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

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

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

Apricot jam - preparing dishes

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

Apricot jam - fruit preparation

Any variety of apricots can be used for jam, including semi-wild poles. Overripe fruits should not be used. Apricots are boiled either whole or in halves, after separating the seeds. Some housewives only cut the fruit a little so that after removing the seed, the fruit is almost whole. This mainly depends on the size of the fruit and individual preference. Sometimes kernels extracted from the seeds are put into the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, including poisoning.

Apricot jam (option 1)

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

Apricot jam (option 2)

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

Apricot jam with oranges

For those who love pleasant sourness in their dishes, the recipe for apricot jam with oranges is suitable. This dish will require 1 kg of oranges and 2 kg of sugar for 4 kg of apricots. The oranges should be cut into half rings, and the apricots should be divided into halves, removing the seeds. Next, the fruits are laid out in an enamel bowl and covered with sugar. After 2-3 hours, the dishes are put on low heat and brought to a boil. Cool and repeat the process. Then they are laid out in jars, tightly closed and put in a cool place.

Apricot jam

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

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

Tip 2. To keep the apricot intact, the pit can be removed not by cutting the fruit, but simply push it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

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

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

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

Here is a list of the minimum amount of ingredients:

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

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

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

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

I fill the fruit with sugar.

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

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

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

Lusha required amount nuts.

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

I break very large pieces of kernels in half.

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

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

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

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

Apricot jam with kiwi

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

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

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

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

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

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

Another popular apricot jam recipe will require:

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

Fragrant ripe apricots will need to be sorted out, rinsed thoroughly in running water, dried on a napkin, removed from the seeds and divided into parts along the groove. Then, on the bottom of the cooking utensil with wide and low sides, put the halves of the fruit in cups upside down, cover with granulated sugar so that all the halves are filled with sugar. Next - put another layer of apricots - and again cover with sugar. Do this until all the fruits are in cooking utensils... After the end of all the work, the dishes with apricots sprinkled with sugar must be left for a day.

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

Unusual apricot jam with ginger, almonds and carrots

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

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

Apricot jam (fast)

Apricot jam

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

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

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

The proportions of apricot jam

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

Apricots

How to make apricot jam (fast)

• Rinse the apricots, divide into halves, discard the seeds. Cover with sugar, let stand to let the apricots start juicing. If there is no time, you can heat a bowl of jam over low heat, stirring constantly, the juice will flow quickly.
• How to boil - cook for 15 minutes. Stir, skim off.
• Pack the jam into jars,. Store in a cool, dark place.

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

Peeled apricots I cooked right away, without waiting for the juice to release. Apricot foams are very tasty!

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

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

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

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

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

How can you cook apricot jam so that the slices in it remain intact and not creep in hot syrup? There is a main nuance. To keep the shape of the fruit, it is necessary to take slightly unripe apricots, as they have a fairly dense flesh.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

How to make jam in syrup

Recipe:

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

What to do:

1. Apricots are sorted, washed cold water, cut lengthwise into halves and select seeds, large fruits are cut into 4 slices.
2. The syrup is boiled: the water is allowed to boil, sugar is poured in several steps, they are constantly interfered so that the sand does not burn and completely dissolve.
3. Pour the apricots with boiling syrup, leave for 12 hours. The syrup is drained, boiled for 5 minutes, the apricots are again poured and kept for 12 hours.
4. The jam is boiled in several steps for 5-10 minutes with cooling to room temperature. Stir periodically with a wooden spatula or spoon, remove the foam.
5. Readiness is determined by the signs:

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

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

Preparation recipe Five minutesꞌꞌ

Recipe:

• chopped apricots 1 kg,
• sugar 1.4 kg.

How to cook:

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

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

Classic pitted apricot jam

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

Required Ingredients:

• 2 kg of apricots;
• 2 kg of sugar.

Preparation:

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

When the apricots have enough juice, place the pot over low heat and cook until boiling, stirring occasionally. When the apricot mass boils, set the timer for 5 minutes and after the specified time, remove the pan from the heat. We leave the jam for a day.

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

Apricot jam with seeds

This aromatic and delicate delicacy can be stored for several years. It can be consumed as a standalone dessert and used in homemade baked goods.

Required Ingredients:

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

Preparation:

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

Apricot jam with oranges and currants

If you add oranges and red currants to apricots, then we get an unusual and rich in vitamins delicacy, which will be an excellent tool for the prevention of flu and colds.

Required Ingredients:

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

Preparation:

Wash apricots, cut into halves and remove seeds. Wash the oranges and rub the zest on a small grater. Peel one citrus and divide it into slices. Wash the currants, dry them and carefully peel the berries from the stalks.

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

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

Apricot jam with peaches

The jam prepared according to this recipe turns out to be incredibly tender and aromatic. To its taste, this delicacy resembles a fruit dessert with caramel.

Required Ingredients:

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

Preparation:

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

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

Jam from apricots

It doesn't take long to make apricot jam, and the result will meet your best expectations. The finished dessert has an incredibly delicate taste and unsurpassed aroma.

Required Ingredients:

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

Preparation:

For this recipe, only ripe and soft fruits should be used. It is best to choose overripe fruits, as they can be used to achieve the desired consistency. Selected apricots should be washed, cut into halves and pitted. Put the chopped fruits in a deep container, add freshly squeezed lemon juice and cover with sugar. We leave the apricots in this form for 4 hours so that they let the juice out.

When the fruits release enough liquid, put the pan on a low heat and bring to a boil, then remove the apricots from the heat and remove the foam formed on the surface. Grind hot fruits with a blender until smooth and puree and place the mixture on low heat. The jam should be cooked for about an hour, stirring constantly and removing the foam. When the mass becomes thick and stringy, remove it from the heat, pour it into jars and roll up the lids.

Apricot jam with citrus fruits

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

Required Ingredients:

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

Preparation:

For this recipe, it is better to use hard and not overripe fruits. Wash apricots, put them in a colander to allow excess liquid to drain. We clean the washed and dried fruits from seeds (we do not throw out the seeds, but put them in a separate dish).

Place the apricots in a saucepan and proceed to the processing of citrus fruits. Pour the lemon and orange over with boiling water, cut into medium-sized pieces and pass through a meat grinder along with the peel. Add the resulting citrus mass to the pan to the apricots and cover everything with granulated sugar. We leave the fruit in this form for several hours so that they let the juice out. At this time we split apricot pits so that the kernels remain intact.

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

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

Apricot jam with grapefruit

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

Required Ingredients:

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

Preparation:

Wash the apricots, dry them with a paper towel and separate them from the seeds (it is better to use hard, slightly unripe fruits). We put the apricot slices in a saucepan, cover with sugar and leave for several hours. Pour boiling water over the grapefruits, cut into several pieces and grind with a blender. Add the resulting citrus mass to the apricots that have already been juiced.

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

Apricot jam with peanuts

This is a fairly simple, but very original recipe. Peanut lends apricot jam interesting and spicy taste.

Required Ingredients:

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

Preparation:

Pour boiling water over the peanuts, cover with a lid and leave for 15-20 minutes - this is necessary in order to remove the skin from the nuts without any problems. Then we drain the water and clean the peanuts. Wash apricots, dry and remove seeds from them. Put the processed fruits in an enamel container, add peanuts and lemon juice to them, then fill everything with sugar and leave in this form for 2.5 hours.

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

Sugar-free apricot jam

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

Required Ingredients:

• 1 kg of apricots.

Preparation:

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

Apricot jam in a slow cooker

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

Required Ingredients:

• 1 kg of apricots;
• 2 kg of sugar.

Preparation:

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