Apricot jam with lavender. Apricot jam with hints of lavender. Apricot jam with almonds

1. Wash the apricots, peel them, cut them into 4-6 pieces and put them in a saucepan.
2. Pour the apricots with sugar and leave for 3-4 hours, stirring occasionally so that the fruits release the juice.
3. Then put the apricots on the fire, add the lavender, bring to a boil and simmer for 40 minutes. At the end, pour in brandy and boil for another 2-3 minutes.
4. If lavender buds in apricot jam bother you, you can tie the flowers in a cheesecloth bag and place them in the middle of the apricot pot. And after the apricot jam is cooked, throw away the lavender.
5. Arrange apricot jam in prepared sterilized jars, roll up and turn upside down.
6. Wrap jars of apricot jam in a blanket and leave to cool completely. Store apricot and lavender jam in a cool, dark place.

Ingredients

• ripe apricots - 1 kg;
• sugar - 800 g (4 tbsp.);
• lavender flowers dry or fresh - 2 tbsp. l.;
• lemon juice - from 2 lemons;
• cognac or rum - 70-80 ml.

Cooking method

1. Wash the apricots, remove the pits, put them in a large saucepan with a thick bottom, add sugar and mix.
2. Set aside 1 teaspoon of lavender, and pour the rest into a gauze bag and place in the middle of the apricots with sugar. Leave the apricots for 4 hours to let the juice out, and preferably overnight, then you have to refrigerate.
3. Put the apricots on the fire, add the lemon juice, stir, bring to a boil and cook over low heat until the jam thickens (40 minutes).
4. Remove the bag of lavender, and instead add the remaining flowers, pour in the cognac and cook, stirring, for another 10 minutes.
   Place hot jam in dry jars, seal with lids.
5. After the jam jars have cooled, store in a cool pantry.

Wash apricots well. Pour boiling water over and leave in it for about 1 minute (this is necessary to peel the apricots from the skin, if the apricots are very ripe, then you do not need to leave them in boiling water for a long time). Drain the water, peel the apricots, cut them into halves and remove the pits.

If you have very good ripe apricots without spots, with even skin, then you can not peel them from it.

In a large saucepan, combine the apricots, lemon zest and juice, and sugar. Cook over low heat, removing the foam for about 15-20 minutes.

Grind the apricots with a blender (I usually grind so that there are still tangible pieces of fruit).

If you have very ripe apricots, then you don’t have to chop them, they will gradually boil over by themselves. But with a blender, a more uniform consistency of confiture is obtained, and after grinding it cooks faster.

Again, put the confiture to cook over low heat, stirring from time to time. Boil until cooked (we check this: drop a drop of confiture on a cold saucer - it should not spread, and if the saucer is tilted, the drop will drain from it very slowly) or to the desired density.
Remove the finished confiture from the heat and add lavender flowers to it, mix.

Immediately after cooking fill sterilized jars with hot confiture, close the lids, turn upside down and wrap until completely cool. Before use, it is advisable to let the confiture brew for a week, it will become more fragrant.

Option with the addition of pectin.

For this confiture recipe, the ratio of the amount of sugar and apricots will depend on pectin (Pectin, Gelfix, Quittin, Confiture and the like ...) Usually, on the packaging of pectin, they write how many ingredients it is designed for.
For example:
pectin 1:1- 1 pack of pectin is designed for 1 kg of fruit and 1 kg of sugar,
pectin 1:2- 1 pack of pectin per 1 kg of fruit and 500 g of sugar,
pectin 1:3- 1 pack of pectin per 1 kg of fruit and 350 g of sugar.
When cooking confiture with pectin, you can use less lemon zest and juice(especially if it's 1:3), because pectin is made from apples and from citrus.

I used pectin 1:3. The method and time of cooking confiture with pectin is usually also written on its packaging.

Wash the apricots (as in the first option - you can peel, or you can not peel them), remove the seeds and cut fruit into small pieces. Next, follow the directions on your pectin package.

I did this: mixed chopped apricots, sugar, pectin, lemon zest and a little lemon juice. Bring to a boil over high heat and cook the confiture for only 3 minutes, stirring constantly. I turned it off, added lavender flowers, filled the sterilized jars with hot confiture, as in the first version of the recipe.

Confiture with pectin turned out to be very thick - similar to marmalade with pieces of apricots. And slightly different taste.

More recently, I once again said that the combination of orange and purple is beautiful (see; link opens in a new window). Beautiful ... tasteful, unfortunately. Or rather, he has his own taste, but not one that you would admire and lose your head over.

In the photo - my last experiment on the theme "apricot-lavender". The last one in the truest sense: I will not experiment with this combination anymore. I worked with him for more than five years and finally decided that enough was enough: everything that I wanted to clarify for myself, I understood.

In terms of taste and aroma, apricot and lavender do not go together. If you combine these two plants, their tastes and aromas remain, as they say, with their own and sound separately. Sometimes the distance between them is small (especially if you take fresh lavender flowers), but it happens that they are very far apart from each other (especially if dried lavender is used).

First of all I mean jam (jam) where these plants are combined in their pure form and there are no other ingredients that can seriously affect this combination. Bakery, where these ingredients can be present at the same time (for example, lavender in the dough, apricot in the filling) is somewhat different: firstly, baking with lavender can be even more for an amateur than jam, and secondly, its own processes that can affect aroma, taste and color.

Apricot jam with lavender is usually tried by those cooks who like both of these plants. At the same time, the properties of these plants are either forgotten or not known at all. Professional culinary specialists or owners of lavender plantations and apricot orchards have a better situation with this, while everyone else ... just makes jam, having seen enough foreign pictures or having read Russian-language recipes on the Internet. But those who post such recipes - not only with lavender, but also with other herbs - always talk only about the tip of the iceberg and almost never tell or, again, simply do not know what this jam is like in reality, how best to cook it, how it is stored, how its taste changes over time, and most importantly - does it make sense to harvest it for the future.

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Exist 5 subspecies of common apricot (so-called section Armeniaca) and many of their varieties, incl. zoned. Species and subspecies of lavender - about 50 And they have a lot of varieties too. For making jams and in general in cooking, several types of lavender can be used, but the most popular, which also has the most pleasant aroma, is lavender officinalis (English lavender; Lavandula officinalis). It is this species that some cooks consider the only existing species of lavender, knowing nothing about its relatives. They also think that in different parts of the world lavender manifests its properties in the same way, and that if they like it, then everyone else should like it. And, interestingly, they think the same way about other plants, only sometimes attributing everything to a certain "variety", which can be "different".

I love lavender very much, I grow several types of it and observe it in other gardens and parks, but I also know the properties of this plant very well. Therefore, I never insist on its universal use and always emphasize that the quality of 1 teaspoon of lavender flowers in the kitchen of one cook may not be equal to the quality of the same amount of lavender flowers from the kitchen of another cook.

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Previously, "at the dawn of its foggy youth," lavender was in cooking not only an aromatic and flavoring additive. By the way, Lavender is generally rarely used for culinary purposes. and even now it is not the most popular culinary ingredient even in its homeland. Some modern culinary specialists do not think about this and turn to lavender only for aroma. The smell of lavender is not exactly the same as its taste!

About the use of lavender in cooking see my articles (all links open in a new window).

A little about lavender-apricot jam:.

About different types of lavender and in general everything about this plant, incl. other drinks and dishes with lavender, see: which I spent in 2015.

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Apricot tastes sweet and sour, lavender is bitter-astringent and slightly spicy. The flowers of some types of lavender have a pleasant aroma, but almost no sweet taste in them. Of the listed tastes, only sweet and spicy blend well with each other, but in apricot and lavender they are not in the first place, so they agree with each other somewhere in the background. Moreover, apricot has even more sweetness than lavender.

Let's think about how and where such a jam could still occur and for what reason? You can answer this question knowing the geography of apricot and lavender growth, understanding a little about the history of cooking, but most importantly, knowing the properties of these plants.

If you look on the same Internet, then the area of ​​​​the greatest popularity of jams with lavender is the south of Europe: France-Italy-Spain, i.e. where lavender comes from. Apricot for many southerners is the main summer fruit. There is always a lot of it and it ripens just when you can harvest lavender (remember, this is important!)

We look at the pictures.

Is this lavender officinalis?

Photo: www.countryliving.com-apricotlavjam

No, this is not lavender officinalis. I have already noted above that other types of lavender are also used for making jams and in general in cooking in different regions of the world. Domestic chefs almost do not pay attention to this fact.

Is that lavender jam? Is the lavender here just for the photo? The answer to both questions: sort of yes, but sort of no (I'll talk about this below).

Photo: www.lavenderandlovage.com

Consider the history of cooking. Any preparations in different culinary traditions used to be done for what:
1) to be
2) and that everyone with them be healthy, and not because of their pleasant taste or even more aroma.

And what then remains? Why combine lavender and apricot together?

And the preservative properties of lavender remain. This is where the idea of ​​the southern apricot jam with lavender becomes clear:

1) because these plants can be harvested at the same time;
2) the preservation of this crop.

A sprig of lavender in each jar of homemade products (or a bunch of lavender in each barrel) is a kind of preservative that can prolong the safety of the product and protect against certain microorganisms, incl. so that no one enters from outside. I have already talked about this in my articles about lavender (see links above). This is still remembered in the homeland of lavender, this can be figured out by looking at some recipes and photos of apricot-lavender jams from French, Spanish or Italian chefs.

Let's not forget about national perception of ingredients, i.e. about metal, because someone may be familiar with lavender from birth. Of course, there are those who met her later and who really like her. There are those who do not notice any dissonances in the lavender-apricot combination, I do not exclude such a moment at all, but no matter how much I study the same foreign-language sites, I have not yet been able to find frank rave reviews about such a jam. Cooks simply show how they cook it - and that’s it, they don’t cover this topic much. It is impossible to understand whether they really like this jam or they just make it because it is supposed to be according to local tradition.

Of course, now many people cook such jam only because of the aroma and taste, so they prefer not to leave lavender in it either after cooking, or even during it, knowing that this plant gives bitterness:

1) some cooks infuse apricots with lavender, and remove them before cooking - either laying the spikelets on top of the apricots, or wrapping the flowers in cloth;
2) the part hides the lavender flowers in a cloth bag, makes jam with it, and then also removes it;
3) and another part of the cooks prepares either lavender water or lavender syrup, and then make jam on it.

For me, these are still not options, but I also prepared drinks and syrups with lavender: firstly, in each of the cases listed, you need to calculate the proportions of a particular lavender very well, otherwise you can either not get the aroma of the desired strength from it, or go too far with its bitterness . Secondly, for me, lavender does not combine with apricot at all - neither when there is little of it with it, nor when there is even more, neither in jam, nor in pastries. In my opinion, these plants, as natural phenomena, do not combine either in aroma or taste, so I will no longer transfer lavender to apricot.

Another option for making jam is just presented in the last photo and it is described by the author of the indicated site: some modern foreign culinary experts recommend putting a sprig of lavender under the lid of ready-made apricot (or other) jam. Based on my experience, just such a technology is a direct road to mold, especially if the lavender is fresh and the jam is still hot. This applies to any herb, not just lavender. Under the lid, I sometimes leave only a star anise.

I talked about the preparation and preservation of jam (jam) with herbs and spices in the corresponding article: (link opens in a new window).

And the last option is to insist and boil apricots with lavender, and then leave its flowers for storage in jam. This is the oldest version, explaining why, in fact, they began to combine lavender with apricot (see above about the preservative properties of lavender).

A well-prepared apricot jam (jam), in which lavender flowers are left, taken in the appropriate amount, can really be well stored, but its taste and partly color suffer (especially in places where lavender is localized). Jam acquires a bitter taste, and if the apricots were cooked with a peel, then this bitterness may intensify. The fragrance becomes "earthy" or goes into a "heavy men's perfume", i.e. not at all reminiscent of the romance that some ladies admire lavender for. Lavender really goes well with some fruits or berries, but that's another story.

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Tastes, habits and traditions of people change over time. Sometimes we continue to do something the way our ancestors did, but we no longer know why and why. We need to look for new explanations, but we need to look for them there, which over time does not change as much and quickly as everything else: in Nature itself. We need to study the natural properties of substances in order not only to understand the essence of old (traditional) culinary dishes, but also to create something new. Although it is not in vain that there is a saying that everything new is a well-forgotten old.

That's the whole big secret. For a very long time I tested it in practice with different varieties of apricots and other fruits, as well as with different varieties of lavender officinalis - both with its fresh flowers and with dried ones, both grown in my garden and with plants from other gardens. I don’t use other popular types and subspecies of lavender in cooking, because I know their properties, taste, aroma, as well as their indications and contraindications for use.

This is my personal opinion, based on the study of theory and on numerous practical experiments. Believe it or not, check it out yourself :)

This year we had a lot of apricots, spring without frost allowed the trees, and ours for the first time, to set fruit. Therefore, with blanks, they made as best they could, tinctures, liquors, jam, jam, compote. Since they just don’t eat my jams, I try to find something exotic every year. This time I found Nina niksya apricot recipe with almonds and lavender, and since everything was in stock, almost one and a half liters of such yummy came out. At the same time, I will participate in the FM "Lavender" at paprika_andlifeBy the way, I grew and dried lavender myself.

Bright, sweet apricots, inside of which a peeled almond nut is hidden. Note - the fruit is cooked whole. Apricots should be chosen ripe, soft and fragrant.

Apricot jam with almonds

1 kg apricots(to stay whole, it is better to take slightly unripe)

almonds, an amount equal to the amount of fruit

1 kg sugar

100 ml water(you can add 100-200 ml, I think it will be easier)

a pinch of lavender flowers(I took a teaspoon with a slide)

Almond preparation:

Pour boiling water over the almonds and leave for 15 minutes. Drain, rinse in cold water and refill with boiling water. After 15 minutes you can clean. For convenience, drain a little water.

Nut, literally, he will jump out of the peel.

Peel all prepared almonds. There is no need to dry it, it is immediately ready for use.

Preparing apricots:

Wash the apricots carefully.

Prepare something narrow and long - a pencil, a pen without paste, or a cooking thermometer.

Stick your tool into the place of the stalk. Feel for the bone and squeeze it out from the opposite side.

Prepare 1 almond. Insert it into the apricot instead of the pit.

Lavender preparation:

Cut out a small square from the gauze. Place lavender in the center and tie off the ends to form a pouch.

Put all the sugar in a large saucepan and pour out the water.

Boil the syrup, stirring from time to time with a wooden spatula so that the sugar does not burn and completely dissolves. Then one at a time, very carefully dip the apricots into the syrup.

At the end, put a bag of lavender.

Boil for 5 minutes after boiling. Then remove from heat and let cool completely.

Put back on the fire, bring to a boil and cook for another 5-7 minutes.

Remove the bag of lavender by gently squeezing it out with a clean, sterile spoon.

Pour boiling water over jars and lids. Carefully, so as not to crush the apricots, transfer them with a spoon to the prepared jars. Then pour over the syrup and close the lid tightly.

Serve immediately with tea, or leave for the winter.

Happy tea!

*** I tasted the jam in a month. Bright, spicy-sweet in taste, fragrant and juicy, these are the words that came to my mind. Of course, I'm still that taster, but it was delicious for me, and even with milk. The only thing I think is that the sugar should not be stirred until it dissolves, mine crystallized and I had to add more water. Next time I’ll try to make the syrup thinner right away so that the apricots are completely immersed in it and cook in several stages, maybe then they will be healthier. But, in general, I liked it more than just apricot jam, so we will repeat next year if we are lucky with the spring.