How to make apricot jam for the winter. Apricot jam: cooking without the hassle! Pitted apricot jam "Five minutes"

28.04.2019 Egg dishes

Apricot jam is a delicacy loved by many since childhood. At good jam should be a beautiful color, whole pieces of apricots, magical fragrance. I will write in this article 5 recipes for apricot jam, in which the fruit will be whole or sliced. And I will write a very tasty recipe apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice hostesses may have. Heed these tips and get a very delicious jam.

In order for the jam to have apricot halves, and not "porridge", it is important to choose apricots that are suitable for jam. It must be ripe fruit but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If a dent is not made, then the apricot is unripe, it also does not fit.

Choose certain varieties for jam: zhardeli and monastic. You should not take such varieties: Sambursky early, Polissky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They do not have enough elasticity when cooking.

Jam can be made from any apricots, as the fruits are crushed in it, not left whole.

Jam according to this recipe turns out beautiful amber color, with clear syrup and with whole fruits. I will reveal all the secrets of making this jam in the recipe. It is important to choose the right apricots. How to do this, I wrote above.

Ingredients:

apricots - 1 kg (weight without pit)
sugar - 800 gr.
water - 200 ml
citric acid - 1 tsp

How to cook jam with whole apricots:

1. First, good, firm and ripe apricots, wash and dry well paper towel. Extra moisture is not needed.

2. From apricots you need to get a bone, but at the same time they cannot be broken into halves. You can remove the bone with a paint brush (the most convenient option) or a pencil. Just pierce the apricot and push the pit towards the stalk.

3. Do not throw away the bones, rinse and dry on a towel. Of these, you will need to get the core. Apricot jam with kernels will be very tasty. The kernels will release apricot oil, which will add flavor to the jam. fresh fruit. And the nucleoli will also absorb the bitterness that can be in the jam.

To make the bones easier to open, they are dried in the oven. Put the bones on a baking sheet and put in the oven for 5 minutes at a temperature of 160 degrees.

If you do not want to mine the cores yourself, buy ready-made ones on the market.

4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when in contact with hot. Put the apricots prepared in this way in a saucepan or basin. Here it is important to take stainless steel dishes with a wide bottom. All apricots are laid out in one layer! It is allowed that 2-3 pieces are on top.

5. Boil the syrup. When apricots are poured with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb the syrup, retaining their shape. Jam made with syrup will be bright and the famous amber color.

Pour 800 grams of sugar into the pan and pour 200 ml of water. Bring to a boil over moderate heat (do not boil the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, make the fire slow and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.

Pierce the apricots with a toothpick, boil the syrup.

6.When the bones have cooled, they can be easily broken with a hammer. Take out the cores. They will be in a film that needs to be removed. To do this, send the kernels to the oven for another 5 minutes at a temperature of 160 degrees. Or boil them for 2-3 minutes.

7. Fill the apricots with boiling syrup. You don't need to cook them! Leave the apricots in the syrup to infuse until completely cooled. If you want, you can leave for a few hours. So the taste will be even brighter. If you want to make jam in one day, then let the apricots cool completely.

8. When the apricots stand for the first time, carefully drain the syrup from them into a saucepan, bring it to a boil and boil for 2-3 minutes over low heat. For the second time, pour apricots with boiling syrup. And again, let the fruit brew in sugar syrup until it cools completely (at least you can let it stand longer).

9. And for the last time, drain the syrup, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels by this time should be prepared, that is, they will need to remove the skin, which has the most bitterness.

10. Put the peeled kernels to the apricots. Put a pot of jam on the fire. This is the last stage of preparation. Bring apricot jam to a boil and boil for 1 minute. Be sure to carefully remove the foam.

Sterilize jars and lids in any convenient way.

11. A minute before the end of cooking, add to the jam citric acid, which will serve as a preservative, mix. Don't overcook the jam!

12. Pour jam into jars without adding 1 cm to the edge and screw tightly with lids. Turn the jar over and check the quality of the closure.

13. Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. By doing everything right according to this recipe, you will have the perfect apricot jam, with beautiful color, whole fruit, amazing aroma. Hold on and do not eat everything at once, leave until winter!

Apricot jam with almonds "minute".

The previous recipe was with apricot kernels. Almonds are also taken here, which gives jam special taste and aroma. Cooking technology is different. If the jam was not boiled there, but was poured with syrup, then here it will be necessary to boil it twice for 1 minute. Apricots also need to be taken elastic so that they retain their shape.

Ingredients:

apricots - 1 kg
sugar - 1 kg
almonds - 150 gr.

How to make jam with almonds:

1. Wash the apricots well, break them in half and remove the pit. Weigh already peeled fruits and take the same amount of sugar.

2. Take the dishes in which you will cook the jam. Place the apricot halves on the bottom, skin side down. Sprinkle the fruit with sugar on top. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the sugared apricots with a lid or towel and leave for a few hours (3-5 hours) to release the juice.

3. When the juice appears, you can start making jam. Place a saucepan over moderate heat and bring the jam to a boil. Stir occasionally so the sugar doesn't burn. You need to mix gently, draw a spoon from the walls along the bottom of the dish.

4. When the sugar dissolves (while the jam does not boil yet), pour into the pan almond nuts. Almonds can be put in a peel. But, if there is time and desire, it can be cleaned. To do this, pour boiling water over the nuts for 3 minutes, and then pour them over ice water. After such a “shock” procedure, the skin will be easier to remove. Stir in the apricots and almonds and continue to cook.

5. After boiling the jam, it needs to be cooked for only 1 minute. After a minute, set the jam aside from the stove.

Be sure to collect all the foam, because of it the jam can ferment.

6. Let the jam brew in own juice leave it for a few hours to cool completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off heat and pour into sterilized jars. Sterilize the lids as well.

7. Fill the jars with jam, without adding 1 cm to the edge. Screw the lids tightly or roll up. Turn the jars over, cover with a towel and let it cool completely. Then you can clean up in a storage place (closet, pantry, cellar, etc.).

Whole apricot jam.

This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled, the apricots are languishing in their own juice with sugar.

Ingredients:

apricots - 1 kg (weight with pits)
sugar - 540 gr. (600 ml - 3 tablespoons of 200 ml)

How to cook apricot jam slices:

1. Apricots are weighed with pits. For 1 kg of apricots, 3 cups of sugar, 200 ml each, are taken. It turns out 540 grams. Apricots should be washed well and dried. Break in half and remove the pit.

2. Take a pot with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better with non-stick coating if there is one. Spread the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.

If you are worried that the jam will burn, do not boil it right away. Leave the apricots in sugar to stand for several hours so that they release the juice in this way. Then start cooking. You need to cook this jam 3 times for 1 minute with breaks of 10-12 hours. After the third time, immediately preserve in jars.

3.Put on the most slow fire saucepan. With gradual heating, the apricots will begin to release juice, and the sugar will dissolve. You do not need to stir the apricots so as not to mash them. Take a saucepan and stir the jam in a circular motion.

4. Wait until it boils, that is, the first bubbles, and turn off the jam. It is not necessary to boil it at this stage. Cover and leave for 12 hours to soak the apricots in syrup and cool completely.

5. After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion over the pan. When the jam boils, reduce the heat to a minimum and remove the resulting foam. Let the jam boil for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours to cool completely (you can leave it overnight or all day).

6. The third time you need to cook jam. Again, wait for boiling and cook for 2 minutes, turn off the heat. For this third brew, you need to sterilize the jars and dry them by turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle with which you pour the jam.

7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put away for storage. You can store in the apartment in a locker. All slices of apricots remain intact, the syrup is transparent and bright.

Royal apricot jam with cinnamon and rum.

Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.

Ingredients:

apricots - 2 kg (pitted weight)
water - 450 ml
sugar - 1 kg
apricot kernels - 150 gr.
cinnamon stick - 1 pc.
star anise - 1 pc. (optional)
noble aromatic alcohol(rum, amaretto, amaro, liquor) - 100 ml

How to make aromatic apricot jam:

1. Take large and dense apricots. Wash them, dry them and cut them in half.

2. Boil the syrup. Pour water into a saucepan, add sugar to it. Also pour in rum or liquor. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils, the sugar dissolves, add cinnamon stick, apricot kernels, star anise to it. Boil the syrup for 5 minutes.

Let the syrup cool down room temperature.

3. Pour prepared apricots with cooled syrup. Pour completely with cinnamon and star anise. Leave the apricots to soak in the syrup and juice for 12 hours (overnight).

4. Put the apricots in syrup on a small fire and bring to a boil. You can not interfere with jam, so as not to crush the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or day.

5. Put the jam on to boil for the second time. After boiling, cook for a couple of minutes, no more and turn it off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, remove all foam, boil for 1 minute. And immediately pour hot into sterilized jars and tighten the lids.

Remove the cinnamon stick and star anise before placing in jars.

6. Turn the jars over and let the jam cool completely. It remains to wait for winter to eat this very fragrant yummy.

Apricot jam with walnuts.

I offer another recipe for apricot jam. This time it will be supplemented with walnuts. As in previous versions, apricots will be closed with whole halves.

Ingredients:

apricots - 1 kg
sugar - 1 kg
water - 350 ml
walnuts- 150 gr.

Cooking method:

1. Wash, dry and cut the apricots into halves. Remove bones. Weigh the peeled apricots and take the same amount of sugar.

2. In the container in which you will cook the jam, pour in water and add sugar. Put on a small fire. Bring syrup to a boil, stir to dissolve sugar. Boil the syrup for 2 minutes and add apricots and nuts to it.

3. Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.

4. When the apricots are saturated with syrup, start making jam for the second and last time. Put on a small fire, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.

5. Pour hot jam into jars, roll them up and turn them over. Leave to cool. Then put it away for storage. Thus, an unusual apricot jam with walnuts is ready.

Apricot jam with oranges.

This jam will be very different from all previous recipes. Above, I wrote how to cook jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be frayed. Orange is added to them. And it will taste orange jam, although the base is apricot. It is very tasty, unusual and will be appreciated by all sweet tooth.

Ingredients:

apricots - 1 kg (weight without pits)
orange - 2 pcs. small or 1 pc. large
sugar - 1 kg

How to cook apricot-orange jam:

1. Wash apricots, dry, break and remove the stone. Pass all prepared fruits through a meat grinder.

2.Pour out apricot puree into a heavy bottomed saucepan. It is in such dishes that the jam will not burn. First put the apricots on medium fire, and when they begin to boil, reduce the heat to low. Stir the jam so it doesn't burn.

3. Wash the oranges thoroughly with a brush to remove the film from chemical substances, which are processed citrus fruits for preservation. Cut the oranges into 4 pieces and remove the pits. Pass them through a meat grinder along with the peel.

Lots in the skin essential oils, which will give the jam rich orange flavor. The jam will not be bitter.

4. When the apricots boil, add twisted oranges to them and pour out the sugar. Mix everything well and continue to cook over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.

5. When the jam boils, foam will form. It must be removed. Ready jam Arrange in sterilized jars and roll up. Turn over, cover with a towel and leave to cool for a day. This is how quickly and easily you can cook apricot jam, which will taste like orange.

Jam can also be made from overripe apricots, as there is no need to keep them whole.

Choose any recipe and cook delicious jam. If you do everything right, then the jam will be well stored in the apartment. It will be a bright, amber color. It's just summer in a jar. Also cook, the recipe of which is on my website.

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We will prepare a truly luxurious apricot jam today from quite available products. Apricots, sugar and quite a bit of citric acid will turn into delicious treat. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - transparent amber syrup and delicious fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this fragrant preparation it is imperative to take incompletely ripened and dense fruits, because otherwise the slices will simply boil and turn into mashed potatoes. You can use such apricots to make apricot jam.

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

Ingredients:

Cooking step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need bones. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, pitted.

We put the apricot halves in a bowl and cover with layers of sugar. Gently shake the bowl so that the sugar evenly coats the slices. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the slices will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - I always do this. By the way, it is important to choose voluminous dishes, since in the process you will need to shake the contents a little. That is why I then transferred the apricots with sugar to a larger bowl.

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

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

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

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

Pouring fragrant delicacy into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes dishes for blanks in her own way, but I prefer to do it in microwave oven- wash the jars in soda solution, rinse and pour into each cold water on 2 fingers. We steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars of 0.5 liters at once, 7-9 minutes will suffice. I boil the lids on the stove for about five minutes.

Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. An apricot reminds me of a little sun that I want to leave for a long time in the house. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of this amber jam will surely bring you closer to the warm summer days. Yes, and preparing apricot jam is as easy as shelling pears, and the pleasure is indescribable. I really like pitted apricot jam, so we will dedicate this article to him today. But if you want to cook apricot pitted jam, then I recommend looking at the recipes of my wonderful colleague Vladimir.

To make the jam tasty and stored for a long time, let me remind you of the simple rules:

for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil soft (unless, of course, you are preparing apricot jam);
if you are making jam from whole pitted fruits, then it is convenient to remove the pit with a wooden chopstick or pencil - from the side opposite the stalk, pierce the apricot with a stick and push the pit into the hole;
it is very convenient to cook apricot jam in slices, simply cutting the apricot in half and removing the stone;
carefully sterilize jam jars if you don’t want all the work to go down the drain;
cook jam over low heat;
apricots will remain intact if the jam is cooked in several stages;
jam is not sugared if you put a little citric acid or lemon juice at the very end.

Seedless apricot jam - recipes for the winter:

Jam - five minutes of pitted apricots

Jam - five minutes is the most useful, because due to the short heat treatment, almost all useful material.

So, let's cook together, and it is very easy to prepare. Just do not forget that jam - five minutes, and even more so with a small amount of sugar, be sure to put it in sterilized jars and store it in a cool place. I give the proportions for 1 kg of apricots (pitted).

Ingredients:

apricots - 1 kg
sugar - 1/2 kg

We wash the apricots and let them dry a little. We cut each fruit in half or even into 4 parts and put it in a pan or basin.

2. Pour sugar on top and leave for 4-5 hours. Apricots under sugar will give juice.

3. Put the dishes on a small fire and heat. The sugar should slowly dissolve, and we gently mix the apricots with a wooden spoon from the bottom up. Bring to a boil and cook for 5-7 minutes.

4. We lay out in sterilized jars, twist with sterilized lids. We turn the jars over and wrap them on top with something warm.

Thick pitted apricot jam - a recipe for the winter

me personally thick jam I like it more, it even seems that the aroma of such jam is more saturated. In principle, the density of any jam depends on the duration of cooking. The longer you cook, the thicker the jam. In this recipe, the proportion of sugar is approximately 1:1. Do not cut apricots in half, they will be whole, only without a stone.

For apricots to keep their shape, choose firm, firm fruits.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
water - 180 ml

We wash the apricots, dry them a little. Remove the bone with a regular pencil. To do this, we pierce the apricot with a pencil from the side opposite the stalk, pry off the bone and push it through the stalk.

2. Cook sugar syrup. To do this, pour water into the pan, pour sugar into the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to skim off the foam.

3. Leave the jam to cool for 12 hours.

4. Again, bring the jam to a boil and cool again for 12 hours. So we repeat 1-2 more times.

The longer the jam is cooked, the thicker it becomes.

5. We lay out the jam in sterilized jars. Look, it turned out the sun in the bank.

Apricot jam with slices - recipe with photo

A very similar jam with syrup and cooking in several steps, only cut the apricots in half. This is a recipe with minimal cooking, so the nutrients should be preserved.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
water - 250 ml
citric acid - a pinch or 1 tbsp. l. lemon juice

Apricots for this jam, try to pick up hard, unripe, so that they do not fall apart during cooking.

With a knife or hands, we divide each apricot in half, remove the stone.

2. Cooking syrup. To do this, pour sugar into the pan and pour cold water. Put the pot on the fire and bring to a boil. Do not forget to constantly stir the sugar, otherwise it will burn to the bottom of the pan. Pour apricots with boiling syrup, cover with a lid or cling film and leave for a day.

3. After a day, pour the syrup into a separate pan, during which time it becomes a beautiful amber color. We put on fire and bring the syrup to a boil and boil for 2-3 minutes. Pour apricots with hot syrup again and leave again for a day.

4. We repeat this procedure again (3rd day), pour hot syrup again and leave it for a day again.

5. On the 4th day, we no longer drain the syrup, but boil all the jam for 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.

6. We lay out such a hot jam in clean sterilized jars and close with sterilized lids.

Recipe for apricot jam with walnuts

Now it has become popular to cook jam with walnuts - it is healthy, tasty, and beautiful. In past recipes, we cooked, but there we had to stuff each berry with walnuts. It is easier with apricots - just add walnuts during the cooking process.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
walnuts - 150 gr.
water - 1.5 cups

We will cook apricots in slices, so we divide each apricot into two halves. It is more convenient for me to do this with a knife, although I saw how cleverly some housewives separate each fruit with their hands. We remove the bone.

2. Pour sugar into a basin or saucepan, fill it with water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.

3. Pour apricots and walnuts into the syrup and cook for 5 minutes. We leave the jam overnight so that all the ingredients are well saturated with syrup.

The jam will be more delicious if the walnuts are pre-fried.

4. Put the jam on a small fire again, after boiling, cook for 15-20 minutes.

5. We lay out the finished jam in sterilized jars.

Apricot jam with kernels - a recipe with a photo for the winter

There is an opinion that in the nucleoli of apricot kernels there is a dangerous hydrocyanic acid. But I agree with those who claim that the amount of it in the nucleoli is negligible and does not harm health in any way. As a child, I loved to split apricot kernels and eat kernels. And jam with nucleoli turns out to be very tasty and original.

Apricot, gooseberry and banana jam

When we add sour gooseberries to sweet apricots and banana, we get a wonderful vitamin jam. I hope you enjoy this option, give it a try.

Ingredients:

apricots - 1 kg
gooseberries - 5 kg
bananas - 2 pcs.
sugar - 2.5 kg

First, prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries with a blender until smooth. You can, if you want, leave part of the gooseberry as a whole, it will be even more beautiful.
We also wash the apricots and cut them in half. And cut the apricot halves into cubes. We do not need bones, we remove them.
We peel bananas and knead the pulp of bananas with a fork, you can also use a mixer.
We put all the ingredients in a saucepan for cooking, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
Cool the jam to room temperature and put it in the refrigerator overnight. And in the morning again you need to boil for 15-20 minutes.
We lay out hot jam in sterilized jars. This jam is stored in a cool place.

Seedless apricot jam for the winter with cognac - a royal recipe

original and simple royal recipe apricot jam will surely warm you up in winter, and at the same time it will lift your spirits.

Ingredients:

apricots - 1 kg
brandy - 100 ml
sugar - 750 gr.
lemon - 1/2 pc.
cinnamon - 1/3 tsp
water - 200 ml

We first prepare the syrup from 200 ml of water, pour in the sugar and stir until the sugar is completely dissolved.
We divide the apricots into 2 parts, remove the stone and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
After that, let the jam cool to room temperature and put it in the refrigerator overnight.
The next day, bring the jam back to a boil, pour in the brandy, add ground cinnamon and cook on low heat for 20-30 minutes. The jam should thicken during this time.
Before the end of cooking, squeeze the juice of half a lemon.
We lay out in prepared jars. I don’t risk putting jam in jars without sterilization - it’s a pity to work, and I recommend that you don’t be too lazy and sterilize jars and lids.
After laying out the jam, the jars should be turned over.

Delicious apricot jam with coconut

Well, one more original recipe with coconut flakes. I admit right away that I didn’t cook it myself, but I’m going to. It's a very original recipe. Coconut and vanilla lends to this jam unique aroma, and curry probably brings Ayurvedic notes.

Ingredients:

apricots - 1.5 kg
sugar for jam with pectin - 500 gr.
lemon - 1/2 pc. or citric acid - 1/2 tsp.
vanilla sugar, and preferably a vanilla pod - 1/2 tsp.
water - 200 ml
coconut flakes - 4 tbsp. l.
curry powder - 1 tsp

Cut the apricots into pieces and place in a bowl.
Add vanillin. If you have vanilla, then cut the pod in half and remove the pulp.
Pour sugar into apricots, add citric acid or lemon juice.
Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
Pour into a saucepan coconut flakes and curry powder and bring to a boil again.
That's all. It remains to decompose into jars.

Recipe for apricot jam with orange

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and citrus pairs well with the neutral taste of apricot.

I really hope that according to these recipes you will prepare delicious apricot jam that will delight and warm you in winter, replenish your body with vitamins, carotene and simply cheer you up.

Dear friends, if you are viewing this recipe, then you like apricot jam as much as I do. Well, I would like to believe it. Bright, juicy, summery orange, similar to fruit honey ... well, how can you think of a delicacy tastier?

Last year, my favorite apricot jam ran out in winter, and I went to the market in search of an "analogue". I turned out to be a naive buyer ... I took one jar from different sellers for testing. They didn’t let me try the apricot jam, explaining that no one would open the jar because of me, if I didn’t like it, no one would buy an open jar.

One jar of jam looked more like sliced apricots in syrup, it tasted good, but very liquid, and the apricots were hard. The second jar looked like apricot jam, but it tasted sour and the apricots were overcooked. It was necessary to try hard to spoil such a noble product as an apricot!

After these “market experiments”, I decided that every year I would make apricot jam with a margin. Better stay on next year than not enough.

By the way, apricot jam according to my recipe - great option gift to friends or relatives. Children are especially happy with this delicacy.

As for the ingredients, everything is simple here. The main thing is to choose very ripe apricots, preferably small ones. If the apricots are not ripe, the jam will be dark in color (you can forget about the beautiful orange color) and the apricots themselves in the finished jam will be hard.

Ingredients:

Apricots 1 kg
Sugar 1 kg

Cooking:

Remove the pits from the apricot and cut it into two halves. If the apricots are large, cut each half into two parts.

We put the apricots in an enameled bowl, and sprinkle each layer with sugar. Pour out all the sugar.

We leave the apricots in this form for at least 5-6 hours, so that the apricots release juice and the sugar melts. It is best to do this at night.

After 6 hours, we remember about our apricot jam, and put it on fire. Bring the jam to a boil and switch off.

We are waiting for the jam to cool down (5-7 hours), and again bring to a boil. Turn off and wait for it to cool down.

We repeat this procedure one more time.

In total, apricot jam should be brought to a boil three times.

In the meantime, prepare the banks. For apricot jam, I do not sterilize jars. I just wash them warm water, or dishwasher, and then wipe dry.

Pour hot jam into clean and dry jars. Tighten with screw caps, or roll up with a key for conservation.

I keep this kind of apricot jam in my cupboard on the shelf, and the jars have never been blown up, and the jam has not become moldy. Of course, the whole secret is in the amount of sugar, but if you add less sugar, the jam will no longer turn out so tasty.

Apricot jam - delicious sweet dessert, which can be served with tea or used for baking. Except palatability, this delicacy has a wide range useful properties. It contains vitamins A, B, C, magnesium, potassium and iron. You can use it even when breastfeeding, it is not an allergen and is quickly absorbed.

Don't Neglect Advice experienced chefs. To make apricot jam for the winter, it is better to use slightly unripe fruits. Due a large number pectin fiber jam will turn out thick. If the fruits for cooking are already ripe or overripe, then you can use improvised nutritional supplements: gelatin, pectin, starch or agar.
If you want to cook thick apricot jam, then you can twist them through a meat grinder. To make the jam almost transparent like jelly, you can grind the fruit through a sieve.
Some housewives boil the fruits for about 2-3 hours, so that the jam is thicker. But it is better to cook it in 3 sets of 5-10 minutes. Thus, vitamins will remain in the cooked jam and the consistency will be perfect.
Ware for cooking jam must be chosen with a large evaporation surface and a thick bottom. aluminum cookware it is not suitable for cooking jam, as oxidative reactions occur in it, which is not safe for health and the taste of jam will be distorted.
Be sure to remove the foam, otherwise the jam may turn sour.
To check the readiness of jam, you need to drop it on a cold plate. If it does not spread, but holds its shape, then it is ready.
So that the jam does not become sugary during storage winter, 1 g of citric acid or juice of half a lemon is added to it 10 minutes before readiness, based on 1 kg of fruit.

Consider step by step recipes how to cook thick seedless apricot jam, the result of which will please with its taste all winter.

Classic recipe

According to this recipe, jam can be cooked to the state of jam in order to use it for filling in various pastries.

What is required for this:

1 kg of apricots;
1 kg of sugar;
vanilla pod.

Cooking method:

Apricots are selected, washed and pitted.
The slices are laid out in a bowl for cooking and pierced with a fork so that the fruits release the juice and do not burn.
Sugar is poured on top of the fruit and vanilla is placed, left overnight.
The next day, cook the fruit over low heat until cooked (at least 15 minutes), stirring occasionally and removing the foam.
The finished jam of the desired density is laid out in sterile jars and rolled up.

Watch the video! Apricot jam - very tasty and simple

Jam " Five Minute»

Do not flatter yourself with such a big name, the cooking process takes 2 days. This happens because the workpiece should be cooked for 5 minutes, but in several visits. You need to start making jam in the evening, so that by morning the fruits will release juice.

The process goes like this:

carefully selected fruits are washed twice, dried well;
divide apricots into slices, removing seeds from them;
put fruits in a prepared container, sprinkle with a layer of sugar. Make layers several times;
leave the workpiece for the whole night so that the fruit releases the juice;
mix the mass in the morning, put on fire, bring to a boil;
remove the foam, boil for 5 minutes, stirring constantly;
leave the mass for a day;
repeat the procedure two more times last step you can boil for 10-15 minutes until the desired consistency;
lay out the jam in jars and roll up.

Advice! If the fruits used for cooking are very sweet, citric acid can be added at the end (at the rate of 1-2 g per 1 kg of fruit).

Recipe from apricots with kernels

This type of dessert is original taste and aroma. Used for cooking apricot pits, previously peeled. They can also be replaced with almonds or walnuts.

The kernels must be mined carefully so that they remain intact. They must be carefully sorted out so that spoiled ones are not caught, because they can spoil the taste of the whole jam.

For cooking, you will need to take:

1 kg apricot;
1 kg of sugar;
half a lemon

Cooking method:

Rinse the fruit well, dry and prick with a fork so that they retain their shape;
blanch in boiling water for a few minutes;
dip in cold water and dry;
divide into slices, remove the bones;
gently break the bones with a hammer, remove the core and remove the skin (so that the jam does not have a bitter aftertaste);
take 1 glass of water in which the apricots were blanched and boil the syrup with sugar;
transfer fruits and nucleoli into a container with syrup;
add chopped zest and lemon juice to the mass, bring to a boil and cook for 5 minutes;
leave to brew overnight;
repeat the cooking process twice, the last time increase the time to 10 minutes;
Arrange fruit in jars, pour syrup and roll up.

Important! Jam with nucleoli is stored for only one year.

Do not forget that apricots can reduce blood pressure so it should be used within reasonable limits.

Watch the video! Apricot jam with kernels

Apricot confiture with gelatin or gelfix

For cooking you will need:

1 kg apricot, pitted;
0.5 kg of sugar;
a bag of "Jelfix" or 40 g of gelatin;
water.

Cooking method:

fruits should be washed, seeds removed, skins peeled;
grind to a puree state in a blender or meat grinder;
gelfix is mixed with sugar;
if gelatin is used, it is poured with water and left to swell for 30 minutes;
a mixture of sugar and gelfix is mixed with fruit puree, put on fire;
the mass should be cooked on minimum heat, stir constantly so as not to burn;
if boiled with gelatin, you need to pour it in slowly, in a thin stream;
after the mass boiled, cook for 5 minutes. You can add lemon juice, vanilla sugar or vanillin to make the taste brighter and richer;
pour the hot jam into sterile jars, roll up, turn the jars over and leave in this position until completely cooled.

Recipe with bones

This type of jam is made from fruits with seeds. In order for it to be tasty and healthy, it will be necessary to use a certain recipe.

For cooking, you need to take:

1.4 kg of fresh fruit;
2.2 kg of sugar;
0.6 l of water;
4 g citric acid.

Prepare jam like this:

choose whole, ripe and fresh fruits, remove the stalks, washed and dried;
pour water into a capacious container and put on fire;
immerse fruits in boiling water;
boil for 2-3 minutes over medium heat;
recline in a colander, cool under water, leave to drain;
pierce apricots with a toothpick;
boil syrup from water and sugar;
put the fruits in the finished hot syrup, add citric acid, bring to a boil;
remove the foam and remove from the fire;
leave to cool for 8 hours;
repeat the procedure twice, the last time to cook for 5-10 minutes;
check for readiness by dripping on a saucer;
leave to cool;
smash the cold mass into jars and roll up.

Watch the video! Apricot jam with pits video recipe

Winter jam

For cooking you need:

2.4 kg apricot;
the same amount of sugar.

Cooking method:

sort the berries, peel them, rinse, dry and remove the seeds;
put in a prepared pan and add sugar;
mix and leave for 8-10 hours, so that the juice stands out;
boil and cook on low heat for 3 minutes;
leave to insist 8-11 hours so that the berries can soak;
bring to a boil and leave for 10-12 hours;
bring to a boil again, boil for 5 minutes, remove the foam as needed;
decompose ready jam into sterile jars, roll up and turn over to cool.

The video at the end of the article will show how to make apricot jam seedless.

Royal recipe

Another name for this recipe is “royally”. It looks really delicious, and the taste of the jam is simply exquisite. With all its qualities, cooking is not difficult. Apricots can be cooked whole if the pit is carefully removed.

For cooking we take:

1.7 kg apricot;
the same amount of sugar.

Cooking method:

the fruits are washed, selected, poured with boiling water for 3 minutes;
fold in a colander and carefully remove the bones, but do not throw away;
put the fruit in an enameled container, add sugar, mix and leave for 2 hours;
carefully remove the grains from the seeds;
put the container with the fruits on the fire, bring to a boil, then simmer for 40 minutes over low heat, stirring and removing the film;
then add the kernels and cook for another 5 minutes.

The finished jam is beautiful, tasty and fragrant. Lay it hot in jars, twist it or tightly close it. Leave to cool covered, upside down.

Watch the video! Royal apricot jam!

Apricot jam in a slow cooker

Jam in a slow cooker is prepared quickly and easily. For cooking you need:

1.7 kg apricot;
1.3 kg of sugar;
80 ml of water.

Cooking method:

sort, peel and wash the fruits, remove the seeds;
put in a bowl, cover with sugar, pour in water and leave for 2-3 hours;
turn on the “Extinguishing” mode, stir periodically, after boiling, open the lid after 5 minutes, remove the foam after 10 minutes and turn it off;
leave for 12 hours;
repeat cooking, only cook for 5 minutes;
pour into clean, sterile jars, roll up.