How to make apricot jam. Recipe for thick jam from pitted and sliced apricots for the winter. From whole fruits

Today we will prepare truly luxurious apricot jam from quite affordable products. Apricots, sugar and just a little citric acid result in a delicious treat. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - transparent amber syrup and delicious fruit slices. Do you agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this aromatic preparation, you must definitely take fruits that are not fully ripened and dense, since otherwise the slices will simply boil and turn into puree. You can use these apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it may take different times for the sugar to turn into syrup. It is important to take your time and then your wait will pay off with interest. The thickness of the apricot syrup itself can be easily adjusted by boiling it for a longer time and testing it into a soft ball. In any case, I am sure that you will definitely prepare the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking the dish step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, without seeds.

Place the apricot halves in a bowl and cover with granulated sugar in layers. Gently shake the bowl so that the sugar evenly covers the slices. In this state, the apricots and sugar should be left at room temperature for several hours, during which it is important not to stir, but to lightly shake the contents. This way the slices will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - this is what I always do. By the way, it is important to choose bulky dishes, since during the process you will need to shake the contents a little. That’s why I then transferred the apricots and sugar to a larger bowl.

When you see that most of the sugar has dissolved and turned into syrup, you can move on to the next stage of preparing apricot jam for the winter. Place the dishes on low heat and let the granulated sugar and apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.

Now you need to carefully remove the apricot slices from the syrup. It won't be very long, don't worry. We do this in order to boil the syrup a little. Place the dishes on medium heat and, stirring, cook for about 5-10 minutes, skimming off the foam. At the end, add half a teaspoon of citric acid, which will help the syrup remain clear and not cloudy. A test for the readiness of the syrup is a soft, soft ball: if you drop just a little syrup onto a chilled saucer, the drop does not spread, but holds its shape.

After this, put the apricot slices into the boiling syrup and boil everything together for another 5 minutes after boiling again. The apricot jam is ready in slices - close it for the winter.

Pour the aromatic delicacy into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife sterilizes dishes for preparations in her own way, but I prefer to do it in the microwave - wash the jars in a soda solution, rinse and pour 2 fingers of cold water into each. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5 liter jars at once, 7-9 minutes will be enough. I boil the lids on the stove for about five minutes.

For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruits can be eaten or made into regular apricot jam or jam.
Wash the apricots thoroughly. When the water has drained and the fruits have dried slightly, carefully open the apricots into slices and remove the seeds.
Place the apricot slices in a wide enamel bowl for jam.
Based on the weight of the apricots, measure out the required amount of sugar and water. In a separate enamel bowl, cook sweet syrup from sugar and water.
Stirring with a wooden spoon, bring the syrup to a boil. Carefully remove the rising foam. Cook the syrup for 5-7 minutes and turn off.
Pour hot syrup over apricots. Make sure that the syrup covers all the apricot slices. For this purpose, shake the bowl several times (it is not recommended to stir the jam with a spoon).
Let it sit for 12 hours.
Drain the syrup from the apricots, bring the syrup to a boil and pour the apricots again. Let the jam sit for 12 hours.
Decant the syrup and bring it to a boil. After pouring the hot syrup over the apricot slices for the third time, put the bowl of jam on the fire.
Important!!! When we place a bowl of jam on the stove, do not turn the heat up to high so that the jam boils faster. Why not? There may be some crystallized sugar left at the bottom of the bowl. When heated quickly, the sugar, instead of dissolving, begins to melt, turning into caramel, which then begins to burn. Therefore, we heat the apricot jam slowly, stirring it every now and then so that the sugar at the bottom dissolves.
To mix the apricot jam, take the bowl in your hands and lightly shake the contents or give it a rotational movement. With this method, apricot slices are preserved better than when stirred with a spoon. As a last resort, use a slotted spoon or a wooden spatula.
Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).
Cook the apricots over low heat for about an hour until the syrup acquires a beautiful orange-golden color.
Make sure the jam doesn't burn. If it just so happens that the jam is burnt, no one is safe from this, then turn off the heat, pour the jam into a clean bowl and only then continue cooking.
To find out whether the jam is cooked or not, just drop hot syrup onto a chilled plate. If the droplet retains its round shape, then the jam is ready; if it spreads like a lake over the plate, then you should boil it a little more. Don’t forget that the longer apricot jam is cooked, the darker it turns out, so it’s important to stop in time. Your variety of apricot may require less time than indicated in the recipe.
We roll up delicious seedless apricot jam into sterile jars. Turn the hot jars upside down and leave them to cool.

Ingredients

Apricots (pitted) - 1 kg;
Sugar - 1 kg.

Cooking method

Sort the apricots, rinse well and drain.
Using a knife, cut the apricots in half along the groove, remove the pits.
Place apricots in a bowl. Sprinkle with sugar. Leave for 8-10 hours.
Mix carefully and place the bowl on the fire. Bring apricots to a boil over low heat. Remove from heat and leave apricot jam in halves for 6-8 hours.
Boil the lids for 5 minutes. Rinse well with soda and sterilize the jars in any way. For example, in the microwave.
Place the bowl of jam on the fire. Boil. Cook the apricot jam in halves for 5 minutes over low heat.
Place the jam into jars. Roll up the jam with sterile lids. Enjoy your tea!

Almost all summer residents, without exception, prepare apricot jam for the winter. After all, every garden plot has at least one tree that produces this wonderful summer sweet fruit. The apricot tree bears fruit generously, its fruits are sweet, and therefore the most ideal option is to stock up on healthy summer fruits for the winter.

Apricots can be preserved in different ways: preserves, compotes, jams, assorted or jelly confiture. In any case, it will be delicious. There are many recipes for apricot jam; it is prepared thick, like puree, or liquid and transparent. With whole fruit and slices.

We recommend trying to cook the most popular, simple and tasty ones for the winter. Save the recipe for apricot jam: five minutes, thick like seedless jam and fragrant amber jam in wedges. They will definitely come in handy!

Five-minute pitted apricot jam

This delicious apricot jam for the winter is made from overripe and soft apricots. The general principles of preparing five-minute jam are extremely simple: separate the seeds from the fruit, cook the jam in three stages for 5 minutes each. You will get a delicious thick apricot jam of a beautiful amber color. An ideal sweet filling for baking fruit pies in winter.

Product composition:

one kilogram of ripe soft apricots;
800 grams of sugar.

Quick apricot jam Five Minutes - step-by-step recipe with photos:

Wash the fruit thoroughly. If there are crumpled fruits, carefully trim them. Cut the prepared fruit into halves and remove the seeds. You don't need any bones to cook for five minutes. The apricot halves can be halved further if desired.

Place the prepared fruits in a separate wide bowl and sprinkle with granulated sugar. Mix carefully and leave to brew for 3-4 hours. Fruits, under the influence of sugar, will give juice during this time. After the allotted time has passed, put the future jam on the stove, setting the fire to minimum. Bring the apricots in the syrup to a boil and let simmer for exactly 5 minutes.

After that, remove the formed foam from the surface and leave the pan to cool overnight. During this time, the apricot jam should thicken slightly and acquire a beautiful amber color.

In the morning, repeat cooking for five minutes. In principle, the jam can already be poured into sterilized jars. But if you repeat the cooking procedure again, you will get thick apricot jam. More like jam in consistency.

For jam, it is better to take jars with a capacity of 0.5 - 0.7 liters. Sterilize them in the oven or over steam. Boil the lids for 5 minutes in a container of water.

Pour hot apricot jam into prepared jars. Roll up and wrap in something warm until it cools completely. Then transfer to a cool place. Since the jam is seedless, it can be stored refrigerated for 2-3 years.

Apricot jam prepared in this way significantly saves time, and turns out very tasty and aromatic. This is one of the most popular apricot jam recipes among housewives. They love it for being inexpensive and quick to prepare. With a minimal amount of time, we got a very beautiful and tasty jam from pitted apricots!

Apricot jam slices for the winter

When making jam in slices, ripe but strong apricots are used. You can even select those that are a little greenish. The principle of making aromatic apricot jam is simple: the fruit should not be boiled. Hot syrup is poured over fresh fruit several times and rolled into jars for the winter. This method of cooking allows the apricot slices to remain intact and retain all the beneficial properties of the fruit.

Jam composition:

ripe fruits – 2 kg;
granulated sugar – 2.6 kg;
water – 3 glasses.

A simple recipe for clear apricot jam in slices:

Sort through the apricots and leave only the firm, ripe fruits. Wash and cut them into slices. Remove the seeds.
Boil sugar syrup. To do this, pour three glasses of water into a saucepan and boil. When the water boils, add sugar in a thin stream and stir. Let it boil until the granulated sugar dissolves.

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Place the apricot slices in a wide saucepan or enamel bowl. Pour boiling sweet syrup over. Shake the bowl containing the apricot slices several times to mix. It is better not to stir with a spoon, as you can damage the slices. Leave the apricots in sugar syrup for 10-12 hours or overnight.

Overnight, the apricot slices will release a little juice under the influence of the prepared syrup, so you need to take a larger container for apricot jam. And do not fill completely, leave room for the apricot juice that stands out.

After steeping, pour the cooled syrup and juice into a separate bowl and put it on the fire. Wait for the juice to boil and pour the boiling sweet liquid over the apricot slices again. Leave the jam in this form overnight.

In the morning, drain the syrup from the apricots and boil it. And pour over the fruit again. After this, put the jam on the stove. Set the heat to low and bring the jam to a boil. Mix very carefully so as not to damage the whole slices. It is better to shake or use a wooden spatula.

Cook the apricot jam in slices for about an hour, skimming off the foam periodically.
When ready, pour hot into sterile jars and seal for the winter. Cool the jars and transfer to the cellar or basement.

Video - cooking recipe

Jams are usually made from a wide variety of berries and fruits, without paying attention to their commercial appearance. After all, the jam may not contain the densest berry, slightly crushed, or even completely spoiled on one side. It’s okay, you just need to remove the inappropriate barrel and put the rest into jam. This rule does not work in all cases. If you want to make apricot jam in slices, then you need to select dense, unspoiled fruits. You need to subtly detect when the apricots are already ripe, but not yet overripe.

And one more nuance in choosing fruits. We will only be suitable for those varieties where the apricot is easily divided into two halves. It's very simple: when buying apricots at the market, just break one and check how they are divided into halves.

Actually, I am against making jam by adding water. In my opinion, fruits and berries should be boiled in their own juice. But! If you want to get jam in slices from tender apricots, you will have to prepare syrup.

For the syrup, you need to pour all the sugar into a bowl and pour a glass of water over it (you can use less water). Place the bowl on the fire and heat until all the sugar has dissolved. Don't forget to stir the syrup. Once the syrup is ready and boils, let it boil for just a few minutes.

Apricots need to be thoroughly washed and divided into halves. Place the apricot halves into the container in which we will cook the jam and fill them with hot syrup. Set the bowl aside to cool completely. Don't be alarmed that the syrup doesn't completely cover all the apricots; move the bowl slightly from side to side so that the syrup envelops all the fruits.

Once the apricots and syrup have cooled, we need to pour the syrup back into the bowl. Gently hold the fruit while you drain the syrup. As you can see, it has already acquired a little apricot color, but it looks cloudy, don't be upset, that's how it should be.

Place the bowl of syrup back on the fire, boil for a couple of minutes and pour in the apricot halves again. Let them cool down.

Thus, we poured syrup over the apricots twice, and it was time to boil the jam.

I know that many people advise putting cooled apricots on the fire and boiling to the desired state, and then immediately sealing the jam. I take longer, perhaps a little more hassle, but the result is incredible: slice after slice.

So, I put the cooled apricots on low heat, bring to a boil and boil for literally 5 minutes. Make sure the boil is light-easy. During the boiling process, the jam must be stirred, but this will have to be done with extreme caution. Our task is not to crush the apricots. You can simply move the bowl from side to side, you can “deep” the apricots a little into the syrup with a spoon.

After cooking, I set the bowl aside, after a few hours I repeat the procedure: I bring it to a boil again and boil again for a few minutes. I usually boil it about 4 times, but you need to look at the jam itself; if the fruits have already become transparent and the syrup is thick, then such jam itself asks for jars.

The finished jam should be poured into sterilized jars and sealed with boiled lids. It is very convenient to seal the jam in jars with screw-on lids.

Apricots in jam turn out whole, at the same time soft and elastic. The sweet treat looks like a gift from the sun. Such bright jam even lifts your mood.

From 1 kg of apricots you get approximately 600 ml of jam.

I’ll tell you a secret that my husband is delighted with this apricot jam, he says that it’s even tastier than strawberry jam. And my mother admitted that the jars looked “terribly beautiful.”

There is nothing better than pleasant conversations in the evenings with your family over a cup of delicious tea. To brighten up the evening and make it more enjoyable, you need to give preference to incredibly tasty and unusual apricot jam, which can be prepared according to several recipes.

Having knowledge helps make dessert more tender, tasty and varied. Want to know more details? Then you should read the article to the end.

Apricot jam

Apricot jam is simply an integral part of the product on every kitchen table. Jam is a universal delicacy that can be an addition to breakfast and tea, can be spread on bread, and can also be an excellent filling for various pastries, buns, pies and much more.

In addition to all this, apricot jam is very tasty and low-calorie, unlike all delicious cakes, casseroles and pastries. There are a lot of cooking options, every jam lover can get acquainted with them, just study this article in detail to the end.

It is simply not possible to prepare delicious and varied jam using one recipe, which is why today many options have been invented that are sure to please your taste. You will end up with completely different products that have individual taste characteristics; they will not overlap with other recipes.

Not everyone wants to use various additives in jam; many prefer to give preference to classic recipes that will be of high quality and also do not contain any harmful substances. It is enough just to stock up on fruits, the main thing is that they are not overripe, because with such products the jam immediately loses its main taste characteristics.

It is worth familiarizing yourself with all the features of a tasty and pleasant recipe for apricot jam, stocking up on sugar, because without it, the jam will not have a complete and tasty look and taste. A little patience, enthusiasm, availability of all the necessary products, and you will definitely get a pleasant and indescribable taste of jam.

Classic jam recipes

Making classic jam couldn’t be easier, the main thing is to stock up on the necessary products and utensils that may come in handy in the process. To do this you will need:

Abrikosov;
Sahara;
Water;
Pots;
Cans and lids for sealing.

When these necessary elements are prepared, you can begin the process of making jam. There are several recipes for classic jam, let's look at the following options:

Recipe 1

We take 1 kg of ripe but firm apricots, as well as 1.5 kg of sugar. Before cooking, be sure to rinse the fruit well and remove seeds.

We place the fruit in a container made of stainless steel, in which you need to cook the jam. Add sugar to the container, pour in one glass of water, place the container on the fire to prepare the syrup.

It must be cooked until it becomes transparent. After this, add the apricot halves to the syrup, mix everything thoroughly and turn off the heat without removing the container from the stove.

Then turn on the heat again, wait until it boils, and then cool the mixture. To get tasty and cooked jam, you need to wait a while, because you can only boil it twice a day.

The next morning, it is necessary to repeat the entire procedure again, and in the evening, a day later from the beginning, we set the apricots to cook until fully cooked.

Recipe 2

To prepare this recipe, you will need as ripe apricots as possible; they should be soft. You will need 1000 g of fruit and 1000 g of sugar. Carefully wash 1 kg of fruit, prepare a container where the jam will be cooked, and cover everything with sugar.

You need to place a fire spreader under the bottom of the container, this will give you confidence that the jam will not burn, but will retain its practical appearance and all the beneficial taste characteristics.

After the container is prepared and the apricots are covered with sugar, you should turn on the heat at medium speed so that the contents of the container gradually heat up and the water slowly begins to boil. It is worth noting that if you adjust the intensity of the fire very often, you can “kill” a large number of useful components in the jam.

Be sure to gradually stir the fruits and sugar to achieve a uniform consistency. Over time, the heat must be gradually reduced so as not to cause the jam to burn. From this moment on, you should be patient, because you will have to wait until the jam becomes thick.

Tip: Before placing the finished jam in jars, they should be sterilized, this also applies to the lids.

Recipe 3

To prepare the following recipe you will need 1000 g of apricots and 500 g of sugar. Apricots should also be washed well in advance and get rid of the seeds, then pass them through a blender or meat grinder to obtain a homogeneous container.

All this must be thoroughly mixed and covered with sugar, allowing the resulting mixture to release the juice. After this, you need to turn on the fire, put a fire spreader on the burner and place a container with apricot on it.

We must not forget that the mass will very quickly reach a boiling point, which is why you should definitely stir it, gradually reducing the heat.

This recipe will not take much of your time; it will only take an hour to prepare. After this, you need to gradually put everything into pre-sterilized jars and roll up the lids using a machine.

Recipe 4

This recipe will appeal to people who constantly count calories and do not include sugar in their diet. For cooking you will only need 1 kg of apricots.
To make the jam tasty and sweet, you should definitely choose fruits that are characterized by absolute ripeness; they should be overripe, softened, because they already contain a sufficient amount of sugar, so no additional additives will be needed.

This version of apricots must be twisted in a meat grinder or blender, bring everything to a boil, and cook for five minutes. Such jam will have a very tasty and indescribable taste, which is very reminiscent of dried fruits. Also, in this version of jam a sufficient amount of vitamins will be preserved.

If you try to make jam according to this recipe at least once, you simply will not be able to refuse it. Do not doubt that it will become a real dessert for you. Even if you are on a diet, you do not need to give up sweet and tasty foods. Learn to make jam according to the correct and simple recipe, it will definitely delight you with its unique taste.

Recipe 5

Take 1 kg of sugar and apricots, wash everything thoroughly and remove the pits. Place the apricots on a baking sheet and dry them in the oven. This will take several days; the oven should be turned on periodically to maintain heat. If possible, apricots can be dried in the sun, but the oven is still a more practical and affordable option.

After the apricots are well dried, you need to boil the syrup, for this you will need a glass of water and sugar, the syrup should be light in color. When the fruits are dried, pour them into the prepared syrup and cook until fully cooked. After this, according to the standard method, add jam to the jars and roll up.

Jam with seeds

The jam itself is very tasty and enjoyable, especially if you prepare it correctly and use it in combination with pies, buns, pancakes and other baked goods. Our grandmothers also mastered this recipe and used it regularly, because you simply cannot find a more pleasant and unearthly taste than jam with seeds gives.

The ingredients are as follows:

1 kg of apricots;
1 glass of water;
700 g sugar.

Each cooking recipe has its own secrets, so jam with seeds is no exception, we note the following:

If you don’t know which varieties of apricots you will need to prepare a particular recipe, be sure to take ripe and smooth fruits, in which case you will never go wrong.
The jam will turn out more delicious once you know all the nuances. It will be ready if you can see a thin string of syrup on the spoon. Each recipe has its own estimated time, which is why you should pay attention to the consistency.
Each recipe calls for the addition of certain ingredients, such as cinnamon, vanilla, cloves, or more. Be sure to experiment, remember, not a single ingredient can spoil the taste and smell of jam.
The winter jam recipe has its own secrets; it must be cooked in several batches. That is, they cooked it, let it cool, and cooked it again. In this case, you can really get a tasty and very aromatic dessert, which will be simply irreplaceable in the winter.

Let's get back to the recipe:

First, wash the apricots well. Then dry them on a towel. Make syrup from water and sugar, this will take only 5 minutes. Place whole apricots with pits.

Then bring the container to a boil and cook the finished apricots in this mode for 5 minutes. After this, immediately remove from the heat and let it brew. Place the apricots in a container in the refrigerator or other cool place. The next day we repeat the procedure again until the jam takes the form of a “thin thread”.

Tip: Any recipe should be sealed when cooled, then the jam will not separate and the fruit will not rise to the top.

Now you know how to make jam from apricot and with pits, you will definitely succeed, because the recipe is not complicated at all.

Jam with kernels

To prepare jam according to this recipe, you need the following ingredients:

1350 g apricot;
450 ml water;
1540 g sugar.

We take washed apricots and make small cuts in them, which will allow us to pull out the seeds from the inside without deforming the fruit itself. The resulting seeds must be split with a hammer or use a garlic crusher.

Place a container of water on the stove and bring it to a boil, then pour in the sugar and boil the solution until its volume is reduced by a quarter. After this, you need to drain all the liquid and boil it again.

Stuff the apricots and pour boiling water over them. Let stand for up to 10 hours, cook until the liquid is clear. After this, place the fruits in an airtight container and close them in a sterile container.

Jam with almonds

Take 950 g of sugar, 90 ml of water, 950 g of apricot and 155 g of almonds. It is very important to maintain these proportions. Pour boiled water over the almonds, leave for up to 15 minutes, and rinse everything with cool water. These steps must be repeated twice.

We clean the nuts from the shell. Squeeze out the pit and rinse the apricot well from the inside. We fill each hole where there was a bone with almonds. Pour sugar into a saucepan, fill it with water, cook, mix well until everything is dissolved.

Add the stuffed apricots to the syrup one at a time, bring to a boil and boil for 6 minutes. Let it cool. After this, boil again and cook everything for 7 minutes. Next, we pack everything into jars.

Jam with nuts

For preparation you will need the following ingredients:

1.1 kg sugar;
1.1 kg apricots;
340 g walnuts;
2 g citric acid;
420 mg water.

We clean the nuts, completely remove all the shells, as well as the membrane. Grind the nuts in a blender until smooth. In a separate container, mix water and sugar to obtain a clear and homogeneous mixture.

Take another container and put 3 liters of water on fire at 85 degrees. First you need to prepare the apricots, cut them into two even parts and remove the pits from them. Transfer them to a bowl for a couple of minutes. We wait until the jam cools down. Boil again and mix.

Jam in slices

Take 410 ml of water, 950 g of apricot, 1450 g of sugar. Wash the apricots, remove the pits, and divide the fruits into even slices. We heat the water, but do not bring it to a boil. Place the apricots in the container for 3 minutes. After this, it is imperative to cool the fruits with running water.

We prick the apricots, making several holes in each of them. Add sugar to the water and boil. Pour the entire solution over the fruit and wait 3.5 hours. Cook for 12 minutes, stirring thoroughly. The interval between cooking is 8 hours. The readiness of the jam must be determined by the color of the apricots; they should become translucent. We only roll it into sterile jars.

Jam with apples

We will need 580 g of apples, 130 g of lemon, 620 g of apricots, 950 g of sugar, a bag of Zhelfix and Quittin, you can also use other additives for making jam. Be sure to wash the fruits, get rid of the seeds, remove the skins from the apples, and rub them well.

In a blender, blend the apricots until smooth. Add a gelling agent and 40 g of sugar, mix everything well and boil. Add the remaining sugar and boil for three minutes.

Ginger jam

You need to prepare 1350 g of sugar, 1900 g of apricot, 20 g of ginger. We remove the pits from the apricots and cut them into any available pieces. Place the resulting pieces into a cooking container, add sugar. Mix everything well and cook for 30 minutes.

It is very important to monitor the foam, because its formation will be a fairly frequent process. Grate the ginger and add it to the jam. You definitely need to check the thickness of the dessert by dropping it on a saucer. If the jam does not spread, you can immediately add it to the jars.

Jam with coffee

We take the following ingredients:

800 g sugar;
1.1 kg apricot;
12 g vanilla sugar;
95 ml citrus juice;
60 g coffee beans.

We remove the seeds from the apricots, pass one half through a blender, and cut the other half into medium pieces. We take a spacious container and add fruit to it, adding sugar, vanilla sugar and pouring citrus juice on top. Mix everything very well. You should definitely grind the coffee beans in a mortar.

Take thick gauze and place the grains in it. Tie well and transfer to apricot mass. It is enough to withstand 2-3 hours. Boil for 15 minutes, mix well. When the jam thickens, remove the coffee. We pour everything into jars.

Jam with oranges

If you want to prepare such a dessert, you should have a lot of fruit, because the combination of oranges and apricots is quite tasty, because it can sometimes be extremely difficult to stop while tasting.

To prepare we will need:

3 kg sugar;
3 large and ripe oranges;
4-5 kg of apricots;
1.5 glasses of water.

Such jam must be cooked with zest, which is why the orange skin should not contain any stains or flaws. Cooking will take a long time, so you won't be able to cook it in a hurry.

The cooking process is as follows:

Wash and dry the apricots in small slices.
We make syrup from water and sugar, cook it for 5 minutes. As soon as the syrup has cooled, pour it over the apricot slices and put everything on the fire, boil and turn it off.
Leave it overnight to allow everything to cool, and put it back on the fire in the morning.
Apricots are boiled at least 2-3 times for the winter; oranges are added at the time of the last cooking.
The zest is first added to the jam. To do this, the fruits are dried, washed and thinly sliced. The zest is chopped into small pieces. Cook over low heat for 10 minutes.
During this time, the oranges are peeled and divided into slices. It is best to use whole slices, but citrus cut into pieces is often acceptable.

Tip: before slicing, prick the skin with a toothpick; in this case, when cooking, the slices will not wrinkle, but will be smooth.

Jam with peaches

Stock up on these ingredients:

500 g sugar;
1 kg of apricots;
1 kg of peaches.

Fruits should be washed and dried, and the seeds should be removed. Cut them into small slices. Mix the peaches and apricots and sprinkle them with sugar, leave in the refrigerator overnight to form juice. After this, you can proceed to cooking. Place the bowl on the fire, stir and bring to a boil, cook for 5 minutes, remove from the heat and let cool.

The procedure is repeated 5 times, heating the fruit over low heat. The better the resulting mixture cools, the tastier the dessert will be. If you use proper cooking, the mixture becomes viscous, like honey, and the fruit retains its aroma as much as possible.

Five-minute jam

To prepare this delicacy you will need 1 kg of sugar and 2 kg of ripe apricots. Making jam is very easy and quick, the main thing is to follow all the rules. You will receive a very tasty and aromatic dessert that will be difficult to refuse.

Let's look at the cooking process:

We wash the fruit, throw out the seeds, and put them on a plate.
Cover the fruit with sugar and let it brew for 12 hours. If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
The next day, put the bowl on the fire, boil, and cook for 15 minutes. Cook 3-4 times, let the mixture cool for 5 minutes.

This is where the cooking process ends; before using, be sure to let the jam cool and place it in jars.

Apricot jam

Apricot jam, unlike regular jam, requires a more serious approach to preparation because it has a slightly thicker consistency. This option would be just a wonderful dessert for the winter.

The jam is characterized by a rather rich taste and also has a unique aroma. Despite the fact that it contains several times less useful substances than jam, it is more popular.

Any type of apricot will be useful for cooking, the main thing is that they have a fibrous structure, regardless of their size. The end result is a mixture and tender pulp, so it doesn’t matter what size fruit was used.

The ingredients used are:

1.5 kg sugar;
3 kg soft apricot;
0.3 l of water.

The cooking recipe is as follows:

Take washed apricots. We get rid of the seeds, place them in a saucepan, add a small amount of water and cook on fire for 15 minutes. The mass must be homogeneous. Let the apricots cool for a couple of hours. To save your time, it is best to start cooking in the evening and continue in the morning.

After this, you need to drink the resulting mixture until you are full; this is quite a long task, so you need to be patient. The puree should be thick, it will be half the original amount. Pour sugar into the mixture and cook until it turns a dark amber color. It is important to ensure that the paste does not burn; to do this, you need to stir it all the time. Boiling jam fills jars or other containers.

Jam with gelatin

This jam will not leave any connoisseur of sweets indifferent. For preparation you will need the following ingredients:

800 g sugar;
1 kg apricot;
100 ml water;
3 tbsp. spoons of instant gelatin.

To begin with, we carry out standard procedures with apricots, separate the pulp and cover it with sugar. The pulp will immediately separate. Set aside the resulting mixture for a couple of hours so that even more juice is formed and the sugar becomes soluble.

The first time, 30 minutes of boiling over low heat will be enough. Let it cool for a day. The second time we cook for 20 minutes and collect the foam.

We dilute gelatin in cold water and let it swell. The third time we cook for 15 minutes, and add gelatin to the mixture, keeping it on low heat for all 2-3 minutes.

The jam turns out to be very thick, but not as thick as jelly. This consistency will allow you to enjoy it and enjoy its taste characteristics.

This jam can be eaten immediately or stored for the winter. Everyone will want to enjoy such an amazing dessert in winter, so you need to prepare for the cold season in advance.

Really tasty jam is obtained without seeds, which is why you should never be lazy to remove the seeds from apricots. There are separate recipes for jam with seeds, but classic recipes will be much more enjoyable and tasty without them.
If the seed kernels are not characterized by pleasant taste, then it is best to replace them with other components, because all this can simply ruin the overall taste of the dessert. A good alternative would be almonds or nuts; they go perfectly with apricots.
If you remove the skin from apricots during cooking, you will get a more homogeneous mixture and pleasant pulp. If you cook this consistency for 30-40 minutes, the result will please you with its viscousness, which will resemble jam.
In order for the apricots to be fully cooked and to form the required consistency, it is best to choose medium-sized fruits, because they will reduce the cooking time and will also be practical to use. Be sure to get rid of the seeds when it comes to standard jam options. You also need to cut the fruit into two parts, because in this case it will be able to quickly acquire the desired appearance and will not take up time for its preparation.
You need to cook the jam in a deep vessel, because the result will be very tasty, and one jar will not last you for a long time.
Before canning jam or preserves, jars and lids must be evaporated and undergo special treatment. This will not only save time, but will also increase safety at the time of eating.
There should be more fruits available than prescribed in the recipe, because various incidents may occur during the brewing process. To anticipate and avoid them, it is worth stocking up on a large number of apricots. All fruits must be thoroughly washed, free from any blemishes and ripe.
Before the cooking process, you need to take care of the availability of all the dishes, fruits and sugar, because the lack of certain ingredients can affect the quality and cooking time.

You have become familiar with all the modern recipes for preparing delicious apricot jam, as well as some tips that will help you make the process more enjoyable and memorable.

If you follow all the rules, jam or jam will be very tasty, aromatic and healthy. Everything is in your hands, stock up on fruit, gather your thoughts and create. You yourself are the creators of delicious, healthy and low-calorie desserts.

Just a few days, and your kitchen will have a sufficient number of delicious jam options, with which no frost or unpleasant weather is scary. Try to create not only classic versions of recipes, but also use exclusive options that have amazing taste characteristics.

Watch the video - apricot jam “Five Minute”:

Watch the video - a simple recipe for apricot jam: