Apricot jam with cocoa and butter. Apricot jam with cocoa and butter. How to make apricot jam with cocoa

It is advisable to eat apricots, like any other fruit, in their raw, natural form, especially since their season is short. However, it is very advisable to prepare apricots for the winter. It is not only tasty, but also very healthy. A real delicacy in winter and a decoration for any sweet table - apricot compote for the winter, apricot jam for the winter, apricot jam for the winter. Original dishes can be obtained by experimenting with this fruit, trying different combinations of products. For example, apricots and oranges for the winter can be prepared according to different recipes and in different proportions, it turns out very tasty. But all the beneficial substances and properties of the fruit are best preserved if you cook apricots in their own juice for the winter. A minimum of preservatives and heat treatment provide maximum benefits. However, children who should be given more vitamins in winter still prefer sweet versions of fruit dishes. Here apricot jam for the winter, pitted apricot jam for the winter or apricots in syrup will come to the rescue. For the winter, such product options made from these fruits are very popular among children and those with a sweet tooth.

Always prepare apricots for the winter; recipes for these “twists” are on our website; they will satisfy the needs of any dessert lover.

The easiest and most reliable way to preserve the taste and beneficial properties of apricots is to dry them, and this can be done with or without pits. To do this, you just need to thoroughly rinse the apricots and then place them in the sun in a well-ventilated place. You can also dry apricots in the oven.

If you want to enrich your body with vitamins, pay attention to apricot. A set of useful substances in it actively fights cancer cells, iron helps increase hemoglobin, potassium strengthens the heart. And if the easiest way to prepare apricots for the winter is drying, then the healthiest way is freezing. This type of preparation ensures the preservation of the attractive appearance of the fruit. Take a look at apricots; winter recipes with photos are an excellent confirmation of this fact.

If you have not made such preparations before, prepare apricot compote for the winter, the recipe is extremely simple, you will definitely like it.

In addition, you will find our tips useful:

For compote, use ripe but still firm fruits;

Slightly unripe apricots can be used for marinades and jam;

Overripe apricots are good for drying and cooking dried apricots;

Try to properly equip your workplace during conservation, every little detail is important here, everything should be at hand;

Jars and lids must be sterilized;

To freeze fruits, you need to rinse them thoroughly and dry them thoroughly so that they do not stick to each other.

Apricots are frozen on trays and then transferred to bags or containers;

Be sure to label containers with frozen food for convenience;

Apricots prepared without sugar cannot be defrosted and are used immediately;

Do not compact the fruit too much;

Apricots also cannot be defrosted or frozen again;

When drying in the oven, apricots are placed on a baking sheet covered with paper. They need to be dried with periodic stirring in a warm oven at intervals of several hours. The oven temperature should be about 65 degrees.

Especially on cold winter evenings with a cup of hot tea? Of course, on the shelves of the supermarket, you can buy everything your heart desires, but why overpay. If any jam can be made at home. It's not difficult at all. By spending a little of your precious time, you can get an amazing delicacy that not only children, but also adults will be delighted with. Delicate apricot jam with a chocolate flavor and fruity aroma is perfect for breakfast and more. The recipe is universal. Apricot jam with cocoa and butter can be served with pancakes, pancakes, sweet casseroles and porridges, or with a slice of fresh bun.



- apricot 1 kg,
- sugar 700 g,
- cocoa powder 1 tbsp,
- butter 70 g.




To make delicious jam, we need ripe or overripe fruits. You can use both cultivated and wild apricots. Rinse all fruits well. Cut into two halves, remove the pit.




Take a cooking pot. It is better to use an enamel or stainless steel pan. Aluminum pans are not suitable for making jam. Place the apricot slices in a saucepan, sprinkling each layer with granulated sugar. Leave the saucepan at room temperature for a couple of hours to allow the fruit to release its juice. Then place on low heat and bring to a boil. Stir occasionally with a wooden spatula until the sugar is completely dissolved.




Add butter and cocoa powder to the boiled mixture. Stir until there are no lumps of cocoa. Send to low heat. Bring to a boil. Cook from the moment of boiling for 1.5-2 hours until the desired thickness.




Prepare jars and lids. Before packaging the jam, they need to be sterilized in a way convenient for you. Afterwards, dry it so that there is no moisture inside the jar. Pour hot jam into jars. Seal with lids
Turn upside down. No need to wrap it up. Let cool to room temperature. Store in a place convenient for you. Good luck with your preparations and delicious jam!




with respect Svetlaya.

It turns out no less tasty

Chocolate variations on the theme of winter preparations

Avid lovers of sweets of all ages will not refuse a wonderful dessert - chocolate spread with a fruity flavor. Easy to make and made from available ingredients, jam or jam with cocoa and chocolate is perfect for school breakfasts. See recipes below.

Jam with chocolate and plum (with cocoa)

Ingredients for preparing 2.3 liters of excellent “Plum in Chocolate” jam:

• 2 kilograms of peeled plums of small varieties;
• 750 grams of granulated sugar;
• 200 grams of medium fat butter;
• one glass of cocoa powder;
• one glass of any available nuts;
• a bag of vanilla sugar or a pinch of vanillin.

Technology for making plum jam with cocoa:

1. Wash the berries thoroughly, remove the seeds.
2. Measure the required weight of peeled plums and grind them in a meat grinder.
3. Boil the berry mixture over low heat for an hour.
4. Mix sugar and cocoa thoroughly, pour in a thin stream into the plum jam, stirring constantly for a more complete distribution of cocoa.
5. Divide the semi-soft butter into small pieces.
6. Ten minutes after adding the cocoa, stir the butter into the chocolate-berry mixture, adding each piece after the previous one has completely dissolved.
7. Grind peeled, lightly toasted nuts of any available type in a meat grinder.
8. Add the minced nuts a quarter of an hour after the oil and mix thoroughly.
9. After another ten minutes, add vanillin to the chocolate paste.
10. for bottling the finished product.
11. After the next ten minutes after boiling, pour the plum and cocoa jam into jars and roll up.

Jam with chocolate and cherries

This preparation is suitable for any homemade baked goods, yogurt or ice cream. The combination of chocolate and cherries is familiar to the older generation from the famous “Cherry in Chocolate” candies. In Soviet times, the delicacy was in great short supply, was obtained exclusively through great connections and was considered a good option for a bribe to the right official or the best thank you to a doctor from a recovered patient.

Preparing such “Cherry in Chocolate” is a troublesome task, but very rewarding. In addition, having managed to hide an extra jar of such delights from the family, every housewife will subsequently have the option of an unusual and original gift for someone’s birthday.

For many, summer begins the busy season - almost every family preserves fruits, berries, and vegetables for the winter. Exclusive jam recipes from the Stavropol housewife - in the AiF-SK collection.

Beauty without sacrifice

“I don’t make jam so that I don’t go hungry in winter, it’s my hobby,” says resident of Stavropol Liliya Grigorova.- I like the cooking process itself. In short, I love cooking more than eating. I cook it and imagine how I will treat my guests on dark winter evenings. And I really like to surprise. That’s why I’m not afraid of complex, labor-intensive recipes, despite the fact that sometimes I’m sorely short of time.”

Lilia advises: if you are making quince jam, be sure to add walnuts.

Ingredients:

• fresh quince - 1 kg;
• sugar - 1 kg;
• walnuts - 200 g.

Preparation: a Cut the quince into small slices or grate it. Add sugar and leave for an hour and a half. The released juice will turn the added sugar into syrup. If the quince is not very juicy, you need to add a little water (0.5 cup) to the basin. Then put on low heat, bring the syrup to a boil, boil for five minutes and turn off the heat, let it brew for three to eight hours in the hot syrup. The duration of the second cooking is 10 minutes. Boil the quince again and leave it in the hot syrup for 3-8 hours. Then put the jam back on the fire, and as soon as it boils, add the peeled walnuts and cook for 15 minutes. Place the hot jam in dry, sterilized, heated jars and close with clean lids. To sterilize, wrap the jars in a warm cloth until they cool.

“But simply twist blackcurrants and feijoas with sugar in a one-to-one ratio (1 kg of sugar X 1 kg of berries) and leave in a cool place. This is more of a medicine than a delicacy, so it is better not to cook it so that the healing berries do not lose their benefits, advises Lilia. - But I have a favorite recipe. It's plum with rum, ginger and chocolate."

Ingredients:

• plums - 1 kg;
• pectin - 10 g;
• sugar - 0.5 kg;
• rum - 2 tbsp. l.;
• ginger - 20 g;
• 1 bar of dark chocolate;
• water - 50 ml.

Preparation: We take out the seeds from the plums, add pectin and half a kilogram of sugar to them and simmer over low heat. As soon as everything boils, add two tablespoons of rum and a little fresh ginger to the jam. Melt the dark chocolate and pour into the jam. Simmer everything over low heat until thickened.

Lilia believes that such original jam deserves exclusive packaging.

“Therefore, decorate your blanks with beautiful fabric with original inscriptions, you can also add bows under the lids. Feel free to give this jar of jam to your loved ones and friends,” advises Lilia.

Cherry Paradise

Ingredients:

• yellow cherries - 2 kg;
• granulated sugar - 1.8-2 kg;
• water - 200 ml;
• lemon - 1/2 pcs. or citric acid - 3-4 g;
• vanilla or vanillin - on the tip of a knife or for every kilogram of cherries.

Preparation: Separate the cherries from the stems, rinse in cold water, when the berries are slightly dry, remove the seeds. This can be done with a special tool, a machine or an ordinary pin. Pour one glass of water into an enamel basin and add all the sugar. Place the bowl over low heat and bring to a boil. Pour cherries into boiling syrup and simmer for five minutes. Then remove the basin from the heat and leave for eight hours. The second time, the cherries need to be boiled again for five minutes and cooled. The third cooking takes longer. As soon as the syrup boils, you need to add vanillin and peeled lemon, cut into small pieces. Boil for 15 minutes until the syrup thickens.

Apricots with a surprise

Ingredients:

• apricots - 2 kg;
• sugar - 1.5 - 2 kg.

Preparation: Apricots should be ripe, but at the same time elastic. Wash and dry the fruits. Then use a pencil to squeeze out the seeds from them. Be careful, it is important that the fruit retains its shape. Then we prepare the bones. The easiest way is to break them with a bench vice; this will preserve the shape of the core. Then the nucleoli need to be cleared of the film and reintroduced into the apricots. Let's start cooking: prepare syrup from sugar and a small amount of water. Pierce each apricot in several places with a toothpick and place in boiling syrup. Cook for five minutes at a low simmer. There is no need to stir the jam, but you need to remove the foam very carefully. After this, let it cool and stand for about seven hours. Like any other jam, repeat the cooking and cooling process several times until it becomes thick and the fruit is translucent.

Good things come in small packages

However, jam contains a lot of sugar, so nutritionists advise consuming this delicacy in moderation.

“Fruits and vegetables don’t grow here all year round, so even in the south of Russia people don’t eat enough vitamins,” says endocrinologist-diabetologist Elena Krasilnikova.- So they prepare them for the winter. It is best to eat fruits and vegetables when they are in season. But the measure must also be observed. The benefit of a person eating a kilogram of apples or peaches at the same time will be very doubtful. You can eat 1 apple and 1 pear per day, for example, or 1 peach and 170 grams of cherries or strawberries. And this needs to be done every day. To preserve all the vitamins in the berries, it is better to freeze them for the winter. Jams and compotes are a concentrated solution of sugar. During the cooking process, all vitamins are destroyed. Therefore, in fact, jam has no nutritional value.

Helpful advice

It's the same story with vegetables - it's better to freeze them too. Because high temperatures cause 60% loss of vitamins. Salt and vegetable oil are added to the same canned food, but fatty and salty foods are not beneficial to health. But housewives, of course, want to make vegetable and fruit preparations in the winter according to their favorite recipes. After all, it’s also delicious! Therefore, you need to approach the consumption of such “winter” delicacies wisely. And you need to eat them in limited quantities. 2 teaspoons of jam a day with unsweetened tea will not bring trouble, but no more. Of course, this does not apply to people with diabetes - jam is completely contraindicated for them.”