Many housewives cook not only jam for the future, but also jam, which is a well-boiled sweet mass of fruits or berries. It differs from jam by a lower water content in the finished product and a more uniform and "smooth" texture.

Apricot jam is a tasty and healthy sweet dish. It can be a great addition to any tea party and can be used as a filling in a variety of homemade baked goods.

The calorie content of 100 g of apricot delicacy is 236 kcal.

Apricot jam for the winter "Pyatiminutka" - a step by step photo recipe

Delicious and aromatic, thin and jelly-like, with an appetizing amber color - this is such an amazing jam obtained according to this recipe.

Time for preparing: 23 hours 0 minutes

Quantity: 2 servings

Ingredients

• Ripe apricots:1 kg
• Sugar: 1 kg
• Lemon acid:2 g

Cooking instructions

Very thick apricot jam

To prepare a thick apricot jam, you will need:

• apricots, whole about 4 kg, halves 3 kg;
• sugar 1.5 kg;
• cinnamon 5 g optional.

From the specified number of products, 3 jars with a volume of 0.5 liters are obtained.

What to do:

1. For cooking, you need to take ripe fruits, very soft are also suitable, but without signs of rot. Wash, dry and remove apricots. Weigh it. If there are less than 3 kg, then add more, if more, then select part of the fruit or increase the portion of sugar.
2. Transfer the halves to a bowl, where the jam will cook.
3. Cover with sugar and leave for 4-5 hours. During this time, mix the contents of the bowl 2-3 times so that the sugar is evenly distributed and the syrup appears faster.
4. Place the cookware on the stove and heat to a boil over medium heat. During this time, stir the 2-3 mass, lifting the contents from the bottom. Remove the foam that appears.
5. Switch the heat to moderate and cook for about 30-40 minutes.
6. The longer the mass is cooked, the thicker it becomes. You should not leave the jam unattended, you need to stir it all the time, not allowing it to burn. Add cinnamon 5 minutes before cooking if desired.
7. Put the hot mass in sterilized and dry jars, roll them up with lids.

Variation with gelatin

The classic apricot jam recipe requires some skill and a fairly long boil. For those who are not ready for such a process, the option with the addition of gelatin is suitable. Would need:

• gelatin, instant, 80 g;
• apricots about 3 kg whole or 2 kg halves;
• sugar 2.0 kg.

How to cook:

1. Wash apricots, divide into halves, remove seeds.
2. After that, turn the fruit into a cooking bowl in a meat grinder.
3. Add sugar and gelatin, mix.
4. Leave the mixture on the table for about 8-10 hours. During this time, stir several times to evenly distribute the gelatin and sugar.
5. Put the dishes over medium heat, bring to a boil and cook with stirring for 5-6 minutes.
6. Put the hot jam in jars and seal with lids.

With the addition of apples

Given that apples contain a lot of pectin substances, jam with them turns out to be similar in appearance and taste to marmalade. For him you need:

• apples 1 kg;
• whole apricots 2 kg;
• sugar 1 kg.

Preparation:

1. Pour apples with hot water and wash well after 15 minutes. After that, peel from the skin. Cut each apple in half. Cut out the seed pod and cut the halves into very small cubes.
2. Wash the apricots, select seeds from them, cut into slices.
3. Place fruits in one cooking bowl.
4. Pour sugar on top and leave the container on the table for 5-6 hours.
5. Stir the fruit mixture before heating for the first time.
6. Put on the stove. Turn the switch to medium heat and bring the contents to a boil.
7. Then boil the jam over low heat for 25-30 minutes.
8. Arrange hot in jars and roll them up with lids.

With citrus fruits: lemons and oranges

For jam from apricots with citrus you need:

• apricots 4 kg;
• lemon;
• orange;
• sugar 2 kg.

What to do:

1. Sort ripe apricots, wash and free from seeds. Transfer the halves to a suitable ovenware for cooking.
2. Wash the orange and lemon. Peel (if you do not do this, then the finished delicacy will have a piquant bitterness) and mince.
3. Place the ground citruses with the apricots and add the sugar. Mix.
4. Let stand for an hour, stir again.
5. Heat the mixture over medium heat. Switch the stove to slow heat and cook for about 35-40 minutes.
6. Transfer the hot jam to jars and close them with lids.

Multicooker recipe

The jam in a slow cooker will turn out delicious and will not burn even with inexperienced housewives. For him you need:

• apricots 2 kg;
• water 100 ml;
• sugar 800-900 g.

How to cook:

1. Wash the fruit. Take out the bones. Cut the halves into narrow slices.
2. Transfer the apricots to the multicooker bowl.
3. Pour in water and set the "baking" mode for 15 minutes. During this time, the fruit will become soft.
4. If you have a hand blender, mix the apricots right in the multicooker. If not, pour the contents into a blender and beat until smooth.
5. Add sugar and beat the mixture again for 1-2 minutes.
6. After that, pour the jam into a slow cooker and set the "stewing" mode for 45 minutes.
7. Put the finished jam in jars and close the lids.

Harvesting for the winter using a meat grinder

For a more homogeneous jam, fruits can be scrolled in a meat grinder. For the following recipe you need:

• pitted apricots 2 kg;
• sugar 1 kg;
• lemon 1/2.

Cooking process:

1. Scroll the pitted apricot halves in a meat grinder.
2. Squeeze lemon juice into apricot puree and add sugar.
3. Keep the mass on the table for 1-2 hours. Mix.
4. Heat the mixture until it boils and then boil over medium heat for 45-50 minutes until the desired thickness, remembering to stir regularly.
5. Transfer the finished jam to jars. Close them with metal lids. If long-term storage is not planned (all winter), then nylon can be used.

To make the apricot jam successful, it is advisable to adhere to the following recommendations:

• You should not take fruits from non-varietal trees, they very often taste bitter and this bitterness will spoil the taste of the final product;
• You need to choose sweet varietal fruits, they must be ripe.
• The use of very soft fruits close to overripe is allowed.
• If the apricots are very sweet, you can add fresh lemon juice to them. This will increase the shelf life.
• If the jam is prepared for future use, then it must be decomposed hot in sterilized jars, screwed with metal lids, turned over and wrapped in a blanket until it cools completely.
• To make the finished treat thicker, you can add red or white currants to the apricots, this berry contains gelling agents and makes the final product thicker. If the currants ripen before the apricots, then they can be frozen in advance in the required amount.
• The finished apricot jam is yellow or light brown in color. A small amount of ripe dark cherries can be added to the apricots for a pleasant pink hue.

Apricot jam is aromatic and tasty, it can be spread on fresh bread or used for baking. Many adults and children like to eat this sweet with tea. There are many recipes for apricot jam, they differ in ingredients and the time it takes to prepare. Many housewives carefully keep their signature recipe, which has been passed down from generation to generation.

To prepare a delicious apricot treat, you need to follow these recommendations:

• Dessert is made from well-ripe fruits. Unripe apricots do not give a rich taste and aroma.
• During the cooking process, the product should be constantly stirred, as it burns quickly.
• Half-liter jars are prepared for packaging the finished product. They are pre-washed with soda and dried in the oven.
• For cooking, use a deep aluminum bowl or saucepan. You can use a stainless steel pot.

In addition, you need to prepare lids, a seaming machine, a large wooden spoon and a plate to remove the foam.

To accurately measure ingredients, you need to use a kitchen scale. If you take products by eye, the taste of the finished product may not be as it should be.

Preparation of the main ingredient

The apricots are sorted out, washed with running water and laid out to dry on a towel. After that, divide the fruit in half and take out the seeds. You need to be careful not to get rotten fruits, otherwise all the jam will be spoiled.

Ways to make apricot jam at home

You can cook apricot jam according to different recipes. You can cook sweetness on the stove, in the oven or in a slow cooker.

A simple recipe for the winter

The simplest recipe is considered, in which jam is cooked only from fruits and sugar.

• Peeled apricots are poured into a bowl and covered with sugar, in a ratio of 1: 1.
• Leave the fruit in sugar for 3-4 hours to let the juice start.
• Put the bowl on low heat and cook, stirring constantly. It is important to regularly remove the foam, then the finished product will be transparent.

The jam is brought to a boil, boiled for 15 minutes and removed from heat. They are boiled again after 3-4 hours, after which they are rolled into pre-prepared jars.

The jar is first placed in a dry plate, and only then hot jam is poured into it!

In a multicooker

It's easy to cook apricot jam in a slow cooker, you should follow this recipe.

• Peeled fruits are twisted in a meat grinder or chopped with a blender.
• Pour the apricot puree into a multicooker bowl and cover it with sugar in the ratio 1: 1. If the apricot is sweet, then the amount of sugar can be slightly reduced.
• Set the "Jam" mode and cook until tender.

The ready-made apricot delicacy is poured into dry jars and tightened with lids. After that, the banks are well wrapped in a blanket and left for a day.

In the oven

In the oven, you can cook an unusually tasty and thick jam. What is remarkable, with this method of making sugar, an order of magnitude less is needed than with the traditional method. To prepare a fragrant apricot jam, you need to prepare:

• peeled apricots - 3 kg;
• sugar - 1 kg;
• ½ cup wine vinegar.

The fruit is washed, pitted, and poured into a heat-resistant saucepan or deep baking dish. Fall asleep with sugar and leave for 10-12 hours at room temperature.

After that, wine vinegar is poured into the apricots and mixed well. There will be no vinegar taste in the finished product.

Put a container with apricot mass in the oven and simmer for 2 hours. After this time, the pan is taken out and the sweet mass is poured into sterile jars.

The sweet mass should be constantly mixed, as it quickly burns and becomes covered with a caramel crust.

Through a blender

Grind the prepared apricots with a blender. Pour the resulting puree into a bowl and pour sugar into it at the rate of 1: 1. We put the container on low heat and cook for 40 minutes. We must not forget to stir constantly.

Some housewives put gelatin in such a jam, at the rate of 40 grams of dry powder per 1 kg of sugar. But it is not necessary to add it, since the sweetness hardens so well.

Through a meat grinder

You need to cook apricot jam through a meat grinder step by step. The recipe is as follows:

1. The prepared fruits are twisted in a meat grinder.
2. The resulting puree is weighed and sugar is added 1: 1.
3. The puree is mixed well and put on low heat, where it is boiled until tender.

If you need a very thick product, add a full tablespoon of gelatin to the sugar. After hardening, such a product resembles marmalade.

Amber-transparent jam

Cooking such a delicacy is a little more difficult than according to the rest of the recipes. For cooking, you need the following products:

• apricots - you need to take ripe and dense fruits;
• sugar;
• citric acid or lemon juice.

Put the apricots in a bowl in layers, sprinkle each layer with sugar. In this state, the product is left for 12 hours. During this time, the fruit will start juice.

Put the bowl on low heat and bring to a boil, boil for 5 minutes and turn off. The next time is cooked after 12 hours and again for only 5 minutes. After the third cooking, the sweet mass is poured into jars and wrapped in a blanket.

With oranges

This jam has an amazing taste and aroma that is difficult to convey in words. For cooking, you will need the following products:

• 2 kg of peeled apricots;
• 1 kg of oranges;
• 3 kg of granulated sugar;
• glass of water;
• 1/3 teaspoon citric acid

To cook a delicious dessert, you need to adhere to the following recipe. The oranges are washed, peeled and sliced. The pits are removed from the apricots. The products are combined, covered with sugar and water is added. Boil over low heat until the fruits are ready, then grind them to a puree consistency and add citric acid. Cook for another 10 minutes, stirring constantly, and put in jars.

With carrots

If you need a tasty and thick filling for pies, you can boil apricots with carrots. You will need:

• seedless fruits - 1 kg;
• peeled carrots - 0.5 kg;
• sugar - 1 kg;
• water is an incomplete glass;
• citric acid - 1 incomplete teaspoon.

Cut the carrots into slices, fill with water and simmer under the lid until soft. Add apricots, sugar and lemon to the carrots, then cook until tender over low heat.

The sweet mass is cooled slightly and chopped to a puree state with a blender. Then it is boiled for 10 minutes and rolled into jars.

Seedless

Apricot jam is almost always boiled without seeds, so you can use one of the above recipes. Fruit and sugar are taken in a 1: 1 ratio, if desired, you can add a tablespoon of gelatin per 1 kg of apricots.

Chocolate jam

Pampered sweet tooths can be offered apricots boiled with cocoa. This delicacy has an exquisite taste and aroma. For cooking you need to prepare:

• apricots - 1.2 kg;
• sugar - 1 kg;
• water - 1 glass;
• cocoa - 3 tablespoons.

Pour the apricots into a bowl, add water, 1 kg of sugar and boil over low heat. Grind the sweet mass until puree.

Mix separately a glass of sugar with cocoa and add to the apricot puree. Cook for 10 minutes, then pour into jars and wrap with a blanket.

How to cook apricot jam for pies

For pies and pies, you need thick jam in pieces. To prepare it, take 3 kg of apricots, add 4 kg of sugar and leave it overnight. In the morning, boil apricots over low heat for 10 minutes, then leave until evening. In total, you need to cook the jam 3 times, after which it is laid out in banks.

How to store apricot jam

Properly cooked apricot jam keeps well in the cellar. If there is no cellar, it is quite possible to store it in the pantry or in the kitchen, away from heating appliances and a stove.

The shelf life of the product is 2 years. After this time, the jam may change somewhat in color and taste.

Agree, it is pleasant for each of us to sit in a warm kitchen or by the stove on a cold winter evening and open a jar of fragrant dessert for tea. You can spread it on a fresh bun flavored with a piece of butter, or you can simply scoop it up with a spoon and wash it down with a freshly brewed drink. Apricot jam can be attributed to such pleasant winter delicacies. It has an unsurpassed, exquisite, truly summer aroma and relish, for which it is rightfully appreciated both in the Russian provinces and in large cities, wherever there is an opportunity to buy or pick apricots. Let's try and cook?

Apricot jam

The cooking process itself is quite lengthy and laborious. But those housewives who are used to preparing jam from fruits and berries for the winter will certainly not feel much difference, although there are still differences in cooking methods. Apricot jam is not jam, it is more homogeneous, thick and jelly-like. Many people cook jam from these fruits by pulling out the pits from the apricots and dividing them into two equal halves (for which they take the not quite ripe fruits). To cook apricot jam, on the contrary, you can take completely overripe apricots (but not rotten), kneading them into a kind of gruel. Here we are no longer talking about the integrity and beauty of the fruits.

Step-by-step instruction

Blank

Further, in order to prepare apricot jam for the winter, you need to sterilize glass jars and lids according to the standard scheme. And pour hot jam into containers and roll up with a machine. Place the inverted jars in a dark and dry place, wrapping them on top with a blanket. We leave for three days to infuse. You can then eat it.

Multicooker option

Apricot is prepared according to the same rules as on the stove. At least all the ingredients remain the same. It is, rather, an option, so to speak, for the lazy.

1. The preliminary preparation of the fruits is carried out as in the first option (see paragraph 1).
2. Pour the prepared apricots into a blender and grind them into a homogeneous mass.
3. We put it in the multicooker bowl and add the measured amount of sugar (remember: 400-500 grams per 1 kg of apricots).
4. We turn on the "Jam" mode and cook, stirring occasionally, before the device turns off.
5. We put the finished jam in sterilized jars. We roll up. We remove it upside down in a dark place, wrapping it tightly. After a couple of days, you can eat delicious jam.

Option in a bread maker

How to cook apricot jam (jam) in a bread maker? Which of the housewives has this magic device at their disposal can, in addition to the usual breads and pastries, also cook jam there. For these purposes, we prepare the fruits and measure the required amount of sugar. Grind pitted apricots until smooth in a blender. Put the mass in an oven bucket and mix with sugar. Let stand for about an hour. We put the bucket in the kitchen device and turn on the "Jam" mode. After the signal of readiness, we canning according to the standard scheme.

• If you cook jam or jam in a slow cooker or bread maker, then you need to take into account the volume of the device bowl and fill it only 3/4.
• 10-15 minutes before the final, add the juice of half a lemon for each kilogram of the main product.
• Some housewives, in order to make the jam even thicker, add pectin or gelatin (10 g per 1 kg of apricots) to the mass (10 minutes before the end of cooking).
• Readiness can be determined by placing a spoonful of jam on a clean plate. If it does not spread and retains its shape, then it's done!
• The calorie content of jam (for people watching their weight and figure) is 240-250 kcal / 100 grams. It is considered quite useful: although there is practically no vitamins left after cooking, there are pectins and trace elements that have a beneficial effect on the body.

As I have already said, the Internet helps me a lot in the difficult matter of conservation. Apricot jam for the winter is another find for which I want to thank every second. It so happened that in my family they eat apricot jam badly, they drink apricot compote according to their mood, and I want to make something interesting from these fragrant sunny fruits. I already have a recipe for marshmallow in my piggy bank, and now it will be jam. Apricot. Thick. The present. And even in several versions - because I found not one recipe, but several. I tried everything, it is unrealistic to choose, because they are all good in their own way.

I offer you a selection of 7 proven recipes. There are plenty to choose from, and it's nice. Let's start with the most pressing recipe - I would say, anti-crisis. Its highlight is simple: the complete absence of sugar.

Sugar-free apricot jam

For this harvest, apricots need honey, overripe or close to this state. Preferably not very juicy. Add pectin to thicken the jam. Sort out ripe apricots, remove damaged and rotten ones, rinse, let the water drain. Cut into pieces, remove seeds. Put in a basin or cauldron, pour a little water (no more than 2 glasses for 1 kg of fruit) and cook over low heat with constant stirring until noticeable thickening. As soon as the fruit mass has thickened, add the pectin according to the instructions on the package. Put the boiling jam into sterile, dry, heated liter or half-liter jars, filling them 2 cm below the top of the neck. Roll up with clean, steamed lids. The workpiece keeps well if you boil your jam properly.

If for some reason you do not want to add sugar, but you are afraid to cook jam without sweeteners at all, there is an excellent way out. Following the previous recipe, add at the beginning of cooking, after water, fructose - about 500 grams for each kilogram of apricots. Apricot jam on fructose turns out to be tasty, sweet, but not sugary.

Apricot jam with sea buckthorn

Ingredients:

• 2 kg of ripe honey apricots;
• 1.5 kg of sea buckthorn;
• 2.5 kg of sugar.

Preparation:

This recipe is good - long cooking is not required. After the berries and pitted apricot halves have been prepared, the total cooking time will be no more than one and a half hours. Start by treating sea buckthorn. Go through it, rinse it, put it on a sieve and let it drain. Place in a saucepan, pour three cups of boiling water over, leave for 5 minutes. Drain and use a hand blender to puree the berries. Pour one and a half kilograms of sugar into a saucepan, stir. Take care of apricots: wash, divide into halves, discard the seeds. Also grind with a blender. Do not try to make the apricot puree too smooth and liquid, just a surface crushing is enough. Add the apricots and the remaining sugar to the sea buckthorn puree. In a non-stick saucepan, bring to a boil over low heat and simmer for about 1 hour until thickened, stirring constantly. Put the boiling jam in sterile jars, roll up, let stand for at least a month. The workpiece thickens well during storage and has a very pleasant color.

Apricot jam with oranges

Ingredients:

• 2 kg of apricots;
• 1 kg of oranges;
• 3 kg of sugar;
• a pinch of citric acid;
• 1 glass of water.

Preparation:

Prepare concentrated sugar syrup from a glass of water, a glass of sugar and a pinch of citric acid, bring it to a boil. Wash the apricots, peel them, cut them, cover them with the remaining sugar and pour over the syrup. Peel the oranges and peel, add the pulp to the bowl with the apricots. Stir, bring the mixture to a boil, cook for 10 minutes. Then remove from heat and use a hand blender to puree. Cook the mass ready for making the jam until it thickens. Pour boiling apricot-orange jam into sterile jars and roll up. If it hasn't thickened within the specified time, cook longer or add any thickener you like, such as apple pectin.

Apricot jam with cognac

Ingredients:

• 1 kg of ripe apricots;
• 1 glass of water;
• 700 grams of sugar;
• 150 ml of cognac.

Preparation:

Separate the apricots from the seeds, cut into pieces, sprinkle with sugar, lavender flowers. Add cognac and lemon juice and refrigerate overnight. Stir in the morning, bring to a boil over low heat, cook until the apricots soften in syrup. Rub through a sieve to make a puree, add a glass of water, mix thoroughly and cook in a non-stick cookware until thick. Arrange in sterile jars and roll up. The unusual taste and aroma of this jam will simply charm you.

In addition to pots, other kitchen appliances can be used. How do you like the idea of \u200b\u200bmaking apricot jam in a skillet or slow cooker?

Apricot jam in a slow cooker

Ingredients:

• 2 kg of apricots;
• 2 kg of sugar;
• 2 glasses of water;
• juice of one lemon;
• a bag of the "Confiture" mixture.

Preparation:

Jam in a slow cooker must be cooked in 2 stages. First: peel the washed apricots, cut them and pour 2 glasses of water right into the bowl. Stir, cook in the "Stew" mode for 45 minutes, then rub through a sieve. It turns out a blank for jam - apricot puree. Second step: wash the bowl, put freshly made fruit puree in it, add lemon juice and sugar. Stir thoroughly with a plastic spoon, cook in the "Stew" mode for half an hour, stirring constantly - the apricots are very capricious and will burn a little. At the very end of cooking, add a bag of gelling mixture and pour it into prepared jars. The apricot jam in a slow cooker is ready, you can roll it up. Remember to sterilize the lids first.

Jam from apricots for the winter through a meat grinder.

Ingredients:

• 3 kg of ripe apricots;
• 2 glasses of water;
• 5 kg of sugar.

Preparation:

To prepare jam for the winter, we take only very ripe apricots, unripe fruits will spoil the taste of the finished product. Fruits must be washed thoroughly, pits and spoiled areas must be removed. Pass the prepared apricots immediately through a meat grinder. Cover with sugar and pour in a glass of cold drinking water. Cook the jam in a wide stainless steel bowl. Bring the apricot mass to a boil over low heat so that it does not burn. And stir the jam with a wooden spoon all the time. Thus, it is necessary to cook the jam over low heat, with constant stirring, for an hour. Then turn off the heat and remove the bowl to a cool place. The next day, put the boiled apricot gruel on the fire again and bring to a boil. Cook on low heat for another hour, the mass should change its color: from bright yellow to amber. Then we put the bowl back in a cool place. On the third day, try the jam, if it seems sweet enough to you, then cook it until tender. If the fruit was initially sour, then you probably have to add more granulated sugar. Cook the jam until it thickens and darkens. It should be poured hot into clean, dry, oven-sterilized glass jars. Close with dry sterile lids.

Apricot jam in a pan

To prepare fruit in this way, you will need a deep, thick-walled pan with a non-stick (optionally ceramic) coating.

Ingredients:

• 2 kg of ripe apricots;
• 4 glasses of sugar;
• 1 pinch of citric acid.

Preparation:

The process is simple, but lengthy. Wash the apricots, scroll through a meat grinder, put the mashed potatoes in a clean, dry frying pan, add sugar, mix well. Boil the apricot mass over low heat until thickened, stirring constantly. It will take a long time to cook - 3-4 hours. When the jam becomes thick, roll it up in sterile jars or simply place it in a clean jar and cover with a nylon lid. You can use it at any time for filling homemade cakes - pies, puffs, rolls, bagels, and simply spreading a sponge cake with aromatic apricot jam will be very tasty.

Well, now you know how to cook a thick apricot jam. Finally, you can choose a recipe to your liking. Or try everything in turn, if you love, like me, different

What is apricot jam? Homogeneous consistency of the product, without skins and streaks, only thick, orange, sweet mass. It has a delicate aromatic taste and looks appetizing in a bowl. How great it is in winter to put jam on fragrant bread, dip a pancake or cookies in it, opening the coveted jar! Harvesting homemade apricot dessert begins in early July and lasts the whole month, depending on the variety of apricots.

The benefits and harms of apricot jam

Thanks to fiber, the product is able to satisfy hunger for a long time. Half of the vitamins are not preserved during heat treatment, but minerals and pectin remain.

Advantages of orange fruit jam:

• activates the brain;
• improves memory;
• good for vision;
• necessary for cell regeneration;
• fights colds;
• helps with constipation;
• recommended for thyroid diseases;
• protects against liver and kidney diseases.

By themselves, apricots contain a lot of fructose, and with the addition of additional sugar to the jam, the product becomes harmful for diabetics and obese people.

Preparing apricots for jam making

It is advisable to pluck the fruits from the tree, fallen apricots often break and quickly deteriorate. However, you can also use such in jam, if they have not yet begun to deteriorate and rot.

Fruits should not be green, and overripe fruits should be used. But it is best to choose soft but firm apricots with a bright orange color. In any case, there should not be the slightest sign of rot on the fruit.

In addition to orange, there are varieties of yellow and green apricots. Seemingly green, unripe fruits, but in fact they melt in your mouth! The variety does not affect the taste of the product, if the fruits are ripe, then a fragrant jam will turn out from simple wild.

To make jam at home, apricots are washed, dried, then broken into two parts and the seeds are taken out. Each half can be cut into slices to speed up the process, but this is not necessary.

Tips for making an apricot treat

Knowing some of the intricacies will help you prepare a delicious, thick apricot jam for the winter:

• jam is cooked only from ripe apricots;
• the peel is removed by rubbing after cooking the fruit or pouring it over with boiling water;
• 5 minutes before the jam is ready, you can add lemon or orange juice (for 1 kg of fruit, the juice of half a citrus);
• if large volumes of the workpiece are needed, then the skins can not be removed (this is a rather laborious task), but grind with a blender, the consistency will be homogeneous;
• for the density of the jam, pectin, gelatin, zhelfix are used - these substances can reduce the cooking time;
• the finished dessert should not spread, pouring a little jam on a plate, you can check its thickness;
• cooking utensils need a large diameter, enameled with a thick bottom and walls, or stainless steel. Do not use aluminum and cast iron containers;
• boil the product in small portions up to 4 kg;
• interfere with only a wooden spoon;
• sugar is added according to the recipe, an excessive amount of sucrose can spoil the taste of the jam;
• when cooking, you need to monitor the intensity of the fire, not forgetting to regularly stir the sweet mass;
• spread the jam only in sterilized jars, with high-quality lids, which must be boiled before clogging;
• cloves, cinnamon, cardamom, raisins, almonds, lemon, orange will add an exquisite and unusual aroma to jam.

Apricot jam recipes and cooking methods

You can cook apricot jam at home in different ways: traditionally on the stove, in a slow cooker and even in a bread maker.

Apricot jam in a slow cooker

When cooking a dessert in a multicooker, it is necessary to take into account the size of the bowl, and fill it no more than 3⁄4 of its volume. This method has several advantages over other options:

• no need to constantly stand next to and interfere;
• the product does not burn due to the non-stick coating of the bowl;
• reduces cooking time;
• hot spray does not fly.

Recipe:

1. the apricot halves are covered with sugar - 3: 1;
2. stir so that the sugar is evenly distributed;
3. let stand for 1 hour;
4. with a blender, chop the fruit with jerks at low speed;
5. when there are no whole fruits left, the speed of the blender is increased;
6. homogeneous puree is poured into a multi-bowl, covered with a lid, the "soup" or "jam" mode is turned on for 25-30 minutes;
7. every 10 minutes, open the lid, release steam, mix the mass;
8. 5 minutes before turning off, pour in the juice of half a lemon;
9. the finished delicacy is poured into sterile jars, rolled up.

Apricot jam in a bread maker

Step by step recipe:

1. washed pitted apricots are ground in a blender;
2. fruit puree is poured into the container of the bread machine;
3. fall asleep with sugar - for 0.5 kg of fruit 300 g of sugar, leave for 60 minutes;
4. put the bucket in the oven and set the "jam" program;
5. when the bread maker stops, the hot jam is poured into jars.

Classic recipe through a meat grinder

You will need 2 kg of sugar for 5 kg of fruit.

1. Dip 30 pieces of fruit in a colander for a few seconds in boiling water.
2. Peel off, take out the bones, pass through a meat grinder.
3. Pour into a saucepan, add sugar.
4. Cook for 20 minutes, stirring constantly.

Apricot jam with orange

Preparation:

1. Apricots (5 kg) are washed, freed from seeds, ground in a meat grinder.
2. Peel one medium-sized orange - rub the zest separately on a grater, send the pulp into a meat grinder after the apricots.
3. Combine fruits, zest and sugar (3 kg).
4. Put mashed potatoes on the stove, bring to a boil, cook for 5-7 minutes.
5. The foam is removed all the time, the jam is thoroughly mixed so that it does not burn.

Gelatin recipe

Important! When boiled, gelatin loses its properties, so it is added at the very end, after the jam is ready and the fire does not burn. The product is not sterilized.

For 1 kg of fruit, you need 800 g of sugar, 40 g of gelatin.

1. Pits are removed from apricots, the fruits are ground in a meat grinder.
2. Then they are covered with sugar and insisted for 3 hours.
3. Transfer the pan with the sweet mass to the fire.
4. After boiling, they constantly stir for 5 minutes, turn off, add dissolved gelatin (dilute according to the instructions on its packaging), mix and pour into jars.

You can add lemon juice and its zest to the jam prepared according to this recipe. And for density, gelatin can be replaced with pectin.

Video: thick apricot jam with gelatin through a meat grinder

A very simple recipe for a delicious, thick apricot jam. To prepare it, you will need a kilogram of apricots, a pound of sugar and a bag of zhelfix (or pectin). Apricots (pitted, of course) are minced and boiled on the stove. And for all the details of how to cook jam according to this recipe, see the video.

Storing apricot jam

• If the dishes for a sweet dessert have been properly sterilized, then the product will stand all winter until next summer. Adding lemon juice and a sufficient amount of sugar will keep mold from growing.
• If the jam is planned to be consumed within 2-3 weeks, then it can be stored in the refrigerator under nylon lids.
• To preserve the cans, a dark pantry in an apartment is suitable (the temperature is not higher than 20 degrees), in the house it is better to take the cans to the basement, but you need to make sure that the jam does not freeze in winter. Otherwise, such preservation will lose all its taste and useful qualities.
• Apricot jam will be useful for about 6 months, over time it loses its healing qualities. But a pleasant, aromatic smell and taste will remain for the whole year or more. He will delight the family while drinking tea with pancakes or bread for more than one winter evening!