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.
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
To prepare a thick apricot jam, you will need:
From the specified number of products, 3 jars with a volume of 0.5 liters are obtained.
What to do:
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:
How to cook:
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:
Preparation:
For jam from apricots with citrus you need:
What to do:
The jam in a slow cooker will turn out delicious and will not burn even with inexperienced housewives. For him you need:
How to cook:
For a more homogeneous jam, fruits can be scrolled in a meat grinder. For the following recipe you need:
Cooking process:
To make the apricot jam successful, it is advisable to adhere to the following recommendations:
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:
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.
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.
You can cook apricot jam according to different recipes. You can cook sweetness on the stove, in the oven or in a slow cooker.
The simplest recipe is considered, in which jam is cooked only from fruits and sugar.
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!
It's easy to cook apricot jam in a slow cooker, you should follow this recipe.
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, 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:
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.
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.
You need to cook apricot jam through a meat grinder step by step. The recipe is as follows:
If you need a very thick product, add a full tablespoon of gelatin to the sugar. After hardening, such a product resembles marmalade.
Cooking such a delicacy is a little more difficult than according to the rest of the recipes. For cooking, you need the following products:
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.
This jam has an amazing taste and aroma that is difficult to convey in words. For cooking, you will need the following products:
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.
If you need a tasty and thick filling for pies, you can boil apricots with carrots. You will need:
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.
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.
Pampered sweet tooths can be offered apricots boiled with cocoa. This delicacy has an exquisite taste and aroma. For cooking you need to prepare:
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.
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.
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?
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.
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.
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.
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.
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.
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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?
Ingredients:
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.
Ingredients:
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.
To prepare fruit in this way, you will need a deep, thick-walled pan with a non-stick (optionally ceramic) coating.
Ingredients:
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.
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:
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.
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.
Knowing some of the intricacies will help you prepare a delicious, thick apricot jam for the winter:
You can cook apricot jam at home in different ways: traditionally on the stove, in a slow cooker and even in a bread maker.
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:
Recipe:
Step by step recipe:
You will need 2 kg of sugar for 5 kg of fruit.
Preparation:
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.
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.
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.