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Peach jam

Peach jam


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I washed the apricots and took out the seeds, I left them in halves because I wanted the fruits to remain a bit whole. I squeezed the orange juice over it.

I was sure that they will stay that way because the cooking time is very short, only 10 minutes.

In a bowl, I put the gelling sweetener, apricots and water and put on low heat. I stirred until the sugar melted. I added the fruits and let them boil for 10 minutes, stirring occasionally.

Pour the jam into the very well cleaned jars, put the lid on and place the jar with the lid down for 10-20 minutes.

We turn them over and leave them to cool.

It is kept in the pantry and consumed in a few days from the opening date.




Slow Cooker 5.7L HingedLid

Prima Latte Silver Coffee Espresso

Rotisserie Air Fryer Oven

It is not a classic recipe. No preservative is added to the classic jam. Make the sugar syrup, then add the fruit.

this year I tried another way. I washed the fruits and took out the seeds. in a pot I boiled the sugar with a little water until a syrup formed consistent in texture. after which I added the fruit to this syrup. it turned out wonderful both in taste and color. I did not add any preservatives. I think it's worth a try.

Luminita Chirici, July 6, 2014

I'll try to do it too

Florin Iftimie, June 17, 2014

The most classic: "2 sachets of Dr. Oetker lemon salt"

Rotaru Papina, July 26, 2013

this is if you put your soul to work1.

Margheryta Mar, July 24, 2013

I want preservative-free jam recipes, including for diabetics.

Otilia Feidi, July 9, 2013

it's better without preservatives!

Menekse Marigold, June 30, 2013

I'll try to do it too

Cornflower (Chef de cuisine), June 30, 2013

Thank you very much ! Excellent!

SasIuliana Mutu, June 30, 2013

I'll try to do it too

SasIuliana Mutu, June 30, 2013

I'll try to do it too

Menekse Marigold, June 30, 2013

hmmm. let's try. it should come out. d

burdulea maria elena (Chef de cuisine), August 23, 2012

Lucica (Chef de cuisine), August 23, 2012

It's my favorite sweet. Good appetite!

Alexandrina (Chef), August 3, 2012

Yummy, delicious! And fragrant!

burdulea maria elena (Chef de cuisine), July 26, 2012

So, kok miori, you put less sugar per kg of fruit. If the apricots are ripe, even less sugar works.

kok miori (Chef de cuisine), July 25, 2012

Good apricot jam but not too much sugar. I made apricot jam with 500 gr of sugar per 1kg of apricots, and 1 lemon with juice and peel I added in the jam, 1 apple cut into slices with seeds, 1st anise and cinnamon stick. I put all the spices in -a canvas bag so that nothing is left in the jam turned out wonderful.

burdulea maria elena (Chef de cuisine), July 20, 2012

Smurf, thanks for the comment.

burdulea maria elena (Chef de cuisine), July 20, 2012

Dear Valeria, there is no point in explaining that I did not take into account a requirement of the site to add the ingredients one under the other. I wrote them in the form of a text, the computer took them over and 2,400 kg was written on sugar, and it appeared something like this: 2,400 kg. I put the ingredients back in the recipe as it should be, that is, one under the other. That was!

Strumfa Bucatareste (Chef de cuisine), July 19, 2012

what a beautiful color the jam has and I made it this week, but I don't use much sugar.

400 kg of sugar. strangely corrected, please

burdulea maria elena (Chef de cuisine), September 5, 2010

Sidy, don't let them oxidize. How well you did.

Sidy (Chef de cuisine), September 5, 2010

What a goodness Lenutico !! 1 I like what a beautiful color they have. I haven't put lemon salt so far. What is its role? Doesn't he take them out of jam?

burdulea maria elena (Chef de cuisine), September 5, 2010

Big, I think you're right, but for safety, although they have enough sugar and have been cooked enough.

burdulea maria elena (Chef de cuisine), September 5, 2010

Leave Silvia as a peach jam is very tasty. In fact, each fruit with its own flavor, they are all delicious.

mariana scarlat (Chef de cuisine), September 5, 2010

Mariela, if you put them in the oven, do you think it doesn't work without preservatives? I don't like that preservative taste at all.


What does Gheorghe Ifrim's wife, the mayor Vasile from "Las Fierbinți" look like. It rarely appears in public

Gheorghe Ifrim's wife is a fairly discreet presence in the public space. The famous actor keeps his personal life and family away from prying eyes, but he is proud of his wife with whom he has been in a relationship for about 26 years.

Gheorghe Ifrim appears weekly on the small screen, on PRO TV. He plays the role of Mayor Vasile in the series & # 8222Las Fierbinți & # 8221. His character has caused a lot of reactions, laughter and controversy over the years.

Beyond his professional life, Gheorghe Ifrim has a beautiful family at home, a wife he is proud of and two children. This is married to Roxana. & # 8222The wife supported me all the time in this job and balanced me, she raised my children, she sacrificed herself in the beautiful way for the children.

He finished law, but he wanted to stay with the children, to raise them and he did very well, because this thing feels & # 8221, he told the story about his partner.

Gheorghe Ifrim and Roxana are students together. & # 8222Family we have been officially married since 2001, but we have known each other since 1995, the second year of college. We have many years together, beautiful, with good and bad, that God does not only give you joy, but we have passed carefully over everything, love and love always win, this is the most important thing in a marriage & # 8221, a declared the actor in 2019, in an interview for Libertatea.

At the time, he had only words of praise for his boys. Stefan, the eldest son, was passionate about automation, and Cristi, the youngest in the family, loved to draw. & # 8222He is very talented in pencil drawing and modeling, he also makes electric guitar, he also made classical, he was co-opted in a band & # 8221, the actor revealed about his youngest son.

Gheorghe Ifrim was born on December 18, 1971, in Bucharest. He graduated from the Bucharest Academy of Theater and Film, Faculty of Theater, Acting Specialization, in 1997.


Peach jam. Three simple recipes for an excellent dessert

Peach jam. Easy to prepare, apricot jam is the ideal way to preserve the special taste of these fruits. Below you can find three simple ways to prepare peach jam.

Peach jam. Recipe 1:

â— 3 kilograms of pitted apricots,

â— 2,400 grams of sugar,

â— two sachets of lemon salt,

â— a sachet of preservative,

Peach jam. Method of preparation:

The apricots are washed and placed in a large pot, so that all the apricots fit in the same container. Then add a layer of apricots and a layer of sugar. The operation is repeated until the last layer is sugar, after which it is put in the refrigerator, where it is left overnight.

The next day, the apricots are put on the fire for 30 minutes, after the lemon salt has been added. While the composition is on the stove, it is advisable to mix in the jam, so that it does not stick to the pot.

After the 30 minutes have elapsed, it is recommended to remove the apricots from the pot and leave only the syrup to boil. When the syrup has dropped and curdled, add the apricots again.

Then add lemon salt and vanilla sugar and mix gently for a few minutes, then take the pot off the heat and put the apricot jam obtained in jars, which after being sealed, turn upside down until I'm getting cold.

Peach jam. Recipe 2:

Ingredient:

Peach jam. Method of preparation:

Wash the apricots and choose the fruits that are ripe and whose skin is free of bumps, then remove the seeds, which should not be discarded but used in the preparation of this type of jam. After the seeds have been removed, they are broken, and the obtained core is ground and added to the jam at the end.

Then, in a pot, about 8-10 liters deep, put the apricots with sugar and lemon juice and add a cup of water. After adding the vanilla stick, cut in half, put the pot on low heat for 50-60 minutes, stirring occasionally in the composition to prevent it from sticking.

The jam is constantly mixed, especially in the final part, to avoid smoking it. 10 minutes before taking the pot off the heat, you can add the apricot kernel.

After the apricot jam has been removed from the heat, leave it for a maximum of 5 minutes, and then put it in the jars that have been previously sterilized. After the jars have been sealed, either with a lid or cellophane, turn them upside down until they cool.

Peach jam. Recipe 2:

Ingredient:

â— 4 kilograms of pitted apricots

Peach jam. Method of preparation:

After the apricots have been well washed, put them on the fire and let them boil in their own juice for 45-50 minutes, until the whole composition drops by about two fingers. Meanwhile, mix with a wooden spoon to prevent the whole composition from sticking.

After the apricots have fallen off, remove from the heat and leave the composition obtained until the next day, after the pot has been covered with a lid.

The next day, put the pot on the fire again, add the sugar and let the fruit boil together with the sugar for 60 minutes, until the sweetness decreases with three or four fingers. All this time mix in the pot with a clean wooden spoon.

After the jam has dropped enough, take the pot off the heat and pour the obtained composition into jars. After the jam has been poured into jars, screw the lids on well and leave to cool until the next day, after which they are stored in the pantry.


Figaro cake with apricot jam

45 comments:

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 on the printer :)

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 called it "beaten" :))

:))) 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 his 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 a lot to try, I'm 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 "salt and pepper", 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 as an 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 '. 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 good, 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 put walnuts in storage :), as 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 cream can I replace it 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.

Thank you. 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 the yogurt cake, if you still manage to find the recipe in the new "clothes" of the blog :) In a way, maybe it was easier with all the recipes listed on the right, but it was a bit annoying that huge list of about 300 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 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): "Sweets," "Food," and " Various recipes "and it is possible to sort them 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, I have added some mini-categories in the upper right, for those who do not feel like reading and want to go where they are interested, namely "Cakes", "Cakes", Pies "," Puddings "," Donuts "," Pizza "etc (and the recipes appear lined up, with images and the list of ingredients, just like on the first page of the blog). And I still haven't finished arranging it, I would have some more ideas :) It only takes a while to decide what and how, and then to implement the ideas (unfortunately, some don't go the way I wanted and I have to give them up.) Speaking of the last comments, know that no comments are lost. not even if it ends up in "Spam"), 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 the 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 "gossip" more than on the blog :)


Sugar-free apricot jam

As for sugar-free apricot jam recipes, things get a little more complicated. I mean, you need a natural sugar substitute.

You can use a gelling agent made from stevia extract, which is found everywhere and is very healthy. But this is not the only option. You will get an apricot flavored jam using 2 tablespoons of lemon juice, 30 grams of fruit pectin, 1/4 cup of apple juice and 3/4 cup of water. Everything natural!

But the preparation is just as simple. Add all the ingredients in a pot and cook for 10-15 minutes. If you do not want to leave the fruits whole, you can pass them with a fork when they start to boil.


How to prepare the perfect apricot jam

Apricots are among the most suitable fruits for jam, marmalade, jam or compote, because they keep their shape and sweet-sour skirt even after boiling. They can be eaten as such or integrated into various dessert recipes. Today we will share with you a delicious recipe for apricot jam, neither too sweet nor too bitter.

It should be mentioned that, for apricot jam, the ingredients used are also those mentioned in the list below, but the difference lies in the way it works. Apricot jam is recommended for cakes, rolls, croissants, pancakes, etc.

PREPARATION TIMES

INGREDIENTS

  • 2 kilograms of apricots
  • 1.6 kilograms of sugar
  • the juice of a large lemon
  • 1 tablespoon almond essence (optional).

METHOD OF PREPARATION

The apricot jam recipe is extremely tasty and, with a little care, can preserve both the special aroma of the fruit and the satisfactory color of the apricots. Depending on the taste and preferences, the jam can be made from whole apricots, with or without seeds. Whichever option you choose, you will enjoy a sweet and fragrant dessert.

Another way to add extra flavor to the final result is to keep the pips and add their core towards the end, when the jam is ready. By doing so, you can give up the essence of almonds, because the jam will have a wonderful aroma. Both in shape and taste, apricot kernels are very similar to almonds.

In some parts of the world, apricot kernels are eaten as a snack, successfully replacing almonds.


Apricot jam like at home

How much do we like apricot jam, mmm very much, then what stops you from preparing it yourself at home? It's easy now to make apricot jam at home, whether you live in the yard or in the block.

Print through Food Recipes.com apricot jam recipe is presented step by step in two ways, so that it is very easy to prepare and safe. You need fresh and ripe apricots, preferably from the peasants, not the commercial ones full of chemicals. Following steps from the recipe here you can prepare a jam with which you will make a very good impression.

The addition of dried apricots will make a special texture of the jam and those who will taste it will be pleasantly impressed. It is ideal for pancakes, cakes, croissants or even plain on toast, maybe with a little butter.

Follow the steps in the recipe strictly and you will not fail. As I said, for those who have time, it would be good to remove the skin of the apricots, or if not to wash them very well with down. I remember when my mother made apricot jam, it didn't last more than 2-3 months and that's not because it wasn't well made but because it was so good that we couldn't resist. We used to have no sweets like now and to sweeten we take a tablespoon of apricot, strawberry or cherry jam and spread it on a slice of toast and ready, we get tired.

In the past, even less sugar was used, now for those who have the will they can use less sugar for jam, too much can bring us diabetes over time. Apricot jam goes well when served with a mint leaf, it is ideal.

If you have questions or if you failed in the preparation of the jam, let's find the solution together.


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(5 points / total votes: 20)

Cori Cj 3 years ago - 6 July 2017 10:58

Re: Apricot jam

And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peaches ... I cleaned them of the skin / peel).

Ioana 3 years ago - July 6, 2017 11:10

Re: Apricot jam

I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.

Cori Cj 3 years ago - 6 July 2017 11:18

Re: Apricot jam

And if the time is shorter .. and the amount is higher (it does not decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it is a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday

Ioana 3 years ago - 6 July 2017 12:17

Re: Apricot jam

I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.

Ioana 3 years ago - 6 July 2017 19:14

Re: Apricot jam

Cori, large jars are only 680 ml. I will also correct in the recipe.

Cori Cj 3 years ago - 7 July 2017 07:46

Re: Apricot jam

Anne 2 years ago - 24 July 2017 10:04

Re: Apricot jam

Hi,
Apricot jam is my favorite.
I will try your recipe.

I wish you a pleasant holiday!

Mihai a year ago - July 25, 2018 15:00

Re: Apricot jam

The sugar will not melt until we want to make caramel, otherwise it will just dissolve!

Camelia B. a year ago - 8 August 2018 11:30

Re: Apricot jam

The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.

Ioana a year ago - 8 August 2018 11:38

Re: Apricot jam

That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.

Todorov Dan a year ago - 13 June 2019 15:12

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:34

Re: Apricot jam

Todorov Dan a year ago - June 14, 2019 10:39

Re: Apricot jam

Ioana a year ago - June 14, 2019 10:41

Re: Apricot jam

no problem running away.

Ioana 16 hours ago - July 8, 2020 17:19

Re: Apricot jam

Hello Ioana,
Can this recipe also be used for peaches?


Label: apricot jam

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It is not a classic recipe. No preservative is added to the classic jam. Make the sugar syrup, then add the fruit.

this year I tried another way. I washed the fruits and took out the seeds. in a pot I boiled the sugar with a little water until a syrup formed consistent in texture. after which I added the fruit to this syrup. it turned out wonderful both in taste and color. I did not add any preservatives. I think it's worth a try.

Luminita Chirici, July 6, 2014

I'll try to do it too

Florin Iftimie, June 17, 2014

The most classic: "2 sachets of Dr. Oetker lemon salt"

Rotaru Papina, July 26, 2013

this is if you put your soul to work1.

Margheryta Mar, July 24, 2013

I want preservative-free jam recipes, including for diabetics.

Otilia Feidi, July 9, 2013

it's better without preservatives!

Menekse Marigold, June 30, 2013

I'll try to do it too

Cornflower (Chef de cuisine), June 30, 2013

Thank you very much ! Excellent!

SasIuliana Mutu, June 30, 2013

I'll try to do it too

SasIuliana Mutu, June 30, 2013

I'll try to do it too

Menekse Marigold, June 30, 2013

hmmm. let's try. it should come out. d

burdulea maria elena (Chef de cuisine), August 23, 2012

Lucica (Chef de cuisine), August 23, 2012

It's my favorite sweet. Good appetite!

Alexandrina (Chef), August 3, 2012

Yummy, delicious! And fragrant!

burdulea maria elena (Chef de cuisine), July 26, 2012

So, kok miori, you put less sugar per kg of fruit. If the apricots are ripe, even less sugar works.

kok miori (Chef de cuisine), July 25, 2012

Good apricot jam but not too much sugar. I made apricot jam with 500 gr of sugar per 1kg of apricots, and 1 lemon with juice and peel I added in the jam, 1 apple cut into slices with seeds, 1st anise and cinnamon stick. I put all the spices in -a canvas bag so that nothing is left in the jam turned out wonderful.

burdulea maria elena (Chef de cuisine), July 20, 2012

Smurf, thanks for the comment.

burdulea maria elena (Chef de cuisine), July 20, 2012

Dear Valeria, there is no point in explaining that I did not take into account a requirement of the site to add the ingredients one under the other. I wrote them in the form of a text, the computer took them over and 2,400 kg was written on sugar, and it appeared something like this: 2,400 kg. I put the ingredients back in the recipe as it should be, that is, one under the other. That was!

Strumfa Bucatareste (Chef de cuisine), July 19, 2012

what a beautiful color the jam has and I made it this week, but I don't use much sugar.

400 kg of sugar. strangely corrected, please

burdulea maria elena (Chef de cuisine), September 5, 2010

Sidy, don't let them oxidize. How well you did.

Sidy (Chef de cuisine), September 5, 2010

What a goodness Lenutico !! 1 I like what a beautiful color they have. I haven't put lemon salt so far. What is its role? Doesn't he take them out of jam?

burdulea maria elena (Chef de cuisine), September 5, 2010

Big, I think you're right, but for safety, although they have enough sugar and have been cooked enough.

burdulea maria elena (Chef de cuisine), September 5, 2010

Leave Silvia as a peach jam is very tasty. In fact, each fruit with its own flavor, they are all delicious.

mariana scarlat (Chef de cuisine), September 5, 2010

Mariela, if you put them in the oven, do you think it doesn't work without preservatives? I don't like that preservative taste at all.


Video: Mαρμελάδα ροδάκινο . Mamislab (July 2022).


Comments:

  1. Moogulrajas

    Question is a different answer

  2. Parttyli

    Marvelous! Thanks!

  3. JoJoll

    I doubt this.

  4. Mutaur

    Just! He!

  5. Zolor

    It is exclusively your opinion



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