One of the summer activities is preparing berries and vegetables for the winter. There is nothing better than when you open your jam or pickles in the cold season. Today we’ll just talk about apricots. We will prepare apricot jam for the winter. Let's learn how to cook without seeds, and with them and slices. Let's look at the royal recipe. Our jam will be thick and tasty. And creating such a masterpiece is very simple and easy.
The article describes the following recipes:
- Classic: pitted
- Quick recipe Five minutes
- Cook in slices: simple and tasty
- Royal recipe
- Cooking in a slow cooker: video
You can see how to cook Strawberry jam for the winter. It turns out thick, tasty and aromatic.
Recipe for pitted apricot jam: preparing for the winter
The first one presented to your attention is the classic cooking method. We will cook the apricots in 3 stages. This will allow us to save the maximum useful substances and at the same time preserve fresh taste And summer scent berries The jam will turn out to be a bright natural color.
For cooking we need:
- Apricots - 1 kilogram
- Sugar - 1 kilogram
As you can see from the composition, the ratio is 1 to 1!
Preparation:
1. Prepare the berries. Apricots need to be washed and dried. Separate from the seeds.
2. Transfer to a large saucepan. Add sugar. And we leave it from evening until tomorrow morning in our case. Let's see how much juice it produces. And then let's start cooking.
3. In the morning the apricots gave juice. The sugar has almost dissolved. We put it on fire. We are waiting for it to boil. Reduce heat and keep for literally 2-3 minutes. We leave it for the next day.
4. Second day. As you can see in the picture, they are all soaked through. Place on low heat and wait for it to boil. Remove from heat and leave for the next day.
5. Third day. The jam is transparent. The berries are soaked. There are intact ones. Place on low heat. When it boils, cook for five minutes. Then we put it in sterilized jars.
When boiling, foam forms. We collect it from the surface.
6. Once the jars are closed, they need to be turned upside down. They will stand like this until they cool completely.
The jam is ready!
Apricot jam “Pyatiminutka” without seeds: prepared quickly and tasty
The recipe has been tested for years. Only we will significantly reduce the sugar intake. By classical way we take 1 to 1. This jam was stored well even at room temperature. In theory this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.
Preparing the jam:
1. First of all, wash and dry the berries. Then cut it in half lengthwise. We take out the bone. Our apricots are large, so we also cut them in half.
We weigh it without seeds!
Sprinkle the apricot with sugar. Let's level it out a little. Cover with a lid and leave for 3-4 hours. Apricots should give juice.
2. Meanwhile, prepare the jars. You can sterilize them in the oven. We wash the jars and put them in cold oven. We set the temperature to 120-130 degrees. After it heats up, let it sit for 5-7 minutes. The jars need to be completely dry. Then let them cool down.
The lids can simply be filled with boiling water. Place them in a separate container and leave for 7-10 minutes.
3. 4 hours have passed. Place on low heat and slowly warm up. There is no need to interfere. As the apricots warm up, you can slowly stir them from bottom to top.
4. Warm up further. We need the sugar to completely dissolve. Don't forget to stir, but not often, as needed. The jam was almost boiling. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into jars.
5. Pour hot jam into jars. We fill them to the very brim. Close and immediately turn over. Wrap it up and leave it to cool.
6. The jam is ready. Since it contains little sugar, it is better to store it in a cool place.
Recipe for delicious apricot jam: cook in slices
The second recipe is slightly different from the first. The jam is practically not cooked, but only poured with syrup. This is done within three days.
The composition is the same:
- 1 kilogram of apricots
- 1 kilogram of sugar
Cooking process:
1. Wash the berries. We dry them. Separate from the seeds.
You can take a little green berries, not quite ripe. They are even easier to clean.
2. Pour sugar into a saucepan. Pour in about 15 milliliters of water per 1 kilogram. And put it on fire. Stir. The sugar should dissolve and boil. Once it boils, simmer for about 5 minutes.
Don't forget to stir so it doesn't stick to the bottom.
3. To prepare the syrup, immediately pour it over the apricots. Carefully distribute the berries throughout the volume.
4. Cover with a lid or cling film. And leave it in this form for a day.
5. The jam let out the juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the saucepan on the fire. Stir the syrup and wait until it boils. It takes 2-3 minutes for it to boil well.
6. Remove from heat and immediately pour over our apricots. Cover with a lid and cling film. and Leave for the next day.
7. On the third day we repeat the procedure. Drain the syrup, boil and pour over the apricots. Leave it for a day.
On the fourth day, put the jam on the fire. Once it boils and cook for 5 minutes. Add a pinch of citric acid or squeeze out a little lemon juice.
Then turn on the gas and immediately pour it into sterilized jars.
8. It turned out to be a delicious sweet apricot jam for the winter.
Royal recipe for apricot jam with nuts
Let's make jam like a king. The method is unusual. Its essence is that the seeds are removed and some kind of nut is replaced. In our case, walnut. In this case, the berries remain intact. And if you don’t have nuts, you can cook it with seeds.
Ingredients:
- Apricot - 2 kilograms
- Sugar - 2 kilograms
- Water - 500-600 milliliters
- Cores walnut- 100 - 150 grams
Let's start cooking:
1. The berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now you need to remove the seeds. We make an incision along the berry and carefully remove the seed. And immediately put a walnut instead. And so with each berry.
You can use the seeds as a filling. But for this you need to take out the kernels and add them to the apricot instead of the nut. But remember that kernels can taste bitter. It's better to add nuts!)
And instead of walnut, you can use any other one.
2. Prepare the syrup. Pour water into the pan. Bring to a boil and add sugar. Stir until the sugar is completely dissolved.
You can add blackcurrant or cherry leaves for taste and aroma.
Cook for literally 5 minutes. Turn off the heat and cover with a lid. Let it sit for 5-6 hours. During this time, the berries will be saturated with syrup.
3. Then put it on the fire again and bring it to a boil. As soon as it boils, turn off the fire. Then carefully remove the foam. And leave for 5-6 hours.
3. For the third time, after boiling, we cook over low heat for 30 minutes. Remove currant or cherry leaves if you added them. Then we put it into jars.
4. Apricot jam royal recipe ready. Two kilograms of apricots yielded 4 half-liter jars and one half-liter jar with syrup. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!
How to make pitted apricot jam in a slow cooker?
We will use a multicooker to help us prepare. I present to your attention detailed video recipe.
Grocery list:
- Apricots without seeds - 2 kilograms
- Sugar - 1 kilogram
- Juice of half 1 lemon
- Agar - 2 tablespoons
2 kg of pitted apricots + 1 kg of sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add 2 tbsp agar
Brief description of the video
Wash and dry the apricots. Naturally we remove the seeds. Place apricot, sugar and lemon in a multicooker bowl. Set the “Jam” mode and cook for 2 hours. Add agar at the end.
Apricot is one of the wonderful creations of nature. Not only is it delicious, but also healthy. What a pleasure it is to eat apricot jam in winter. When a piece of summer is on the table. Today we have discussed several recipes for apricot jam for the winter. Several options: with seeds, without seeds and slices. We learned how to make jam like a king. Dismantled quick recipe 5 Five minutes. It turned out thick, aromatic, sweet and very tasty!
I want to tell you how to make delicious apricot jam. From huge variety My favorite jam is the simplest apricot jam. This jam can be prepared in different ways - with lemon or orange slices, with walnuts or with apricot kernels, I added melon and this also makes a wonderful combination. Still, the priority aroma always remains apricot. So experiment for your health!
It is better to cook apricot jam in seedless slices. If using apricot kernels, add Not a large number of, because they contain hydrocyanic acid. IN large quantities oh she is harmful to our health. It’s better to first dry the kernels in a frying pan so that under the influence high temperature destroy the harmful effect hydrocyanic acid. At least that’s what experts recommend and that’s what I do.
In general, I really love apricot jam with kernels. First of all, these nuts are eaten in jam. 🙂
How to cook apricot jam in slices. I take less sugar by weight than berries or fruits, which are quite sweet. More precisely, I try to add less sugar to any jam.
Compound:
- 1 kg apricots
- 700 g sugar
Five-minute apricot jam recipe
I cook apricot jam quickly - 5 minutes, but before that there is a preparatory stage.
Of course, I wash the apricots in water several times. Then I cut it into slices.
I don't really like adding water to jam. Therefore, I first add sugar to any fruit or berries and leave until the juice releases. In the meantime, I’m preparing the jars - I wash them thoroughly with soda and sterilize them over steam.
When the juice has released, put it on the fire and bring it to a boil.
Then reduce the heat and cook for 5-7 minutes, shaking the jam periodically to collect it in the middle delicious foam. I skim off the foam several times, it’s just a wonderful treat for tea!
5-7 minutes is enough, it is advisable not to overcook the slices. It is better if as many whole slices remain as possible. Do not forget that when you transfer the jam into jars, it will be enough for a long time hot. During this time, the apricots will have time to “reach”.
Jam is my favorite home preparation, smelling of summer and childhood. However, not every housewife can treat you to a tasty delicacy: the jam is either too thick with an unpleasant aftertaste of burnt sugar, or liquid and quickly turns sour. Sometimes sweet preservation becomes moldy or candied. It's time to learn all the secrets of delicious jam and learn how 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 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 to the grated apricots and citric acid, 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.
- Place the apricot puree into dry, sterile jars up to the shoulders. Sprinkle sugar on top
- Seal the jars with sterile nylon covers
- Store the product 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
Today we will talk again about apricot jam - thick, tasty and aromatic. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and tea treats.
There is hardly a person who would refuse it on occasion. In any case, I have not met such people. When someone comes to visit us, and I put a bowl of amber-colored treats on the table, very soon I have to fill it again. It is eaten before the tea in the cups has time to cool.
And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still at least delicious recipes, which are also worth cooking with.
As is known, apricot delicacy You can cook it with whole fruits, or with cut slices or halves. Under certain cooking conditions, you can get it with intact pieces, or you can boil it to the state of jam or confiture.
For lovers of this type of sweet, I would advise preparing in small batches, and several different types. Because it is simply not possible to choose which one is tastier. All varieties turn out some tastier than others.
It is very good to drink tea with whole and half fruits. Personally, I like it when all the pieces are tangible and have weight. It's always nice when you come across a large piece of berry or fruit. And here you can actually eat them whole.
But it’s no less pleasant when there is very thick jam, or confiture, or marmalade. It’s also delicious to drink tea with, and you can also make delicious sweet pies or filled cookies with such delicacies.
Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like best.
“Five-minute” of pitted apricots with kernels
“Five Minutes” are very popular among our people. And not only using apricots, but also with other berries and fruits. And there are several good reasons for this.
- Firstly, because it takes very little time to prepare it.
- Secondly, the product does not turn out overcooked.
- Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
- Fourthly, it is perfectly stored even at room temperature.
- And fifthly, it’s delicious – delicious!
We have already prepared a similar option in a very simple and easy recipe, which invariably produces a delicious delicacy. It was prepared without the presence of water and very quickly, in just one cooking. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!
But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages of 5 minutes each, but without infusing the syrup for 10 - 12 hours.
A delicacy prepared in this way will be stored very well simply in the pantry, and will not become sugary even without the addition of lemon juice or acid.
We will need:
- apricots – 1 kg
- sugar - 1 kg
- water - 150 ml
As I noted in previous recipes, the standard sugar content is given here and the finished product turns out to be quite sweet. If you want, this amount can be reduced to 800 grams per kilogram of fruit.
Moreover, when we get the seeds, 800 grams of apricots will remain.
Preparation:
For cooking, we will need strong, elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.
Let's take a kilogram, it will make a little more than a liter finished product. Enough to save it for the winter and taste it.
1. Wash the fruits, cut into two halves, or into four parts if they are very large.
2. Remove the pit. You can do it completely, or you can split it and extract the nucleoli. I suggest preparing our sweets today with them. The kernels can be left in the peel. Or you can pour boiling water over them for a short time and pull off all the skin. This can be done quite easily.
I have already brought to your attention the option with nucleoli. But for those who haven’t had time to familiarize themselves with it, follow the link, it’s given there. And today the recipe, although also with kernels, will be much faster to prepare.
3. Prepare syrup. To make the jam thick and viscous, we will use only 150 ml of water to prepare it. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remains in the form of syrup. And so that there was no leftover, I decided to try making syrup from just 150 ml.
It was possible to do without water altogether, but then you need to have time to infuse and release your own juice. We don’t have that kind of time today, so we’ll use water.
4. Pour sugar into a saucepan and fill it with water. Place the pan on low heat and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.
Let it simmer after boiling for 3 - 4 minutes.
5. In the meantime, transfer all the fruits into a basin or other container in which we will cook. After the syrup has boiled for the required time, pour it over the berries. Shake the bowl lightly so that the syrup penetrates from all sides and wraps each piece with its sweet contents.
6. Place the bowl on low heat and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.
Foam will appear during cooking. It will need to be removed using a wooden spatula or spoon. Do not use metal spoons, and this is not recommended when preparing any jam, so that the product does not oxidize.
The foam must be removed. Essentially, it is a protein, and if it gets into the container where we will store our finished product, it can negatively affect storage. Protein softens the fruit, and there is a high probability of souring or mold.
7. After 5 minutes have passed, carefully pour the syrup through a colander back into the pan in which you started preparing the syrup. Let the apricots sit in a colander for a while to allow as much syrup as possible to drain out.
Then, so that they do not wrinkle on the hard wire rack, place them back into the basin.
8. Put the syrup back on the fire and bring to a boil again.
9. Let it boil for one to two minutes and pour it over the apricots again.
10. Place on low heat, bring to a boil and heat for 5 minutes, remembering to shake the basin slightly so as not to spoil appearance Stir the fruits and skim off the foam.
11. And repeat everything again according to the same scheme - that is, drain the syrup, boil it, pour over the fruits and cook everything together for exactly 5 minutes.
Before the last cooking, add the kernels to the contents and cook with them for 5 minutes.
12. By this time you will need to prepare the jars and lids. They will definitely need to be sterilized. Jars can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean, washed jars in the oven for 30 minutes. For this purpose the temperature must be maintained at 50 degrees.
The lids can be boiled in hot water about 10 minutes. Then let them dry as well.
13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw them either with screw caps or with caps that need to be screwed on with a seaming machine.
It is best to pour it hot, as this will be an additional guarantee of sterility.
14. Turn the twisted jars over and place them on the lids. This is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze out and it will have to be redone.
15. It is better to store such a delicacy in a dark place. This will help maintain color throughout the entire storage period. It is also better to keep it in a cool pantry, or basement if you live in your own home.
It turned out delicious and incredibly aromatic. It’s also nice that all the halves were preserved intact and weren’t overcooked at all. Due to the fact that we added just a little water, and also boiled the syrup a little three times, it also turned out thick. There is no extra syrup left. And this is also very pleasing.
And such a sweet pleasure will delight you even more on cold winter evenings, when you open the treasured jar and enjoy its contents with hot aromatic tea.
So, if you haven’t prepared such jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in winter!
Apricot slices in own juice
In almost all of my previous recipes, I described options that use either halves, large slices, or whole fruits. But from small slices it turns out no less delicious treat. In addition, it turns out very thick, much thicker than when we cut it into larger pieces.
And I propose to consider just such an option now.
This particular recipe is notable for the fact that we will use it to prepare thick aromatic delicacy without adding water, only with the presence of sugar and its own juice.
We will need:
- apricots – 2 kg
- sugar - 1.6 kg
Preparation:
For the recipe we need fruits of medium ripeness. Do not take very hard ones, they are not yet ripe and will not give the desired taste and aroma.
Also, don’t take very ripe ones, they will boil and you’ll end up with jam.
If you want it to work out thick jam with preserved slices, use just the right amount of hardness.
1. Wash and dry apricots. Then cut into two halves, remove the pit and cut into small slices or cubes. As you want, and as it is convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they heat up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.
I cut into cubes about 1.5 cm in size.
2. When you peel the apricots, you need to weigh them. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.
3. Place the chopped slices in a bowl and cover them with sugar. Shake well so that it is evenly distributed among all the pieces.
4. Leave in this state until the apricots release their juice. It depends on their variety and degree of ripeness. You can shake the contents several more times during this time.
You can leave it overnight. If it is very hot, you can leave it in the refrigerator.
5. As soon as there is enough juice, place the bowl with all its contents on medium heat. Boil. During this time, while the jam is heating, foam will form. It is advisable to remove it; it is best to use a wooden spoon or spatula for this.
Leaving foam behind may affect storage quality.
6. Bring to a boil and immediately turn off. No need to boil.
7. Leave the contents to cool and infuse for 8 - 10 hours. This is what it should look like after insisting.
Then put it back on the fire, and again bring it just to a boil. Then stand for another 8 - 10 hours.
8. Sterilize jars in advance. This can be done by any of the many known methods. I will not be distracted by this topic now, so as not to waste the time of those who have been able to do this for a long time.
9. Now that we have everything ready to be completed, let's move on to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see him.
10. Put it on the fire, bring to a boil. Foam will form again, skim it off carefully. The finished product should be transparent and luminous.
Once it boils, cook for 5 - 6 minutes.
11. Then immediately pour into jars. To do this, you can use a wide-necked funnel.
The finished product should be approximately 2 liters, plus or minus a little. It depends on how juicy your fruits were.
12. Screw the lids on the jars, either screw-on or using a seaming machine. Then turn them over, cover with a towel and leave until completely cool.
13. Then store them in a cool, dark place, after turning them over to their usual position.
The method when the product is infused several times at long intervals is called “proofing.” It allows berries and fruits to be most well saturated with syrup and own juice. They can be said to be in liquid caramel.
Then heating again and cooling again. The fruits are completely soaked and this allows them to be preserved at least in their entire form, both in slices and in slices, and in the ones we cut them into.
So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out very thick and beautiful.
Pitless apricots in a Redmond slow cooker
Prepare delicious jam, and you can also make jam in a slow cooker. The cooking process is not very different. At the end of the recipe I’ll tell you how to prepare it.
We will prepare our delicacy in a Redmond saucepan.
We will need:
- apricots – 1 kg
- sugar - 0.5 kg
- water - 0.5 cups
- lemon juice - 1 teaspoon
Preparation:
1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or into slices of any size.
It is better to use dense fruits for cooking. Soft and very ripe ones will quickly lose their shape. But if you make jam, you can use them too.
2. Pour the prepared water into the multicooker bowl.
3. Add chopped apricots.
And sprinkle sugar on top. We don't use much sugar. But if you have a sweet tooth, you can add a kilogram of sugar per kilogram of fruit.
Cover the bowl with a lid.
4. Select mode - Stew, product - Vegetables. Set the time to 30 minutes. The contents will be cooked in this mode at a temperature of 99 degrees.
5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be removed carefully.
But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mixture with the silicone spatula that was included in the kit, or use a wooden spoon or spatula. Be sure to stir starting from the bottom.
In principle, enough liquid has formed and nothing should burn
7. After 18 minutes, it’s time to turn off the multicooker. Mix the contents again and add lemon juice.
And then mix again.
8. Pour it hot into pre-washed and sterilized jars, cover with the same lids. Turn the jars over and cover with a towel. Leave it like this until it cools completely.
9. Then turn it back over. Store in a cool, dark place.
From this quantity of products you will get about a liter of jam. It is thick, amber-yellow, aromatic and very tasty. Therefore, anyone who likes to cook in a slow cooker - better than the recipe can not found
It really is very tasty!
Apricot jam in a slow cooker
Jam turns out thicker than preserves. And it is prepared to be eaten just like that, and also for use as a filling for pies, pies and muffins.
The difference from the previous recipe is that:
- It is not necessary to use dense fruits; you can take them very ripe.
- Apricots should be cut either into cubes approximately 1.5 cm in size or into small slices.
- Exclude water from ingredients
- Instead of lemon juice, add half a twisted peeled lemon or orange.
- You can also add their zest, grated on a fine grater.
Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.
Apricot halves in amber syrup, Polish style
And this is how they cook favorite jam in Poland. It has its own cooking characteristics; the sweet delicacy is considered a real delicious treat for real gourmets.
Despite this fact, preparing it is not difficult. Moreover, it is prepared in one step. There is no need to wait for it to infuse for 2 - 3 days. I just cooked it once and that was it. This once again proves the saying that “Everything ingenious is simple!”
And to make it more interesting for you, I decided to show it to you using a video example. We specially filmed it for this article.
This is such a simple and interesting recipe at the same time.
I think that the recipe will interest you and you will cook according to it. If not from two, then at least from a kilogram of fruit.
Apricot jam fried in a frying pan
There is also such an original, I’m not afraid of this comparison, method of preparation. Usually such a delicacy is not prepared for long-term storage, or store it in the refrigerator.
The recipe is interesting and very quick. And of course, very tasty. It cannot be otherwise when it comes to apricots.
We will need:
- apricots – 4 cans chopped apricots
- sugar - 2 identical jars
Preparation:
1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the pit. Cut the halves into cubes 1.5 cm in size, or slightly larger.
Place them in a jar, in which you will later store your workpiece.
The peculiarity of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit we will need one identical can of sugar. Therefore, you need to put the cut fruits in a jar.
2. Place the frying pan over medium heat; it is better to take one with thick walls. Pour two cans of chopped fruit into it.
Then add one can of sugar.
Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure it doesn’t burn, we need caramel in this case need not. After some time, the apricots will release juice and the sugar will completely dissolve.
3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.
Add both and stir again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.
It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.
4. Fry (or boil) until a fairly large amount of syrup is formed. Sliced fruits should be completely immersed in it, as if “bathing” in it.
5. Sterilize thoroughly washed jars. You can do this by steaming, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.
After this time, remove the jars and drain the water.
Wash the lids, add water and boil for 4 - 5 minutes.
6. When our jam has released quite a lot of juice and all the sugar has dissolved in it, you can turn up the heat a little, note the time and fry it for 7 - 8 minutes.
You also need to remove the resulting foam.
7. Then pour it into jars; for this it is very good to have a funnel with a thick neck. Close the lids and turn them over, placing them on the lid. Cover with a towel and leave it like this until it cools completely.
8. Then turn them over again, in their usual position, and put them in a dark, cool place, or better yet, in the refrigerator.
To be honest, I have never stored such jam in an apartment, and I don’t know how it will behave there. Although I think that all other jams behave as usual. Heat treatment in principle, it was sufficient.
I cook it and store it in the refrigerator. And even then, not for very long. We start eating it about a month after preparation, and eat it before the cold weather sets in.
This amount of ingredients should yield 4 cans of the finished product. Provided that we use the same jars that we used to measure all the ingredients.
Greek apricot jam with walnuts
In the last article, I brought to your attention where in the middle of a whole apricot there was a pleasant surprise in the form of a walnut or nut from an apricot pit.
It’s not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.
This recipe also calls for walnuts, but it’s easier to prepare. Although I must say that the result is no worse.
We will need:
- apricots – 1 kg
- walnuts - 3/4 cup
- sugar - 1 kg
Preparation:
1. Wash the apricots and let the water drain. Then cut into halves or quarters, as you wish and as you like. Chop the nuts not very finely.
2. Place one and the other in a bowl and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will promote faster and better juice release. Moreover, if you cut the fruits into quarters, the juice will begin to release faster.
3. Let the ingredients sit for 6 hours, during this time shake the contents every hour.
4. After the allotted time, check how much juice has been released. If there is enough of it for cooking, then good. If very little of it has formed, then pour in half a glass of boiled or spring water.
5. Place the bowl with all the contents on medium heat and keep there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not lie on the bottom and does not burn.
6. After the jam boils, set aside for 5 minutes and warm it thoroughly over low heat, skimming off the foam.
7. Then remove from heat and let cool and brew for 8 - 10 hours.
8. And after that, put it on the fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.
If you want to get more thick product, then cook for another 15 minutes.
In general, when making any jam you should know this trick. When intense foaming stops and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be put into jars.
9. By the end of preparation, the jars should already be sterilized. Pour the resulting product into them and turn them over, placing them on the lid. Leave it like this until it cools completely.
10. And turning it over again, store it in a cool, dark place.
Well, aren’t you tired of reading recipes? Tired?! Of course, it’s a responsible matter! I would like to make high-quality preparations for the winter so that neither work nor money go to waste. And for this you need to have delicious, proven recipes. Which is what I tried to offer you today.
Have you chosen something to your liking? I hope you chose. That's good! Then go to the market, buy delicious apricots and prepare the same tasty treat to the delight of yourself and all your loved ones.
Bon appetit!
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