Povidlo apricot

At the height of summer, when most people bask in the rays of gentle sunshine somewhere on the beaches, caring hostesses tirelessly have to work on harvesting food supplies for the winter. Strawberry or cherry compote, apple or pear jam, jams, have seen - all these sweet treats are very helpful to culinary workers during the cold season, when fresh fruits are on sale, but in quality they can hardly compare with summer fruits.

Harvesting fruits and berries for the winter is an excellent option to treat your family, although small, but still an important portion of vitamins and minerals. This is especially true in early spring, when there is an acute shortage of these substances, which, as a rule, is expressed in the occurrence of vitamin deficiency. Apricot in this case is the most tidbit in the fight against winter blues and bad mood.

This sweet dish is characterized by a bright sunny color, extraordinary taste and subtle aroma. Apricot is prepared not only from mature juicy fruits of the highest quality - slightly overripe, dented and even damaged fruits are excellent for these purposes.

Traditionally, about 800 grams of granulated sugar are taken per kilogram of fruit to make apricot apricot, but the amount of the latter may vary depending on the preferences of the cook. Often, a little citric acid or lemon juice is added to give a small sourness during the preparation of apricot sugar, which, in addition to an acidic taste, contribute to lengthening the shelf life of the sweet treat. This is due to the ability of edible acid to act as a natural preservative.

In addition, to get a lighter shade of ready-made apricot, many experienced hostesses recommend boiling this dish for not too long and, moreover, in small portions. The fact is that the longer it evaporates, the darker it becomes ultimately.

By the way, after the juicy tender fruits are freed from the bones, do not rush to throw away the latter - they can be used in two ways. Firstly, apricot bones can simply be slightly dried, and then broken and enjoyed a delicious core (without a thin skin), which, as you know, is unusually useful for the human body due to the content of vitamin V1

7. It is he who protects us from cancer cells.

Secondly, the bones cleaned in advance with a hammer from the shell serve as an excellent aromatic additive, which has a rich smell, so 15 minutes before the readiness of the apricot can be added to the dishes with mashed potatoes. Thus, the finished product will be much more fragrant and significantly tastier.