During the ripening season of golden fruits on apricot trees, I propose to prepare more tasty jam and apricot for the winter, a simple recipe for which, you see on the site. This homemade preparation is attractive in that for its preparation it is not necessary to sort and carefully select only the most beautiful fruits; broken apricots are also suitable, except, of course, rotten fruits. Thick apricot jam is great for a variety of baked goods as a filling; it does not spread and does not change its wonderful taste after additional heat exposure. Home-made sweet aromatic jam made from apricots that grew in their own garden is much tastier and healthier than a store delicacy.

To prepare apricot jam for the winter you will need:

- apricots - 1 kg.;
- sugar - 2 kg.

Recipe with photo step by step:

Cooking method:

1. To prepare jam for the winter, we take only very ripe apricots, unripe fruits will spoil the taste of the finished product. Fruits must be thoroughly washed, pits and spoiled areas removed.
2. Pass the prepared apricots through a meat grinder. Cover with sugar and pour in a glass of boiled cold water.
3. Cook the jam better in a wide stainless steel bowl. Bring the apricot mass to a boil over low heat so that it does not burn. And stir the jam with a wooden spoon all the time.
4. Thus, cook the jam over low heat, with constant stirring, for an hour. Then turn off the heat and remove the bowl to a cool place.
5. The next day, put the boiled apricot gruel on the fire and bring to a boil. Cook over low heat for another hour, the mass should change its color: from bright yellow to amber. Then we take the bowl to a cool place.




6. On the third day, try the jam, if it seems sweet enough to you, then cook your jam until tender. If the fruit was initially sour, then you probably have to add more granulated sugar. Cook the jam until it thickens and darkens. It should be poured hot into clean, dry, oven-sterilized glass jars. Close with dry sterile lids and take out to a cold room for long-term storage in order to treat your family and friends with pies and donuts with apricot jam in winter.

On our pages you can find other ideas for

There are many different ways to prepare fresh fruit for the winter. One of the popular options is jam cooking. 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 apricot jam. 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

Such a blank has a rich aroma and bright taste. The peculiarity of this dessert for the winter is its homogeneous tender consistency. There are no rough 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. It is better to choose tinted apricots. It is desirable that they are soft and tender. You can take overripe fruits. First of all, the apricots must be transferred to a colander and rinsed under cold running water. Most contaminated fruits need to be washed by hand, but care must be taken as the fruits are very delicate and fragile.

1. Then remove the seeds from the apricots.

1. The halves of the fruit are put into the jam-boiling container. Better to take aluminum dishes or stainless steel containers. The workpiece is filled with cold water. The container is put on fire, and the mass is cooked.

1. Bring the mixture to a boil. After that, the fire turns off, and the dishes with the future apricot jam are covered with a lid. In this form, the mass must be left until it cools 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 skip the product through a meat grinder, but then you will definitely not be able to achieve a uniform consistency.

1. Pour sugar into the resulting mashed apricot and stir 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 must cool naturally. The cooled composition is brought to a boil again, after which the heating is reduced. The mass must be boiled down to the required density level. About 5 minutes before the end of cooking, add citric acid to the jam. If you boil the apricot jam for about 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, you should thoroughly wash the apricots under a powerful stream of running water.

1. You need to get the seeds from the fruits.

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

1. The dishes are put on low heat. A piece of ripe fruits must be boiled under a closed lid until the apricots soften and give juice. Then the fruit is removed from the gas. They should be cooled at room temperature, after which the skins should be removed from the fruit.

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

1. Then the future apricot jam is again put on the stove and cooked over medium heat. The mass must be evaporated for about half an hour. In this case, the composition should be constantly stirred. Further, granulated sugar, vanillin and citric acid are added to the gruel. The fire is diminishing. It is necessary to cook the mass until all the crystals dissolve. The jam should be thick enough.

1. In the meantime, the cans need to be sterilized and the lids must be boiled. Hot apricot jam with vanilla is poured into prepared containers. The container should be sealed with lids and turned over. Jars with blanks 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

Preparing a thick, but quite light and tender apricot jam for the winter will be quite easy 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. Fruit should be washed and dried thoroughly on a towel or napkin. The 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 release the maximum amount of juice. This is especially true when the jam is cooked from ripe, but not overripe fruits. You can also add a little water to the apricot halves for the same purpose.

1. Put apricots and granulated sugar in layers into a cooking container.

1. The fruit should be allowed to juice for a few hours. For this, the preparation of the future apricot jam is left in the refrigerator or at room temperature. It's okay if the product stays on overnight.

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. The composition should be mixed systematically. Foam is necessarily removed from its surface. You need to cook the jam for 30-35 minutes.

1. In about half an hour, most of the needed apricots are boiled by themselves. The whole mixture must be processed so that it acquires a puree consistency. To do this, you can take a hand blender or a potato crush.

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 up. 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 acidity of apples.

Ingredients

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

Cooking process

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

1. The apples should be tackled first. The fruits should be washed and peeled. The seed capsule is removed from them without fail. The resulting pure fruits must be processed in a food processor or punch in a blender.

1. Apple shavings are transferred to a saucepan or bowl for jam cooking. Here you should also shift the apricot puree, which was obtained by grinding slices of these pitted fruits.

1. Put the fruit mass on the fire and cook for 20-23 minutes.

1. The softened composition is pureed with a hand blender.

1. Granulated sugar is poured into the products.

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

1. That's all! A 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 implement. But it will allow you to get a very tender, homogeneous dessert that can be served with toasts 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 captivating aroma of these wonderful fruits cannot be conveyed through the video!

Today I am sharing with you a classic recipe for making apricot jam for the winter. This jam can be added to baked goods, or you can simply put it on a slice of bread and eat with tea.

Lovers of sweet homemade pastries will agree with me that there is never too much jam. Therefore, the hostesses all summer try to prepare as much of this delicacy as possible in order to please their relatives with delicious pies, pies and pretzels in winter. Every summer I make only two types of jam - apple and apricot. I really like their delicate creamy consistency. Cooking jam from both apples and apricots is very simple and easy, and the result is much tastier than store-bought jam.

Servings: 5-6

A very simple recipe for apricot jam for the winter home cooking step by step with a photo. Easy to cook at home in 3 hours. Contains only 265 calories.

• Prep time: 8 minutes
• Time for preparing: 3 h
• Calorie count: 265 kcal
• Servings: 5 servings
• Occasion: Afternoon snack

• Complexity: A very simple recipe
• National cuisine: home kitchen
• Type of dish: Blanks, Jam

Ingredients for nine servings

• Apricots - 2 Kilograms
• Sugar - 1 Kilogram

Step by step cooking

1. Prepare all the ingredients you need. Rinse the apricots, remove the seeds. For jam, I advise you to take ripe, I would even say, overripe, fruits, then the consistency of the jam will turn out to be very tender.
2. Fill the apricots with sugar, cover with a towel. Leave it on for 1-2 hours. During this time, the fruit should release juice.
3. Place the pot with apricots on fire and cook after boiling for 20 minutes. Be sure to stir frequently so that the apricots do not burn and the jam does not darken. Then use a hand blender to grind the contents of the saucepan into a smooth, creamy mass.
4. Divide the jam into clean, sterilized jars and seal tightly with lids. You can store the finished delicacy both in the cellar or pantry, and in the refrigerator.

Many housewives cook not only jam for the future, but also jam, which is a well-boiled sweet mass of fruits or berries. It differs from jam by a lower water content in the finished product and a more uniform and "smooth" texture.

Apricot jam is a tasty and healthy sweet dish. It can be a great addition to any tea party and can be used as a filling in a variety of homemade baked goods.

The calorie content of 100 g of apricot delicacy is 236 kcal.

Apricot jam for the winter "Pyatiminutka" - a step-by-step photo recipe

Delicious and aromatic, thin and jelly-like, with an appetizing amber color - this is such an amazing jam obtained according to this recipe.

Time for preparing: 23 hours 0 minutes

Quantity: 2 servings

Ingredients

• Ripe apricots:1 kg
• Sugar: 1 kg
• Lemon acid:2 g

Cooking instructions

Very thick apricot jam

To prepare a thick apricot jam, you will need:

• apricots, whole about 4 kg, halves 3 kg;
• sugar 1.5 kg;
• cinnamon 5 g optional.

From the specified number of products, 3 jars with a volume of 0.5 liters are obtained.

What to do:

1. For cooking, you need to take ripe fruits, very soft are also suitable, but without signs of rot. Wash apricots, dry and remove seeds. Weigh it. If there are less than 3 kg of them, then add more, if more, then select part of the fruit or increase the portion of sugar.
2. Transfer the halves to a bowl, where the jam will cook.
3. Cover with sugar and leave for 4-5 hours. During this time, mix the contents of the bowl 2-3 times so that the sugar is evenly distributed and the syrup appears faster.
4. Place cookware on the stove and heat to a boil over medium heat. During this time, stir the mass 2-3, lifting the contents from the bottom. Remove the foam that appears.
5. Switch the heat to moderate and cook for about 30-40 minutes.
6. The longer the mass is cooked, the thicker it becomes. You should not leave the jam unattended, you need to stir it all the time, not allowing it to burn. Add cinnamon 5 minutes before cooking if desired.
7. Put the hot mass in sterilized and dry jars, roll them up with lids.

Variation with gelatin

The classic apricot jam recipe requires some skill and a fairly long boil. For those who are not ready for such a process, the option with the addition of gelatin is suitable. Would need:

• gelatin, instant, 80 g;
• apricots about 3 kg whole or 2 kg halves;
• sugar 2.0 kg.

How to cook:

1. Wash apricots, divide into halves, remove seeds.
2. After that, turn the fruit into a cooking bowl in a meat grinder.
3. Add sugar and gelatin, mix.
4. Leave the mixture on the table for about 8-10 hours. During this time, mix several times to evenly distribute the gelatin and sugar.
5. Put the dishes over medium heat, bring to a boil and cook with stirring for 5-6 minutes.
6. Put the hot jam in jars and seal with lids.

With the addition of apples

Given that apples contain a lot of pectin substances, jam with them turns out to be similar in appearance and taste to marmalade. For him you need:

• apples 1 kg;
• whole apricots 2 kg;
• sugar 1 kg.

Preparation:

1. Pour apples with hot water and wash well after 15 minutes. After that, peel from the skin. Cut each apple in half. Cut out the seed pod and cut the halves into very small cubes.
2. Wash apricots, choose seeds from them, cut into slices.
3. Place fruits in one cooking bowl.
4. Pour sugar on top and leave the container on the table for 5-6 hours.
5. Stir the fruit mixture before heating for the first time.
6. Put on the stove. Turn the switch to medium heat and bring the contents to a boil.
7. Then boil the jam over low heat for 25-30 minutes.
8. Arrange hot in jars and roll them up with lids.

With citrus fruits: lemons and oranges

For jam from apricots with citrus you need:

• apricots 4 kg;
• lemon;
• orange;
• sugar 2 kg.

What to do:

1. Sort ripe apricots, wash and free from seeds. Transfer the halves to a suitable ovenware for cooking.
2. Wash the orange and lemon. Peel (if you do not do this, then the finished delicacy will have a piquant bitterness) and mince.
3. Place the ground citruses with the apricots and add the sugar. Mix.
4. Let stand for an hour, stir again.
5. Heat the mixture over medium heat. Switch the stove to slow heat and cook for about 35-40 minutes.
6. Transfer the hot jam to jars and close them with lids.

Multicooker recipe

The jam in a slow cooker will turn out delicious and will not burn even with inexperienced housewives. For him you need:

• apricots 2 kg;
• water 100 ml;
• sugar 800-900 g.

How to cook:

1. Wash the fruit. Take out the bones. Cut the halves into narrow slices.
2. Transfer the apricots to the multicooker bowl.
3. Pour in water and set the "baking" mode for 15 minutes. During this time, the fruit will become soft.
4. If you have a hand blender, beat the apricots right in the multicooker. If not, pour the contents into a blender and beat until smooth.
5. Add sugar and beat the mixture again for 1-2 minutes.
6. After that, pour the jam into a slow cooker and set the "stewing" mode for 45 minutes.
7. Put the finished jam in jars and close the lids.

Harvesting for the winter using a meat grinder

For a more homogeneous jam, fruits can be scrolled in a meat grinder. For the following recipe you need:

• pitted apricots 2 kg;
• sugar 1 kg;
• lemon 1/2.

Cooking process:

1. Scroll the pitted apricot halves in a meat grinder.
2. Squeeze lemon juice into apricot puree and add sugar.
3. Keep the mass on the table for 1-2 hours. Mix.
4. Heat the mixture until it boils and then boil over moderate heat for 45-50 minutes until the desired thickness, remembering to stir regularly.
5. Transfer the finished jam to jars. Close them with metal lids. If long-term storage is not planned (all winter), then nylon can be used.

To make the apricot jam successful, it is advisable to adhere to the following recommendations:

• You should not take fruits from non-varietal trees, they very often taste bitter and this bitterness will spoil the taste of the final product;
• You need to choose sweet varietal fruits, they must be ripe.
• The use of very soft fruits close to overripe is allowed.
• If the apricots are very sweet, you can add fresh lemon juice to them. This will increase the shelf life.
• If the jam is prepared for future use, then it must be decomposed hot into sterilized jars, screwed with metal lids, turned over and wrapped in a blanket until it cools completely.
• To make the finished treat thicker, you can add red or white currants to the apricots, this berry contains gelling agents and makes the final product thicker. If the currants ripen before the apricots, then they can be frozen in advance in the required amount.
• The finished apricot jam is yellow or light brown in color. A small amount of ripe dark cherries can be added to the apricots for a pleasant pink hue.