There are a huge number of different ways to harvest fresh fruit for the winter. One of the popular options is cooking jam. This delicacy is very tasty and healthy. You can cook it not only from fruits collected in your garden or vegetable garden, but also brought from other regions. An excellent solution is jam from apricots. Such a dessert for the winter is prepared in several ways. Below are the most common recipes. From ripe, juicy apricots, you can make a bright and juicy orange jam.

Classic apricot jam for the winter

This preparation has a rich aroma and bright taste. The peculiarity of this dessert for the winter is a homogeneous delicate texture. There are no coarse veins or skins in this jam.

Ingredients

• apricots - 1.5 kg;
• sugar - 0.5 kg;
• water - 200 ml;
• citric acid - ½ tsp.

Cooking process

1. First you need to prepare all the ingredients.

1. Apricots are better to choose tinted. It is desirable that they be soft and tender. You can take overripe fruits. First of all, apricots need to be transferred to a colander and rinsed under running cold running water. The most contaminated fruits should be washed by hand, but care must be taken as the fruits are very delicate and fragile.

1. Then the bones should be pulled out of the apricots.

1. Halves of fruit are put into a container for cooking jam. It is better to take aluminum utensils or stainless steel containers. The workpiece is filled with cold water. The container is put on fire, and the mass is boiled.

1. The mixture must be brought to a boil. After that, the fire is turned off, and the dishes with the future apricot jam are covered with a lid. In this form, the mass must be left to cool completely in a natural way.

1. Then the apricot blank must be wiped through a sieve. This will avoid getting into the composition of hard fibers and skins. You can also pass the product through a meat grinder, but then it will definitely not be possible to achieve a homogeneous consistency.

1. Pour sugar into the resulting apricot puree and mix the mixture with a spoon.

1. The workpiece is put on fire and brought to the boiling stage. When the mass begins to gurgle, the gas should be reduced to a minimum. The product must be constantly stirred and boiled for 5 minutes.

1. Now the pan with the future apricot jam must be removed, the mass should cool naturally. The cooled composition is again brought to a boil, after which the heat is reduced. The mass must be boiled down to the required level of density. About 5 minutes before the end of cooking, pour citric acid into the jam. If you boil the apricot jam for 15 minutes, then the mass acquires a beautiful bright orange hue.

1. Then the hot composition is poured into sterilized jars and rolled up with turnkey lids.

Apricot jam with vanilla for the winter

An original, incredibly fragrant apricot jam is obtained, prepared according to a simple recipe with the addition of vanillin.

Ingredients

• apricots - 1 kg;
• sugar - 450-500 g;
• vanillin - 1-2 sachets;
• citric acid - 1 tsp.

Cooking process

1. First of all, wash the apricots thoroughly under a powerful stream of running water.

1. From the fruit you need to get the bones.

1. The resulting clean halves of fruit should be transferred to a container for cooking apricot jam for the winter.

1. The dishes are placed on a slow fire. The preparation of ripe fruits must be boiled under a closed lid until the apricots soften and give juice. Then the fruits are removed from the gas. They should be cooled at room temperature, after which the skins should be removed from the fruits.

1. The fruit mass is rubbed through a sieve. Now the resulting puree must be weighed to determine the required amount of granulated sugar. If you start from the standard measure, then 1 kg of pulp should use about 500 g of sugar.

1. Then the future jam from apricots is again put on the stove and boiled over medium heat. The mass should be evaporated for about half an hour. In this case, the composition should be constantly stirred. Next, granulated sugar, vanillin and citric acid are added to the gruel. The fire subsides. It is necessary to cook the mass until all the crystals are dissolved. The jam should become quite thick.

1. In the meantime, the jars need to be sterilized and the lids boiled. Hot apricot jam with vanillin is poured into prepared containers. The container should be corked with lids and turned over. Jars with the workpiece are placed in a warm, secluded and dry place. They must be covered with a blanket and left for a couple of days, after which the banks can be removed for winter storage.

Thick apricot jam for the winter

It will not be difficult to prepare a thick, but rather light and tender apricot jam for the winter, if you use a step-by-step recipe with a photo. Such a hint will allow novice cooks to avoid possible mistakes.

Ingredients

• apricots - 1 kg;
• sugar - 1 kg.

Cooking process

1. First, all the components indicated in the apricot jam recipe are prepared.

1. Fruits should be washed and thoroughly dried on a towel or napkin. Apricots are broken or cut in half. Bones must be removed from them.

1. Fruit blanks should be pierced with a fork in random order. This will allow the fruit to extract the maximum amount of juice. This is especially true when the jam is cooked from ripe, but not overripe fruits. You can also pour a little water into the apricot halves for the same purpose.

1. Layers of apricots and granulated sugar should be transferred to the cooking container.

1. Fruit should be given a few hours to release juice. To do this, the preparation of the future apricot jam is left in the refrigerator or at room temperature. There is nothing to worry about if the product stays up all night.

1. Next, a saucepan or cauldron with sugar and apricots is placed on the stove. A medium fire is set, at which the mass should reach the boiling stage. Systematically, the composition should be mixed. Foam is removed from its surface without fail. Cook jam for 30-35 minutes.

1. In about half an hour, most of the necessary apricots are boiled soft on their own. The whole mixture must be processed so that it acquires the consistency of mashed potatoes. To do this, you can take an immersion blender or a potato masher.

1. The resulting apricot jam is brought to a boil, after which it must be decomposed into sterilized jars. The container is closed with lids, turned over and wrapped. In this state, the containers should cool naturally.

Apricot jam with apples for the winter

Delicious and very bright jam is obtained from apricots and apples. This winter preparation will appeal to connoisseurs of balanced tastes. Indeed, in this recipe, the sweetness of apricots is perfectly diluted with the sourness of apples.

Ingredients

• apricots - 300 g;
• apples - 600 g;
• sugar - 1 k.

Cooking process

1. First you need to prepare all the ingredients indicated in the recipe.

1. First you need to deal with apples. Fruits should be washed and peeled. Of these, the seed box is removed without fail. The resulting clean fruits must be processed in a food processor or punched in a blender.

1. Apple chips are transferred to a saucepan or basin for cooking jam. Apricot puree, which was obtained by grinding the pitted slices of these fruits, should also be transferred here.

1. The fruit mass is put on fire and boiled for 20-23 minutes.

1. The softened composition is pureed with an immersion blender.

1. Sugar is poured to the products.

1. The resulting mass is recommended to cook over medium heat for about 25-30 minutes.

1. That's all! Dense, tasty and very healthy jam from apricots and apples is ready for the winter. As you can see, the recipe is extremely simple to execute. But it will allow you to get a very delicate, homogeneous dessert that can be served with toast and pancakes. The mass is poured into prepared jars and sealed with sterilized lids.

Video: how to cook apricot jam

To see how easy it is to make apricot jam, you can watch the videos below. What a pity that the video cannot convey the captivating aroma of these wonderful fruits!

Apricot jam is fragrant and tasty, it can be spread on fresh bread or used for baking. Many adults and children love to eat this sweetness with tea. There are many recipes for apricot jam, they differ in ingredients and the time it takes to cook. Many housewives carefully keep their signature recipe, which is passed down from generation to generation.

To prepare a delicious apricot delicacy, you need to follow these recommendations:

• Dessert is prepared from well-ripe fruits. Unripe apricots do not give a rich taste and aroma.
• In the process of cooking, the product should be constantly stirred, as it burns quickly.
• For packaging the finished product, half-liter jars are prepared. They are pre-washed with soda and dried in the oven.
• For cooking, use a deep aluminum bowl or pan. You can take a stainless steel pan.

In addition, you need to prepare lids, a seaming machine, a large wooden spoon and a plate for skimming.

To accurately measure the ingredients, you must use a kitchen scale. If you take products by eye, the taste of the finished product may not be what you want.

Preparation of the main ingredient

Apricots are sorted, washed with running water and laid out to dry on a towel. After that, the fruits are divided in half and the bones are pulled out. You need to be careful not to get rotten fruit, otherwise the jam will be spoiled.

How to make apricot jam at home

You can cook apricot jam according to different recipes. You can cook sweetness on the stove, in the oven or in a slow cooker.

Easy winter recipe

The simplest is the recipe in which the jam is cooked only from fruits and sugar.

• Peeled apricots are poured into a bowl and covered with sugar, at a ratio of 1: 1.
• Leave the fruit in sugar for 3-4 hours so that they let the juice flow.
• Put the bowl on low heat and cook, stirring constantly. It is important to regularly remove the foam, then the finished product will be transparent.

Jam is brought to a boil, boiled for 15 minutes and removed from heat. Re-boil after 3-4 hours, after which they are rolled up in pre-prepared jars.

The jar is first placed in a dry plate, and only then hot jam is poured into it!

In a slow cooker

It is not difficult to prepare apricot jam in a slow cooker, you should follow this recipe.

• Peeled fruits are twisted in a meat grinder or chopped with a blender.
• Pour apricot puree into the multicooker bowl and sprinkle with sugar at a ratio of 1:1. If the apricot is sweet, then the amount of sugar can be slightly reduced.
• Set the mode "Jam" and cook until tender.

The finished apricot delicacy is poured into dry jars and twisted with lids. After that, the jars are well wrapped with a blanket and left for a day.

In the oven

In the oven, you can cook an unusually tasty and thick jam. Remarkably, with this method of preparing sugar, you need an order of magnitude less than with the traditional method. To prepare fragrant apricot jam, you need to cook:

• pitted apricots - 3 kg;
• sugar - 1 kg;
• ½ cup wine vinegar.

Fruits are washed, pitted and poured into a heat-resistant pan or deep baking dish. Fall asleep with sugar and leave for 10-12 hours at room temperature.

After that, wine vinegar is poured into the apricots and mixed well. There will be no taste of vinegar in the finished product.

Put a container with apricot mass in the oven and boil over low heat for 2 hours. After this time, the pan is pulled out and the sweet mass is poured into sterile jars.

The sweet mass should be constantly stirred, as it quickly burns and becomes covered with a caramel crust.

Through a blender

Grind the prepared apricots with a blender. Pour the resulting puree into a bowl and pour sugar into it at the rate of 1:1. We put the container on a slow fire, and cook for 40 minutes. Don't forget to stir constantly.

Some housewives put gelatin in such jam, at the rate of 40 grams of dry powder per 1 kg of sugar. But it is not necessary to add it, since the sweetness solidifies so well.

Through a meat grinder

You need to cook apricot jam through a meat grinder step by step. The recipe is this:

1. The prepared fruits are twisted in a meat grinder.
2. The resulting puree is weighed and sugar is added 1:1.
3. The puree is well mixed and put on a slow fire, where I boil until tender.

If you need a very thick product, a full tablespoon of gelatin is first added to the sugar. After hardening, such a product resembles marmalade.

Amber-transparent jam

Cooking such a delicacy is a little more difficult than other recipes. For cooking, you need the following products:

• apricots - you need to take ripe and dense fruits;
• sugar;
• citric acid or lemon juice.

Apricots are laid out in a bowl in layers, sprinkling each layer with sugar. In this state, the product is left for 12 hours. During this time, the fruit will release juice.

Put the bowl on low heat and bring to a boil, boil for 5 minutes and turn off. The next time they cook after 12 hours and again only 5 minutes. After the third cooking, the sweet mass is poured into jars and wrapped in a blanket.

With oranges

This jam has an amazing taste and aroma, which is difficult to convey in words. For cooking you will need the following products:

• 2 kg of peeled apricots;
• 1 kg of oranges;
• 3 kg of granulated sugar;
• glass of water;
• 1/3 teaspoon citric acid.

To cook a delicious dessert, you need to follow the following recipe. Oranges are washed, peeled and divided into slices. The pits are removed from the apricots. The products are combined, covered with sugar and water is added. Boil over low heat until the fruit is ready, then grind them to a puree consistency and add citric acid. Cook for another 10 minutes, stirring constantly, and lay out in jars.

with carrots

If you need a tasty and thick filling for pies, you can cook apricots with carrots. You will need:

• pitted fruits - 1 kg;
• peeled carrots - 0.5 kg;
• sugar - 1 kg;
• water - an incomplete glass;
• citric acid - 1 incomplete teaspoon.

Cut the carrots into slices, fill with water and simmer under the lid until soft. Add apricots, sugar and lemon to the carrots, then cook until tender over low heat.

The sweet mass is cooled slightly and ground to a puree state with a blender. Then boil for 10 minutes and roll into jars.

Seedless

Apricot jam is almost always pitted, so you can use one of the above recipes. Fruit and sugar are taken in a ratio of 1: 1, if desired, you can add a tablespoon of gelatin per 1 kg of apricots.

chocolate jam

Spoiled sweet tooth can be offered apricots boiled with cocoa. This delicacy has an exquisite taste and aroma. To prepare you need to cook:

• apricots - 1.2 kg;
• sugar - 1 kg;
• water - 1 glass;
• cocoa - 3 tablespoons.

Pour the apricots into a bowl, add water, 1 kg of sugar and boil over low heat. Grind the sweet mass to a puree state.

Separately, mix a glass of sugar with cocoa and add to the apricot puree. Cook for 10 minutes, then pour into jars and wrap with a blanket.

How to cook apricot jam for pies

For pies and pies you need a thick jam in pieces. To prepare it, take 3 kg of apricots, add 4 kg of sugar and leave overnight. In the morning, boil the apricots over low heat for 10 minutes, then leave until the evening. In total, you need to cook jam 3 times, after which it is laid out in jars.

How to store apricot jam

Properly cooked apricot jam is well stored in the cellar. If there is no cellar, it is quite possible to store it in the pantry or in the kitchen, away from heating appliances and stoves.

The shelf life of the product is 2 years. After this time, the jam may change color and taste somewhat.

Fruits and berries

Description

Ingredients

Steps

Let's prepare all the necessary ingredients to create a delicious and fragrant apricot jam. By the way, absolutely any fruit is suitable for creating jam, even overripe and slightly spoiled. Rinse fruits thoroughly in cold water..



Divide each fruit in half and remove the seeds. We put the halves in a deep bowl, while their appearance is completely unimportant.



To the pulp of apricots in an aluminum pan, pour ordinary cold water. It is better if this water is purified or filtered..



We put the saucepan on the stove and bring the liquid in it to a boil. Now we need the contents of the pan to cool completely, while it is best to cover the apricots with a lid or just a clean towel.



We grind soft boiled apricots to a state of homogeneous puree through a very fine sieve as shown in the photo. If you use a blender or a meat grinder for grinding, the texture of the future jam will not be mirror.



Pour the grated apricot puree into a clean and dry saucepan, send all the prepared sugar there, mix these ingredients thoroughly. We put the pan with mashed potatoes on the stove and again bring the mass to a boil.



For the next 5 minutes after boiling, cook the jam on the smallest fire.



Cool the contents of the pan again completely, and then return to the stove. This time, cook the jam after boiling until the density is sufficient. At the same time, 5 minutes before the end of cooking, pour a little citric acid into the pan.



Pour jam into pre-prepared dry sterilized jars. Tighten the lids tightly and hermetically; after cooling, we send the jam for storage in the pantry. Homemade thick apricot jam is ready.



Bon appetit!

Apricots this year surprised with their generosity, which means that it's time to cook delicious and fragrant apricot jam.

The traditional jam recipe is simple - boil fruits and berries and add sugar.

Apple jam, apricot jam, plum jam are the most delicious jam options. If you cook for a long time or add gelling additives, you get a delicious jam. I have a favorite strawberry mint jam or a chic plum jam and its chocolate variations. If you cut the fruit into pieces or slices and cook in several stages with the gradual addition of sugar, you will get a fragrant jam. Cherry pitted jam, strawberry jam according to an unusual recipe, apple jam are already waiting for their winter triumph in the basement.

There are jam recipes on our website, and step-by-step photos will help turn the recipe into reality in the form of an appetizing jar of jam. That's the whole difference - jam, jam, jam. Cook delicious marmalade according to the season, at least two or three jars, and then by the fall you will have a solid supply of yummy.

Choose apples and you will have a delicious apple jam that breaks all records in popularity.

The sultry "Hungarian" will give you a thick, fragrant plum marmalade that can be added to a plum cake, spread on pancakes or simply spread on bread and butter. The recipe for apricot jam will remind you of all the delights of summer on long winter evenings and will warm you with these delicious memories.

You can also make jam from apricots with the help of modern home helpers. Apricot jam in a bread machine, jam in a slow cooker, choose! Delicious homemade jam, cooked according to all the rules, will retain its original color and aroma. Apricots also make delicious marshmallows. the recipe of which can also be found on our website.

To prepare this yummy, you will need fruits, sugar and hot summer sun, that's all. Preparations for the winter will turn out a hundred times tastier if you make them with desire and inspiration.

Apricot jam recipe:

• Ripe apricots - 3 kg;
• Sugar - sand - 3 kg;
• Sterile lids and jars;
• Utensils for cooking jam - a stainless steel pan, an aluminum basin or a cauldron.

1. Prepare banks. To do this, they need to be sterilized in any way convenient for you - in the oven, in the microwave, over steam. The lids also need to boil in a saucepan for at least five minutes.
2. Sort the apricots, cut off the spoiled parts and wash. Fruits should be chosen ripe, soft and fragrant, then apricot jam will be delicious.
3. Break in half and take out the bone. Fold the apricot halves into a cauldron and pour literally half a glass of water there.
4. Put on a slow fire and wait until it boils, stirring all the time. The apricots will release their juice and gradually become soft.
5. Leave them in the cauldron until completely cooled. Now the resulting mass must be crushed to a homogeneous state. For this, it is better to use a blender. With it, the apricots will turn into a homogeneous mass, which we have to boil. If there is no blender, then wipe the mass through a sieve.
6. All these cooking steps are also suitable for making apricot jam. Apple pectin or any jam thickener will help here. Sprinkle the cooled mashed mass with pectin or Jelefix, bring to a boil and pour in the sugar. Boil for five to ten minutes and you will have a thick jam. If without pectin, then boil several times at intervals to cool. According to this recipe, apricot jam is thick, but rather dark.
7. If you plan to close jam for the winter, then gradually add sugar and stir well.
8. When the jam boils, reduce the heat and let it simmer for twenty minutes. Stir all the time with a wooden spoon.
9. Pour hot jam into jars to the very top and roll up. Turn over and wrap a warm blanket for at least a day.

apricot jam

Delicious and easy to prepare jam from apricots. An excellent filling for pies and for sandwiches with a bun and butter. Apricot jam can be prepared purely from apricots or from apricots with the addition of apples (you can make assorted with nectarines, peaches). Everything is delicious. If you do not cook it, you will get apricot jam (it is more liquid in consistency than jam).

According to the same recipes, you can cook peach jam, jam from nectarines or plums, cherry plums.

To prepare jam, you need very wide and flat dishes (so that there is a large evaporation surface and a low layer of jam). A wide enameled basin will do. So it is easier to manage jams, jams and marmalade.

1. Apricot jam

1.1. Composition and proportions

• Apricots - 1 kg (or nectarines, peaches, plums or cherry plums);
• Sugar - 700 g;
• Juice of 1 lemon or 1 orange (optional)

1.2. How to cook (cooking in 1 step)

• Peel apricots. Sprinkle with half the sugar. Bring to a boil, stirring over low heat. Cook for 30 minutes, stirring over low heat.
• Remove from heat, cool slightly (so as not to burn yourself) and puree with a blender. Add the second half of the sugar (and citrus juice, if using) and reduce over low heat, stirring, until very thick, when the jam falls off the spoon in pieces, and does not drip.
• Pack hot jam in jars. Seal with lids (iron or screw caps). If you cover with parchment paper and tie (instead of lids). Then first you need to let the jam cool down so that condensation does not collect under the paper.

If you don’t cook the jam, stopping earlier - at the stage when the spoon cuts the jam into waves, and does not hang out in the water, then you will get apricot jam.

1.3. Jam from apricots for five minutes in several doses

There is another option with the same proportions - five minutes in 5 doses with pauses for insisting for 6-12 hours (depending on how you have over time). The time of all cooking is approximately 5 minutes, and the last one is until cooked. Sugar can be put either immediately, or in the same way - half at the beginning and half at the end.

Before the last cooking, chop the jam with a blender, add lemon or orange juice and boil until tender. To medium density - apricot jam will come out, to a strong density, when it falls off in pieces - jam will come out. And if you put the boiled jam in a low silicone pie mold, greased with vegetable oil, and put it in the oven to dry at a temperature of 50 degrees C (or just cover it with gauze and leave it in the heat), then after a few hours in the oven or a couple of days in the heat, jam will gradually turn into homemade marmalade.

Vase with jam. It is delicious to eat and just like that, and spread on bread. It's also a great topping for pies.

Delicious thick jam that breaks off from the barrels of a glass jar in mirror pieces

2. Apricot jam with apples

2.1. Composition and proportions

• Apricots (nectarines, peaches, plums or cherry plums) - 1 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg (or 0.5 kg) but then store in the refrigerator or basement);
• Lemon or orange - juice from 1 fruit (or 5 g of citric acid) - put at the end of cooking, for 5-10 minutes.

2.2. How to cook

Or in the same way as jam purely from apricots (peel apples and seeds and cut into pieces). Boil like jam (in one boil or in several steps for five minutes), chop with a blender towards the end. And cook until done.

Or, first, steam the fruits under the lid, then wipe through a sieve (this will separate the peel and bones). And then put the sugar (all or half, and half to the very end) and boil until the jam is ready.

Arrange hot in jars and close with lids (iron simple or).

If you cover with plastic lids or parchment tied with twine, then the jam should cool open, a crust will form on it and condensation will not appear. Then you can close.

Apricot jam with apples

Delicious apricot jam with apples

Apricots are very good on their own, and with the addition of lemon or orange juice. Instead of apples in jam (jam or jam), you can add the pulp of an orange (pitted) and cook (conveniently for five minutes) until the membranes of the oranges soften. And then grind everything together with a blender and boil for the last time, until tender. More information about this method with the pulp of oranges can be found in (the taste is magical, the color is very beautiful!).

Apricot jam (apples, peaches or nectarines) with bananas is also very good - (just replace them with apricots). Be sure to add citrus juice there, otherwise the banana will turn gray. Very tasty, creamy texture.

Thick and tasty jam - jam from apricots

Other Apricot Canning Recipes

(little sugar, cook quickly, store in the refrigerator);

(sugarless);

(with sugar);

(15 minutes);

(Several variants).