From bright, tasty, aromatic apricots, no less tasty and fragrant jam is obtained. How to make apricot jam for the winter? According to my step-by-step recipe with a photo, it is very easy to cook apricot jam, and its taste is simply excellent!

Poured with sunlight and bright colors of summer, sweet and sour and fragrant apricot jam is very much loved in our family. Apricot jam can be used perfectly for baking pies and casseroles, to complement and decorate desserts. And it is very pleasant to just eat with a roll for tea on cold winter evenings.

Apricots for jam

We will boil the apricot jam, so there is no need for us to use the perfect fruit. What apricots to take for jam? The photo for the apricot jam recipe shows which fruits I took.

If the apricots are a little wrinkled or scratched, that's okay. Of course, it is not advisable to use completely rotten apricots for jam - nothing good will come of them.

The main thing to pay attention to is how well the bone separates from the pulp. No, you, of course, can cook apricot jam, in which the pits are not separated well, but you get a lot of pain at the same time.

Jam cooking utensils

Particular attention should be paid to cooking utensils for jam. Apricot jam, like any other jam, is best cooked in an enamel or stainless container.

Since aluminum containers are oxidized during the preparation process, it is not advisable to use them.

To make apricot jam for the winter, it's best to use a wide bowl, enamel bowl, or wide pot with low sides. This form of cooking utensils will allow the jam to warm up well during cooking.

How to make apricot jam at home

Now let's consider, based on a step-by-step recipe with a photo, how to make apricot jam at home.

Apricots in water

We take the following proportions of ingredients for apricot jam:

- Apricots 1kg;

- Sugar 1kg.

Peeled apricots

First you need to sort out the apricots, removing the leaves, stalks and twigs. Rinse them with plenty of water. Remove the seeds and place in the container in which you will cook.

Fill the apricots with sugar in a 1: 1 ratio.

The fruits, covered with sugar, can be left for a while so that they let the juice out.

How to make apricot jam?

Now directly on how to cook apricot jam. Put the apricots with sugar over medium heat.

Apricot jam during cooking

When cooking apricot jam according to my photo recipe, it must be thoroughly kneaded, avoiding sticking, with a large spoon or ladle. For these purposes, it is better to use a large wooden spoon, this will allow you not to burn yourself and knead the jam well, reaching the bottom.

Bring the apricot jam to a boil over medium heat, tighten the heat to low.

How much to cook apricot jam?

Cook apricot jam over low heat, stirring and skimming for 30-50 minutes.

Many housewives cook jam in several stages in order to further exclude fermentation. In my quick apricot jam recipe, as you can see, I don't. Therefore, you may decide for yourself how much to cook the apricot jam.

Do I need to skim the jam?

Many people are interested in whether it is necessary to remove the foam from the jam? Yes, the foam that forms on the surface of the jam should be collected with a spoon or slotted spoon.

This must be done, since air particles remain in the foam bubbles, and pathogenic microflora can develop in them over time.

Therefore, you should not leave it in jars with apricot jam for the winter, but nothing prevents you from eating it right away.

The froth of the apricot jam is delicious and sweet. She is very fond of children, and adults too. After collecting it, you will get an excellent tea treat.

When the juice of the apricot jam has become amber and transparent, and the foam has gathered towards the center and becomes slightly noticeable, the apricot jam is ready. As you can see, making apricot jam according to my recipe with a photo is not very difficult.

Apricot jam for the winter

Pack the prepared apricot jam in sterilized jars and carefully seal with lids. , I already wrote in a separate article. Let the apricot jam cool in jars at room temperature.

After cooling down, put the jam in the pantry or cellar - in winter it will delight you with its rich aromatic taste. As you can see, making apricot jam at home for the winter is not so difficult and time-consuming.

The recipe for quick raw apricot jam "Vitamin"

Apricot jam is very tasty and healthy. But due to the fact that apricot fruits are amenable to heat treatment, a good part of the vitamins and nutrients inherent in fresh fruits is lost.

To preserve the benefits of this sunny fruit, I also offer you a recipe for quick raw apricot jam "Vitamin". At home, you can make this apricot jam really quickly and without hassle.

Raw apricot jam "Vitamin"

To make raw apricot jam without cooking, we need:

- Apricots - 1kg;

- Sugar - 1.5kg

Apricots for raw Vitamin jam must be taken of good quality, not overripe and without deformations. After all, fruits will not succumb to any heat treatment, therefore, the development of putrefactive microorganisms in the finished product should be excluded as much as possible.

After going through the apricots and removing the leaves and stalks, rinse them in plenty of water. After that, it is advisable to let the fruit dry a little in order to minimize the amount of excess water in the original product.

Remove the pits from the apricots and twist them in a meat grinder.

Pour sugar into the resulting minced meat in a ratio of 1: 1.5. That is, add one and a half kilograms of sugar to one kilogram of apricots. To stir thoroughly.

Apricot is a sour fruit, so it is dangerous to put less sugar - apricot jam can ferment.

Such raw apricot jam for the winter can also be prepared. We spread the ready-made "Vitamin" from apricots in sterilized jars.

First, add a small amount of sugar to the bottom of the jar, about one tablespoon. Then pour in the jam. And on top we pour another spoonful of granulated sugar, even more.

Sugar is the only preservative in this case, it will create a cork that will not let excess moisture or putrefactive bacteria inside the jam.

It is best to store raw apricot jam "Vitamin" in the refrigerator, where there are no temperature drops and the optimum for the freshness of all products is kept at +4 + 6 ° C.

Apricots preserved in this way, unlike boiled ones, practically do not lose their original taste and aroma. They also retain a maximum of nutrients.

Summer gave us such a delicious and aromatic fruit like apricot. So I want to keep it for future use. After all, it is so nice and cozy in the cold winter season, sitting with a cup of tea, to remember the warm sunny days. And how to make apricot jam for the winter, my step-by-step recipe with a photo will tell you. Do not be too lazy to cook apricot jam - you will not regret it!

In my opinion, apricots make the most beautiful jam. So bright, sunny and amazingly scented. With us, it is the first to disappear from the shelves of the pantry, so I try to harvest it more and in different variations. One of the versions is apricot jam in slices, I chose the easiest recipe with a photo to reproduce, because you don't have to deal with capricious syrup. Such apricot jam is made without seeds, the slices are covered with sugar and, when the slices give juice, they are cooked in several stages. In fact, it takes a maximum of 20-30 minutes to prepare and cook. The rest of the time, the jam is just infused.

Whole apricot wedges look very impressive, of course. But it is not always possible to achieve the desired result. It is very important here to take strong apricots and cook the jam over medium heat. Otherwise, the slices will boil over, which, in general, will in no way affect the taste of the finished jam. In any case, the jam turns out to be wonderful: bright, aromatic, with a slight sourness. Insanely delicious!

Ingredients:

• apricots (dense, maybe even slightly unripe) - 1 kg;
• sugar - 1 kg,
• citric acid - 1/3 tsp

How to make apricot jam in slices

First of all, the apricots should be thoroughly rinsed, then thrown in a colander and shaken vigorously several times - this will be enough to rid the fruit of excess moisture.

As soon as all the apricots are halved, sprinkle them with sugar. Put the halves in parts immediately into a saucepan, where the jam will be cooked (in this version of the recipe, the less the fruits move, the better). Sprinkle each part with sugar.

Shake the saucepan, close it and remove for at least 5 hours, so that the apricots give juice. If time is running out, you can put the pan where it is warmer. Then the required amount of juice is formed in 3-4 hours. If you leave apricots in sugar overnight, then the container should be placed in the refrigerator.

After insisting, add citric acid to the apricots and send the pan to the stove.

First, we turn on the maximum heating of the plate, but after the appearance of the first, smallest bubbles, we reduce it to medium (I have this position 3 out of 6). We boil the jam on a medium heat of the stove for 5 minutes, closing the pan with a lid. During this short time, quite a lot of foam forms on the surface - you can not remove it yet, when the jam cools down, it will be much easier to cope with it. Important! During cooking (in each approach), we try not to stir the jam!

After 5 minutes of boiling, remove the pan from the stove and leave the jam to cool for at least 3 hours. During this time, the jam should cool completely. If not, we increase the time allotted for cooling. Once it has cooled down, we return the pan to the stove and boil everything in the same way as the first time: bring it to a boil at the maximum, reduce the heat and boil with a barely noticeable bubbling for another 5 minutes.

Again let the jam cool for several hours, then boil it for the third time in the same way. After the second cooling, you can remove the foam from the jam - it will already be quite a bit.

During the third boiling, we prepare jars and lids for jam: we sterilize them in any way convenient for you. I have my own proven and fast way: boil the lids for 3-5 minutes. and fry the jars at the maximum in the microwave, pouring a small amount of water there (about 0.5-0.7 cm). I take small jars for jam - up to 500 ml.

After the third approach, the jam is ready! We pour it into prepared jars and seal with lids. Due to the fact that the jam is cooked for a very short time (it is the boiling time), quite a lot of syrup is obtained. If desired, syrup and apricots can be poured into separate jars. Both will go off with a bang in winter.

Before cooling, we leave the jars under a warm blanket in the room, after that we put them away for storage.

The homeland of apricot is the Ararat valley of Armenia. This fruit has absorbed the warmth and light of the southern edge, resembling a small sun. Apricot jam turns out to be a rich yellow-orange color with a delicate characteristic aroma.

Transparent amber slices will be a delicious filling and decoration in homemade baked goods, a good addition to creamy ice cream.

The calorie content of apricot dessert averages 236 kcal per 100 g.

Apricot jam for the winter with slices without water - a step by step photo recipe

Among the many recipes for winter preservation of apricots, jam from apricot slices takes pride of place. Yes, indeed, this amber, fragrant delicacy turns out to be very tasty.

How to cook apricot jam so that the slices in it remain intact and not creep in hot syrup? There is a main nuance. To keep the shape of the fruit, you need to take a little unripe apricots, as they have a fairly dense flesh.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

Ingredients

• Apricots: 1 kg
• Sugar: 1 kg
• Water (optional): 200 ml
• Lemon acid:pinch (optional)

Cooking instructions

How to make jam in syrup

Recipe:

• pitted fruits 1 kg,
• water 2 cups,
• sugar 1.4 kg.

What to do:

1. The apricots are sorted out, washed with cold water, cut lengthwise into halves and seeds are selected, large fruits are cut into 4 slices.
2. The syrup is boiled: the water is allowed to boil, sugar is poured in several steps, they are constantly interfered so that the sand does not burn and dissolves completely.
3. Apricots are poured with boiling syrup, left for 12 hours. The syrup is drained, boiled for 5 minutes, the apricots are again poured and kept for 12 hours.
4. The jam is cooked in several steps for 5-10 minutes with cooling to room temperature. Stir periodically with a wooden spatula or spoon, remove the foam.
5. Readiness is determined by the following signs:

• the foam does not stand out, becomes thick, is in the center of the fruit mass;
• berries from the surface settle to the bottom of the dish;
• a drop of syrup does not spread over the plate, retains the shape of a half of a ball.

Hot jam is packed in pre-sterilized jars, closed with screw caps or rolled up with a mechanical machine. Banks are placed upside down, left to cool completely, stored in a cool place or at home.

Preparation recipe ꞌꞌFive minutesꞌꞌ

Recipe:

• chopped apricots 1 kg,
• sugar 1.4 kg.

How to cook:

1. Cut into slices apricots are laid out with the pulp up in a cooking bowl, sprinkled with granulated sugar. Make several layers, then cover and leave in a cool place overnight.
2. The fruit mass with the released juice is placed on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly remove the foam.
3. Exposure is made until it cools completely and starts cooking again. The procedure is repeated 3 times.
4. After the third approach, hot jam is poured into jars flush with the edges, sealed with metal lids.
5. Check the tightness and cool, store in a cool place.

• In order for the fruits to retain their shape, they are boiled in several steps, in short periods with breaks for soaking with syrup.
• Fruit for jam is chosen ripe, with sweetness, but not overripe.
• To prevent the jam from becoming sugared during storage, you can add citric acid at the end of cooking (3 g per 1 kg of the main raw material), you can use lemon juice instead.
• To extend the shelf life and reduce the sugar content in the jam, pasteurization of the finished product will help. Jars of jam are pasteurized in a water bath for 30 minutes at 70-80 ° C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
• Apricot jam has a mild flavor. Lemon zest will add aroma and light piquancy. The zest is gently grated on a fine mesh grater, without touching the white part of the lemon rind to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.

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

Do you think it is possible to add apricot kernels to add aroma to this dish? If you don't know, then read this article rather, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other baked goods.

Interesting! It turns out that apricot jam can be cooked both whole and amber from halves, or you can do it differently, boil it hard to make jam or jam.

What kind of preparation do you prefer? Write your feedback or suggestions, I will be very happy to read it.

Apricot preserve with seeds "Royal recipe"

In another way, this option is called royal, it looks very great, for gourmets this is just a godsend, besides, it is a very simple way of cooking. You can cook with whole apricots, but removing the pit from the middle will make it very, very tasty.

We 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. Fill the entire container with these sunny beauties with granulated sugar.

3. Stir with a slotted spoon very gently and let it sit for a couple of hours to release the sweet juice and aroma.

4. Now open the bones and remove the seeds, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, put them in the oven and they should 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, how do you like this idea, mine usually hits them with a hammer and they split in no time.

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

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

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

8. Immediately turn over, wrap 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 an unpleasant situation after a while. This is the magic mixture you should get. Delicious discoveries and achievements to you!

Important! What to do if the finished dish is moldy or fermented? If fermented, then you can make wine, but I do not recommend fighting with mold, do it right next time, perhaps during cooking you did not remove the foam or washed the fruit badly, this caused such unpleasant processes.

As promised, I am sharing the link "How to peel apricot pits 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 future use so that it does not sour and ferment? Then take this note for help and cook according to it.

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

Important! Be sure to rinse the apricots well under running water.

It seemed to me by itself, everyone is doing this procedure, but someone does not get jam, it starts to ferment, take off, and much more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is very small, then you can do with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily get off them.

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

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this is the best recipe from the chef.

We need:

• apricots - 1 kg
• granulated sugar - 1 kg

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

Cooking method:

1. Well, here they are our sunny handsome men, ah-ay-ay, 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 myself, then my husband came in, followed him by the children and, in general, I had to cook another time.

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

Important! Take only the freshest and ripe ones, but at the same time they should be firm, not soft, soft overripe is better for jams or preserves.

2. The second step, you will need to remove the bones, how to do it accurately and quickly? There are ways, but how are you doing?

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

The second method, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy food whole, but into slices.

The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.

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

Important! They have to give away their juice to make it tasty and flavorful.

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 aside so that it cools down and the juice is better absorbed, it should take 11-12 hours. Then bring 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 a sample, everything is ready, it remains to pour into the jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.

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

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

Apricot jam with kernels for the winter

This species will be seedless with nucleoli, and will be classified in the fast cooking version, in our family it is called "Pyatiminutka". Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almonds instead of apricot ones.

Interesting! By the way, not only apricots can be cooked for a five-minute period, 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 prepare it, and the result is cool, fragrant and very, very beautiful, just awesome amber.

You can prepare this delicacy with the addition of water, or without it. Which one do you like best? I'll walk you through the steps today using water.

We need:

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

By the way, why add citric acid? To keep it in the cellar longer and not be so lusciously sweet, but a little sour in taste.

Cooking method:

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

Now nucleoli can be bought for different weights, but of course I took them from the very apricots from which this jam will be. First boil 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 over low heat.

2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and remove the foam from the surface.

3. There is such beauty and smell in the kitchen! Now toss in the citric acid for a sour shade and for better preservation of the dish.

Important! Now let the jam sit for about 8-10 hours.

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

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

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

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

Important! If you get liquid? What to do and how to fix the situation? Just drain the sugar syrup and boil it down to the consistency you want.

5. Such a delicious miracle came out with a pleasant aroma of almonds.

Apricot jam wedges in syrup

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

We need:

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

Cooking method:

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

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

3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be low. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let it cool. Step number 3 will need to be repeated 4-5 times, you can of course immediately boil it, that is, boil it until cooked, but the result will not be the same, with the help of this technique the jam will turn out a slice to a slice. Therefore, it is up to you to decide, if time permits, then you will have to "pimp".

4. The finished 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 must be well washed and boiled. Serve with coffee or cocoa for afternoon tea or just like that. Bon appetit, friends!

Amber apricot jam, fried in a pan

It often happens that our favorite fruits are already overripe, what can you do with them? Of course, make a blank in a frying pan, which then will certainly please everyone. We are surprised that not a bowl or a saucepan is used, but the secret is this, in a pan you get this gourmet with a caramel flavor. For elegance, you can also add lemon or lime juice, which will be great. The original version, isn't it?

We need:

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

Cooking method:

1. Wash these yellow, slightly orange 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 it into cubes.

3. Turn on the heat, the main thing is low and cook until the sugar dissolves, then add a little and cook until tender, gently touching up the halves from under each other, so that the syrup turns out to be caramel, that is, the syrup should begin to stretch. It should take approximately one hour.

If you did it with cubes, then it should look something like this:

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

4. Now take sterilized jars and pour your creation into them. Roll up the lids and place the jars under the fur coat overnight. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes this dessert very much, it can be used in pies, grease muffins, cakes and even curd casserole or cheesecakes. Orange will add an unexpected citrus flavor, try it.

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

We need:

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

Cooking method:

1. What do you think, in order to achieve the consistency in this picture, what needs to be done? Yes, you really need to twist it in a meat grinder or use a food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. No bones are needed. At the exit, you should get this kind of puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.

3. What all the same krasotischaaaa, just breathtaking from the brightness of such ingredients, the smell is simply amazing. I would like to no longer cook, but eat everything.

4. Add sugar and stir to make juice. Cook over low heat after boiling for 40-50 minutes. And then send this wonder of nature in jars.

Such is the dumbness turned out, isn't it? And how you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.

By the way, remember the dandelion jam? I have already opened one jar and ate it. 😈, and my beloved family helped me.

How to cook apricot jam at home in a slow cooker

In your beloved miracle worker, it turns out even tastier and more savory, especially if it's jam, the fruits themselves will melt right like that, 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 suddenly became sugared, what to do in this case, I propose to cook delicious jelly!

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

Sincerely,

If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not such an easy task as it might seem at first glance. Incorrect technology will lead to the fact that the fruits boil and turn into a homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.

Apricot jam with orange

The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite treat will remind you of hot summer days and are guaranteed to cheer you up even on the gloomiest day.

Ingredients:

• apricots - one kilogram;
• Orange;
• granulated sugar - a kilogram;
• water - 200 ml.

For this recipe, you need unripe greenish fruits. Soft juicy fruits quickly boil down, quickly turning into "porridge".

How to make delicious apricot jam? A step-by-step recipe with a photo will help you solve the problem.

First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you like. Place the pieces in a deep saucepan. peel, squeeze the juice out of it, then strain the liquid.

Boil the syrup from water and sugar, and then let it boil on the stove for five minutes. Add orange juice at the very end. Remove the syrup from the stove, carefully pour it over the apricots and wait for the liquid to cool. Return the resulting infusion back to the pan, bring it to a boil again and pour the fruit over it again.

When the syrup and apricots have cooled to room temperature, bring them to a boil and simmer over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Remember to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it.

The finished dessert can be used to make sweet pies with fruit filling, or simply serve it with hot drinks.

Jam "Pyatiminutka"

The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook apricot jam for the winter.

Ingredients:

• pitted apricots - 700 grams;
• sugar - 700 grams;
• water - 250 ml.

"Pyatiminutka" jam with apricot wedges is prepared in several stages.

Pick strong fruits, wash them, cut them in half and remove the seeds. Cover the pulp with granulated sugar and leave it alone for a while. Shake the bowl of fruit occasionally, but do not stir.

Weigh the apricots after processing on a kitchen scale. The ideal ratio of fruit to sugar is 1: 1.

After an hour, the fruits can be poured with water and sent to the stove. When the jam boils, turn the heat down and cook the treat for another five minutes. Refrigerate the food and then bring it to a boil again. Repeat the procedure one more time.

After the third cooking, arrange the dessert in clean jars and close it with boiled lids.

Pitted apricot jam

An unusual way of preparing a dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in aromatic syrup will make a great company to freshly brewed tea or any other hot drink.

Ingredients:

• apricot pulp - one kilogram;
• sugar - one kilogram;
• water - one glass.

It is quite simple to prepare slices, but the recipe has its own characteristics. Therefore, carefully read our instructions before you start cooking.

Process the fruits and cut into four parts. Split the bones and remove the soft core. Mix sugar with clean water.

The bright taste of this dessert directly depends on the seeds that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.

Place the apricots and pits in a deep saucepan, then pour over the syrup. Put the cookware on the fire and bring its contents to a boil. Then drain the syrup into a separate container and cool the food. This step is necessary so that the slices remain intact and not boiled.

Repeat this procedure two more times. The last boil should take longer - about ten or fifteen minutes. Pour the finished treat into sterilized dishes and roll up.

We will be glad if you like apricot jam with wedges. The recipes on this page will help you prepare a small stock of tasty treats for the winter. A beautiful fragrant treat will delight your loved ones on a gloomy winter evening and bring back memories of bright sunny days.

Video recipe for Polish apricot jam