Summer is a great time to harvest home preservation... Especially brings joy to winter time jam. It not only delights the taste, but also replenishes our body useful substances and elements, which in winter period sorely lacking. Apricot is great for both jams and preserves.

Apricot has many useful properties that have a beneficial effect on the functioning of the body. Apricot jam contains many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, as well as vitamins of group B. Apricot jam is recommended to be taken in case of problems:

• with the cardiovascular system;
• with hypertension;
• anemia
• avitaminosis.

During its use, the activity of the brain improves, there is a restoration of strength, immunity increases, salts are removed, problems with constipation disappear. The calorie content of apricot jam is 245 Kcal per 100 g. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's take a look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

In each culinary recipe there are secrets. In this you need to pay attention to the variety of apricots. The jam will be especially tasty if you choose small round fruits, which are usually called wild animals.

Let them be even slightly overripe. All the same, they will not dissolve in the general mass, turning into an ugly mess. Because the jam is not prepared the way it has been for a long time: it does not stand on fire for a long time. But round soft apricots will quickly give up their juices. And they taste better than their more expensive counterparts.

Cooking time: 17 hours 0 minutes

Quantity: 1 serving

Ingredients

• Apricots: 1 kg
• Sugar: 400 g
• Gelatin: 2 tbsp. l. incomplete

Cooking instructions

How to make pitted apricot jam

We will start our acquaintance with apricot jam from the very easy way, which is equally suitable for any variety of apricots.

What is required for this:

• sugar - 2 kg;
• apricots -2 kg.

Step by step recipe:

1. In a large container, wash the apricots thoroughly and separate the seeds.
2. Having received purified apricot pulp combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar may be increased. Leave the prepared mixture for 2-3 hours.
3. Let's move on to making jam. Put the present mixture on the fire and cook in two stages for 30 minutes. This is necessary due to the firmness of the apricot skin, which takes more time to cook. When foam appears, it must be removed.
4. V end result jam will be with small pieces. If you want to boil the jam until smooth, you need to keep it on low heat for another 20 minutes.

Apricot jam with seeds - recipe step by step

Pitted jam is the easiest to make, with minimal cost time.

You will need:

• apricots - 1 kg;
• sugar - 700 gr.;
• water - 2 tbsp.

Making jam:

1. Rinse the fruit well.
2. While the apricots are slightly dry, boil the syrup. To prepare it, boil water and add sugar there, cook until it dissolves.
3. Put the apricots in the prepared syrup and cook for 20 minutes, stirring regularly and skimming.
4. Turn off the jam, let it brew for 12 hours.
5. After the time has passed, put the jam on the stove again and cook until it thickens.

Apricot jam with wedges

This jam is not only tasty, but also beautiful. It uses apricots with dense structure or slightly immature.

You will need:

• apricots - 2 kg;
• sugar - 3 kg;
• water - 3 tbsp.

Jam cooking technology

1. Wash and dry apricots.
2. Disassemble them into slices, removing the bones.
3. Place the wedges in an enamel pot.
4. In a separate container, you need to cook the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled while granulated sugar will not dissolve.
5. Pour folded apricots with ready-made, hot syrup. The syrup should cover all the slices; for this, the container should be shaken several times. Stirring with a spoon is not recommended.
6. To infuse, the jam must be set aside for 12 hours.
7. After the first infusion, you need to drain the syrup, bring it to a boil again, pour the apricots and set aside for 10-12 hours.
8. The third time after pouring hot syrup, the container must be put on a small fire.
9. With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. Stir gently with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - a delicious recipe

One name apricot jam induces an appetite. He is especially the favorite of children. For its preparation, it is advisable to use overripe fruits or varieties with a very soft structure.

You will need:

• apricots - 1 kg;
• sugar - 1.2 kg;
• citric acid - 1/4 tsp

Making jam:

1. Wash the apricots well and remove the seeds from them.
2. Grind the prepared slices in a blender or meat grinder.
3. Put the apricot mixture in a saucepan, add sugar there and let the mixture infuse for an hour.
4. Move the pan to slow fire and bring the mixture to a boil. In order for the sugar to not start to burn, the mass must be constantly mixed.
5. After boiling, add citric acid to the mixture and cook until you get thick consistency jam. The thickness of the mixture depends on your desire.

A very simple recipe for apricot jam five minutes

The five-minute jam recipe is the best option when there is not enough time for fruit processing. To prepare it you need:

• sugar - 4 cups;
• apricots - 1 kg.

Cooking technology:

1. First, wash the apricots and separate the seeds.
2. Transfer the wedges to a saucepan, cover them with sugar and let it brew for 12 hours.
3. After the time has passed over high heat, bring to a boil, remembering to stir regularly.
4. Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with kernels is popularly called "royal" or "royal". To prepare it you will need:

• apricots - 3 kg;
• granulated sugar - 3 kg.

Step-by-step instruction:

1. Wash the apricots well and lay them out to dry.
2. After preparing the fruits, we proceed to peeling them. Dividing the apricots in half, you need to get the seeds that will come in handy during the cooking process.
3. The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
4. At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
5. After 2-3 hours, put the container with slices on a small fire. The duration of cooking the jam depends on the desired result. For liquid consistency 10 minutes is enough, for a thicker one - about 20 minutes.
6. After completing the cooking process, the pan must be set aside for 12 hours. After this time, the procedure is repeated twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.

To receive delicious jam there are a number of tips to which it is advisable to heed.

What can be cooked from apricots - TOP-10 recipes from the magazine site

In the spring, apricot trees exude a delicate, subtle scent. And in the summer they delight us with sweet fruits. Delicious, fruity-fibrous apricot with tart notes is very healthy fruit, from which you can prepare many interesting treats not only for children, but also for adult family members. Not enough time to come up with more original dish than an apricot charlotte? Then it's time to diversify the menu.

Recipe 1. Apricot salad "Freshness" - for those who preserve their figure

Ingredients: 3-5 apricots, 200 g of liver (boil in advance and cool), 2-3 fresh cucumber, 1 sweet bell pepper, 2 eggs, a bunch of green onion feathers, dill, parsley (as you wish). For refueling: 3 tbsp. l. tablespoons of olive or sunflower oil, h. l. soy sauce, 0.5 tsp. mustard seeds(it is better to take French or Dijon), sugar, salt - to your taste.

Beat the eggs separately and fry them in a skillet. As a result, you should have two egg pancakes... Wait for the pancakes to cool and cut them into strips. Chicken liver boil, and also cut into strips. Wash the cucumbers and cut into neat strips. Remove the seeds from the apricots and cut apricot halves lobules of medium size. Wash, dry the herbs, and then chop with a knife. In a separate bowl, mix all the ingredients in the dressing and shake thoroughly. Mix ingredients with dressing. Serve to the table. Sugar and salt - at your discretion. Spread the lettuce over the green leaves and sprinkle with nuts on top.

Recipe 2.

Ingredients: 1 kg of peeled apricots, 300 g of diced onions or red onions, 1.5 cups of raisins, 2 pods of hot red or green pepper, 1 tbsp. l. grated ginger root (possibly less), Art. l. mustard seeds, cinnamon stick, 1.5 tbsp. canteen apple cider vinegar 6%, 0.5-1 st. sugar (depending on the sweetness of the fruit themselves), 1 tbsp. l. refined vegetable oil, salt - at your discretion.

Cut the washed and peeled apricots into slices. Remove the grains from the pepper and cut into small strips. Pour into a cauldron or duck vegetable oil and pour the mustard seeds and cinnamon into the oil. After you see that the cinnamon begins to open, add the grated ginger. Mix thoroughly several times and add raisins. Make sure spicy mix not burnt. Add onion. Simmer over low heat until glassy, ​​possibly until slightly golden. Pour in apricot wedges, sugar and vinegar. Stir the chutney and continue cooking until thick. Spread out chutneys in sterilized jars and close nylon caps... After the chutney jars have cooled, store them in your cellar or refrigerator. Chutney will be a great sauce for meat delicacies, as well as second courses from poultry. Chutney will especially subtly emphasize the taste of pork and chicken (preferably meat should be fried or baked).

Recipe 3. Chicken under apricot sauce- a treat for guests

Ingredients: chicken legs or thighs, 150 g of dried fruit (preferably dried apricots and prunes), a 3 cm piece of ginger, a clove of garlic, salt and spices.

Rub the chicken pieces with the salt and pepper mixture. Cover and refrigerate for 2 hours. Let the meat marinate. In the meantime, rinse the dried fruit and cook for a few minutes. Drain the liquid into a small container (you still need it). Fry or bake the legs until full readiness... Pour dried fruits, garlic, ginger and apricots into a blender glass. Grind the ingredients for making sauces. Next, put them in not a large pot and add a little of the liquid in which the dried fruits were cooked. Boil the sauce until thick. Now they can pour over the chicken and put it on the table.

Recipe 4. Dumplings with apricots - a dish for the whole family

Ingredients: 2 small glasses of flour, 1 egg, 220 ml of water, 0.5 tsp. salt. For the filling: 1 kg of ripe sweet apricots, sugar (the amount depends on the initial sweetness of the apricots, ¼ pack of softened butter, cinnamon. For gentle vanilla sauce: 100 g fat sour cream or cream, 2 tbsp. l. sugar, white nutmeg wine (a couple of spoons), 50 g of butter, cinnamon and vanilla.

Make a dough. Pour the flour in a slide on the countertop, form a funnel in the crater and beat in an egg. Add a little water and knead the elastic soft dough... Beat the dough well on the table to obtain a uniform texture. Prepare the filling: cut the apricot halves into small pieces of your choice. Sprinkle them with grated cinnamon on top. Roll out the dough thin enough and cut out the circles with a glass. Sprinkle each dough circle with a little sugar, apricot pieces and quite a bit of butter on top. Place the sealed dumplings on a floured board. Put a large saucepan on fire and, after boiling, add salt to the water. Boil dumplings with apricots for 3-5 minutes (after floating). Make sour cream-vanilla sauce: Beat sour cream with a mixer with the addition of sugar, white wine. Add cinnamon and vanilla. Mix well. Pour a generous amount of sauce over each portion of the dumplings.

Recipe 5.

Ingredients: 250-300 g of ripe apricots, 500 g of medium-fat coarse-grained cottage cheese, 1 egg, 5 tbsp. sugar, half a glass of flour, a pinch of cinnamon.

Stir in cinnamon and sugar curd. Beat in an egg and add a little flour. Mix the ingredients well. Add the apricot halves to the syrup (melt the sugar in water) and boil for 5 minutes. Strain the syrup through a sieve (we won't need it anymore). Form pies from the curd "dough" and wrap an apricot half in each. Dip the cheesecakes in flour and fry in sunflower oil.

Recipe 6.

Ingredients: 2 kg apricot, 1500 g sugar, a piece of ginger no more than 4 cm in size.

Remove the seeds from the washed apricots and cover them with sugar for 6 hours. Bring to a boil twice. Be sure to remove the resulting foam. Boil the mixture a second time for half an hour. Then grate a piece of ginger and add to the jam pot. Cook for about half an hour. The readiness of apricot jam is determined in two ways: a drop of jam keeps its shape, when it boils, no foam is formed. Finished apricot jam with ginger, distribute to sterilized jars. Close the lids immediately and turn upside down. Keep warm until cool.

Recipe 7.

Ingredients: 250 g of medium-sized ripe apricots, 2 tbsp. cream with a fat content of 30%, 100 g sugar, vanilla pod, 1 tsp. dry gelatin.

Wash the apricots and remove the pits from them. Place the apricot halves on a baking sheet, sprinkle with a flat spoon of sugar. Bake apricots for 7-10 minutes at 200 degrees. Pour gelatin with a few tablespoons of cold water and leave to swell. Remove seeds carefully from vanilla pod... Place a saucepan with cream on low heat. After a few minutes, add sugar and add vanilla pod and seeds. Bring to a boil, remove from heat and cover. Grind the baked apricots with a blender to a puree-like consistency. Melt the gelatin over a fire, but in no case let it boil. Strain the creamy vanilla mixture and add the gelatin to it. Pour the apricot puree here and mix well. Pour the apricot panna cotta over the bowls and refrigerate for 3-4 hours.

Recipe 8.

Ingredients: 400-500 g of large ripe apricots, 2 eggs, a glass of sugar, 150 ml of sunflower oil, 250 g of flour, 2.5 tsp. baking powder (can be replaced with vinegar slaked soda), chocolate drops, cinnamon powder.

Wash the apricots and remove the pits. Add water to coat the fruit. Boil on medium heat for 5 minutes. After the fruit has cooled slightly, puree it with a blender. Beat eggs and sugar thoroughly. Add to egg mixture mashed apricots and vegetable oil. Be sure to mix thoroughly. Toss the flour, baking powder and cinnamon separately. Sift the mixture through a sieve and add it to the apricot and egg portion. Chop a few cubes of dark chocolate with a knife into droplets. Mix chocolate with dough. Bake muffins in the oven for 20-30 minutes at 180 degrees. Check readiness with a match.

Recipe 9.

Ingredients: 5 eggs, 150 g butter, 1 glass wheat flour, 3-4 tablespoons of powdered sugar, 50-100 g of honey, half a kilogram of apricots, 3 tbsp. l. lemon juice, baking powder.

Whisk the softened butter with icing sugar... Add one at a time chicken yolk and continue whisking until a smooth, delicate consistency is obtained. Add honey and beat again with a mixer. Flour and baking powder (can be replaced slaked vinegar soda). Whisk the chilled egg whites separately with the lemon juice until firm peaks. Combine them carefully with the dough. Grease a baking dish with oil. Wash the apricots and cut them in half. Remove the bones. Dip the apricots into the dough and place in the preheated oven. Temperature regime 180 degrees. Cooking times vary by oven. On average 40-50 minutes.

Recipe 10. Apricot smoothie - a boost of vivacity for the whole day

Ingredients: 300-400 g of ripe apricots, 30-35 g corn flakes or rolled oats (your choice), 250-270 ml of cream (10% fat), sugar - to taste.

Wash the apricots and dry. Remove the seeds from the fruit. Purée on high power with a blender. Pour the smoothie into glasses. Sprinkle with cinnamon or vanilla on top. Garnish with small apricot wedges.

These sunny fruits can be used in cooking not only useful, but also, importantly, very hearty dishes for home tea drinking, festive table. Just imagine: with what delight your family will be eating spicy jam with an unusual flavor or muffins with apricot filling in winter! And the magnificent indian chutney, with a spicy-sweet "cocktail" taste sensations will no doubt decorate your festive table... Apricot panna cotta will delight your friends. Delicious treat everyone will like it. But a healthy apricot smoothie can be a complete breakfast.

Recipes using this interesting fruit exists large quantities... We think that now you can let go of your classic preferences in traditional recipes, and give free rein to your imagination. You will definitely succeed!

WHAT CAN BE PREPARED FROM APRICOTS

Excellent products are obtained when processing apricots. Most best recipes blanks on our website. Apricot fruits contain 10% sugars. Among stone fruits, apricots occupy one of the first places in terms of content. pectin substances, they contain more potassium than other fruits. The fruits contain B vitamins and vitamin C. The most best fruits apricots are used to make compotes, preserves, marmalades and jam. Ripe fruits with a well-separating stone are suitable for drying. Whole apricots, dried with pits, are apricots, without pits - kaisa, dried apricot halves without pits - dried apricots. We advise you to make blanks according to the recipes presented, according to the methods of blanks at home. You can make many blanks from apricots and twist the compote and cook jam, but it is not recommended to cook a "five-minute" from apricots. The workpiece can sour and rip the lid off the can.

Apricot compote. Perhaps harvesting apricots in the form of compote seems too traditional, but it is very tasty. For a syrup for 1 liter of water, you need 500 g of sugar. Large fruits should be divided into halves and pitted, small ones should be used whole. Put the fruits in jars up to the shoulders. Prepare syrup and pour over jars of berries. Sterilize 0.5 liter cans for 15 minutes, counting from the moment the water boils. Tighten the jars with ready-made compote. Pitted apricot compote. This is also a recipe for preparing compote for the winter, it is better to spin apricots without pits. Fill the jars with washed apricots and pour boiling syrup up to the neck, cover with a lid. After 5 minutes, drain the syrup and boil, then pour it back into the jars with top. After that, immediately roll up the cans and turn them upside down, cover with a warm blanket until they cool completely. Large apricot compote... According to this recipe, compote is harvested from apricots without a skin, but the fruits will not lose their shape, they will just be more tender. Divide the fruits into halves and remove the seeds, blanch by dipping them for 1-2 minutes in hot and then in cold water. Then immediately remove the skin and put in jars. Preserve in one of the ways. Apricot compote in honey syrup. V this recipe honey is used, so such a preparation is doubly useful, in addition, honey will give apricots more rich taste... Wash the fruits of small apricots and put them in jars. Prepare syrup at the rate of 1 liter of water and 500 g of honey. Pour the syrup over the fruits and sterilize liter cans 15 minutes, cork and turn over, cover with a felt mat until it cools.

Apricots in own juice ... Such harvesting without any addition of water at all, the apricots will be kept as fresh. One kilogram of apricots needs 500 g of sugar. Break ripe apricots in half and remove seeds. Put the halves in jars and sprinkle with sugar, let stand in a cool place. The next day, when the fruits settle, add jars, fruits and sugar. Then sterilize and roll up the lids. Turn the jars over and cover with a blanket until they cool.

Whole Apricot Jam... The classics of blanks is jam, but not a single housewife can do without jam, by the way, the northerners are very fond of receiving apricot jam as a gift. The lid can be decorated decorative cover tied do it yourself. They do not grow apricots. You need 1 kg of fruit, 1.2 kg of sugar, 1.0 glass of water, 3 g of citric acid or 1 tbsp. a spoonful of lemon juice. Chop small ripe apricots in several places and immerse in boiling water for 3 minutes and immediately cool cold. This is done so that the fruit does not wrinkle during cooking. Prepare syrup and pour over apricots. Cook the jam in three steps. Properly brewed jam will keep the apricots intact, amber color... Add lemon juice a few minutes until tender.

Apricot jam with ginger. Apricots are best combined with ginger when processing and harvesting fruits. You will need 1 kg of apricots, 0.8 kg of sugar, ginger root. Break the apricots and remove the seeds, cover with sugar and let stand for 5 hours. Then bring to a boil and cool. Then cook for another 25 minutes. Add the grated ginger root and cook until tender.

Apricot jam with seeds. The whole secret of making such a jam is that the jam is cooked without seeds, and the kernels are added at the end of cooking. Helpful advice housewives, apricots go well with all nuts. You will need 1 kg of apricots, 0.8 kg of sugar. Separate the apricots from the seeds. Cover with sugar and after 5 hours cook for 20 minutes. Then add kernels from apricot kernels and cook until tender.

Harvesting in the form of apricot jam. If you are familiar with the rules for making jam, then this recipe great choice... We need 1kg of apricots, 500g of sugar. Better to use well-ripe, soft apricots. Remove seeds from the fruit, put them in a saucepan, add a little water and heat over low heat until softened. Then grind the fruits with a blender, add sugar and cook until tender. Arrange hot in jars.

Apricot jam. Confiture has its own characteristics of preparation, but it is very original way blanks from apricots. You will need 1 kg of apricots, 2.0 kg of sugar, 1.5 glasses of water. Prepare syrup and refrigerate. Remove the skin from the fruit, remove the seeds, and fold them into cold syrup... Cook over low heat. When the confiture boils well, remove it from the heat and put it in a cool place for 10 hours. Then repeat this 3 more times. In the finished jam, the fruits should be evenly spaced in the syrup.

Jelly apricot... When preparing jelly, chefs advise not to forget that to get good jelly fruits should be rich in pectin. You will need 1 kg of apricots, 300 ml of apple juice, 0.5 kg of sugar. Make mashed apricots. To do this, you need to soften them in hot water and then rub through a sieve. Add sugar to the puree and cook until the sugar dissolves, then add Apple juice and cook until jelly is done. Pour the jelly hot and seal immediately.

Apricot jam. Jam is prepared according to the rules for making jam. Moreover, advice to housewives - such a jam from apricots is very good to use as, adding there fresh apple... You need 1 kg of fruit, 200 g of sugar. Overripe and mashed apricots are suitable for jam. They must be washed and the bones separated. Simmer over low heat. Put sugar at the end of cooking, the jam should be boiled down by three quarters. Arrange hot in jars and cover with parchment.

Frozen apricots... Common way , but often it is apricots that are afraid to freeze. Useful advice for housewives: when frozen, apricots become soft in consistency, so it is recommended to freeze them with sugar or in syrup. This will preserve the apricot's shape, aroma, and amber color.

Break ripe hard apricots into slices and remove seeds. Sprinkle them lemon juice diluted with water. Fold in rows in freezing tins and sprinkle with sugar.

You can put the prepared apricots in a container and pour cold sugar syrup, put on freeze. For syrup 400 g of sugar, 0.5 liters of water and 2 tbsp. tablespoons of lemon juice.

Dried apricots. For drying apricots in middle lane, small-fruited and dryish fruits are suitable, with a well-separating stone, but all the same, the apricot will turn black and wrinkle in the dry. Wash the apricots well. Break into slices and remove seeds. Spread the halves on a grid or table in one layer with the holes facing up. Apricots are dried at temperatures up to 70 degrees. To dried apricots had a yellow or orange color, they are fumigated with sulfur for 3-4 hours. That is why there are such beautiful dried apricots on the market, but at home they turn out to be black and not beautiful. The fruits are placed in closed boxes and cotton wool with sulfur is set on fire. Non-fumigated dried apricots are dark brown in color.

Dried apricots... Make dried apricots, and even nice looking you can at home. True, you have to work a little. Divide the fruits into halves, remove the seeds. Put the halves in a basin, cover with sugar and leave for a day. Then bring to a boil. Place the hot apricots on a sieve and drain the syrup. Arrange the halves on a baking sheet and bake in the oven with the door ajar. With such a preparation, apricots will turn out beautiful yellow color, can be stored in jars under parchment.

Candied apricots. You can cook candied fruits from not very juicy apricots, candied fruits are useful for decorating pastries and desserts. Take hard fruits and remove seeds. Blanch for 2-3 minutes in boiling water. Then pour the syrup (600 g of sugar and 1.5 cups of water). Keep in syrup for 1.5-2 days. Then drain the syrup, add 200 g of sugar to it and boil. Pour the apricots with hot syrup. A day later, drain the syrup again and add 200 g of sugar to boil. Pour the apricots hot. Bring to a boil and leave to cool. Now remove the apricots on a sieve and drain the syrup. Sprinkle with sugar and dry. Candied fruits must be transparent.

In this article you will find the most tasty preparations from apricots for the winter: jam, jam, compote, marmalade, marshmallow and much more ..

Apricot blanks for the winter - delicious recipes

Apricot blanks for the winter impress with a variety of assortments: preserves, jams, compotes, juices, marshmallows, marmalade, drying and much more.

Apricot compote in a quick way

Ingredients:

• 1 liter of water
• 200-500 g sugar
• apricots

Preparation:

1. Boil sugar and water syrup.
2. Fill the jars up to the shoulders with prepared apricots.
3. Pour boiling syrup over the edge of the neck.
4. After 5-7 minutes, drain the syrup and bring to a boil again.
5. Pour the boiling syrup over the jars so that it spills slightly through the neck.
6. Close hermetically and turn the cans upside down until they cool completely.

Apricot compote with honey

Ingredients:

• 1 liter of water
• apricots
• 375 g honey

Preparation:

1. Wash the apricots and place in liter jars.
2. Dissolve honey in hot water, bring to a boil, pour over apricots with syrup and let cool.
3. Sterilize for 8 minutes.
4. Seal the jars and refrigerate.

Apricots in sugar in their own juice

Ingredients:

• 1 kg of apricots,
• 300 g of sugar.

Preparation:

1. Fill the jars tightly with them, sprinkle with sugar in layers.
2. Put the jars filled with fruits overnight in a cold place so that the apricots let the juice out.
3. The next day, add them to the shoulders with fruits and sugar and sterilize in boiling water: half-liter jars - 10 minutes, liter jars - 15 minutes.
4. Immediately roll up the lids, turn upside down and stand under a blanket until they cool completely.

Use such fruits for dessert, for decorating creams, cakes, for making jelly, juice - for drinks, cocktails, compotes, jelly.

Apricots in their own juice without sugar, natural

Ingredients:

• 1 kg of apricots,
• 100 ml of water.

Preparation:

1. Cut the apricots into halves, remove the seeds and put in a saucepan.
2. Add water and heat under a lid over low heat, stirring occasionally, until the fruits give juice.
3. Transfer the apricots with juice to prepared jars, filling them up to the shoulders.
4. Sterilize.

Apricot puree for the winter

Ingredients:

• 1 kg of apricots,
• 250 g sugar
• 1 glass of water.

Preparation:

1. Cut ripe apricots into halves, remove the seeds.
2. Put the prepared fruits in a saucepan, add water, cover and bring to a boil over low heat. Boil for about 10 minutes.
3. Rub the steamed fruit through a sieve and put it back in a saucepan.
4. Add sugar to the resulting mass, mix well and bring to a boil over low heat.
5. After letting the juice boil for another ten minutes, pour it into the prepared dish.
6. Sterilize.

DIY apricot juice with pulp

Ingredients:

• 1 kg of apricot puree
• 70-100 g sugar
• 0.5 l of water.

Preparation:

1. Scald ripe washed apricots with steam until softened for 10 minutes. To do this, put them in a gauze bag or mesh basket, hang them over a saucepan or enamel bucket of boiling water and cover with a lid. Take 4 times less water than fruits.
2. Remove seeds from steamed fruits. Rub the fruits through a sieve.
3. Prepare 15% syrup in water, in which the apricots were scalded. To do this, dissolve 70 g of sugar in 1 liter of water.
4. For 1 liter of apricot puree, take 0.5 liters of syrup, mix thoroughly, bring to a boil, immediately pour into sterile jars to the edge of the neck and immediately seal.
5. Turn the cans upside down, wrap them in a blanket and leave them to cool completely.

Jam from halved apricots for the winter

Ingredients

• 1 kg of apricots,
• 1 kg of sugar
• 750.0 water.

Preparation:

Cut the fruits into halves along the groove, remove the seeds. Dip the prepared fruits in boiling syrup, bring to a boil, cook for 2-3 minutes, then set aside in a cold place overnight. For flavor, throw 3-4 apricot kernels into the jam. The next day, cook the jam until tender.

Jam apricot

Ingredients:

• 1 kg of apricots,
• 900 g sugar.

Preparation:

1. Cut the prepared ripe apricots into halves and remove the seeds.
2. Pass 3/4 of the fruit through a meat grinder, then cook with constant stirring until thickened. Add sugar and bring to dissolution.
3. Cut the remaining fruits into pieces, add to the boiling mass and cook until tender.
4. Packaged in semi-cooled form.

Apricot jam

Ingredients:

• 1 kg of apricots,
• 2 kg of sugar
• one and a half glasses of water.

Preparation:

1. Boil sugar syrup, filter and cool.
2. Dip the prepared apricots in boiling water for 2-3 minutes, then remove the skin, cut the fruit in half, removing the seeds.
3. Put the halves of the fruit in cold syrup and put on low heat.
4. Cook, skimming off the foam.
5. As soon as the confiture boils, remove it from the heat and put it in a cool place for 12 hours.
6. Then, on low heat, bring to a boil again and leave to cool.
7. Repeat this operation 2-3 times until cooked (fruits do not float in the finished jam).
8. Pack up hot, seal after cooling.

Apricot-apple marmalade

Ingredients

• 1 kg of apricots,
• 300 g apples
• 700 g sugar
• 1 glass of water.

Preparation:

1. Cook separately the apple and apricot puree, mix, add sugar and cook until tender.

Apricot pastila

Ingredients

• 1 kg of apricots,
• 800 g sugar
• 1 glass of water

1. Prepare the apricot puree.
2. Add sugar to the resulting puree and cook until tender over low heat.
3. To determine the readiness of the spoon to gain weight and put on a cold saucer; the cooled mass should have a jelly thickness.
4. Put the finished mass on a canvas and carefully level it so that the layer thickness is 1–1.5 cm. Cut the cooled mass into curly pieces using a mold, sprinkle with sugar and put two together.
5. The pastila is ready.
6. Store in a sealed container in a dry place.

How to dry apricots for the winter?

Candied Dried Apricots

Cook the prepared apricot halves in sugar syrup, and then drain the syrup, and put the fruits on a tray.

Dry at 70 ° C until tender.

Halved apricots

1. Cut ripe apricots into halves and remove seeds.
2. Put halves in acidified citric acid water so as not to darken, then let them dry.
3. Then boil them for five minutes in sugar syrup (1 kg of sugar per 1 liter of water)
4. Leave for a day, then remove the apricots, drain off the water and dry in the sun or in a dryer, first at 50 ° C, then at 65, and finish at 60 ° C.

Frozen apricots with sugar

• 1 kg of apricots,
• 150-200 g sugar
• 3-5 g citric acid

1. For freezing, take apricots of the best quality.
2. Immerse the washed fruits in boiling water for 30 seconds and then immediately chill in cold water... Remove the skin, cut into halves, remove the seeds.
3. Moisten apricots with a little water, in which citric acid is dissolved.
4. Mix the apricots prepared in this way with sugar, put in tins and freeze.

We hope you enjoy these winter apricot blanks!

Bon Appetit!!!