Local apricots ripened very quickly, and many varieties have already disappeared, although there are many imported ones on the market. I will dedicate this post to homemade apricot preparations: freezing and a recipe for making delicious apricot jam from my mother, in which the slices do not get soft and hold their shape well.
The post has been updated with a step-by-step photo recipe for homemade apricot jam from our reader Svetlana Burova.
What's the best way to freeze apricots?
Procurement for future use frozen apricots It’s very simple, it’s much faster than canning apricot or berry compote. Of all the methods for storing and harvesting apricots, this method allows you to save the maximum useful vitamins and minerals, frozen apricots are in second place in value after fresh ones.
Therefore, if you have a freezer, then fill a whole section with apricots; in winter you will only thank yourself when you have a plate of delicious, aromatic summer apricots on your table!
1. Freeze apricots for food and pies, just like strawberries, preferably in slices of sugar syrup. To do this, wash the apricots and spread them on a cotton napkin to remove excess moisture. Dried apricots are cut into slices and the pits are removed.
Apricot kernels (if they are not bitter) can be used when making apricot jam; if apricot kernels are bitter, then they should not be eaten. Next apricot slices lightly sprinkle with sugar (it is better to do this in layers in a deep bowl),
When the sugar turns into syrup, place the apricot along with the syrup in small containers for freezing or special bags with a lock (they are called zip locks or grippers). In this form, apricots with syrup can be frozen.
If you freeze apricots without syrup, when defrosted it will begin to release its juice and will look like a soft apricot from compote; such berries do not hold their shape well, and they will also seem very sour to you. And frozen apricots in syrup retain their shape, taste and color very well, and they are also an excellent filling for pastries, cakes, pastries, pies and pies!
2. For compotes from frozen apricots, you don’t need to remove the seeds, just rinse the fruits well and dry them.
Arrange in even layers in low pans and freeze in one layer, then place in plastic freezer bags or regular packaging bags. When cooking compote in winter, it is better to immerse such apricots immediately in boiling water without defrosting.
3. Another way to freeze apricots is frozen fresh apricot puree or even fresh apricot jam!
Pitless apricots are passed through a meat grinder, a little sugar is added for taste, although sugar can be omitted at all (I thought it was sour without sugar), the apricot puree is put into containers or bags for freezing. It is better to use small and medium containers so that you can immediately eat summer vitamins in winter.
Well, as promised, apricot jam, very good recipe my mom:
How to make delicious apricot jam in slices
Apricots are divided into slices.
To prepare delicious apricot jam, prepare sugar syrup according to the following recipe:
- For 1 kg of sugar take 1 glass of water
This is the amount of syrup per 1 kg of apricots.
How to prepare syrup for boiling apricots
In a large container, for example, an aluminum bowl for jam, pour sugar and add water, all this is placed on low heat. If you put the sugar to melt on big fire, then it will immediately caramelize into one big clot, which is not very good. Place the container on low heat; the container should not be enameled, otherwise the jam will burn. After about 10 minutes of boiling the syrup, the sugar will melt and turn into a liquid, transparent, yellowish syrup.
It's time to dip the apricot slices into the syrup; in the photo, the syrup is being prepared for jam from 5 kg of apricots. Bring the apricots in the syrup to a boil; when it starts to bubble, immediately remove it from the heat and leave until it cools completely. It is more convenient to do this in the evening, the apricot jam will have cooled completely by the morning, and all the apricot slices will be saturated with sugar syrup. We repeat the process of boiling the jam, cook the apricots in syrup for about 2 minutes and cool completely again. In the evening, boil the apricot jam for the third time – 10 minutes. Remove from heat, let the apricot jam stand for 15 minutes and place it in clean, sterilized jars. Roll up with metal lids
or tight nylon (they are also called hot because they need to be kept in hot water before use).
The photo shows how beautiful apricot jam is made according to my mother’s recipe,
The apricot slices weren't overcooked at all:
This recipe for jam in syrup produces a very tasty jam from peaches, nectarines, plums, currants, pears, apples, in other words, fruit and berry jam that does not boil over.
How to make apricot jam in a slow cooker
I’ll say right away that you won’t be able to cook a lot of jam in a slow cooker, not just apricot jam, but any other jam either. I make jam in a large Panasonic multicooker. You should not take more than a kilogram of berries or fruits, otherwise the jam from the slow cooker will run away during cooking.
For the recipe for making apricot jam in a slow cooker you will need:
- 1 kg apricot slices and
- 1 kg sugar,
- You can also add 1 glass of water
Cooking time for apricot jam is 1 hour in the “stew” mode, it is better to put the apricots on the bottom of the saucepan and pour sugar on top so that it does not burn (without using liquid).
I described the process of making jam in a slow cooker in great detail in a photo recipe and even edited a video using the example of strawberry jam.
recipe and step by step photos preparations by Svetlana Burova
“I always like to make jam from apricots. It turns out very aromatic, tasty and for some reason is always eaten first.
This year, too, I brought a bucket of beautiful, tender, fragrant apricots from my grandmother’s dacha, and decided not to change my tradition and make jam from them. After all, it is so successful.
Apricot jam can be consumed directly with tea, and also added to various pies or buns as a filling, eaten with ice cream, spread on pancakes or pancakes - it’s always very tasty! After all, homemade jam is always tastier than store-bought."
- What to do? – asked the impatient St. Petersburg youth.
– What to do: if it’s summer, peel the berries and make jam; if it’s winter, drink tea with this jam! ( V. Rozanov)
In the south of Russia, right up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to make jam from apricots - your favorite and very healthy delicacy, because apricot contains huge amount vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium, zinc and even iodine. This fruit is especially valued for its carotene content, which is converted into vitamin A. Make apricot jam with me - it’s simple and tasty, and gentle heat treatment preserves all the benefits of the sunny fruit.
In the “correct” jam, the pieces of fruit remain whole and are easily separated from each other, while they are thoroughly soaked in thick and transparent syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
IN modern world There are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But makes the most delicious jam, oddly enough, from the wild, which is healthier than many artificial commercial types, and has a rich, complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and slight bitterness, which makes the jam a real masterpiece with a bright taste.
Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often wild game is not large and inconspicuous in appearance compared to garden varieties. However, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut off with a knife, but in general they are safe. These apricots can be eaten, dried and, of course, made into jam..
The highlight of apricot jam is the pits , which needs to be split, freed from the hard shell, peeled off the brown skin and added to the jam during the last boil.
The apricot kernel, like any nut, contains complete plant protein And many microelements, it contains vitamin B17, which helps in the treatment of tumors. As a child , cracking the pit and eating the juicy, crispy center was one of my favorite pastimes. We also feasted on apricot gum - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood substitute fluids. But, As with everything, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels per day.
By appearance The inside of an apricot pit is very similar to an almond. The photo shows an apricot kernel and a larger almond.
The most divine fruit is the apricot! Be sure to eat it fresh. Dried apricots, apricots or dried apricots are no less useful. But let's get back to our jam!
You will need:
- apricots 1 kg
- sugar 1 kg
You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small container, no more than 1.5 kg of fruit. In this case, the jam will heat up faster and more evenly, the berries will not boil over and the syrup will turn out transparent..
Step-by-step photo recipe:
Place the apricots in a bowl.
Add sugar. No need to stir. Leave the apricots as is for 6-10 hours. I usually leave it overnight.
Under the influence of sugar apricots will release juice- This important point, since we will not add water to the jam.
Place the bowl of apricots on medium heat. Stir occasionally, not very often, being careful not to damage the fruit slices and to prevent the sugar from burning at the bottom. Bring the jam to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil a syrup should form, which will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.
After cooling completely, add jam to boil a second time. Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.
So we cook the jam in three stages: morning-evening-morning. Or evening-morning-evening, as it suits you.
Before boiling the jam for the third time, prepare apricot kernels- they need to be cracked with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour over boiling water for 2-3 minutes.
Drain and remove the skin. After boiling water, it can be easily removed by hand.
Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.
If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.
Lids put in a bowl, fill with water and boil for 5 minutes.
Drain the water and place the lids on a clean towel.
Before the last third boil of the jam, add apricot kernels.
Bring the jam to a steady boil for the third time.(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.
Here it is - real homemade jam!
The apricot slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.
Well, of course apricot kernel- Mmm…. Enjoy your tea!
Homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to make jam from fruits and berries collected in your garden, try making zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe
And I also bake simple, but very tasty, with apricots.
Apricot jam. Brief recipe.
You will need:
- apricots 1 kg
- sugar 1 kg
Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots in this form for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place the bowl with the apricots over medium heat and bring to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
Before the third boil, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.
Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!
Selection of ingredients and cooking features
Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).
Despite the fact that during heat treatment some of the beneficial substances are lost, apricot jam still retains many vitamins and minerals necessary for humans.
5 rules for a delicious dessert
Preparing an amber delicacy is not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs recommend following five points.
- Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
- Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
- Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
- With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
- Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.
To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.
Apricot jam recipe
You can prepare “summer in a jar” in different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.
The treat can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece of ginger root will add piquancy. If you pour in a couple of tablespoons of orange or lemon juice, the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.
From whole fruits
Peculiarities . This is one of the most simple recipes. It involves making apricot jam with pits. It's lightweight and quick recipe, but such conservation can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored more than a year, then the bone begins to release harmful toxins.
Compound:
- apricots - 1.2 kg;
- water - 0.45 ml;
- citric acid - 5 g;
- sugar - 1.75 kg.
How to cook
- Dry the washed fruits on a paper towel.
- Pour water into a saucepan and boil it.
- Carefully place the fruit into the boiling liquid.
- Cook the product for three minutes.
- Remove the apricots and immediately place them in ice water for a minute.
- Place the fruit in a colander and allow excess water to drain.
- Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
- In a bowl for future jam, boil syrup from water and sugar.
- Place fruit in the sweet base and add citric acid.
- Bring the mixture to a boil.
- Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
- Remove the pan from the heat.
- Allow the piece to cool completely (approximately eight hours).
- Repeat cooking over low heat for a few minutes.
- Let the dish brew for eight hours.
- After a while, boil the delicacy for the third time.
- As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
- If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.
This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. Carefully remove the pit from whole fruits without damaging the structure. In its place, insert a walnut kernel. In all other respects the recipe remains the same.
In slices
Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.
Compound:
- fresh fruit - 1 kg;
- sugar - 1 kg.
How to cook
- Wash the apricots, halve them and remove the pit.
- Place the resulting raw materials in a saucepan.
- Cover the fruits with sugar.
- Shake the container several times to ensure the sugar reaches the bottom rows.
- Leave the workpiece to let out the juice for eight to ten hours.
- Boil the mixture and turn off the heat.
- Leave the jam to cool.
- Repeat the boiling-cooling procedure two or three more times.
- To keep the slices beautiful, do not stir the workpiece.
- After the last boil, pour the jam into jars and close the lids.
Don't rush to throw away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.
"Five Minute"
Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to prepare a fragrant delicacy.
Compound:
- apricots - 1 kg;
- sugar - 300 g.
How to cook
- Remove pits from apricots.
- Place the fruit halves in a saucepan.
- Cover the raw materials with granulated sugar.
- Wait until the fruit releases its juice (approximately 10-12 hours).
- Place the pan on the fire and boil.
- From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
- Lay out immediately amber jam into jars, roll them up.
Plus plums
Peculiarities . Apricots are easily combined with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma And rich color. The following recipe will help you prepare apricot jam with plums correctly.
Compound:
- apricots - 1.5 kg;
- plums - 1.5 kg;
- sugar - 2.2 kg;
- water - 750 ml.
How to cook
- Divide the plums and apricots into halves and remove the pits.
- Place the raw materials in a saucepan.
- Pour sugar into the water and cook the syrup.
- Pour the sweet liquid over the fruit.
- Infuse the preparation for approximately six to eight hours.
- Drain the syrup, boil and pour over the softened fruit again.
- Such fillings must be repeated two or three times.
- IN last time put the fruit in syrup on the fire and boil the jam for half an hour over low heat.
- Place the hot mass into jars and seal for the winter.
With cherry
Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.
Compound:
- apricots - 1.5 kg;
- cherries - 1 kg;
- sugar - 1.5 kg.
How to cook
- Peel the cherries and apricots.
- Place fruits and berries in a saucepan.
- Pour sugar over the aromatic raw materials and shake the container well.
- Wait for the juice to appear.
- Now put the pan on the fire.
- Boil the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
- Be sure to skim off the foam.
- Place the finished delicacy in jars and store for the winter.
With pumpkin
Peculiarities . Sweet orange pumpkin can add a magical aroma and taste to any delicacy. Apricot jam is no exception. It's surprising that the pumpkin itself ready dish absolutely not felt.
Compound:
- orange pumpkin - 800 g;
- apricots - 1 kg;
- cinnamon - one stick;
- sugar - 320 g;
- lemon - one;
- star anise - one star;
- water - one and a half glasses;
- almonds (optional) - a handful;
- zhelfix - 40 g.
How to cook
- Divide the apricots into slices and cut them into small pieces.
- Chop the pumpkin pulp to match the fruit.
- Rinse the lemon thoroughly and cut it into pieces along with the zest.
- Connect the blanks.
- In a separate pan, cook syrup from water and sugar.
- Pour hot syrup over the fruit and vegetable mixture.
- Add cinnamon and star anise.
- Add almonds if desired.
- Cook the treat over low heat for about 30 minutes, remembering to stir.
- In a cup, mix gelfix with a tablespoon of sugar.
- Pour the resulting mixture into the jam and stir.
- Boil the mixture for a couple more minutes, and then roll it up for the winter.
If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this will the pumpkin-apricot jam fully acquire its true taste.
With apples
Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. If you like savory and sour flavors, then prepare a treat with the addition of citrus fruits.
Compound:
- apricots - 1 kg;
- apples (sweet varieties) - 1 kg;
- orange - one;
- lemon - one;
- sugar - 1.6 kg;
- water - 250 ml.
How to cook
- Cut apples and apricots into pieces.
- Combine fruits.
- Carefully wash the orange and lemon.
- Chop the citruses along with the zest.
- Place all ingredients in one pan.
- Add sugar.
- Pour in a little water and set the mixture to simmer on the fire.
- Stir the mixture periodically.
- Boil the jam for 30-40 minutes.
- If you want jam, beat the mixture with a blender.
- Place in jars and roll up.
Jam with added zucchini
Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a distinct taste, so it does not interfere with the apricot aroma. Prepare delicious preparation The following recipe for apricot and zucchini jam will help.
Compound:
- zucchini - 1 kg;
- apricots - 0.8-1 kg;
- sugar - 1.7 kg;
- water - 1 l;
- lemon - two citruses.
How to cook
- Divide fresh apricots in half and remove the pit.
- Place the fruits in a saucepan and add a little water.
- Simmer the apricots over low heat until they are completely softened.
- Peel the zucchini, remove large seeds, and cut into pieces.
- Boil the vegetables in large quantities water until softened.
- Puree the zucchini.
- Combine the apricot mass with the zucchini mass.
- Squeeze the juice out of the lemon and grate the zest.
- Pour the juice into the jam, add the zest and sugar.
- Boil the mixture.
- Boil the jam over high heat for 15 minutes, stirring constantly.
- Divide into jars.
Jam from a slow cooker
Peculiarities . You can make more than just jam from overripe apricots. Juicy, delicious fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.
Compound:
- apricots - 1 kg;
- sugar - 500 g;
- water - 0.5 l.
How to cook
- Wash the apricots, halve them and remove the pits.
- Place the raw materials in the multicooker bowl.
- Pour in water.
- Set the “multi-cook” mode and the temperature to 160 ºС.
- Simmer the fruits for 20 minutes.
- Grind the softened fruit through a sieve.
- Mix the puree with sugar.
- Place it in the multicooker bowl.
- In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
- Then put the fruit puree into jars and seal it for the winter.
Delicacy from the oven
Peculiarities . An appetizing dish can be prepared in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.
Compound:
- sugar - 1 kg;
- apricots - 1 kg;
- balsamic vinegar - a quarter glass.
How to cook
- Peel the apricots.
- Place them in a deep baking tray.
- Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
- Gently mix the mixture.
- Since the jam is prepared without water, you must wait until the fruits release their juice.
- Preheat the oven to 180ºC.
- Place a baking tray with fruit in it.
- Do not allow much bubbling while boiling.
- Simmer the treat for about one to two hours, stir it occasionally.
- Place the finished dish in jars and roll up.
No cooking
Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.
Compound:
- apricots - 2 kg;
- lemon - one;
- oranges - two;
- sugar - 3 kg.
How to cook
- Separate the fruits and remove the seeds.
- Wash the citrus fruits thoroughly.
- Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
- Cut the lemon and oranges into pieces, remove all the seeds.
- Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
- Mix the aromatic puree with sugar.
- Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).
Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To eliminate the problem, before use, put open jar to a water bath. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.
A friend told me this recipe. I had no idea before that walnuts You can also preserve them for the winter along with apricots. This jam goes great with tea and a sandwich with butter.
The walnuts in apricot jam are so delicious that I first pick out all the nuts from the jar and then start eating the jam itself. Therefore, I select the ingredients according to the principle “the more nuts, the better.”
I'll give you a list minimum quantity ingredients:
– 1 kg apricot (pitted)
- 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar
I made jam for 8 kg apricots. I provide photos of the ingredients “in miniature”.
Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium
I remove the pits from apricots. This time I was lucky - the bone came off easily.
I sprinkle the fruit with sugar.
I stir. I leave it for several hours so that the apricots release their juice. This time I left it overnight.
Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. I bring it to a boil again and boil it a little.
And I repeat this procedure for the third time. The fruits were slightly greenish, with dense pulp, so without special effort The apricot halves remained intact and were not overcooked.
peeling required quantity nuts
So I'm clearing out all of my nut stock from last year, preparing the pantry for the new harvest.
Very large pieces I break the kernels in half.
I bring the jam to a boil for the fourth time and add the nut kernels.
I stir. This is the last brew.
The jam boils for about 20 minutes along with the nuts.
I pour it hot into pre-sterilized jars and seal it. The jam still needs to sit so that the walnuts are well soaked in the apricot syrup.
So you’ll have to look forward to winter or look for another excuse to enjoy such an amazing dessert.
Apricot jam with kiwi
This is the most unusual recipe preparing apricot jam, which has an original and very pleasant taste.
Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- Gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,
Preparation:
Kiwis and apricots need to be peeled and pitted. Cut the apricots and kiwis into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve a little gelatin in water and pour into the jam, and bring to a boil one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it in pre-prepared jars.
Easiest to prepare apricot jam recipe
which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.
The fragrant apricots are thoroughly washed and punctures are made in several places with a wooden toothpick (or a wooden pin). Then the prepared fruits are placed in boiling water for one minute, after which they are quickly cooled. Small apricots can be boiled whole, large fruits will need to be divided in half along the groove in advance, removing the pit.
Apricots are poured with pre-prepared sugar syrup and boiled in several steps: fruits with seeds - in 3-4 steps at intervals, without seeds - in 2 steps.
During preparation of the jam, it is recommended to add citric acid so that later the delicacy does not become sugary and lose its taste.
Another popular recipe for apricot jam will require:
1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoons of citric acid.
Fragrant ripe apricots will need to be sorted, washed thoroughly in running water, dried on a napkin, pits removed and divided into parts along the groove. Then place the fruit halves on the bottom of a cooking vessel with wide and low sides, cups up, and cover with granulated sugar so that all the halves are filled with sugar. Next, lay another layer of apricots and cover with sugar again. Do this until all the fruits are in the cooking vessel. After completing all the work, the dishes with apricots sprinkled with sugar must be left for a day.
Next, place the container with apricots on the fire and, stirring gently, dissolve the sugar remaining on the surface. Bring the jam to a boil over low heat, constantly skimming off any foam that appears. About half an hour before removing the jam from the heat, add citric acid to it and mix well.
Unusual apricot jam with ginger, almonds and carrots
For this beautiful, unusual and very delicious jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 centimeter grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.
Place the grated carrots in a saucepan and add 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Place almonds in hot jam. Let it cool slightly and put it into sterilized jars.
It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe.
These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.
Apricot pulp contains inulin, fiber, sugar, starch, and organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.
Apricots are an excellent preventative against cardiovascular diseases. Dried apricots have a diuretic effect.
These fruits contain a large amount of iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.
Apricots must be included in the diet of busy people. mental activity, because phosphorus and magnesium are useful for active brain function.
Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and also preserved: compotes, jams, and preserves are made.
There are many ways to make jam. It is cooked from whole fruits, cut in half, into slices. Jam is also prepared with kernels, but this option is only suitable if the seeds (kernels) are sweet. Even the most sophisticated gourmet will appreciate this jam.
Subtleties of cooking
- In order for the jam to be of high quality, the fruits must be ripe, healthy and free from worms. Green apricots are not suitable for jam. Such jam will be tasteless and flavorless. Broken, crushed and overripe fruits are also not used, because they will boil over. You can only make jam and marmalade from them.
- Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately set them to boil, the sugar will quickly fill the intercellular space, the juice will release into syrup and the apricots will boil, turning into porridge.
- During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The basin can only be shaken slightly.
- Foam, which will certainly appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
- To finished products had beautiful view, apricots should be the same size.
- If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90°. Then cool quickly.
- When cooking apricots in halves, first cut them and carefully remove the pit. Large apricots are divided into two halves and cut into slices.
- Jars for packaging jam must be thoroughly washed, doused with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
- If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. This jam is stored well in an ordinary room. The main thing is that no light falls on it and there are no heating devices nearby.
- But most often the jam is packaged in jars already cooled. Then you can cover it with regular parchment. This jam is stored in a cool, dark place.
- To make jam with seeds, varieties with sweet kernels are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or kernels can be stored for no more than one year.
Apricot jam with pits: recipe one
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 400 ml;
- citric acid – 3 g.
Cooking method
- Select ripe fruits without wormholes. Remove the stems. Wash well.
- Pour in large saucepan water and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°. Then cool under running water cold water. Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
- Pour sugar into a cooking basin and pour water. Place on the stove and cook the syrup.
- Dip the apricots into the syrup, add citric acid and bring to a boil, removing the foam. Remove from stove.
- Leave the bowl of jam to cool for 8 hours.
- Then put the jam back on the stove and bring to a boil again. Make sure it doesn't burn: cook it over low heat. A second time, remove the jam from the stove and let it cool for eight hours.
- For the third time, place the bowl of jam on the stove and cook for some more time. You can check readiness by placing a drop of syrup on a saucer. It must keep its shape. You can also determine the readiness of the jam by the foam. By the end of cooking, the foam collects in the center of the basin, rather than spreading out to the edges.
- Cool the jam completely and put it into jars. Cover with parchment paper, tie with twine or secure with an elastic band. The jam can be sealed hermetically. To do this, place it hot in dry jars, cover with lids and immediately seal with a special seaming machine. Cool.
Apricot jam with pits: recipe two
Ingredients for five 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.25 kg;
- water – 2.5 tbsp.
Cooking method
- Select only ripe apricots without wormholes for jam. Remove the stems. Wash the fruits.
- Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80°.
- Cool quickly by submerging in a colander in cold water.
- Prick each fruit with something sharp.
- In a separate pan, cook syrup from 800 g of sugar and water.
- Place all the apricots in a bowl. Pour hot syrup over. Leave for 4 hours.
- Place on the fire and cook at a low boil for 5 minutes, removing any foam that appears.
- Remove from heat again and leave for 10 hours.
- Add the remaining sugar, put on the fire and cook at low boil until tender.
- Cool in a bowl and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.
Apricot jam, sliced, pitted
Ingredients for six 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 500 ml;
- fruit essence – 10 drops;
- vanilla to taste.
Cooking method
- Wash ripe apricots and remove the stems.
- Cut each fruit in half along the groove. Remove the seeds.
- Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out cloudy, strain through several layers of gauze.
- Place the apricots in a cooking bowl, cut side up. Carefully pour hot syrup over. Leave for a day so that the fruits are saturated with it.
- The next day, pour the syrup into a saucepan and boil. Pour it over the apricots again. Leave it for another day.
- On the third day, place the basin with apricots on low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
- Remove from stove. Cool completely. Place in clean and dry jars. Cover with parchment paper.
Apricot jam “Pyatiminutka”
Ingredients for five 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 400 ml.
Cooking method
- Wash ripe apricots that are not damaged by insects and diseases and remove the stalks. Cut in half. Remove the seeds. If the fruits are large, cut them into slices.
- Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
- After this time, pour water into the basin and place it on the stove. If you want thick jam, you don’t need to add water. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Cook for 5 minutes, being sure to remove any foam.
- Then remove the bowl from the stove and let the jam brew for 3-5 hours.
- Bring to a boil over low heat and cook again for 5 minutes.
- After 5 hours of infusion, repeat this procedure again.
- Pour hot jam into prepared, clean and dried jars and immediately roll up the lids. Turn it upside down and leave it in this position to cool.
Apricot jam “Royal”
Ingredients for three 0.5 liter containers:
- apricots – 1 kg;
- sugar – 400 g;
- water – 250 ml.
Cooking method
- Ripe but strong apricots are suitable for this jam. Sort them out and remove the stems. Then wash the fruits well and dry.
- From each apricot, make a small cut along the groove and squeeze out the pit.
- Break the seeds in a way convenient for you. Peel the kernels from the skin. To make the skins easy to remove, immerse them in boiling water and keep there for a few minutes. Although you can skip this step and use the kernels in an unpurified form.
- Stuff the apricots with kernels, inserting them into the slot instead of pits.
- Place the apricots in a cooking bowl.
- Put sugar in a saucepan, pour water. Boil the syrup. Pour it over the fruits, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
- Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
- Remove the basin from the stove and leave it to steep again for 10 hours.
- Bring to a final boil and cook for 10 minutes.
- While hot, place the apricot jam into clean, dry jars. Seal tightly with tin lids. If you plan to cover the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.
Note to the hostess
If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.