How to cook seedless apricot jam recipe. How to cook apricot jam at home for the winter. Royal recipe for apricot jam with nuts

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 that ripens in boxes. Despite this, residents of all regions manage to enjoy the southern fruit during the season and cook a lot of goodies from it. Not every fruit is able to retain its original color during heat treatment, and the apricot does not care. Aroma, orange color, taste - everything remains with him.

Multiple short-term cooking helps to compact the 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 slow cooker. The parade of simple and delicious recipes offered on this page will help you fully enjoy the luxury of the southern fruit.

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

The best container for cooking is a stainless steel pan with a thick bottom. In enamelware, fruits with sugar burn.

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

The consistency of the jam and its final taste depend on how long the fruit mass will be cooked. The secret of thick preservation is long 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 call. The process is long, but it is possible to keep the fruit pieces almost intact. In a slow cooker, cooking will not be so troublesome.

The secret of a thick billet 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 the unique combination of citrus and apricot taste are not lost.

• Learning to store properly

Any jam is best stored in small jars.

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

The classic way of cooking in pitted syrup

The simplest recipe for harvesting southern apricots is prepared without any additives. To maintain a rich color, use lemon juice.

Ingredients:

From the specified amount of products, 2 cans of jam with a volume of 0.5 liters are obtained, plus a little goodies for testing.

Step by step cooking instructions:

1. Apricots are washed, cut into even halves, removing the pits. 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 release 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 maintain the integrity of the slices, the composition is not mixed. After boiling, boil 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 taken out false, and the syrup is boiled for another 5-10 minutes after boiling. The foam is removed with a slotted spoon. At the end, add a little lemon juice or citric acid. This ingredient will protect the jam from turbidity, keep its bright orange color.
5. Apricot pieces are moved back into the syrup, boiled for 5 minutes.

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

A simple video recipe.

How to cook thick jam slices?

For sandwiches and pastry fillings, housewives prefer to use a denser mass. Gelling additives help to prepare tasty and thick jam. If you increase the duration of the heat treatment, then the pieces will soften and look more like a homogeneous mass.

Ingredients:

Apricots are washed, carefully divided into halves, choosing the seeds. Sprinkle fruit slices with granulated sugar, adding a pinch of vanilla for flavor. Next add the instant gelatin. Cover the container cling film or cover, let it brew for 5-6 hours. If the juice is not enough, 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 liter jars for further sterilization. The containers are sent to a pot of water, at the bottom of which is a piece of matter. After boiling, sterilize for 10 minutes, roll up, wrap until completely cooled. Thanks to sterilization, the jam is well stored.

"Royal" recipe: nucleoli instead of expensive almonds

Apricot is so versatile that not only the pulp, but also the nucleoli are used. They give the workpiece an unusual almond flavor, so it makes no sense to spend money on buying expensive nuts. To make royal jam, you will need:

The pits are removed from the apricots, the nucleoli are peeled from the shell. Pour 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. The foam is removed with a slotted spoon as it forms. When all the nucleoli emerge, cook for another 5 minutes. Pour hot preservation into sterilized jars, roll up, wrap. The cooled workpiece is stored in a dark and dry place.

Apricot-orange jam

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 is bitter, so not everyone loves it. Those with a sweet tooth prefer peeled orange slices. With them, apricot jam slices become more fragrant and appetizing.

Ingredients:

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

Citruses are peeled, cut, seeds are removed, the pulp is crushed with a blender. All pitted whole fruits are mixed in syrup, brought to a boil again and immediately removed from heat. Pour hot into jars.

Assorted banana and gooseberry

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

Videos from possible option cooking in a multicooker.

Ingredients:

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

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

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

Recipe for multicooker

Before you cook jam, it is worth remembering the convenient modern appliance- multicooker. It greatly simplifies the cooking process. When cooked, apricot releases a lot of pectin, which has a beneficial effect on digestion.

Ingredients:

Washed apricots are cut into slices, the seeds are removed. The fruits are put in a multicooker cup, sprinkled with granulated sugar with the addition of water. Leave for 2-3 hours for the formation of juice, dissolution of sugar. Jam in a slow cooker is prepared in the "Extinguishing" mode. The device is turned on for 5 minutes, then the lid is lifted, boiled for 10 minutes, removing the foam with a spoon. Turn off the device, leave the contents to cool for 12 hours.

Repeat the heat treatment in the "Extinguishing" mode. After boiling, the fruits can withstand 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 slices in clear syrup are incomparable for breakfast with tea and toast. Confectioners love to add them to buns, bagels, croissants. Children will love cereals and yoghurts with fruit slices. Everyone will find their own use of apricot jam.

Apricot can be safely called a storehouse of nutrients. Fruit pulp contains vitamins P, PP, C, B2, B1. Apricots contain a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect on the functioning of the heart muscle, gastrointestinal tract, and gallbladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features of cooking apricot jam

1. Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not prepare a delicacy from wild game, as well as unripe fruits. From mashed and overripe apricots, jam and marmalade are made, but not jam.
2. Sugar should soak apricot slices gradually, so cooking delicacies is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
3. Throughout the cooking, do not mix the apricots with the syrup. Lightly shake the heat-resistant container in which the composition is being prepared. Otherwise, you will get gruel, the fruit will lose its shape.
4. Don't leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. So the slices in the jar will look beautiful.
5. According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled with water.
6. If fruits have small size, you can cut them in half. For larger specimens, cut the fruit into sections and subsequent slices.

Whole Apricot Jam: A Classic Recipe

• filtered water - 430 ml.
• apricot - 1.1 kg.
• granulated sugar - 1.6 kg.
• citric acid - 4 gr.

1. Sort out the fruits. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stem area. Do not remove the bones, the delicacy is prepared from whole fruits.
2. Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send fruits to boiling water, cook at medium power for 3 minutes.
3. After the specified period, remove the fruits, immediately dip them in an icy liquid. Leave the apricots on a sieve to let the moisture evaporate. Prick each fruit with a toothpick, making 4-5 holes.
4. Connect 430 ml. drinking water with granulated sugar, stir to wet the crystals. From this mass, boil the syrup. You need to put the dishes with sand and water on a slow fire, then cook until the granules dissolve.
5. When the sweet base is ready, send the apricots to the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
6. When the composition reaches room temperature, send it back to the burner. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
7. Checking readiness is easy: drop a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Completely cooled jam is laid out in sterile jars, corked with parchment paper and an elastic band.

Apricot Halves Jam: A Quick Recipe

• drinking water - 380 ml.
• granulated sugar - 1.4 kg.
• apricot (moderately ripe) - 900 gr.

1. Select only ripe, but not overripe fruits without wormholes and diseases. Carefully remove plaque by rinsing fruit under a tap. Remove the stalks, dry the apricots.
2. Cut each fruit into 2 halves, remove the seeds. If the fruit is large, cut each piece into wedges. Place the apricots in a cooking pot, sprinkling the layers with sugar.
3. Let the contents stand for 7 hours so that the juice comes out and the sugar partially melts. When the set time has elapsed, add water (you can skip this step if you want to get a thick jam).
4. Put the container with apricots, sugar, water on the stove. Set the average power, wait for the boil. In no case do not interfere with the composition, otherwise it will turn into jam.
5. After boiling, continue heat treatment for another 5 minutes. Take off the foam. Remove the pan with jam to the side, cool to room temperature (7-8 hours).
6. After this time, boil the delicacy again, cool. Repeat these steps for a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.

Apricot jam with black pepper

• peppercorns - 6 pcs.
• apricot - 1.1 kg.
• lemon - 1 pc.
• sugar - 1 kg.
• drinking water - 220 ml.

1. Prepare the apricots in the usual way: sort, rinse, dry, chop, remove the seeds. Send in a heat-resistant dish, fill with water. Squeeze lemon juice here, add pepper.
2. Put the pan on the stove, wait for it to boil, simmer for another 8 minutes. Then add sugar to dissolve. Continue cooking for another half hour.
3. After this time, the delicacy will be ready. You can pour it into sterile dishes while hot, then cork with tin lids and cool. Otherwise, cool the jam, cover with nylon or parchment paper.

• drinking water - 850 ml.
• apricots - 1.2 kg.
• granulated sugar - 1.3 kg.

1. First, sort the apricots, eliminating the unsuitable ones (wormy, bruised, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, remove the stalks, let the fruit dry.
2. Pour water into a saucepan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this period has passed, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
3. Now separately boil the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep covered for 5 hours. After the specified time, boil the cooled mixture, cook for 5 minutes.
4. Remove from the burner, leave for 8 hours. Then add the remaining sugar, again send to boil. When the crystals melt, turn off the fire. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
5. If you want to save apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, cork with tin lids, turn upside down. Cool, then refrigerate for storage.

Apricot jam with orange

• drinking water - 230 ml.
• apricot - 1 kg.
• sugar - 900 gr.
• orange - 1 pc.

1. First of all, sort out the fruits. After that, wash them, cut the stalks. Cut each apricot into 2 sections, remove the seeds. Place the contents in a heat-resistant container.
2. Rinse the orange, squeeze the juice out of it convenient way. Filter the liquid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
3. Pour orange juice into the syrup, transfer the contents to the pan with apricots. Wait for the mass to cool, put it back to boil. After 10 minutes of bubbling, turn off the burner, let the jam cool for 8 hours.
4. When the delicacy reaches room temperature, boil again. After the appearance of the first bubbles, simmer the composition for another 8 minutes. When hot, pour into sterilized containers, roll up with lids.
5. In addition, turn the jars upside down, wrap them in an old sweatshirt. After 12-14 hours, the delicacy will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to use tin lids on treats, fill the jars to the brim. In the case when the cooled jam is packaged, capping with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).

Video: five-minute apricot jam

How to cook apricot jam - the secrets of craftsmanship Cooking apricot jam: step by step To cook delicious and, importantly, beautiful apricot jam, you should be very careful about choosing fruits. It is best to use small apricots, ripe, but with fairly dense pulp. Of course, the fruits must be whole and undamaged, without defects and damaged areas. Prepared fruits are thoroughly washed and dried. It would seem that drying is an optional operation that you can do without, but this is not so: wet fruits are easily boiled soft, turning into a homogeneous mass. Of course, such jam is also tasty, but outwardly it is much less attractive than jam from whole apricots. The next step is to extract the seeds from the fruits. It is most convenient to remove the seeds from the apricot through a small incision in the upper part of the fruit. You can also use a pencil or hairpin to gently push the bone out. In this case, you should try to damage the fetus as little as possible. If desired, the apricot pit can be replaced with a nut (almonds and cashews are ideal) or an apricot kernel. In this case, the nut or apricot kernel is carefully introduced into the fruit through the same hole through which the stone was taken out. After that, the apricots are pricked on all sides with a fork or (preferably) a wooden toothpick. This is done so that the sugar syrup penetrates the fruits more easily, and the jam cooks faster. Prepared apricots are poured with hot sugar syrup. Cooking such a syrup has its own characteristics. It should be remembered that the worse the sugar is refined, the more foam the syrup from it will give when cooking. Therefore, confectioners prefer to use the purest sugar - refined sugar. In any case, whatever sugar is used, it should be heated with a small amount of water until the sugar dissolves, then remove all the resulting foam, wipe the sides of the dish with a clean, wet cloth and cook the syrup over low heat. You can determine the degree of readiness of the syrup using a classic test: a drop of such syrup on a wet plate retains its shape without spreading. It is customary to cook jam in a special dish: a tin or copper basin. A stainless steel pot will work too. But aluminum and enameled containers for cooking jam are not suitable. The shape of the dishes also matters: it is preferable to use pots of large diameter, in which the preparation of jam is faster. Apricots filled with sugar syrup are boiled for exactly one minute, after which they are infused for eight to twelve hours. After this period, the syrup should be carefully drained from the apricots, trying not to damage or crush the fruits. Bring the syrup to a boil, pour over the apricots, boil for two or three minutes and leave again for eight to twelve hours. After that, repeat the operation again, but this time cook until tender. How to determine the readiness of apricot jam? The syrup should become thick, a rich orange hue and a strong apricot flavor. The fruits of apricots in properly cooked jam become translucent and acquire a pleasant texture - soft, but at the same time elastic. It is almost impossible to digest jam prepared in this way, and yet you should be careful: if the color of the jam has darkened, it should be removed immediately from fire. Elegant jam to the table For one kilogram of small apricots, you should take a kilogram and two hundred grams of sugar and one and a half glasses of water. Remove the seeds from the washed fruits, chop the skin of each apricot in several places. Pour the fruit with sugar syrup and let it boil for a couple of minutes, then insist the future jam for eight hours. Repeat these operations until the jam is ready. If desired, the taste of jam can be improved by adding a small amount of lemon zest to the apricots. With this addition, the jam acquires an additional tantalizing aroma, fresh and delicate.

Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves such a delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very awesome tasty?

What do you think, is it possible to add apricot kernels to add flavor to this dish? If you don’t know, then rather read this article, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other pastries.

Interesting! It turns out that apricot jam can be cooked both whole fruits and amber from halves, or you can do it differently, boil it down a lot to make jam or jam.

Which workpiece option do you prefer? Write your feedback or wishes, I will be very glad to read.

Apricot Jam with Pitted "Royal Recipe"

In another way, this option is called royal, it looks very great, for gourmets it's just a godsend, besides, it's a very simple way of cooking. You can cook whole apricots, but at the same time removing the stone from the middle, it will turn out very, very tasty.

We will need:

• for every kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour over with boiling water, and then remove the seeds, but do not throw them away.

2. Pour sugar over the entire container with these sunny beauties.

3. Stir very gently with a slotted spoon and leave them for a couple of hours so that the sweet juice and aroma stand out.

4. Now open the bones and remove the grains, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, put them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in two.

5. So, how to add nucleoli to jam? You need to do this after you boil the jam for 30-40 minutes after boiling, cook over low heat and remove it every time there is foam.

7. It turned out very nice. Pour hot jam into dry sterilized jars, wrap with sterilized metal lids, due to the fact that the method is hot, the containers are re-heat-treated.

Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (you will learn how to do this later), then pour it into jars hot, but wait until it cools, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you don’t cook for five minutes, then you can pour it cold, but it’s better in a hot one, just let it cool in a jar.

8. Turn over immediately, wrap well in a towel, and leave it to cool completely, and then lower it into the cellar or send it to a cool place.

9. Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. Here is such a magical mixture you should get. Tasty discoveries and achievements!

Important! What to do if the finished dish is moldy or fermented? If it fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, maybe you didn’t remove the foam during cooking or washed the fruits poorly and this caused such unpleasant processes.

As promised, I share the link “How to peel apricot pits very quickly and easily?”

Cooking apricot jam according to a proven recipe

Simple pitted apricot jam for the winter - thick and very tasty

Do you want to make it for the future, so that it does not sour and ferment? Then take this note to help and cook on it.

As a child, I remember eating such a masterpiece with my aunt, who always prepares it for the winter, I don’t know why, but she seemed to me to get the most delicious, probably not casually, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.

Important! Be sure to rinse the apricots well under running water.

It seemed to me by itself, everyone does this procedure, but someone doesn’t get jam, it starts to ferment, take off, and a lot more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is quite small, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily come off them.

Interesting! If this miracle is bitter for you, then do not be upset next time, just remove the skin from the nucleoli and apricots.

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this is the best recipe from the chef.

We will need:

• apricots - 1 kg
• granulated sugar - 1 kg

Important! Note the proportions 1:1, always remember this.

Cooking method:

1. Well, here they are our sunny beauties, ah-ah-ah, the main thing is not to eat them right away while washing and cutting. Once I already cooked jam ... 😛 first I ate a piece myself, then my husband came in, the children followed him and in general I had to cook it another time.

Well, let's get started, the first thing, as I have already noted, is to wash the fruits well, it would be better if you soak them for a while in some water.

Important! Take only the freshest and most ripe ones, but at the same time they should be firm, not soft, soft overripe ones are better to take for jams or marmalade.

2. The second step, you will need to remove the bones, how to do it neatly and quickly? There are ways, but how do you do it?

Interesting! The first fastest in my opinion is to take special device, which will remove the pit itself, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone must have seen it. 🙂

The second way, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.

The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.

3. Now proceed directly to cooking food. In order to do this, you need to pour the prepared fruits with sugar, and put them in a cool place.

Important! They must give their juice to make it tasty and fragrant.

4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools down and the juice is better absorbed, 11-12 hours should pass. After that, bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing burns.

5. Well, take a sample, everything is ready, it remains to pour into jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.

Important! It is best to take small jars, and another question is how and where to store? This is best done in a cellar or in a cool place, such as a refrigerator.

I wish you everything turned out for 5+, the main thing is to be in a good mood and everything will work out for you!

Apricot jam with kernels for the winter

This species will be pitted with nucleoli, and will be assigned to the quick cooking option, in our family it is called “Five Minute”. Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.

Interesting! By the way, not only from apricots you can cook five minutes, but from any other berries, because this is the most useful option, since it does not require large cooking, which means it will retain more vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare it, and the result is cool, fragrant and very, very beautiful, just amazing amber.

You can cook this delicacy with the addition of water, or you can without it. Which one do you like more? I will tell you step by step today with the use of water.

We will need:

• Apricots - 2 kg
• Apricot kernels - 220 g
• Sugar - 2 kg
• Citric acid - 6 g
• Water - 400 ml or 2 tbsp.

By the way, why add citric acid? So that it can be stored in the cellar longer and not be so sickly sweet, but slightly sour in taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the pits from them, and knock out the nuts from the pits, how to do this, I wrote and showed you above.

Now the nucleoli can also be bought loose, but of course I took them from the very apricots from which this jam will be. First, boil the sugar syrup, for this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. Such beauty and smell is in the kitchen! Now throw in the citric acid, for a sour touch and for better preservation of the dish.

Important! Now leave the jam to stand for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product is already ready.

4. The final stage again start cooking 5 minutes after boiling, let cool and cook until then, stirring each time, until it is ready (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if the drop does not spread, then it's time to turn off the stove.

Important! You can cook even 1 time, and immediately pour it into jars, in which case it will be much more useful, but this is stored only in the refrigerator and not for very long.

Pour into washed sterilization jars, roll up under the lid and enjoy the taste.

Important! If it turned out liquid? What to do and how to fix the situation? Just strain the sugar syrup and boil it down to your desired consistency.

5. Such a delicious miracle turned out with a pleasant aroma of almonds.

Apricot jam slices in syrup

It turns out that this is an Armenian version of cooking, with the addition of water, which also turns out to be amber and transparent in color. To achieve beauty, you need to take fruits that are not wrinkled, but hard, beautiful on appearance so that the slices are then one to one, overripe ones will not work, it will turn out jam, or mashed potatoes.

We will need:

• apricots - 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, I generally usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Boil until boiling on fire.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them stand in it and cool down. Pour the cooled syrup into a bowl. Next, bring the syrup to a boil again, and then pour the slices into it, they should stand in it and cool.

3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be weak. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let cool. Step No. 3 will need to be repeated 4-5 times, of course, you can immediately boil it, that is, boil until cooked, but the result will not be the same, using this technique, the jam will turn out slice to slice. Therefore, it is up to you to decide, if time permits, then you will have to “puff up”.

4. The finished miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids should be washed and boiled well. Serve with coffee or cocoa for an afternoon snack or just for fun. Bon appetit, friends!

Amber apricot jam fried in a pan

It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a blank in a pan, which then will certainly please everyone. We are surprised that it is not a bowl or a pan that is used, but the secret here is this, in the pan you get this gourmet with caramel flavor. For elegance, you can also add lemon or lime juice, that will be cool. original version, is not it?

We will need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tbsp
• good mood

Cooking method:

1. Wash these yellowish, slightly orange fruits and wipe them with a dry towel.

2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut into cubes.

3. Turn on the fire, the main thing is weak and cook until the sugar dissolves, then add a little and cook until tender, carefully adjusting the halves from under each other so that caramel turns out of the syrup, i.e. the syrup should start to stretch. Should take about one hour.

If you made cubes, then it should look something like this:

Important! Do not forget that the proportions of sugar and fruits are 1 to 1.

4. Now take the sterilized jars and pour the creation into them. Roll up the lids and put the jars under a fur coat for the night. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes such a dessert, it can be used in pies, lubricate muffins, cakes and even cottage cheese casseroles or cheesecakes. Orange will give an unexpected taste of citrus, try it.

To get very thick, it is important to take overripe fruit, but look carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

• Apricots - 1 kg
• Orange - 1/2 pc.
• Sugar - 0.6 kg

Cooking method:

1. What do you think, in order to achieve such a consistency as in this picture, what needs to be done? Yes, that's right, you need to twist it in a meat grinder or use a food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. Bones are not needed. The output should be such a puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.

3. What a beauty all the same, it just takes your breath away from the brightness of such ingredients, the smell is simply amazing. I want to no longer cook, but to eat everything.

4. Add sugar and stir until the mixture gives juice. Cook on a slow flame after boiling for 40-50 minutes. And then send this miracle of nature in jars.

It's such a mess, isn't it? And how you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.

By the way, remember dandelion jam? I have already opened one jar and ate it. 😈 , and my beloved family helped me.

How to cook at home apricot jam in a slow cooker

In your favorite miracle helper, it turns out even tastier and more boiled, especially if it is jam, the fruits themselves will melt right away, turn into mashed potatoes, I suggest watching the video from the YouTube channel.

Advice! If suddenly such a situation happened that an open jam suddenly became sugary, what to do in this case, I suggest cooking delicious jelly!

On this, write more wishes or advice, which one tell everyone which peach or apricot do you like more, maybe you have some interesting secrets of your own. See you all, have a great weekend!

Sincerely,

The simplest and delicious recipes delicate and fragrant apricot delicacy

Pitted apricot jam

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

• Apricots - 0.9 kg;
• Water;
• Sugar - 0.9 kg.

For pitted apricot jam, well-washed fruits are cut lengthwise and pitted. If desired, the fruit can be left in this form, or can be cut into pieces. Pour apricots laid in a deep saucepan with sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and become saturated with sweetness.

Please note: if there is not so much time, then you can pour about 190 ml of water into the pan and immediately send it to the fire. In any case, infused or water-filled fruits are boiled for 1 minute, while removing the resulting foam. After that, the fruit again needs to 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 jars and corked.

Apricot jam with five-minute slices

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, for it you need:

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

How to cook jam with slices of apricots "five minutes": dry the washed fruits with a towel. Peeled apricots are cut into slices and poured into an enamel pan in layers. At the same time, you need to spread the fruits with the middle up, pouring each layer with granulated sugar. While the apricots release their juice, they can be set aside (for at least 4 hours, you can refrigerate overnight) and prepare the jars.

Pour infused apricots with clean boiled water (it is possible without it if the jam should be thicker) and send it to the stove. Boil on medium heat for 5 minutes, then set aside for 3 hours. These events are repeated 3 times. If you want to leave whole slices, then you should not mix the jam during the cooking process. You just need to shake the container or shake it from side to side. When it boils, skim off the foam.

After the third boil, we scatter the jam over dry, clean jars, cork and let cool, after which we put it in a cool place.

Pitted apricot jam for five minutes

You can also make pitted jam according to the five-minute recipe.

For it you need to take the following ingredients:

• Sugar - 1 kg;
• Apricots - 2 kg.

The jam boiled according to this recipe turns out to be liquid, but it is perfect for soaking cakes and biscuits, you can make a fruit drink or a cocktail from it. We clean the prepared fruits from the stones and put them in a pan or bowl with an enameled surface.

Having covered 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, put the fruit on the fire and, stirring, bring to a boil. Boil the delicacy for 5 minutes, then cool and boil again for 5 minutes 3 times.

When the finished treat has cooled, you can pour it into sterile jars. Having corked, the delicacy should cool, after which it can be put away in the cellar.

Apricot jam with kernels

Seedless, but with kernels, apricots will also come in handy. The original jam will be obtained from the following amount of ingredients:

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

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

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

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

After that, you need the fruit to release the juice. To do this, leave them overnight. Be sure not to mix the fruit. Also, the secret of whole slices, not only to shake, but not to 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, after which we lay them out in sterile jars and cork. 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 treats the best recipe apricot jam will be an 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 peeled, removing the seeds, and divided into halves. Sprinkling with sugar, apricots are laid out in a container for cooking, adding crystals of instant gelatin to the same place. Leave it like this 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 into sterile jars and cork. Before use, it is advisable to put the jam in the refrigerator for a while so that it freezes a little. After that, apricot jelly-like jam is ready. Happy tea!

Ripe apricot jam

It is not always possible to cook what you want from overripe fruits.

For example, compote of them is unlikely to work. However, you can think of an excellent jam from overripe apricots. Rather, it will turn out more like jam, but very tasty. For him, you need to prepare such 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, wash and dry the apricots. When the fruits dry on a kitchen towel, you can remove the skin from them. 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 you do not have to wait for the juice to be released. Boil on low heat for 15 minutes, stirring constantly. When the jam has completely cooled down, you need to boil it in two more batches of 10 minutes. Between cooking, we also set aside the mass to cool.

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

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

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

So they bypass their attention and apricots. Many simply do not know whether it is possible to freeze apricots for the winter, and they are not only possible, but must be prepared in this way. Sunny fruits contain many useful substances 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 with carotene, the amount of which in them is not inferior to the amount 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, you can save absolutely all the vitamins and elements. There are several ways to freeze:

• Whole;
• In syrup;
• halves;
• Grated with sugar.

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

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

Secondly, the process of freezing apricots should be gradual and unhurried so as not to end up with unappetizing porridge.

How to freeze apricots

Depending on the method of freezing, the rules for harvesting will also change. So, in order to learn how to freeze apricots correctly, you must first decide how you want to prepare them. Consider the features of freezing apricots in different ways.

General procedures for all freezing methods:

• For freezing, ripe fruits without damage are needed.
• Fruits are thoroughly washed in warm running water and laid out on a towel to dry.
• At the next stage, whole fruits can be divided into two slices, relieving them also of seeds.

Next, to save the fruit whole or in half, 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: compote, sauce, smoothies, jam, and more. Instead of a tray, you can just use a clean plastic bag. Naturally, it is desirable that there are no other products in the chamber for the freezing period.

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

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

Apricot jam with slices: quick and easy

Everyone is used to the fact that cooking jam from apricots and other fruits requires not only skills, but also a lot of patience.

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

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

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

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

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

Apricot jam: recipe by Yulia Vysotskaya

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

• Lemon - 0.5 pcs.;
• 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 put on the stove. When the water boils, add sugar and juice of half a lemon to the fruits. 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 against the walls of the container.

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

Apricot jam in the Redmond slow cooker

Anyone who has tried this miracle of technology knows how much easier it is to cook with a slow cooker.

It is much easier and faster to prepare sweets for the winter with it. To make excellent apricot jam in the Redmond slow cooker, you need to prepare the products in proportions of 1 to 2:

• Fruits - 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. Ready halves can also be cut into pieces. We place the fruits in the bowl of the multicooker, falling asleep on top of sugar. Lemon juice can be added to the dish if desired.

We set the multicooker for 1 hour in the "baking" mode. Further, the hostess will only need to periodically stir the mass so that it does not stick to the bottom. But that's all, when the time is up - it remains to spread the jam in 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 slow cooker is the small volumes of one batch of the workpiece. But it's worth it. Happy tea!

Pitted Apricot Jam: Royal Recipe

An original variety for those who love pitted apricot jam - a royal recipe for making treats.

It will require more effort and time spent, but all the work will not be in vain. For this variation simple recipe will need:

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

Wash and dry fruits thoroughly. Bones from fruits are obtained in a not quite traditional way. It is necessary to insert a thin wooden stick into the recess from the tail and squeeze the core out of the fruit. This must 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, gently breaking them with a hammer, and “stuff” our apricots with them. Now we are preparing sweet syrup. Pour the fruits laid in the pan with the boiled liquid and put it on the 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 for more than 12 hours. For the third time, jam can be poured into sterile jars and rolled up for the winter. Happy tea!

Transparent apricot jam “Amber Lake”

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

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

For this recipe, any fruit is suitable, both slightly overripe and unripe. As dishes, we take a pan with a thick bottom or a brass basin. 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 rearrange the pan with fruit on the stove, you can add a little water to speed up the cooking process. While the sugar is melting, gently mix the mass with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for the boil and remove from heat. While neither the container nor the mass has cooled yet, you can turn the fruit over, completely dousing them with hot syrup. Now we leave the delicacy for a day.

The next day, we warm up the jam again, putting the pan on a slow fire, bringing it to a boil. Now reduce to a very small flame and warm 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, heat the jam for the last time, continuing to mix the fruit very gently. Already quite hot jam is poured into jars and corked.

Apricot jam with pits

To treat yourself to 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 the given amount of products, about 1 liter of finished jam should be obtained. In running water, we wash the fruits well, dry them on a kitchen towel and divide them into slices, removing the seeds along the way. We take out the kernels from the seeds and also wash and dry them. Now we lay out slices of apricots in layers in a saucepan, sprinkling them with granulated sugar. If, nevertheless, the fruits are not quite ripe, then you can add a little water to the pan. So we leave the products for a day.

The next day, we send the pan to the stove and bring the mass to a boil. At this time, you need to constantly stir, helping the sugar to dissolve better. When the jam boils, 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, add citric acid if you decide to add it, although this is not necessary. At the same time, add our nucleoli and mix everything thoroughly. The jam is ready! Pour the delicacy into clean steamed (sterile) jars, cork and leave 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 refined delicacy, which is not ashamed to regale guests. To prepare it, you need to take the following products:

• Fruits (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 the best fruits are washed and pitted. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or bowl for cooking. It is recommended to choose dishes made of brass or copper. Walnuts can be used instead of apricot kernels.

Pour water into the pan to the fruits (about 200-250 ml) and add sugar. Cook fruit with 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 syrup with apricots in this way, let it cool. After that, pour the syrup into a separate bowl and return it back to the stove. Pour fruit with boiling syrup. Then, when it cools, 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 density and taste, it can be laid out in sterile jars and corked. Sunsets are immediately wrapped in a towel, which was previously soaked in water. In the cellar we remove the already cooled workpiece.

Apricot jam with soda

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

The recipe will require some attention and diligence. Required products:

• Fruit - 1 kg;
• Sugar - 1 kg;
• Water;
• Soda - 1 tsp

From the washed fruits, remove the seeds and divide the fruits into slices. So that during the thermal treatment the fruits do not fall apart, you need to pour the slices for 5 minutes soda solution. We dissolve soda in 1.5 liters of water.

Separately, we prepare the syrup, with which we fill the apricot slices. Let them cool, then drain the syrup back and boil again. Pour the 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 in sterile jars.

Apricot jam slices in a slow cooker

You can easily and quickly prepare apricot jam with slices in a slow cooker. For this recipe you will need the following ingredients:

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

Dry the washed fruits kitchen towel and take out the bones. Next, cut the apricots into slices and put them in the multicooker bowl. From above, we fill our fruits with sugar, add lemon juice, mix well, but gently. We select the “extinguishing” mode and set the equipment for an hour of work.

Please note that if the mode is set to “stewing”, then you can cook with the lid closed, but if “baking”, then do not close the lid. Periodically stir the jam for the first 15 minutes and constantly for the last 15 minutes so that it does not burn.

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

Unripe apricot jam

If a lot of unripe fruits have come across from a crop or a purchased apricot, you should not be upset.

You can make 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.

washed thrice in cold water through a colander, fruit should be pricked with a needle, and preferably with a toothpick across and along the fruit right through the soft bone. Then we dip the fruit in boiling water for a couple of seconds and strain. Now you need to leave them on a towel to dry. While they dry, you can prepare the syrup.

We dip the dried fruits into the already prepared hot sugar syrup, squeeze the juice from the lemon and send it there. Boil the mass until cooked, periodically removing the foam with a slotted spoon. Vanilla can be added if desired. We pack the finished jam in jars.

Delicious apricot jam in a bread machine

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

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

We wash the apricots, divide them in half, removing the stones along the way. Pour water into the bowl of the bread machine and lay out the prepared fruits. In the 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 make a thick jam or jam, then apricots must be divided into 6-8 parts before cooking and mixed well with the rest of the ingredients during cooking. When the work of the bread machine is over, the jam can be sealed in sterile jars and chilled in 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 jams will be included in this list.

But, when to buy apricots for jam in order to be in time for ripe, and not already overripe fruits, or vice versa, not to hurry, 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 in mid-July and lasts until the end of the month. The ideal option there will be harvesting, and hence the purchase of fruit in the second half of July. If you plan to harvest jams or just jams without whole fruits, then you can extend the harvesting period until the beginning of August at most. Then the amber fruits are already disappearing from the shelves.

It is worth mentioning not only when, but also how to choose fruits so as not to get into a mess. Firstly, the fruits should not have brown spots and dots, which indicate second-class fruit. They are not harmful, but the quality of the final product will be spoiled. Secondly, you should not choose soft fruits, because this also indicates their venerable age. It is recommended to give preference to elastic apricots.

Another note is not to buy chopped or cracked fruits, since in the place where the juice is released, a good environment is formed for the development of microorganisms. As for varieties, it is better to purchase fruits with red sides for harvesting - they will be both sweet and fragrant.