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.
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.
An original, incredibly fragrant apricot jam is obtained, prepared according to a simple recipe with the addition of vanillin.
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.
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.
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:
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.
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.
You can cook apricot jam according to different recipes. You can cook sweetness on the stove, in the oven or in a slow cooker.
The simplest is the recipe in which the jam is cooked only from fruits and sugar.
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!
It is not difficult to prepare apricot jam in a slow cooker, you should follow this recipe.
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, 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:
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.
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.
You need to cook apricot jam through a meat grinder step by step. The recipe is this:
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.
Cooking such a delicacy is a little more difficult than other recipes. For cooking, you need the following products:
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.
This jam has an amazing taste and aroma, which is difficult to convey in words. For cooking you will need the following products:
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.
If you need a tasty and thick filling for pies, you can cook apricots with carrots. You will need:
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.
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.
Spoiled sweet tooth can be offered apricots boiled with cocoa. This delicacy has an exquisite taste and aroma. To prepare you need to cook:
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.
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.
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
Jam from apricots has a very thick texture, bright appearance, very persistent aroma and amazingly delicate taste. You can close such jam in large quantities, because if you sterilize the jars, then this preservation can stand for a very long time. This preparation is completely different from jam, at least by the fact that whole pieces of fruit or berries will never float in jam. Most often, jam is a very thick mass, similar to jam, with a high concentration of fruit flavor.
At home, for the preparation of apricot jam, we will use a simple classic recipe with step-by-step photos and instructions for them. Thus, you can very easily prepare such jam yourself the first time. Winter preservation of apricots is very popular because the main ingredient is very easy to get. Apricots also contain a lot of vitamins that are so necessary for the human body in the cold season. Let's start harvesting apricot jam for the winter at home.
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
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.
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.
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
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
(little sugar, cook quickly, store in the refrigerator);
(sugarless);
(with sugar);
(15 minutes);
(Several variants).