Nevertheless, you should not exclude it completely from the diet, since it contains many microelements.
This product is especially useful for people suffering from diseases of the cardiovascular system, since it contains many potassium salts, which are necessary to strengthen the heart muscle.
The history of using apricots as a medicine goes back more than 5,000 years. For the first time these fruits began to be used in, then they spread to,. The rapid spread of these amazing fruits was facilitated by a wide range of their medicinal uses. The presence of iron, magnesium, carotene, easily digestible sugars, and vitamins in the fruits led to their use in the dietary nutrition of patients with diseases of anemia, hypertension, and the gastrointestinal tract. Dried apricots- dried apricots
Photo: sailorr, PressFoto.ru
Dried apricots with pits are called apricots, and halves without pits are called dried apricots. But the most common way to store apricots for future use is to make jam.
For making jam Use unripe, whole, undamaged fruits. Thoroughly washed and pitted apricots are placed in an enamel basin and poured with boiling syrup.
The syrup is prepared at the rate of: for 1 kg of fruit 800 g of sugar and 200 ml of water. In a separate saucepan, combine sugar with water and bring to a boil.
The drenched apricots are placed in a cool place for 12 hours. Then the syrup is poured into the same pan, brought to a boil, poured over the fruit, after which they are again left in the same place for 12 hours. This procedure should be repeated at least three times. The more times apricots are poured with boiling syrup, the better the fruit will be preserved during cooking. 
Photo: YayMicro/Ivonnewierink, PressFoto.ru
After pouring the bowl three times, place it on low heat and cook for about forty minutes. The readiness of the product is determined by applying a thin stream of jam onto a plate. If the stream does not stop and the jam does not spread on the plate, it’s time to remove from the heat.
While the jam is cooking, you need to prepare dishes for packaging. Cleanly washed jars are sterilized by steam or in the oven. Then the jam is placed in a hot bowl. Filled jars are hermetically sealed with sterile lids. The preparations for the winter are ready.
For very busy housewives we can offer simpler jam.
Prepared apricots in a bowl are covered with granulated sugar at the rate of one kilogram of sugar per kilogram of fruit. The fruits are left in sugar until the apricot juice covers them. The bowl is then placed over low heat and the contents are brought to a boil while stirring gently.
Apricots are very healthy fruit, which is replete with not only vitamins, but also other useful substances. Most of all, they are endowed with vitamins A and C, thanks to which they protect the skin from premature aging and increase the body’s strength to fight diseases. Minerals such as iron, magnesium, potassium, iodine improve the functioning of the cardiovascular and circulatory systems. To increase hemoglobin in the blood, people often eat apricots.
Another plus is the fiber content in apricots, which removes waste and toxins from the body and restores intestinal functions. Fruit pectin also has a positive effect on digestion, and a lot of it is released during the process of making jam. Despite the fact that apricot is quite high in calories, it can also be eaten by those who are watching their figure, but in small quantities. The product is also useful for children - it improves brain function and activates body growth.
How to properly prepare for conservation?
The first thing you need to start with before preparing sunny fruits for the winter is to select good fresh apricots. They should be smooth, bright and elastic. We remove spoiled, suppressed fruits to the side. Next, we wash the apricots under running water; it is better to clean the particles of dust and dirt with a new dish sponge. Place the fruits in a colander, then when excess liquid drips, place the fruit on a towel to dry completely. We remove all the bones before preservation.
Before heat treatment, jars are thoroughly washed with a washing solution and rinsed under running water. The jars are sterilized in the usual way for you - in the oven, microwave or steam. It is convenient to sterilize them in the oven: preheat the oven to 150 degrees Celsius, put the jars in it for 15 minutes, then turn off the heat. You need to remove the jars from the oven immediately before seaming.
For the winter, with apricots you can prepare preserves, compotes, jams, juices, fruits in own juice. Today we will tell you several ways to make apricot jam.
Seedless jam recipe with photo
Apricot jam is used for making desserts and confectionery.
Let's consider a simple and delicious recipe preparations.
Cooking time: 40 minutes
Quantity: 1 serving
Ingredients
- apricots: 300 g
- sugar: 200 g
Cooking instructions
Jam prepared according to the recipe described above has a beautiful amber color. Its consistency is quite dense. That's why apricot jam will become an indispensable component for preparing homemade baked goods.
Jam with seed kernels
Ingredients:
- ripe, firm apricots – 1200 g;
- sugar – 1 kg;
- water – 1 glass;
- citric acid – 3 g.
Recipe:
- Separate the apricots from the pits, break the pits with a hammer and remove the kernels.
- Prepare the syrup. To do this, mix 1 kg of sugar with a glass of water, put on fire and heat, stirring constantly with a wooden spoon.
- When the sugar is completely dissolved and the consistency becomes homogeneous, this will mean that the syrup is ready. But it’s too early to take it off the fire.
- Add the kernels to the sugar syrup and simmer over low heat for 10-15 minutes, remembering to stir.
- Place apricot halves in a container with syrup and kernels and sprinkle with citric acid.
- Bring the jam to a boil, remove the resulting foam.
- After 5 minutes, turn off the heat and leave the treat to soak for 8 hours. During this time, the jam will absorb all the flavors.
- After 8 hours, turn the heat back on and continue cooking the syrup with apricots until tender.
To check if the jam is ready, place a drop of syrup on the edge of a cold plate. If the drop holds its shape and does not spread, then you can remove the jam from the heat.
- During the process of making jam, we prepare the jars - rinse them well and sterilize them.
- When the delicacy is ready, pour it into jars and roll it up.
The presented recipe for making jam requires time and patience. Despite this, housewives love it for its unique rich taste, which is obtained thanks to the kernels of the seeds. You can purchase apricot kernels separately and add them to the jam, then it will turn out even tastier.
Recipe with slices
Our grandmothers used this recipe to make jam; it has been time-tested. This delicacy is well suited as a filling for baked goods. It is worth considering that the apricots you will need here are strong and slightly unripe. If they are soft, they will quickly lose their shape and turn into mush.
Ingredients:
- apricots – 1 kg;
- sugar – 1.3 kg;
- water – 300 ml.
Recipe:
- Carefully wash and dry the apricots, divide them into slices and remove the pits.
- Place apricot slices in layers in an enamel bowl, preferably skin side down.
- Prepare syrup from sugar and water.
- Pour the boiled syrup over the fruit slices and let it brew for 10-12 hours. It is more convenient to do this in the evening before bed.
- Drain the infused liquid into a separate container, then put it on the stove to boil.
- Pour boiled syrup over the fruits and leave for another 10-12 hours.
- Drain the syrup and bring it to a boil a third time.
- After this, pour it over the slices and cook until tender, using low heat. Cooking should take about 1 hour. Remember to stir the treat constantly to avoid burning. The resulting foam also needs to be removed. In this case, only a wooden spoon is used.
- As soon as the jam is ready, remove it from the stove. Pour into jars and roll up the lids.
Five minutes
The delicacy according to this recipe is not prepared in five minutes, as many people think. The secret is that the jam is boiled 3 times for 5 minutes, but wait a considerable amount of time between cooking. This method helps preserve more nutrients, and the fruits do not fall apart.
Ingredients:
- apricots (it is better to take unripe ones) – 1.5 kg;
- sugar – 1.5 kg;
- water – 500 ml.
Recipe:
- Rinse the fruit under running water and dry with a paper towel.
- Divide the fruits into halves and remove the seeds.
- Place the prepared apricots in a deep bowl or pan in layers, skin side down.
- In the process of laying out the fruits, each layer must be generously sprinkled with sugar. Cover the pan with a diaper and let it sit for one night.
If it is not possible to carry out this procedure in the evening before going to bed, then it is better to start in the first half of the day so that the fruits with sugar have time to brew and release the juice.
- After a few hours, when a lot of juice has come out, we start cooking.
- If the jam seems too thick, add the required amount of water. Place the pan on the fire, bring its contents to a boil, and cook over medium heat for 5 minutes.
- After the jam has boiled, it should be left to cool for 3 hours.
- Repeat cooking the treat 2 more times, taking a 3-hour break between cooking. In total, the jam should boil 3 times for 5 minutes, for a total of 15 minutes.
If you are going to make jam for the winter prepared according to this recipe, then after the third boiling it does not need to be left to cool. Distribute the jam into jars and roll up.
How to make thick jam
For this recipe you will need juicy, ripe apricots. Then they will easily boil, forming a paste. This sweet mixture can be called half jam, half preserves. Sahara in in this case Not much is used, since ripe apricots themselves should be very sweet.
Ingredients:
- apricots – 1 kg;
- sugar – 0.5 kg;
- ground cinnamon – 1 level coffee spoon.
Recipe:
- Cut each fruit into two halves, remove the seeds.
- Place the slices in a bowl and cover with sugar.
- Immediately put the jam on the stove to boil, and after boiling, reduce the heat to low.
- Cook the treat for 10 minutes, stirring constantly with a wooden spoon.
- Add cinnamon to the sweet mixture and cook for another 10 minutes. Since we took soft, juicy apricots, this time will be enough for them to boil.
- Roll up the finished jam or cool and serve.
Royal jam
Ingredients:
- apricots (large, dense, fairly ripe) – 4 kg;
- plain water – 0.5 l;
- citric acid – 1 tsp;
- sugar - from 3 to 4 kg (depend on your taste).
Recipe:
- Take pre-washed apricots, remove the pits from them using wooden stick or a simple pencil. This is done like this: insert a pencil into the recess where the stalk used to be, and with a slight movement push the seed out on the other side. This way the apricots will remain intact.
- Break the seeds with a regular stone or hammer and extract the kernels from them. Try to do this carefully so that the kernels remain intact.
- Insert apricot kernels into the fruit in place of the removed pits. Place the fruit in a container for making jam.
- Make a syrup from water and sugar, sprinkling citric acid there. Pour the prepared mixture over the apricots and kernels.
- Bring the contents of the pan to a boil, remove any foam that has formed, and set the pan aside for 12 hours.
- Re-boil and leave for the same amount of time 2 more times.
- Pour the jam into jars and roll up.
Every housewife wants her jam to turn out perfect. To do this, you need to consider several useful recommendations:
- Making jam, which involves cooking in several stages or infusing in sugar, helps preserve the shape of the fruit.
- If you are preparing jam with seed kernels, then you do not need to remove the film from them. It is this that gives the taste an unusual almond hue.
- The remaining jam syrup can be added to cocktails and fruit drinks, cottage cheese casseroles, and soaked in biscuits.
- If it is important for you to preserve the shape of the apricots or you are using a royal jam recipe, it is not recommended to stir it with a spoon during the cooking process. It is better to shake the bowl in different directions, then the apricots themselves will move in the bowl without being damaged.
- Before adding apricot kernels to the delicacy, it is recommended to taste them, as they may be bitter. It doesn’t matter if the kernels are bitter, you can use almonds or walnuts instead.
- Citric acid is used in recipes to preserve taste qualities apricot, and also to increase the shelf life of the jam. Therefore, it is advisable to add lemon juice or citric acid to make apricot jam for the winter.
- If you come across overripe fruits, there is no need to throw them away; they will make good apricot jam.
- Hot canning preserves the quality of the product more reliably, and therefore has an advantage over cold canning.
- Closed jars of jam must be stored at room temperature (not higher than 27 C), avoiding direct sunlight.
Let your jam be tasty, aromatic and healthy.
Summer is a time not only for vacations and relaxation, but also for delicious food. You will learn how to cook apricot jam in slices from this article.
How to make apricot jam in slices?
Ingredients:
- unripe apricots – 1.6 kg;
- purified water – 450 ml;
- granulated sugar – 1.3 kg.
Preparation
Wash the apricots thoroughly and dry them. Remove the seeds from the fruit. Place the fruit halves in layers, cut sides up, into the pan. At the same time, sprinkle the layers with granulated sugar. Set aside to release the juice. Then pour in cold boiled water. Place the bowl with apricots on the stove and cook in 3 batches over low heat - 5 minutes after boiling at intervals of 3 hours. And to keep the apricots intact, it is better not to stir the jam with a spoon, but to shake the container or rock it from side to side. Immediately pour the hot jam into jars, roll it up and send it to cool.
How long to cook apricot jam in slices - recipe
Ingredients:
- granulated sugar – 1.5 kg;
- filtered water – 500 ml;
- slightly unripe apricots – 1 kg.
Preparation
We divide the apricots into 2 halves. Place them in hot water for 3 minutes and then cool. Prepared apricots must be filled with hot syrup made from water and sugar. Let it stand for about 3 hours. After that, cook the apricots in slices in 2 batches for about 10 minutes each and let them stand for about half an hour between them. Then pour the jam into prepared jars and roll up.
Apricot jam slices in syrup - recipe
Ingredients:
- water – 450 ml;
- apricots – 1 kg;
- granulated sugar – 500 g.
Preparation
Wash not quite ripe apricots with water, divide them into slices, and prick them in several places with a toothpick. We make a syrup from sugar and water, pour it over the apricots and let it sit for a day. Then we drain the syrup, boil it again, pour it over the apricots again and let it brew for another day. On the third day, cook the apricots in this syrup until transparent. Divide the apricot jam into slices into jars and roll up.
Apricot jam slices with orange
Ingredients:
- large orange – 1 pc.;
- apricots – 3 kg;
- water – 900 ml;
- granulated sugar – 2 kg.
Preparation
Wash the apricots, cut them in half and remove the pits. We pierce each slice in several places with a wooden skewer so that the juice comes out well. Prepare syrup from sugar and water. Pour it over the prepared fruits and leave it for a day. After this, drain the liquid and boil. Pour the syrup over the apricots again and leave for another day. After this, place the apricots along with the syrup on the fire, pour in the juice squeezed out of the orange, and heat until boiling. Reduce the heat to low and simmer the jam for a quarter of an hour. Place the jam in jars, seal and cool upside down.
Apricot jam slices with kernels
Ingredients:
- purified water – 200 ml;
- apricots – 1 kg;
- granulated sugar – 250 g.
Preparation
Dry the washed apricots. We clean them from seeds and separate them into slices. We split the seeds and peel the kernels. Pour sugar into water and cook syrup. Place the apricots in a saucepan, sprinkling with the kernels from the pits. Pour syrup over it all and bring to a boil. Remove the mixture from the stove and cool. In this case, the syrup must be drained and cooled separately. We repeat this procedure twice, that is, boil it, cool it, and do it all over again. For the third time, let it boil and cook for about a quarter of an hour over low heat. Now we pour the jam into jars and roll up.
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 amount 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 finishing all the work, the dishes with apricots sprinkled with sugar need to 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.
Summer is in full swing and I’m making jam again and this time my favorite is amber apricot jam. This delicious sunny apricot delicacy can be boiled different ways, but this recipe is my priority. It doesn't take 5 minutes to prepare, but it's worth it - beautiful apricot slices in fragrant amber syrup. Very tasty, believe me.
I would like to immediately warn housewives who have a multicooker and a bread maker as assistants - this recipe is prepared the old fashioned way, in a saucepan or in a basin. The peculiarity of this recipe is that we will only cook the syrup, and the apricot slices will not be cooked at all; we will constantly put them in the syrup and then remove them from it.
One more point must be taken into account so that the time spent on this jam gives the desired result - the apricots must not be fully ripened and dense in order to retain their shape. Overripe apricots are best used to make apricot jam. Perhaps that’s all, there are no other recommendations, you can move on to the recipe.
Apricot jam, amber slices
Ingredients:
- apricots - 1 kg
- sugar - 600 gr
How to make amber apricot jam:
- Sort the apricots and, as I said above, leave only the dense fruits for jam. Wash them well and separate them from the seeds. I don’t cut apricot slices into 4 parts, I cook them from halves.
- Place the apricot halves in the bowl in which you will cook the jam, add sugar and mix gently so that the sugar does not lie on top, but gets on each slice. I always make jam without water, I think that fruits and berries have enough liquid of their own and they release it easily, you just need to wait a little. I usually do this in the evening and leave it overnight.
- As you can see, even without water, the apricots generously released juice.
Now we use a slotted spoon to remove all the berries into another bowl. 
- Place the syrup on the fire, bring to a boil and cook for just a couple of minutes, skimming off the foam.
Turn off the heat and place the apricot slices into the hot syrup. Leave for 5 - 6 hours until completely cooled. - Once the jam has cooled, take out the apricots again with a slotted spoon and boil the syrup for a couple of minutes, then return the apricots to the hot syrup until they cool completely. This procedure must be done 4 times. So expect to take at least a couple of days to make the jam.
- The last 5 times you look at the thickness of the syrup. Apricots are different, if you find it watery, you can boil the syrup for a little more than a couple of minutes.
- Place apricot slices in hot syrup.
Immediately pour our amber jam into jars and close the lids. I had more than a kilogram of apricots, which is why I got so many jars. And I only poured syrup into one small jar; it will be useful in winter for baking. 
Of course, we prepared the jars in advance - washed and sterilized. I already said that I sterilize jars in electric oven, but for small jars I use the microwave and boil the lids for 3 minutes. If you are not familiar with this method of sterilization, watch the video.
That's the whole recipe amber jam apricot slices, giving their taste and aroma to the hot syrup, remained intact and tasted like soft dried apricots. True, this effect is not always obtained, since apricot varieties are different. But in any case, you will get very tasty and beautiful jam. Opening it in winter, you will certainly remember the past summer and will enjoy both the taste and warm memories.
Apricot jam slices with nuts - video recipe
I like to add nuts to this winter treat; it turns out very tasty. Check out the recipe - . I haven’t cooked with apricots and nuts yet, so I found a video recipe for you, watch it.
I have another recipe for a sunny dessert on my blog - it is also very original and tasty, be sure to take note.
Bon appetit!
Elena Kasatova. See you by the fireplace!