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Peach jam

Peach jam


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Method of preparation peach jam:

Choose less ripe, healthy apricots and wash with cold water. Immerse for 2 minutes in a bowl of cold water mixed with 1 tablespoon of baking soda (keep whole fruit while boiling). Remove the seeds, place the apricot halves in a large saucepan and simmer for 40-50 minutes, until the juice left by the fruit decreases.

Shake the pan from time to time so that the fruit does not stick. When the fruit is cooked, turn off the heat and leave to cool for 4 or 5 hours. After the fruits have cooled, they leave a little juice. Put the jam back to the boil over low heat and when it starts to boil, add the sugar. Boil the jam for an hour, stirring constantly so that it does not stick to the bottom of the pot. After the jam has hardened and the appearance is slightly translucent, add the apricot kernels, peel and lemon juice and simmer for another 5 minutes. Then the fire stops and peach jam put hot in jars that have been previously sterilized (washed very well with warm water and dried in the stove oven).

To prevent the jars from cracking, place a knife blade under them when placing peach jam hot. Turn the jars over with the lid down so that the fruit fits better. Cover the jars with a towel and leave to cool until the next day. Store in a cool place for the winter.



Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.

Homemade apricot jam or jam recipes

After the fruits have boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.

Peach jam


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Peach jam

  • 3 kg of pitted apricots
  • 2,400 grams of sugar
  • two sachets of lemon salt
  • a sachet of preservative

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.


Strawberry and apricot jam

Preparation: Wash the strawberries, let them drain, remove the stalks and cut them into pieces, then weigh them (500 g). The apricots are washed, drained, pitted, cut into small pieces and weighed (500 g).

Preparation: Put the fruit in the pan. The weighed amount of sugar is mixed with the envelope of Gelfix Extra 2: 1 and poured over the fruit. Bring everything to a boil, stirring constantly over high heat, and simmer for at least 3 minutes, then set the pan aside. If necessary, the formed foam is collected, and the hot mixture is immediately poured to the top edge in the prepared jars. Put the lid on and leave it upside down for 5 minutes, with the lid down.

Do not wash strawberries under running water. Soft fruits could be damaged by the strong jet and thus lose their juice and aroma.

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    Fresh cookies with vanilla and apricot jam Râureni

    Boil the eggs well. Cool them under running water, then peel them and separate the yolks from the egg whites.

    In a bowl, mix the flour with the salt and seeds from half of the vanilla bean.

    In another bowl, mix the butter with the sugar until you get a cream. Add the yolks passed through a sieve. Then flour and knead until you get a smooth dough.

    Refrigerate the dough for an hour, wrapped in plastic wrap previously greased with oil.

    Preheat the oven to 170 degrees C.

    On a surface powdered with flour, spread the dough to a thickness of 4-5 mm. Using a round shape, cut the dough sheet.

    Put baking paper in a tray and place the cookies, taking care to keep a distance between them.

    Bake the cookies for 18-20 minutes, until lightly browned.

    After they cool, serve them with your favorite Râureni jam.

    Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!


    Goggle jam

    Wash the gogonelles, cut them into cubes and put them in a pot with the sugar and water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and chop it finely. Put everything over the gogons and cook for another 20 minutes or until the syrup binds. Transfer to jars and seal.

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