Apricot jam with cocoa “Mulatka-chocolate. Apricot chocolate jam with kernels and butter Apricot jam with cocoa

What could be tastier than chocolate? Also, many simply adore apricot jam, which is preserved every year and in large quantities. What happens when you combine these two wonderful products? Get apricot-chocolate jam. I began to close it recently, but fell in love with all my soul strings. I don't know of a better jam. For Sunday breakfast with the family, this will be a festive treat. If you have a sweet tooth in your family, they will be happy with such a delicacy. Spreading a thick layer of chocolate jam on a piece of crispy toast, I can eat it in a matter of minutes. And children adore such jam and eat it just with spoons. You don’t even need to sign such a jam on the jars, the kids will find it very quickly and bring you to the kitchen that you have opened another jar.

Apricot jam with chocolate - recipe with photo

Required products:
- apricots - 700 grams;
- cocoa - 2 tables. l.;
- butter - 70 grams;
- granulated sugar - 600 grams.








Leave them overnight so that the granulated sugar is completely dissolved and the apricots become juicy. Then you don't even need to add water. The next morning, boil the apricots with sugar over medium heat for 20 minutes. Then let the jam cool completely. Then again put on fire, but with the addition of butter. Which will make the jam thick and tasty. Boil again for 20 minutes. Then cool completely again.




For the third time, put on fire, but with the addition of the secret ingredient - cocoa. When the jam boils, the cocoa will dissolve well and disperse throughout the jam. There will be no lumps, don't worry.




Stir and simmer for another 15 minutes.




Then, hot, pour the jam into sterile jars.








The most delicious apricot jam with chocolate is ready.
Bon Appetite!
Also try to cook.

Apricots, like any other fruit, should be eaten raw, in their natural form, especially since their season is short. However, it is highly desirable to harvest apricots for the winter. It is not only tasty, but also very useful. A real delicacy in winter and decoration of any sweet table - apricot compote for the winter, apricot jam for the winter, apricot jam for the winter. You can get original dishes by experimenting with this fruit, trying different combinations of products. For example, apricots with orange for the winter can be harvested according to different recipes and in different proportions, it turns out very tasty. But all the useful substances and properties of the fruit are best preserved if you cook apricots in your own juice for the winter. A minimum of preservatives and heat treatments provide maximum benefits. However, children who want to give more vitamins in winter still prefer sweet versions of fruit dishes. Here, apricot jam for the winter, pitted apricot jam for the winter, or apricots in syrup will come to the rescue. For the winter, such product options from these fruits are very popular with children and sweet teeth.

Always prepare apricots for the winter, the recipes for these "twists" are on our website, they will satisfy the needs of any dessert lover.

The easiest and most reliable way to preserve the taste and useful properties of apricots is to dry them, and this can be done with or without pits. To do this, you just need to wash the apricots with high quality, and then spread them out in the sun in a well-ventilated place. You can also dry the apricots in the oven.

Want to enrich your body with vitamins - pay attention to the apricot. A set of useful substances in it actively fights cancer cells, iron helps to increase hemoglobin, potassium strengthens the heart. And if the easiest way to harvest apricots for the winter is drying, then the most useful is freezing. This type of preparation ensures the preservation of the attractive appearance of the fruit. Take a look at apricots, recipes for the winter with photos are an excellent confirmation of this fact.

If you have not made such preparations before, prepare a compote of apricots for the winter, its recipe is extremely simple, you will definitely like it.

In addition, our tips will come in handy:

For compote, use ripe, but still firm fruits;

Slightly unripe apricots can be used for marinades, jams;

Overripe apricots are good for drying, making dried apricots;

Try to properly equip your workplace during conservation, any little things are important here, everything should be at hand;

Be sure to sterilize jars and lids;

For freezing, fruits must be washed well and dried thoroughly so that they do not stick together.

Apricots are frozen on trays, and then transferred to bags or containers;

Be sure to sign containers with a frozen product for convenience;

Apricots harvested without sugar are not subject to defrosting, they are used immediately;

Don't pack the fruit too hard;

Apricots are also not subject to repeated defrosting and freezing;

When drying in the oven, apricots are placed on a baking sheet covered with paper. You need to dry them with periodic stirring in a warm oven with breaks of several hours. The temperature in the oven should be around 65 degrees.

Oh, what a wonderful recipe I have in store for you! You can't even imagine! Apricot jam, but ... with chocolate flavor. It turns out a magical apricot jam with cocoa - moderately sweet, with a slight bitterness (as befits chocolate), but also with apricot notes. The jam comes out quite thick, although I would not say that it needs to be boiled for a long time, apparently, this cocoa gives such an effect.

Ingredients:

• 1 kg of apricots;
• 800 g of sugar;
• 3 tablespoons of cocoa (with a small slide).

The weight of apricots after pitting is indicated.

How to make apricot jam with cocoa:

We sort out apricots. For jam, we select only ripe fruits, with soft juicy pulp. Unripe apricots are not suitable for jam. Wash the selected apricots thoroughly. Breaking into 2 halves with your hands, remove the bones.

Cooking jam is best in a wide saucepan with a thick bottom. Before the apricots, pour a little water into the pan (about 3-4 tablespoons for each kilogram of apricot), and then lay out the fruit and put it on the fire. We need the apricots to boil - become soft, mushy. It is better to cover the pan with a lid - so the process will go faster. After the contents of the pan boil, mix the apricots and cook them over low heat, stirring occasionally. In 10-15 minutes the desired result will be achieved.

Then we cool the apricots a little and pass them through a colander with small holes (you can use a sieve). It turns out apricot puree - very appetizing, but sour in taste.

Pour apricot puree into a saucepan, add sugar and put on fire, bring to a boil. On low heat, stirring occasionally, cook for 20 minutes.

Pour a little, 200 grams, apricot mass into a small bowl, add cocoa.

Thoroughly mix the jam and cocoa so that there are no lumps.

Add cocoa to apricot jam, immediately mix thoroughly until a homogeneous chocolate color is obtained.

Cook over low heat for another 5-10 minutes, until the jam reaches the desired density.

After sterilization (while they are still hot), we fill the jars with hot jam.

And immediately close the lids - roll up or screw. As in others and jam, we turn the jars upside down and wait until it has completely cooled down. After that, we can begin to be proud of ourselves - we have closed the incredibly delicious apricot jam with cocoa, and in the winter it will be possible to pamper your family with such a wonderful dessert. You can store such jars in the apartment, but away from sunlight.

A very simple recipe for chocolate apricot jam step by step with photo.

A simple recipe for homemade chocolate apricot jam with a photo and a step-by-step description of the preparation. Easy to prepare at home in over 2 hours. Contains only 159 kilocalories.

• National cuisine: home kitchen
• Dish type: canning
• Recipe Difficulty: Very simple recipe
• Features: Recipe for a strict vegetarian diet

• Preparation time: 19 minutes
• Time for preparing: over 2 hours
• Servings: 10 servings
• Amount of calories: 159 kilocalories

Ingredients for 10 servings

• Apricot 1.6 kg.
• Sugar sand 800 g.
• Cocoa powder 3 tbsp. spoon
• Sugar sand 2 tbsp. spoon
• Water 10 tbsp. spoon

step by step

1. Chocolate apricot jam is made from ripe apricots, sugar and cocoa powder. For 1.6 kg of pitted apricots, we take 800 g of sugar, that is, half as much, and for chocolate mass - 3 tablespoons of cocoa powder, 2 tablespoons of sugar and 10 tablespoons of water. Three and a half half-liter jars of jam should come out of the given amount of products.
2. Apricots are first freed from the stone and cut into small pieces. Broken berries are also quite suitable for preparing such a delicacy. Pour sugar into pieces of apricots in an enameled bowl.
3. We mix apricots with sugar, cover the bowl with a towel and leave it overnight so that the apricots release juice and the sugar dissolves.
4. In the meantime, apricots with sugar are infused, you need to prepare jars with lids. We sterilize the jars in the oven for 10 minutes at a temperature of 150 degrees, and boil the lids for 10 minutes.
5. When the sugar has melted, put a bowl of apricots on a small fire and, stirring, heat, bringing to a boil.
6. When boiling, apricot jam will give a lot of foam, it must be removed from the surface. Remove the foam from the jam, cook it for ten minutes, then turn off the fire. Set aside a bowl of apricot jam for two hours.
7. Prepare the chocolate mass: mix three heaping tablespoons of cocoa powder with two tablespoons of sugar.
8. Pour ten tablespoons of water into the dry mixture of cocoa and sugar, gradually kneading to get a thick chocolate mass. Mix so that there are no lumps.
9. After two hours, put the bowl of jam back on a small fire. Put the chocolate mixture into the jam.
10. Stir the jam with the chocolate mass with a wooden spoon, gradually heating it over low heat.
11. Cook chocolate jam, stirring for thirty minutes, then again remove from heat and set aside for two to three hours.
12. After two to three hours, we return the jam to the stove, bring it to a boil over low heat, if there is a little foam, remove it, and lay out the chocolate jam in pre-prepared jars. You need to lay out the jam with a boiled metal spoon or ladle. Hot jam in jars immediately roll up the lids.
13. Chocolate apricot jam is served with tea as a dessert. Such jam is stored in closed jars, as usual, all winter, at room temperature.
14. The taste of chocolate apricot jam is reminiscent of marmalade candies in chocolate.

On winter days, sometimes there is not enough summer, not enough sunny colors. But there is an opportunity to please yourself and your family with sweet fruit preparations. Of course, this will require one of the sunniest fruits - apricot. From apricots, you can roll up delicious compotes (you can add some more fruits and berries to them and make assorted), you can stock up on jam or jam for the winter, and if you really want to, you can make apricot jelly, dried apricots and even delicious marshmallow. Most preparations for the winter from apricots are very easy to do. This is probably why this fruit is so loved by those who like to prepare something sweet for the future. If you doubt your abilities or just look for original recipes for apricot blanks, then you are here. Hurry up to save the vitamins of summer gifts, and step-by-step recipes with photos will help you make preparations quickly and correctly.

Featured Recipes

The best recipes with photos for harvesting apricots

The last notes

Apricot marshmallow is an incredibly tasty delicacy. In addition, the main advantages of preparing this blank include the use of a very small amount of sugar and the speed of preparation. Apricot marshmallows can be prepared in a variety of ways. In this article, we suggest that you familiarize yourself with the most popular recipes for making this dessert.