Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. To me, an apricot reminds me of a little sun that I want to leave for a long time in the house. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of such amber jam will surely bring you closer to warm summer days. And preparing apricot jam is as easy as shelling pears, and the pleasure is unspeakable. I really like pitted apricot jam, so we will devote this article to him today. But if you want to make apricot jam with seeds, I recommend looking at the recipes of my wonderful colleague Vladimir.

To make the jam tasty and store for a long time, I will remind you of the simple rules:

• for jam, select undamaged fruits of medium ripeness, not very soft, then the apricots will not boil (unless, of course, you are making apricot jam);
• if you are making jam from pitted whole fruits, then it is convenient to remove the pit with a wooden chopstick or a pencil - from the side opposite to the stalk, pierce the apricot with a stick and push the pit into the hole;
• it is very convenient to cook apricot jam in slices, simply cutting the apricot in half and removing the pit;
• sterilize jam jars thoroughly if you don't want all the work to go down the drain;
• simmer the jam;
• apricots will remain intact if the jam is cooked in several stages;
• the jam is not sugared if you put a little citric acid or lemon juice at the very end.

Pitted apricot jam - recipes for the winter:

Jam - five minutes of pitted apricots

Jam - five minutes is the most useful, since almost all useful substances are preserved due to a short heat treatment.

So, let's cook together, and it's very simple to prepare. Just do not forget that the jam takes five minutes, and even more so with a small amount of sugar, we must put it in sterilized jars and store it in a cool place. I give the proportions per 1 kg of apricots (pitted).

Ingredients:

• apricots - 1 kg
• sugar - 1/2 kg

1. We wash the apricots and let them dry a little. We cut each fruit in half or even into 4 parts and put it in a saucepan or basin.

2. Put sugar on top and leave for 4-5 hours. Sugar-covered apricots will give juice.

3. Put the dishes on a small fire and heat them up. The sugar should slowly dissolve, and we gently stir the apricots with a wooden spoon from the bottom up. Bring to a boil and cook for 5-7 minutes.

4. Place in sterilized jars, tighten with sterilized lids. Turn the cans over and wrap the top with something warm.

Thick seedless apricot jam - a recipe for the winter

I personally like thick jam more, it even seems that the aroma of such jam is more intense. Basically, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe, the proportion of sugar is approximately 1: 1. We do not cut apricots in half, they will be whole, only without pits.

To keep the apricots in shape, choose firm, resilient fruits

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 180 ml

1. We wash the apricots, dry them a little. Remove the bone with a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry on the bone and push it through the stalk.

2. Cook sugar syrup. To do this, pour water into a saucepan, add sugar to the water and, stirring constantly, heat until the sugar is completely dissolved. Pour apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to remove the foam.

3. Leave the jam to cool for 12 hours.

4. Bring the jam to a boil again and cool it again for 12 hours. So we repeat 1-2 more times.

The longer the jam is cooked, the thicker it becomes.

5. Put the jam in sterilized jars. Look, it turned out the sun in the bank.

Apricot jam with slices - recipe with photo

A very similar jam with syrup and cooking in several steps, only cut the apricots in half. This recipe is with minimal cooking, so the nutrients should be preserved.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 250 ml
• citric acid - a pinch or 1 tbsp. l. lemon juice

Try to pick up hard, unripe apricots for this jam, so that they do not fall apart during cooking.

1. Divide each apricot in half with a knife or hands, remove the stone.

2. Prepare the syrup. To do this, pour sugar into a saucepan and fill it with cold water. We put the pan on the fire and bring to a boil. Do not forget to constantly stir the sugar, otherwise it will burn to the bottom of the pan. Pour apricots with boiling syrup, cover with a lid or cling film and leave for a day.

3. After a day, pour the syrup into a separate saucepan, during which time it becomes a beautiful amber color. We put on fire and bring the syrup to a boil and simmer for 2-3 minutes. Pour apricots with hot syrup again and leave for a day.

4. We repeat this procedure again (3rd day), fill it with hot syrup again and leave it again for a day.

5. On the 4th day, do not drain the syrup, but boil all the jam for minutes 5. At the end of cooking, add a pinch of citric acid or lemon juice.

6. We put such jam hot in clean sterilized jars and close with sterilized lids.

Apricot Walnut Jam Recipe

Now it has become popular to cook jam with walnuts - it is healthy, tasty and beautiful. In previous recipes, we cooked, but there we had to stuff each berry with walnuts. It is easier with apricots - we just add walnuts during the cooking process.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• walnuts - 150 gr.
• water - 1.5 cups

1. We will cook apricots in slices, so we divide each apricot into two halves. It is more convenient for me to do this with a knife, although I saw how cleverly some housewives separate each fruit with their hands. Remove the bone.

2. Pour sugar into a bowl or a saucepan, fill with water, bring to a boil, boil the syrup a little until the sugar is completely dissolved.

3. Put apricots and walnuts into the syrup and cook for 5 minutes. We leave the jam overnight so that all the ingredients are well saturated with syrup.

The jam will be more delicious if the walnuts are pre-fried.

4. Put the jam on a small fire again, after boiling, cook for 15-20 minutes.

5. Put the finished jam in sterilized jars.

Apricot jam with kernels - a recipe with a photo for the winter

There is an opinion that there is dangerous hydrocyanic acid in the nucleoli of apricot kernels. But I agree with those who argue that the amount of it in the nucleoli is negligible and does not harm health in any way. As a child, I loved to split apricot pits and eat kernels. And the jam with nucleoli turns out to be very tasty and original.

Apricot, gooseberry and banana jam

When we add sour gooseberries to sweet apricots and bananas, we get a wonderful vitamin jam. I hope you enjoy this option, give it a try.

Ingredients:

• apricots - 1 kg
• gooseberries - 5 kg
• bananas - 2 pcs.
• sugar - 2.5 kg

1. First, prepare the gooseberries. To do this, we rinse it and clean it from the stalks and tails. Grind the gooseberries with a blender until smooth. You can, if you want, leave part of the gooseberry in its entirety, it will be even more beautiful.
2. We also wash the apricots and cut them in half. And cut the halves of the apricots into cubes. We do not need the bones, we remove them.
3. Peel the bananas and knead the banana pulp with a fork, or with a mixer.
4. Put all the ingredients in a cooking pot, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
5. Cool the jam to room temperature and put in the refrigerator overnight. And in the morning you need to boil again for 15-20 minutes.
6. We put hot jam in sterilized jars. This jam is kept in a cool place.

Pitted apricot jam for the winter with cognac - the royal recipe

The original and simply royal recipe for apricot jam will surely warm you up in winter, and at the same time will cheer you up.

Ingredients:

• apricots - 1 kg
• brandy - 100 ml
• sugar - 750 gr.
• lemon - 1/2 pc.
• cinnamon - 1/3 tsp
• water - 200 ml

1. First we prepare a syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. Divide the apricots into 2 parts, remove the pit and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After that, cool the jam to room temperature and put in the refrigerator overnight.
4. The next day, bring the jam to a boil again, pour in the brandy, add ground cinnamon and cook over low heat for 20-30 minutes. The jam should thicken during this time.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. We put it in prepared banks. I don't dare to put the jam in jars without sterilization - it's a pity to work, and I recommend you not to be lazy and sterilize the jars and lids.
7. After adding the jam, the jars should be turned over.

Delicious apricot jam with coconut

Well, one more original recipe with coconut flakes. I admit right away that I didn't cook it myself, but I'm going to. It's a very original recipe. Coconut and vanilla give this jam a unique flavor, and curry probably brings Ayurvedic notes.

Ingredients:

• apricots - 1.5 kg
• sugar for jam with pectin - 500 gr.
• lemon - 1/2 pc. or citric acid - 1/2 tsp.
• vanilla sugar, or better a vanilla pod - 1/2 tsp.
• water - 200 ml
• coconut flakes - 4 tbsp. l.
• curry powder - 1 tsp

1. Cut the apricots into pieces and put them in a saucepan.
2. Add vanillin. If you have vanilla, cut the pod in half and remove the pulp.
3. Pour sugar into apricots, add citric acid or lemon juice.
4. Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
5. Pour the coconut and curry powder into a saucepan and bring to a boil again.
6. That's all. It remains to put in jars.

Apricot orange jam recipe

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and citrus fruits go well with the neutral apricot flavor.

I really hope that using these recipes you will make delicious apricot jam, which will delight you and warm you in winter, replenish your body with vitamins, carotene and simply cheer you up.

- What to do? - asked the impatient Petersburg youth.
- How to do what: if it's summer - peel the berries and make jam; if it's winter - drink tea with this jam! ( V. Rozanov)

In the south of Russia, up to the foothills of the Caucasian ridge, apricot is very common - it grows everywhere, even along the roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to have time to cook jam from apricots - a favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium , zinc and even iodine. This fruit is especially appreciated for the content of carotene, which in the body turns into vitamin A... Cook apricot jam with me - it's simple and delicious, and gentle heat treatment preserves all the benefits of the sunny fruit.

In the "correct" jam, the pieces of fruit remain intact, easily separate from each other, while they are soaked through and through with a thick and transparent syrup, which should not be too much. To make your jam exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
There are many varieties of apricots in the modern world. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But the most delicious jam turns out, surprisingly, out of the wild, which is both healthier than many artificially-marketable species, and has a rich complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and light bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but a bright orange one with red barrels. Often, the game is not large and inconspicuous in appearance compared to garden varieties. True, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut with a knife, but in general they are safe. Such apricots can be eaten, dried and, of course, made into jam.

The highlight of apricot jam is the seeds to be chopped, freed from the strong shell, peeled from the brown skin and added to the jam at the last boil.

Apricot pits, like any nuts, contain complete vegetable protein and many trace elements, it contains vitamin B17 which helps in the treatment of tumors. In childhood , chopping the bone and eating the juicy crunchy center was one of my favorite things to do. And we also feasted on apricot resin - these are droplets or drips of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood replacement fluids. But, As in everything else, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 seeds a day.
In appearance, the insides of apricot pits are very reminiscent of almonds. In the photo, an apricot seed and a larger almond.

The most divine fruit is apricot! Be sure to eat it fresh. Dried apricot - apricot or dried apricots - is no less useful. But back to our jam!

You will need:

• apricots 1 kg
• sugar 1 kg

You will also need enameled dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of fruit. In this case, the jam will warm up faster and more evenly, the berries will not boil and the syrup will turn out to be transparent..

Step-by-step photo recipe for cooking:

Place the apricots in a bowl.

Cover with sugar... No need to stir. Leave the apricots as they are for 6-10 hours... I usually leave it overnight.

Under the influence of sugar the apricots will let the juice- this is an important point, since we will not add water to the jam.

Place the bowl of apricots on medium fire... Stir occasionally, not very often, taking care not to damage the fruit wedges or to prevent the sugar from burning at the bottom. Bring the jam to a boil... No need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil syrup should form that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Do not be alarmed if, while stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is still only at the very beginning.

After cooling completely, bring the jam until boiling a second time... Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and again leave to cool completely... I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.

So we cook jam in three steps: morning-evening-morning. Or evening-morning-evening, as it is convenient for anyone.
Before boiling the jam for the third time, prepare apricot pits- they need to be chopped with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour boiling water for 2-3 minutes.

Drain and peel off. After boiling water, it can be easily removed by hand.

Prepare jars and lids. Banks need good wash and sterilize- it is convenient to do this using a special stand that is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), Shake off the drops of boiling water over the sink and place it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes... To prevent the jar from bursting, put a regular spoon in it.

Lids put in a bowl, cover with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil of the jam, add apricot pits.

Bring the jam to a steady boil the third time(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

Here it is - real homemade jam!

The apricot slices remained intact, they are evenly saturated with syrup, which, as expected, is thick and transparent.

Well, and of course an apricot kernel - mmm…. Enjoy your tea!

Homemade jam is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to cook jam from fruits and berries harvested in your garden, try cooking zucchini jam, because they are sold in all supermarkets almost all year round - I'm sure you will like it! Recipe

And from apricots I also bake simple, but very tasty.

Apricot jam. A short recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

Wash the apricots, cut into halves and remove the seeds. Cut each half of the apricot into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots like this for 6-10 hours (usually overnight). Under the influence of sugar, the apricots will juice up.
Place a bowl of apricots over medium heat and bring to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. Turn off heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently to avoid crushing the fruit pieces. Leave to cool completely.
Before the third boil, add apricot pits to the jam, which must first be chopped, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Remember to stir.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

In contact with

On cold winter days, you often want to feel a little of the summer sun. Apricot jam can give a piece of heat. Amber color and unique taste will impress even the most demanding gourmets. Apricot jam can be prepared according to a large number of recipes: with seeds and kernels, slices or whole fruits. In this article, you will learn the different methods of making homemade preserves.

How to make apricot jam

There are many ways to preserve apricot jam, but the steps are the same for everyone. First you need to fill the fruit with a sweetener, wait for the juice to release, then boil and pour into sterilized jars. You can add orange, peach, apple, nuts (walnuts, almonds) to the fruits, cook with gelatin, lemon juice. About 10 servings come out of a kilogram of apricots. Any kind of fruit can be used for harvesting, but they should not be overripe. You can use slices or whole apricots.

Apricot jam recipes

Seedless

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 1180 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Pitted apricot jam is the best way to preserve for the winter. This method belongs to the classic procurement option. In royal jam, you will feel the wonderful taste of summer, this is a great dessert for breakfast. Choose a Polissya or a jubilee variety; from dense fruits, the harvesting is tastier. Instructions will tell you how to make jam. It is necessary to adhere to the proportions, and store the finished product in a cool place.

Ingredients

• dense apricots - 1 kg;
• sugar - 500 g;
• water - 250 ml.

Cooking method

1. We wash the apricots under running water and dry.
2. We remove the skin and take out the bones.
3. Place the pieces of fruit in a fireproof container.
4. It is necessary to boil the syrup of a liquid consistency, for this we pour sugar into a saucepan, adding 200 ml of water.
5. We put the container on medium heat.
6. Cook, stirring with a wooden spoon, until the sugar dissolves (if it starts to burn, add the remaining water).
7. After that, pour the apricots with syrup, wait for it to cool.
8. We pour the liquid into a saucepan, boil, pour in the fruits.
9. We repeat the process at least 3 more times.
10. Pour hot into the jars, immediately close the lids.

Slices

• Cooking time: 1 day 2 hours.
• Servings Per Container: 12 Persons.
• Calorie content: 4400 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Complexity of preparation: medium.

Apricot wedge jam is a wonderful dessert that will delight every member of your family. Choose slightly unripe fruits, they will better keep their shape during cooking. For this recipe, you can take any kind of fruit, try to use a quality sweetener. Homemade apricot jam in wedges takes time, but you will be happy with the result. Share a photo of the workpiece if you use this method.

Ingredients

• apricots - 1 kg;
• sugar - 1 kg;
• citric acid - 0.5 teaspoon.

Cooking method

1. Sort out, wash and dry the fruit.
2. Remove the bones.
3. Put the fruits in a saucepan, add 300 g of sugar.
4. Put the second layer, add 300 g of sweetener.
5. Put the third layer of fruit, pour in the remaining sugar.
6. Leave them in a cool place overnight.
7. Put the saucepan over medium heat, cook until it boils, the apricots should become transparent.
8. Add citric acid, while boiling, constantly skim off the foam.
9. Boil the contents for 10-15 minutes.
10. Transfer the hot mixture to sterilized jars, close the lids.

With bones

• Cooking time: 3 days.
• Servings Per Container: 10 Persons.
• Calorie content: 4500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Complexity of preparation: heavy.

Apricot jam with seeds is a healthy and tasty product. The seeds are rich in vitamin B17 and are used in medicine for the prevention of cancer and many diseases of the respiratory tract. Choose firm, fully ripe fruit for this recipe. Fruit should be small. Follow the instructions for making jam, observe the proportions.

Ingredients

• apricots - 2.5 kg;
• water - 250 ml;
• sugar - 2 kg.

Cooking method

1. Wash and dry the fruit.
2. Squeeze out the seeds with a pencil, try not to damage the shape of the fruit.
3. Take out the nucleoli, remove the film.
4. Insert the seeds into the fruit.
5. Pour sugar into a saucepan, mix it with water.
6. Boil the syrup until smooth, you should get about 0.25 liters.
7. Pierce unripe berries with a wooden toothpick, dip them in boiling syrup.
8. Cook for 5 minutes without stirring.
9. Remove foam carefully.
10. Leave the workpiece for 7-12 hours.
11. Repeat the cooking and infusion process several times, the consistency should be thick.
12. Pour the workpiece into sterile jars, close the lids.

With walnut

• Cooking time: 24 hours.
• Servings Per Container: 10 Persons.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: medium.

These instructions tell you how to cook apricot jam with walnuts. Fruits and nuts will give your whole slices a special taste and make it even healthier. Jam will decorate any dessert, you can add it to porridge, just eat it with a spoon. For this dish, fruits of any kind are suitable, the nuts must be peeled and cut into small wedges. Delicious fruits will delight you in winter, not only in the photo, but also in jars in the kitchen.

Ingredients

• apricots - 1 kg;
• water - 300 ml;
• sugar - 1 kg;
• walnuts - 150 g.

Cooking method

1. Wash the fruit, remove the seeds, divide them into halves.
2. Put sugar in a container and fill it with water.
3. Simmer the syrup over low heat, gently stir the contents of the pan.
4. Place nuts and fruits in the boiling mixture.
5. Cook for 5 minutes.
6. Remove the pan from heat, leave overnight.
7. Boil the workpiece over low heat for 15-20 minutes until it is completely thickened.
8. Pour the jam hot, you must immediately roll up the jars.
9. Turn the containers over, wrap them up until they cool completely.

From unripe apricots

• Cooking time: 5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 3500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

It happens that a branch breaks, or for other reasons, unripe fruit remains. To prevent the product from spoiling, you can make a dessert for the winter. The apricot jam recipe will help even novice housewives to make preparations, you do not need time to peel the fruit. The green fruits will give the dessert an amazing taste that will please even the most demanding gourmets.

Ingredients

• unripe apricots - 1 kg;
• water - 600 ml;
• sugar - 1 kg;
• lemon juice - 1 tablespoon.

Cooking method

1. Pierce the fruits along and across.
2. Rinse them thoroughly in cold water, put in a colander.
3. Dip the fruit 3 times in boiling water.
4. Strain them, dry them.
5. Add sugar to water.
6. Cook until the sugar grains are completely dissolved.
7. Dip the fruit into the prepared sweet syrup, add lemon juice.
8. Cook until tender, periodically skimming off the foam.
9. Pour the hot mixture into the jars.

Jam Pyatiminutka

• Cooking time: 13 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 3000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

An excellent option for making jam when there is not a lot of time is the five-minute recipe. For this dessert, you can take any varieties, choose soft and ripe fruits. This is a basic recipe, if you wish, you can add almonds or walnuts to the preparation. Delicious dessert will delight you with the taste of summer on cold winter days. If you make a blank according to this recipe, share a photo of the resulting jam.

Ingredients

• apricots - 2 kg;
• sugar - 600 g

Cooking method

1. Wash the fruit, remove the pits from the apricot halves.
2. Put in a container, cover with sugar.
3. Leave the food for 10-12 hours to release the juice.
4. Put on fire.
5. Cook the contents of the pot for 5 minutes, stirring constantly.
6. Pour into jars and roll up immediately.

Apricot-orange

• Cooking time: 18 hours.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 4000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Complexity of preparation: medium.

Apricot jam with citrus fruits is a great reception for a variety of the festive table. From the mixtures of fruits, an amazing taste is obtained, the orange will give a pleasant smell and color to your workpiece. For this method of conservation, choose unripe strong fruits, use citrus fruits without pits. The blank can be used as a filling in pies, just eat with a spoon or smear on sandwiches. How to make citrus jam is described in the article below.

The simplest and most delicious recipes for a delicate and aromatic apricot delicacy

Pitted apricot jam

Sunny apricot jam can be made in many ways. But it is always more pleasant to feel all the harmony of taste, without interruption to extract the seeds from the delicacy. To prepare 1 liter of tender coreless jam, you need to take:

• Apricots - 0.9 kg;
• Water;
• Granulated sugar - 0.9 kg.

For seedless apricot jam, well washed fruit is cut lengthwise and pitted. If desired, the fruit can be left as it is, or you can cut it into pieces. Sprinkle the apricots in a deep saucepan with granulated sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and soak in sweetness.

Please note: if you do not have that much time, then you can pour about 190 ml of water into a saucepan and immediately send it to the fire. In any case, the fruit infused or filled with water is boiled for 1 minute, while removing the formed foam. After that, the fruit must again be set aside for 11 hours. Now on low heat, after boiling the jam, boil it for another 12 minutes. The hot ready-made delicacy is divided into clean and sterilized cans and sealed.

Apricot jam in five-minute wedges

For those who cannot boast of a lot of free time, but still want to try homemade jam in winter, the "five-minute" recipe is perfect. In addition, the preparation is very simple, it requires:

• Apricots - 1.5 kg;
• 1.5 kg of sugar;
• 500 ml of water.

How to cook jam with apricot slices "five minutes": dry washed fruits with a towel. Cut the pitted apricots into slices and pour them into an enamel pan in layers. At the same time, you need to lay out the fruits with the middle upwards, sprinkling each layer with granulated sugar. While the apricots release juice, they can be set aside (for at least 4 hours, you can put it in the refrigerator overnight) and start preparing the jars.

Pour the infused apricots with clean boiled water (you can do without it, if the jam should be thicker) and send it to the stove. Boil over medium heat for 5 minutes, then set aside for 3 hours. We repeat these activities 3 times. If you want to leave whole slices, then you should not stir the jam during the cooking process. You just need to shake the container or wiggle it from side to side. When it boils, remove the foam.

After the third cooking, sprinkle the jam on dry clean jars, cork it and let it cool, and then put it in a cool place.

Pitted apricot jam five minutes

You can also make seedless jam using a five-minute recipe.

For him you need to take the following ingredients:

• Sugar - 1 kg;
• Apricots - 2 kg.

The jam cooked according to this recipe turns out to be liquid, but it is perfect for impregnating cakes and biscuits, you can make fruit drink or a cocktail from it. We remove the seeds from the prepared fruits and place them in a saucepan or bowl with an enamel surface.

After filling the apricots with sugar, we leave them aside to form juice for 12 hours. Depending on the degree of maturity, the time can be reduced. After that, the fruits are put on fire and, while stirring, bring to a boil. Boil the treat for 5 minutes, then cool it down and boil it again for 5 minutes 3 times.

When the finished treat has cooled down, you can pour it into sterile jars. Having capped, the treat should cool down, after which it can be removed to the cellar.

Apricot jam with kernels

Pitted but kernels, apricots are also useful. The original jam will be made from the following amount of ingredients:

• Fruit - 1 kg;
• 1 kg - sugar;
• 100 g of water.

Remove the seeds from the washed and dried apricots by making an incision. We take out the kernels from them and return them back to the fruits. Thus, you get a jam from stuffed apricots. Now we cook syrup from sugar and water. After boiling, stir and wait for all the sugar crystals to dissolve.

Pour the stuffed fruits into a boiling sweet liquid and cook for 5 minutes. After that, you need to let the mass brew for about 3 hours. Then we boil again for 5 minutes and let cool again for about 2 hours. For the third time after cooking, immediately sprinkle on sterile clean jars and roll up.

How to cook apricot jam in slices

In order to properly prepare jam from apricot slices, you need to take equal parts of sugar and fruit.

How to cook apricot jam in slices correctly: the fruits are washed well and the seeds are removed. Then, having cut into slices of the desired size, the apricots are put in layers in an enamel container, alternately sprinkled with sugar. The last layer is also covered with sugar on top.

After that, you need to let the fruit juice. To do this, you need to leave them overnight. Be sure not to stir the fruit. Also, the secret of whole slices, not only to shake up and not stir the jam, including during cooking. Also for this you need to use ripe, but not overripe fruits.

On the stove, bring the apricots to a boil and cook them for about half an hour, then put them in sterile jars and seal them. You can make jam from slices according to a five-minute recipe, boiling in several passes for 5 minutes. You can also add citric acid at the end of cooking.

Apricot jam with gelatin

For lovers of jelly, marmalade and thick delicacies, the best recipe for apricot jam would be the option with the addition of gelatin.

For this you need to take:

• Apricots - 1 kg;
• Gelatin - 30 g;
• 2 tbsp. Sahara.

The washed fruits are cleaned by removing the seeds and divided into halves. Sprinkle with sugar, put the apricots in a cooking container, adding crystals of instant gelatin there. We leave in this form for a day. The next day, there will be enough juice and the fruit can be put on a slow fire. Bringing to a boil, remove the foam.

After boiling the jam, pour it into sterile jars and seal. Before use, it is advisable to put the jam in the refrigerator for a while so that it hardens a little. Then the apricot jelly jam is ready. Enjoy your tea!

Overripe apricot jam

Overripe fruits do not always come out to cook what you want.

For example, compote is unlikely to work out of them. However, you can think of an excellent jam from overripe apricots. Rather, it will be more like jam, but very tasty. For him you need to prepare the following products:

• Overripe apricots - 1 kg;
• Sugar - 1.2 kg.

To make the jam even more tender, it is recommended to remove the skin from the fruit. In addition, then the color of the delicacy comes out more saturated and bright. So, we wash and dry the apricots. When the fruit is dry on a tea towel, you can peel it off. Do not be upset if, when cleaning, the pulp begins to turn into porridge - you will have to cook less.

Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that there is no need to wait for the juice to release. Boil over low heat for 15 minutes, stirring constantly. When the jam has completely cooled down, you need to boil it in two more passes of 10 minutes each. Between cooking, we also set the mass aside to cool.

Each time the jam will be thicker and thicker. You need to finish cooking on the stove when the density seems sufficient. And after that, you can immediately lay out on sterile jars. Enjoy your tea!

Is it possible to freeze apricots for the winter: a recipe

Housewives freeze a lot of berries and herbs for the winter, but for some reason not everyone remembers about larger products.

So apricots are also bypassed. Many people simply do not know whether it is possible to freeze apricots for the winter, and they not only can, but also need to be prepared in this way. There are many useful substances in sunny fruits that are difficult to preserve with traditional harvesting methods.

Useful properties of apricots that are preserved when frozen:

• The fruits acquire this bright color of the sun due to the saturation of carotene, the amount of which in them is not inferior to the amount that is contained in the egg yolk.
• The presence of vitamins of group B (B1 and B2), C and PP.
• Apricots contain many useful trace elements: manganese, cobalt, copper, iron and potassium.

This fruit is useful for people suffering from cardiovascular diseases, and it also helps with burns on the face in the form of a mask. And when frozen, absolutely all vitamins and elements can be preserved. There are several ways to freeze:

• Entirely;
• In syrup;
• Halves;
• Powdered with sugar.

The main thing with any method is to adhere to the rules of the correct preparation.

Firstly, if you freeze it, it is better to have several smaller portions at once, since defrosted food can no longer be re-frozen.

Secondly, the apricot freezing process should be gradual, unhurried, so as not to end up with an unappetizing porridge.

How to properly freeze apricots

Depending on the method of freezing, the rules of preparation will also change. So, in order to find out how to properly freeze apricots, you first need to decide how you want to prepare them. Consider the features of freezing apricots in different ways.

Common procedures for all freezing methods:

• For freezing, you need ripe fruits without damage.
• The fruits are thoroughly washed in warm running water and laid out on a towel to dry.
• At the next stage, you can divide the whole fruits into two slices, ridding them also of the seeds.

Further, to preserve the fruits in whole or in halves, you need to prepare a small tray that fits in the freezer. We place the dried fruits on it in one layer and put them in the freezer. From such fruits, you can subsequently cook anything you want: compote, sauce, smoothies, jam and more. Instead of a tray, you can simply use a clean plastic bag. Naturally, it is desirable that there are no other foods in the chamber during the freezing period.

For freezing in syrup, put clean dry fruits in a saucepan and sprinkle with sugar in layers. So they stand until granulated sugar dissolves in the juice that is released from the berries, turning into syrup. Then freeze in closed food grade plastic containers.

Well, the last way is grinding the fruits with sugar. Washed apricots are milled in any way possible. Now add sugar to taste and lemon juice to it. When the sugar dissolves in the juicy mass, you can lay it out in plastic containers and, after closing them, put them in the freezer.

Apricot wedge jam: quick and easy

Everyone is accustomed to the fact that making jam from apricots and other fruits requires not only skill, but also a lot of patience.

But not everyone knows how to make apricot jam in slices quickly and without hassle. To do this, you will need a microwave oven (in extreme cases, an oven) and products in the following proportions:

• Fruit - 1 kg;
• Sugar - 500 g-1 kg;
• The juice of half a lemon or 3 tbsp. l. water.

We clean the washed and sorted fruits from seeds and pour them into a special container for a microwave oven. Please note that it is advisable not to take dishes made of plastic and very small ones, since a lot of foam from the jam will form during boiling. Pour lemon juice or water into the apricots and put the uncovered container for 5 minutes in the microwave on at full power.

During this time, the fruit will juice and soften. We add sugar to them and mix the products gently. Then we send the container back to the oven for 5 minutes. After taking it out after the time has elapsed, mix it again and put it in the microwave for another 5 minutes. It turns out that it will take only 15 minutes to make the jam!

The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Bon Appetit!

Apricot jam: recipe by Julia Vysotskaya

The famous actress and now popular TV presenter Vysotskaya Yulia turned her favorite hobby - cooking - into work and now shares her secrets with all of us. Not only tasty, but also a healthy delicacy - apricot jam according to Julia Vysotskaya's recipe: simple but elegant. To prepare delicacies according to this recipe, you need to prepare:

• Lemon - 0.5 pcs.;
• Granulated sugar - 900 g;
• Apricots - 1 kg.

Wash the fruits and remove the seeds from them, cutting the fruits into halves. Fill the apricots with water and place them on the stove. When the water boils, add sugar and the juice of half a lemon to the fruit. Products are cooked for 1.5 hours. We regularly check the collected foam during this time and remove it. If you really want to get not so much jam as jam, then periodically the fruits are rubbed with a spoon on the walls of the container.

The result is a homogeneous jam-jam, which we immediately pour into the jars and let the delicacy thicken. That's all, the jam from Vysotskaya is ready!

Apricot jam in a Redmond slow cooker

Those who have tried this miracle of technology know how much easier it is to cook with a slow cooker.

With it, it is much easier and faster to prepare sweets for the winter. To make great apricot jam in a Redmond multicooker, you need to prepare foods in proportions of 1 to 2:

• Fruit - 600 g;
• Sugar - 300g.

The amount of granulated sugar can be changed to your liking, you can take 1: 3. First of all, we wash the apricots and remove the seeds from them. The finished halves can also be cut into pieces. We place the fruits in the multicooker bowl, pouring sugar on top. Lemon juice can be added to the dish if desired.

We set the multicooker for 1 hour of operation in the "baking" mode. Further away from the hostess, you will only need to stir the mass periodically so that it does not stick to the bottom. But that's all, when the time is up, all that remains is to put the jam in the jars and roll it up. Now the main thing is to endure until winter, so as not to open the delicacy ahead of time.

The only drawback of cooking jam in a multicooker is the small volumes of one batch of workpieces. But it's worth it. Enjoy your tea!

Apricot Pitted Jam: The Royal Recipe

An original variety for those who love apricot preserves with seeds - a royal recipe for making a treat.

It will require more effort and time spent, but all the work will not be wasted. For this variation of a simple recipe you will need:

• Apricots - 4 kg;
• Sugar - 3 kg;
• Citric acid - a pinch.

We wash and dry the fruits thoroughly. The seeds from the fruits are obtained in a not entirely traditional way. You need to insert a thin wooden stick into the groove from the tail and squeeze the kernel out of the fruit. This should be done very carefully in a circular motion. Thanks to this unpretentious method, all apricots will retain their integrity.

We take out the kernels from the seeds, carefully breaking them with a hammer, and "stuff" our apricots with them. Now we are preparing the sweet syrup. Pour the boiled liquid into the fruits laid in a saucepan and put it on fire. Bringing to a boil, remove the foam from the jam and turn off the stove. Now you need to be patient, the delicacy should be infused for about 10 hours, no less.

After the time has elapsed, we repeat the cooking procedure twice, between these stages the jam cools down for more than 12 hours. For the third time, the jam can be poured into sterile jars and rolled up for the winter. Enjoy your tea!

Transparent apricot jam "Amber Lake"

In order to please family and friends with crystal clear amber delicacy, all you need is to make a transparent apricot jam. To do this, you need to take products in the following ratio:

• Pitted apricots - 1 kg;
• 0.8 - 1 kg of granulated sugar.

For this recipe, any fruit is suitable, both already slightly overripe and unripe. For dishes, we take a saucepan with a thick bottom or a brass basin. The apricot halves are sprinkled with sugar and left for 3-4 hours to extract the juice. In the meantime, you can prepare containers for the workpiece.

Then we move the pan with fruit to the stove, you can add a little water to speed up the cooking process. While the sugar is melting, gently stir the mass with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for a boil and remove from heat. While neither the container nor the mass has cooled yet, you can turn the fruit over, completely pouring hot syrup over them. Now we leave the treat for a day.

The next day, heat the jam again by placing the pan on low heat, bringing it to a boil. Now we reduce it to a very small flame and warm it up for another 10 minutes, without fail stirring the mass. Then again we leave the apricots for another 12 hours - a day. The jam will already become quite viscous and thick, but one more procedure will be required.

For the third time, we repeat the entire second stage of cooking, after which we get an amazing thick jam with whole fruits and an amazing aroma. After another 12 hours, at least, we warm up the jam for the last time, continuing to stir the fruit very gently. Already hot enough jam is poured into jars and sealed.

Apricot jam with pits

To pamper yourself with apricot jam with pitted slices, you need to take whole fruits, but ripe enough.

Instead of apricot kernels, you can take almonds, then the taste of the delicacy will turn out to be especially bright. So, for cooking you need:

• Apricots - 1 kg;
• 1 kg of granulated sugar;
• Citric acid - 1/2 tsp

From a given amount of products, you should get about 1 liter of ready-made jam. We wash the fruits well in running water, dry them on a kitchen towel and divide them into slices, simultaneously removing the bones. We take out the kernels from the seeds and also rinse and dry. Now we spread apricot slices in layers in a saucepan, sprinkling them with granulated sugar. If, nevertheless, the fruit is not quite ripe, then you can add a little water to the pan. So we leave the food for a day.

The next day, we send the pan to the stove and bring the mass to a boil. During this time, you need to stir constantly, helping the sugar to dissolve better. When the jam boils, we reduce the heat and boil for about 40 minutes, stirring constantly and removing the foam formed on the surface.

5 minutes before the end of cooking, you need to add citric acid if you decide to add it, although this is not necessary. At the same time, we add our nucleoli, mix everything thoroughly. The jam is ready! We pour the delicacy into clean steamed (sterile) jars, seal it and leave it to cool in the usual way - wrapping it in a blanket and turning it upside down.

Royal Apricot Jam

Royal apricot jam cannot be called a simple homemade preparation.

This is an amazingly tasty and delicious delicacy that you are not ashamed to regale your guests with. To prepare it, you need to take the following products:

• Fruit (apricots) - 1 kg;
• Water - 1 tbsp.;
• 1/2 kg of sugar.

Apricots need to be sorted out, selecting only dense ripe fruits without damage. Then we wash and peel the best fruits. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or cooking bowl. It is recommended to choose cookware made of brass or copper. Walnuts can be used instead of apricot kernels.

Pour water (about 200-250 ml) into a saucepan to the fruit and add sugar. Boil fruit and sugar over moderate heat. Stir the mass regularly with a wooden spatula, but with special care. Cook until all the sugar is dissolved in the liquid, but not burnt. If you suddenly overlooked a little, then you can add a little hot water.

Having boiled the apricot syrup in this way, let it cool. After that, pour the syrup into a separate bowl and put it back on the stove. Pour the fruit with boiling syrup. Then, when it cools down, drain again and bring to a boil. The procedure is repeated at least 3 times. Look at the saturation of the jam.

When the jam has acquired the desired thickness and taste, it can be laid out in sterile jars and sealed. The rolls are immediately wrapped in a towel that has been previously soaked in water. We remove the already cooled workpiece into the cellar.

Apricot jam with baking soda

The recipe involves the preparation of apricot jam in slices with soda so that the fruits do not boil and retain their shape.

The recipe will require some attention and hard work. Required products:

• Fruit - 1 kg;
• Granulated sugar - 1 kg;
• Water;
• Soda - 1 tsp

Remove seeds from washed fruits and divide fruits into slices. To prevent the fruits from falling apart during the thermal treatment, you need to fill the slices with soda solution for 5 minutes. Dissolve soda in 1.5 liters of water.

Separately prepare the syrup, which we pour over the apricot wedges. Let them cool, then drain the syrup back and boil again. Pour the re-boiled syrup again into the pan with apricots and cool again. This procedure must be repeated 4 times. For the last time, let the jam cool completely, and distribute it among sterile jars.

Apricot jam in slices in a slow cooker

Simply and quickly, you can make apricot jam in slices in a slow cooker. This recipe will need the following amount of ingredients:

• Fruit (apricots) - 0.6 kg;
• 300 g sugar;
• Lemon juice - 1/2 pc.

Dry the washed fruits with a kitchen towel and remove the seeds from them. Next, cut the apricots into slices and put them in the multicooker bowl. Pour sugar on top of our fruits, add lemon juice, mix well, but gently. We select the "extinguishing" mode and put the equipment on for an hour of work.

Pay attention, if the mode is "stewing", then you can cook with the lid closed, if "baking", then do not close the lid. Stir the jam periodically for the first 15 minutes and constantly for the last 15 minutes, so as not to burn.

When the time has passed, the jam is ready and can be poured into clean steamed jars. Having rolled up the blanks, turn them over, wrap them up and leave them to cool. The recipe can be slightly modified to your liking, for example, add nuts or apricot kernels. Enjoy your tea!

Unripe apricot jam

If a lot of unripe fruits come from the harvest or purchased apricot, do not be upset.

You can make an amazing jam from unripe apricots with an original shade and aroma. For him we take:

• Green apricots - 1 kg;
• Sugar - 1 kg;
• Half a lemon (juice);
• Water - 3 tbsp.

The fruit, washed three times in cold water through a colander, should be pricked with a needle, or better with a toothpick, across and along the fruit right through a soft bone. Then put the fruit in boiling water for a couple of seconds and strain it. Now you need to leave them on a towel to dry. While they are drying, you can prepare the syrup.

Dip the dried fruit into the ready-made hot sugar syrup, squeeze the juice out of the lemon and send it there. We boil the mass until tender, periodically removing the foam with a slotted spoon. You can add vanilla if desired. We pack the finished jam in jars.

Delicious apricot jam in a bread maker

If the house has a bread maker, then this miracle of technology can be used not only for its original purpose. You can speed up the traditional preparation of a treat by making excellent apricot jam in a bread maker, which will also save you a lot of time. Required products:

• Apricots - 0.8 kg;
• Sugar - 0.4 kg;
• 3 tbsp. l. water.

We wash the apricots, divide in half, simultaneously removing the seeds. Pour water into the bowl of the bread machine and lay out the prepared fruits. In vehicle modes, select "Jam" and press the start button. Periodically, you need to check the consistency of the jam, if necessary, you can set a different cooking time.

If you want to get a thick jam or jam, then before cooking, you need to divide the apricots into 6-8 parts and mix well with the rest of the ingredients during cooking. When the work of the bread maker is over, the jam can be sealed in sterile jars and chilled into the cellar until better times.

When to buy apricots for jam?

If the hostess first encountered the preparation of sweet dishes for the winter, then for sure, and jams will be included in this list.

But when to buy apricots for jam in order to catch ripe, and not already overripe fruits, or, on the contrary, not to rush, acquiring more green fruits? Let's try to answer this question.

Despite the fact that apricots can be found on sale already at the end of spring, the season of these sunny fruits begins from mid-July and lasts until the end of the month. The ideal option would be harvesting, and therefore buying fruit in the second half of July. If you plan to harvest jams or just jam without whole fruits, then you can extend the harvesting period to a maximum of the beginning of August. Then the amber fruits disappear from the shelves.

It is worth mentioning not only when, but also how to choose the fruit so as not to get screwed up. Firstly, the fruits should not have brown spots and dots, which indicates that the fruit is of inferior quality. They are not harmful, but they will spoil the quality of the final product. Secondly, you should not choose soft fruits, because this also speaks of their venerable age. It is recommended to give preference to firm apricots.

One more remark is not worth purchasing pricked or cracked fruits, since in the place where the juice is secreted, a good environment is formed for the development of microorganisms. As for the varieties, it is better to purchase fruits with red sides for blanks - they will be both sweet and aromatic.

Today we will prepare truly luxurious apricot jam from quite affordable products. Apricots, sugar and quite a bit of citric acid make a delicious treat as a result. Apricot jam in slices is so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - clear amber syrup and delicious fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this fragrant preparation, it is imperative to take incompletely ripe and dense fruits, since otherwise the slices will simply boil up and turn into mashed potatoes. You can use these apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it can take different times to convert the sugar into syrup. It is important not to rush and then your expectation will pay off with interest. The density of the apricot syrup itself can be easily adjusted due to a longer boiling with a sample on a soft ball. In any case, I am sure that you will definitely make the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking a dish step by step with a photo:

Wash and dry the apricots, then cut each one along the stone in half. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, without seeds.

Put the apricot halves in a bowl and cover with sugar in layers. Shake the bowl gently so the sugar evenly covers the wedges. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the slices will not crumble, and the sugar will disperse faster. If you have the desire and time, you can fill the apricots with sugar in the evening and leave them until the morning - I always do that. By the way, it is important to choose bulky dishes, since in the process you will need to scare the contents a little. That is why I then transferred the apricots with sugar to a larger bowl.

When you see that most of the sugar has dissolved and turned into syrup, you can move on to the next stage of making apricot jam for the winter. We put the dishes on a quiet fire and let the sugar and apricot juice completely turn into syrup. You can cover the bowl (saucepan) with a lid for this time. It is advisable not to stir the slices with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam without fail - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or even 12 hours.

Now you need to carefully remove the apricot slices from the syrup. It's not very long, don't worry. We do this in order to boil down the syrup a little. We put the dishes over medium heat and, stirring, cook for about 5-10 minutes, removing the foam. At the end, pour in half a teaspoon of citric acid, which will help the syrup stay clear and not cloudy. A soft-soft ball serves as a check for the readiness of the syrup: if you drop quite a bit of syrup on a chilled saucer, the droplet does not spread, but keeps its shape.

After that, put apricot slices in boiling syrup and boil everything together for another 5 minutes after boiling again. Apricot jam in slices is ready - we close it for the winter.

We pour the fragrant delicacy into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes the dishes for the blanks in her own way, and I prefer to do it in the microwave oven - wash the cans in a soda solution, rinse and pour 2 fingers into each cold water. We steam the cans in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 cans of 0.5 liters at once, 7-9 minutes will be enough. Boil the lids on the stove for about five minutes.