How to make delicious apricot jam. Pitted apricot jam: Recipes for making jam for the winter. Unripe fruit jam

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

The walnuts in the apricot jam are so delicious that I first select all the nuts from the jar and then start eating the jam itself. Therefore, I select the components according to the principle "the more nuts, the better."

Here is a list of the minimum amount 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 cooking breaks - 2-3 days)
Difficulty: medium

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

I fill the fruit with sugar.

I stir it. I leave it for a few hours to let the apricots juice. This time I left it overnight.

Bring to a boil over low heat and boil for 10-15 minutes. Let it stand for a few hours. Bring to a boil again and boil a little.

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, not boiled.

Lusha required amount nuts.

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

I break very large pieces of kernels in half.

I bring the jam to a boil for the fourth time and add the kernels.
I stir it. This is the last brew.

The jam boils for about 20 minutes along with the nuts.

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

So you will have to wait impatiently for 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.

Composition:
- 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,

Preparation:
Kiwi and apricots need to be peeled and pitted. Cut the apricots and kiwi into small pieces of the same size, after which the fruit should 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 a little gelatin in water and pour into jam, and bring to a boil one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it 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 wood hairpin). Then the prepared fruits are sent to boiling water for one minute, after which they are quickly cooled. Apricots small size it is allowed to cook whole, large fruits - you will need to divide it in half along the groove in advance, removing the bone.

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

Another popular apricot jam recipe 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, rinsed thoroughly in running water, dried on a napkin, removed from the seeds and divided into parts along the groove. Then, on the bottom of the cooking utensil with wide and low sides, put the halves of the fruit in cups upside down, cover with granulated sugar so that all the halves are filled with sugar. Next - put another layer of apricots - and again cover with sugar. Do this until all the fruits are in cooking utensils... After the end of all 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 tasty jam, you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, a 5 cm piece of grated ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.

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

Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, various rolls. And how unique ice cream will become if you add a few spoons of amber dessert to it!

Selection of ingredients and cooking features

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macronutrients (potassium, magnesium, phosphorus, calcium) and trace elements (iodine, iron, zinc).

Despite the fact that some of the nutrients are lost during heat treatment, apricot jam still retains many vitamins and minerals that a person needs.

5 rules for a delicious dessert

Making an amber delicacy is not difficult. In order for the jam to work, only a few important recommendations must be taken into account. Professional chefs recommend following five points.

1. Selection of fruits. The apricot jam recipe begins with the selection of the main ingredient - the taste of the future delicacy depends on it. For jam, it is recommended to take small bright orange apricots. They must be mature. If you come across overripe fruits, then it is better to make jam or jam from them.
2. Special utensils... The jam is prepared in copper or tinned bowls. If there are none, then you can use a stainless pan. It is undesirable to cook a treat in an enamel or aluminum dish. Give preference to wide containers. They cook the dish more evenly and quickly.
3. Stirring by shaking... When cooking the jam, avoid stirring with a spoon or spatula. This injures the fetus. As a result, you will get apricot porridge. To stir the jam, shake the pot occasionally.
4. With or without bone... Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the bones. To do this, you can make a small incision in the apricot and carefully remove the pit. You can push it out of the fruit with a pencil or an ordinary hairpin.
5. Jam readiness... In the finished delicacy, apricots become transparent, acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.

To save a jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, having noticed unpleasant signs, open the canning, add sugar and digest it. Then re-roll.

Apricot jam recipe

You can prepare "summer in a bank" different ways... The choice of a recipe for apricot jam for the winter depends on personal preference and ingredients. If you come across small apricots, then they can be easily cooked whole. With large fruits, it is better to do otherwise - divide into slices, and then cut into pieces.

The treat can be supplemented with various additives. Apricots are especially beneficial when paired with vanilla or cinnamon. Piquancy will add a small piece ginger root... If you pour in a couple of tablespoons of orange or lemon juice, then the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or brandy), you will significantly increase the shelf life of the workpiece.

Whole fruits

Features. This is one of the easiest recipes. It involves cooking apricot jam with seeds. This is an easy and quick recipe, but such preservation can be dangerous. Any pieces that have not been pitted should be eaten within 10-12 months. If they are stored for more than a year, then the bone begins to release harmful toxins.

Composition:

• apricots - 1.2 kg;
• water - 0.45 ml;
• citric acid - 5 g;
• sugar - 1.75 kg.

How to cook

1. Dry the washed fruits on a paper towel.
2. Pour water into a saucepan, boil it.
3. Place fruits in boiling liquid.
4. Boil the product for three minutes.
5. Remove the apricots and immediately immerse them in ice water for a minute.
6. Transfer the fruit to a colander and drain off excess water.
7. Arm yourself with a toothpick and chop the whole fruit in several places to ensure that the syrup is evenly soaked.
8. In a bowl for future jam, boil the syrup from water and sugar.
9. Put fruit in a sweet base, add citric acid.
10. Bring the mixture to a boil.
11. Cook apricots for three to five minutes, being careful not to injure them, periodically skimming off the foam.
12. Remove the saucepan from the heat.
13. Allow the workpiece to cool completely (approximately eight hours).
14. Repeat cooking over low heat for a few minutes.
15. Let the dish steep for eight hours.
16. After a while, boil the treat a third time.
17. As a rule, after the third boil, the dish is completely ready and rolled up in cans.
18. If the jam is not completely ready yet, then carry out the fourth cooking by analogy, after which preserve the delicacy.

This recipe comes in handy if you want to make delicious walnut jam. The technology is very simple. Carefully remove the bone from whole fruits without damaging the structure. Insert the core in its place walnut... Otherwise, the recipe remains the same.

Slices

Features. If you decide to cook a pitted treat, then pay attention to the delicious apricot jam in slices. You can add any spices or nuts if desired.

Composition:

• fresh fruit - 1 kg;
• sugar - 1 kg.

How to cook

1. Wash the apricots, divide them into halves, remove the pits.
2. Put the resulting raw materials in a saucepan.
3. Cover the fruit with sugar.
4. Shake the container several times to bring the sugar to the bottom rows.
5. Leave the workpiece to let the juice run for eight to ten hours.
6. Boil the mass and turn off the heat.
7. Leave the jam to cool.
8. Repeat the boiling-cooling procedure two or three more times.
9. To keep the slices beautiful, do not stir the workpiece.
10. After the last boil, put the jam in the jars and cover with lids.

Don't rush to throw away fruit pits... Use a hammer to split them. The resulting kernels are able to give the jam a special flavor. To make a treat with apricot kernels, add them to the jam before the last boil.

"Five minutes"

Features. This jam, as its name says, "Five Minute", is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to cook a fragrant delicacy.

Composition:

• apricots - 1 kg;
• sugar - 300 g

How to cook

1. Remove the pits from the apricots.
2. Place the fruit halves in a saucepan.
3. Pour raw materials with granulated sugar.
4. Wait for the fruit to juice up (approximately 10-12 hours).
5. Transfer the saucepan to the fire, boil.
6. From the moment of boiling, boil the treat for five minutes, occasionally shaking or stirring with a wooden spatula.
7. Place the amber jam immediately in jars, roll them up.

Plus plum

Features. Apricots are easy to combine with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and saturated color... The following recipe will help you to properly prepare apricot jam with plums.

Composition:

• apricots - 1.5 kg;
• plums - 1.5 kg;
• sugar - 2.2 kg;
• water - 750 ml.

How to cook

1. Divide the plums and apricots into halves, remove the seeds.
2. Put the raw materials in a saucepan.
3. Pour sugar into the water, boil the syrup.
4. Pour the sweet liquid over the fruit.
5. Insist the workpiece for about six to eight hours.
6. Drain the syrup, bring to a boil and refill the softened fruit.
7. Such fillings must be repeated twice or three times.
8. Place the fruit in the syrup on the fire for the last time and simmer the jam for half an hour over low heat.
9. Put the hot mass in jars, roll up for the winter.

With cherry

Features. Another find for preservation fans is a recipe for pitted apricot and cherry jam. The berry will provide the delicacy with a beautiful reddish hue, add a slight sourness and enhance the aroma of summer. Sugar lovers can add more sugar.

Composition:

• apricots - 1.5 kg;
• cherries - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel cherries and apricots.
2. Place fruits and berries in a saucepan.
3. Sprinkle the aromatic raw materials with sugar and shake the container well.
4. Wait for the juice to appear.
5. Now put the pan on the fire.
6. Simmer over low heat for 30 minutes, stirring or shaking the pan occasionally.
7. Be sure to remove the foam.
8. Put the finished delicacy in jars, roll it up for the winter.

With pumpkin

Features. Sweet orange pumpkin can give any delicacy a magical aroma and taste. Apricot jam is no exception. Surprisingly, the pumpkin itself is absolutely not felt in the finished dish.

Composition:

• orange pumpkin - 800 g;
• apricots - 1 kg;
• cinnamon - one stick;
• sugar - 320 g;
• lemon - one;
• star anise - one asterisk;
• water - one and a half glasses;
• almonds (optional) - a handful;
• zhelfix - 40 g.

How to cook

1. Divide the apricots into wedges, cut them into small pieces.
2. Chop the pumpkin pulp to match the fruit.
3. Rinse the lemon thoroughly, cut it into pieces along with the zest.
4. Connect the blanks.
5. In a separate saucepan, boil the water and sugar syrup.
6. Fill the fruit and vegetable preparation with hot syrup.
7. Add cinnamon, star anise.
8. Add almonds if desired.
9. Cook the treat on low heat for about 30 minutes, remembering to stir.
10. In a cup, mix the jelly with a tablespoon of sugar.
11. Pour the resulting mixture into the jam, mix.
12. Boil the mass for a couple more minutes, and then roll up for the winter.

If you don't want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be insisted in the refrigerator for one week. Only then will the pumpkin-apricot jam fully acquire its real taste.

With apples

Features. You can cook apricot jam with apples. A cinnamon stick can enhance the aroma of the dish. If you like savory tastes with sourness, then prepare a delicacy with the addition of citrus fruits.

Composition:

• apricots - 1 kg;
• apples (sweet varieties) - 1 kg;
• orange - one;
• lemon - one;
• sugar - 1.6 kg;
• water - 250 ml.

How to cook

1. Cut apples and apricots into slices.
2. Combine the fruits.
3. Wash the orange and lemon carefully.
4. Chop the citrus and zest.
5. Put all ingredients in one saucepan.
6. Cover with sugar.
7. Pour in some water and put the mixture to simmer on fire.
8. Stir the mixture periodically.
9. Boil the jam for 30-40 minutes.
10. If you want jam, beat the mixture with a blender.
11. Place in jars and roll up.

Jam with zucchini

Features. For this dish, the basis is not only apricots, but also zucchini. It is better to use overripe fruits and young vegetables. Zucchini naturally does not have a pronounced taste, so it does not disturb the apricot aroma in any way. The following recipe for jam from apricots and zucchini will help to prepare a delicious blank.

Composition:

• zucchini - 1 kg;
• apricots - 0.8-1 kg;
• sugar - 1.7 kg;
• water - 1 l;
• lemon - two citrus.

How to cook

1. Divide fresh apricots in half, remove the pit.
2. Put the fruits in a saucepan, add a little water.
3. Cook the apricots over low heat until they are completely soft.
4. Peel the zucchini, remove the large seeds, cut into pieces.
5. Boil vegetables in a little water until soft.
6. Mash the zucchini.
7. Combine the apricot mass with the squash.
8. Squeeze the juice out of the lemon, and grate the zest.
9. Pour the juice into the jam, add the zest, sugar.
10. Boil the mass.
11. Boil the jam over high heat for 15 minutes, stirring constantly.
12. Divide into banks.

Jam from the multicooker

Features. Not only jam can be made from overripe apricots. Juicy appetizing fruits can be the basis for making jam. Such a dish is not difficult to cook on the stove, but if you have a multicooker, then you can successfully facilitate the cooking process. To make apricot jam for the winter, use the following recipe.

Composition:

• apricots - 1 kg;
• sugar - 500 g;
• water - 0.5 l.

How to cook

1. Wash the apricots, divide in half, remove the seeds.
2. Place the raw materials in a multicooker bowl.
3. Pour in water.
4. Set the multi-cook mode and the temperature to 160 ºС.
5. Simmer the fruit for 20 minutes.
6. Grind the softened fruit through a sieve.
7. Toss the puree with the sugar.
8. Place it in a multi-cooker bowl.
9. In the same mode, at a temperature of 120 ºС, boil the jam for one hour.
10. Then place the fruit puree in the jars and roll up for the winter.

Oven Delicacy

Features. An appetizing dish can be cooked in the oven. Its taste is in no way inferior to the delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.

Composition:

• sugar - 1 kg;
• apricots - 1 kg;
• balsamic vinegar - a quarter glass.

How to cook

1. Peel the apricots.
2. Place them in a deep baking sheet.
3. Sprinkle with sugar and vinegar on top of the fruit blank.
4. Mix the mixture gently.
5. Since the jam is prepared without water, you must wait for the fruit to release the juice.
6. Preheat oven to 180 ° C.
7. Place a baking sheet with fruit in it.
8. Avoid boiling too much while boiling.
9. Simmer the treat for about one to two hours, stir occasionally.
10. Put the finished dish into jars and roll up.

Without cooking

Features. You can make delicious jam for the winter without cooking. It is recommended to store such a delicacy in the freezer or refrigerator. But if you want to roll it up in cans, then it will take 20-30 minutes sterilization.

Composition:

• apricots - 2 kg;
• lemon - one;
• oranges - two;
• sugar - 3 kg.

How to cook

1. Divide the fruits, remove the seeds.
2. Wash citrus fruits thoroughly.
3. Dip them in water and simmer in water for one to two minutes to get rid of excess bitterness.
4. Cut the lemon and oranges into slices, remove all seeds.
5. Put fruits and citrus fruits in a blender and chop the whole mass thoroughly.
6. Mix the aromatic puree with the sugar.
7. Transfer the jam to containers (for storage in the freezer) or jars (for subsequent sterilization).

Sometimes the pitted apricot jam can become sugar-coated. Such a product is not very pleasant to use, because crystals constantly crunch on the teeth. To fix the problem, put open jar to a water bath. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.

A wonderful healthy and natural vitamin delicacy - apricot jam will appeal to children and adults.

In the apricot season, having eaten enough of these fruits, many are wondering how else they can be used. During a big harvest, a great way to preserve ripe fruits is to make jam from them. Apricot jam - undoubtedly a healthy dessert containing many valuable elements. The use of these fruits has a beneficial effect on the functioning of the kidneys, brain, cardiovascular system and visual organs. Since basically any recipe for a fragrant apricot dessert that is prepared for the winter offers them a short heat treatment, most of the useful substances are also preserved in the jam.

To prepare delicious dish - apricot jam, no special costs required. In addition to the fruits themselves in the most simple recipes only sugar and water are used. Some skilled housewives, willing to spend a little more time, make jam from fruits stuffed with nuts. It is not difficult to cook such a delicacy, but the effect it will cause among tasters will exceed all expectations. For example, apricot jam, in which instead of pits in the middle there will be almonds, will become a real star on your table.

Apricot Jam Recipes

Recipe 1. Pitted apricot jam

Ingredients: 900 g apricots, 900 g sugar.

My apricots. Break in half or cut to remove seeds. If desired, chop the apricots, chopping them into smaller pieces, or leave the fruits as they are. We transfer the fruits into a deep container, cover with sugar. We soak in a cool place for about 12 hours - until the fruits let out juice. You can skip this point by adding 190 ml of water. Boil the contents of the container quickly for 1 minute, remove the foam. We leave without heating for 11 hours. Making a slow fire, boil the jam for 12 minutes after boiling. We transfer it to a sterile container, seal it tightly.

Recipe 2. Apricot jam with kernels

Ingredients: 1350 g apricot, 1540 g sugar, 450 ml water.

In clean washed apricots, we make cuts of such a size so that you can gently pull out the pit without damaging the fruit itself. We split the bones with a hammer or a garlic press, take out the kernels. Pour sugar into boiling water, boil the solution until its volume decreases by a quarter. Place the kernels in the apricot fruits. Fill them with boiling syrup. We take a break for 12 hours. After that we drain all the liquid, which we boil again. Pour boiling water over the stuffed apricots. We wait for about 10 hours, cook until the liquid and the fruits themselves are transparent. Sealed in a sterile container.

Recipe 3. Apricot jam with almonds

Ingredients: 950 g apricot, 950 g sugar, 155 g almonds, 90 ml water.

Pour boiling water over the almonds, let stand for about 15 minutes, then rinse with cool water. We repeat these steps twice. Remove the shell from the nuts. Wash the apricots, using a long stick stuck into the place where the stalk is attached, squeeze out the seeds. Insert one almond nut into each hole. Putting sugar in a saucepan and pouring it with water, cook, stirring, until dissolved. We transfer the stuffed fruits to the syrup one by one. After boiling, boil for 6 minutes. Set aside until it cools completely. Boil again, cook for 7 minutes. We pack in prepared banks.

Recipe 4. Apricot jam with nuts

Ingredients: 1100 g apricots, 1100 g sugar, 420 ml water, 340 g walnuts, 2 g citric acid.

We clean the nuts, removing the shell, membranes. We turn the nuts into a homogeneous mass in a blender or meat grinder. In a copper basin or an enamel deep container, mix water with sugar, heat until the mixture is transparent. In another saucepan, heat 2-3 liters of water to 85 degrees. The washed apricots, divided in half, from which the seeds were previously removed, are transferred into heated water for a couple of minutes. Then we drain the infusion, and move the fruits into syrup. We keep on fire until boiling. We wait until the jam has cooled. Boil again. Cook, stirring, until thickened. Pour in citric acid, nuts. Transfer to sterile jars, cork.

Recipe 5. Apricot jam "Pyatiminutka"

Ingredients: 900 g apricot, 700 g sugar, 45 ml lemon juice.

We wash the apricots, free them from the seeds. We transfer to a glass container with high sides for cooking in microwave oven... Pour in citrus juice. We heat the mass in the microwave for 5 minutes, setting the highest power. Fill with sugar, knead. Warm up in the microwave again for 5 minutes. Stir, heat for another 5 minutes. We pack in prepared containers.

Recipe 6. Apricot jam wedges

Ingredients: 950 g apricot, 1450 g sugar, 410 ml water.

Rinse the apricots, take out the seeds, dividing the fruits into slices. We heat the water in a saucepan, without bringing it to a boil, into which we transfer the apricots for 3 minutes. After the fruits are cooled with running water. We prick the apricots, making 1-2 holes in each. We transfer sugar into water, boil. Fill the fruit with the solution. We wait 3.5 hours. We boil twice for 12 minutes, stirring, at intervals of about 8 hours. The readiness of the jam is determined by the color of the apricot, which should become translucent. We put it in sterile jars, roll it up.

Recipe 7. Apricot Jam Mix with Apples

Ingredients: 620 g of apricots, 580 g of apples, 950 g of sugar, 130 g of lemon, a bag of Jellix, Quittin or another gelling additive for making jam.

We wash the fruit well. We peel off the seeds, remove the skin from the apples, rub. We turn apricots in mashed potatoes with a blender or in a meat grinder. Mix the chopped fruits, squeeze out the citrus juice. Pour in the gelling additive, 40 g of sugar. Stir, boil. Pour in the remaining sugar, boil for 3 minutes. We put the jam in a sterile container, roll it up tightly.

Recipe 8. Ginger jam with apricots

Ingredients: 1900 g apricot, 1350 g sugar, 20 g ginger.

Peel the apricots. Cut into pieces of arbitrary shape. We transfer the fruits to a cooking container, add sugar. Cook, stirring, for about half an hour. Remove the foam during cooking. Rub the ginger, transfer to the jam. We check the thickness of the dessert by dropping a drop on the saucer. If it does not spread, we immediately pack the jam in sterile jars. We seal hermetically.

Recipe 9. Apricot jam with coffee

Ingredients: 1100 g of apricots, 800 g of sugar, 95 ml of citrus juice of lemon or lime, 12 g of vanilla sugar, 60 g of coffee beans.

We wash the apricots. We take out the bones. Turn half of the fruit into a puree state with a blender. We cut the second part not very coarsely. We transfer all the fruits to the cooking container, add sugar, vanilla sugar, add citrus juice. Stir. Lightly grind the coffee beans in a mortar. Place the grains in a thick gauze. We tie it, transfer it to the apricot mass. We stand for a couple of hours. Boil for about 15 minutes, stirring. We take out the coffee when the jam thickens. Pour into a sterile container, seal. We turn down the neck of the can for 10 minutes.

In order for the apricot jam to turn out delicious, the fruit pieces retain their shape, you need to know some of the subtleties of cooking and cooking this delicacy. For jam, apricots of medium ripeness or slightly unripe are ideal. Do not take overripe fruits, as it will be problematic to remove the seeds and keep the apricots intact. When rolling fruits with seeds or kernels, it is better to use jam throughout the year so that a substance called amygdalin does not accumulate, which can be converted to hydrocyanic acid. It is good to cook the jam in a copper basin, but if you prefer enameled dishes, you need to knead thoroughly so that it does not burn.

Choosing this or that jam recipe, it is easy to prepare an excellent fruit dessert for the winter. With its help, you can please guests with an unusual delicacy by adding nuts, lemon or even coffee and ginger to apricot jam. All the ingredients of such a dish are distinguished by useful properties, a large number of elements valuable for the body. Opening a jar of prepared apricot jam in winter, the kitchen will be filled with summer aroma and warm atmosphere of home comfort. This natural dessert, prepared with one's own hand, will appeal to absolutely all sweet lovers.

Only natives of the southern regions can fully enjoy the aroma and sweetness of apricots. Those who settled further north have to be content with the harvest ripening in boxes. Despite this, residents of all regions manage to feast on the southern fruit during the season and cook many goodies from it. Not every fruit is able to retain its original color during heat treatment, and apricot does not care. Aroma, orange color, taste - everything remains with him.

Repeated short-term cooking helps to firm up apricot pieces

There are many options for making amber apricot jam in slices: simple pieces in syrup, thick jam with gelatin, treats with the addition of orange, kernels or other nuts. You can cook dessert both on the stove and in a multicooker. A parade of simple and delicious recipesoffered on this page will help you to fully enjoy the luxury of the southern fruit.

To prepare slices in aromatic syrup, you need to arm yourself with a few simple rules:

The best cooking container is a thick-bottomed stainless steel pan. In an enamel bowl, the fruit burns with sugar.

• How long does it take to cook an apricot treat?

The consistency of the jam and its final taste depend on how long the fruit mass will cook. The secret to thick preservation is continuous cooking for 40 minutes or heat treatment in several stages. If the second option is chosen, you will have to bring the composition to a boil three times, boiling for 5 minutes, and cool for several hours between each run. The process is long, but it is possible to keep the pieces of the fruit almost intact. In a multicooker, cooking will be less troublesome.

The secret to thick work is long cooking

If an orange or lemon is chosen for the assortment, then the mass is not kept on the stove for more than 5-10 minutes so that the aroma and unique combination of citrus taste with apricots are not lost.

• Learning to store correctly

Any jam is best kept in small jars.

So it will last longer, and after opening it will not have time to turn sour. For apricot dessert, cans from 0.5 to 1 liter are suitable. It is recommended to pre-sterilize the container. Before sending for storage, it is customary to turn the cans onto the lids. If a leak is found, the jam is digested and poured into sterilized containers.

The classic cooking method in seedless syrup

The easiest recipe for southern apricots is prepared without any additives. Lemon juice is used to preserve the rich color.

Ingredients:

From the specified number of products, 2 jars of jam with a volume of 0.5 liters are obtained, plus a little treats for testing.

Step-by-step cooking instructions:

1. The apricots are washed, cut into even halves, removing the seeds. The slices are sent to the pan, evenly sprinkling the layers with granulated sugar. The contents are left for several hours at room temperature so that the fruits let out juice, and the sugar dissolves a little.
2. The container is sent to a slow fire, covered with a lid so that the fruits sweat until the sugar crystals are completely dissolved. To preserve the integrity of the slices, the composition is not mixed. After boiling, cook the mixture for 5 minutes.
3. The pan is removed from the stove, covered and left to cool completely. In 6-12 hours, the syrup will become thicker and the pieces denser.
4. The cooled halves are removed with a false one, and the syrup is boiled for another 5-10 minutes after boiling. The foam is removed with a slotted spoon. Finally, add a little lemon juice or citric acid. This ingredient will keep the jam from cloudy and keep its bright orange color.
5. The apricot pieces are transferred back to the syrup, boiled for 5 minutes.

The hot workpiece is poured into prepared cans, wrapped up, waiting for complete cooling, then sent to a cool dry place for storage.

A simple cooking recipe in the video.

How to cook thick jam in slices?

Housewives prefer to use a denser mass for sandwiches and filling in baked goods. Gelling additives help to prepare tasty and thick jam. If you increase the duration of the heat treatment, then the pieces will soften and will look more like a homogeneous mass.

Ingredients:

The apricots are washed, carefully divided into halves, choosing the seeds. Sprinkle the fruit wedges with granulated sugar, adding a pinch of vanilla for flavor. Instantly dissolve gelatin is then added. Cover the container cling film or a lid, let it brew for 5-6 hours. If there is not enough juice, add 100 ml of water.

After adding citric acid, the contents are sent to the stove, brought to a boil, boiled for 5 minutes, stirring to quickly dissolve the sugar. The composition is poured into 0.5-1 l jars for further sterilization. The containers are sent to a pot of water, at the bottom of which there is a piece of cloth. After boiling, sterilized for 10 minutes, rolled up, wrapped until completely cooled. Thanks to sterilization, the jam is well stored.

"Royal" recipe: kernels instead of expensive almonds

Apricot is so versatile that not only the pulp is used, but also the nucleoli. They give the workpiece an unusual almond flavor, so there is no point in spending money on expensive nuts. To prepare royal jam, you will need:

Pits are removed from apricots, the kernels are cleaned from the shell. Sprinkle the fruit with sugar, leave for 2 hours. After the specified time, the contents are sent to the stove, boiled after boiling over low heat for 40 minutes. Remove the foam as it forms with a slotted spoon. When all the nucleoli emerge, cook for another 5 minutes. Hot preservation is poured over sterilized jars, rolled up, wrapped. The cooled workpiece is stored in a dark and dry place.

Apricot and orange jam

The two bright orange fruits complement each other perfectly. For the recipe, you can use both the pulp of citrus and its zest. The peel supplements the composition with vitamins, but it tastes bitter, so not everyone likes it. For those with a sweet tooth, peeled orange slices are a priority. With them, apricot jam in slices becomes more aromatic and appetizing.

Ingredients:

Apricots are pitted and washed thoroughly in running water. To prepare the syrup, take water with sugar, heat until the crystals are completely dissolved. Fruits are poured with syrup, left to cool. Then, if desired, finely chopped nuts are added, brought to a boil again and cooled.

Peel the citruses, cut, remove the seeds, grind the pulp with a blender. All fruit in whole, pitted slices are mixed in syrup, brought to a boil again and immediately removed from heat. Poured hot into jars.

Assorted banana and gooseberry

Apricot pulp goes well with many fruits and berries. Among all the variety, the gooseberry option deserves attention. The garden berry has plenty of laudatory epithets - emerald, royal, royal. It is famous for its useful arsenal of properties and the accumulation of valuable enzymes. To prolong the summer pleasure, zealous housewives constantly experiment, they did not deprive them of attention and the two listed fruits. The combination for jam is perfect: both taste and color - everything deserves attention.

Video from possible option cooking in a slow cooker.

Ingredients:

• 1 kg of apricots,
• 3 kg of green gooseberries,
• 2 large bananas
• 2.5 kg of sugar.

The apricot harvest is peeled and divided into halves. Part of the gooseberry is set aside so that whole berries float beautifully in the syrup. The rest are mashed with a blender. Bananas are peeled, cut into large cubes. The fruit and berry mass is transferred to a saucepan, covered with granulated sugar, mixed.

After boiling, cook for 15 minutes. It is advisable to move the assortment for 10-12 hours to a cold place. After a long exposure, you will have to darken on low heat for another 15 minutes. Assorted jams are poured into jars, after cooling, they are moved to a refrigerator or cellar.

Multicooker recipe

Before making jam, it is worth remembering the convenient modern appliance - a slow cooker. It greatly simplifies the cooking process. When boiled, apricots release a lot of pectin, which has a beneficial effect on digestion.

Ingredients:

The washed apricots are cut into slices, the seeds are removed. Fold the fruits into a multicooker cup, sprinkle with granulated sugar with the addition of water. Leave for 2-3 hours to form juice, dissolve sugar. Jam in a slow cooker is prepared in the "Stew" mode. The device is turned on for 5 minutes, then the lid is raised, boiled for 10 minutes, removing the foam with a spoon. Turn off the device, leave the contents to cool for 12 hours.

Heat treatment is repeated in the "Quenching" mode. After boiling, the fruits are kept for no more than 5 minutes. Hot jam is poured into jars, rolled up.

Fragrant apricot jam is like a piece of summer in a vase. Fruit wedges in clear syrup are perfect for breakfast with tea and toast. Confectioners love to add them to buns, bagels, croissants. Children will love cereals and yoghurts with fruit wedges. Everyone will find their own use for apricot jam.

Apricot jam is a delicious, sweet dessert that can be served with tea or used for baking. In addition to taste, this delicacy has a wide range useful properties... It contains vitamins of groups A, B, C, magnesium, potassium and iron. It can be consumed even while breastfeeding, it is not an allergen and is quickly absorbed.

1. Do not ignore the advice of experienced chefs. To make apricot jam for the winter, it is better to use slightly unripe fruits. Due to the large amount of pectin fibers, the jam will turn out thick. If the fruits for cooking are already ripe or overripe, then you can use improvised food additives: gelatin, pectin, starch or agar.
2. If you want to cook thick apricot jam, then you can twist them through a meat grinder. To make the jam almost transparent like jelly, you can grind the fruit through a sieve.
3. Some housewives boil the fruits for about 2-3 hours to make the jam thicker. But it is better to cook it in 3 sets of 5-10 minutes. Thus, vitamins will remain in the cooked jam and the consistency will be ideal.
4. Jam dishes should be chosen with a large evaporation surface and a thick bottom. Aluminum cookware it is not suitable for cooking jam, since oxidative reactions take place in it, which is not safe for health and the taste of the jam will be distorted.
5. It is imperative to remove the foam, otherwise the jam may sour.
6. To check the readiness of the jam, you need to drop it on a cold plate. If it does not spread, but keeps its shape, then it is ready.
7. So that the jam is not sugared during storage in winter, 10 minutes before readiness, add 1 g of citric acid or the juice of half a lemon, per 1 kg of fruit.

Consider step by step recipes how to cook thick seedless apricot jam, the result of which will delight with its taste all winter.

Classic recipe

According to this recipe, jam can be cooked to the state of jam, in order to use it for filling in various baked goods.

What is required for this:

• 1 kg of apricots;
• 1 kg of sugar;
• vanilla pod.

Cooking method:

• The apricots are selected, washed and pitted.
• The slices are laid out in a cooking dish and pierced with a fork so that the fruits let the juice out and do not burn.
• Pour sugar on top of the fruit and put vanilla, leave it overnight.
• The next day, cook the fruit over low heat until tender (at least 15 minutes), stirring occasionally and skimming.
• Ready jam of the desired density is laid out in sterile jars and rolled up.

Watch the video! Apricot jam - very tasty and simple

Jam " Five minutes»

Do not flatter yourself with such a loud name, the cooking process takes 2 days. This happens because the workpiece should be cooked for 5 minutes, but in several passes. You need to start cooking the jam in the evening, so that by the morning the fruit will start juice.

The process goes like this:

1. carefully selected fruits are washed twice, dried well;
2. divide apricots into slices, removing seeds from them;
3. put fruits in a prepared container, sprinkle with a layer of sugar. Layers are made several times;
4. leave the preparation overnight for the fruit to start juice;
5. mix the mass in the morning, put on fire, bring to a boil;
6. remove the foam, boil for 5 minutes, stirring constantly;
7. leave the mass for a day;
8. repeat the manipulations two more times, at the last stage you can boil for 10-15 minutes until the required consistency;
9. put the jam in the jars and roll it up.

Advice! If the fruits used for cooking are very sweet, citric acid can be added at the end (at the rate of 1-2 g per 1 kg of fruit).

Apricot with kernels recipe

This type of dessert has an original taste and aroma. They are used for preparation of pre-peeled apricot pits. They can also be replaced with almonds or walnuts.

The kernels must be extracted carefully so that they remain intact. They must be carefully sorted out so as not to get spoiled, because they can spoil the taste of all the jam.

For cooking, you will need to take:

• 1 kg apricot;
• 1 kg of sugar;
• half a lemon.

Cooking method:

1. rinse fruits well, dry and chop with a fork so that they retain their shape;
2. blanch in boiling water for several minutes;
3. dip in cold water and dry;
4. divide into slices, remove the bones;
5. gently break the bones with a hammer, remove the core and remove the skin (so that the jam does not have a bitter taste);
6. take 1 glass of water in which the apricots were blanched and boil the syrup with sugar;
7. transfer fruits and nucleoli into a container with syrup;
8. add crushed zest and lemon juice to the mass, bring to a boil and cook for 5 minutes;
9. leave to infuse overnight;
10. repeat the cooking process twice, the last time increase the time to 10 minutes;
11. put the fruit in jars, pour the syrup and roll up.

Important! Jam with nucleoli is stored for only one year.

Do not forget that apricots can reduce arterial pressure, therefore, it must be consumed within reasonable limits.

Watch the video! Apricot jam with kernels

Apricot jam with gelatin or gelatin

For cooking you will need:

• 1 kg pitted apricot;
• 0.5 kg of sugar;
• a bag of "Zhelfix" or 40 g of gelatin;
• water.

Cooking method:

• fruits should be washed, pitted, peeled;
• grind to a state of puree in a blender or meat grinder;
• gelatin is mixed with sugar;
• if gelatin is used, it is poured with water and left to swell for 30 minutes;
• a mixture of sugar and zhelfix is \u200b\u200bmixed with fruit puree, put on fire;
• the mass should be cooked over minimal heat, stir constantly so that it does not burn;
• if boiled with gelatin, pour it in slowly, in a thin stream;
• after the mass has boiled, cook for 5 minutes. You can add lemon juice, vanilla sugar or vanillin to make the taste brighter and more intense;
• pour the jam hot into sterile jars, roll up, turn the jars and leave in this position until they cool completely.

Pitted recipe

This type of jam is made from pitted fruits. In order for it to be tasty and healthy, you will need to use a specific recipe.

For cooking you need to take:

• 1.4 kg of fresh fruit;
• 2.2 kg of sugar;
• 0.6 l of water;
• 4 g citric acid.

The jam is prepared like this:

1. choose whole, ripe and fresh fruits, remove the stalks, wash and dry;
2. pour water into a spacious container and put on fire;
3. immerse the fruits in boiling water;
4. boil for 2-3 minutes over medium heat;
5. throw in a colander, cool under water, leave to drain;
6. pierce apricots with a toothpick;
7. boil syrup from water and sugar;
8. put fruits in ready-made hot syrup, add citric acid, bring to a boil;
9. remove foam and remove from heat;
10. leave to cool for 8 hours;
11. repeat the procedure two times, cook for the last time for 5-10 minutes;
12. check for readiness by dropping on a saucer;
13. leave to cool;
14. smash the cold mass into banks and roll up.

Watch the video! Apricot jam with seeds video recipe

Jam for the winter

For cooking you need:

• 2.4 kg apricot;
• the same amount of granulated sugar.

Cooking method:

1. sort out the berries, peel them, rinse, dry and remove the seeds;
2. put in a prepared saucepan and add sugar;
3. stir and leave for 8-10 hours to release the juice;
4. boil and simmer over low heat for 3 minutes;
5. leave to insist for 8-11 hours so that the berries can soak;
6. bring to a boil and leave for 10-12 hours;
7. bring to a boil again, boil for 5 minutes, remove the foam as needed;
8. put the finished jam in sterile jars, roll up and turn over until it cools.

The video at the end of the article will show how to cook apricot jam seedless.

Royal recipe

Another name for this recipe is “royally”. It looks really delicious and the taste of the jam is simply exquisite. For all its qualities, preparation is not difficult. Apricots can be boiled whole by carefully removing the pit.

For cooking we take:

• 1.7 kg apricot;
• the same amount of sugar.

Cooking method:

• the fruits are washed, selected, poured with boiling water for 3 minutes;
• throw in a colander and carefully remove the bones, but do not throw away;
• put fruits in an enamel container, add sugar, stir and leave for 2 hours;
• carefully remove the grains from the seeds;
• put the container with fruits on fire, bring to a boil, then cook for 40 minutes over low heat, stirring and removing the film;
• then add the kernels and cook for another 5 minutes.

The finished jam is beautiful, tasty and aromatic. Put it on the banks hot, twist or close tightly. Leave to cool, covered, upside down.

Watch the video! Royal apricot jam!

Apricot jam in a slow cooker

Jam in a slow cooker is prepared quickly and easily. For cooking you need:

• 1.7 kg apricot;
• 1.3 kg of sugar;
• 80 ml of water.

Cooking method:

1. sort the fruits, peel and wash, remove the seeds;
2. put in a bowl, cover with sugar, pour in water and leave for 2-3 hours;
3. turn on the "Quenching" mode, stir periodically, after boiling, open the lid after 5 minutes, remove the foam after 10 minutes and turn it off;
4. leave for 12 hours;
5. repeat cooking, only cook for 5 minutes;
6. pour into clean, sterile jars, roll up.

Recipe from apricots sugarless

Those on a diet or low sugar intake for health reasons will appreciate this recipe.

For cooking, you need to take 1 kg of apricot.

Cooking method:

• fruits are washed, seeds are removed;
• pour water and bring to a boil;
• boil for 20 minutes.

During cooking, you should constantly stir the jam and remove the foam. At the end of this time, ready-made jam is poured into jars and rolled up.

Watch the video! Apricots in their own juice (no sugar)