How to make pitted apricot jam recipe. How to make 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 have settled further north have to be content with the harvest ripening in boxes. Despite this, residents of all regions manage to feast on southern fruits during the season and prepare many delicacies 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 recipes on this page will help you fully enjoy the luxury of a 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 call. 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 a thick piece 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. To maintain a rich color, use lemon juice.

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, the mixture should be cooked 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 billet 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, but also the nucleoli are used. They give the workpiece an unusual almond flavor, so there is no point in spending money on expensive nuts. To make 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 the 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 slices become 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 into cans while hot.

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 a lot 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 application for apricot jam.

Apricot can be safely called a storehouse of nutrients. The pulp of the fruit 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 work of the heart muscle, gastrointestinal tract, and gall bladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and blood glucose.

Features of making apricot jam

1. Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not cook wild-caught treats, and unripe fruit... Jam and jam are made from mashed and overripe apricots, but not jam.
2. The granulated sugar should soak the apricot wedges gradually, so cooking the treat is carried out in stages. This move will allow you to keep the shape of the fruit and maintain the required consistency of the finished dish.
3. Do not stir the apricots with the syrup throughout the boil. Shake lightly the heat-resistant container in which the composition is prepared. Otherwise, you will get gruel, the fruits will lose their shape.
4. Do not leave the stove. Skim off the foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. This will make the jar slices look beautiful.
5. For any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at 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. In the case of 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. Go over the fruits. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stalk area. Do not remove the seeds, the treat is made 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 put the fruit in boiling water, cook on medium power for 3 minutes.
3. After the specified period, remove the fruits, immediately dip them in ice liquid. Leave the apricots on a sieve to evaporate moisture. Stick each fruit with a toothpick, making 4-5 holes.
4. Combine 430 ml. drinking water with granulated sugar, stir to get the crystals wet. Boil the syrup from this mass. 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, add 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 has reached room temperature, send it back to the burner. Boil again on low power. Turn off the stove, let the treat cool down. Boil the product a third time, repeating the previous steps.
7. It is not difficult to check the readiness: drip a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Fully cooled jam is laid out in sterile jars, sealed with parchment paper and rubber 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, not overripe, wormholes and disease-free fruits. Thoroughly remove plaque by rinsing the fruit under the 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 slices. Place the apricots in a cooking pot, sprinkling sugar over the layers.
3. Soak the contents for 7 hours so that the juice comes out and the sugar partially melts. When the specified time has passed, add water (you can skip this step if you need to get thick jam).
4. Place the container with apricots, sugar, water on the stove. Set the power to medium, wait for a boil. In no case interfere with the composition, otherwise it will turn into jam.
5. After boiling, continue cooking for another 5 minutes. Skim off the foam. Move the saucepan to the side and cool to room temperature (7-8 hours).
6. After this time, boil the delicacy again, cool. Repeat these steps a total of 3 times. Sterilize the container in advance, pour the prepared composition into dry hot jars. Roll up immediately, let cool.

Apricot jam with black pepper

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

1. Prepare apricots in the usual way: sort through, rinse, dry, cut, exclude seeds. Send to heat-resistant dishes, fill with water. Squeeze lemon juice here, add pepper.
2. Put the saucepan on the stove, wait until it boils, simmer for another 8 minutes. After that, add granulated sugar to dissolve. Continue cooking for another half hour.
3. After this time, the treat will be ready. You can pour it into a sterile container while hot, then seal it 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, excluding the unsuitable ones (wormy, dented, too ripe). Prefer fruits of the same size and ripeness. Rinse, remove the stalks, let the fruit dry.
2. Pour water into a saucepan, wait until it boils. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this deadline has passed, send the apricots into ice water. Take a toothpick and make 4-6 holes in each fruit.
3. Now boil the syrup from 900 gr. sugar and water. Stir until the grains dissolve. When the base is ready, pour the apricots into the sweet mass. Keep covered for 5 hours. After a 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 cook. When the crystals melt, turn off the heat. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
5. If you wish to preserve the apricot jam for the winter, do not refrigerate it after boiling. Pour immediately into sterile jars, seal with tin lids, turn upside down. Cool, then store in the cold.

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 out 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 in a convenient way... Filter the liquid. Boil the sugar and water syrup separately. 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 until the mass has cooled, put it to boil again. After 10 minutes of boiling, turn off the burner, let the jam cool for 8 hours.
4. When the treat reaches room temperature, boil it again. After the first bubbles appear, simmer the composition for another 8 minutes. While hot, pour into sterilized containers, roll up the lids.
5. In addition, turn the cans upside down, wrap them up in an old sweatshirt. After 12-14 hours, the treat will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to roll up the treat with tin lids, fill the cans to the brim. In the case when cooled jam is packaged, corking with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark conditions (cellar, basement, refrigerator).

Video: five-minute apricot jam

How to cook apricot jam - the secrets of the craft Cooking apricot jam: step by step To cook delicious and, importantly, beautiful apricot jam, you should be very careful about the choice of fruit. It is best to use small apricots that are ripe but firm enough. Of course, the fruit must be intact and undamaged, free from defects and spoiled areas. The prepared fruits are thoroughly washed and dried. It would seem that drying is an optional operation that can be dispensed with, but it is not: wet fruits are easily boiled, turning into a homogeneous mass. Of course, this jam is also tasty, but outwardly it is much less attractive than jam made from whole apricots. The next step is to extract the seeds from the fruit. The most convenient way to remove the pits from the apricot is through a small incision in the top 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 kernel can be replaced with a nut (almonds and cashews are ideal) or an apricot kernel. In this process, the nut or apricot kernel is carefully inserted into the fruit through the same hole through which the stone was taken out, after which the apricots are pricked from all sides with a fork or (preferably) a wooden toothpick. This is done so that the sugar syrup penetrates the fruit more easily and the jam cooks faster. Prepared apricots are poured with hot sugar syrup. Cooking such 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 little water until the sugar dissolves, then remove all the foam formed, wipe the walls of the dishes with a clean wet cloth and cook the syrup over low heat. You can determine the degree of readiness of the syrup using the 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 tinned or copper basin. A stainless steel pot is also fine. But aluminum and enameled containers for cooking jam are not suitable. The shape of the dishes is also important: it is preferable to use pots with a large diameter, in which the preparation of the 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, being careful not to damage or crush the fruits. Bring the syrup to a boil, pour over the apricots, boil for two to three minutes and leave again for eight to twelve hours. After that, repeat the operation again, but this time cook until tender. How do you know when apricot jam is done? The syrup should be thick with a rich orange hue and a strong apricot aroma. The fruits of apricots in a properly cooked jam become translucent and acquire a pleasant texture - soft, but at the same time elastic. It is almost impossible to digest the jam prepared in this way, and you should still be careful: if the color of the jam has darkened, it should be removed immediately from the fire. Elegant jam for 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. Extract the seeds from the washed fruits, chop the skin of each apricot in several places. Pour the sugar syrup over the fruit and let it simmer for a couple of minutes, then insist the future jam for eight hours. Repeat these operations until the jam is fully cooked. If desired, the taste of the 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 the preparation of a sweet dessert called apricot jam, I think that everyone loves such a delicacy. Do you want to learn how to cook and cook it properly so that it turns out thick and very awesomely delicious?

Do you think it is possible to add apricot kernels to add aroma to this dish? If you don't know, then read this article more quickly, 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 baked goods.

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

What kind of preparation do you prefer? Write your feedback or wishes, I will be very glad to read it.

Apricot preserve with seeds "Royal recipe"

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

We need:

• for each kg of apricots add 1 kg of sugar

Cooking method:

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

2. Fill the entire container with these sunny beauties with granulated sugar.

3. Stir with a slotted spoon very gently and leave for a couple of hours to release the sweet juice and aroma.

4. Now open the bones and remove the seeds, 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 no time.

5. So, how to add nucleoli to jam? You need to do this after boiling 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 nicely. Pour hot jam into dry sterilized jars, wrap with metal sterilized 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 a five-minute minute (you will find out how to do this later), then pour it hot into the cans, but wait until it cools down, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Alternatively, immediately turn the can upside down. If you do not cook for a five-minute period, then you can pour it cold, but it is better hot all the same, just let it cool in a jar.

8. Immediately turn over, wrap well in a towel, and leave it to cool completely, and then lower it to 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. This is the magic mixture you should get. Delicious discoveries and achievements to you!

Important! What to do if the finished dish is moldy or fermented? If fermented, then you can make wine, but I do not recommend fighting with mold, do it right next time, perhaps during cooking you did not remove the foam or washed the fruit poorly, this caused such unpleasant processes.

As promised, I am sharing the link "How to peel apricot pits very quickly and easily?"

Cooking apricot jam according to a proven recipe

Simple seedless apricot jam for the winter - thick and delicious

Do you want to do it for future use so that it does not sour and ferment? Then take this note to help and cook for it.

As a child, I remember eating such a masterpiece at my aunt's house, who always prepares it for the winter, I don't know why, but she seemed to me to get the tastiest, probably not casual, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably extraordinary.

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

It seemed to me by itself, everyone is doing this procedure, but someone does not get the jam, it begins to ferment, take off, and much 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 very small, then you can do 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 get off them.

Interesting! If this miracle is bitter for you, then do not be discouraged next time, just remove the peel 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 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 handsome men, ah-ay-ay, the main thing is not to eat them right away while you wash and cut. Once I already cooked the jam ... 😛 first I ate a piece myself, then my husband came in, followed him by the children and, in general, I had to cook another time.

Well, let's get started, first of all, as I have already noted, you need to wash the fruits well, it will be better if you soak them in water for a while.

Important! Take only the freshest and ripe ones, but at the same time they should be hard, not soft, soft overripe is better for jams or preserves.

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

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

The second method, 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, but in slices.

The third is the most original, you need to take a stick or pencil, 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 the food. In order to do this, sprinkle the prepared fruits with sugar and put them in a cool place.

Important! They have to give away their juice to make it tasty and flavorful.

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, it should take 11-12 hours. Then bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing is burnt.

5. Well, then take a sample, everything is ready, it remains to pour into the 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 such 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 all succeed at 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 seedless with nucleoli, and will be classified in the fast cooking option, in our family it is called "Pyatiminutka". Due to the grains, this sweet delicacy will have a very cool taste, this is almond, by the way, you can take almonds instead of apricots.

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

You can prepare this delicacy with the addition of water, or without it. Which one do you like best? I'll walk you through the steps today using water.

We 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? To keep it in the cellar longer and not be so lusciously sweet, but a little sour in taste.

Cooking method:

1. Well, buy apricots in a store or at the 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 seeds from them, and beat the nuts out of the seeds, how to do this, I wrote and showed you above.

Now nucleoli can be bought for different weights, 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 with each other, 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 stir, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and remove the foam from the surface.

3. Beauty and the smell is in the kitchen! Now toss in the citric acid for a sour shade and for better preservation.

Important! Now let the jam sit 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 it is ready, stirring each time, (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 even cook once, and immediately pour it into jars, in this case it will be much more useful, but this is stored only in the refrigerator and not very long.

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

Important! If you get liquid? What to do and how to fix the situation? Just drain the sugar syrup and boil it down to the consistency you want.

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

Apricot jam wedges 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 not crumpled, but hard, beautiful on appearance, so that the slices are then one to one, overripe will not fit, you get a jam, or puree.

We need:

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

Cooking method:

1. Make a syrup. Pour into a saucepan, in general I usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Cook until boiling over the 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 off. Drain the cooled syrup into a cup. Next, bring the syrup to a boil again, and then pour the slices over them, 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 low. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let it cool. Step number 3 will need to be repeated 4-5 times, you can of course immediately boil it, that is, boil it until cooked, but the result will not be the same, with the help of this technique the jam will turn out a slice to a slice. Therefore, it's up to you, if time permits, you will have to "pimp".

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 must be well washed and boiled. Serve with coffee or cocoa for afternoon tea or just like that. Bon appetit, friends!

Amber apricot jam, fried in a pan

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

We need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tablespoons
• great mood

Cooking method:

1. Wash these yellow, 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 it into cubes.

3. Turn on the heat, the main thing is low and cook until the sugar dissolves, then add a little and cook until tender, gently tweaking the halves from under each other, so that the syrup turns out to be caramel, that is, the syrup should begin to stretch. It should take approximately one hour.

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

Important! Do not forget that the proportions of sugar and fruit go 1 to 1.

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

Apricot jam with orange

Absolutely everyone likes this dessert very much, it can be used in pies, grease muffins, cakes and even curd casserole or cheesecakes. Orange will give an unexpected citrus flavor, try it.

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

We need:

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

Cooking method:

1. What do you think, in order to achieve the consistency in this picture, what needs to be done? Yes, you really 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. No bones are needed. At the exit, you should get such a puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also pass through a meat grinder, I usually do with the peel, you can do without it to remove the bitterness.

3. What all the same krasotischaaaa, just breathtaking from the brightness of such ingredients, the smell is simply amazing. I would like to no longer cook, and so eat everything.

4. Add sugar and stir to make juice. Cook over low heat after boiling for 40-50 minutes. And then send this wonder of nature in jars.

Such is the dumbness turned out, 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 the dandelion jam? I already opened one jar and ate it. 😈, and my beloved family helped me.

How to cook apricot jam at home in a slow cooker

In your beloved miracle worker, it turns out even tastier and more savory, especially if it's jam, the fruits themselves will melt right like that, turn into mashed potatoes, I suggest watching a video from the YouTube channel.

Advice! If suddenly there was such a situation that the open jam suddenly became sugar-coated, what to do in this case, I propose to cook delicious jelly!

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

Yours faithfully,

The simplest and delicious recipes delicate and aromatic apricot delicacy

Pitted apricot jam

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

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

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

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

Apricot jam in 5-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, it requires:

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

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

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

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

Pitted apricot jam five minutes

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

For him you need to take the following ingredients:

• Sugar - 1 kg;
• Apricots - 2 kg.

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

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

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

Apricot jam with kernels

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

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

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

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

How to cook apricot jam in slices

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

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

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

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

Apricot jam with gelatin

For lovers of jelly, marmalade and thick delicacies the best recipe 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 cleaned by removing the seeds and divided into halves. Sprinkle with sugar, put the apricots in a cooking container, adding crystals of instant gelatin there. We leave in this form for a day. The next day, there will be enough juice and the fruit can be put on a slow fire. After bringing to a boil, remove the foam.

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

Overripe apricot jam

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

For example, they are unlikely to make a compote. However, you can think of an excellent jam from overripe apricots. Rather, it will be more like jam, but very tasty. For him, you need to cook the following products:

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

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

Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that you don't have to wait for the juice to release. Boil over low heat for 15 minutes, stirring constantly. When the jam is completely cool, you need to boil it in two more passes of 10 minutes each. Between cooking, we also set the mass aside to cool.

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

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

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

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

Useful properties of apricots that are preserved when frozen:

• The fruits acquire this bright color of the sun due to the saturation of carotene, the amount of which in them is not inferior to the amount contained in 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 vitamins and elements. There are several ways to freeze:

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

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

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

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

How to properly freeze apricots

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

Common procedures for all freezing methods:

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

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

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

Well, the last way is to grind the fruit with sugar. Washed apricots are crushed by any affordable way in mashed potatoes. Now add sugar to taste and lemon juice to it. When the sugar dissolves in the juicy mass, you can lay out plastic containers and, closing them, put in the freezer.

Apricot wedge jam: quick and easy

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

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

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

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

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

The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Enjoy your meal!

Apricot jam: recipe by Julia Vysotskaya

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

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

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

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

Apricot jam in a Redmond slow cooker

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

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

• Fruit - 600 g;
• Sugar - 300g.

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

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

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

Apricot Pitted Jam: The Royal Recipe

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

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

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

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

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

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

Transparent apricot jam "Amber lake"

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

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

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

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

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

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

Apricot jam with pits

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

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

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

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

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

5 minutes before the end of cooking, you need to add citric acid if you decide to add it, although this is not necessary. At the same time, we add our nucleoli, mix everything thoroughly. The jam is ready! We pour the treat into clean steamed (sterile) jars, seal and leave to cool in the usual way - wrapped in a blanket and turned 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 a shame to regale guests. To prepare it, you need to take the following products:

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

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

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

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

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

Apricot jam with baking soda

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

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

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

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

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

Apricot jam in slices in a slow cooker

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

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

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

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

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

Unripe apricot jam

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

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

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

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

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

Delicious apricot jam in a bread maker

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

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

We wash the apricots, divide them in half, simultaneously removing the seeds. Pour water into the bowl of the bread maker and lay out the prepared fruits. In vehicle modes, select "Jam" and press the start button. From time to time 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 before cooking, you need to divide the apricots into 6-8 parts and mix well with the rest of the ingredients during cooking. When the work of the bread maker is over, the jam can be sealed in sterile jars and chilled into the cellar until better times.

When to buy apricots for jam?

If the hostess first encountered the preparation of sweet dishes for the winter, then for sure the 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, on the contrary, not to rush, acquiring more green fruits? Let's try to answer this question.

Despite the fact that apricots can be found on sale already at the end of spring, the season for these sunny fruits begins from mid-July and lasts until the end of the month. 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 jam without whole fruits, then you can extend the harvesting period to a maximum of the beginning of August. Then the amber fruits disappear from the shelves.

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

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