Apricot and ginger jam, in addition to excellent taste, has a number of useful properties. This is due to the high content of vitamins and trace elements that make up these products. Ginger and apricots have anti-inflammatory, antioxidant, analgesic, and diaphoretic properties. Having prepared this wonderful delicacy in the summer, in the winter you can not only enjoy its taste, but also replenish the body with vitamins.
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Sort the apricots before making the jam. Then put them in a deep bowl, fill with cold water and rinse thoroughly. Use your hands to pull the apricots out of the water and lay them on a towel. Peel if desired. Remove the seeds, chop them, put the kernels in the apricots. To obtain a variety of tastes when cooking jam, instead of apricot kernels, you can use walnuts, blackcurrant berries, almonds.
Apricot Jam with Ginger
1 kg of prepared apricots put in a cooking bowl and pour 750 g of granulated sugar. Mix everything carefully and leave for 6-8 hours. After that, put the dishes with apricots on a slow fire and bring to a boil, stirring with a wooden spoon. Then remove the jam from the heat and completely cool it.
Bring the apricots back to a boil and simmer for 20 minutes. Remove all foam that appears during cooking on a separate plate. Peel 2 cm of ginger, grate and add to apricots. Continue cooking for 25-30 minutes.
Arrange the prepared jam hot in dry sterilized jars, roll up, turn upside down and wrap until it cools completely.
Apricot Jam with Ginger, Nutmeg and Cinnamon
Cut the washed apricots lengthwise into 4 parts, remove the seeds. Put them in a cookware. Add as much sugar and 0.5 cups of water for every kilogram of apricots.
Heat the apricots with sugar over low heat until the sugar is completely dissolved. Do not forget to stir the jam with a wooden spoon and remove the foam.
Peel 1 cm of ginger root for every kilogram of apricots, grate it finely and add to jam. Put a pinch of cinnamon and nutmeg there and continue cooking for 20 minutes.
Cool the jam, then bring it to a boil again and cook until cooked. If a drop of syrup on a saucer does not blur, then the jam is ready. Pour it into clean glass jars, roll it up and store in a cool, dry place.
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