Apricot jam- a sweet delicacy, without which not a single tea party in winter is complete. Homemade treat from fruit will certainly please children and guests will like it. It will support the immune system in the cold season and solve many health problems. There are several ways to make jam according to the classic recipe. Each of them deserves the attention of the hostess, since the taste and consistency of the finished product will differ.

Product features

Apricot jam has a soft sweet and sour taste and pleasant aroma... Its color is no less attractive - golden honey. The treat cooked according to the classic recipe is suitable not only for tea drinking, but is also used as a filling for:

• homemade pies;
• buns;
• cupcakes;
• biscuits;
• pancakes and other baked goods.

Apricot, even after heat treatment, has an effect on the body beneficial influence... The fruit is especially useful for people suffering from anemia, as it promotes the process of hematopoiesis. The orange fruit improves vision and strengthens the heart muscle. Constipation can be cured by consuming a little apricot jam every day.

Apricot can help relieve depression and stress if you include it in your menu on a regular basis.

The calorie content of the apricot fruit delicacy is 236 kcal per 100 g. It contains no fats and proteins. The product is 62% carbohydrates. This should be taken into account by people who want to lose weight. From delicious treat it is worth giving up to diabetics.

Varieties and methods of preparing delicacies

Usually apricot jam is made in a wide bowl, covered with enamel, which prevents oxidation and prevents burning. Some housewives cook a treat using a saucepan. In this case, it is worth giving preference to dishes of large diameter - than larger area evaporation, the faster mass thickens.

Modern housewives prepare a treat for the winter in a multicooker. This kitchen helper makes the cooking process much easier. It is important to understand that jam is always cooked in an open container.

A multicooker is used, the lid can be closed if the device is equipped with a manually opening valve. If the unit does not have such a function, steam will accumulate inside the bowl. In this case, the syrup will remain liquid.

Pitted apricot jam is prepared in two ways - in slices or in the form of mashed potatoes. Many add not only sugar to the delicacy, but also spices:

• cinnamon;
• cloves;
• lemon zest;
• mint;
• vanilla.

Using aromatic additives, the main thing is not to overdo it. They should not drown out the natural taste and smell of the fruit.

It is important to carefully choose the fruits for future treats. Some housewives take apricots that have fallen from the tree or those that have already begun to deteriorate. Such fruits are not suitable if the recipe for jam with slices is chosen. However, they can be used to make treats in mashed potatoes. In this case, the spoiled parts of the fruit are cut off with a knife, and the good parts are interrupted with a blender until they are mushy.

Not suitable for preparing winter treats and overripe fruits. They have little juice, and the flesh becomes loose. It is better to choose apricots that are just ripe or slightly unripe. Fruits affected by the wormhole are not used for jam.

Preparatory stage

The fruits are carefully sorted out, removing those showing signs of rot and wormholes, and washed. Clean fruits are dried with a napkin or kitchen towel... To remove the stone, it is enough to break the apricot into two halves.

Weighing is carried out after the drupes are removed.

Prepare a bowl or other suitable cooking container. It is recommended to use enamel cookware. Jars for jam are sterilized in advance, they are treated with steam for 5 minutes or ignited in the oven. The container is placed in cold oven, and then heated to a temperature of 120 degrees.

The classic recipe for pitted apricot jam

The first method of preparing a treat involves cooking in 3 stages. Thanks to this, it will be possible to keep the halves of the fruit intact, and the jam itself will turn out to be transparent, like a tear, and very tasty. The hostess will need ingredients:

• 1 kg of pitted apricots;
• 1 kg granulated sugar.

The apricots are washed, dried, divided into halves, the seeds are removed, and then weighed. For every kilogram of pulp, the same amount of sugar is taken. Fruits are placed in a bowl or pan with the break up. Each layer is abundantly covered with sugar.

Cover the container with clean gauze and leave overnight. In the morning, the apricots will give juice. In each case, you get a different amount of it, depending on the variety and degree of ripeness of the fruit. The container is set on a medium-intensity fire.

As it boils, a sweet foam will form on the surface, which must be removed with a spoon. After that, the product is boiled for 3 minutes, the stove is turned off, and the jam is allowed to cool. The next cooking stage is started after 12 hours. Each time the bowl with the delicacy is covered with gauze so that insects and dust do not get inside..

The next day, the container is again placed on fire, brought to a boil, boiled for 3-5 minutes and allowed to cool. On the third day, the procedure is repeated. The cooking time for the jam at this stage is 5 minutes. The hot treat is poured into pre-sterilized jars and rolled up.

The containers are turned upside down. In this position, they are left to cool, wrapped in warm things - a blanket or an old fur coat. In a day, the banks are sent for storage to the pantry or cellar.

Multicooker recipe

For those who managed to acquire an electric assistant in the face of a multicooker, you can cook delicious aromatic jam from apricots following recipe... Ingredients:

• 1 kg of apricots;
• 125 ml of water;
• a pound of sugar;
• a spoonful of lemon juice.

The fruits are washed, dried paper towel, divide into 2 parts and remove the drupes. Large fruits are cut into slices. Water is poured into a bowl, sliced ​​and sugar are poured. The unit cover is closed. The "Stew" mode is suitable for cooking jam. The cooking time is set manually, it will be 30 minutes.

After 12 minutes, lift the lid to remove the foam and mix the treat. At this point, the jam is pretty runny. In order for it to thicken, it is necessary to leave the unit open until the end of the program. Shortly before the end of cooking, add lemon juice, and the treats are mixed.

Hot finished product is poured into sterilized jars and sealed. The container is stored upside down until it cools completely. To keep the heat inside longer, the blanks are covered with a warm blanket.

Five-minute recipe

This cooking method is good because the fruits in the treat retain their original shape, they do not boil over. Ingredient List:

• pitted apricots - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• vanilla extract (optional) - 5 drops.

This recipe contains new ingredient- water. It is needed for cooking syrup. It is best to use peeled or bottled so that finished product did not contain harmful impurities.

The fruits are washed, dried, pitted, weighed. The pulp should be the same as granulated sugar. Cooking instructions step by step:

1. 1. Pour water into a saucepan or basin and add the entire volume of sugar.
2. 2. Turn on a medium heat and stir the contents. It is important not to let the syrup stick to the bottom.
3. 3. As soon as the mass boils, the apricots are poured into it.
4. 4. You need to wait until the jam comes to a boil again. From this point on, cooking continues for 5 minutes, so the recipe is called five minutes.
5. 5. At this time, the foam is removed from the surface, and the mass is gently stirred, avoiding burning.
6. 6. If using vanilla extract, add it just before the end of cooking.
7. 7. The finished delicacy is poured into sterilized jars and rolled up.

Apricot jam - not only delicious delicacy that will remind you of warm days... It is a good prophylactic agent for enhancing immunity. In the cold season, it will protect against viral attacks and help get rid of seasonal depression.

Apricot jam recipes for the winter

It is not difficult to prepare an amazingly tasty and aromatic apricot pitted "Pyatiminutka" jam - even an inexperienced hostess can handle the preparation ...

14 h

245 kcal

3/5 (2)

Amber, amazingly tasty and amazingly aromatic apricot jam is not at all difficult to prepare - with the preparation of such a blank even an inexperienced hostess can handle... The main thing when cooking pitted apricot jam "Pyatiminutka" is to strictly follow the recipe and comply with the requirements for the preparation of ingredients, then the sweet treat will turn out great.

How to choose and prepare apricots

For such a jam, you can use extremely ripe fruits, while they should not have the slightest traces of damage, dents or rot. Before starting cooking, the apricots must be sorted out, strictly rejecting all substandard ones, and then thoroughly but carefully rinse the fruits.

The preparation itself consists in:

• drying apricots on a soft cloth after washing;
• cutting each fruit into two halves;
• removal of bones.

After all preliminary stages passed, you can proceed to direct process cooking winter treats with a summer scent.

The recipe for pitted apricot jam Pyatiminutka

For making delicious jam in a simple waywould need:

Ingredients

The cooking algorithm itself incredibly simple:

1. Place the apricots upside down in a cooking bowl and cover evenly with all the granulated sugar. In this form, you need to leave the fruit for at least 8-9 hours.
2. After that, you should add water to the basin and boil the fruit for exactly 5 minutes over medium heat, constantly removing the foam.
3. Hot jam is left in a basin covered with gauze for 3-6 hours, after which it is boiled again for 5 minutes.
4. Now again the apricot delicacy is left for 3-5 hours, after which it is cooked for the last time.

Ready jam is laid out in pre-washed, dried and sterilized jars, rolled up. Banks are turned upside down, wrapped up and left in the room until they cool completely.

To make delicious jam, you should follow these recommendations:

• if you want to get a thick, more like jam, jam - do not add water when cooking it, let the fruit boil in syrup;
• you should not stir the jam during boiling, you can only turn the bowl from side to side or shake it lightly, otherwise it will turn out to be too thick, like jelly;
• to make it easier to cook a treat, it is better to use a container with a wide bottom.

Also, pay attention - jam should not actively seethe, otherwise instead of appetizing apricot halves in amber syrup you will end up with an unattractive slurry-puree.

Such blanks are stored for a long time - dry, cool, but not in a frosty and darkened place, the jam can stand for several years, completely without losing its own taste and aromatic qualities. But, after the airtight lid is opened, it is permissible to store pitted apricot jam exclusively in the refrigerator, and at the same time it should be covered with a plastic lid.

It should be noted that in most cases, such blanks do not have to be stored for long - any sweet tooth will appreciate incredible taste and the aesthetic beauty of the delicacy. Therefore, it is not surprising that such a jam is eaten very first.

What is the tastiest thing to eat with?

"Five Minute" from pitted apricots is a universal delicacy that can be eaten as in pure form, simply shifting in a saucer, and spread on fresh bread... It can be:

• add to all kinds of dessert variations or baked goods;
• make yogurt or milkshake with it;
• eat with pancakes and pancakes;
• they can be impregnated with cake layers;
• jam is ideal for making compote or fruit drink.

Pitted apricot "five-minute" cooking is amazingly simple, but it turns out to be exquisite and incredibly tasty... Such a delicacy will remind you of warm summer days in winter and will saturate with vitamins - thanks to the minimum time heat treatment quite a few useful elements will remain in it.

In contact with

Almost all summer residents, without exception, prepare apricot jam for the winter. Indeed, on every garden plot there is at least one tree that gives this wonderful summer sweet fruit... The apricot tree bears fruit generously, its fruits are sweet and therefore the most perfect option: stock up on healthy summer fruits for the winter.

Canned apricot different ways: preserves, compotes, jams, assorted or jelly confiture. It will be delicious anyway. There are many recipes for apricot jam, it is prepared as thick as mashed potatoes or liquid and transparent. With whole fruits and wedges.

We recommend trying to cook the most popular, simple and delicious ones for the winter. Save the Apricot Jam Recipe: Five Minutes, Thick as Seedless Jam and Aromatic amber jam slices. They will definitely come in handy!

Pitted apricot jam

This delicious apricot jam is made from overripe and soft apricots for the winter. General principles making five-minute jam is extremely simple: separate the seeds from the fruits, cook the jam in three stages of 5 minutes each. It will turn out delicious thick jam from apricots, beautiful amber color. Perfect filling sweet for baking fruit pies in winter.

Products composition:

• one kilogram of ripe soft apricots;
• 800 grams of sugar.

Fast apricot jam Pyatiminutka - a step-by-step recipe with a photo:

Wash fruit thoroughly. If there are wrinkled fruits, trim them carefully. Cut the prepared fruit into halves and remove the seeds. You will not need bones to prepare a five-minute minute. Halves of apricots, if desired, can be divided in half.

Fold the prepared fruits into a separate wide bowl and sprinkle with granulated sugar. Mix gently and leave to brew for 3-4 hours. Fruit, under the influence of sugar, will give juice during this time. After the allotted time, put the future jam on the stove, setting the fire to minimum. Bring the apricots in the syrup to a boil and let it boil for exactly 5 minutes.

After that, remove the formed foam from the surface and put the pan to cool overnight. During this time, the apricot jam should thicken slightly and acquire a beautiful amber color.

In the morning, repeat the five-minute cooking. In principle, the jam can already be poured into sterilized jars. But if you repeat the cooking procedure again, you get a thick apricot jam. More like jam in consistency.

For jam, it is better to take jars with a capacity of 0.5 - 0.7 liters. Sterilize them in the oven or over steam. Boil the lids for 5 minutes in a container with water.

Pour the apricot jam into prepared hot jars. Roll up, wrap something warm until it cools completely. Then transfer to a cool place. Since the jam is seedless, you can store it in the cold for 2-3 years.

Apricot jam, prepared in this way, significantly saves time, but it turns out to be very tasty and aromatic. This is one of the most popular recipes apricot jam from the hostesses. He is loved for his budget and quick preparation. With a minimum investment of time, a very beautiful and tasty apricot seedless jam has turned out!

Apricot jam in slices for the winter

When making jam in slices, ripe but strong apricots are used. Even slightly greenish ones can be selected. The principle of making aromatic apricot jam is simple: the fruit should not be boiled. Pour hot syrup fresh fruits several times and rolled into jars for the winter. This method of cooking allows the apricot wedges to remain intact and retain all the beneficial properties of the fruit.

Jam composition:

• ripe fruits - 2 kg;
• granulated sugar - 2.6 kg;
• water - 3 glasses.

Simple recipe clear jam from apricots in slices:

Sort out apricots and leave only strong ones ripe fruits... Wash and cut them into wedges. Remove the bones.
Cook sugar syrup... To do this, pour three glasses of water into a saucepan and boil. When the water boils, pour sugar in a thin stream and stir. Let it boil until the granulated sugar dissolves.

Miracle Berry - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle buttock The fairy collection is suitable for a windowsill, a loggia, a balcony, a veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fairy collection bears fruit all year round, and not only in the summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

Fold the apricot wedges in a wide saucepan or enamel bowl. Pour over boiling sweet syrup. Shake the apricot wedge several times to mix. It is better not to stir with a spoon, you can damage the slices. Leave the apricots in sugar syrup for 10-12 hours or overnight.

During the night, the apricot slices under the influence of the prepared syrup will release a little juice, so you need to take a larger container for apricot jam. And do not fill completely, leave room for the prominent apricot juice.

After insisting, drain the cooled syrup with juice into separate dishes and put it on fire. Wait for the juice to boil and refill with boiling sweet liquid apricot wedges... Leave the jam in this form overnight.

In the morning, drain the syrup from the apricot and boil it. And pour the fruit over again. Then put the jam on the stove. Set the heat to low and bring the jam to a boil. Stir very gently so as not to damage whole slices. Better to shake or use a wooden spatula.

Cook apricot jam in slices for about an hour, periodically removing the froth.
When ready, pour hot into sterile jars and roll up for the winter. Cool jars and transfer to a cellar or basement.

Video - cooking recipe

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

1. Don't neglect advice experienced chefs... To make apricot jam for the winter, it is better to use slightly unripe fruits. At the expense of a large number of pectin fibers, the 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.
2. 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.
3. Some housewives boil the fruit for about 2-3 hours to make the jam 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.
4. Jam dishes should be chosen with a large evaporation surface and a thick bottom. Aluminum cookware it is not suitable for cooking jam, as oxidative reactions take place in it, which is not safe for health and the taste of the jam will be distorted.
5. It is imperative to remove the foam, otherwise the jam may turn sour.
6. To check the readiness of the jam, you need to drop it on a cold plate. If it does not spread, but keeps its shape, then it is ready.
7. So that the jam is not sugared during storage in winter, 10 minutes before readiness, add 1 g of citric acid or the juice of half a lemon, per 1 kg of fruit.

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

Classic recipe

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

What is required for this:

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

Cooking method:

• The apricots are selected, washed and pitted.
• The slices are laid out in a cooking dish and pierced with a fork so that the fruits let the juice out and do not burn.
• Pour sugar on top of the fruit and put vanilla, leave overnight.
• The next day, cook the fruit over low heat until tender (at least 15 minutes), stirring occasionally and removing the froth.
• Ready 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 minutes»

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

The process goes like this:

1. carefully selected fruits are washed twice, dried well;
2. divide apricots into slices, removing seeds from them;
3. put fruits in a prepared container, sprinkle with a layer of sugar. Layers are made several times;
4. leave the preparation for the whole night so that the fruit is allowed to juice;
5. mix the mass in the morning, put on fire, bring to a boil;
6. remove the foam, boil for 5 minutes, stirring constantly;
7. leave the mass for a day;
8. repeat the manipulations two more times, on the last stage boil for 10-15 minutes until the required consistency;
9. put the jam in the jars and roll it 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).

Apricot with kernels recipe

This type of dessert has original taste and aroma. Used to prepare pits from apricots, pre-peeled. Alternatively, they can be replaced with almonds or walnuts.

The kernels must be mined carefully so that they remain intact. They must be carefully sorted out so as not to get spoiled, because they can spoil the taste of all the jam.

For cooking, you will need to take:

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

Cooking method:

1. rinse fruit well, dry and chop with a fork so that they retain their shape;
2. blanch in boiling water for several minutes;
3. dip in cold water and dry;
4. divide into slices, remove the bones;
5. gently break the bones with a hammer, remove the core and remove the skin (so that the jam does not have a bitter taste);
6. take 1 glass of water in which the apricots were blanched and boil the syrup with sugar;
7. transfer fruits and nucleoli into a container with syrup;
8. add chopped zest and lemon juice to the mass, bring to a boil and cook for 5 minutes;
9. leave to infuse overnight;
10. repeat the cooking process twice, the last time increase the time to 10 minutes;
11. put the fruit in jars, pour over the syrup and roll up.

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

Do not forget that apricots can reduce blood pressure, therefore, it must be consumed within reasonable limits.

Watch the video! Apricot jam with kernels

Apricot jam with gelatin or gelatin

For cooking you will need:

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

Cooking method:

• fruits should be washed, pitted, peeled;
• grind to a state of puree in a blender or meat grinder;
• gelatin 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 zhelix is ​​mixed with fruit puree put on fire;
• the mass should be cooked on minimal heat, stir constantly so that it does not burn;
• if boiled with gelatin, pour it in slowly, in a thin stream;
• after the mass has boiled, cook for 5 minutes. You can add lemon juice, vanilla sugar or vanillin, so that the taste is brighter and richer;
• pour the hot jam into sterile jars, roll up, turn the jars and leave in this position until they cool completely.

Pitted recipe

This type of jam is made from pitted fruits. In order for it to be tasty and healthy, you will need to use a specific 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:

1. choose whole, ripe and fresh fruits, remove the stalks, wash and dry;
2. pour water into a spacious container and put on fire;
3. immerse the fruits in boiling water;
4. boil for 2-3 minutes over medium heat;
5. discard in a colander, cool under water, leave to drain;
6. pierce apricots with a toothpick;
7. boil syrup from water and sugar;
8. put fruits in ready-made hot syrup, add citric acid, boil;
9. remove foam and remove from heat;
10. leave to cool for 8 hours;
11. repeat the procedure two times, cook for the last time for 5-10 minutes;
12. check for readiness by dropping on a saucer;
13. leave to cool;
14. smash the cold mass into banks and roll it up.

Watch the video! Apricot jam with seeds video recipe

Jam for the winter

For cooking you need:

• 2.4 kg apricot;
• the same amount of granulated sugar.

Cooking method:

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

The video at the end of the article will show how to cook 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. For all its qualities, preparation is not difficult. Apricots can be cooked whole by carefully removing the pit.

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;
• throw in a colander and carefully remove the bones, but do not throw them away;
• put fruits in an enamel container, add sugar, stir and leave for 2 hours;
• carefully remove the grains from the seeds;
• put the container with fruits on the fire, bring to a boil, then cook for 40 minutes over low heat, stirring and removing the film;
• then add the kernels and cook for another 5 minutes.

The finished jam turns out to be beautiful, tasty and aromatic. Spread it hot on the banks, twist it or close it tightly. 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:

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

Recipe from apricots sugarless

Those who are on a diet or do not consume sugar for health reasons will appreciate this recipe.

For cooking, you need to take 1 kg of apricot.

Cooking method:

• fruits are washed, seeds are removed;
• pour water and bring to a boil;
• boil for 20 minutes.

During cooking, you should constantly stir the jam and remove the foam. At the end of this time, the finished jam is poured into jars and rolled up.

Watch the video! Apricots in own juice(sugarless)

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Recommend. But I personally have cooked from apricots, occupy a special place. Properly cooked jam from these fruits has such bright taste that every spoon eaten, in the coldest season, will return everyone to the warm summer.

Pitted apricot jam has been, is and will always be a priority for many housewives. It can easily be credited to some of the best culinary creations, since the fruits in it are preserved in their original form, and the syrup in which the apricots are placed remains transparent, without any sugar clots.

So, in today's article I will tell you in detail how to properly prepare delicious seedless apricot jam for the winter.

Very bright, sunny, aromatic apricot jam is the most real taste summer. And I believe that it is a sin not to preserve its taste for the winter. Today I will tell you how to properly make jam from this wonderful seedless fruit for the winter.

Ingredients:

• Apricots - 1 kg
• sugar - 1.3 kg
• water - 2 glasses.

Cooking method:

To make jam, we need to choose greenish, strong apricots. Then we thoroughly rinse them in cold running water.

Next, cut each fruit in half and remove the bone. We put the already peeled fruits in an enamel bowl or saucepan, add exactly half of the prepared sugar, mix and put in a cool place for one hour.

Pour the other half of the sugar with water and set it to simmer on the fire until it is completely dissolved. Then fill the apricots with hot syrup and leave in this form for one day.

The next day, put the bowl of fruit on the fire, let it boil, then reduce the heat to low and continue cooking for one hour. Do not forget to remove the resulting foam and stir periodically so that the jam boils evenly and does not burn.

The fragrant and very tasty jam is ready and while it is hot we transfer it to sterilized jars and roll up the lids.

How to cook seedless apricot jam in a slow cooker

Ingredients:

• Apricots - 1 kg
• sugar - 1 kg.

Cooking method:

We wash in cold water fruit prepared by us, cut it in half and remove the bone. Pour quite a bit of water into the bowl of the multicooker, about 50 grams and put the chopped apricots into it and sprinkle with one kilogram of sugar.

We put on the "Stew" mode and cook with the lid open, stirring constantly, until everything boils. It takes me about 15-20 minutes.

Then turn off the multicooker, close the lid and leave for 20 minutes. Then turn it on again, open the lid, bring to a boil, cook for another 2-3 minutes and our jam is ready. Pour hot into sterilized jars.

Five-minute apricot jam recipe (5 minutes) for the winter

Preparation according to the principle of "Five minutes" is prepared absolutely any jam, from any berries and fruits. The meaning of the technology is this, the fruits are covered with sugar, infused and let the juice. Then, in the same juice, they need to be boiled and immediately poured into jars.

Ingredients:

• Apricots - 2 kg
• sugar - 1 kg.

Cooking method:

We wash the apricots in cold water, remove the seeds and transfer them to an enamel bowl for cooking, sprinkle with sugar and put them in a cool place for 10-12 hours, so that the fruit lets out juice.

After the time has elapsed, put the bowl on high heat, stirring constantly, bring to a boil, reduce the heat to low and cook for another five minutes. Then we immediately pour the finished jam into sterilized dry jars and roll up the lids.

It remains only to turn the cans upside down, wrap them in a blanket and leave them until they cool completely.

Delicious apricot jam with orange for the winter

Ingredients:

• Apricots - 1 kg
• oranges - 2 pieces
• sugar - 1.5 kg.

Cooking method:

We wash the fruits well, cut the apricots in half and remove the seeds from them. Cut the oranges into slices along with the skin and carefully remove the seeds from them. We grind all fruits thoroughly with a blender or food processor.

After that, add one and a half kilograms of sugar to the ground mass and mix everything thoroughly.

Then we shift to enamel pot or a basin and put on medium fire... Stirring constantly, bring the jam to a boil. Now, when the fruit mass has boiled, we boil it for another 5-7 minutes.

The jam is ready, put it in sterilized jars, cover it with a warm blanket and leave it to cool completely.

Apricot jam with pitted lemon

Ingredients:

• Apricots - 3 kg
• lemon - 1 piece
• walnuts- 100 gr
• sugar - 1.5 kg.

Cooking method:

We wash the apricots in cold water, cut in half and separate from the seeds. We put them in a deep bowl, cover with sugar and leave for 24 hours so that they give juice.

After the time has elapsed, drain the juice from the apricots and put it on the fire, bring to a boil and pour the apricots with hot water.

After the syrup has cooled, add chopped walnuts and finely chopped lemon there. We put on a strong fire, stir constantly. As soon as the jam boils, the fire must be reduced to low and cook from this moment for another 15-17 minutes. Then we pour the finished jam into sterilized jars and roll it up.

Delicious apricot jam with nuts for the winter (video)

Bon Appetit!!!