What berries go together - Food combination - all fruits - post by user Jenny (Bnfx) in the Separate nutrition community. Health. Life. in the category Why not and how to

The shelves of bakeries and confectionery shops are full of desserts for every taste. Puff pastry, biscuit, shortbread, with fruits and berries, various creams and impregnations - you can’t try them all! And how to find the right one among this multitude? A cake that would fulfill all your wishes.

A win-win option is to make the cake yourself. If you’re tired of the classics, but don’t want to dig through a mountain of recipes, use the designer from “With Taste” . We have collected the most successful combinations in cakes for every taste: the best combinations of cake layers, cream and additives.

Apricot jam for the winter in slices without water - step-by-step photo recipe

Among the many recipes for winter preservation of apricots, jam from apricot slices takes pride of place. Yes, indeed, this amber, fragrant delicacy is very tasty.

How to cook apricot jam so that the slices remain intact and do not spread out in the hot syrup? There is a main nuance. To maintain the shape of the fruit, you need to take slightly unripe apricots, as they have fairly dense flesh.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

How to cook jam in syrup

Recipe:

• 1 kg fruits, pitted,
• water 2 glasses,
• sugar 1.4 kg.

What to do:

1. Apricots are sorted, washed with cold water, cut lengthwise into halves and pits are selected, large fruits are cut into 4 slices.
2. Cook the syrup: let the water boil, add sugar in several stages, stir constantly so that the sand does not burn and completely dissolves.
3. Apricots are poured with boiling syrup and left for 12 hours. The syrup is drained, boiled for 5 minutes, poured over the apricots again and left for 12 hours.
4. The jam is cooked in several stages for 5-10 minutes and cooled to room temperature. Stir occasionally with a wooden spatula or spoon and skim off the foam.
5. Readiness is determined by the following signs:

• the foam does not stand out, becomes thick, and is located in the center of the fruit mass;
• berries from the surface settle to the bottom of the dish;
• a drop of syrup does not spread across the plate and retains the shape of half a ball.

Hot jam is packaged in pre-sterilized jars, closed with screw caps or rolled with a mechanical machine. The jars are placed upside down, left until completely cooled, and stored in a cool place or at home.

Recipe for making ꞌꞌFive-minute ꞌꞌ

Recipe:

• chopped apricots 1 kg,
• sugar 1.4 kg.

How to cook:

1. Apricots cut into slices are placed, flesh side up, in a cooking bowl and sprinkled with granulated sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
2. The fruit mass with the released juice is placed on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly skim off the foam.
3. Let stand until it cools completely and start cooking again. The procedure is repeated 3 times.
4. After the third approach, the hot jam is poured into jars flush with the edges and sealed with metal lids.
5. Check for leaks, cool and store in a cool place.

• To ensure that the fruits retain their shape, they are boiled in several stages, for short periods with breaks for soaking in syrup.
• Fruits for jam are chosen that are ripe, have acquired sweetness, but are not overripe.
• To prevent the jam from becoming sugary during storage, you can add citric acid (3 g per 1 kg of main raw material) at the end of cooking; lemon juice can be used instead.
• Pasteurization of the finished product will help extend the shelf life and reduce the sugar content in jam. Jars of jam are pasteurized in a water bath for 30 minutes at 70-80°C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
• Apricot jam has a mild taste. Lemon zest will add flavor and a slight piquancy. The zest is carefully grated on a fine-mesh grater, without touching the white part of the lemon peel to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.

Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. Apricot reminds me of a little sun that I want to leave in the house for a long time. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of this amber jam will surely bring you closer to warm summer days. And preparing apricot jam is as easy as shelling pears, and the pleasure is unspeakable. I really like pitted apricot jam, so we’ll dedicate this article to it today. But if you want to make apricot jam with pits, I recommend looking at the recipes of my wonderful colleague Vladimir.

To ensure that the jam turns out tasty and can be stored for a long time, let me remind you of simple rules:

• for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil over (unless, of course, you are preparing apricot jam);
• if you are preparing jam from whole seedless fruits, it is convenient to remove the seed using a wooden chopstick or pencil - on the side opposite the stalk, pierce the apricot with a stick and push the seed into the hole;
• it is very convenient to cook apricot jam in slices by simply cutting the apricot in half and removing the pit;
• sterilize your jam jars thoroughly if you don’t want all your work to go down the drain;
• cook the jam over low heat;
• apricots will remain intact if the jam is cooked in several stages;
• The jam will not be sugared if you add a little citric acid or lemon juice at the very end.

Pitted apricot jam - recipes for the winter:

Jam - five minutes from pitted apricots

Five-minute jam is the healthiest, since almost all the beneficial substances are preserved due to the short heat treatment.

So, let's cook it together, and it's very simple to prepare. Just don’t forget that the jam takes five minutes, and especially with a small amount of sugar, be sure to put it in sterilized jars and store it in a cool place. I give the proportions for 1 kg of apricots (pitted).

Ingredients:

• apricots – 1 kg
• sugar - 1/2 kg

1. Wash the apricots and let them dry a little. Cut each fruit in half or even into 4 parts and place in a pan or basin.

2. Sprinkle sugar on top and leave for 4-5 hours. Apricots with sugar will give juice.

3. Place the dishes on low heat and heat. The sugar should slowly dissolve, and we carefully stir the apricots from bottom to top with a wooden spoon. Bring to a boil and cook for 5-7 minutes.

4. Place in sterilized jars and secure with sterilized lids. We turn the jars over and wrap them with something warm on top.

What are the benefits of fruits?

Doctors definitely recommend including at least 5 servings of a variety of vegetables and fruits in your diet every day. And this is not at all accidental, since these products have a positive effect on the health of the body. Eg:

1. The beneficial substances present in bananas, apricots, grapefruits and peaches help strengthen the cardiovascular system.
2. For problems with the gastrointestinal tract, doctors recommend eating melons, pears and pineapples.
3. All citrus fruits are very useful for strengthening the immune system, so they are especially recommended to be consumed in winter to provide protection against colds.

Thick seedless apricot jam - a recipe for the winter

I personally like thick jam better, it even seems that the aroma of such jam is more intense. In principle, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe the proportion of sugar is approximately 1:1. We do not cut the apricots in half; they will be whole, just without the pit.

To ensure apricots retain their shape, choose firm, elastic fruits

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• water - 180 ml

1. We wash the apricots and dry them a little. Remove the bone using a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry up the pit and push it through the stalk.

2. Cook sugar syrup. To do this, pour water into the pan, add sugar to the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to remove the foam.

3. Leave the jam to cool for 12 hours.

4. Bring the jam to a boil again and cool again for 12 hours. We repeat this 1-2 more times.

The longer the jam cooks, the thicker it becomes.

5. Place the jam in sterilized jars. Look, it looks like sunshine in a jar.

Apricot jam in slices - recipe with photo

A very similar jam with syrup and cooking in several stages, only we cut the apricots in half. This recipe requires minimal cooking, so the nutrients should be preserved.

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• water – 250 ml
• citric acid - a pinch or 1 tbsp. l. lemon juice

For this jam, try to choose firm, unripe apricots so that they do not fall apart during cooking.

1. Using a knife or hands, divide each apricot in half and remove the pit.

2. Prepare the syrup. To do this, pour sugar into a saucepan and fill with cold water. Place the pan on the fire and bring to a boil. Don't forget to stir the sugar constantly, otherwise it will burn to the bottom of the pan. Pour boiling syrup over the apricots, cover with a lid or cling film and leave for a day.

3. After a day, pour the syrup into a separate pan, during which time it becomes a beautiful amber color. Place on the fire and bring the syrup to a boil and simmer for 2-3 minutes. Pour hot syrup over the apricots again and leave for another day.

4. We repeat this procedure again (day 3), pour hot syrup again and leave again for a day.

5. On the 4th day, we no longer drain the syrup, but boil all the jam for about 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.

6. Place the hot jam into clean, sterilized jars and close with sterilized lids.

Recipe for apricot jam with walnuts

Now it has become popular to make jam with walnuts - it’s healthy, tasty, and beautiful. In previous recipes we cooked, but there we had to stuff each berry with walnuts. It’s easier with apricots - just add walnuts during the cooking process.

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• walnuts - 150 gr.
• water - 1.5 cups

1. We will cook the apricots in slices, so we divide each apricot into two halves. It’s more convenient for me to do this with a knife, although I’ve seen how deftly some housewives separate each fruit with their hands. Remove the bone.

2. Pour sugar into a basin or pan, add water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.

3. Pour apricots and walnuts into the syrup and cook for 5 minutes. Leave the jam overnight so that all ingredients are well saturated with syrup.

The jam will be more delicious if the walnuts are pre-roasted.

4. Put the jam on low heat again, and after boiling, cook for 15-20 minutes.

5. Place the finished jam into sterilized jars.

Baking combinations

If you decide to create the ideal combination of berries and fruits in a cake, then attention should be paid to the following variations:

1. Strawberries, which are most often added to vanilla sponge cakes, can be added to peaches, oranges, bananas, cherries and kiwis. These combinations will only increase the level of taste of the berry itself, giving it new facets.
2. Raspberries are a truly versatile berry that goes well with other fruits. It can be added to cakes with oranges, plums, apricots and cherries. It is best to prepare dark sponge cakes for this cake, since raspberries refresh the taste of dark chocolate very advantageously.
3. Cherries in cakes also go well with pineapples, plums, citrus fruits, raspberries and strawberries. Such baked goods, especially if you add spices like cinnamon, will have new, unusual, but very pleasant flavors.

Apricot, gooseberry and banana jam

When we add sour gooseberries to sweet apricots and bananas, we get a wonderful vitamin jam. I hope you like this option, try it.

Ingredients:

• apricots – 1 kg
• gooseberries – 5 kg
• bananas - 2 pcs.
• sugar - 2.5 kg

1. First we prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries using a blender until smooth. You can, if you want, leave part of the gooseberries whole, it will be even more beautiful.
2. We also wash the apricots and cut them in half. And cut the apricot halves into cubes. We don't need the seeds, we remove them.
3. Peel the bananas and mash the banana pulp with a fork, or you can use a mixer.
4. Place all the ingredients in a cooking pan, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
5. Cool the jam to room temperature and put it in the refrigerator overnight. And in the morning you need to boil it again for 15-20 minutes.
6. Place the hot jam into sterilized jars. This jam is stored in a cool place.

How to prepare fruits and berries

Before preparing the compote, wash the necessary ingredients well.

1. Apricots
   need to be peeled, cut in half and pitted. If the apricots are very large, the halves can be cut into 2-3 more parts. You can make compote with whole apricots without removing the seeds. However, it is recommended to store such a beautiful drink no longer than a year, or better yet, even less. Apricot kernels contain Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup toxic hydrocyanic acid, which over time begins to concentrate in the compote itself. This may cause mild poisoning.
2. the cherries
   with pits. Thanks to this, the compote will be more flavorful. True, it won’t be possible to store it for a long time due to the same hydrocyanic acid. Cherries can be replaced with sweet cherries. It is much sweeter, so you will need about 1.5–2 times less sugar.
3. Oranges
   need to be disassembled into slices and all films and white veins removed. If they are not removed, the compote may ferment.
4. the apples
   into 6-8 slices and remove the core. It is not necessary to peel them.
5. Large strawberries
   can be cut in half, and small ones can be boiled whole.
6. Black currants
   can be replaced with red or white ones. These berries are a little sour, so it's worth adding a little more sugar.
7. 
   Cut the plums
8. Raspberries
   must be cleaned of small debris and stalks.

Pitless apricot jam for the winter with cognac - a royal recipe

An original and simply royal recipe for apricot jam will surely warm you up in winter, and at the same time lift your spirits.

Ingredients:

• apricots – 1 kg
• brandy - 100 ml
• sugar - 750 gr.
• lemon - 1/2 pcs.
• cinnamon - 1/3 tsp.
• water - 200 ml

1. First prepare the syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. Divide the apricots into 2 parts, remove the pit and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After this, cool the jam to room temperature and put it in the refrigerator overnight.
4. The next day, bring the jam to a boil again, pour in brandy, add ground cinnamon and cook over low heat for 20-30 minutes. The jam should thicken during this time.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. Place into prepared jars. I don’t risk putting jam into jars without sterilization - it’s a waste of work, and I recommend that you don’t be lazy and sterilize the jars and lids.
7. After adding the jam, the jars should be turned over.

Delicious apricot and coconut jam

Well, another original recipe with coconut flakes. I’ll admit right away that I haven’t prepared it myself, but I’m planning to. This is a very original recipe. Coconut and vanilla give this jam a unique aroma, and curry probably adds Ayurvedic notes.

Ingredients:

• apricots – 1.5 kg
• sugar for jam with pectin - 500 gr.
• lemon - 1/2 pcs. or citric acid - 1/2 tsp.
• vanilla sugar, or better yet a vanilla pod - 1/2 tsp.
• water - 200 ml
• coconut flakes - 4 tbsp. l.
• curry powder - 1 tsp.

1. Cut the apricots into pieces and place them in a saucepan.
2. Add vanillin. If you have vanilla, cut the pod in half and scoop out the pulp.
3. Pour sugar into the apricots, add citric acid or lemon juice.
4. Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
5. Add the coconut and curry powder to the pan and bring to the boil again.
6. That's all. All that remains is to put it in jars.

Plum color combined with delicate shades

Plum color harmonizes with any shade from the pastel palette. It is most successful to combine a dark color with the following shades:

• peach;
• mint;
• lilac;
• pale pink;
• blue.

Pastel colors combined with plum have something similar. The combination of blue and plum color will add nobility to your style. The soft yellow color will help create an impeccable summer look, and against its background the plum will sparkle with new colors.

Recipe for apricot jam with orange

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and the citrus pairs well with the neutral flavor of apricot.

I really hope that using these recipes you will prepare delicious apricot jam that will delight and warm you in winter, replenish your body with vitamins, carotene and simply lift your spirits.

Apricot trees were developed in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is perhaps why apricot is called Prúnus armeniáca in Latin. There are about 20 varieties of this fruit in the world, the sweetest of which, originally from Central Asia, are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called zherdeli.

But no matter what specific type of apricot we are talking about, it is definitely worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, phosphorus, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.

Unfortunately, the Russian climate does not allow you to eat fresh apricots all year round, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe and slightly unripe fruits. You can prepare it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different; in addition to traditional preserves, it can be jams or confitures.

Strawberry gifts

The most popular bouquet is strawberries. It is bright, original, fragrant, healthy and very romantic. The triumph or failure of the presentation depends on the choice of berries. The fruits should be dense, of the same size, and symmetrical. Not very juicy. What to add to strawberries depends on the purpose of the bouquet and its recipient:

• A bouquet for a child should be packed in a bright box. With the help of chocolate icing of different shades, berries are transformed into funny bears, bunnies, and piglets, which “guard” the ripest berries. No child will remain indifferent to such a bouquet.
• A beloved girl is presented with a bouquet or box of a heart made from a combination of strawberries in pink and white chocolate, which is combined with raspberries. Tenderness itself.
• A chic woman requires a different approach: everything is on show, catchy. Strawberries are combined with banana, blueberry, kiwi, melon, orange. The gift is packaged in a beautiful basket.
• A stylish gift for a stylish lady. Restrained color scheme, two or three shades of berries: fresh with the stem preserved, in dark and white chocolate, framed with kumquat. Packaging: a box with a bouquet of exquisite flowers.
• For an anniversary, they present a bouquet of impressive size, in which strawberries are combined with blackberries, citrus fruits, and chocolate.
• But a gift for a designer or couturier is packaged in a hat box, on the lid of which there is a strawberry-fruit composition framed by roses. Non-standard solution.
• For dear mother - strawberries combined with her favorite berries.

In general, strawberry joy is very different. It is limited only by your imagination and the skill of the craftsmen.

source

Everyone has long known that fruits are the healthiest and lightest snack, which will not only give energy to the body, but also fill it with many useful vitamins and minerals. However, for those who prefer this product, it is very important to know what the best combinations of fruits exist so that they can please their taste buds with new tastes.

After all, knowing them, you can prepare a delicious smoothie, salad and even fruit cake, which not only will not harm your figure, but will also provide the body with the nutrients it needs. This article will present the most famous combinations of fruits with each other, and also find out how they can be successfully harmonized with vegetables and berries.

Apricot jam - preparing dishes

For cooking you will need enamel dishes. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruit. It is better if the pan is wide and low, then it will be easier to stir the jam during the cooking process. Glass jars are used to store jam, which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To remove jars from boiling water without getting burned, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. It is better not to store an open jar for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use screw-on metal, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Cooking recommendations

The fruits of each crop are raw materials for preparing various dishes and preparations for the winter. As mentioned above, cherry plum, due to its juicy and sweet pulp, is more suitable for making preserves, jellies, marmalade, confiture, syrups, and compotes.

Dried fruits are made from plums, in particular the famous prunes.

Prunes are the dried fruit of domestic black plums and have good taste and nutritional qualities. They are pickled, dried, canned. Sauces and dressings are prepared from plums and tkemali, which go perfectly with meat, fish, and vegetables. At the same time, fruits are used both in the preparation of desserts and for main courses and savory snacks.

Despite the fact that plum and cherry plum have a number of external differences, differing in ripening periods, growing requirements and taste properties, they are characterized by a rich chemical composition, the healing properties of which have a positive effect on the human body. The main thing is to follow the norm when consuming fruits and take into account contraindications.

Apricot jam - preparing the fruit

For jam, you can use any variety of apricots, including semi-wild apricots. Overripe fruits should not be used. Apricots are boiled either whole or in the form of halves, having previously separated the pits. Some housewives only cut the fruit a little so that after removing the seed the fruit is almost whole. This mainly depends on the size of the fruit and individual preference. Sometimes kernels extracted from seeds are put into jam, but you need to be careful with such recipes, since sometimes the kernels can cause unpleasant consequences, including poisoning.

Sour fruits

Let's look at sour fruits last. These generally include all citrus fruits (tangerines, oranges, lemons, grapefruits, pomelo, lime). However, in addition to them, kiwi, pomegranates and pineapples can be included in this group. In rare cases, some nutritionists also include sour varieties of apples, pears and other fruits in this group.

As for the combination of fruits, it is worth knowing: they combine very well with each other, but in extremely small quantities. The best option would be to combine them with semi-sweet fruits - pears with tangerines and apples with kiwi taste especially good. Often these flavor combinations are considered the best. However, you should know that under no circumstances should you combine sweet and sour fruits with each other. Not only will they taste very disharmonious, but such a diet can also lead to fermentation processes in the stomach, so the food will be poorly digested. In the most extreme cases, such combinations with frequent use led to the development of ulcers or gastritis.

Apricot jam (option 1)

To make this jam, it is better to use slightly unripe fruits. They should be washed thoroughly, dried on a towel, pitted and placed in an enamel container. Next, prepare a syrup from sugar and water in a ratio of 4:1 (that is, 800 grams of sugar are required for 200 ml of water). Granulated sugar is poured with water in a separate pan, and with continuous stirring, the resulting mixture is brought to a boil. Next, the prepared apricots are filled with syrup at the rate of 1 liter per 1 kg of fruit. After this, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruits in the finished jam will remain intact and appetizing in appearance. After all this, put the jam on low heat and cook for 35-40 minutes. Next, it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next, they need to be covered with granulated sugar in a ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After this, the container is placed on low heat, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, remove it from the heat and cool to room temperature. After this, bring to a boil again, repeating this procedure 2-3 times. This also contributes to better preservation of the fruit in the finished jam.

Compatibility with garden and ornamental crops

Apricot treats the proximity of herbaceous plants more favorably than the proximity of trees and shrubs. However, in the first 2-3 years after planting, it is recommended to keep the soil under the tree absolutely clean (under black fallow). Subsequently, the tree trunk circle is sown with seeds of unpretentious herbs that are resistant to trampling. Typically, white clover, meadow grass, and bentgrass are used to sod areas under fruit trees. In summer, these perennials protect the soil from overheating and drying out, and in winter - from freezing. In addition, ripened fruits that fall on a soft grass bed do not wrinkle or crack.

If the plot is small, the square meters under the apricot can be used to advantage. In the trunk circle of an adult tree, it is allowed to grow green onions, garlic, lettuce, Chinese cabbage, mustard greens, dill, parsley and even cucumbers (shade-tolerant hybrids). Partial shade is not terrible for such spice-flavoring plants as mint, lemon balm, tarragon (tarragon), and horseradish. It is useful to sow peas under young apricots, which will loosen the soil and saturate it with nitrogen. Universal and non-conflict companions for the whimsical southerner will be marigolds, borage (borage), calendula, and nasturtium.

Garden strawberries (strawberries) and all representatives of the Solanaceae family (potatoes, tomatoes, peppers, physalis, eggplants, tobacco) are recognized as dangerous neighbors for apricots, as well as for many other stone fruit crops. These plants are carriers of the devastating disease Verticillium wilt.

Important! If you plan to arrange a mini-garden or flowerbed under a fruit tree, you will have to add a thick (10-15 cm) layer of loose nutritious soil to the tree trunk circle.

Apricot jam with oranges

For those who like a pleasant sourness in their dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruits are placed in an enamel bowl and covered with sugar. After 2-3 hours, place the dishes on low heat and bring to a boil. Cool and repeat the process. Next, put them in jars, close them tightly and place them in a cool place.

Fruit and berry combinations

Berries are an incredibly tasty delicacy that simply amazes with smells and tastes. Therefore, if you create the right combination of fruits and berries, you can get the perfect dessert or cocktail. Now let's talk about the ideal combinations of these two products:

1. Cranberries should be combined with sweet fruits, since the berry itself is sour. So if you make cranberry juice, then mango, as well as sweet pears and apples, are ideal for it.
2. It would be best to serve lingonberries with oranges, black currants or green apples, which will slightly soften the existing bitterness.
3. Surprisingly, sea buckthorn seems to be able to combine almost perfectly with all fruits that are orange in color. So you can safely put it in dishes with oranges, pineapples, apricots, bananas and persimmons.
4. But it is very difficult to combine currants with fruits - they are best in harmony with other berries - lingonberries, raspberries, cranberries and blackberries;
5. Blueberries reveal their multifaceted taste better together with oranges. However, such combinations are not very good in baking, so they are most often used when preparing alcoholic cocktails.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the seeds and pass them through a meat grinder. You can also grind it in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. Cook the jam over high heat with constant vigorous stirring for 12-15 minutes. They are placed in jars while hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.

Tip 1. For jam with seeds, only large-sized fruits with kernels that have a pleasant sweet taste are suitable. If the kernel is bitter or sour, it is not recommended to use it.

Tip 2. To ensure that the apricot remains intact, the pit can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).