Exquisite apricot jam. Video recipe for Polish apricot jam. Winter jam from apricot halves

Jam is my favorite home preparation, smelling of summer and childhood. However, not every housewife can treat tasty treat: the jam is either too thick with an unpleasant aftertaste of burnt sugar, or liquid and quickly sours. Sometimes sweet preservation becomes moldy or candied. It's time to find out all the secrets delicious jam and learn to cook perfect jam from apricots.

dried apricots - 0.5 kg
water - 200 ml
granulated sugar - 1 kg
zest of 1 lemon

How to cook:

Rinse the dried apricots thoroughly and soak in 2 liters of cold water. After 1 hour, drain the water and add fresh water. Leave for 2-3 hours in a cool place. Drain the water, place the dried apricots in a colander to remove excess moisture
Prepare lemon zest
In a thick-walled saucepan, mix sugar and water and boil the syrup until it tastes like a “thick thread” (see the beginning of the article)
Place softened dried apricots and zest into the syrup, mix thoroughly. Bring to a boil
Remove from heat and let cool completely

Frozen apricot jam

Important: this jam cannot be stored for too long due to the low sugar content

frozen pitted apricots - 1 kg
granulated sugar - 300 g

How to cook:

Place the apricots in a convenient container and leave to defrost. Apricots should thaw quite slowly, so it is better to place the container with berries in the refrigerator
Gently mix the thawed berries with sugar and place on the fire. Bring to a boil
Once the jam has boiled, reduce the heat and simmer for 20-30 minutes.
Cool the finished jam, put it in a clean, dry jar, and store in the refrigerator.

Apricot jam without cooking

apricot - 1 kg
granulated sugar - 2 kg
citric acid - 25 g

How to cook:

Wash the berries, dry (required!), remove seeds
Grind the apricots thoroughly (using a blender or meat grinder). In fact, you should end up with a puree-like mass.
Add sugar and citric acid to the grated apricots, mix the mixture thoroughly
Cover the container with mashed apricots and put it in the refrigerator for 2-3 days. Stir the jam periodically to speed up the dissolution of sugar.
Lay out apricot puree into dry sterile jars up to the shoulders. Sprinkle sugar on top
Close the jars with sterile nylon lids
Store the preparation in the refrigerator

Apricot jam in a slow cooker

If you are going to make apricot jam in a slow cooker, consider a few important points

berries together with sugar should occupy ½ the volume of the bowl
a multicooker with jam being prepared should not be left unattended
The multicooker lid should be slightly open so as not to interfere with the evaporation of excess liquid

photo 22 Step by step photo making apricot jam in a slow cooker

pitted apricots - 0.5 kg
granulated sugar - 0.5 kg
lemon juice- 1-2 tbsp. l.

How to cook:

Place the prepared berries in a multicooker bowl and add sugar
Set the “Baking” mode. Time: 60 minutes
After the end of the program, pour in lemon juice and set the “Steam” mode and let the jam boil for 2-3 minutes
Place hot jam in dry sterile jars, close tin lids, immediately roll up/screw the lids
Place jars of cooled jam in a cool, dark place.

Video: DELICIOUS APRICOT JAM IN A MULTICOOKER, HOW TO MAKE JAM #APRICOT JAM RECIPE

Video: Recipe for Apricot jam in the microwave

On cold winter days, you often want to feel a little summer sun. Apricot jam can provide a bit of warmth. Amber color and unique taste will not leave indifferent even the most demanding gourmets. Apricot jam can be prepared according to a large number of recipes: with pits and kernels, slices or whole fruits. In this article you will learn different cooking methods. home canning.

How to make apricot jam

There are many ways to preserve apricot jam, but the steps are the same for everyone. First you need to add sweetener to the fruit, wait for the juice to release, then boil and pour into sterilized jars. You can add orange, peach, apple, nuts (walnuts, almonds) to the fruits, cook with gelatin, lemon juice. A kilogram of apricots yields approximately 10 servings. Any type of fruit can be used for harvesting, but they should not be overripe. You can use slices or whole apricots.

Apricot jam recipes

Seedless

Cooking time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 1180 kcal.
Purpose: for breakfast.
Cuisine: Russian.

Pitless apricot jam is The best way preserve for the winter. This method applies to classic version procurement. IN royal jam you will feel great taste summer, it's great dessert for breakfast. Choose Polesie or Anniversary variety; dense fruits make the preparation tastier. The instructions will tell you how to make jam. It is necessary to adhere to proportions, and finished product store in a cool place.

Ingredients

firm apricots – 1 kg;
sugar – 500 g;
water – 250 ml.

Cooking method

We wash the apricots under running water and dry them.
Remove the skins and take out the seeds.
Place the fruit pieces in a fireproof container.
It is necessary to boil the syrup to a liquid consistency; to do this, pour sugar into a pan, adding 200 ml of water.
Place the container on medium heat.
Cook, stirring with a wooden spoon, until the sugar dissolves (if it starts to burn, add the remaining water).
After this, pour the syrup over the apricots and wait for them to cool.
Pour the liquid into a saucepan, boil, and pour in the fruit.
We repeat the process at least 3 more times.
Pour hot into jars and immediately close with lids.

In slices

Preparation time: 1 day 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 4400 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Apricot jam in slices is a wonderful dessert that will delight every member of your family. Choose slightly unripe fruits; they will retain their shape better during cooking. For this recipe, you can use any variety of fruit, try to use a high-quality sweetener. Making homemade apricot jam in slices takes time, but you will be pleased with the result. Share a photo of the workpiece if you use this method.

Ingredients

apricots – 1 kg;
sugar – 1 kg;
citric acid – 0.5 teaspoon.

Cooking method

Sort, wash and dry the fruits.
Remove the seeds.
Place the fruits in a saucepan, add 300 g of sugar.
Place a second layer and add 300 g of sweetener.
Place a third layer of fruit and add the remaining sugar.
Leave them for a day in a cool place.
Place the pan over medium heat and cook until it boils; the apricots should become translucent.
Add citric acid and constantly skim off foam while boiling.
Boil the contents for 10-15 minutes.
Transfer the hot mixture into sterilized jars and close the lids.

With bones

Preparation time: 3 days.
Number of servings: 10 persons.
Calorie content of the dish: 4500 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: difficult.

Apricot jam with pits - healthy and delicious product. The grains are rich in vitamin B17 and are used in medicine to prevent cancer and many diseases. respiratory tract. For this recipe, choose firm, fully ripe fruits. Fruits should be small in size. Carefully follow the instructions for making jam and observe the proportions.

Ingredients

apricots – 2.5 kg;
water – 250 ml;
sugar – 2 kg.

Cooking method

Wash and dry the fruits.
Squeeze out the seeds using a pencil, being careful not to damage the shape of the fruit.
Remove the nucleoli and remove the film.
Insert the seeds into the fruit.
Pour sugar into a saucepan and mix it with water.
Boil the cheese until smooth, you should get about 0.25 liters.
Prick unripe berries with a wooden toothpick and place them in boiling syrup.
Cook for 5 minutes without stirring.
Carefully remove the foam.
Leave the workpiece for 7-12 hours.
Repeat the process of cooking and infusing several times, the consistency should be thick.
Pour the mixture into sterile jars and close the lids.

With walnuts

Cooking time: 24 hours.
Number of servings: 10 persons.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

These instructions indicate how to cook apricot jam with walnuts. Fruits and nuts will add to your preparation of whole slices special taste and will make it even more useful. Jam will decorate any dessert; it can be added to porridge, or simply eaten with a spoon. Fruits of any variety are suitable for this dish; the nuts must be peeled and cut into small slices. Delicious fruits They will delight you in winter not only in the photo, but also in jars in the kitchen.

Ingredients

apricots – 1 kg;
water – 300 ml;
sugar – 1 kg;
walnuts– 150 g.

Cooking method

Wash the fruits, remove the seeds, and divide them into halves.
Place sugar in a container and fill it with water.
Cook the syrup over low heat; carefully stir the contents of the pan.
Add nuts and fruits to the boiling mixture.
Cook for 5 minutes.
Remove the pan from the heat and leave overnight.
Boil the mixture over low heat for 15-20 minutes until completely thickened.
Pour the jam hot; you must immediately roll up the jars.
Turn the containers over and wrap them until they cool completely.

From unripe apricots

Cooking time: 5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 3500 kcal.
Purpose: for dessert.
Cuisine: Russian.

It happens that a branch breaks, or for other reasons unripe fruit remains. To prevent the product from spoiling, you can make dessert for the winter. The apricot jam recipe will help even novice housewives make preparations; you won’t need time to peel the fruit. Green fruits will add to the dessert amazing taste, which will appeal to even the most demanding gourmets.

Ingredients

unripe apricots – 1 kg;
water – 600 ml;
sugar – 1 kg;
lemon juice – 1 tablespoon.

Cooking method

Pierce the fruits lengthwise and crosswise.
Rinse them thoroughly in cold water, put in a colander.
Dip the fruit into boiling water 3 times.
Decant them and dry them.
Pour sugar into water.
Cook until the sugar grains are completely dissolved.
Dip the fruit into the prepared sweet syrup, add lemon juice.
Cook until done, periodically skimming off the foam.
Pour the hot mixture into jars.

Jam Five Minute

Cooking time: 13 hours.
Number of servings: 10 persons.
Calorie content of the dish: 3000 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

An excellent option for making jam when there is no large quantity time - five-minute recipe. For this dessert, you can take any variety, choose soft and ripe fruits. This basic recipe, if desired, you can add almonds or walnuts to the preparation. Delicious dessert will delight you with the taste of summer cold winter days. If you make a blank according to this recipe, share a photo of the resulting jam.

Ingredients

apricots – 2 kg;
sugar – 600 g.

Cooking method

Wash the fruits and remove the pits from the apricot halves.
Place in a container and add sugar.
Leave the products for 10-12 hours so that they release their juice.
Put it on fire.
Cook the contents of the pan for 5 minutes, stirring constantly.
Pour into jars and roll up immediately.

Apricot-orange

Cooking time: 18 hours.
Number of servings: 12 persons.
Calorie content of the dish: 4000 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Apricot jam with citrus fruits is a great way to add variety festive table. Mixtures of fruits produce an amazing taste, orange will give nice smell and the color of your workpiece. For this method of preservation, choose unripe, strong fruits; use pitted citrus fruits. The preparation can be used as a filling in pies, simply eaten with a spoon or spread on sandwiches. How to make citrus jam is described below in the article.

All types of preserves, preserves, jellies or confiture are tasty and healthy in their own way. But apricot dishes occupy a special place. Jam made from these fruits has such bright taste that every spoonful of it cold winter will bring you back to the warm summer.

For many housewives, pitted apricot jam is one of their favorites. It can be included in culinary works, since the fruits in it retain their shape, color and are evenly distributed throughout the volume.

The syrup, in which the apricots are conveniently placed, is transparent, without sugar clots.

Fragrant, amber-colored, moderately sweet jam serves a wonderful dessert for tea. It can be added to ice cream, milk, rice or semolina porridge.

How to make pitted apricot jam - general cooking principles

We sort out the apricots collected from the tree or purchased, leaving only moderately ripe and undamaged fruits. Then we weigh them to estimate how many cans we will need. At the same time, we take into account that two kilograms of apricots yield a little more than two liters of jam.

We determine the number of cans based on how much space there is to store them. It is better if a container of no more than one liter is used.

We wash the jars with soda solution and dry them. We send them to hot oven for a few minutes to sterilize. It is enough to hold the lids for half a minute.

Wash each apricot thoroughly. We do this especially carefully in the area of the stalk, since it collects there. greatest number dust.

To speed up the process, you can use a soft bristle brush or sponge.

Pour the fruits into a colander and wait about ten minutes for the water to drain.

Then be sure to dry the apricots with a napkin or paper towel.

Jam can be made from halves or whole fruits.

In the first case, cut the fruit along the furrow and remove the pit. The result is apricot halves.

To make jam from whole fruits, you need to remove the pit so that the fruit does not fall apart. You can do this using:

a thick plastic knitting needle with a diameter of five to seven mm;

pencil;

brushes for painting;

Chinese chopsticks for food.

Using one of these devices we push the seed out from the side opposite the stalk.

To make jam from pitted apricots, you will need stainless steel cookware with a thick and wide bottom. Its size is important, since whole fruits must be placed in one layer.

You will need a saucepan for preparing syrup, a towel or gauze, a wooden or silicone spoon.

The required components of jam are apricots, sugar and a little water. Lemon juice or acid, cognac, almonds, and agar are also added.

How to make jam from pitted apricots depends on the preferences of the housewife and the time she has. After all, you can prepare the dish a day or several days in advance.

Pour the jam into jars, screw on the lids and move to a cool place for storage.

Recipe 1. How to make pitted apricot jam from whole fruit

Ingredients:

One kilogram of fruit;

Sugar – 800 gr.;

Water – 200 ml;

Six cores apricot kernels;

Citric acid – one teaspoon.

Cooking method:

Wash the fruits thoroughly.

Carefully remove the seeds using a thick knitting needle or pencil. Rinse them and place them on a paper napkin.

Cover the baking sheet with parchment and place the seeds at a distance of two centimeters from one another. Place in the oven for five minutes (160 degrees).

Then we split the seeds with a hammer and remove the kernels. Place them back in the oven for the same amount of time. Remove the skins from the cooled kernels.

Carefully pierce each apricot in several places with a skewer or toothpick.

Place the fruit in a wide saucepan.

Pour sugar into a saucepan and add water. Heat it until the sweet ingredient is completely dissolved.

We wait until the syrup boils, continue cooking for a couple of minutes, and pour it over the apricots.

Cool the mixture for up to half an hour and pour back into the saucepan. Again, wait for the syrup to boil and pour in the apricots. We repeat this three times.

Add fruit seed kernels and citric acid to the jam.

Boil the apricot mixture for a minute and immediately pour it into sterilized jars. Do not add one centimeter to the neck of the glass container.

Roll up the lid. Turn over to check the seal of the jar.

Recipe 2. How to make jam from pitted apricots “Sweet halves”

Ingredients:

One and a half kilograms of fruit;

Sugar – 1.3 kg.

Cooking method:

We break the prepared apricots into two parts and remove the pits.

Place the fruit in a deep bowl and cover with sugar.

They must stand for at least five hours. There is no need to add water, the apricots will release the juice into sufficient quantity.

After the specified time, all the sugar may not dissolve, but this is not a problem.

Place the pan with fruit on the stove and set the heat to low.

Mix carefully with a wooden spoon. Don't let the sugar burn.

Boil the jam for about twenty minutes.

When the foam appears, remove it and turn off the heat.

Let the jam sit for two or three hours. Boil again for about fifteen minutes.

Pour the finished jam into prepared jars and send it to a cool place.

Recipe 3. How to make pitted apricot jam in a slow cooker

Ingredients:

Two kg of pitted apricots;

100 ml water;

One kg of sugar;

Two tablespoons agar;

1/2 lemon.

Cooking method:

Break or cut each apricot and remove the pit.

Transfer the fruit to the multicooker bowl.

Sprinkle sugar on the apricots.

Pour in water and squeeze out the juice from half a lemon.

Cover the kitchen aid with a lid.

We set the “Jam” mode for two hours and start.

Ready sweet product add agar and mix.

Pour the jam into clean jars and seal with lids.

Recipe 4. How to make pitted apricot jam in Azerbaijani style

Ingredients:

A quarter liter of water;

800 gr. Sahara;

One kg apricot (pitted);

One tbsp. l. lemon juice.

Cooking method:

Carefully rinse the fruits and leave in a colander for a few minutes.

We remove the seeds by piercing the fruits with a knitting needle. We do this carefully so as not to crush the fruit.

Dry the bones in the oven. This will take no more than five minutes (160 degrees).

Break the seeds with a hammer and remove the kernels. We peel them.

We insert the kernels inside each apricot.

Place each fruit separately in a wide-bottomed pan.

Pour boiling water over the fruits (up to half a liter) and cook for a couple of minutes.

Pour the water in which the apricots were boiled into a cup. If it is less than 250 ml, add to this amount.

Pour sugar into a saucepan. Fill it with water and prepare syrup. It should simmer for a minute or two.

Pour syrup over apricots. We leave them for eight or ten hours. Don't forget to cover the pan with fruit with a towel or gauze.

After three hours, the apricots need to be turned over. We use a non-sharp knife for this.

Pour the cooled syrup into a saucepan. Boil it and pour it back onto the apricots.

Leave again for eight to ten hours. We repeat the process.

Apricots must be left in syrup three times for at least eight hours.

Place the fruit in syrup on the fire. Turn each apricot over with a knife.

After the syrup boils, cook for five minutes. low heat. Remove the foam with a spoon.

Leave the jam for four hours.

Then cook for another five minutes. Add lemon juice.

Remove the remaining foam and pour the finished jam into sterile jars.

Recipe 5. How to make pitted apricot jam in slices

Ingredients:

A kilogram of apricots;

Sugar – 800 gr.

Cooking method:

Remove the pits from the apricots.

Pour water into the pan so that it covers the bottom.

Pour three tablespoons of sugar. Mix it with water.

Place the apricot slices on top and sprinkle them with sugar.

Place the vessel on low heat.

We carefully watch how the sugar melts. As soon as the syrup appears, remove the pan from the heat. We set it aside for two hours. Do not stir with a spoon!

Place the pan on the stove again and turn on low heat. The syrup starts to boil - turn it off.

Let the jam sit until the morning.

Bring the jam to a boil and immediately pour into jars.

Recipe6. How to make pitted apricot jam with lemon and cognac

Ingredients:

A kilogram of sugar and apricots;

150 ml each of cognac and lemon juice.

Cooking method:

Divide the apricots into halves and remove the pits. If the fruit is too large, it can be cut into four parts.

Place the fruits in the prepared cooking pan.

Pour lemon juice, cognac into apricots and add one hundred grams of sugar. Cover the container with a towel or napkin and leave until the morning.

Place the pan on low heat and simmer for about fifteen minutes until the fruits soften.

Add all the remaining sugar. When it has completely dissolved, increase the heat and cook for half an hour after boiling. During this time the jam should thicken.

Pour it into jars, cover with a napkin and do not touch until it has cooled completely.

Then we tightly screw the glass containers with lids and send them to the pantry or cellar.

How to make jam from pitted apricots - tricks and useful tips

To obtain amber-colored jam, apricots must be firm. Most suitable varieties– Zhardeli, Monastyrsky.

To avoid turning the apricot into mush, prick the fruit over the entire surface with a toothpick.

To preserve more vitamins, the jam should not boil.

The bitter taste of the dish can be removed by adding apricot kernels to it.

To prevent the jam from being cloying, the optimal ratio of fruit and sugar syrup should be one to one.

It is better to pour jam into hot jar. Then it will not become sugary and there will be no fermentation process.

It is not advisable to stir the jam with a spoon. It is better to slightly lift the pan and shake it.

What is jam? favorite treat, which immediately brings a smile to both adults and children. This is joyful food. The emphasis of the article will be on making apricot jam. Apricot fruits are large and small. From small fruits you can make jam with the pit, and from large fruits you can take out the pits and make jam from the cut slices. Everything is simple and ultimately delicious.

For cooking quality jam you need to use fruits with dense pulp.

Apricot jam slices for the winter

Required:

1 kg apricot fruits
1 – 1.2 sugar
1 glass of water
3 g citric acid

Preparing the recipe:

We select ripe, dense fruits without any damage.

Cut along the groove into halves or slices, as you like. Then remove the seeds.

Dip apricot slices into hot syrup from a glass of water and sugar and shake until submerged, remove from heat and leave to cool. Then cook in three steps, standing for 5 - 6 hours.

At the end of cooking, add 3 g of citric acid. Determine the readiness of the jam by the thickness of the syrup or by a temperature of 105 degrees C.

The cooked jam is placed in clean jars and sealed with lids. It is better to wrap it in a warm cloth to keep warm.

Recipe for apricot and orange jam minced

Required:

4 kg apricots
1 kg oranges
4 kg sugar
1 teaspoon citric acid

Preparing the recipe:

Wash the apricots

remove the seeds.

Wash the oranges, peel them, cut them into slices, remove the seeds.

Pass the apricots and oranges through a meat grinder. Add sugar to the resulting mass and mix well. Cook for 30 - 40 minutes from the moment of boiling over low heat. At the end add citric acid.

Place the finished hot jam into sterilized jars and roll up.

Apricot jam without seeds

Required:

1 kg apricots
1 kg sugar
5 g citric acid

Preparing the recipe:

Wash the apricots thoroughly. For this recipe you need to take small, not quite ripened apricots.

Having opened the apricot a little, remove the pit, but so that the apricot does not wrinkle or break at the groove. You get almost whole fruits, but only without seeds.

Place almost whole fruits in a jam bowl and cover with water. Pour in enough water to barely cover the apricots:

Add sugar and bring to a boil. Turn off the heat. Let it brew for 3 - 4 hours.
Then put the fruits back on low heat. Cook for 25 - 30 minutes.
At the end of cooking, add citric acid.

Transfer all prepared contents into jars and close. Wrap the jars to create additional warmth; after a few days, move the jars to a cooler room.

Recipe for jam from whole apricots with pits for the winter

Required:

1 kg apricots
1 - 1.2 kg sugar
11/2 cups water
3 - 4 g citric acid

Preparing the recipe:

We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick them several times with a sharpened wooden stick.

Place in boiling water for 2-3 minutes and immediately cool in cold water.

The fruits prepared in this way should be poured with hot syrup, brought to a boil over low heat and boiled for 4 - 5 minutes. Then turn off the heat and leave for several hours to cool. Repeat this 2 more times and cook until done. Add citric acid before finishing cooking. Roll into jars and turn upside down.

Jam made from apricot halves and with apricot nuts for flavor

Required:

1 kg apricot
1 kg sugar
11/2 cups water
3 - 4 kernels (nuts) from apricot kernels

Preparation:

To prepare this jam, take large-fruited apricots with a well-separable pit. Cut the fruits into halves along the groove, remove the seeds. Place the prepared fruit halves in boiling syrup, bring to a boil, cook for 2 - 3 minutes, turn off the heat and leave in a cool place overnight.

For flavor, add 3-4 kernels (nuts) from apricot kernels into the jam.

The next day, cook the jam until ready. Place into jars and roll up.

Surprise apricot jam with black currants

Required:

1 kg apricot
1 kg sugar
1 liter of water
black currant

Preparing the recipe:

Wash ripe and whole apricots and carefully remove the pit without damaging the fruit so that it remains intact.
Place 2 black currants in the middle of the apricot fruit.
Carefully place all the filled fruits into a saucepan, pour in sugar syrup, bring to a boil and leave for 8 - 10 hours.
Then put it back on the fire and boil, stirring, for 10 - 15 minutes.
Repeat this 3-4 times.
Transfer hot into clean, heated jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - without cooking

Required:

1 kg apricot
1 kg sugar

Preparing the recipe:

For the recipe you only need a large, dense, ripe apricot with a sweet pit.
Wash the apricots and remove the pits. To do this, we clasp the fruit with our fingers and push out the seed with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
We break the seeds, take out the nuts and taste them - they should be sweet. Then we put the nuts back into the fruit.
From sugar, with a small amount water (only so that the sugar does not burn), boil the syrup and pour hot over the prepared fruits and nuts. Let it cool, do not cook the apricots.
Then drain the syrup, boil and pour over the apricots. Let it cool again. We don't cook.
We repeat this procedure 3-4 times.
When hot, place into clean jars and seal.

Apricot confiture from peeled pitted fruits

Required:

1 kg apricots
2 kg sugar
11/2 cups water

Preparing the recipe:

Weld sugar syrup, filter and cool.
Place washed and prepared apricots in boiling water for 3 to 3 minutes. Then peel the fruit, cut in half and remove the seeds.
Place the apricots in the cold syrup and place over low heat. Skim off the foam periodically.
As soon as the confiture boils, remove it from the heat and place it in a cool place for 10 - 12 hours.
After this, over low heat, bring the contents to a boil again and remove from heat again and put in a cold place for 10 - 12 hours.
We repeat this operation 2 - 3 times until cooked (the fruits do not float to the surface in the finished confiture).
Pack into jars while hot, but roll up after cooling.

Apricot jam - “Wonderful” jam made from apricot pieces

Required:

1 kg apricot
500 g sugar

Preparing the recipe:

Jam can be made from fruits of different ripeness.
Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
Remove the pits from the soft apricots, place them in a saucepan, add 4 tablespoons of water, cover with a lid and heat over low heat until softened. Then knead the fruits thoroughly, add sugar and continue heating while stirring.
Hard fruits, peeled, cut into small pieces and pour into hot puree. Cook until done.
We pack hot into clean jars and immediately roll up.

Apricot jam - 5 -Minute (video recipe)

Know that among stone fruits, apricots occupy one of the first places in terms of content pectin substances. The predominant vitamins in them are carotene and vitamin C. K beneficial properties let's add attractive appearance and a pleasant delicate color - the popularity of apricots in canning is justified. In your family circle during tea drinking you can only hear approval for apricot recipes.

Apricot trees were developed in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is perhaps why apricot is called Prúnus armeniáca in Latin. 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 the North Caucasus, they are called zherdeli.

But no matter what specific type 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, phosphorus, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.

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

Apricot jam - preparing dishes

For cooking you will need enamel dishes. Its volume is selected at the rate of approximately 1.5 liters per 1 kg fresh fruits. 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 jars which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water without getting burned, it’s better to stock up special forceps. The size of the container is determined by the appetites of your household. It is better not to store an open jar for a long time, that is, than less jam you can eat it in a couple of days, the smaller the container should be. As for the lids, you can use screw-on metal, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - preparing the fruit

For jam, you can use any variety of apricots, including semi-wild apricots. Overripe fruits should not be used. Apricots are boiled either whole or in the form of halves, having previously separated the pits. 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 seeds are put into jam, but you need to be careful with such recipes, since sometimes the kernels can cause unpleasant consequences, including poisoning.

Apricot jam (option 1)

To make this jam, it is better to use slightly unripe fruits. They should be washed thoroughly, dried on a towel, pitted and placed in an enamel container. Next, prepare a syrup from sugar and water in a ratio of 4:1 (that is, 800 grams of sugar are required for 200 ml of water). Granulated sugar is poured with water in a separate pan, 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 this, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruits will be ready-made jam will remain whole and look appetizing. After all this, put the jam on low heat and cook for 35-40 minutes. Next, 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 to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next you need to fill them up granulated sugar in a ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After this, the container is placed on low heat, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, remove it from the heat and cool until room temperature. After this, bring 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 a pleasant sourness in their dishes, the recipe will do apricot jam with oranges. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruits are placed in enamel dishes and covered with sugar. After 2-3 hours, place the dishes on low heat and bring to a boil. Cool and repeat the process. Next, put them in jars, close them tightly and place them in a cool place.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the seeds and pass them through a meat grinder. You can also grind it 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 placed in jars while hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.

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

Tip 2. To ensure that the apricot remains intact, the pit can be removed not by cutting the fruit, but simply by pushing 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 per 2 kg of jam).