Jam is a jelly-like sweet dish made from berries or fruits. Moreover, the fruits can be crushed completely or meet in the form of pieces - if they are fruits, or whole - berries. The peculiarity of the jam is its jelly-like state. It is achieved due to the presence of gelling substances in the fruits themselves or the addition of artificial gelling agents.

Jam is made from various berries and fruits. Apricot confiture is one of the most famous and appreciated for its excellent taste, delicate texture and orange-sunny color.

Basic principles of making apricot jam

All jams are prepared in approximately the same way.

First, the fruit - in our case, the apricots - is washed, the seeds are removed from them. It is advisable to remove the skin as well, since it is quite dense and fluffy in these fruits. Apricots are cut into pieces or chopped more thoroughly. Fall asleep with sugar or pour over sugar syrup and cook for a certain amount of time.

It is possible to add flavoring seasonings - lemon juice, orange or their zest, anise, mint, lavender, alcoholic beverages such as liqueur or cognac. A mix is ​​possible, that is, a combination of apricots and other fruits and berries in the jam.

Gelatin, agar-agar, pectin, gelatin can be added as a gelling agent.

Ready-made apricot confiture, if it is a preparation for the winter, is poured into jars and closed with lids. Keep cool.

Plain apricot jam

This is the simplest, basic recipe for making apricot jam. No gelling agents are added here - the desired consistency is achieved due to their content in the apricots themselves. However, in this case, a fairly large amount of sugar is taken, so the recipe is for the biggest sweet tooth.

Ingredients

One and a half kilograms of peeled apricots

Two kilograms of granulated sugar

Approximately 300 ml of water.

Cooking method

The syrup needs to be prepared first as it is used cold. Boil water and sugar for a few minutes together.

Wash the apricots, put them in boiling water for a couple of minutes, then in cold water. After this procedure, they are easily peeled off.

Remove the pits and dip the apricot halves into the cold syrup.

Put on low heat and keep until boiling, stirring constantly and removing foam.

When the mixture starts to boil, turn off the heat, put it in a cool place and leave there for at least half a day.

Then heat again over low heat, and repeat this a third time. A sign of the readiness of the jam - apricots should not float, but form, as it were, a single mass.

Pour hot into jars, if long-term storage is planned, roll up with iron lids. If consumed in the near future, then allow to cool and cover with nylon lids.

Vanilla apricot jam

This option is similar to the basic one, however, it does not require such a large amount of sugar, and the addition of lemon juice and vanilla diversifies the taste and aroma of the dessert.

Ingredients

A little more than a kilogram of apricots - on the basis that there will be a kilogram without seeds

4 cups sugar

A pack of vanilla sugar or vanillin on the tip of a knife

The juice of one lemon.

Cooking method

If desired, peel the apricots from the skin, but you can leave it.

Cut the fruit in half, remove the seeds.

Mix sugar with vanilla.

Fold in an enamel bowl, cover with sugar and hold overnight. It is advisable to cover with a lid so that the vanilla aroma does not spread too much.

After the allotted time, put the dishes on a low heat, add lemon juice and keep until sugar dissolves.

When the sugar is completely dissolved, add heat and cook for a quarter of an hour, removing the froth. The mixture should boil, but not too violently.

Then reduce the heat again and cook until tender. Readiness is checked with a large drop on a plate. It is passed over it with a dry spoon or something similar. The halves of the drop should not join.

When this state is reached, the jam is ready. It must be poured into containers and closed. Turn over, hold, covering, for several hours. Store in a cool place.

Apricot jam with pectin

Pectin is a gelling agent that is produced from the extract of apples and citrus fruits. Lemon juice is not needed in the recipe for jam with this additive. The ratio of apricots to sugar depends on what kind of pectin it is. The package usually indicates the ratio of it to the ingredients of the dish. For example, let's take an average pectin ratio of 1: 2. If the second digit is less, then you need to take more sugar. And, accordingly, vice versa.

Ingredients

A kilogram with a small apricot - based on the fact that peeled apricots will come out about a kilo

Half a kilo of sugar

Package of pectin marking 1: 2.

Cooking method

Prepare apricots. If desired, remove the skin by dipping the fruits in boiling water. Remove the bones.

Finely chop the fruit with a knife.

Mix apricots with sugar and pectin, put on high heat.

Stir constantly so that the sugar does not burn, but dissolves. If the mixture is very thick, you can add a couple of tablespoons of water.

After boiling, reduce heat slightly and simmer for five minutes. With pectin, the cooking time for crushed apricots is very short.

Remove from heat, pour into jars, close. This dessert resembles marmalade, where fruit particles meet. If you need a thinner jam, add more water while cooking.

Fruits and herbs: apricot jam with lavender and lemon

The aroma of lavender flowers gives an unusual pleasant note to the apricot jam. And the use of lemon makes the dessert not cloying and enriches its taste. Lemon juice and zest can be replaced with oranges, and lavender with mint.

Ingredients

Kilogram with small apricots

Sugar, depending on desire, from 500 grams to a kilogram

1 whole large lemon or two small

A teaspoon of dried lavender flowers.

Cooking method

Rinse the apricots. If the skin is even, and they themselves are very ripe, then you can not peel it. If the fruits are not too soft, and the skin is clearly fluffy, it is better to peel it. Immerse in boiling water for a couple of minutes, cool, remove the skin.

Remove the bones, divide into halves.

Fold into a container for cooking jam, pour sugar.

Remove the zest from the lemon with a grater or a special device - you should get a couple of teaspoons.

Then squeeze out the juice - the more the better.

Add juice and zest to the apricots with sugar.

Put on low heat and cook for 20 minutes.

Remove, cool slightly and go over the mixture with a blender. You can achieve a homogeneous mass, or you can leave a few whole pieces.

Bring the confiture until tender, check it drop by drop - if it does not spread, the dish is ready.

Pour in lavender flowers, turn off heat, stir.

Pour into jars, close, wrap. It is best to try the dessert at least after a week, when it is infused and saturated with lavender aromas.

Gourmet dessert: apricot confiture with liqueur and almonds

This is a special recipe - it is worth trying to translate it into reality, but the result is worth it. Here, unlike other jam recipes, there are many components that together will give exactly that unique taste and smell of warmth, sun, tenderness and apricots.

Ingredients

A pound of apricots

A glass of orange juice

2-3 tablespoons of orange liqueur

2-3 tablespoons lemon juice

Half a kilo of sugar

Zhelfix packaging

3 spoons of almond petals.

Cooking method

Wash ripe apricots, remove seeds, cut fruits into slices.

Mix gelix with sugar.

Add orange and lemons juice, sugar mixture to apricots and put on fire.

When it boils, add almonds, let cook for five minutes, removing the foam.

Turn off the heat, pour in the liquor, stir.

Can be poured into jars, if this is done for the future, or cooled and served with tea.

When there are no apricots: winter apricot dried apricot jam

Apricot jam, besides being an independent dessert, is also used for baking. Bagels, pies, pies, cakes, including the famous "Sacher" - all this is very tasty to do with apricot confiture. And if it has not been stocked up and there are no fresh apricots? The way out is to take dried ones. That is dried apricots.

Ingredients

Dried apricots and sugar take equal weight

Water - at the rate of one liter per 200 grams of each product.

Cooking method

Rinse dried apricots. It is advisable, when buying, to choose not too dry, fleshy, bright.

Pour water into a container for cooking confiture, pour sugar, put dried apricots.

Put on a low heat and cook for twenty minutes. Dried apricots should become very soft. If you don't have enough time, cook some more.

Puree dried apricots using a blender. When there were no blenders, it was simply minced twice.

If you need a filling for a cake, the jam is ready. You can also drink tea with it, but if you have a desire to store it for future use, you need to boil it again, pour it hot into jars and twist it.

Apricot jam tips and tricks

To peel or not peel apricots - the hostess decides for herself. But if the fruits are not too ripe, there are dark spots, a lot of fluff - it is better to remove the skin.

Another problem when preparing apricot jam is whether it is necessary to chop the fruit and how exactly? Some recipes recommend cutting, others to pass the already boiled mixture through a blender. There is no single rule here. If the fruit is overripe, it will cook nicely without any additional help. If you need a completely homogeneous mass, then you should use a blender.

If the apricots are minced, the cooking time will take longer.

When using the desired substances, be sure to refer to the recommendations for the ratio of the additive to the main product. It depends on this whether you get the desired consistency of the dessert.

Willingness is measured in a variety of ways. You can drop the jam on a plate if it does not flow when you tilt it, but crawls - it is ready. And the main sign is this: the liquid and parts of the fruit are evenly distributed and the apricots do not float to the surface.

Apricots are incredibly fragrant and healthy fruits, but, unfortunately, their season is not long. In order to prolong the pleasant moments and enjoy the wonderful taste of delicate and sweet apricots even in winter time there are many different recipes for jam, compotes. You can also make a great apricot jam. For making jam from halves, fruits are selected tight and whole; for jam, it is better to process those fruits that begin to deteriorate due to their ripeness. It turns out a double economy and plus to all the jam from ripe and soft apricots always comes out fragrant, sweet and delicate in consistency.
Such a product can be used as an additive to pancakes, pancakes, cheese cakes, it can be coated with shortcrust pastry cakes or used as an interlayer between biscuit cakes and sweet cream to dilute the sweet taste of the cake with fruity notes with the sourness inherent in apricots.
We also offer you to cook.
So, the recipe for apricot jam.
Ingredients for cooking:
- apricots - 1.5 kg.
- water - 200 ml.
- sugar - 1.5 kg.

Recipe with photo step by step:

How to make apricot jam. We wash the fruits in running water using a colander or a wide sieve for this purpose. We disassemble the fruit into halves, removing the seeds. If crumpled or broken apricots are used, remove the spoiled areas by cutting them off with a knife.
We put the prepared apricots in a container for making jam with wide edges and pour a glass of boiling water. Cover the pan with a lid and simmer over low heat for 10 minutes until the fruit is soft.
Turn off the fire and rub the apricots through a metal sieve, you can use a blender as an option, then the crushed peel rich in vitamins and pectin will remain in the jam, this will give the product the desired density.
Add the required amount of sugar based on a 1: 1 ratio with the weight of the mashed product. For sweet varieties of apricots, you can take less sugar, this will not affect the shelf life, since the fructose contained in fruits is an excellent preservative.
Boil the jam to a boil, then reduce the heat and cook, stirring with a wooden spatula, periodically removing the foam.
After boiling, the jam is cooked for about 20 minutes, but if you need to make it thicker, you can increase the cooking time. After cooling, the jam will thicken significantly, this feature should also be taken into account.
Put the ready-made apricot jam, while still hot, in sterile and dry jars and roll up the lids. Turn it upside down and leave it in this position until it cools completely.
We recommend you to cook

Dasha 06/25/12
What yummy! I will definitely cook as soon as the apricot peak comes

Mirina 06/28/12
Already the bazaar is full of ripe and green apricots. Yesterday I made jam, it turned out so beautiful, thanks for the recipe.

Victoria 07/27/12
Thanks for the recipe, always a problem with overripe fruit, and it turned out to be a great jam!

Tanya 07/03/13
I cooked apricots for 30 minutes, the jam turned out to be thick and dark amber in color. It seems to me that we call it jam. Spread deliciously on a roll or as a filling in pies.

Larisa 07/24/13
I was very pleased with the recipe. The apricot jam is thick and aromatic.

Ella 07/29/13
my apricot jam turned out to be rare, but tasty (I am very sorry that it is rare, but why I don’t understand)

Alyona
Ella, the apricots were probably very juicy, so they released a lot of juice. It was necessary to boil a little longer to the desired consistency. The next time you make jam, pay attention to the juiciness of the fruit and, if necessary, add less water. Pour in 2/3 instead of a glass.

Vika 02.02.14
I really wanted the apricot jam to be thicker, but apparently I didn't cook it. Hastened again).

Julia 07/08/14
thanks, easy, I will do it!

Olesya 02/15/15
The apricot jam turned out to be just awesomely tasty, so thick and aromatic. I have adapted to putting it in pies - even better than apple jam, and pancakes with such jam are excellent. For tea, it's also good to spread toasts on them, my child eats them instead of purchased cookies.

Olesya Zhumakpaeva 28.06.15
This is something incredible) It's just space) The parents grow an apricot, they picked it up and cooked it) On a diet myself, but I tried

Alena 07/28/15
Olesya, thank you for your feedback. I'm glad I liked the jam)))

Alla Nikolaevna 07/04/16
For the first time in 40 years of experience I have heard that jam was cooked for 15-20 minutes. and rolled up. This is some kind of compote. In Armenia, it is brewed like this: We fall asleep berries (halves or quarters - why strain them? We even add bones) and when the juice is put in, usually on the trail. day - set on fire. Bring to a boil for the first time and turn off the heat. If it is morning, then in the evening we bring the cooled mass back to a boil over low heat. Remove the foam and stir so as not to burn. We leave until the next morning. In the morning, bring it to a boil again and turn it off. Put the cooled jam on clean dry jars and roll up or close with lids. I don't pour water into the jam at all - my juice is enough.

Alyona
Alla Nikolaevna, you did not read the recipe carefully. The apricots are first boiled, then ground, and only then the jam itself is cooked from the grated pulp without adding water. This produces a homogeneous, thick apricot jam that can be spread over toast, etc. Your recipe is good, but it's apricot wedge jam, not jam. Although, I think, there was confusion here because of the English name, they have jam - this is jam, and confiture, and jelly. But we have a name for each type of "jam"))))))

Lara 06/24/17
My family loves apricot jam so that the spoon stands. Therefore, I increased the cooking time to 40 minutes. It turned out exactly what was required and the color became dark amber.

Ksenia 07/30/17
Very delicate and fragrant apricot jam! I'm glad I chose this recipe!

Galina 06/17/18
Alena, I have not seen anything about water.

Alyona
Galina, in the second paragraph: pour the halves of the apricots with boiling water (1 glass).

Ekaterina 07/03/18
Delicious jam turns out! I closed it according to this recipe last year, the whole family is delighted.

Alyona
Ekaterina, thank you very much for your feedback)))))

Alla 07/08/18
if the apricots are very juicy, first you need to boil them without sugar so they retain their color, add sugar later

Apricot jam, the recipe of which will be discussed below, is a delicate and very tasty dessert. You can cook it in different ways. It should also be said that it is permissible to use this delicacy not only for the purpose of ordinary use with tea, but also for an interlayer of cakes, as a filling for buns, pastries, for making sweet sandwiches, etc.

general information

What is apricot jam? All housewives should know the recipes for such a delicacy. But before presenting them to your attention, you should tell what it is all about.

Jam is a jelly-like food product in which whole or crushed berries or any other fruits cooked together with sugar are evenly distributed. It should also be noted that this dessert is often added in the form of pectin or agar-agar.

Unlike jam, which has a spreadable consistency, confiture is a jelly mass. It usually holds its shape well and does not drip from the spoon, even when upside down.

History of origin

Now you know what apricot jam is. The recipe for such a dessert should be used if you want to preserve berries or fruits for a long time, as well as eat solid foods (for example, quince) or with a sharp aroma and taste (for example, lemons).

How long have you been making apricot confiture? The recipe for such a delicacy has been known to people since ancient times. Very often in the chronicles, fruits are mentioned that were cooked in honey or in evaporated grape juice. However, for quite a long time, such products were a luxury and a rarity. But already at the beginning of the 19th century, everything changed. It was at this time that

Apricot jam: recipes

There are many ways to prepare such a treat. However, they are all similar to each other and require the use of a standard set of products (there may be different proportions).

What ingredients do we need to make apricot jam? The recipe for such a dessert provides for the use of:

• pectin - 20 g.

Fruit preparation

How should you prepare apricot jam? The recipe with the photo requires you to first wash all the fruits, and then divide them in half and remove the seeds. Then they are laid out in a large basin and covered with granulated sugar. In this form, apricots are left for 4 or more hours. This is necessary in order for the fruit to give its juice and, when combined with sugar, form a thick syrup.

Heat treatment

How should you cook apricot jam? A simple recipe for this dessert involves cooking it over low heat. A bowl of sugar syrup is placed on the stove and slowly brought to a boil. In this case, be sure to make sure that the apricots are not burnt. To do this, they are constantly stirred with a large spoon.

Bringing the confiture to a boil, it is boiled over low heat for exactly 5 minutes. Next, the dessert is removed from the stove and left to cool for 4 hours. Over time, pectin is added to the apricots and put back on the stove. In this form, the confiture is boiled for another 10 minutes, stirring regularly.

The final stage

After all the actions described, the boiled fruit is removed from the heat and partially cooled. Then they are whipped with a blender, getting a jam of a uniform consistency. After that, it is laid out in jars, closed and sent to the refrigerator. In this form, the confiture is kept for about 4-5 hours. Once it has cooled, the product can be eaten.

Apricot jam: a recipe for the winter

A properly prepared jam has a jelly structure. If you have not been able to achieve this result, then we recommend using more jelly-forming substances. They will contribute to obtaining a thick and tasty dessert that can be consumed just like that, along with tea, as well as used for making baked goods and other delicacies.

What ingredients do we need to make a delicious apricot jam? The recipe, implemented in a multicooker, requires the use of:

• soft ripe apricots - 1 kg;
• small beet sugar - 800 g;
• drinking water - ½ glass;
• agar-agar - 20 g.

We prepare products

For the preparation of apricot jam, it is necessary to purchase only ripe and soft fruits. They are thoroughly washed in hot water, and then dried, halved and bones removed.

As soon as the apricots are processed, they are laid out in a multicooker bowl and 300 g of granulated sugar are poured. After mixing the components with a spoon, they are immediately subjected to heat treatment.

Cooking jam in a slow cooker

Due to the fact that the apricots with sugar have not been kept warm for several hours, a little drinking water should be added to them. This will prevent the fruits from burning, and will also contribute to the early formation of syrup.

Cook the apricot jam in a slow cooker, preferably in the stewing mode. This program will allow the dessert to cook slowly and carefully.

Stir the sweet fruits regularly with a large spoon and gradually bring them to a boil. After that, time is noted and the confiture is boiled for exactly 10 minutes. Over time, the apricots are partially cooled and they are mechanically processed.

Grind fruit through a sieve

Above, we told you how to cook apricot jam using a kitchen device such as a blender. If you do not have such a device in stock, then we recommend using a regular sieve. A small part of the thermally processed apricot mass is spread into it, and then it is intensively crumpled with a crush. In this case, the skin and tough fibers should remain at the top, and all the delicate pulp should be at the bottom.

Repeated heat treatment

As soon as the pulp from the apricots is separated from the skin and coarse fibers, they begin to heat it again. To do this, put a homogeneous fruit mass in a multicooker bowl, where all the sugar residues are subsequently poured, and a gelling agent such as agar-agar is also added.

After mixing all the ingredients with a large spoon, they are slowly brought to a boil in the cooking or stewing mode. After the apricot mass begins to foam, the time is immediately timed. This time the confiture is boiled a little longer (about ¼ hour).

Correct seaming for the winter

In order for the apricot jam to retain all its taste well and to be consumed throughout the long winter, the finished fruit mass must be laid out only in sterilized jars.

Such containers can be sterilized in different ways. Someone uses a microwave oven, someone uses a multicooker, and someone carries out such a procedure on an ordinary kitchen stove.

So, after the jars are prepared, they are filled with hot confiture and immediately rolled up with boiled tin lids. In this form, the containers are covered with a thick blanket and left at room temperature for 2-3 days.

Over time, the apricot jam is removed to the pantry, cellar or underground. If you do not have such places, then the dessert can be stored in the refrigerator or at room temperature. It is allowed to eat it after a few days.

I brewed apricot jam for the first time. I didn't even expect that it would turn out so tasty, because I myself have never even tried homemade apricot jam. Perhaps he does this for everyone? I cooked using the simplest technology, which does not require stirring or adding water. Only apricots and sugar - nothing else. I was a little worried about whether the jam would freeze. Frozen. Not in jam, of course, it is mobile, but thick and viscous, we have already used half of the can of pancakes. Tomorrow I am going to buy fruit on an industrial scale - I will make apricot jam for the winter. I hope my recipe with a photo will inspire you for a large volume of this wonderful blank. Now I don't even want to think about the purchased one.

Ingredients:

• Apricots - 1 kilogram,
• Sugar - 600 grams

How to prepare apricot jam for the winter

So, the simplest apricot jam. First, wash the apricots, leave them in a colander to drain excess water, remove the seeds and pour the fruits into a saucepan.

Top with sugar, shake slightly so that the sugar is better distributed. We leave under the lid for 2-3 hours so that the apricots give juice.

We put the saucepan on the stove, on a very slow heating. We are waiting for it to boil. A lot of white foam will appear on the surface, do not remove it. We fasten the heating to the minimum (for example, if you have a scale of 14 divisions, then up to 5). Cover and cook for 40 minutes. Then remove the lid and let it gurgle for another 10 minutes. The apricots will become soft during this time, so that when pressed with a spoon they will immediately disintegrate, the syrup will turn yellow, and the foam will completely disappear. It looks like what we've got, so far, quite modest. But in about five minutes a magical transformation will take place.

We take a blender. We break the apricots with syrup into a smooth jam. Be careful if you still have it hot, so as not to splash. The result is a viscous, shiny, dried apricot-smelling mass. It is not necessary to bring the jam to homogeneity. If a little bit of apricot pulp remains unbroken, it will even add some special piquancy to the jam.

We pour it into cans. They must be sterilized in any way convenient for you. For example, hold over steam for 10 minutes and then allow to dry completely. The lids must also be sterile. They will need to twist the jars of jam when it has completely cooled down.

I am sure you will get the same pleasure from this wonderful jam. I always knew that simple recipes are the best, but nevertheless, today's experience came as a surprise to me.

Bon Appetit!