Apricot jam is an excellent preparation for the winter. Its amber color lifts the mood, rich and pleasant taste will not leave anyone indifferent.

When adding additional spices, fruits and nuts, the treat gets a new, unusual flavor.

Apricot jam is incredibly tasty, and with the addition of citrus fruits it acquires notes of freshness, it smells in summer.

The right ingredients:

• apricots - 3 kg;
• granulated sugar (sugar) - 2.5 kg;
• lemon - 1 pc.;
• orange - 1 pc. (average).

It is better to take apricots ripe, most importantly not overripe (then the fruit will not separate from the seed). Semi-wild varieties, slightly unripe fruits are also suitable.

1. Rinse the apricots thoroughly, remove the rotted ones. Remove excess water with a colander and dry the fruit slightly. To take out a stone, cutting each fruit and dividing into halves. Do not throw bones. Thanks to them, jam will acquire a new unusual taste.
2. The cooking basin is best taken in stainless steel, enameled. Prepared halves of apricots should be put in it.
3. You need to prepare an orange and lemon. To do this, wash the fruits with a brush, then cut them into slices (together with the skin and seeds). Shredded citrus fruits through a meat grinder.
4. The resulting slurry must be added to the container with apricots and covered with sugar. To mix the ingredients, it is easy to shake the bowl. Leave it for 2 hours, during which time the fruits will release juice.
5. Using the hammer carefully, so as not to damage the kernels, it is necessary to chop apricot kernels. In their raw form, the nucleoli are a little bitter, but they add the zest to the jam.
6. Put a bowl on a slow fire. Using a spatula, you need to collect the resulting foam, periodically stir the contents with a wooden spoon. Bring everything to a boil, make the fire weak. Cook in 3 sets, leaving the jam for about 8 hours after each “rest” session. If you want to get a thick and dark jam, the contents are boiled 10-15 minutes after boiling. If the hostess prefers light and liquid, then 5-10 minutes is enough.
7. After the third boil, you need to add the kernels of the seeds to the pelvis, cook for 5-10 minutes. Pre-packaged hot jam in jars, pre-sterilize them. Roll up the covers and leave to cool under a blanket, blanket or towel.

To add a summer mood to your table will help, which, in addition to pleasant memories of warm days, will restore the body's vitamin reserves.

Apricot jam with pits and ginger

When ginger root is added, the jam will have a tart, slightly spicy taste. It is perfect for making sauces for any game, turkey.

You will need:

• apricots - 2 kg;
• sugar - 2 kg;
• citric acid - 5 g (optional);
• ginger root - 1.5–2 cm of average thickness.

Step-by-step cooking instructions:

1. It is advisable to take apricots whole and ripe. Rinse the fruits well under running water and dry them. Carefully separate from the seeds, remove the seeds (kernels) from them.
2. On the bottom of the pelvis with a wide bottom, lay the first layer of apricot halves. It is better to try so that the pieces of fruit are cups up. Cover everything with sugar, filling the halves completely. Alternate layers, laying apricots and sprinkling sugar to the end. If the fruits are initially not very ripe and juicy, at this stage you need to add a little water to the cooking container. Leave "rest" for 24 hours.
3. Place the container with prepared apricots on the fire, gently stir the sugar if it is not completely dissolved. Wait until the jam boils and cook over low heat for 30-40 minutes in one approach. We must not forget to remove the foam, otherwise the jam may become sour.
4. 5 minutes before turning off, sprinkle the contents of the container with citric acid, add grated grated on a fine grater. To mix everything.
5. Pour hot jam into sterilized jars (dry), cork, put upside down under a blanket or any thick cloth. Leave to cool completely.

Ginger will give the sweet treat an indescribable, unusual and original taste. In addition, this jam will fill the body with vitamins and minerals in the winter. It has anti-inflammatory, analgesic, antioxidant properties, as well as home cooking.

Apricot jam and almond leaf

This jam is fragrant, with a unique aroma. The recipe is quite simple.

Essential Ingredients:

• apricots - 1.2 kg;
• granulated sugar or sugar - 800 g;
• lemon juice - 15 ml;
• almond leaves - about 3-4 tbsp. l

The amount of ingredients provided for jam in 4 small banks.

Step-by-step cooking instructions:

1. Apricots are better to take ripe, the seed will be separated without difficulty. Wash them thoroughly under running water. Divide neatly into parts, remove the seeds.
2. In advance, you need to dry the almonds: put the leaves on a baking sheet and send to the oven until browning.
3. Put pieces of fruit in a cooking container, sprinkle with sugar, pour over lemon juice. Mix everything gently and leave overnight so that the fruits release juice. If you want and lack of time, you can not leave the contents of the basin to “rest”, but proceed to cooking.
4. Put the bowl on the tile, cook first over high heat until the sugar is completely dissolved. Next, make the fire quieter and leave to cook for about 60 minutes. Do not forget to mix the contents and remove the foam, make sure that it does not burn.
5. Then remove the jam container from the heat. The syrup thickened during cooking, when it cools, it hardens even more.
6. Allow to cool slightly, then put the basin on the stove and bring to a boil. Cook for 5 minutes.
7. Add almond leaves to the finished jam. This will give it a special, unsurpassed aroma.
8. The resulting consistency is distributed to pre-prepared banks. They should be clean, sterilized and dry. Screw on the lid and turn upside down. With this manipulation, apricot jam will stand for a long time, not spoil.

The remaining jam can be served immediately.

Apricot jam with cognac and lemon

The amber color of apricot jam cheers up, lemon gives it a spicy sourness, and a little cognac - a rich aroma.

You will need:

• apricots - 3 kg;
• sugar - 3 kg;
• cognac - 450 ml;
• lemon juice - 450 ml.

The ratio of apricots and sugar in this recipe is 1: 1, therefore, if desired, you can take the ingredients in the right amount. Cognac can be replaced with liquor or rum. Alcohol will disappear at high temperatures, leaving a pleasant aroma. Such an additive will increase the shelf life of apricot jam.

Step-by-step cooking instructions:

1. Gently split the fruit in half, free from the seeds. Large fruits are preferably cut into 4 parts.
2. Put the prepared halves in a cooking container, pour lemon juice and cognac, add 300 g of sugar. Cover with a clean cloth, napkin or towel, leave for a couple of hours, you can overnight. Fruits with sugar will start juice.
3. Put the bowl with the contents on a slow fire, cook for about 10-15 minutes. Cooking time depends on the size of the sliced \u200b\u200bslices. Fruits should become softer.
4. To the resulting slightly boiled mixture of fruits, add the remaining 2.7 kg of sugar, stir to completely dissolve. Bring everything to a boil, cook for 30 minutes over medium heat until thickened. You can make jam by boiling it over high heat. Then you often need to stir regularly with a spoon. In this case, cook no more than 20 minutes.
5. Distribute the jam to the jars (sterilized) and leave to cool. Cover the containers with a napkin or a clean lid. After complete cooling, tighten the cans tightly and put them in a dark, cool place.

Apricot jam is fragrant and unusually tasty. The boiled fruits float in a sufficiently thick syrup. About 5-6 liters of jam are obtained from these ingredients.

Apricot jam with walnuts

Nuts are a fairly popular supplement when cooking apricot jam. You can use almonds, hazelnuts, cashews, walnuts. They are soaked in syrup during cooking, softened and acquire a pleasant and unexpected taste. The jam is unusually fragrant and healthy.

Essential Ingredients:

• apricots - 1 kg (pitted);
• walnuts - 300 g peeled (or 1 kg unpeeled);
• granulated sugar or sugar - 600 g

In total, such jam is done for 2-3 days, if you take into account the time for "standing up". For him, immature, slightly green fruits are suitable. Thanks to the dense pulp, the apricots remain intact and do not boil. If you take ripe and juicy fruits, the number of times you can cook can be reduced to two.

Step-by-step cooking instructions:

1. Gently cut the fruit in half, remove the seeds. Pour the necessary amount of sugar. Mix gently and leave for a couple of hours or overnight. During this time, the apricots let the juice.
2. You need to cook the contents of the pelvis in 4 approaches. The first three times must be brought to a boil and boiled over low heat for 10-15 minutes, stirring occasionally so that the fruit does not stick to the bottom of the container. Allow the boiled fruits to stand for several hours to cool completely.
3. Put on fire 4 times, let it boil and add pre-prepared peeled walnut kernels. It is desirable that they be approximately the same size, very large should be broken several times. Mix everything and cook after boiling for 20 minutes.
4. Pour hot jam into prepared sterilized jars and seal. Turn them over, put in a dark place, covering with a blanket.

It is better to let the jam brew, then it will gain a rich taste, walnuts will become softer and completely saturated with apricot syrup.

From the remaining apricots you can cook, which will appeal to you and your children.

Apricot jam with apples

Apple-apricot jam is tasty and aromatic. It is rich in vitamins, has beneficial properties.

You will need:

• apricots - 0.5 kg;
• apples - 2 kg;
• granulated sugar (sugar) - 1.4 kg

For the preparation of such jam apples are better to choose sour. If desired, you can add lemon juice, so the treat will not be sugary-sweet. Small amounts of cinnamon and star anise are perfect for giving a “zest” and piquant taste. No need to abuse spices, so as not to interrupt the apple-apricot taste of jam, and emphasize it. Ripe apricot can be safely replaced with dried apricots (dried fruit).

Step-by-step cooking instructions:

1. Rinse the fruit thoroughly in cold running water, let the liquid drain, and dry the fruit a little.
2. Peel the apples, remove the core, cut into slices. Sort apricots, split in half, get rid of the seeds. If the fruits are large, you can cut into 4 parts.
3. Mix the prepared fruits together in a cooking container (a net weight of pitted and pitted yields about 2 kg). Pour sugar and mix gently. Wait for the juice to stand out.
4. Next, you need to put the basin on the stove and cook for 35-40 minutes on low heat, stirring regularly so that the jam does not stick to the bottom and does not burn. If necessary, remove the resulting foam.
5. Immediately pack hot jam in sterilized jars and tighten with lids, turn over, wrap in a blanket and leave to cool. If air bubbles appear on the surface of the jam, then the lids are not tight enough. In this case, the contents should be boiled and closed with new sterilized lids.

Apple and apricot jam is thick and extremely tasty. It must be stored in a dark, dry place.

Apricot jam is perfect for homemade pastries, desserts and pastries.

We will be happy to answer any of your questions in the comments.

A wonderful healthy and natural vitamin treat - apricot jam will appeal to children and adults.

In the apricot season, after eating plenty of these fruits, many people think about how else to use them. During a large harvest, a great way to preserve ripe fruits is to make jam from them. Apricot jam - no doubt a healthy dessert containing many valuable elements. The use of these fruits has a beneficial effect on the functioning of the kidneys, brain, cardiovascular system and visual organs. Since basically any recipe for an aromatic apricot dessert, which is prepared for the winter, offers them a short heat treatment, most of the useful substances are also preserved in the jam.

To prepare a delicious dish - apricot jam, does not require special expenses. In addition to the fruits themselves, in the simplest recipes only sugar and water are used. Some skilled housewives, ready to spend a little more time, make jam from nuts stuffed with nuts. Cooking such a delicacy is not difficult, but the effect that it will cause for tasters will exceed all expectations. For example, apricot jam, in which almonds will be in the middle instead of seeds, will become a real star on your table.

Apricot Jam Recipes

Recipe 1. Seedless Apricot Jam

Ingredients: 900 g apricots, 900 g sugar.

My apricots. We break it in half or cut it to remove the seeds. If desired, chop the apricots, chopping into smaller parts, or leave the fruit as it is. We transfer the fruits into a deep container, we fall asleep with sugar. We stand in a cool place for about 12 hours - until the fruits let the juice go. You can skip this step by adding 190 ml of water. Quickly boil the contents of the container for 1 minute, remove the foam. Leave without heating for 11 hours. After making a slow fire, boil the jam for 12 minutes after boiling. Transfer to sterile containers, hermetically seal.

Recipe 2. Apricot jam with nucleoli

Ingredients: 1350 g apricot, 1540 g sugar, 450 ml water.

In clean washed apricots, we make incisions of this size to gently pull out the bone without damaging the fruit itself. We chop the seeds with a hammer or a garlic squeezer, take out the kernels. Pour sugar in boiling water, boil the solution until its volume decreases by a quarter. In the apricot fruit we put the kernels. Pour them with boiling syrup. Take a break for 12 hours. After draining all the liquid, which again boil. Pour boiling water over the stuffed apricots. We wait about 10 hours, cook until the liquid and the fruits themselves are transparent. Hermetically sealed in a sterile container.

Recipe 3. Apricot Jam with Almonds

Ingredients: 950 g apricot, 950 g sugar, 155 g almonds, 90 ml of water.

Pour almonds with boiling water, hold for about 15 minutes, then rinse with cool water. Repeat these steps twice. Remove the shell from the nuts. My apricots, with the help of a long stick stuck in the place of attachment of the stalk, squeeze out the seeds. Insert one almond nut into each hole. Pouring sugar into the pan and pouring it with water, cook, stirring, until dissolved. Transfer the filled fruits one by one into the syrup. After boiling, boil for 6 minutes. Set aside to cool completely. Boil again, cook for 7 minutes. We pack on prepared banks.

Recipe 4. Apricot jam with nuts

Ingredients: 1100 g of apricots, 1100 g of sugar, 420 ml of water, 340 g of walnuts, 2 g of citric acid.

We clean the nuts, removing the shell, membranes. We turn nuts into a homogeneous mass in a blender or a meat grinder. In a copper basin or enameled deep container, mix water with sugar, warm until the mixture is transparent. In another pan, heat 2-3 liters of water to 85 degrees. The washed apricots, divided in half, from which the seeds were previously removed, are transferred to the heated water for a couple of minutes. After draining the infusion, and transfer the fruits to syrup. We stand on fire until boiling. We wait until the jam cools down. Boil again. Cook, stirring, until thickened. Pour citric acid, nuts. Transfer to sterile jars, cork.

Recipe 5. Apricot Jam “Five Minute”

Ingredients: 900 g apricot, 700 g sugar, 45 ml lemon juice.

We wash the apricots, release from the seeds. We shift into a container of glass with high sides for cooking in the microwave. Pour citrus juice. Heat the mass in the microwave for 5 minutes, setting the highest power. Pour sugar, knead. Again, warm up in the microwave for 5 minutes. Stir, heat another 5 minutes. We pack it in prepared containers.

Recipe 6. Apricot jam with slices

Ingredients: 950 g apricot, 1450 g sugar, 410 ml of water.

Rinse the apricots, take out the seeds, dividing the fruits into slices. In a saucepan we heat the water, not bringing to a boil, into which we transfer the apricots for 3 minutes. After the fruits, cool with running water. We prick apricots by making 1-2 holes in each. We transfer sugar into water, boil. Pour fruit with a solution. We wait 3.5 hours. Boil twice for 12 minutes, stirring, with an interval of about 8 hours. Readiness of jam is determined by the color of apricots, which should become translucent. We lay out in sterile jars, roll up.

Recipe 7. Apricot jam Mix with apples

Ingredients: 620 grams of apricots, 580 grams of apples, 950 grams of sugar, 130 grams of lemon, a packet of Yellowfix, Quittin, or another gelling additive for cooking jam.

Fruit well washed. We clean from the seeds, remove the peel from the apples, rub. We turn apricots into mashed potatoes with a blender or in a meat grinder. Mix crushed fruits, squeeze citrus juice. Pour the gelling additive, 40 g of sugar. Stir, boil. Pour the remaining sugar, boil for 3 minutes. We spread the jam in a sterile container, roll hermetically.

Recipe 8. Apricot Ginger Jam

Ingredients: 1900 g apricot, 1350 g sugar, 20 g ginger.

Apricots are peeled. We cut into pieces of arbitrary shape. Transfer the fruits to a cooking container, pour sugar. Cook, stirring, about half an hour. In the process of cooking, remove the foam. Rub ginger, transfer to jam. Check the density of the dessert by dropping a drop on a saucer. If it does not spread, immediately pack the jam in sterile jars. Hermetically sealed.

Recipe 9. Apricot jam with coffee

Ingredients: 1100 g of apricots, 800 g of sugar, 95 ml of citrus juice of lemon or lime, 12 g of vanilla sugar, 60 g of coffee beans.

Wash the apricots. We take out the bones. We turn half the fruit into a puree state with a blender. We cut the second part not very large. Transfer all the fruits to the cooking container, cover with sugar, vanilla sugar, pour the citrus juice. Stir. Coffee beans are slightly ground in a mortar. We put grains in a dense gauze. Tie, transfer to apricot mass. We stand a couple of hours. Boil for about 15 minutes, stirring. We take out the coffee when the jam thickens. Pour into sterile containers, cork. Turn down the neck of the jar for 10 minutes.

To make the apricot jam delicious, the fruit slices have retained their shape; you need to know some of the subtleties of preparing and cooking this delicacy. Apricots of medium maturity or slightly unripe are ideal for jam. It is not worth taking ripe fruits, as it will be problematic to take out the seeds and keep the apricots whole. When rolling fruits with seeds or kernels, it is better to use jam during the year so that a substance called amygdalin does not accumulate, which can be converted to hydrocyanic acid. Cook jam well in a copper basin, but if you prefer enameled dishes, you need to thoroughly knead so that it does not burn.

Choosing a particular jam recipe makes it easy to make a great fruit dessert for the winter. With its help, you can delight guests with an unusual delicacy by adding nuts, lemon or even coffee and ginger to apricot jam. All the ingredients of this dish are distinguished by useful properties, a large number of elements valuable to the body. Opening a jar of prepared apricot jam in the winter, the kitchen will be filled with summer aroma and a warm atmosphere of home comfort. This natural dessert, prepared with one's own hand, will appeal to absolutely all lovers of sweets.

Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of preparing a sweet dessert, called apricot jam, I think that certainly everyone loves such a treat. Do you want to learn how to cook and cook it correctly so that it turns out to be thick and very awesome tasty?

Do you think it possible to add apricot kernels to add flavor to this dish? You do not know, then rather read this article, take it and with joy and good mood make jars for the winter, so you can pamper your loved ones with such a delicious creation on winter days. Which can also be used for pies and some other baking.

Interesting! It turns out that apricot jam can be cooked as whole fruits or amber from halves, or it can be done differently, boiled heavily to make jam or jam.

Which blank option do you prefer? Write your feedback or suggestions, I will be very glad to read.

  Royal recipe apricot jam with pits

In another way, this option is called royal, it looks very gorgeous, for gourmets it is just a find, in addition it is a very simple way of cooking. You can cook whole apricots, but at the same time removing the stone from the middle, it will turn out very, very tasty.

We will need:

• for each kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour over boiling water, and then remove the seeds, but do not discard them.

2. Pour sugar over the entire container with these sunny beauties.

3. Mix with a slotted spoon very carefully and leave them for a couple of hours so that sweet juice and aroma stand out.

4. Now open the bones and remove the seeds, how to do it, you can watch the video at the end of this paragraph or use the two method, that is, place them in the oven and they must open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, as you have such an idea, mine usually hits them with a hammer and they split in two.

5. So, how to add nucleoli in the jam? You need to do this after boiling the jam for 30-40 minutes after boiling, simmer over low heat and every time when there is foam, remove it.

7. It turned out very beautifully. Pour the hot jam into dry sterilized jars, wrap metal sterilized lids, due to the fact that the method is hot, then the containers are re-heat treated.

Important! Roll up hot or cold, have you ever thought about this issue? If you cook for five minutes (how to do this, you will find out later), then pour it on the jars hot, but wait until it cools, because if you immediately cover it with a lid, there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you do not cook for five minutes, then you can pour it in cold form, but it is better in hot all the same, just let it cool in a jar.

8. Turn over immediately, wrap it well in a towel, and leave it to cool completely, and then lower it to the cellar or send it to a cool place.

9. Be sure to check that nothing runs up, otherwise it threatens with an unpleasant situation after a while. This is the magic mixture you should have. Tasty discoveries and achievements!

Important! What to do if the finished dish is moldy or fermented? If it’s fermented, then you can make wine, but I don’t recommend fighting with mold, do it the next time correctly, maybe during cooking you didn’t remove the foam or washed the fruit poorly and this caused such unpleasant processes.

As promised, I share the reference "How to clean apricot kernels very quickly and easily?"

  Cooking apricot jam according to a proven recipe

  Simple pitted apricot jam for the winter - thick and delicious

Do you want to do it for the future so that it does not turn sour or ferment? Then take this note to help and prepare it.

As a child, I remember eating such a masterpiece from my aunt, who always cooks it for the winter, I don’t know why, but it seemed to me to be the most delicious, probably not casual, I decided to find out all the secrets of preparing this delicacy, which resembles an amber transparent color, and the taste is inexplicably extraordinary.

Important! Rinse apricots well under running water.

It seemed to me by itself that they all do this procedure, but someone doesn’t get jam, it starts to roam, take off and much more can happen. She also told me that it is necessary that there is no bitterness to remove the skin. Although if you like bitterness, it is very small, then you can do with it. So, to remove the peel, you need to pour apricot boiling water for 30 seconds. And then take it out and she herself will easily come off them.

Interesting! If this miracle is bitter for you, then do not be discouraged next time, just remove the peel from the nucleoli and apricots.

Oh, oh, I signed something, I’ll give the remaining recommendations in the description, this is the best recipe from the cook.

We will need:

• apricots - 1 kg
• granulated sugar - 1 kg

Important! Notice the proportions 1: 1, always remember this.

Cooking method:

1. Well, here they are, our handsome sunshine, ahhhhh, the main thing is not to eat them right away while you wash and cut. Once I already cooked the jam ... 😛 first I ate a piece of it, then my husband came in, followed by the children and, in general, had to cook another time.

Well, let's get started, the first thing, as I have already noted, is to wash the fruits well, it would be better if you soak them for a while in water.

Important! Take only the freshest and ripe, but at the same time they should be hard, not soft, soft ripe is better to take for jams or jam.

2. The second action, it will be necessary to remove the bones, how to do it neatly and quickly? There are ways, and how are you doing?

Interesting! The first fastest in my opinion is to take a special device that will remove the bones itself, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone probably saw it. 🙂

The second way, if there is no such device, then you can just cut the fruit in half with a knife, because we will cook it not whole, but this slices of yummy.

The third is the most original, you need to take a wand or pencil, a brush and end, as it were, to push the fruit into the middle, helping the bone to go outside.

3. Now proceed directly to cooking foods. In order to do this, you need to pour the prepared fruit with sugar, and put them in a cool place.

Important! They must give away their juice to make it tasty and aromatic.

4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass to the side so that it cools down and the juice is better absorbed, 11-12 hours should pass. Then bring it to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir, so that nothing burns.

5. Well, then take the sample, everything is ready, it remains to pour into banks, do not forget to sterilize them and roll them up with metal caps with an elastic band.

Important! It is best to take small jars, and another question is how and where to store it? This is best done in a cellar or in a cool place, such as a refrigerator.

I wish you to succeed at 5+, the main thing is to be in a good mood and you will succeed!

  Apricot jam with nucleoli for the winter

This species will be seedless with nucleoli, and will be assigned in the quick cooking option, in our family it is called “Five Minute”. Due to the grains, this sweet treat will have a very cool taste, it’s almond, by the way you can take almond nuts instead of apricots.

Interesting! By the way, not only apricots can be cooked for five minutes, but from any other berries, because this is the most useful option, since it does not require much cooking, which means it will retain more vitamins that nature has given us. I would also like to note that it takes a minimum of time to cook it, and the result is classy, \u200b\u200baromatic and very, very beautiful, just awesome.

You can cook this treat with the addition of water, or you can without it. Which do you like more? I will tell you step by step today using water.

We will need:

• Apricots - 2 kg
• Apricot kernel kernels - 220 g
• Sugar - 2 kg
• Citric acid - 6 g
• Water - 400 ml or 2 tbsp.

By the way, why add citric acid? So that it was stored longer in the cellar and was not so cloyingly sweet, but a little sour in taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will badly affect the taste of the whole dish, because it will not be so delicious from unripe fruits . So, wash the apricots in water, remove the seeds from them, and beat the nuts out of the seeds, how to do it, I wrote and showed you above.

Now the kernels can be bought by weight, but of course I took them from the very apricots of which this jam will be. First cook the sugar syrup, for this, mix water and granulated sugar with each other, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes on low heat.

2. The next step, sliced \u200b\u200bapricots, add to the liquid with grains and mix, cook on low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. Beauties and such a smell is in the kitchen! Now throw citric acid, for a sour tint and for better preservation of the dish.

Important! Now leave the jam to stand for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product is already ready.

4. The final step again, start cooking 5 minutes after boiling, let cool and cook until stirring each time until it is ready (approximately this procedure needs to be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if a drop does not spread, then it's time to turn off the stove.

Important! You can even cook it once, and immediately pour it into jars, in which case it will be much more useful, but this is stored only in the refrigerator and not for very long.

Pour into washed sterilization jars, roll under the lid and enjoy the taste.

Important! If it turned out liquid? What to do and how to fix the situation? Just strain the sugar syrup and boil it to the desired consistency.

5. Such a delicious miracle happened with a pleasant aroma of almonds.

  Apricot jam with slices in syrup

It turns out this is the Armenian version of cooking, it is with the addition of water, which also turns amber and transparent in color. To achieve beauty, you need to take fruits not crumpled, but solid, beautiful in appearance, so that the slices are then one to one, the ripe ones will not work, it will turn out to be jam, or puree.

We will need:

• apricots - 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, in general I usually take a bowl enameled with a thick bottom and pour water there and add granulated sugar. Cook until boiling over a fire.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the cooked sweet syrup. Let them stand in it and cool. Drain the cooled syrup into a cup. Next, bring the syrup to a boil again, and then pour them into slices, they should stand in it and cool.

3. Next put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be weak. Do not forget to interfere, but do it carefully so as not to damage the slices, remove from the stove and let cool. Step # 3 will need to be repeated 4-5 times, of course you can boil it right away, that is, boil until tender, but the result will not be the same, using this technique, the jam will turn into a slice. Therefore, it is up to you to decide, if time permits, you will have to "flounder."

4. A ready-made miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids should be well washed and boiled. Serve with coffee or cocoa for an afternoon snack or just that. Bon appetit, friends!

  Amber pan fried apricot jam

It often happens that our favorite fruits are already ripened, what can be done with them? Of course, make a blank in the pan, which then will certainly make everyone happy. We are surprised that it is not a bowl or a pan that is used, but the secret here is this, this gourmet with a caramel flavor will turn out in a pan. For elegance, you can still add lemon or lime juice, it will be cool. The original version, is not it?

We will need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tbsp
• great mood

Cooking method:

1. Wash such yellowish, slightly orangeish fruits and wipe them with a dry towel.

2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut into cubes.

3. Turn on the fire, the main thing is weak and boil until the sugar has dissolved, then add a little and cook until tender, gently adjusting the halves from under each other so that caramel is obtained from the syrup, that is, the syrup should start to reach. It should take about one hour.

If you made cubes, it should look something like this:

Important! Do not forget that the proportions of sugar and fruits go 1 to 1.

4. Now take the sterilized jars and pour the creation into them. Roll up the lids and put the jars under the coat for the night. Store in a cool place.

  Apricot jam with orange

Such a dessert, absolutely everyone likes it, it can be used in pies, grease cupcakes, cakes and even cottage cheese casserole or cottage cheese pancakes. Orange will give an unexpected citrus flavor, try it.

To make it very thick, it is important to take ripe fruit, but watch carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

• Apricots - 1 kg
• Orange - 1/2 pcs.
• Sugar - 0.6 kg

Cooking method:

1. What do you think, in order to achieve such a consistency as in this figure, what needs to be done? Yes, you really need to twist in a meat grinder or use a food processor, a blender. Of course, wash them first and pour over boiling water to kill all the germs. Bones are not needed. The output should be just this mashed potato, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also pass through a meat grinder, I usually do with a peel, you can do without it to remove the bitterness.

3. What is all the same beautyaaaa, just breathtaking from the brightness of such ingredients, the smell is simply amazing. I don’t want to cook anymore, but eat everything.

4. Add sugar and mix to give juice. Simmer after boiling for 40-50 minutes. And then send this miracle of nature in jars.

Such a bum happened, isn’t it? And how do you prefer to cook, write your own ideas and share feedback in the comments. I would be very grateful for the information.

By the way, do you remember dandelion jam? I already opened one jar and ate. 😈, and my favorite family helped me.

  How to cook at home apricot jam in a slow cooker

In my beloved miracle helper, it turns out even tastier and more varied, especially if it happened, the fruits themselves will melt right away, turn into mashed potatoes, I suggest watching a video from the YouTube channel.

Advice! If suddenly there was such a situation that the open jam, it suddenly candied what to do in this case, I suggest you cook a delicious jelly!

On this, all write more wishes or tips, which tell everyone which you like more peach or apricot, maybe you have some interesting secrets of your own. See you soon, have a nice weekend!

Respectfully,

This recipe was told to me by a friend. Previously, I did not suspect that walnuts can also be preserved for the winter along with apricots. This jam goes well with tea and butter sandwiches.

Walnuts in apricot jam are so delicious that I first select all the nuts from the jar, and then proceed to eat the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."

Here is a list of the minimum amount of ingredients:

   - 1 kg apricot (seedless)
   - 300 g of peeled walnuts (or 1 kg of peeled)
   - 600g sugar

I made 8 kg apricot jam. I give a photo of the ingredients “in miniature”.

Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
   Difficulty: medium

I remove the seeds from the apricot. This time I was lucky - the bone was easily separated.

I sprinkle fruit with sugar.

I am mixing. I leave it for several hours so that the apricots let the juice go. This time I left for the night.

I bring to a boil over low heat and boil for 10-15 minutes. Let me stand for several hours. I bring it to a boil again and boil a little.

And the third time I repeat this procedure. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact, not boiled.

I peel the required amount of nuts.

Thus, I destroy all my last year's stocks of nuts, preparing the pantry for a new crop.

I break very large pieces of cores in half.

I bring the jam to a boil for the fourth time and pour the kernels of nuts.
   I am mixing. This is the last cooking.

Jam boils for about 20 minutes with nuts.

Hot pour into pre-sterilized jars and cork. Jam must still be insisted so that walnuts are well soaked in apricot syrup.

So you have to look forward to the winter or look for another excuse to enjoy such an amazing dessert.

Apricot jam with kiwi

This is the most unusual recipe for making apricot jam, which has an original and very pleasant taste.

Composition:
   - 450 grams of kiwi
   - 1.3 kilograms of apricot,
   - 130 grams of brandy
   - Gelatin
   - A few tablespoons of citric acid,
   - 1.6 kilograms of sugar,

Cooking:
Kiwi and apricots need to be peeled and pitted. Cut apricots and kiwi into small pieces of the same size, after which the fruit should be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stir the jam all the time. Dilute a little gelatin in water and pour into jam, and once again bring to a boil. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and place it in previously prepared jars.

The easiest to cook   apricot jam recipe   which is given below, does not require special skills and knowledge.
   To prepare it you will need:
   - 1 kg of ripe and juicy apricots;
   - 1.4 kg of granulated sugar;
   - 3 grams of citric acid;
   - 0.5 l. water.

Fragrant apricots are thoroughly washed and in several places they make punctures with a wooden toothpick (or a hairpin made of wood). Then, the prepared fruits are sent for one minute in boiling water, after which they are quickly cooled. Small apricots can be cooked whole, large fruits - it will be necessary to divide in advance along the groove in half, eliminating the seed.

Apricots are poured with prepared sugar syrup and cooked in several stages: fruits with seeds - in 3-4 doses at intervals, without seeds - in 2 doses.
   During the preparation for jam, it is recommended to add citric acid, so that later the delicacy is not sugared and does not lose its taste.

Another popular recipe for apricot jam will require:

1 kg of ripe fruits;
   - 1 kg of sugar;
   - 0.5 tsp of citric acid.

Fragrant ripe apricots will need to be sorted, washed thoroughly in running water, dried on a napkin, removed from them seeds and divided into parts along the groove. Then put the halves of the fruit upwards on the bottom of the cookware with wide and low sides, cover it with sugar so that all the halves are filled with sugar. Next - lay another layer of apricots - and again fill with sugar. Do this until all the fruits are in the cookware. After completing all work, dishes with sugar-sprinkled apricots must be left for a day.

Next, the container with apricots is sent to the fire and, gently stirring, dissolve the sugar remaining on the surface. The jam is brought to a boil over low heat, constantly removing the protruding foam. About half an hour before removing the jam from the fire, add citric acid to it and mix it well.

Unusual apricot jam with ginger, almonds and carrots

For this beautiful, unusual and very tasty jam, you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 cm grated slice of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.

Grated carrots put in a pan and pour 300 ml of water, bring to a boil, and then simmer over low heat until the carrots become soft. Cut the apricots in half, remove the seeds and add to the boiled carrots. Cook together for about 5 minutes, stirring occasionally. Add ginger, icing sugar and lemon juice. Bring the jam to a boil and cook another 10-15 minutes. Put the almonds in the hot jam. Allow it to cool slightly and place in sterilized jars.

Truly luxurious apricot jam, we will prepare today from completely affordable products. Apricots, sugar, and very little citric acid will turn into a delicious treat as a result. Apricot jam with slices is so fragrant - it seems that in one spoon a piece of summer was hidden. And how beautiful it is - transparent amber syrup and mouth-watering fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, however, there are some nuances. First of all, for this fragrant billet you must certainly take not fully ripened and dense fruits, since otherwise the slices will simply boil and turn into mashed potatoes. You can use such apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it can take different times to turn sugar into syrup. It is important not to rush and then your expectation will pay off with interest. The density of the apricot syrup itself can easily be adjusted due to longer boiling with a breakdown on a soft ball. In any case, I am sure that you will definitely prepare the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking in steps with a photo:

Wash and dry the apricots, then cut each in half along the seed. We do not need bones ourselves. The mass of apricots (1 kilogram) in the ingredients I indicate in the prepared form, that is, without seeds.

We put the apricot halves in a bowl and layered with sugar in layers. Gently shake the bowl so that the sugar evenly covers the slices. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but slightly shake the contents. Thus, the wedges will not take, and the sugar will disperse faster. If you have the desire and time, you can fill the apricots with sugar in the evening and leave them until the morning - I always do this. By the way, it is important to choose bulky dishes, as in the process you will need to coward the contents a bit. That is why I later transferred apricots with sugar into a larger bowl.

When you see that most of the sugar has dissolved and turns into syrup, you can proceed to the next step in making apricot jam for the winter. We put the dishes on a quiet fire and let the sugar with apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the apricot halves maintain their integrity.

Thus, bring the contents of the cookware to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam - it will be quite a lot. After 5 minutes of boiling, turn off the heat and let the apricot jam completely cool at room temperature. There is absolutely no need to rush, so you can leave the treat to rest at least 5, at least 12 hours.

Now you need to carefully remove the slices of apricots from the syrup. It is not very long, do not worry. We do this in order to boil a little syrup. We put the dishes on medium heat and, stirring, cook for about 5-10 minutes, removing the foam. At the end, pour half a teaspoon of citric acid, which will help the syrup remain transparent and not cloudy. A soft-soft ball serves as a test for syrup readiness: if you drop quite a bit of syrup on a chilled saucer, the droplet does not spread, but keeps its shape.

After that, put the apricot slices in boiling syrup and boil everything together for another 5 minutes after boiling again. Apricot jam slices ready - close it for the winter.

We pour the fragrant delicacy into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes the dishes for the blanks in their own way, but I prefer to do this in the microwave - I wash the cans in a soda solution, rinse and pour 2 fingers into each cold water. We steam the cans in the microwave at the highest power for 5 minutes each. If sterilized, for example, immediately 3 cans of 0.5 liters, enough for 7-9 minutes. I boil the lids on the stove for about five minutes.