Peach jam
1 kg small peaches
1.3 kg of sugar,
0.5 tsp citric acid,
a pinch of vanilla sugar.
Peel and peel the peaches. Blanch in boiling water for 5 minutes. Boil sugar syrup and 1 tbsp. water, dip peaches in syrup, bring to a boil, remove from heat and leave for 6 hours. Then put it back on the stove and cook for 30 minutes over medium heat from the moment of boiling. A minute before readiness, add citric acid and vanilla sugar, place in sterilized jars and roll up. Turn over, wrap and leave to cool.
Peach is a capricious fruit. But in this jam, it behaves just like citric acid and vanillin preserve and emphasize its natural delicate taste and aroma.

Apricot jam with ginger
2 kg apricots,
1.5 kg of sugar,
finger-length ginger root.
Wash the apricots, dry them, cut them in half and sprinkle with sugar. Leave for 12 hours. Put on fire, bring to a steady boil, remove from heat and let cool completely. Return to the stove and cook for 30 minutes from the moment of boiling. Remove and cool again. grate ginger
on a fine grater, remove hard fibers. Add ginger to apricots, stir and cook for 20 minutes from the moment of boiling. Sterilize jars and lids. Pour hot jam into them and roll up. Turn over, wrap and let cool.

Apricot jam with oranges
3 kg apricots,
3 kg sugar
1 kg of oranges.
Wash the fruits with a brush, cut the oranges into slices to remove the pits, remove the pits from the apricots as well. Pass the fruit through a meat grinder (oranges - right with the zest), mix with sugar. Put on fire, boil for 30 minutes from the moment
boil, remove from heat and leave for 3-4 hours. Put on fire again, boil for 10 minutes. Sterilize jars and lids, pour jam and roll up. Turn over, wrap and let cool completely.

Apricot jam with kernels
For 1 kg of ripe dense apricots
1 kg of sugar
juice of 1 lemon.
Wash and dry the apricots, prick with a fork and push out the pit using a special tool or a pointed wooden stick (like a pencil). Break all the bones, remove the kernels and put one into each apricot. Pour apricots with half the sugar, leave for 6-8 hours. Then drain the juice that has stood out, add the rest of the sugar to it, boil for about 5 minutes so that the sugar is completely dissolved, and pour the apricots with boiling syrup. Leave until the syrup has cooled completely, drain again, boil and repeat the procedure - and so on 5 times. For the last time, add lemon juice to the syrup, boil until a drop of syrup, if dropped on a saucer, stops spreading. Sterilize jars and lids, ladle jam, roll up, turn over, wrap and let cool completely.

Arabic apricot jam
3 kg apricots,
1.5 kg of sugar,
1 orange
1 lemon
1 st. freshly squeezed apple juice
2 tbsp. l. cumin.
Wash the apricots thoroughly, divide into halves, sprinkle with sugar, set aside. Remove the zest from the lemon and orange, finely chop. Squeeze out the juice from the pulp. Combine all ingredients, put on fire and boil for 15 minutes. Remove from stove, let stand
5-6 hours. Put it on fire again - and so three times. Sterilize jars and lids, pour jam and roll up. Turn over, wrap, let cool.

Peach compote with dogwood
For a 2-liter jar - 1.5 kg of small peaches,
1 st. dogwood;
for the syrup: for 1 liter of water
1 st. Sahara.
Wash the jars thoroughly, sterilize the lids. Wash peaches and dogwood, dry. Pack peaches into jars as tightly as possible, filling voids with dogwood. Boil water and pour over the peaches, cover with a lid and leave to cool. Then drain the water, boil again and repeat
filling. For the third time, measure the amount of water, add sugar, boil for 3-4 minutes, pour over the peaches and immediately roll up. Turn over, wrap and let cool.

Apricot compote
1 kg apricots,
150 g powdered sugar,
water.
Wash the apricots thoroughly and remove the pits. Wash the jars thoroughly, put apricots in them, sprinkle with powdered sugar and pour boiled cold water. Cover with lids and sterilize - 8 minutes liter 12 - 1.5 liter, 15 - 2 liter or 20 - 3 liter. Roll up, turn over, wrap, leave to cool.

Jam from apricots
2 kg apricots, pitted
300 g sugar.
For apricot jam, very soft, overripe fruits are suitable. Wash them thoroughly, removing damaged areas and bones. The mass of apricots after this should be 2 kg. Boil the apricots until soft, stirring all the time (about 20 minutes), rub through a sieve or beat in a blender. Add sugar to the apricot puree, stir well and cook over low heat for 15 minutes, stirring all the time. Sterilize jars and lids. Pack jam and immediately roll up. Turn the jars upside down, wrap and leave to cool.

Apricot jam
1 kg apricots, pitted
1 kg of sugar
1 st. water.
Apricots (fruits with a stone will be about 1.3 kg), wash thoroughly, remove the stone.
Make syrup from water with sugar. Pour apricots with hot syrup, put on fire and cook for 10 minutes from the moment of boiling. Remove from heat, leave for 8 hours. Repeat the boiling and standing procedure three times. For the third time, sterilize the jars and lids, pack the jam and roll it up. Cool wrapped upside down.

Apricot jam with liqueur
1 kg apricots,
0.5 st. water,
1 kg of sugar
1 st. l. lemon juice
I st. l. liqueur Amaretto.
Wash the apricots, dry them, divide them into halves. Chop a few, take out the seeds and add to the apricots. Cover the apricots with water and cook until they are completely soft. Add the sugar and cook, skimming off any foam, until the jam thickens (do a drop test). Sterilize jars and lids. Add liqueur and lemon juice, stir, bring to a boil and remove from heat. Pour the finished jam into jars and seal. Turn over, wrap and let cool.

Apricot jam with honey
1 kg apricots,
3 art. Sahara,
200 ml of water
200 g honey
1 large lemon
Wash apricots, cut in half. Remove the zest from the lemon and squeeze out the juice. Combine apricots, sugar, water, honey, juice and lemon zest in a saucepan or bowl, cover with a lid or sheet of paper and leave to soak for an hour. Put on fire and bring to a boil, boil
5 minutes, remove from heat and let cool overnight. The next day, discard the apricots in a colander, set aside the fruits, and put the syrup on low heat and reduce by a third. Carefully add apricots, mix gently, boil
5 minutes. Sterilize jars and lids, pack boiling jam in them, roll up, turn upside down and wrap.

Peach jam
1 kg of peaches,
2 tbsp. Sahara,
1 lemon
1 vanilla pod (or 1 sachet of vanilla sugar)
a pinch of salt.
Wash the peaches, remove the pits and cut into small pieces. Remove the zest from the lemon, finely chop, squeeze the juice from the pulp. Place the squeezed part of the lemon, white peels and seeds in a gauze bag (they are a source of natural gelling agent).
Bring the peaches, sugar, lemon juice, vanilla, salt, lemon zest and lemon pulp to a boil over high heat in a wide-bottomed pot. Then lower the heat and simmer the peaches, stirring occasionally, until the jam thickens (depends on the juiciness of the peach; this takes 15 minutes on average - but do a drop test just in case). Sterilize the jars and lids, remove the gauze bag from the finished jam, wring it out, let the jam boil again - and package. Roll up, turn over, wrap and leave to cool completely.

Peach jam with coffee
1 kg pitted peaches
1 kg of sugar
8 art. l. lemon juice
6 coffee beans,
1 sachet of vanilla sugar or
1 vanilla pod.
Peaches (with pits, their weight will be about 1.1-1.2 kg), wash thoroughly with a brush (to remove the fluff), remove the pits. Puree half of the peaches with a blender, finely chop the rest. Combine, add lemon juice, regular and vanilla sugar, stir. Grind the coffee to make large pieces, and pour the crumbs into a tight gauze bag. Put it to the peaches and leave for 3 hours. Sterilize jars and lids. Put the jam on the fire and cook for 5 minutes from the moment of boiling. Remove from heat, remove gauze from coffee. Pack the jam into jars. Roll up, turn over, wrap and leave to cool.
Tips:
*** Apricots are perhaps the most burning fruit. Therefore, stir your apricot jams and preserves often and cook in a non-stick pan if possible.
*** Apricots and peaches are self-sufficient fruits, it is better to cook them separately from other fruits and berries. And you can diversify the taste with the help of spices and alcohol.
*** For flavoring, almond, orange, tangerine or lemon liquor, citrus juice and zest, almonds, vanilla, cardamom, ginger can be added to apricot blanks. Peaches are "friendly" with the same additives - plus cherry liqueur, star anise, cinnamon.
*** Apricots are perfectly boiled, so you can cook marshmallows from them. Boil the apricot jam to a very thick state, put it on a baking sheet lined with parchment, and dry in the oven at a temperature of about 80 ° C for several hours until the plate of frozen puree becomes
dry and flexible.
*** Apricot puree is the basis not only for delicious marmalade, but also for sweet and sour sauce for fish. Add quite a bit of sugar and more spices to it.
("Teletedelya" No. 85 Preserving jam)

Fast, tasty and healthy. You can bake such a cake in the oven or in a slow cooker.

Ingredients:

• Apricots - 400 g
• Eggs - 2 pcs
• Kefir - 400 ml
• Sugar -200 g
• Flour - 300 g
• Vanilla sugar - 1 sachet
• Vegetable oil - 4 tbsp. l.
• Soda - 1 tsp
• A pinch of salt

How to cook:

1. Prepare dough. To do this, grind eggs with sugar, add soda, salt and vanilla sugar. Pour in kefir and mix well. Gradually add flour and stir.
2. Lubricate the form with vegetable oil. Pour in the batter and smooth it out.
3. Cut apricots into small pieces and put on the dough.
4. Bake for 40 minutes in an oven preheated to 180 degrees.

An exquisite dessert for small and large sweet tooth. Store in the refrigerator if marmalade is not eaten completely in the first hour after preparation :).

Ingredients:

• Apricots - 1 kg
• Sugar - 500 g
• Water - 1 l
• Gelatin - 25 g

How to cook:

1. Remove pits from apricots, pour water (0.5 l) and boil over medium heat until soft.
2. Rub the apricot mass through a sieve, add sugar and cook over low heat until reduced by a third. Refrigerate the puree.
3. Dissolve gelatin in 0.5 l of water. Add to apricot puree. Bring to a boil and pour into a mold. Cool to room temperature, then refrigerate until set.
4. Cut into cubes and sprinkle with sugar.

Ingredients:

• Apricots - 1 kg
• Sugar - 800 g

How to cook:

1. Remove pits from apricots, completely cover with water and cook for 30 minutes over medium heat. Then drain the water, and grind the pulp of apricots with a blender.
2. Add sugar to the apricot puree and simmer for 50 minutes. Be sure to stir.
3. Line a baking sheet with parchment paper and pour the hot apricot puree onto it. You should get a ball no more than 1 cm thick.
4. Dry the pastille in the oven at a temperature of 60 degrees for about 3 hours.
5. Cool to room temperature, turn over and carefully peel off paper.
6. Cut into strips or diamonds. Keep refrigerated.

Such muffins can be poured with chocolate or sprinkled with powdered sugar. Trust it to the kids. Another option is to add a handful of chopped nuts to the dough.

Ingredients:

• Apricots - 400 g
• Eggs - 2 pcs
• Flour - 250 g
• Sugar - 200 g
• Baking powder - 0.5 sachet
• Vegetable oil - 100 ml

How to cook:

1. Grind eggs with sugar, add vegetable oil and vanilla sugar. Remove pits from apricots, chop the pulp with a blender. Pour the apricot puree into the dough, mix. Gradually add flour and baking powder.
2. Divide the dough into molds, filling them two-thirds full.
3. Bake at 200 degrees for 20 minutes.

Clafoutis is a traditional French dessert. In fact, this is a fruit or berry pie with a pancake-like dough. Very tasty with custard or ice cream.

Ingredients:

• Apricots - 400 g
• Eggs - 3 pcs
• Flour - 100 g
• Sugar - 100 g
• Milk - 100 ml
• Vanilla sugar - 1 sachet
• Butter - 50 g
• A pinch of salt

How to cook:

1. Peel the apricots and cut into small pieces. Grease a baking dish with butter. Sprinkle the bottom and sides lightly with sugar. Arrange the apricots in the prepared dish.
2. Beat eggs with sugar, salt and vanilla sugar. Pour in milk. Gradually add flour. Melt the butter and add to the dough.
3. Pour the dough over the apricots and bake for 45 minutes at a temperature of 180 degrees. Cool in the form to room temperature, only then take it out.

Peach desserts for kids

Canned peaches are easily replaced with fresh ones. And you can also use not halves of the fruit, but small pieces.

Ingredients:

• Canned peaches - 500 g
• Eggs - 3 pcs
• Sugar - 100 g
• Flour - 100 g
• Curd - 400 g
• Sour cream - 200 g
• Butter - 100 g
• Baking powder - 0.5 sachet
• Vanilla sugar - 1 sachet
• Juice of half a lemon
• Starch - 2 tbsp. l.
• Cinnamon - 0.5 tsp

How to cook:

1. Cream butter with sugar. Add one egg and mix well. Gradually add flour and baking powder. Knead the dough. Put it in a baking dish so that the sides for the filling are formed. Send to refrigerator.
2. Mix cottage cheese, two eggs, sour cream, sugar, vanilla sugar, cinnamon, starch and juice of half a lemon. Beat with a mixer (or blender).
3. Pour the filling into the chilled base, and put the halves of the peaches on top.
4. Bake at 180 degrees for one hour. Serve chilled.

Kobler is a dessert that resembles a pie. Only the filling is at the bottom, and the dough is at the top. Served with a scoop of ice cream.

Ingredients:

• Peaches - 900 g
• Eggs - 1 pc.
• Sugar - 100 g
• Flour - 100 g
• Starch - 1 tbsp. l
• Butter - 50 g
• Vanilla sugar - 0.5 sachet
• Baking powder - 0.25 sachet
• A pinch of salt

How to cook:

1. Peel the peaches and cut into small pieces. Add 25 g of sugar, starch and mix. Leave for 5 minutes until sugar dissolves.
2. Cream the butter with the remaining sugar. Add egg, vanilla sugar, salt and mix well. Gradually add flour and baking powder. Mix.
3. Place the peaches in a baking dish. Put the dough on top of the fruit with a spoon.
4. Bake for about an hour at a temperature of 200 degrees. Serve warm in a baking dish.

Delicate and airy peach dessert. It will appeal to small and large sweet tooth.

Ingredients:

• Peaches - 5 pcs
• Cream - 400 ml
• Sugar - 100 g
• Lemon juice - 2 tbsp. l.
• Gelatin - 25 g

How to cook:

1. Peel the peaches and remove the pits. Cut 4 peaches into small pieces. Blend in a blender with sugar. Rub the resulting mass through a sieve. Add lemon juice and stir.
2. Set aside a third of the puree in a saucepan and pour in the gelatin. Heat over low heat, do not bring to a boil. Stir. The gelatin needs to dissolve. Combine the resulting mass with the remaining puree. Cool to room temperature and then refrigerate. Take out when small lumps start to form in the puree and mix.
3. Whip the cream to firm peaks. Gently fold into peach puree and beat again.
4. Put a few pieces of the remaining peach on the bottom of the molds or glasses, put the mousse. Serve chilled.

Desserts without baking are especially suitable for cooking with children. Cheesecake with peaches is one of those recipes.

Ingredients:

• Peaches - 5 pcs
• Peach jelly - 1 pack
• Cream - 200 ml
• Sugar - 100 g
• Curd - 400 g
• Shortbread crumbs - 2 cups
• Butter - 50 g

How to cook:

1. Grind crumbs of shortbread cookies with softened butter. Add 25 g of sugar and stir. Put on the bottom of the form and put in the refrigerator.
2. Whip the cream with the remaining sugar. Mix cottage cheese with sugar. Jelly dissolve in hot water(take 2 times less water than in the instructions). Add to curd mixture and mix. Finely chop 2 peaches and add to the curd mass. Carefully fold in the whipped cream.
3. Pour the filling into the base of the pie and refrigerate for several hours.
4. Garnish with fresh peach slices before serving.

Frozen puff pastry is a great helper for mom. It can be used to make many quick and delicious recipes, including puffs with peaches.

Ingredients:

• Peaches - 5 pcs
• Eggs - 1 pc.
• Puff pastry - 500 g
• Powdered sugar - 50 g
• Vegetable oil

How to cook:

1. Peel the peaches and cut into slices.
2. Separate the protein from the yolk. Beat the yolk just like that, and the protein - with sugar.
3. Cut the dough into squares about 10 x 10 cm.
4. Dip the peach slices into the beaten egg white and place in the middle of the squares (4 slices each). Pinch the edges of the squares crosswise. Lubricate the pies with beaten egg yolk.
5. Grease a baking sheet with vegetable oil and lay out the puffs.
6. Bake for 20 minutes at 180 degrees.

Choose your favorite desserts from apricots and peaches for children, cook and send us photos of delicious treats! Enjoy your meal!

Apricot and peach jam: a recipe for the winter © shutterstock

Today we are preparing apricot jam according to the recipe from tochka.net. But let's move away from the usual monotonous dessert and try to make an original assortment in a jar by making apricot and peach jam for the winter.

Have you had time to enjoy ripe apricots and sweet peaches? And is there even a little left? Great, then, so that the fruits do not run out, we suggest you make jam from apricots and peaches.

This combination of fragrant apricots and tender peaches can please you even in winter when you open a jar of amber apricot and peach jam.

Apricot and Peach Jam - Ingredients:

• 1 kg apricots,
• 1 kg of peaches (or nectarines),
• 1.5 kg of sugar.

Apricot and peach jam - recipe:

1. For jam, you can use ripe and even dried berries. Since both apricots and peaches are hairy fruits, they must first be thoroughly washed with a brush. Alternatively, you can remove the skin by dipping it briefly in boiling water.
2. For jam, cut the apricots into slices and take out the seeds, which you do not rush to throw away. Peaches also cut into slices and remove the pits. If the bones do not separate well, then the fruits can be cut into smaller pieces.
3. Put the sliced ​​fruits in an enamel pan, sprinkle with sugar and leave for 1 hour so that the fruits release juice.
4. Then put the pan on low heat, stirring, bring to a boil and remove from heat. Cover with a lid and leave to cool completely (you can until the next day).
5. Repeat the procedure two or three times. Bring the jam to a boil, remove from heat and leave to cool. The more you repeat this process, the richer the apricot and peach jam will be.
6. Remove the kernels from several apricot pits and add them to the jam at the last stage of boiling. Bones will add a pleasant fragrant flavor to apricot and peach jam. You should not get too carried away with the bones, because. they contain hydrocyanic acid, dangerous to health, but in small doses it can be consumed.
7. Put the hot jam from apricots and peaches into prepared sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave to cool completely.

Enjoy your meal!

READ ALSO:

Watch the video recipe on how to cook apricots in jelly:

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Peach and apricot jam

Amazing peach and apricot jam recipes

Peaches and apricots
- self-sufficient fruits, it is better to cook them separately from other fruits and berries.

And you can diversify the taste with the help of spices and alcohol.
Apricots are perhaps the most burning fruit.

Therefore, stir your apricot jams and preserves often and cook in a non-stick pan if possible.

For flavoring, almond, orange, tangerine or lemon liquor, citrus juice and zest, almonds, vanilla, cardamom, ginger can be added to apricot blanks. Peaches are "friendly" with the same additives - plus cherry liqueur, star anise, cinnamon.

Peach is a capricious fruit.

But in jam, it behaves simply approximately: citric acid and vanillin preserve and emphasize its natural delicate taste and aroma.

Peach jam

1 kg of small peaches, 1.3 kg of sugar, 0.5 tsp. citric acid, a pinch of vanilla sugar.

Peel and peel the peaches. Blanch in boiling water for 5 minutes. Boil sugar syrup and 1 tbsp. water, dip peaches in syrup, bring to a boil, remove from heat and leave for 6 hours. Then put it back on the stove and cook for 30 minutes over medium heat from the moment of boiling. A minute before readiness, add citric acid and vanilla sugar, place in sterilized jars and roll up. Turn over, wrap and leave to cool.

Apricot jam with ginger

2 kg apricots,

1.5 kg of sugar, finger-length ginger root.

Wash the apricots, dry them, cut them in half and sprinkle with sugar. Leave for 12 hours. Put on fire, bring to a steady boil, remove from heat and let cool completely. Return to the stove and cook for 30 minutes from the moment of boiling. Remove and cool again. grate ginger
on a fine grater, remove hard fibers. Add ginger to apricots, stir and cook for 20 minutes from the moment of boiling. Sterilize jars and lids. Pour hot jam into them and roll up. Turn over, wrap and let cool.

Apricot jam with oranges

3 kg apricots,

3 kg of sugar, 1 kg of oranges.

Wash the fruits with a brush, cut the oranges into slices to remove the pits, remove the pits from the apricots as well. Pass the fruit through a meat grinder (oranges - right with the zest), mix with sugar. Put on fire, boil for 30 minutes from the moment
boil, remove from heat and leave for 3-4 hours. Put on fire again, boil for 10 minutes. Sterilize jars and lids, pour jam and roll up. Turn over, wrap and let cool completely.

Apricot jam with kernels

For 1 kg of ripe dense apricots

I kg of sugar, juice of 1 lemon.

Wash and dry the apricots, prick with a fork and push out the pit using a special tool or a pointed wooden stick (like a pencil).

Break all the bones, remove the kernels and put one into each apricot. Pour apricots with half the sugar, leave for 6-8 hours. Then drain the juice that has stood out, add the rest of the sugar to it, boil for about 5 minutes so that the sugar is completely dissolved, and pour the apricots with boiling syrup. Leave until the syrup has cooled completely, drain again, boil and repeat the procedure - and so on 5 times. For the last time, add lemon juice to the syrup, boil until a drop of syrup, if dropped on a saucer, stops spreading. Sterilize jars and lids, ladle jam, roll up, turn over, wrap and let cool completely.

Arabic apricot jam
3 kg apricots,
1.5 kg of sugar,
1 orange, 1 lemon,

1 st. freshly squeezed apple juice

2 tbsp. l. cumin.

Wash the apricots thoroughly, divide into halves, sprinkle with sugar, set aside. Remove the zest from the lemon and orange, finely chop. Squeeze out the juice from the pulp. Combine all ingredients, put on fire and boil for 15 minutes. Remove from stove, let stand

5-6 hours. Put it on fire again - and so three times. Sterilize jars and lids, pour jam and roll up. Turn over, wrap, let cool.

Peach compote with dogwood

For a 2-liter jar - 1.5 kg of small peaches,

I st. dogwood;

for syrup: for 1 liter of water

I st. Sahara.

Wash the jars thoroughly, sterilize the lids. Wash peaches and dogwood, dry. Pack peaches into jars as tightly as possible, filling voids with dogwood. Boil water and pour over the peaches, cover with a lid and leave to cool. Then drain the water, boil again and repeat
filling. For the third time, measure the amount of water, add sugar, boil

3-4 minutes, pour over peaches and roll up immediately. Turn over, wrap and let cool.
Apricot compote

1 kg apricots,

150 g powdered sugar, water.

Wash the apricots thoroughly and remove the pits. Wash the jars thoroughly, put apricots in them, sprinkle with powdered sugar and pour boiled cold water over them. Cover with lids and sterilize - 8 minutes liter 12 - 1.5 liter, 15 - 2 liter or 20 - 3 liter. Roll up, turn over, wrap, leave to cool.

Jam from apricots

2 kg pitted apricots, 300 g sugar.

For apricot jam, very soft, overripe fruits are suitable. Wash them thoroughly, removing damaged areas and bones. The mass of apricots after this should be 2 kg. Boil the apricots until soft, stirring all the time.
(about 20 minutes), pass through a sieve or beat in a blender. Add sugar to the apricot puree, stir well and cook over low heat for 15 minutes, stirring all the time. Sterilize jars and lids. Pack jam and immediately roll up. Turn the jars upside down, wrap and leave to cool.

Apricot jam

I kg of pitted apricots, 1 kg of sugar, 1 tbsp. water.

Apricots (fruits with a stone will be about 1.3 kg), wash thoroughly, remove the stone.

Make syrup from water with sugar. Pour apricots with hot syrup, put on fire and cook for 10 minutes from the moment of boiling. Remove from heat, leave for 8 hours. Repeat the boiling and standing procedure three times. For the third time, sterilize the jars and lids, pack the jam and roll it up. Cool wrapped upside down.

Apricot jam with liqueur

I kg of apricots,

0.5 st. water, 1 kg of sugar, I tbsp. l. I st. l. liqueur Amaretto.

Wash the apricots, dry them, divide them into halves. Chop a few, take out the seeds and add to the apricots. Cover the apricots with water and cook until they are completely soft. Add the sugar and cook, skimming off any foam, until the jam thickens (do a drop test). Sterilize jars and lids. Add liqueur and lemon juice, stir, bring to a boil and remove from heat. Pour the finished jam into jars and seal. Turn over, wrap and let cool.

Apricot jam with honey

1 kg apricots,

3 art. sugar, 200 ml water, 200 g honey,

I large lemon.

Wash apricots, cut in half. Remove the zest from the lemon and squeeze out the juice. Connect
apricots, sugar, water, honey, juice and lemon zest in a saucepan or basin, cover with a lid or sheet of paper and leave to soak for an hour. Put on fire and bring to a boil, boil

5 minutes, remove from heat and let cool overnight. The next day, discard the apricots in a colander, set aside the fruits, and put the syrup on low heat and reduce by a third. Carefully add apricots, mix gently, boil

5 minutes. Sterilize jars and lids, pack boiling jam in them, roll up, turn upside down and wrap.

Peach jam

I kg of peaches, 2 tbsp. sugar, 1 lemon,

1 vanilla pod (or 1 sachet of vanilla sugar), a pinch of salt.

Wash the peaches, remove the pits and cut into small pieces.

Peel the zest from the lemon
finely chop, squeeze the juice out of the pulp.

Place the squeezed part of the lemon, white peels and seeds in a gauze bag ( they are the source natural gelling agent).Instead of lemon, you can add natural pectin or a special mixture for jams and jams Gelfix. You can read more about it here http://vsezdorovo.com/category/otzyvy-potrebitelej/produkty-pitaniya-i-napitki/pripravy-specii-sousy/

Bring the peaches, sugar, lemon juice, vanilla, salt, lemon zest and lemon pulp to a boil over high heat in a wide-bottomed pot. Then lower the heat and simmer the peaches, stirring occasionally, until the jam thickens (depends on the juiciness of the peach; this takes 15 minutes on average - but do a drop test just in case). Sterilize the jars and lids, remove the gauze bag from the finished jam, wring it out, let the jam boil again - and package. Roll up, turn over, wrap and leave to cool completely.
Peach jam with coffee
I kg pitted peaches
I kg of sugar, 8 tbsp. l. lemon juice, 8 coffee beans,

1 sachet of vanilla sugar or 1 vanilla pod.

Peaches (with pits, their weight will be about 1.1-1.2 kg), wash thoroughly with a brush (to remove the fluff), remove the pits. Puree half of the peaches with a blender, finely chop the rest. Combine, add lemon juice, regular and vanilla sugar, stir. Grind the coffee to make large pieces, and pour the crumbs into a tight gauze bag. Put it to the peaches and leave for 3 hours.

Sterilize jars and lids. Put the jam on the fire and cook for 5 minutes from the moment of boiling. Remove from heat, remove gauze from coffee. Pack the jam into jars.

Roll up, turn over, wrap and leave to cool.

Hi all! Bouquets with fruits have been in demand among my customers for about a year now, and on the Internet I increasingly see bouquets with fruits and vegetables from craftsmen. This suggests that the topic is gaining popularity! And besides, fruits are perfectly combined with paper flowers and sweets in our favorite sweet design.

My fruit story I made my first fruit bouquet when I was working as a designer. I needed 1.5 tr. collected by the team to make a bouquet as a gift to the leader. Yes, not just to do, but so that the bouquet looks at least 4 times more expensive! As many probably already know, I love such frames and challenging puzzles. That time I was saved by corrugated paper and my first flowers with sweets inside. It turned out a stylish large basket in a beautiful package. From that case, I drew several conclusions for myself, which I still use in fruit bouquets. First, by creating mixed bouquets with fruits, adding flowers and sweets there, the bouquet fills up much faster. And secondly, such a bouquet is more interesting, livelier and more diverse.

What fruits are there?

Of course, I consider this question only in relation to bouquets! In working on bouquets for myself, I singled out a small classification of fruits. This helps me to correctly combine them and choose the right mount in the bouquet.

So, I share fruits for bouquets.

• on hard (apples, pears) and soft (peaches, apricots);
• I also share fruits with thick skins (lemons, oranges) and thin skins (plums);
• fruits that can be pierced (the same apples) and not (for example, coconut, pineapple).

Depending on the peel and softness, I choose the method of attaching to the bouquet. Some fruits are pierced with a skewer, while others require a method of fastening without punctures.

How to choose the best fruits for a bouquet?

1. Our fruits should decorate the bouquet, so be sure to choose fruits without defects. No fading or cracks. I even sometimes specially take them with stickers, they seem to me a nice decor.
2. We take solid specimens, even a little unripe. So they will retain their appearance longer and ripen already in the bouquet.
3. Also, fruits should be the same size. For example, if we make a bouquet with apples, then all of them should be approximately like twin brothers.
4. The size itself is also important. It depends on the intended composition or bouquet. For example, for handmade bouquets, I always advise taking small fruits so that the bouquet is not too heavy.

Top 10 Popular Fruits

1. Apples are the undisputed leader for bouquets! They are strong, stay in the bouquet for a long time, you can find the color for your bouquet - green, yellow, red and inexpensive.
2. You can also use a pear in a bouquet.
3. Mandarin. I will even highlight separately from the rest of the citrus fruits. It has great size and flavor. Small tangerines fit perfectly into the bouquet. In combination with large flowers, the bouquet looks magnificent, delicate, and not bulky.
4. Orange, lemon, lime, grapefruit and other citrus fruits. They also have an aroma and a good strong skin. Bouquets from such fruits will last longer than those from unpeeled fruits.
5. Plum, apricot, kiwi are small fruits, each has a wonderful unique color. But I advise them to fasten without a puncture.
6. Pomegranate attracts me with its noble color, and it is also strong and has a long shelf life. He will certainly be the highlight of the bouquet.
7. Coconut is stored in a bouquet for a long time, and with its fibrous texture it will add an exotic touch to the composition.
8. Pineapple is another exotic fruit with the same benefits as coconut. The main thing is to choose a fruit of a small size.
9. Berries on a branch, for example, grapes, cherries. They will add small details to our bouquet and will last longer due to fastening without puncture.
10. And if you want something unusual, you can take figs, kumquats, passion fruit. Due to the thick peel, they will also be well stored.

Of course, this list is not limited to the whole variety of fruits. Remember about experiments, it is important to find your own approach to each fruit - then it will delight us in a bouquet.

• For example, too large, for example, melon, watermelon. No bouquet can hold such a weight.
• I also do not advise using berries not on a branch, for example, strawberries. Without a branch, the berries will have to be fastened with a puncture on a skewer. After a couple of hours, the berries will give juice, and all the paper will just get wet.
• I do not use bananas because they darken quickly and the bouquet loses its appearance.

Fruit storage

In bouquets of fruits, it is very important to monitor freshness. Therefore, do not buy fruits in advance. Store them in a dark, cool place until assembly. Be sure to keep different fruits separately from each other. Some fruits release large amounts of ethylene, which causes other fruits and vegetables to ripen quickly and spoil.

Before making a bouquet, I always wash the fruits and sometimes polish them with a soft cloth to give them a shine.

Important! Do not make bouquets in advance. The assembled bouquet is best given on the same day or the next. If you stored the fruit correctly, the recipient's bouquet will last about a week.

When creating a bouquet, follow the order of assembly. First, prepare all the flowers and paper decor, add fruits last.

How to combine fruits in a bouquet

And finally, the last and most interesting question which was given to me in the mail. How to combine fruits in a bouquet?

I advise all beginners to start with apples. They have a clear mount and it is easy to make a frame. You can make Khokhloma styling, as I did, or Gzhel. You can add small white flowers to get a delicate apple blossom.

Or make a vitamin bouquet using only citrus fruits. Orange, tangerine, lemon, lime.

Or you can try the single color concept. This is when you collect fruits and flowers of only one shade in a bouquet. I looked for examples for you - they look very interesting. For example, green - pears, apples, grapes or orange - orange kumquat, lemon, persimmon.

Internet example

You can choose an exotic theme with paradise flowers and fruits. In mine - coconut and kiwi.

Conclusions. Briefly

I want to note the advantages of corrugated paper bouquets with fruits, before just fruit bouquets. I like that our compositions are an order of magnitude cheaper and more durable than with live greens.

Bouquets, like mine, can be collected by anyone. It's not that hard, but on the course I give step by step algorithm, according to which you need to do and do, and at the end admire a beautiful bouquet.

And if you ask me for a universal recipe for a bouquet - that's my rule. Before you start making a fruit bouquet, come up with a bouquet plan, story, story, or recipe. Ask yourself if you can cut up the contents and eat together? Will it taste good? Such a bouquet can even be presented as a ready-made set for fruit fondue. This approach will simplify further actions. This will be your concept, your goal!