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Apricot trees were developed in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is probably why in Latin the apricot is called Prúnus armeniáca. There are about 20 varieties of this fruit in the world, the sweetest of which come from Central Asia and are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called poles.

But no matter what particular type of apricot is discussed, it is worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, forfor, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.

Unfortunately, all year round The Russian climate does not allow eating fresh apricots, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe fruits and slightly unripe ones. You can cook it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different, in addition to traditional jam, it can be jams or marmalades.

Apricot jam - preparing dishes

Enamelware is required for cooking. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking. Used to store jam glass jars which should be sterilized first. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. open jar it is better not to store for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - fruit preparation

For jam, you can use any variety of apricots, including semi-wild perches. Overripe fruits should not be used. Apricots are boiled either as a whole or in the form of halves, after separating the bones. Some housewives only slightly incise the fruit so that after removing the stone, the fruit is almost whole. This mainly depends on the size of the fruit and individual preferences. Sometimes kernels extracted from the seeds are put in the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, up to poisoning.

Apricot jam (option 1)

For the preparation of such a jam, it is better to use slightly unripe fruits. They should be thoroughly washed, dried on a towel, freed from stones and put in an enameled container. Next, a syrup is prepared from sugar and water in a ratio of 4: 1 (that is, 800 g of sugar is required for 200 ml of water). Sugar is poured with water in a separate saucepan, and with continuous stirring, the resulting mixture is brought to a boil. Next, prepared apricots are poured with syrup at the rate of 1 liter per 1 kg of fruit. After that, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruit in the finished jam will remain whole and appetizing in appearance. After all this, the jam is put on a slow fire and boiled for 35-40 minutes. Then it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next, they need to be covered with sugar in the ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After that, the container is placed on a slow fire, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, it is removed from the heat and cooled to room temperature. After that, bring to a boil again, repeating this procedure 2-3 times. This also contributes to a better preservation of the fruit in the finished jam.

Apricot jam with oranges

For those who love a pleasant sourness in dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruit is laid out in an enamel bowl and covered with sugar. After 2-3 hours, put the dishes on a slow fire and bring to a boil. Cool down and repeat the process. Then spread in jars, close tightly and put in a cool place.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the bones and pass through a meat grinder. You can also grind in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. Cook jam over high heat with constant vigorous stirring for 12-15 minutes. They are laid out in jars hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.

Tip 1. For jam with seeds, only large-sized fruits with nucleoli that have a pleasant sweet taste are suitable. If the nucleolus is bitter or sour, it is not recommended to use it.

Tip 2. In order for the apricot to remain whole, the stone can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).

This recipe was given to me by a friend. Before, I had no idea that walnuts can also be preserved for the winter along with apricots. This jam goes well with tea and a butter sandwich.

Walnuts in apricot jam are so delicious that I first choose all the nuts from the jar, and then proceed to eat the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."

Here is a list of the minimum number of ingredients:

- 1 kg apricot (pitted)
- 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar

I made jam for 8 kg of apricot. I give a photo of the ingredients "in miniature".

Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium

I remove the pits from the apricot. This time I was lucky - the bone was easily separated.

I sprinkle fruit with sugar.

I mix. I leave for a few hours so that the apricots release juice. This time I left it overnight.

Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. Bring it back to a boil and simmer for a bit.

And for the third time I repeat this procedure. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact and did not boil.

I'm peeling required amount nuts.

Thus, I destroy all my last year's stocks of nuts, preparing the pantry for a new harvest.

I break very large pieces of kernels in half.

I bring the jam to a boil for the fourth time and pour in the kernels of the nuts.
I mix. This is the last brew.

Jam boils for 20 minutes along with nuts.

I pour hot into pre-sterilized jars and cork. The jam must still be infused so that the walnuts are well saturated with apricot syrup.

So you have to look forward to winter or look for another excuse to enjoy such an amazing dessert.

Apricot jam with kiwi

This is the most unusual recipe for making apricot jam, which has an original and very pleasant taste.

Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,

Cooking:
Kiwi and apricots need to be peeled and pitted. Cut the apricots and kiwi into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve some gelatin in water and pour into jam, and bring to a boil once more. When the apricot jam is completely ready, it must be removed from the stove, add brandy, mix everything and arrange in pre-prepared jars.

The easiest to prepare apricot jam recipe which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg of granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.

Fragrant apricots are thoroughly washed and punctured in several places with a wooden toothpick (or a wooden hairpin). Then the prepared fruits are sent for one minute in boiling water, after which they are quickly cooled. apricots small size it is allowed to cook as a whole, large fruits - you will need to divide in half along the groove in advance, eliminating the stone.

Apricots are poured with pre-prepared sugar syrup and boiled in several stages: fruits with stones - in 3-4 doses at intervals, without stones - in 2 doses.
During cooking, it is recommended to add citric acid to the jam, so that later the delicacy does not get sugared and does not lose its taste.

Another popular recipe for apricot jam will require:

1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoon of citric acid.

Fragrant ripe apricots will need to be sorted out, washed thoroughly in running water, dry on a napkin, remove the bones from them and divide into parts along the groove. Then, on the bottom of the cooking utensils with wide and low sides, put the halves of the fruit upside down with cups, cover with sugar so that all the halves are filled with sugar. Next - lay another layer of apricots - and again cover with sugar. Do this until all the fruits are in cookware. After finishing all the work, the dishes with apricots sprinkled with sugar must be left for a day.

Next, the container with apricots is sent to the fire and, gently stirring, dissolve the sugar remaining on the surface. The jam is brought to a boil over low heat, constantly removing the foam that has come out. About half an hour before removing the jam from the heat, add citric acid to it and mix well.

Unusual apricot jam with ginger, almonds and carrots

For this beautiful, unusual and very delicious jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 cm grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.

Put the grated carrots in a saucepan and pour 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 more minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Drop the almonds into the hot jam. Let it cool a little and put it in sterilized jars.

Apricot jam (quick)

Apricot jam

Quick apricot jam is my favorite. Apricots do not have time to boil too soft and soak in sugar in 15 minutes of cooking.

They become tender, pliable and harden in thick apricot syrup with pieces of freshness and summer! And this is not an image, apricots in jam are really perceived as fresh, with characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and it seems that my health immediately increased!

There is little sugar in the recipe, the cooking period is short, so you need to store this apricot jam in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature, you can cook ordinary apricot jam with the proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Boil it, as usual, until the syrup thickens (30-40 minutes).

proportions of apricot jam

• Apricots - 1 kg;
• Sugar - 300 g (can be 500).

apricots

How to cook apricot jam (quickly)

• Rinse the apricots, cut them in half and discard the pits. Pour in sugar, let stand so that the apricots release juice. If there is no time, you can warm the basin with jam over low heat, stirring constantly, the juice will flow quickly.
• When it boils, cook for 15 minutes. Stir, skim.
• Pack the jam into jars. Store in a cool dark place.

You can also add zest and juice of 1 lemon (per 1 kg of fruit) to this jam. It will be very tasty. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly shading and revealing the taste of many fruits. Lemon is tastier than orange as an additive to jam.

Peeled apricots I cooked immediately, without waiting for the juice to separate. Apricot foams are very tasty!

The birthplace of the apricot is the Ararat valley of Armenia. This fruit has absorbed the warmth and light of the southern region, resembling a small sun. Apricot jam turns out to be a rich yellow-orange color with a delicate characteristic aroma.

Transparent amber slices will be a delicious filling and decoration in homemade cakes, a good addition to creamy ice cream.

The average calorie content of an apricot dessert is 236 kcal per 100 g.

Apricot jam for the winter with slices without water - a step by step photo recipe

Among the many recipes for winter preservation of apricots, apricot slice jam takes pride of place. Yes, indeed, this amber, fragrant delicacy turns out to be very tasty.

How to cook apricot jam so that the slices in it remain intact and do not spread in hot syrup? There is a main nuance. To keep the shape of the fruit, you need to take a little unripe apricots, as they have a fairly dense pulp.

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

• Apricots: 1 kg
• Sugar: 1 kg
• Water (optional): 200 ml
• Lemon acid:pinch (optional)

Cooking instructions

How to cook jam in syrup

Recipe:

• pitted fruits 1 kg,
• water 2 cups,
• sugar 1.4 kg.

What to do:

1. Apricots sorted, washed cold water, cut lengthwise into halves and seeds are selected, large fruits are cut into 4 slices.
2. Syrup is boiled: water is allowed to boil, sugar is poured in several steps, it is constantly stirred so that the sand does not burn and completely dissolves.
3. Apricots are poured with boiling syrup, left for 12 hours. The syrup is drained, boiled for 5 minutes, apricots are poured again and kept for 12 hours.
4. Jam is boiled in several steps for 5-10 minutes with cooling to room temperature. Periodically mix with a wooden spatula or spoon, remove the foam.
5. Readiness is determined by signs:

• the foam does not stand out, becomes thick, is in the center of the fruit mass;
• berries from the surface settle to the bottom of the dish;
• a drop of syrup does not spread on a plate, retains the shape of a half ball.

Hot jam is packed in pre-sterilized jars, closed with screw caps or rolled up with a mechanical machine. Banks are placed upside down, left to cool completely, stored in a cool place or at home.

Recipe for ꞌꞌ

Recipe:

• chopped apricots 1 kg,
• sugar 1.4 kg.

How to cook:

1. Sliced ​​apricots are laid out with the pulp up in a bowl for cooking, poured with sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
2. The fruit mass with the released juice is put on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly remove the foam.
3. Hold until completely cooled and start cooking again. The procedure is repeated 3 times.
4. After the third approach, hot jam is poured into jars flush with the edges, corked with metal lids.
5. Check the tightness and cool, store in a cool place.

• In order for the fruits to keep their shape, they are boiled in several steps, for short periods with breaks for impregnation with syrup.
• Fruits for jam are chosen ripe, picking up sweetness, but not overripe.
• To prevent the jam from sugaring during storage, you can add citric acid at the end of cooking (3 g per 1 kg of the main raw material), you can use lemon juice instead.
• Pasteurization of the finished product will help to extend the shelf life and reduce the sugar content in the jam. Jars with jam are pasteurized in a water bath for 30 minutes at 70-80°C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
• Apricot jam has a mild taste. Lemon zest will add flavor and light piquancy. The zest is gently rubbed on a grater with small cells, without affecting the white part of the lemon peel to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.

Classic pitted apricot jam

This recipe is quite simple - it does not differ in any original additives and complex cooking technology.

Required Ingredients:

• 2 kg of apricots;
• 2 kg of sugar.

Cooking:

We wash and sort apricots, removing spoiled and wrinkled fruits, otherwise the taste of jam will be hopelessly spoiled. We divide the apricots into halves and take out the seeds from them. We put part of the chopped fruits into a cooking container with the core top, sprinkle liberally with sugar, then lay out a layer of the remaining apricots. Leave the fruit to infuse at room temperature for several hours.

When the apricots have released enough juice, put the pan on a slow fire and cook until boiling, stirring occasionally. When the apricot mass boils, set the timer for 5 minutes and after the specified time, remove the pan from the heat. We leave the jam for a day.

The next day, again put a container with apricots on the fire, bring the mass to a boil and cook for exactly 5 minutes. The resulting mixture is again left for a day. On the third day, as in the previous ones, cook the delicacy to a boil plus 5 minutes. We lay out hot apricot jam in jars and close the lids.

Apricot jam with pits

This fragrant and tender delicacy can be stored for several years. It can be consumed as an independent dessert and used in homemade cakes.

Required Ingredients:

• 1 kg of apricots;
• 0.6 kg of granulated sugar;
• 1-2 glasses of water.

Cooking:

Wash the apricots under running water and let them dry a little. At this time, we proceed to the preparation of sweet syrup - for this we dilute sugar in water and bring it to a boil. We dip the apricots together with the seeds in boiling syrup and cook the fruits for 15 minutes, stirring occasionally and removing the foam. Remove the pan from the heat and let the jam brew for 12 hours. Then we put the container with apricots back on the fire and cook the mass until it thickens. Pour the finished apricot jam into sterilized jars, let it cool slightly, then close the lids and put upside down.

Apricot jam with oranges and currants

If you add oranges and red currants to apricots, then we get an unusual and vitamin-rich delicacy, which will be an excellent tool for preventing flu and colds.

Required Ingredients:

• 1.2 kg of apricots;
• 2 oranges;
• 2 kg of sugar;
• 200 g of red currant;
• 1 pack of gelatin.

Cooking:

Wash apricots, cut in half and remove pits. Wash oranges and grate the zest on a small grater. One citrus is peeled and divided into slices. My currants, dry and carefully clean the berries from the stalks.

We put all the fruits in a saucepan, cover with sugar and squeeze the juice from the remaining orange. The resulting mixture is left for 1 hour. After the specified time, add the grated zest and put the pan on the stove. Add 1 package of gelatin and mix gently so as not to disturb the integrity of the fruit. Bring the mixture to a boil and cook for another 10 minutes, removing the foam.

At 10 minutes, add red currants to the pan and boil everything together for 5 minutes. Remove the jam from the heat and leave it to infuse for 10 hours at room temperature. After 10 hours, bring the jam back to a boil and cook for 10-15 minutes. Pour the finished apricot delicacy into clean jars and roll up.

Apricot jam with peaches

Jam prepared according to this recipe is incredibly tender and fragrant. To its taste, this delicacy resembles a fruit dessert with caramel.

Required Ingredients:

• 2 kg of apricots;
• 2 kg of peaches;
• 1 kg of sugar.

Cooking:

Wash the fruit thoroughly, dry with a paper towel and remove the seeds from them. We cut apricots and peaches into small neat slices, after which we send them to the pan, cover with sugar and put them in the refrigerator for 10-12 hours.

Place the saucepan with infused fruit on a small fire, bring the mixture to a boil and cook for another 10 minutes, stirring constantly. Remove the fruit mass from the heat and let it cool. This procedure is repeated 5 more times. Thanks to this cooking technology, the jam will acquire a viscous consistency with a characteristic caramel taste. Pour the finished orange delicacy into sterilized jars and close the lids.

apricot jam

The preparation of apricot jam does not take much time, and the result will meet your best expectations. The finished dessert has an incredibly delicate taste and unsurpassed aroma.

Required Ingredients:

• 2 kg of apricots;
• 1.5 kg of sugar;
• 2 tbsp. spoons of lemon juice.

Cooking:

For this recipe, you need to use only ripe and soft fruits. It is best to choose overripe fruits, as they can be used to achieve the desired consistency. Selected apricots should be washed, cut into halves and pitted. Put the sliced ​​\u200b\u200bfruits into a deep container, add freshly squeezed lemon juice and cover with sugar. In this form, we leave the apricots for 4 hours so that they release the juice.

When the fruits release enough liquid, put the pan on a slow fire and bring to a boil, then remove the apricots from the heat and remove the foam formed on the surface. We grind hot fruits with a blender until a homogeneous puree state and place the mass on a slow fire. Cook the jam for about an hour, stirring constantly and removing the foam. When the mass becomes thick and viscous, remove it from the heat, pour into jars and roll up the lids.

Apricot jam with citrus

The combination of apricots with citrus fruits will make the jam not only tasty, but also very healthy. Such a delicacy will become an indispensable source of vitamin C and will take care of your immunity in the season of colds.

Required Ingredients:

• 3 kg of apricots;
• 1 orange;
• 1 lemon;
• 2.5 kg of sugar.

Cooking:

For this recipe, it is better to use firm and not overripe fruits. My apricots, recline in a colander to allow excess liquid to drain. We clean the washed and dried fruits from the stones (we do not throw out the bones, but put them in a separate bowl).

Place the apricots in a saucepan and proceed to the processing of citrus fruits. Pour boiling water over lemon and orange, cut into medium-sized pieces and pass through a meat grinder along with the peel. The resulting citrus mass is added to the pan to the apricots and covered with sugar. In this form, we leave the fruit for several hours so that they let the juice flow. At this time we crush apricot kernels so that the kernels remain intact.

Put the fruit in a saucepan over medium heat and bring the mixture to a boil. When the jam boils, reduce the heat to a minimum and simmer the mass for another 15-20 minutes, periodically removing the foam. Remove the pan from the stove and leave the apricot jam for 10 hours.

After the specified time, put the jam on the fire again, wait for it to boil and cook for 15-20 minutes. After the second cooking, again leave the jam for 10-12 hours. We repeat the cooking procedure for the last time, adding apricot pits to the jam. After boiling, cook the mixture for 15 minutes. Pour the finished apricot-citrus dessert into jars and wrap with a towel. When the jam has cooled, remove it to a cool and dark place.

Apricot jam with grapefruit

Apricot jam with grapefruit has an unusual taste and exquisite aroma. Such a delicacy, of course, will appeal to your household and guests.

Required Ingredients:

• 1 kg of apricots;
• 2 grapefruits;
• 900 g sugar.

Cooking:

My apricots, dry with a paper towel and separate from the pits (it is better to use hard, slightly unripe fruits). We put apricot slices in a saucepan, cover with sugar and leave for several hours. Pour boiling water over grapefruits, cut into several pieces and chop with a blender. The resulting citrus mass is added to the apricots that have already started juice.

We put the fruit mixture on the fire, wait for it to boil and cook for exactly 5 minutes. Let the jam cool down and cook again. We repeat this procedure 3 more times. We pack the finished jam from apricots and grapefruit in jars, close the lids and set to cool in a warm place.

Apricot jam with peanuts

It's pretty simple, but very original recipe. Peanut attached apricot jam interesting and spicy taste.

Required Ingredients:

• 1.5 kg of apricots;
• 5 glasses of sugar;
• 2/3 cup peanuts;
• 6 art. spoons of lemon juice.

Cooking:

Pour boiling water over the peanuts, cover with a lid and leave for 15-20 minutes - this is necessary in order to easily remove the skin from the nuts. Then drain the water and peel the peanuts. My apricots, dry and remove the seeds from them. We spread the processed fruits in an enameled container, add peeled peanuts and lemon juice to them, after which we fill everything with sugar and leave it in this form for 2.5 hours.

When the apricots give juice, put the container on the fire and bring the mixture to a boil. When the jam boils, cook it for another 30 minutes, stirring with a wooden spoon and removing the foam. We lay out the finished apricot and peanut jam in jars, roll it up and wrap it in a warm blanket.

Apricot jam without sugar

The recipe for this jam is intended for those who are contraindicated in the use of sugar and those who are on a diet.

Required Ingredients:

• 1 kg of apricots.

Cooking:

Wash the apricots under running water and separate them from the pits. Pour apricots cut into halves with water, put on fire and wait for boiling. After the water boils, cook the apricots for another 20 minutes. During this time, the fruit should boil a little and acquire a thick consistency. During cooking, the apricot mass must be constantly stirred and skimmed. Pour the finished apricot jam into sterilized jars and roll up the lids.

Apricot jam in a slow cooker

Apricot jam cooked in a slow cooker has a richer taste and color. In addition, this cooking option allows you to save more nutrients.

Required Ingredients:

• 1 kg of apricots;
• 2 kg of sugar.

Cooking:

My apricots, let them dry a little, after which we separate the pulp from the seeds. We put the prepared fruits in the bowl of the multicooker, add sugar, set the "Stew" or "Baking" mode and cook the jam for 1 hour. We sterilize the jars and pour the still hot jam into them, then close the lids and put them in a warm place until they cool completely.