Today we suggest you figure out how to properly prepare tender jam from pitted apricots for the winter for long-term storage. The consistency of the sweet dessert will be thick. Therefore, let's consider step by step recipes How to make a delicacy quickly and tasty.
In the summer, the main occupation of most housewives is canning vegetables, fruits and berries. After all, there is nothing better to open in late autumn or winter delicious jam or a fragrant salad, appetizer.
Apricot jam: a classic recipe for the winter
This cooking option involves using apricots along with pits. Let's look at how to make delicious jam with health benefits.
Products
- fresh fruit - 1.4 kilograms;
- granulated sugar - 2.2 kilograms;
- filtered liquid - 0.6 l;
- citric acid - 4 g.
Cooking recipe
For cooking, fruits should be chosen fresh, ripe and without external signs rotten. Remove the stems, rinse thoroughly and dry.
Pour water into a large container, bring to a boil and place the fruits in boiling water. Cook for 2-3 minutes on medium heat. Drain in a colander and cool under cold water. Leave until excess moisture has completely drained.
Using a wooden toothpick, pierce each berry in several places.
Pour the required amount of liquid into an enamel food bowl and add granulated sugar. Place on the stove, boil and cook with regular stirring until the grains are completely dissolved.
Place apricots in hot syrup, add citric acid and bring to a boil again. If foam forms on the surface, remove it carefully. Remove container from heat.
Cover with gauze and wait 8 hours to cool. Repeat the boiling and cooling procedure. Do not forget to stir the mixture, otherwise it will burn and ruin the entire taste of the dish.
After the second cooling, boil the jam for another 5-10 minutes and check for doneness. Drop it onto the saucer and if the drop does not spread, then the dessert is ready. Otherwise, continue cooking.
Cover the container with the sweetness, cool and place in sterile jars. Place a small piece of parchment paper on top, tie with twine or simply seal tightly.
Apricot fruits will be cooked in 3 stages. The product must first be pitted. The process of preparing dessert helps preserve most of nutrients, taste and aroma of the berry. The color of the finished product is natural.
Products
- apricots - 2.4 kg;
- granulated sugar - 2.4 kg.
How to make seedless apricot jam for the winter?
Sort the berries, remove spoiled fruits. Rinse, dry, divide into 2 parts and carefully remove the seeds.
Place the prepared product in a large saucepan, add sugar. Stir gently, cover and leave for 8-10 hours. During this time, the ingredient will give the required amount of berry juice.
Place on the stove, boil, reduce heat and heat for 3 minutes. Cover and let sit on the kitchen counter for 8 to 11 hours.
The berries will be completely soaked. Put it back on the fire and boil. Remove from heat and cool again for 10-12 hours.
On the third day, bring the mixture to a boil again and heat for 5 minutes. When foam forms, carefully remove it, otherwise the composition will taste bitter. Place into sterile jars, close tightly and turn the lid down. After cooling, store in the cellar.
This video will show you how to properly cook without seeds.
Royal recipe for apricot jam with pits
The second name is royal. Appearance its superb and for lovers of fine food a real treat. The simple cooking method is also attractive. It is allowed to cook whole fruits, but first carefully remove the pit. So, let's look at the detailed preparation option.
Ingredients
- Apricots - 1.7 kg;
- Sugar - 1.7 kg.
How to cook?
Sort the main component and remove the stem. Rinse under running water. Place in a saucepan, pour boiling water over it and wait 2-3 minutes. Drain in a colander, dry and carefully remove the seeds, but do not throw them away.
Place the prepared product in an enamel container and cover with granulated sugar.
Stir gently, cover and leave on the kitchen counter for 2 hours to release the aromatic juice.
Remove the grains from the seeds, which will be used in the future.
Place the container with the fruits on the hob, boil, lower the heat and cook for another 40 minutes. Do not forget to stir the mixture from time to time and remove any foam that has formed.
After the time has passed, pour out the kernels, stir and cook for another 5 minutes.
The jam turns out not only beautiful, but also very tasty and aromatic. When hot, place into sterile jars and close tightly. Check to see if the contents are leaking from under the lid of the jar.
Turn over, cover with a warm cape and leave in this form until completely cooled.
Be sure to check that nothing is running up, otherwise this could lead to an unpleasant situation after a while. This is the magical mixture you should get. Delicious discoveries and achievements to you!
Apricot confiture is prepared quickly and easily. The jam itself turns out thick, since no liquid is used during cooking. The dessert can be used when serving pancakes, pancakes, and also for baking.
Products
- apricots - 1.6 kilos;
- sugar - 0.7-0.8 kg;
- pectin (thickener) - 45 g.
Harvesting method
Sort the fruits, rinse, cut into 2 parts and remove the pit. Pour boiling water over it and place in a blender bowl. Grind until puree-like.
Pour the resulting mass into a saucepan with a thick bottom, add granulated sugar and 40 grams of thickener. Stir, put on the stove, boil and pour out the remaining sweet component. Bring to a boil and cook for another 5 minutes. Remove from stove.
Pour the finished dessert into clean, sterile jars. Close tightly, turn over and wrap in a warm blanket. After cooling, store in a cool place for the winter.
This jam will go well with:
- Lush pancakes with kefir
Apricot jam with citrus fruits (with orange)
Jam with the addition of citrus fruits has a delicate, pleasant aroma and taste of orange. To obtain a thicker consistency, a gelling component is used.
Compound
- apricots - 900 gr;
- apples - 600 g;
- orange - 250 grams;
- sugar - 1.4 kilograms;
- red currant - 150 g;
- "Zhelfix" - 1 sachet.
Harvesting apricots for the winter
All fruits and berries must be carefully sorted, washed and the seeds, seeds and stalks removed. Finely chop the orange zest on a grater. Chop all ingredients into small cubes.
Place in a large, capacious container and add granulated sugar and thickener. Close for a while on the kitchen table.
Then place it on the stove, boil and cook for 7 minutes over medium heat. When foam forms, it must be removed regularly.
Then pour in the red currants and continue cooking for another 5 minutes. Remove from heat, cover with gauze until completely cool.
After the time has passed, wait for it to boil and cook for 10 minutes. When hot, place into sterile containers, close tightly, and after cooling, put in the refrigerator.
The finished jam has a consistency similar to honey or marmalade.
Apricot jam recipe in a slow cooker
A “miracle oven”, or to be more precise, a multicooker, will help you prepare a delicious dessert quickly.
Products
- apricots - 1.7 kilos;
- granulated sugar - 1.3 kg;
- filtered liquid - 80 ml.
How to cook?
Sort the fruits, remove the stem and rinse. Cut into 2 parts and remove the pit. Place the prepared fruits in a multicooker bowl.
Add granulated sugar and mix. Pour in the specified amount of liquid; the apricots should sit in the sugar for 2-3 hours.
After the specified time, put it in the multicooker on the “Stew” mode. Stir gently, heat through, and after 5 minutes open the lid. And after 10, remove the foam and turn off the heating of the oven.
Leave the apricots in the syrup for 12 hours in the multicooker itself. Rinse the jars and dry them in the oven, and boil the lids.
Then the jam is brought back to a boil and boiled for another 5 minutes, in the “Stew” mode. Pack into clean, sterile jars and close tightly, turn over and wrap in a warm blanket. Store in a cool place.
Apricot jam with peaches
In my arms large number exotic fruits and you don't know what to do with them. Then we suggest you make delicious jam so that the fruits do not disappear. IN winter time It will be nice to open a jar and remember the taste of summer.
What do you need
apricots - 1 kg;
peaches - 1 kg;
nectarines - 500 g;
granulated sugar - 2.5 kg.
Preparation
Sort all purchased fruits, remove stems and seeds. There is no need to throw away the apricot pits, as they will be useful later for cooking.
Chop the prepared fruits into pieces of any size. Place them in a large, capacious bowl and cover with granulated sugar.
Place the container with the contents on the stove, turning on low heat. You can add a little water to prevent burning. While stirring, bring the mixture to a boil, but do not cook.
Remove from heat, cover with a lid and leave on the kitchen counter to cool. After 10-12 hours, the boiling and cooling procedure is repeated.
Peel the apricot kernels, cut into several pieces and place in the jam. Bring to a boil, pack into clean, sterile jars, close tightly, cool and put in a cool place.
Apricot confiture - jam with gelatin
This is very delicious dish Prepares without problems - quickly and easily. Instead of gelatin, gelatin based on natural ingredients is used. With it you can quickly make any preparations for the winter.
Apricot jam is prepared in several versions and turns out very tasty and aromatic. Especially if you keep all the proportions.
Since childhood, many people have known the taste of their favorite homemade delicacy made from fruits - jam. It can be made from different fruits. Below we’ll talk about how to prepare apricot jam for the winter.
Classic recipe
If you strictly follow the technology specified in the recipe, you get excellent and very tasty apricot jam in slices for the winter.
In order to prepare the classic in a very tasty and sweet syrup, you need to take sugar and ripe hard fruits in equal proportions. Apricots should be thoroughly dried and pitted, cutting each fruit into two halves. All the slices need to be placed in one large pan with the centers up in small parts, periodically sprinkling them with sugar until the ingredients run out. After the manipulations have been carried out, the pan with the contents must be left for some time until the fruit releases its juice. Alternatively, you can leave them covered in the refrigerator overnight.
After the fruits have acquired the required condition, they need to be put on fire to boil until the aged syrup boils. After this, remove the pan from the stove, let it cool and repeat the procedure twice more. After all the steps, it’s time to put the finished jam into small jars and seal with metal lids.
Jam with seeds
Despite the fact that the technology of many recipes for apricot jam for the winter requires the removal of seeds from the fruit, you can go against the system and prepare it with them.
To create such an original delicacy, you need to take fruits and sugar in equal proportions and, cutting the fruits in half, remove the seeds from them. Next, having placed the fruits with their centers up, they should be carefully sprinkled with sugar and left for a couple of hours in a cold place so that they release a little juice. After the specified time has elapsed, place the pan on the stove and bring its contents to a boil over low heat. As soon as this happens, you need to remove the resulting foam, remove the container from the stove and leave it for 6-8 hours (some wait the whole night and continue cooking in the morning).
After the time specified in the recipe has passed, the jam must be boiled again so that the contents are simply warmed up. Now it’s time to start preparing the seeds. They need to be broken, the kernels removed and the skin removed from each one. As soon as the jam becomes hot, it should be removed from the heat, cooled and cooked again, but this time with the seeds. At this stage, the jam should be cooked for no more than 7 minutes. After this, the dessert needs to be poured into sterilized jars and sealed with metal lids. This homemade apricot jam will certainly please all guests. It can also be prepared not as a winter preparation, but as a seasonal delicacy - it will also be delicious.
Thick aromatic jam
Don’t know how to make apricot jam for the winter? It couldn't be easier! It can be made not only from whole fruits, but also in the form of jam.
To do this you need to take:
- 1 kg ripe apricots;
- 0.5 kg sugar.
Practical part
The fruits need to be washed, wiped dry with a towel and, after removing the seeds, put them in a saucepan and sprinkle with sugar. Immediately place the container on the stove and wait for the contents to boil.
After this happens, you need to reduce the heat and continue cooking at lower power for 20 minutes, remembering to stir occasionally. At this stage, you will notice how the fruit gradually takes on a porridge-like shape. As soon as the jam begins to reach a state of homogeneity, you should add cinnamon to taste to the pan, stir well, let it cook until the end and, after placing it in jars, roll it under the lid.
Jam "Kyiv"
This apricot jam for the winter is very easy to prepare. In addition, it looks very beautiful, since the jar contains only whole fruits.
To prepare it, you need to wash 1 kg of ripe, dense apricots, wipe them dry with a towel and pierce each fruit in several places with a toothpick. After this, you need to start preparing syrup from 1.5 kg of sugar and a couple of glasses of water. After it is ready, you should pour it over the apricots and leave it to steep in a cool place for a day. It is very important to choose good fruits, without damage, to prepare such jam. This way they will retain their original appearance.
After 24 hours, the syrup must be drained from the fruit and boiled thoroughly over the fire. After this, the procedure must be repeated. Pour sweet syrup over the apricots again and leave again for the same period. As soon as a day has passed, the fruits along with the syrup should be put on the stove, boiled and, poured into jars, rolled up under the lids.
Five-minute jam
This recipe describes how to make five-minute apricot jam for the winter. When cooking using this technology, you won’t have to stand at the stove for hours waiting for the contents to boil, and you won’t have to wait a while for it to infuse and become saturated. In addition, the fruits retain a huge amount of useful substances, since they are not subjected to heat treatment.
To prepare tasty and healthy jam, you need to put 1 kg of peeled apricots in a blender. After this, you need to boil a couple of oranges and one lemon for some time. This is done in order to eliminate the inherent bitterness from the fruit. After this, you need to remove all the seeds from them and cut them into small pieces, and then add them to the apricots. All ingredients must be ground until smooth, preferably twice. The jam is almost ready - now you need to add 3 kg of sugar to it. After thorough mixing, pour into jars and roll under an iron lid.
Apricot slice jam
To prepare such apricot jam in slices for the winter, it is advisable to choose dense fruits. You can even use slightly unripe ones.
To prepare it, you need to wash and pit 1 kg of apricots, dividing each fruit into two halves. In a separate bowl you need to prepare a syrup from 700 g of granulated sugar and 1.5 liters of purified water. Having brought it to a boil, it is worth pouring it over the fruits, which were previously placed in a sterilized jar (it is advisable to use a liter jar, since with a smaller volume the fruit may lose its shape). After this, the containers should be covered with a lid and left to sterilize for 20 minutes, after which they can be rolled up using a machine.
Apricot jam with cherry leaves
The original technology of how to cook apricot jam for the winter is presented in this section. The recipe for making such a delicacy is very simple and does not require any culinary tricks. Any housewife can please her guests and her household with a ready-made dessert.
To prepare aromatic jam, you need to take 1 kg of apricots of the juiciest variety. They are best suited for this type of jam. You need to remove the seeds from them and place the fruit in the pan. Add 0.5 kg of granulated sugar there and leave to infuse for 40 minutes. After this time, the fruits must be mixed so that the sugar is distributed evenly and, placing the pan over low heat, bring everything to a boil. In this state, the fruits need to be boiled for 5 minutes and, after setting aside for a couple of hours, cool slightly.
After such manipulations, all steps must be repeated, but with 5-7 cherry leaves, which can be placed directly with the twig. In this composition, the ingredients should be cooked over low heat for 15 minutes, stirring without stopping, but without destroying the structure of the apricots. After the allotted time will pass, you need to take out the leaves and put the jam in the jars, rolling up the lids.
Apricot jam in a slow cooker
The recipe for apricot jam in a slow cooker for the winter is very simple and even an inexperienced housewife can prepare such a delicacy.
To do this, you need to take ripe and, preferably, large apricots (600 g), peel them from the seeds. Place fruit and 300 g of sugar in the slow cooker. You also need to add fresh juice extracted from half a lemon. For an hour, the ingredients should be cooked in the “Stew” mode, covered, stirring occasionally. After these simple procedures, the jam is ready. It can be placed in sterilized jars and rolled under the lids.
Jam in the oven
Apricot jam for the winter with extraordinary taste qualities can also be cooked in the oven. To do this, you need to take 3 kg of ripe, but not very soft fruits, wash them thoroughly, dry them and remove the seeds. After this, you need to add 1 kg of granulated sugar to them and leave for a while so that the juice comes out. To speed up this process, you can leave the container with fruit in a warm place. After this, the basin with apricots must be sent to the oven, which should first be preheated to a temperature of 180 o C.
During the heat treatment, the contents of the container must be stirred periodically. How long to cook apricot jam for the winter, which is prepared according to this recipe? Everything is simple - to a state of homogeneous density. As soon as a thick mass forms in the basin, the jam is ready. After reaching the required state, the dessert should be placed in jars and, covered with metal lids, sent to a cold place to wait for winter.
Spicy apricot jam for the winter
The recipe for this dessert is a little unusual. Indeed, in addition to fruits and sugar, among its ingredients you can find a certain amount of spices. The end result is an excellent delicacy that will certainly become a favorite for all family members.
In order to make this truly delicious dessert, you need to take 1 kg of ripe pitted apricots and, putting them in a saucepan, lightly crush until the juice appears. After this, the fruits must be put on the fire to heat them, bringing them to a boil.
Squeeze the juice out of one ripe lemon. One pectin must be dissolved in it. After this, place in a saucepan with boiling apricots lemon juice with pectin, as well as 1 kg of sugar and a certain set of spices, which should include a couple of cinnamon sticks, as well as 5 cardamom and clove seeds each. In this composition, the ingredients need to be mixed well and wait until they boil again. As soon as this happens, you should immediately turn the heat down to a minimum and keep the container of jam on low heat for 10 minutes, then put it into jars. Delicious and spicy apricot jam is ready for the winter.
Apricot jam for the winter (with gelatin)
To prepare such a dessert, 0.5 kg of apricots must be washed, pitted, and the halves of the fruit should be placed in a container with the inside side up. Sprinkle them on top with 0.5 cups of sugar and a pack of dry gelatin (15 g). In this composition, under the lid, the ingredients should be left for exactly one day. As soon as the allotted time has passed, the pan with the contents should be placed on low heat and add about 0.5 cups of purified water and just a little citric acid (1/4 tsp).
Apricots should be brought to a boil and cooked for 5-6 minutes, without turning up the heat. Once everything is done, the fruit and syrup should be transferred to sterilized jars and rolled under metal lids. This is how easy it is to prepare apricot jam with gelatin for the winter.
Bright sunny fruits filled with the living energy of nature attract the eye and evoke an irresistible desire to enjoy their unsurpassed taste. All this positivity, as you may have guessed, comes from apricots.
The first to ripen are the fruits, which are popularly simply called “kalirovka”, although there are different varieties among them. These apricots are distinguished by their size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.
We eat them with all our hearts and, if possible, stock up on this delicacy for the winter. Making apricots in the form of jam long tradition our people. Each family prepares it differently, often passing the recipe down from generation to generation.
But for those who have decided to make jam from sunny fruits for the first time, we want to offer the easiest and simplest recipe - pitted apricot jam “Five Minutes” for the winter.
Its main advantage, of course, besides the taste, is that it is easy to prepare and does not take much time.
Ingredients
- Apricot fruits – 1 kg;
- White sugar – 0.5 kg (more if the apricot is sour)
To make the jam we will use a stainless steel pan with a wide bottom.
Preparation
When buying apricots at the market, be sure to taste them and at the same time determine whether the pit is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant, hard veins in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It is better to avoid them altogether.
Apricots can taste more sour or sweeter, so the amount of sugar you need to make the jam will depend on what you choose. Think for yourself what is best for you to do.
We bring the purchased apricots home and pour them into a bowl, fill them with water, and leave them for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After this, it is advisable to wash the apricots under running water individually.
Remove the seeds from clean fruits. The easiest way to do this is to use a sharp knife.
Place the prepared halves in a bowl or pan with the cut side up. Sprinkle with granulated sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.
Lay out all the halves in layers, sprinkling with sugar.
At this point our actions are suspended. Apricots must stand for some time (different for each variety) so that a lot of juice is released. Of course, all the sugar will not melt.
Time passed, and we got this result. Our halves of apricots drowned in own juice, which is exactly what needed to be proven.
The time has come for the actual cooking of the jam. Place the saucepan on low heat. We arm ourselves with a wooden spatula and stir gently (so that the sugar dissolves faster and does not burn).
We wait until it starts to boil. As soon as this happens, immediately turn off the fire. Let our jam cool completely.
Once it has cooled, we begin the final cooking period. Heat the pan (low heat) and cook for five minutes from the moment it boils.
That’s all our pitted apricot jam “Five Minute” is done. All that remains is to immediately pour it into prepared (hot sterile) jars, close the lids and put it in the pantry until winter.
Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!
Selection of ingredients and cooking features
Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).
Despite the fact that during heat treatment some of the beneficial substances are lost, apricot jam still retains many vitamins and minerals necessary for humans.
5 rules for a delicious dessert
Preparing an amber delicacy is not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs recommend following five points.
- Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
- Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
- Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
- With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
- Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.
To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.
Apricot jam recipe
You can prepare “summer in a jar” in different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.
The treat can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece of ginger root will add piquancy. If you pour in a couple of tablespoons of orange or lemon juice, the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.
From whole fruits
Peculiarities . This is one of the simplest recipes. It involves making apricot jam with pits. It's lightweight and quick recipe, but such conservation can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored for more than a year, the seed begins to release harmful toxins.
Compound:
- apricots - 1.2 kg;
- water - 0.45 ml;
- citric acid - 5 g;
- sugar - 1.75 kg.
How to cook
- Dry the washed fruits on a paper towel.
- Pour water into a saucepan and boil it.
- Carefully place the fruit into the boiling liquid.
- Cook the product for three minutes.
- Remove the apricots and immediately plunge them into ice water for a minute.
- Place the fruit in a colander and allow excess water to drain.
- Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
- In a bowl for future jam, boil syrup from water and sugar.
- Place fruit in the sweet base and add citric acid.
- Bring the mixture to a boil.
- Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
- Remove the pan from the heat.
- Allow the piece to cool completely (approximately eight hours).
- Repeat cooking over low heat for a few minutes.
- Let the dish brew for eight hours.
- After a while, boil the delicacy for the third time.
- As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
- If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.
This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. Carefully remove the pit from whole fruits without damaging the structure. Insert the core in its place walnut. In all other respects the recipe remains the same.
In slices
Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.
Compound:
- fresh fruit - 1 kg;
- sugar - 1 kg.
How to cook
- Wash the apricots, halve them and remove the pit.
- Place the resulting raw materials in a saucepan.
- Cover the fruits with sugar.
- Shake the container several times to ensure the sugar reaches the bottom rows.
- Leave the workpiece to let out the juice for eight to ten hours.
- Boil the mixture and turn off the heat.
- Leave the jam to cool.
- Repeat the boiling-cooling procedure two or three more times.
- To keep the slices beautiful, do not stir the workpiece.
- After the last boil, pour the jam into jars and close the lids.
Don't rush to throw away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.
"Five Minute"
Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to prepare a fragrant delicacy.
Compound:
- apricots - 1 kg;
- sugar - 300 g.
How to cook
- Remove pits from apricots.
- Place the fruit halves in a saucepan.
- Cover the raw materials with granulated sugar.
- Wait until the fruit releases its juice (approximately 10-12 hours).
- Place the pan on the fire and boil.
- From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
- Immediately put the amber jam into jars and roll them up.
Plus plums
Peculiarities . Apricots are easily combined with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you prepare apricot jam with plums correctly.
Compound:
- apricots - 1.5 kg;
- plums - 1.5 kg;
- sugar - 2.2 kg;
- water - 750 ml.
How to cook
- Divide the plums and apricots into halves and remove the pits.
- Place the raw materials in a saucepan.
- Pour sugar into the water and cook the syrup.
- Pour the sweet liquid over the fruit.
- Infuse the preparation for approximately six to eight hours.
- Drain the syrup, boil and pour over the softened fruit again.
- Such fillings must be repeated two or three times.
- For the last time, put the fruit in syrup on the fire and simmer the jam for half an hour over low heat.
- Place the hot mass into jars and seal for the winter.
With cherry
Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.
Compound:
- apricots - 1.5 kg;
- cherries - 1 kg;
- sugar - 1.5 kg.
How to cook
- Peel the cherries and apricots.
- Place fruits and berries in a saucepan.
- Pour sugar over the aromatic raw materials and shake the container well.
- Wait for the juice to appear.
- Now put the pan on the fire.
- Boil the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
- Be sure to skim off the foam.
- Place the finished delicacy in jars and store for the winter.
With pumpkin
Peculiarities . Sweet orange pumpkin can add a magical aroma and taste to any delicacy. Apricot jam is no exception. It's surprising that the pumpkin itself ready dish absolutely not felt.
Compound:
- orange pumpkin - 800 g;
- apricots - 1 kg;
- cinnamon - one stick;
- sugar - 320 g;
- lemon - one;
- star anise - one star;
- water - one and a half glasses;
- almonds (optional) - a handful;
- zhelfix - 40 g.
How to cook
- Divide the apricots into slices and cut them into small pieces.
- Chop the pumpkin pulp to match the fruit.
- Carefully rinse the lemon, cut it into pieces along with the zest.
- Connect the blanks.
- In a separate pan, cook syrup from water and sugar.
- Pour hot syrup over the fruit and vegetable mixture.
- Add cinnamon and star anise.
- Add almonds if desired.
- Cook the treat over low heat for about 30 minutes, remembering to stir.
- In a cup, mix gelfix with a tablespoon of sugar.
- Pour the resulting mixture into the jam and stir.
- Boil the mixture for a couple more minutes, and then roll it up for the winter.
If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this will the pumpkin-apricot jam fully acquire its true taste.
With apples
Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. If you like savory and sour flavors, then prepare a treat with the addition of citrus fruits.
Compound:
- apricots - 1 kg;
- apples (sweet varieties) - 1 kg;
- orange - one;
- lemon - one;
- sugar - 1.6 kg;
- water - 250 ml.
How to cook
- Cut apples and apricots into pieces.
- Combine fruits.
- Carefully wash the orange and lemon.
- Chop the citruses along with the zest.
- Place all ingredients in one pan.
- Add sugar.
- Pour in a little water and set the mixture to simmer on the fire.
- Stir the mixture periodically.
- Boil the jam for 30-40 minutes.
- If you want jam, beat the mixture with a blender.
- Place in jars and roll up.
Jam with added zucchini
Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini does not naturally have a distinct taste, so it does not interfere with the apricot aroma. Prepare delicious preparation The following recipe for apricot and zucchini jam will help.
Compound:
- zucchini - 1 kg;
- apricots - 0.8-1 kg;
- sugar - 1.7 kg;
- water - 1 l;
- lemon - two citruses.
How to cook
- Divide fresh apricots in half and remove the pit.
- Place the fruits in a saucepan and add a little water.
- Simmer the apricots over low heat until they are completely softened.
- Peel the zucchini, remove large seeds, and cut into pieces.
- Boil the vegetables in a small amount of water until softened.
- Puree the zucchini.
- Combine the apricot mass with the zucchini mass.
- Squeeze the juice out of the lemon and grate the zest.
- Pour the juice into the jam, add the zest and sugar.
- Boil the mixture.
- Boil the jam over high heat for 15 minutes, stirring constantly.
- Divide into jars.
Jam from a slow cooker
Peculiarities . You can make more than just jam from overripe apricots. Juicy, delicious fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.
Compound:
- apricots - 1 kg;
- sugar - 500 g;
- water - 0.5 l.
How to cook
- Wash the apricots, halve them and remove the pits.
- Place the raw materials in the multicooker bowl.
- Pour in water.
- Set the “multi-cook” mode and the temperature to 160 ºС.
- Simmer the fruits for 20 minutes.
- Grind the softened fruit through a sieve.
- Mix the puree with sugar.
- Place it in the multicooker bowl.
- In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
- Then put the fruit puree into jars and seal it for the winter.
Delicacy from the oven
Peculiarities . An appetizing dish can be prepared in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.
Compound:
- sugar - 1 kg;
- apricots - 1 kg;
- balsamic vinegar - a quarter glass.
How to cook
- Peel the apricots.
- Place them in a deep baking tray.
- Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
- Gently mix the mixture.
- Since the jam is prepared without water, you must wait until the fruits release their juice.
- Preheat the oven to 180ºC.
- Place a baking tray with fruit in it.
- Do not allow much bubbling while boiling.
- Simmer the treat for about one to two hours, stir it occasionally.
- Place the finished dish in jars and roll up.
No cooking
Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.
Compound:
- apricots - 2 kg;
- lemon - one;
- oranges - two;
- sugar - 3 kg.
How to cook
- Separate the fruits and remove the seeds.
- Wash the citrus fruits thoroughly.
- Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
- Cut the lemon and oranges into pieces, remove all the seeds.
- Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
- Mix aromatic puree with sugar.
- Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).
Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To eliminate the problem, before use, put open jar on water bath. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.
The simplest and delicious recipes tender and fragrant apricot delicacy
Apricot jam without seeds
Sunny apricot jam can be prepared in many ways. But it’s always more pleasant to feel the full harmony of taste without interrupting the removal of seeds from the delicacy. To prepare 1 liter of tender jam without the core you need to take:
- Apricots – 0.9 kg;
- Water;
- Granulated sugar – 0.9 kg.
To make jam from pitted apricots, well-washed fruits are cut lengthwise and pitted. If desired, the fruit can be left as is, or cut into pieces. Sprinkle the apricots placed in a deep pan with granulated sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and become saturated with sweetness.
Please note: if you don’t have that much time, you can pour about 190 ml of water into the pan and immediately put it on the fire. In any case, boil the infused or water-filled fruits for 1 minute, removing the resulting foam. After this, the fruits must be set aside again for 11 hours. Now, after the jam has boiled, boil it over low heat for another 12 minutes. The hot, finished delicacy is divided into clean and sterilized jars and sealed.
Five-minute apricot jam in slices
For those who cannot boast of a lot of free time, but still want to try homemade jam in winter, the “five-minute” recipe is perfect. In addition, the preparation is very simple, you need:
- Apricots – 1.5 kg;
- 1.5 kg sugar;
- 500 ml water.
How to cook jam from apricot slices for five minutes: dry the washed fruits with a towel. Cut the pitted apricots into slices and pour them into an enamel pan in layers. In this case, you need to lay out the fruits with the centers up, sprinkling each layer with granulated sugar. While the apricots release their juice, you can set them aside (for at least 4 hours, you can put them in the refrigerator overnight) and start preparing the jars.
Pour the infused apricots with clean boiled water (you can do without it if the jam should be thicker) and put it on the stove. Boil over medium heat for 5 minutes, then set aside for 3 hours. We repeat these events 3 times. If you want to leave whole slices, then you should not stir the jam during the cooking process. You just need to shake the container or rock it from side to side. When it boils, remove the foam.
After the third boiling, pour the jam into dry, clean jars, seal and let cool, after which we put it in a cool place.
Five-minute pitted apricot jam
You can also make seedless jam using the five-minute recipe.
For it you need to take the following ingredients:
- Sugar – 1 kg;
- Apricots – 2 kg.
The jam boiled according to this recipe turns out to be liquid, but it is perfect for soaking cakes and biscuits; you can use it to make a fruit drink or cocktail. Peel the cooked fruits and place them in a saucepan or bowl with an enamel surface.
After covering the apricots with sugar, leave them aside to form juice for 12 hours. Depending on the degree of maturity, the time can be reduced. After that, the fruits are placed on the fire and, stirring, bring to a boil. Boil the delicacy for 5 minutes, then cool and boil again for 5 minutes 3 times.
When the finished treat has cooled, you can pour it into sterile jars. Once sealed, the delicacy should cool, after which it can be stored in the cellar.
Apricot jam with kernels
Apricots without seeds but with kernels are also useful. The original jam will be made from the following amount of ingredients:
- Fruits – 1 kg;
- 1 kg – sugar;
- 100 g of water.
Remove the pits from washed and dried apricots by making a cut. We take out the kernels from them and return them back to the fruits. This way you will get jam from stuffed apricots. Now we cook syrup from sugar and water. After boiling, stir and wait for all the sugar crystals to dissolve.
Pour the stuffed fruit into the boiling sweet liquid and cook for 5 minutes. After this, you need to let the mixture brew for about 3 hours. Then boil again for about 5 minutes and let cool again for about 2 hours. The third time after cooking, immediately pour into sterile, clean jars and seal.
How to make apricot jam in slices
In order to properly prepare jam from apricot slices, you need to take equal parts sugar and fruit.
How to properly cook apricot jam in slices: wash the fruits well and remove the seeds. Then, having cut into slices of the required size, the apricots are placed in an enamel container in layers, alternately sprinkled with sugar. The last layer is also covered with sugar on top.
After this, you need to let the fruit release its juice. To do this you need to leave them overnight. Be sure not to stir the fruit. Also, the secret of whole slices is not only to shake, but not to stir the jam, including during cooking. Also, for this you need to use ripe, but not overripe fruits.
On the stove, bring the apricots to a boil and cook them for about half an hour, after which we put them in sterile jars and seal them. You can prepare jam from the wedges according to the five-minute recipe, boiling in several batches for 5 minutes. You can also add citric acid at the end of cooking.
Apricot jam with gelatin
For lovers of jelly, marmalade and thick treats the best recipe There will be an option for apricot jam with the addition of gelatin.
To do this you need to take:
- Apricots – 1 kg;
- Gelatin – 30 g;
- 2 tbsp. Sahara.
The washed fruits are cleaned, removing seeds, and divided into halves. Sprinkle with sugar and place the apricots in a cooking container, adding instant gelatin crystals. Leave it in this form for a day. The next day there will be enough juice and the fruit can be put on low heat. Bringing to a boil, remove the foam.
After boiling the jam, pour it into sterile jars and seal. Before using, it is advisable to put the jam in the refrigerator for a while so that it hardens a little. After which the apricot jelly-like jam is ready. Enjoy your tea!
Overripe apricot jam
It is not always possible to cook what you want from overripe fruits.
For example, they are unlikely to make compote. However, you can make excellent jam from overripe apricots. Or rather, it will turn out more like jam, but very tasty. For it you need to prepare the following products:
- Overripe apricots – 1 kg;
- Sugar – 1.2 kg.
To make the jam even more tender, it is recommended to remove the skin from the fruit. In addition, then the color of the delicacy becomes more saturated and bright. So, wash and dry the apricots. Once the fruits have dried on a kitchen towel, you can remove the skins from them. Don’t be upset if, when peeling, the pulp starts to turn into mush—you’ll have to cook less.
Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that you don’t have to wait for the juice to release. Boil over low heat for 15 minutes, stirring constantly. When the jam has cooled completely, you need to boil it in two more batches for about 10 minutes. Between cooking, we also set the mixture aside to cool.
Each time the jam will become thicker. You need to finish cooking on the stove when the thickness seems sufficient. And after that you can immediately put it in sterile jars. Enjoy your tea!
Is it possible to freeze apricots for the winter: recipe
Housewives freeze a lot of berries and herbs for future use in the winter, but for some reason not everyone remembers about larger products.
This is how apricots are ignored. Many simply do not know whether it is possible to freeze apricots for the winter, but they not only can, but also need to be prepared in this way. Sunny fruits contain many useful substances that are difficult to preserve using traditional harvesting methods.
Beneficial properties of apricots that are preserved when frozen:
- The fruits acquire this bright color of the sun due to their saturation with carotene, the amount of which they contain is not inferior to the amount contained in egg yolk.
- The presence of vitamins B (B1 and B2), C and PP.
- Apricots contain many useful microelements: manganese, cobalt, copper, iron and potassium.
This fruit is useful for people suffering from cardiovascular diseases, and it also helps with burns on the face in the form of a mask. And when frozen, you can preserve absolutely all the vitamins and elements. There are several freezing methods:
- Entirely;
- In syrup;
- In halves;
- Grinded with sugar.
The main thing with any method is to adhere to the rules of correct preparation.
Firstly, if you freeze it, it is better to do it in several smaller portions at once, since thawed foods cannot be re-frozen.
Secondly, the process of freezing apricots should be gradual and unhurried, so as not to end up with an unappetizing porridge.
How to properly freeze apricots
Depending on the freezing method, the harvesting rules will also change. So, to find out how to properly freeze apricots, you must first decide how you want to prepare them. Let's look at the features of freezing apricots in different ways.
General procedures for all freezing methods:
- For freezing, you need ripe, undamaged fruits.
- The fruits are thoroughly washed in warm running water and laid out on a towel to dry.
- At the next stage, you can divide the whole fruits into two slices, also removing the seeds.
Next, to preserve the fruits whole or in halves, you need to prepare a small tray that will fit in the freezer. Place the dried fruits on it in one layer and put them in the freezer. From such fruits you can subsequently prepare anything you like: compote, sauce, smoothie, jam, etc. Instead of a tray, you can simply use a clean plastic bag. Naturally, it is desirable that there are no other products in the chamber during the freezing period.
To freeze in syrup, place clean dry fruits in a saucepan and sprinkle with sugar in layers. They stand like this until the granulated sugar dissolves in the juice that comes out of the berries, turning into syrup. Then we freeze it in closed food-grade plastic containers.
Well, the last method is grinding the fruits with sugar. Washed apricots are crushed using any in an accessible way in puree. Now add sugar to taste and lemon juice. When the sugar has dissolved in the juicy mass, you can put it in plastic containers and, closing them, put them in the freezer.
Apricot jam in slices: quick and easy
Everyone is accustomed to the fact that making jam from apricots and other fruits requires not only skills, but also a lot of patience.
But not everyone knows how to make apricot jam in slices quickly and without hassle. To do this, you will need a microwave (in extreme cases, an oven) and food in the following proportions:
- Fruits – 1 kg;
- Sugar – 500 g-1 kg;
- Juice of half a lemon or 3 tbsp. l. water.
We clean the washed and sorted fruits from seeds and pour them into a special container for microwave oven. Please note that it is advisable not to use plastic or very small containers, as boiling will create quite a lot of foam from the jam. Pour lemon juice or water into the apricots and place the uncovered container in the microwave turned on at full power for 5 minutes.
During this time, the fruits will release juice and soften. Add sugar to them and mix the products carefully. Then put the container back into the oven for 5 minutes. After taking it out after the time has passed, mix it again and put it in the microwave for another 5 minutes. It turns out it only takes 15 minutes to make the jam!
The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Bon appetit!
Apricot jam: recipe by Yulia Vysotskaya
The famous actress and now popular TV presenter Yulia Vysotskaya turned her favorite hobby - cooking - into work and now shares her secrets with all of us. Not only tasty, but also healthy delicacy - apricot jam according to the recipe of Yulia Vysotskaya: simple but elegant. To prepare a delicacy according to this recipe you need to prepare:
- Lemon – 0.5 pcs.;
- Granulated sugar – 900 g;
- Apricots – 1 kg.
Wash the fruits and remove the seeds from them, cutting the fruits into halves. Fill the apricots with water and place on the stove. When the water boils, add sugar and the juice of half a lemon to the fruits. The products are cooked for 1.5 hours. During this time, we regularly check the accumulated foam and remove it. If you really want to get jam rather than jam, then periodically rub the fruits with a spoon against the walls of the container.
The result is a homogeneous jam, which we immediately pour into jars and allow the delicacy to thicken. That’s it, Vysotskaya’s jam is ready!
Apricot jam in a Redmond slow cooker
Anyone who has tried this miracle of technology knows how much easier it is to cook with a slow cooker.
It makes it much easier and faster to prepare sweets for the winter. To make excellent apricot jam in the Redmond multicooker, you need to prepare the products in proportions of 1 to 2:
- Fruits – 600 g;
- Sugar – 300g.
The amount of granulated sugar can be changed to your taste, you can use 1:3. First of all, wash the apricots and remove the pits. The finished halves can also be cut into pieces. Place the fruits in the multicooker bowl, pouring sugar on top. If desired, you can add lemon juice to the dish.
We set the multicooker for 1 hour in the “baking” mode. Next, the housewife will only need to periodically stir the mass so that it does not stick to the bottom. But that’s all, when the time is up, all that remains is to put the jam into jars and roll it up. Now the main thing is to wait until winter so as not to open the delicacy ahead of time.
The only drawback of cooking jam in a multicooker is the small volumes of one batch. But it's worth it. Enjoy your tea!
Apricot jam with pits: a royal recipe
An original variety for those who love apricot jam with pits - royal recipe preparing delicacies.
It will require more effort and time spent, but all the work will not be in vain. For this variation of a simple recipe you will need:
- Apricots – 4 kg;
- Sugar – 3 kg;
- Citric acid – a pinch.
We thoroughly wash and dry the fruits. The seeds from the fruit are not completely removed traditional way. You need to insert a thin wooden stick into the recess from the tail and squeeze the core out of the fruit. This must be done very carefully in a circular motion. Thanks to this simple method, all apricots will retain their integrity.
We remove the kernels from the seeds, carefully breaking them with a hammer, and “stuff” our apricots with them. Now prepare the sweet syrup. Pour the boiled liquid over the fruits placed in the pan and put it on the fire. Having brought to a boil, remove the foam from the jam and turn off the stove. Now you need to be patient, the delicacy should be infused for about 10 hours, no less.
After the time has passed, we repeat the cooking procedure twice, between these stages the jam cools for more than 12 hours. The third time, the jam can be poured into sterile jars and stored for the winter. Enjoy your tea!
Transparent apricot jam “Amber Lake”
In order to please your family and friends with a crystal clear amber delicacy, all you need is to prepare clear apricot jam. To do this, you need to take products in the following ratio:
- Peeled apricots – 1 kg;
- 0.8 - 1 kg granulated sugar.
Any fruit is suitable for this recipe, both slightly overripe and unripe. For utensils, take a pan with a thick bottom or a brass basin. The apricot halves are sprinkled with sugar and left for 3-4 hours to release the juice. In the meantime, you can prepare containers for the preparation.
Then we move the pan with the fruit onto the stove; you can add a little water to speed up the cooking process. While the sugar melts, carefully stir the mixture with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for it to boil and remove from heat. While neither the container nor the mass has cooled down, you can turn the fruit over, completely covering them with hot syrup. Now we leave the treat for a day.
The next day, reheat the jam by placing the pan over low heat, bringing it to a boil. Now turn the flame down to very low and heat for another 10 minutes, always stirring the mixture. Then we leave the apricots again for another 12 hours - a day. The jam will already be quite viscous and thick, but another procedure will be required.
For the third time, we repeat the second stage of cooking completely, after which we get an amazing thick jam with whole fruits and an amazing aroma. After another 12 hours, at least, reheat the jam for the last time, continuing to stir the fruit very carefully. Pour the already quite hot jam into jars and seal.
Apricot jam slices with pits
To treat yourself to apricot jam, slices with seeds, you need to take whole fruits, but ripe enough.
Instead of apricot kernels, you can take almonds, then the taste of the delicacy will be especially bright. So, for preparation you need:
- Apricots – 1 kg;
- 1 kg granulated sugar;
- Citric acid – 1/2 tsp.
The given amount of products should yield about 1 liter of finished jam. We rinse the fruits well in running water, dry them on a kitchen towel and divide them into slices, removing the seeds along the way. We take the kernels out of the seeds and also wash and dry them. Now place the apricot slices in the pan in layers, sprinkling them with granulated sugar. If the fruits are not quite ripe, you can add a little water to the pan. So we leave the food for a day.
The next day, place the pan on the stove and bring the mixture to a boil. At this time, you need to stir constantly, helping the sugar to dissolve better. When the jam boils, reduce the heat and simmer for about 40 minutes, stirring constantly and removing the foam that has formed on the surface.
About 5 minutes before the end of cooking you need to add citric acid if you decide to add it, although this is not necessary. At the same time, add our kernels and mix everything thoroughly. The jam is ready! Pour the delicacy into clean steamed (sterile) jars, seal and leave to cool in the usual way - wrapped in a blanket and turned upside down.
Royal apricot jam
Royal apricot jam cannot be called a simple homemade jam.
This is an incredibly tasty and exquisite delicacy that you won’t be ashamed to treat your guests to. To prepare it you need to take the following products:
- Fruits (apricots) – 1 kg;
- Water – 1 tbsp.;
- 1/2 kg sugar.
Apricots need to be sorted, selecting only dense, ripe fruits without damage. Then we wash and remove seeds from the best fruits. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or bowl for cooking. It is recommended to choose cookware made of brass or copper. Instead of apricot kernels, you can use walnuts.
Pour water (about 200-250 ml) into the pan with the fruits and add sugar. Cook the fruit with sugar over moderate heat. Stir the mixture regularly with a wooden spatula, but with extreme care. Cook until all the sugar is dissolved in the liquid, but not burnt. If you suddenly missed it a little, you can add a little hot water.
Having boiled the syrup with apricots in this way, let it cool. After this, pour the syrup into a separate bowl and return it back to the stove. Pour boiling syrup over the fruit. Then, when it cools, drain again and bring to a boil. The procedure is repeated at least 3 times. Look at the richness of the jam.
When the jam has acquired the desired thickness and taste, it can be placed in sterile jars and sealed. The rolls are immediately wrapped in a towel that has been previously soaked in water. We remove the already cooled workpiece into the cellar.
Apricot jam slices with soda
The recipe involves making apricot jam in slices with soda so that the fruits do not boil over and retain their shape.
The recipe will require some attention and hard work. Required Products:
- Fruits – 1 kg;
- Granulated sugar – 1 kg;
- Water;
- Soda – 1 tsp.
Remove the seeds from the washed fruits and divide the fruits into slices. To prevent the fruits from falling apart during thermal treatment, you need to pour the slices for 5 minutes soda solution. Dissolve soda in 1.5 liters of water.
Separately, prepare the syrup, which we pour over the apricot slices. Let them cool, then pour the syrup back and boil again. Pour the re-boiled syrup into the pan with apricots and cool again. This procedure must be repeated 4 times. The last time, let the jam cool completely and distribute it into sterile jars.
Apricot jam slices in a slow cooker
You can easily and quickly make apricot jam in slices in a slow cooker. For this recipe you will need the following amount of ingredients:
- Fruits (apricots) – 0.6 kg;
- 300 g sugar;
- Lemon juice – 1/2 pcs.
Dry the washed fruits with a kitchen towel and remove the seeds. Next, cut the apricots into slices and place them in the multicooker bowl. Sprinkle granulated sugar on top of our fruits, add lemon juice, mix thoroughly but gently. We select the “quenching” mode and set the equipment to work for an hour.
Please note that if the mode is “stewing”, then you can cook with the lid closed, but if “baking”, then do not close the lid. Stir the jam periodically during the first 15 minutes and constantly during the last 15 minutes to prevent it from burning.
When time has passed, the jam is ready and can be poured into clean steamed jars. Having rolled up the pieces, turn them over, wrap them and leave them to cool. The recipe can be slightly modified to suit your taste, for example, adding nuts or apricot kernels. Enjoy your tea!
Unripe apricot jam
If you get a lot of unripe fruits from your harvest or purchased apricot, don’t be upset.
You can make amazing jam from unripe apricots with an original shade and aroma. For him we take:
- Green apricots – 1 kg;
- Sugar – 1 kg;
- Half a lemon (juice);
- Water – 3 tbsp.
The fruits, washed three times in cold water through a colander, need to be pricked with a needle, or better yet, with a toothpick across and along the fruit directly through the soft seed. Then put the fruit in boiling water for a couple of seconds and drain. Now you need to leave them on a towel to dry. While they dry, you can prepare the syrup.
Dip the dried fruits into the ready-made hot sugar syrup, squeeze the juice out of the lemon and send it there. Boil the mixture until cooked, periodically skimming off the foam with a slotted spoon. You can add vanilla if you wish. Pack the finished jam into jars.
Delicious apricot jam in a bread maker
If there is a bread machine in the house, then this miracle of technology can be used not only for its original purpose. You can speed up the traditional preparation of the delicacy by making excellent apricot jam in a bread maker, which will also significantly save time. Required Products:
- Apricots – 0.8 kg;
- Sugar – 0.4 kg;
- 3 tbsp. l. water.
We wash the apricots, divide them in half, removing the pits along the way. Pour water into the bowl of the bread machine and place the prepared fruits. In technology modes, select “Jam” and press the start button. Periodically you need to check the consistency of the jam; if necessary, you can set a different cooking time.
If you want a thick jam or jam, then before cooking the apricots need to be divided into 6-8 parts and mixed well with the rest of the ingredients during cooking. When the bread machine is finished working, the jam can be sealed in sterile jars and cooled and stored in the cellar until better times.
When to buy apricots for jam?
If this is the first time a housewife has encountered preparing sweet dishes for the winter, then jam will probably be included in this list.
But, when should you buy apricots for jam in order to catch ripe fruits, not already overripe ones, or, on the contrary, not to rush, purchasing still green fruits? Let's try to answer this question.
Despite the fact that apricots can be found on sale at the end of spring, the season of these sunny fruits begins in mid-July and lasts until the end of the month. Ideal option There will be harvesting, and therefore purchase of fruit, in the second half of July. If you plan to prepare jams or just preserves without whole fruits, then you can extend the preparation period to a maximum of the beginning of August. Then the amber fruits already disappear from the shelves.
It is worth mentioning not only when, but also how to choose fruits so as not to get into trouble. Firstly, the fruits should not have brown spots and dots, which indicate that the fruit is second-rate. They are not harmful, but they will spoil the quality of the final product. Secondly, you should not choose soft fruits, because this also indicates their venerable age. It is recommended to give preference to elastic apricots.
Another note: you should not purchase pinched or cracked fruits, since the place where the juice is released creates a good environment for the development of microorganisms. As for the varieties, it is better to purchase fruits with red sides for preparations - they will be both sweet and aromatic.
