch of salt
  • apricot jam

What ingredients do we use for the apricot jam recipe?

We prepare the jars in which we will put the hot jam. Sterilize the jars in the oven first.

We place a metal tray under the jars, this will attenuate the thermal shock. Put the jam in jars, close the lids and let them cool.

The next day, we wipe the jars, label them and ready, in the pantry with them.

No need to tell you how fragrant it is, right?

Good appetite and increase in tasty and healthy cooking!

Recipes with Gina Bradea & raquo Recipes & raquo Apricot jam or marmalade, quick, natural recipe, without chemical gelling agents


Apricot jam tart

Apricot jam tart: a simple and delicious recipe. A tart that you can decorate as you wish or you can fill it with anything else you like.

Sure, you can use any other filling you want for this delicious tart, this time I opted for an apricot jam, but you can use anything else you have on hand. & # 128578

On the blog you can find other tart recipes, sweet or salty, I leave below just a few examples of such recipes:


  1. Peel a squash, grate it and squeeze the juice. Put the fruit in a tall pot and cover with sugar. Leave for 2 hours to leave the juice.
  2. After 2 hours, put the composition on low heat and boil. Always stir so that it does not stick. When the composition is reduced by half, remove from the heat and set aside until the next day.
  3. The next day you boil the composition again. When it is ready, add the lemon and leave it on the fire for another 10 minutes. Put the jam in jars and put the lids.

Good to know!

  • We realize when the composition of apricot jam it is ready if we cool a teaspoon of jam and it hardens.
  • The jam is boiled twice for good preservation. If you do this you no longer need to put preservatives.
  • After you put the jam in the jars, leave the jars with the lid down. The fruits will arrange themselves in jars.

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Apricot roll cake with chocolate

& # 8211 pt. roll- 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, ½ sachet baking powder, a small jar of apricot jam

& # 8211 pt. cocoa top - 3 eggs, 120 g sugar, 100 g flour, 1 sachet baking powder, 1 tablespoon cocoa, 2 tablespoons milk, 3 tablespoons oil

& # 8211 pt. cream- 200 g cream 20%, 200 ml cream, 6 tablespoons sugar, 200 g milk chocolate in addition apricot jam for. uns sheets

& # 8211 pt. icing - 100 g chocolate, 1 tablespoon butter, 2 tablespoons milk

We prepare the cream. We break the chocolate into pieces. Stir in the cream and sugar until it boils. Remove from the heat, mix with the chocolate until it melts. Cool and refrigerate for 2 hours.

We prepare the roll. Mix the egg whites with a pinch of salt, add the sugar and mix until they become shiny and hard. Put the yolks one by one and mix until smooth. Incorporate the flour mixed with baking powder in movements from bottom to top, using a spatula. Pour the composition into a tray lined with baking paper.

Put in the preheated oven, over medium heat, approx. 20-25 min. Remove and, with paper, roll in a damp towel.

Cool, unroll the roll, remove the paper, grease with jam and roll. Put in the fridge.

We prepare the cocoa top. Mix the egg whites with a pinch of salt, add the sugar and mix until they become shiny and hard. Add the yolks, milk, oil one at a time and mix after each one until incorporated. Mix the flour with the baking powder, cocoa, then with the egg composition, in movements from bottom to top, using a spatula. Pour the composition into a cake tin lined with baking paper.

Put in the preheated oven, over medium heat, approx. 20-25 min. Cool and cut ½ horizontally.

Mix the cream until it hardens. Separately mix the chocolate cream until it becomes fluffy, then mix with the cream and mix until smooth.

On a plate we place a sheet of cocoa top and grease with 3 tablespoons apricot jam.

We put the cake ring. From the roll we cut 11 thinner slices (1 cm) the rest thicker slices (approx. 2 cm). We place the thicker slices on the bottom of the form, with the thinnest we wallpaper the edges.

Fill with cream so as to cover the empty spaces between the rolls. Grease the second sheet of cocoa on the side that will cover the cream with apricot jam.

Place the countertop sheet with the jam down and press a little to stick to the edges.

We prepare the icing. Break the chocolate into pieces and melt together with the milk and butter, stirring constantly. Pour over the cake and level. We decorate according to preference, me with colored candies and white chocolate flakes. Put in the fridge until the next day.


Figaro cake with apricot jam

Looks very good. It reminds me of one of my grandmother's cakes. Write down the recipe and execute it soon.

It is based on an old recipe, so there is a good chance that the cake will look like your grandmother's. In case you haven't noticed the button, know that you can also print the recipe :)

Little is said, it looks good, it is more than that, it looks absolutely delicious, satisfied with the recipe.

I can't wait to do it. looks good.
thanks for posting!

So that's the name of this cake that my mother makes whenever she has the opportunity, I used to call it & quotbatuta & quot :))

:))) Beaten? I guess you said that thinking about the meringue that needs to be beaten.

The cake seems delicious to me, so I will copy the recipe and try it. Thanks and congratulations!

Thanks too, but don't ignore the print button, I struggled a bit to implement it on the site and I want to believe that I didn't do it in vain :)

You did really well. I don't know why some people don't see that button. Hip

In part, the button to print the recipes is not visible because of me, that's because I chose not to make it very big, thinking that not everyone has / has access to a printer anyway. So now I try to draw attention to him: D

You're super cool Robert! If I made the cake on my own initiative (without anyone telling me to do it). it means that you have achieved something with your blog! I like that you have very well explained and relatively simple recipes, easy to make, and to read the comments - it really entertains me. Even if I still have enough to try, I'm still waiting for you here with other news. Ah. and let's not forget, the cake came out perfectly. Good luck and inspiration! Hip

Anca, in fact I applied an old Tibetan technique for manipulating your subconscious, in vain you deceive yourself by saying that you made the cake on your own initiative: P I also anticipated your message and I just posted a new recipe, I hope I found it on your taste :) You made me think a little though, it is assumed that these comments should help readers cook better, not have fun. :)) Maybe I should comment less and cook more often :)

Maybe I'll try the recipe posted today, I saw it but today I had a request for a plum pie. The comments really help me, and they entertain me in a good way, they give a little salt and pepper to the site, they make it even more interesting. So, please, nothing changes about that. Ever since I discovered your blog, I've been looking for others with recipes - there are many. But I don't find them so interesting and it seems that the recipes I read are not to my taste, like the ones posted here. So it's super OK what you've done so far. All the best! Hip

Ahaa, so you thought there might be a better culinary blog than this. : P Seriously, I think there would be some, but I hope I'm wrong or at least no one will ever discover them :)) Yeah, I just realized that I could not stay serious until the middle of the sentence: ) I don't know if everyone likes so much & quotes and pepper & quot, considering that most people come in here to find information, but that's me - if I always answered seriously, then slowly I would start to feel like a kind of employee of the blog, I would perceive this as a chore and I probably wouldn't feel like it anymore.

Even though there are better blogs than this one, I haven't found them and I probably won't find them, since I'm not looking for them. I became addicted to yours.
I stick to my opinion: what you do here, you do very well (including joking style comments, but very to the point). I'm just afraid you won't get it in your head if so many women praise you! :))
Increase and imagination in cooking!
Hip
P.S. I will try to talk less and prepare something from here (because I set my eyes on several recipes). Ah, I've actually made meatball soup before. Almost all the recipes are to my taste. All the best! Hip

You have nothing to fear, Anca. I don't get it in my head so easily :)

How good it looks! I like fruit cakes!

It is the cake of my childhood, which my grandmother used to make whenever it was a family holiday, and whose name was also Figaro & # 39. But she also had something extra, namely: her grandmother would stop a little crust in which she would put a little more flour and the crust thus obtained would put it on the small grater and spread it over the cake. Maybe try it like this :-)

Irina, sometimes I do something like your grandmother, but I do it in the case of the cake Linzer. You probably know this one from childhood too :)

Buuuna bad, today I did it, I didn't have walnut for meringue and I replaced it with coconut because I had it in the house and it turned out very good and so on.
I wanted to ask you: do you have a almond recipe? This cake reminds me of my childhood :).

If you say that the Figaro cake turned out good and so, then it seems more profitable to use coconut instead of our walnut :) - it is cheaper and it is kept much better ground.
I did not publish the almond recipe on the blog, but I will think seriously about it (but I do not dare to promise that it will be in the near future).

That's what I thought :), coconut is much more profitable. And it really turned out good, I'm convinced it's even better with normal walnut.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I also made rice pudding according to your recipe and it lasted a while, it didn't even stick to the bowl :).

Definitely the Figaro cake is better with walnuts, our walnut is tastier than coconut and it is not so inaccurate.
I promise that I will publish on the blog the recipe for almonds, I hope to be able to do it this summer.

Thank you :), until then I keep the walnut in storage :), as the almond leaves have walnuts.

:) So, don't waste the nut on the Linzer cake: P

I don't think I have a chance :) because I've already set my sights on the cake with walnuts and vanilla cream, ha ha.

So you go from the lake to the walnut well :) The Figaro cake has less walnut than the walnut cake and vanilla cream that you put your eyes on. Now I see that in my previous comment I said Linzer instead of Figaro. anyway, and that's also a walnut cake is: D

That's what I need if I keep my nose in them and still do them :))). In the meantime, I made the cake with apples and burnt sugar and the cake top recipe that came out super.

Aha, you gave up the cake nets for a moment and you gave in to the cake nets :))) Because you made two cakes, since you didn't need a countertop for the baked apple cake :)

Hahahaa, I left the cakes and went to the cookies, but I ended up making donuts :))))). Yep, I made two cakes, I made vanilla cream on the counter, but I also added some chocolate squares :). And in about 2 weeks I have to make cakes again because there will be another occasion that requires cake, so. ))).

:))) So I should publish some more cake recipes, at this rate I estimate that by the end of the summer you will look for another culinary blog: D

I'm not leaving here so easily :). I was looking at the cherry pie and the vanilla pudding. I see you posted a new cake, it looks great. What can I replace the sour cream with, the one from the leaves?

Let's see what you say, after preparing all the recipes on the blog, at some point you may get tired of them :) With the new cake you can replace sour cream with yogurt. Or, if you don't have any yogurt (or don't like it), you can stop adding anything and increase the amount of butter. I put sour cream in the recipe for its high fat content.

Thanks. Ehe, at least I'll be so diligent to do them all :).
In the meantime I made the cherry cake and vanilla pudding, very good, and look, I have to make another one on Friday :)))))))))), seriously, another occasion, so I'm researching :).

I see that you do not miss any opportunity to prepare a cake :)) The yogurt cake may appeal to you - it is not very good-looking, but it is relatively easy to prepare and it seems perfect in summer.

New clothes for the blog :), it looks good, it was easier for me, to be honest, when all the networks were on the right, but it's good anyway :).
Yes, the yogurt cake looks good, but I made the coffee cake and the icing and it was worth it because it's good, I didn't put gelatin in the cream anymore :).

You always have to make yogurt cake, if you still manage to find the recipe in the new & quothaine & quot of the blog :) In a way, maybe it was easier with all the recipes lined up on the right, but it was a bit annoying that huge list of about 300 of recipes - it was as long as a day of fasting :)) Now I put them all in one page called "Cookbook" and so I shortened the list three times - because I put them on three columns, not on one as they were before. Plus I sorted the recipes into categories to find them faster - that is, in addition to the cookbook, I made three more large and wide mini-cookbooks (or categories): & quotSweets & quot, & quotFood & quot, & quot & Miscellaneous recipes & quot to sort them out in more detail in the future. I think you will get used to the new format quickly, I didn't complicate it at all.

There is no pb, I found everything I wanted and I saw the categories:) (I'm up and to the left of the blog), everything is just a mouse click :). Plus now we see the latest comments :). I think it took you a while to fix it :).

In the meantime, we've added some mini-categories in the upper right, for those who don't feel like reading and want to go where they want to go, namely & quotCakes & quot, & quotCakes & quot, Pies & quot; (and the recipes appear lined up, with pictures and a list of ingredients, just like on the first page of the blog). And I haven't finished arranging it yet, I would have a few more ideas :) It only takes a while until I decide what and how, and then until I implement the ideas (unfortunately, some don't go the way I wanted and I have to give up To them). Speaking of the latest comments, know that no comments are lost (even if they end up in & quotSpam & quot), only that I see the easiest ones on the last received ones (not necessarily the ones received on the last published recipes) and I answer them according to available time.

Yes, I saw the categories and I was glad that you put them like that, I go directly where I want and it also uses my cookbook well because there they are as you initially had them on the blog and I kind of learned them :) .
No pb, I know you have a lot to answer, and you can't do mine, no upset from me :).

I tried to keep the recipes grouped in much the same way, I got used to them like that and it's easy for me to find them. I will not change their order, maybe I will just add new categories, to be even easier to find.
My problem is not the comments on the blog, but those on Facebook. When I start to answer there, as if time is suddenly contracted :)) I receive a lot of messages, not only public comments and sometimes I don't even understand each other, I try to answer as many as possible, although for a while I am perfectly aware of the fact that I will never be able to answer them all (the page already has 120,000 members and their number is growing).

I went in there and saw :), I won't write on Facebook because I don't have an account and I don't even think I do :).

You don't lose much, just that there & quotbarfim & quot more than on the blog :)


  • 2 kg of well ripened apricots (weighed after removing the seeds)
  • 1 kg of sugar
  • juice from a lemon

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