How to make jam from whole apricots. Apricot jam slices. Video: recipe for apricot jam with orange

Apricot jam (quick)

Apricot jam

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

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

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

proportions of apricot jam

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

apricots

How to cook apricot jam (quickly)

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

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

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

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 the apricot slices gradually, so the cooking of the delicacy 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 the fruits are small, 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 cook. 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

I recommend. But here, prepared from apricots, I personally occupy a special place. Properly cooked jam from these fruits has such a bright taste that every spoonful eaten, in the coldest time of the year, will return everyone to a warm summer.

Seedless apricot jam has been, is and will always be a priority for many housewives. It can easily be credited to one of the best works of cooking, as the fruits in it are preserved in their original form, and the syrup in which the apricots are placed remains transparent, without any sugar clots.

So, in today's article I will tell you in detail how to properly prepare delicious pitted apricot jam for the winter.

Very bright, sunny, fragrant apricot jam - this is the real taste of summer. And I think it's a sin not to keep its taste for the winter. Today I will tell you how to properly make jam from this wonderful seedless fruit for the winter.

Ingredients:

• Apricots - 1 kg
• sugar - 1.3 kg
• water - 2 glasses.

Cooking method:

To make jam, we need to choose greenish, strong apricots. Then rinse them well in cold running water.

Next, cut each fruit in half and remove the pit. We put the already peeled fruits in an enamel bowl or pan, add exactly half of the prepared sugar, mix and put in a cool place for one hour.

Pour the second half of the sugar with water and set to cook on fire until completely dissolved. Then pour apricots with hot syrup and leave in this form for one day.

The next day, put a bowl of fruit on the fire, let it boil, then reduce the heat to low and continue to cook for one hour. Do not forget to remove the resulting foam and stir occasionally so that the jam boils evenly and does not burn.

Fragrant and very tasty jam is ready, and while it is hot, we shift it into sterilized jars and roll it up with lids.

How to cook pitted apricot jam in a slow cooker

Ingredients:

• Apricots - 1 kg
• sugar - 1 kg.

Cooking method:

We wash the fruit prepared by us in cold water, cut it in half and remove the stone. Pour quite a bit of water into the multicooker bowl, about 50 grams and transfer the chopped apricots into it and sprinkle with one kilogram of sugar.

We put on the “Extinguishing” mode and cook with the lid open, stirring constantly, until everything boils. It takes me about 15-20 minutes to do this.

Then turn off the slow cooker, close the lid and leave for 20 minutes. Then turn it on again, open the lid, bring to a boil, cook for another 2-3 minutes and our jam is ready. Pour hot into sterilized jars.

Recipe for apricot jam five minutes (5 minutes) for the winter

Cooking according to the “Five Minute” principle, absolutely any jam is prepared, from any berries and fruits. The meaning of the technology is this, the fruits are covered with sugar, infused and the juice is released. Then they need to be boiled in the same juice and immediately poured into jars.

Ingredients:

• Apricots - 2 kg
• sugar - 1 kg.

Cooking method:

We wash the apricots in cold water, remove the pits and transfer them to an enameled bowl for cooking, sprinkle with sugar and put them in a cool place for 10-12 hours, so that the fruit releases the juice.

After the time has elapsed, put the bowl on a strong fire, stirring constantly, bring to a boil, reduce the fire to low and cook for another five minutes. Then immediately pour the finished jam into sterilized dry jars and roll up the lids.

It remains only to turn the jars upside down, wrap them in a blanket and leave it like that until it cools completely.

Delicious apricot jam with orange for the winter

Ingredients:

• Apricots - 1 kg
• oranges - 2 pcs
• sugar - 1.5 kg.

Cooking method:

We wash the fruits well, cut the apricots in half and remove the seeds from them. Cut the oranges into slices along with the skin and carefully remove the seeds from them. Grind all fruits thoroughly with a blender or food processor.

After that, pour one and a half kilograms of sugar into the ground mass and mix everything thoroughly.

Then we shift it into an enameled pan or basin and put it on medium heat. Bring the jam to a boil, stirring constantly. Now that the fruit mass has boiled, boil it for another 5-7 minutes.

The jam is ready, put it in sterilized jars, cover with a warm blanket and leave to cool completely.

Pitted Apricot Jam Recipe with Lemon

Ingredients:

• Apricots - 3 kg
• lemon - 1 pc.
• walnuts— 100 gr
• sugar - 1.5 kg.

Cooking method:

Rinse the apricots in cold water, cut in half and remove the pits. We put them in a deep bowl, cover with sugar and leave for 24 hours so that they give juice.

After the time has elapsed, drain the juice from the apricots and put it on the fire, bring to a boil and pour hot apricots.

After the syrup has cooled, add chopped walnuts, finely chopped lemon there. We put on a strong fire, stir constantly. As soon as the jam boils, the fire must be reduced to low and cook from this moment for another 15-17 minutes. Then pour the finished jam into sterilized jars and roll up.

Delicious apricot jam with nuts for the winter (video)

Bon appetit!!!

If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not like that simple task as it might seem at first glance. Wrong technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.

Apricot jam with orange

The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite treat will remind you of hot summer days and is guaranteed to cheer you up even on the gloomiest day.

Ingredients:

• apricots - one kilogram;
• orange;
• granulated sugar - kilogram;
• water - 200 ml.

For this recipe, you will need unripe greenish fruits. Soft juicy fruits are quickly boiled soft, quickly turning into "porridge".

How to make delicious apricot jam? Step by step recipe with a photo will help you in solving the problem.

First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you wish. Place the pieces in a deep saucepan. clean, squeeze the juice out of it, then strain the liquid.

From water and sugar, boil the syrup, and then let it boil on the stove for five minutes. At the very end, add orange juice. Remove the syrup from the stove, carefully pour it over the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again.

When the syrup and apricots have cooled to room temperature, they must be brought to a boil and boiled over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Do not forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it.

The finished dessert can be used to make sweet pies with fruit filling or just serve it to the table with hot drinks.

Jam "Five minutes"

The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook jam with apricots for the winter.

Ingredients:

• pitted apricots - 700 grams;
• sugar - 700 grams;
• water - 250 ml.

Jam with apricot slices "Five minutes" is prepared in several stages.

Choose strong fruits, wash them, cut them in half and remove the stones. Sprinkle the pulp with granulated sugar and leave it alone for a while. Shake the fruit bowl occasionally, but do not stir.

Weigh the apricots after processing on a kitchen scale. The ideal fruit to sugar ratio is 1:1.

After an hour, the fruits can be filled with water and sent to the stove. When the jam boils, turn down the heat and cook the treat for another five minutes. Cool the product, and then bring it to a boil again. Repeat the procedure one more time.

After the third cooking, put the dessert in clean jars and close it with boiled lids.

Apricot jam with pits

Unusual way cooking dessert will help you achieve the original taste. We are sure that you will appreciate the sweet apricot jam. Slices in fragrant syrup will make a great company for freshly brewed tea or any other hot drink.

Ingredients:

• apricot pulp - one kilogram;
• sugar - one kilogram;
• water - one glass.

Slices are prepared quite simply, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.

Process the fruits and cut into four parts. Chop the bones and remove the soft core. Mix sugar with clean water.

The bright taste of this dessert directly depends on the bones that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.

Put the apricots and pits in a deep saucepan, and then fill them with syrup. Put the dishes on the fire and bring its contents to a boil. After that, drain the syrup into a separate container and cool the products. This step is necessary so that the slices remain intact and do not boil.

Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized dish and roll up.

We will be glad if you like apricot jam slices. The recipes on this page will help you prepare a small supply of delicious treats for the winter. A beautiful fragrant treat will delight your loved ones on a gloomy winter evening and will bring back memories of bright sunny days.

Video recipe for Polish apricot jam