Apricot jam in syrup recipe. Apricot jam slices in syrup - recipe
Prepare sliced apricot jam for the winter. This jam is not only tasty and beautiful, it is also healthy. Among the fruits that grow in our country, apricots are the leader in the content of carotene (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.
apricots excellent tool to maintain a figure in excellent shape, for the prevention and treatment of diseases of cardio-vascular system and gastrointestinal tract. Therefore, eat more apricots in the summer, and cook this wonderful apricot jam in slices for the winter.
A jar of jam can become great addition to afternoon tea. We will tell you how to cook apricot jam.
Amber apricot jam recipe
Small apricot - 1 kilogram;
Sugar sand - 1 kilogram;
Water (clean) - 1 cup (200-250 ml).
How to cook delicious seedless apricot jam:
A small (but important) clarification: when choosing an apricot, make sure it is dense (overripe fruits are not suitable for this recipe), also pay attention to the fact that the pulp does not contain hard veins; their presence can completely spoil the taste of your culinary masterpiece.
If all the above conditions are met, you can proceed directly to the action. First of all, we will weigh the available number of fruits. As you can see, I have exactly one kilogram of them.
In the same way, prepare the appropriate amount granulated sugar.
On low heat, stirring occasionally, we will cook a very thick syrup. Do this until the sugar is completely dissolved.
In the meantime, preparing the syrup, let's prepare the apricot. Of course, first we will wash them well. And only then, armed with a knife, cut in half (along the natural redistribution line) and remove the bones.
By this time, our syrup for apricot jam will already reach the desired condition, and we will immediately boldly fill them with halves of the fruit.
As you can see, they should all plunge into this sweet brew and stay there until the syrup has completely cooled.
After this first procedure, carefully drain the syrup, separating it from the apricot.
And we will get such a rich nectar.
We immediately pour it all into the same stainless bowl and, putting it on the fire, let it boil.
After the syrup boils for literally one minute, turn off the fire and carefully transfer the apricots into it.
And let it cool down again. Then we will start the welding process apricot jam. The first time just bring to a boil (and over low heat) and immediately turn off.
Let them cool down and at the same time be saturated with sweetness, which later will help them maintain their whole appearance. We will act in this way three or four more times, each time letting our jam boil for 1-2 minutes, over very low heat, stirring slightly.
As a result, we get the following result - amber and delicious pitted apricot jam.
We lay out immediately hot in steamed jars and roll up the lids. In winter, apricot jam "Amber Apricot Jam" will return you to the gentle summer.
Would need:
Apricots - per 1 kilogram
Sugar - 1 kilogram (at least 700 grams)
How to cook homemade pitted apricot jam with whole slices:
After harvesting the apricots, wash them thoroughly and dry them. Sort from the seeds, dividing the pulp in half. The slices should remain intact. Sprinkle the apricots with sugar and leave until the juice comes out. You can remove the apricots with sugar in a container in the refrigerator.
As the fruits gave juice, you can put jam on the stove to cook. Usually, to get excellent thick jam, it should be boiled in 2-4 stages. The first time we boil the jam for 30-40 minutes and let it cool completely.
When cooking, do not forget to remove the foam from the surface of the jam. The second and subsequent times boil apricot jam for 20 minutes. Usually it is enough to boil it 3 times.
I got such a thick apricot jam for 3 times. Fragrant, fragrant, awesome apricot jam in slices - spread out in prepared sterile jars and put away for storage in a dark closet or cellar.
In winter, you will only have time to open this wonderful apricot jam.
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It is difficult for gardeners and amateur gardeners to live. First, they, armed with a chopper, a shovel and a bucket of fertilizer, are waging a stubborn fight against the weather and pests for the crop. And then you have to "fight" already with the generous gifts of nature, born in the beds and in the garden - to think about how to keep them longer and attach them more reliably. What to do with KAMAZ potatoes and what to do with 15 boxes of tomatoes, I won’t tell you. But I know how to prepare for the future a couple of buckets of apricots, harvested with my own hands or bought on the market - it doesn’t matter. In addition to the bright orange fruits themselves, you will need nothing at all - sugar, jars, lids and a large basin. And, of course, a place in the underground or pantry to store delicious, golden-sunny apricot jam in slices for storage until winter. The recipe provides for several five-minute approaches to cooking, and "rest" apricot halves in syrup can take up to several days. Therefore, you can cook yummy "raids" at any time convenient for you.
Ingredients:
Output: 1 liter of preservation.
How to make apricot jam with slices and prepare it for the winter (recipe with photo):
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It will be possible to keep the shape of the halves only when using hard (slightly unripe) fruits with dense pulp. Soft apricots are guaranteed to boil. Put aside fruits that are crushed and starting to rot, you can’t make jam from them. Wash the rest of the apricots. Dry on a towel or wipe with a tissue. |
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Divide the apricots into wedges. I usually cut in half along the groove and take out the pit. If the fruits are large, you can make quarters from the halves. Do not rush to throw away the bones. Chop them with a kitchen hammer and take out the nucleoli. They will give light jam taste and aroma of almonds. Add the kernels before the last stage of the boil. But such jam can be stored for no more than 1 year, since the seeds contain hydrocyanic acid (in a small amount). And over time, it will accumulate in the product, which can lead to poisoning. |
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Lay a layer of apricot slices cut side up in a deep bowl. Pour some sugar on top (the sand will need to be evenly distributed). Repeat layers until you run out of ingredients. Cover the bowl. Put in a cold place for about a day. It is advisable to shake the container every few hours to speed up the dissolution of sugar. |
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Apricots will secrete juice, which will mix with grains of granulated sugar. A concentrated syrup is formed. If you prefer a thick, rich jam, limit yourself to this liquid. For lovers of liquid treats with slices floating in it, I advise you to additionally use water. You will also have to add some water if the juice from the apricots is not enough. |
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Lay out apricot slices in heat-resistant dishes with a thick bottom (basin, saucepan). Fill with syrup. If necessary, add water to the right amount. Turn on moderately high heat. Cook the jam from the moment of boiling for 5 minutes. Switch off the burner. Let the workpiece cool completely. Usually it takes 3-5 hours. To prevent the surface from becoming covered with a dry film, cover the basin with gauze or a clean waffle towel. Halves of apricots will be saturated with syrup, become translucent, as if glass. |
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Boil and leave to cool the jam 2 more times. Perhaps, to obtain the desired consistency, the duration of the 3rd set of cooking will have to be slightly increased. During boiling, especially in the first two stages of cooking, a white foam forms. To facilitate its removal, rock and shake the pelvis. The foam will settle on the walls, from where it is easier to remove. Stirring the jam is undesirable so as not to deform the slices. Behind a short time cooking "five minutes" will not have time to burn. Note:You can cook such jam in one approach for 30 minutes. But with this method, the syrup can burn, and the fruit pieces can boil slightly. |
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How to determine the readiness of jam? Drop some syrup onto a cold plate. If it does not spread, you can lay out the workpiece in banks. Readiness is also assessed visually. When the foam ceases to appear during boiling, the jam is ready. Prepare jars ahead of time. It is better to use a small container with a capacity of up to 750 ml. Prepare it ahead of time. Sterilize in a convenient way (in the oven, microwave, over hot steam). Dry. Tin lids boil under the machine and also dry. Screw caps warm in hot water. Divide jam among jars. Stopper. It is not necessary to wrap. After cooling, hide the jam in a cool place where whole apricot slices are in a transparent thick syrup wait for winter. Or they won’t wait if you decide to try conservation earlier. |
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Jam is stored without adding nucleoli for up to several years. With the addition - no more than 12 months. |
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What is added to apricots when cooking jam to get an interesting taste
- Mint. Achieving a refreshing mint aroma is very simple. Put a couple of sprigs of mint or lemon balm to the apricots before cooking. From ready jam stems should be removed before plugging.
- Vanilla. Sweetish vanilla note "to face" apricot delicacy. Take 20 g per kilogram of fruit vanilla sugar, 2 tbsp. l. liquid vanilla extract or half a pod natural vanilla. Pour in the extract after the first boil. It is better to put sugar a few minutes before the jam is ready. Cut the pod in half, scrape off the seeds and mix them with regular sugar.
- Walnuts. For the amount of ingredients indicated in the recipe above, 300-400 g of nuts will be needed. Remove shells, membranes. Break up the kernels. Add before the last boil. It is recommended to cook after boiling for at least 15 minutes so that the nuts are well soaked. Therefore, I advise you to pour in water at the initial stage so that the syrup does not boil down to a state of caramel.
- Lemon juice. If not enough sugar is put in jam, especially apricot jam, it will ferment. But if you do not like sweets, you can balance the taste of the workpiece with lemon juice. By the way, it is also a natural preservative and will help the delicacy safely reach the winter. Add it to last step cooking, after filtering from the bones and pieces of pulp. Quantity - about 3-4 tbsp. l. or to taste. Juice can be replaced with citric acid.
- Zest citrus fruits. Rub on fine grater the top of an orange or lemon peel. To make jam incomparable aroma, a teaspoon of zest will be enough for 1000 g of apricot slices.
Delicious preparations!
Good afternoon friends!
There are a lot of cooking recipes, and conditionally they can be divided into several types: whole, pitted; whole, pitted, with nucleoli; cut into slices, pitted; whole, pitted, stuffed inside with nucleoli.
Apricot, with these words, childhood memories come up. Pioneer camp in Central Asia, times Soviet Union. I rested every year for three shifts - all summer. The camp was located on several hectares of land. A lot grew on its territory. fruit trees. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. really wants to write mind-blowing recipe tea rose jam, but that will be next time.
So, all children were allowed to pick fruit without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large ones in their bosoms, with egg, apricots. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split with pebbles. The nucleoli were strung on a string and chic delicious beads were obtained, which were subsequently somehow not noticeably eaten. I still love apricots in any form: fresh, dried, boiled.
Amber jam from halves of apricots for the winter
Ingredients:
- apricots - 1 kg
- sugar - 600 grams
- water - 1 glass
- citric acid - 1/2 tsp
Cooking:
In order to brew real amber thick jam from apricots, stock up on patience and time. Since we are going to cook without stones, we need to take such apricots, in which the stone is easily separated.
We select dense, ripe and strong fruits. Wash thoroughly and carefully, put them on a towel and let them dry.
You can cook with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.
In another container, boil the syrup. Pour a glass of water into a bowl, pour out the sugar and dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots. Let it soak for 12 hours.
Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour the fruits and leave for 12 hours.
Thus, we poured syrup three times, it was time to boil it completely. Put the cooled apricots on slow fire bring to a boil and boil for 3 minutes. During the boil, stir, with extreme caution, so as not to crush the fruit. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
After the jam is boiled, set the basin aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired density. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.
What a beauty! Each slice, like a piece of amber, pleases beautiful view and amazing taste.
Pour the finished jam into prepared sterilized jars and roll up with boiled screw caps. We turn the jars upside down and wrap them in a blanket until they cool completely. Store in a dark cool place.
If you do not have so much time for cooking, then it can be reduced. After three fillings with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.
How to cook apricot jam in a slow cooker
This recipe is for those housewives who like to cook quickly, easily and simply. A sweet treat turns out to be pleasant yellow color thick and very, very tasty. Cooking time 30 minutes.
We will need:
- apricot -1 kg
- sugar - 500 gr.
- water - 1/2 tbsp.
- lemon juice - 1 tbsp. l.
Pitted Apricot Jam with Kernels - Royal Recipe
Cooking a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of the mastery and virtuosity of the hostess. tart taste, pleasant aroma and nucleoli, which, no matter how much you put, always seem to be few, and which are always eaten first.
Ingredients:
- apricots - 2 kg
- sugar - 1.5 kg
- kernels or nuts - 300 gr.
- water - 2 - 3 tbsp.
- citric acid - 1 tsp
Cooking:
Select fruits that are ripe but firm. Rinse well, dry.
Next, remove the bone with a wooden skewer. We put the skewer to the place where the stalk is attached, press the bone and push it out from the other side, we try to injure the integrity and pulp of the fetus less.
To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films can be easily removed.
When I get few nucleoli or if they are bitter, I replace with almonds.
As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.
In another container, boil the syrup. Pour water, pour sugar and citric acid, dissolve, stirring continuously. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
Let it soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give their taste and aroma.
The preservation of the shape of the fruit depends on the method of cooking. It must be carried out in stages so that sugar penetrates into the fruits gradually.
Then we repeat the process twice. During the preparation of jam, do not interfere with it, as the fruits may be damaged. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
Foam that will appear on the surface in in large numbers must be removed with a slotted spoon or spoon.
When the syrup becomes thick and viscous enough, and the fruits are translucent, we can assume that the jam is ready.
Pour boiling into sterilized jars, roll up. Wrap with a blanket and leave to cool completely. Store in a dark cool place.
You can store such jam for no more than a year, because the bones begin to produce poisonous hydrocyanic acid which can lead to poisoning
We have such an apricot dessert that only lasts until the New Year.
Apricot jam "5 minutes"
Despite the simple cooking recipe, it turns out very tasty and healthy, because thanks to minimal heat treatment, apricots retain a maximum of vitamins.
Ingredients:
- apricots - 2 kg
- sugar - 2 kg
Cooking:
Wash and dry fruits. Cut along the groove into two halves and remove the seeds.
In the bowl in which we will cook the jam, fold the halves of the fruit, cover with sugar.
Leave overnight. Apricots gave the juice in which they will cook.
We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.
Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store in a dark and cool cellar, no more than 1 year.
Delicious apricot jam with orange, coffee and walnut flavor
We will need:
with orange flavor:
- apricot 1 kg
- orange 2 pcs.
- sugar 1 kg
with coffee flavor:
- apricot - 1 kg
- sugar - 500g
- ground coffee beans - 5 tbsp. l.
- instant coffee - 2 tsp.
- vanilla sugar - 1 sachet
- lemon - 1 pc.
walnut flavour:
- apricot - 1 kg
- sugar - 600 gr.
- cinnamon - 2 sticks
- nutmeg - 1/3 tsp
- lemon - 1 pc.
- walnut - 200 gr.
Three new recipes for cooking apricots with different flavors. I assure you, the main experts - children, will be satisfied.
If you liked the recipes, click "Class" and "Share". And you can leave your interesting suggestions in the comments.
From bright, tasty, fragrant apricots, no less tasty and fragrant jam is obtained. How to cook apricot jam for the winter? According to my step-by-step recipe with a photo, apricot jam is very easy to cook, and its taste is simply excellent!
Filled with sunshine and bright colors summer, sweet and sour and fragrant apricot jam is very loved in our family. Apricot jam is great for baking pies and casseroles, complementing and decorating desserts. Yes, and just eat with a cold tea roll winter evenings very pleasant.Apricots for jam
We will boil apricot jam, so we do not need to use ideal fruits. What kind of apricots to take for jam? The photo for the recipe for apricot jam shows which fruits I took. 
If the apricots are a little wrinkled or scratched, this is not a problem. Of course, it is not advisable to use completely rotten apricots for jam - nothing good will come of them.
The main thing you should pay attention to is how well the bone separates from the pulp. No, of course, you can cook apricot jam, in which the stone separates badly, but you suffer a lot.
Utensils for cooking jam
Particular attention should be paid to dishes for cooking jam. Apricot jam, like any other jam, is best cooked in enameled or stainless steel pots.
Since aluminum containers oxidize during cooking, it is not advisable to use them.To prepare apricot jam for the winter, it is best to take a wide bowl, an enamel basin or a wide pan with low sides. This form of cooking utensils will allow the jam to warm up well during the cooking process.
How to make apricot jam at home
Now consider, based on a step-by-step recipe with a photo, how to make apricot jam at home.
Apricots in water The proportions of ingredients for apricot jam are as follows:
- Apricots 1kg;
- Sugar 1kg.
peeled apricots First you need to sort out the apricots, removing the leaves, stalks and twigs. Wash them in plenty of water. Remove the bones and put in a container in which you will cook.
Sprinkle apricots with sugar in a ratio of 1:1.
Fruits covered with sugar can be left for a while so that they let the juice flow.
How to cook apricot jam?
Now directly about how to cook apricot jam. Put apricots with sugar on medium heat.
Apricot jam in the process of cooking When cooking apricot jam according to my photo recipe, it must be thoroughly kneaded, avoiding burning, big spoon or ladle. For these purposes, it is better to use a large wooden spoon, this will allow you not to burn yourself and knead the jam well, reaching to the bottom.
Bring the apricot jam to a boil over medium heat, turn the heat down to low.
How long to cook apricot jam?
Cook apricot jam on low heat, stirring and removing the foam for 30-50 minutes.
Many housewives cook jam in several stages in order to prevent fermentation in the future. In my quick apricot jam recipe, as you can see, I don't do that. Therefore, perhaps you yourself decide how much to cook apricot jam.Do I need to remove the foam from the jam?
Many are interested in whether it is necessary to remove the foam from the jam? Yes, the foam that forms on the surface of the jam must be collected with a spoon or slotted spoon.
This must be done, since air particles remain in the foam bubbles, and pathogenic microflora can develop in them over time.
Therefore, you should not leave it in jars with apricot jam for the winter, but nothing prevents you from eating it right away.
Apricot jam foam is delicious and sweet. She is loved by children and adults too. Collecting it will give you great treat for tea.
When the juice of apricot jam has become amber and transparent, and the foam has gathered to the center and has become slightly noticeable, the apricot jam is ready. As you can see, making apricot jam according to my recipe with a photo is not very difficult.
Apricot jam for the winter
Pack the finished apricot jam in sterilized jars and carefully seal with lids. , I already wrote in a separate article. Allow the apricot jam to cool in jars at room temperature.
After cooling, put the jam in the pantry or cellar - in winter it will delight you with a rich aromatic taste. As you can see, making apricot jam at home for the winter is not so difficult and time-consuming.
Recipe for quick raw apricot jam "Vitamin"
Apricot jam is very tasty and healthy. But due to the fact that apricot fruits lend themselves heat treatment, a good portion of vitamins and useful substances, inherent in fresh fruits, is lost.
To keep the benefit of this solar fruit, I also offer you a recipe for quick raw apricot jam "Vitamin". At home, you can cook this apricot jam really quickly and without hassle.
Raw apricot jam "Vitamin" To make raw apricot jam without cooking, we need:
- Apricots - 1 kg;
- Sugar - 1.5 kg
Apricots for raw jam "Vitamin" must be taken good quality, not overripe and without deformations. After all, fruits will not succumb to any heat treatment, therefore, the development of putrefactive microorganisms in the finished product should be maximally excluded. 
After going through the apricots and removing the leaves and stalks, we wash them in plenty of water. After that, it is advisable to let the fruit dry a little in order to minimize the amount excess water in the original product.
We remove the seeds from the apricots and twist them in a meat grinder. 
Apricot is a sour fruit, so it is dangerous to put less sugar - apricot jam can ferment.
Such raw apricot jam for the winter can also be prepared. We spread the finished "Vitamin" from apricots into sterilized jars.
Pour a small amount of sugar into the bottom of the jar, about one tablespoon. Then pour in the jam. And on top we fall asleep another spoonful of granulated sugar, even more.
Sugar is the only preservative in this case, it will create a cork that will not let excess moisture or putrefactive bacteria into the jam.
Keep raw jam from apricots "Vitamin" is best in the refrigerator, where there are no temperature fluctuations and +4 + 6ºС, optimal for the freshness of all products, is stored.
Apricots preserved in this way, unlike boiled ones, practically do not lose their original taste and aroma. And also retain the maximum of useful substances.
Summer gave us such a tasty and fragrant fruit as an apricot. So I want to keep it for the future. It's so good and cozy in the cold winter time, sitting over a cup of tea, remember the warm sunny days. And how to cook apricot jam for the winter, my step by step recipe with photo. Do not be too lazy to cook apricot jam - you will not regret it!
