Summer is a great time to prepare home canning. Jam especially brings joy in winter. It not only delights the taste, but also replenishes our body with useful substances and elements that are sorely lacking in winter. Apricot is great for making jams and preserves.
Apricot has many beneficial properties, which have a beneficial effect on the functioning of the body. Apricot jam contains many useful elements and vitamins, the main ones of which are calcium, potassium, iron, vitamin A, PP, as well as B vitamins. Apricot jam is recommended to be taken for problems:
- with the cardiovascular system;
- for hypertension;
- anemia
- vitamin deficiency.
During its use, brain activity improves, strength is restored, immunity increases, salts are removed, and problems with constipation disappear. The calorie content of apricot jam is 245 Kcal per 100 g. product.
There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.
Apricot jam - step-by-step delicious photo recipe for apricot jam for the winter
Every culinary recipe has its own secrets. In this regard, you need to pay attention to the variety of apricots. The jam will be especially tasty if you choose small round fruits, which are usually called wild fruits.
Let them be even slightly overripe. All the same, they will not dissolve in the general mass, turning into an ugly mess. Because jam is not prepared in the traditional way: it does not sit on the fire for a long time. But round, soft apricots will release their juices faster. And they taste better than their more expensive counterparts.
Cooking time: 17 hours 0 minutes
Quantity: 1 serving
Ingredients
- Apricots: 1 kg
- Sugar: 400 g
- Gelatin: 2 tbsp. l. incomplete
Cooking instructions
How to make pitted apricot jam
We will begin our acquaintance with apricot jam from the very simple way, which is equally suitable for any apricot variety.
What you will need for this:
- sugar - 2 kg;
- apricots -2 kg.
Step by step recipe:
- IN large capacity Wash the apricots thoroughly and remove the pits.
- Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2–3 hours.
- Let's move on to making the jam. Place the mixture on the fire and cook in two stages for 30 minutes each. This is necessary due to the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
- The end result will be jam with small pieces. If you want to boil the jam until smooth, you need to keep it on low heat for another 20 minutes.
Apricot jam with pits - recipe step by step
Jam with seeds is the easiest to prepare, requiring minimal time.
You will need:
- apricots - 1 kg;
- sugar - 700 gr.;
- water - 2 tbsp.
Preparing jam:
- Rinse the fruits well.
- While the apricots are drying a little, cook the syrup. To prepare it, boil water and add sugar, cook until it dissolves.
- Place the apricots in the prepared syrup and cook for 20 minutes, stirring regularly and skimming off the foam.
- Turn off the jam and let it sit for 12 hours.
- After the time has passed, put the jam back on the stove and cook until thickened.
Apricot jam slices
This jam is not only tasty, but also beautiful. It uses apricots with a dense structure or slightly unripe ones.
You will need:
- apricots - 2 kg;
- sugar - 3 kg;
- water - 3 tbsp.
Jam making technology
- Apricots need to be washed and dried.
- Disassemble them into slices, removing the seeds.
- Place the slices in an enamel pan.
- In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the granulated sugar dissolves.
- Pour the prepared, hot syrup over the folded apricots. The syrup should cover all the slices; to do this, shake the container several times. Stirring with a spoon is not recommended.
- To infuse the jam, set aside for 12 hours.
- After the first infusion, you need to drain the syrup, bring it to a boil again, pour over the apricots and set aside for 10–12 hours.
- The third time after pouring hot syrup, the container must be placed on low heat.
- With constant stirring, the apricots are cooked for an hour. The end result will be a beautiful golden color. You need to stir carefully, using rotating movements, trying not to spoil the structure and shape of the apricot slices.
Apricot jam - delicious recipe
Just the name apricot jam makes you hungry. He is especially a favorite of children. To prepare it, it is advisable to use overripe fruits or varieties with a very soft structure.
You will need:
- apricots - 1 kg;
- sugar - 1.2 kg;
- citric acid – 1/4 tsp.
Preparing jam:
- Wash the apricots well and remove the pits.
- Grind the prepared slices in a blender or meat grinder.
- Place the apricot mixture in a saucepan, add sugar and let the mixture sit for an hour.
- Place the pan over low heat and bring the mixture to a boil. To prevent the sugar from starting to burn, the mass must be constantly stirred.
- After boiling, add citric acid to the mixture and cook until a thick jam consistency is obtained. The thickness of the mixture depends on your desire.
A very simple five-minute apricot jam recipe
A five-minute jam recipe is the best option when there is not enough time to process fruit. To prepare it you need:
- sugar - 4 cups;
- apricots - 1 kg.
Cooking technology:
- First, wash the apricots and remove the pits.
- Place the slices in a saucepan, cover them with sugar and let sit for 12 hours.
- After the time has passed, bring to a boil over high heat, remembering to stir regularly.
- Cook the mixture for 5 minutes, skimming off any foam that forms as you go.
Apricot jam with kernels
Apricot jam with kernels is popularly called “royal” or “royal”. To prepare it you will need:
- apricots - 3 kg;
- granulated sugar - 3 kg.
Step by step instructions:
- Wash the apricots well and lay them out to dry.
- After preparing the fruits, we move on to peeling them. When dividing apricots in half, you need to remove the pits, which will be useful during the cooking process.
- Place the halves in a container, cover them with sugar and set the pan aside for 2-3 hours to allow the fruits to release their juice.
- At this time, you can do the bones. By breaking them with a hammer you need to extract the nucleoli from them.
- After 2-3 hours, place the container with the slices on low heat. The duration of cooking jam depends on desired result. For a liquid consistency, 10 minutes is enough, for a thicker consistency – about 20 minutes.
- Having completed the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only in last time, add the kernels of the seeds into it and boil for 5 minutes.
To receive delicious jam There are a number of tips that you should listen to.
Apricot jam is a delicacy that has been loved by many since childhood. U good jam There should be a beautiful color, whole pieces of apricots, a magical aroma. In this article I will write 5 recipes for apricot jam, in which the fruit will be whole or sliced. I’ll also write a recipe for delicious apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice housewives may encounter. Listen to these tips and get very tasty jam.
In order to have halves of apricots in the jam, and not “porridge”, it is important to choose apricots suitable for jam. It should be ripe fruit, but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If the dent is not made, then the apricot is unripe and is also not suitable.
Choose certain varieties for jam: jardeli and monastic. You should not take the following varieties: Sambursky early, Polessky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They will not have enough elasticity when cooked.
Jam can be made from any apricots, since the fruits are crushed in it and not left whole.
The jam according to this recipe is a beautiful amber color, with clear syrup and whole fruits. In the recipe I will reveal all the secrets of making this jam. It is important to choose the right apricots. I wrote above how to do this.
Ingredients:
- apricots - 1 kg (weight without pits)
- sugar - 800 gr.
- water - 200 ml
- citric acid - 1 tsp.
How to make jam with whole apricots:
1. First, wash good, firm and ripe apricots well and dry them with a paper towel. There is no need for excess moisture.
2. You need to remove the pit from the apricots, but they cannot be broken into halves. You can remove the bone using a paint brush (the most convenient option) or a pencil. Simply pierce the apricot and push the pit towards the stem.
3.Do not throw away the seeds, rinse and dry on a towel. You will need to get the kernels out of them. Apricot jam with kernels will be very tasty. The kernels will release apricot oil, which will give the jam the taste of fresh fruit. And the kernels will absorb the bitterness that may be in the jam.
To make the seeds easier to open, they are dried in the oven. Place the bones on a baking sheet and place in the oven for 5 minutes at 160 degrees.
If you don’t want to mine the kernels yourself, buy ready-made ones on the market.
4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when coming into contact with heat. Place the apricots prepared in this way in a saucepan or basin. Here it is important to take stainless steel utensils with a wide bottom. All apricots are laid out in one layer! It is allowed for 2-3 pieces to be on top.
5.Make the syrup. When apricots are filled with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb syrup, maintaining their shape. Jam made with syrup will be bright and the famous amber color.
Pour 800 grams of sugar into a saucepan and pour 200 ml of water. Cook over moderate heat (do not cook the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, reduce the heat to low and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.
Pierce the apricots with a toothpick and boil the syrup. 6.When the seeds have cooled, they can be easily broken with a hammer. Take out the kernels. They will be in a film that needs to be removed. To do this, place the kernels in the oven for another 5 minutes at 160 degrees. Or boil them for 2-3 minutes.
7.Pour boiling syrup over the apricots. There is no need to cook them! Leave the apricots to steep in the syrup until they cool completely. If you want, you can leave it for a few hours. This way the taste will be even brighter. If you want to make the jam one day, then let the apricots cool completely.
8.When the apricots have stood for the first time, carefully pour the syrup from them into a saucepan, bring it to a boil and cook for 2-3 minutes over low heat. Pour the boiling syrup over the apricots a second time. Again, let the fruit steep in the sugar syrup until it cools completely (at a minimum, you can let it sit longer).
9.And drain the syrup for the last time, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels should be prepared by this time, that is, they will need to remove the skin, which contains the most bitterness.
10.Add peeled kernels to the apricots. Place a saucepan with jam on the fire. This last stage preparations. Apricot jam should be brought to a boil and boiled for 1 minute. Be sure to remove the foam carefully.
Sterilize jars and lids in any convenient way.
11.A minute before the end of cooking, add citric acid to the jam, which will serve as a preservative, and stir. Don't overcook the jam!
12. Pour the jam into the jars, leaving 1 cm to the edge and screw the lids on tightly. Turn the jar over and check the quality of the seal.
13.Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. Having done everything correctly according to this recipe, you will have the perfect apricot jam, with a beautiful color, whole fruit, and an amazing aroma. Resist and don’t eat it all at once, leave it until winter!
Apricot jam with almonds “minute”.
The previous recipe was with apricot kernels. Almonds are also taken here, which gives the jam a special taste and aroma. The cooking technology is different. If the jam was not boiled there, but filled with syrup, then here you will need to boil it twice for 1 minute. Apricots also need to be firm so that they retain their shape.
Ingredients:
- apricots – 1 kg
- sugar - 1 kg
- almonds - 150 gr.
Method for making jam with almonds:
1. Wash the apricots well, break them in half and remove the pit. Weigh the already peeled fruits and take the same amount of sugar.
2.Take the container in which you will cook the jam. Place apricot halves on the bottom, skin side down. Sprinkle sugar on top of the fruit. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the apricots with sugar with a lid or towel and leave for several hours (3-5 hours) to release the juice.
3.When the juice appears, you can start cooking the jam. Place the pan over moderate heat and bring the jam to a boil. You need to stir occasionally so that the sugar does not burn. You need to stir carefully, moving the spoon from the walls along the bottom of the dish.
4.When the sugar has dissolved (the jam has not yet boiled), add almonds to the pan. Almonds can be put in their skins. But, if you have time and desire, you can clean it. To do this, pour boiling water over the nuts for 3 minutes, and then pour them ice water. After such a “shock” procedure, the skin will be easier to remove. Stir the apricots and almonds and continue cooking.
5.After the jam boils, you only need to cook it for 1 minute. After a minute, remove the jam from the stove.
Be sure to collect all the foam; it can cause the jam to ferment.
6. Let the jam brew in own juice, leave it for several hours until it cools completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off the heat and pour into sterilized jars. Also sterilize the lids.
7. Fill the jars with jam, not adding 1 cm to the edge. Screw the lids tightly or roll them up. Turn the jars over, cover with a towel and let it cool completely. Then you can put it away in a storage place (closet, pantry, cellar, etc.).
Whole apricot jam.
This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled; the apricots simmer in their own juice with sugar.
Ingredients:
- apricots - 1 kg (weight with pits)
- sugar - 540 gr. (600 ml - 3 tbsp. 200 ml each)
How to cook apricot jam in slices:
1. Apricots are weighed with pits. For 1 kg of apricots, take 3 cups of sugar, 200 ml each. This turns out to be 540 grams. Apricots need to be washed and dried well. Break into halves and remove the pit.
2.Take a pan with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better, with a non-stick coating, if you have one. Lay the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.
If you are worried that the jam will burn, do not cook it right away. Leave the apricots to stand in the sugar for several hours so that they release their juice. Then start cooking. You need to cook this jam 3 times for 1 minute at intervals of 10-12 hours. After the third time, immediately preserve in jars.
3.Place the pan on the lowest heat. With gradual heating, the apricots will begin to release juice and the sugar will dissolve. There is no need to stir the apricots to avoid bruising them. Take a pan and stir the jam in a circular motion.
4.Wait until it boils, that is, the first bubbles, and turn off the jam. There is no need to boil it at this stage. Cover with a lid and leave for 12 hours so that the apricots are soaked in syrup and cool completely.
5.After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion around the pan. When the jam boils, reduce the heat to low and skim off any foam that has formed. Let the jam cook for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours until completely cooled (can be left overnight or all day).
6.For the third time you need to make the jam. Wait for it to boil again and cook for 2 minutes, turn off the heat. For this third cooking, you need to sterilize the jars and dry them, turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle you are pouring the jam into.
7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put it back into storage. You can also store it in your apartment in a locker. All apricot slices remain intact, the syrup turns out transparent and bright.
Royal apricot jam with cinnamon and rum.
Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.
Ingredients:
- apricots - 2 kg (weight without pits)
- water - 450 ml
- sugar - 1 kg
- apricot kernels— 150 gr.
- cinnamon stick - 1 pc.
- star anise - 1 pc. (optional)
- noble aromatic alcohol (rum, amaretto, amaro, liqueur) - 100 ml
Method for preparing aromatic apricot jam:
1. Take large and dense apricots. Wash them, dry them and cut them into halves.
2.Brew the syrup. Pour water into a saucepan and add sugar. Also add rum or liqueur. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils and the sugar dissolves, add a cinnamon stick, apricot kernels, and star anise. Boil the syrup for 5 minutes.
Leave the syrup to cool to room temperature.
3. Pour the cooled syrup over the prepared apricots. Fill completely with cinnamon and star anise. Leave the apricots to soak in the syrup and release the juice for 12 hours (overnight).
4.Place the apricots in syrup over low heat and bring to a boil. Do not stir the jam so as not to mash the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or for a day.
5. Set the jam to cook a second time. After boiling, cook for a couple of minutes, no more, and turn off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, skim off any foam, and simmer for 1 minute. And immediately pour it hot into sterilized jars and screw on the lids.
Remove the cinnamon stick and star anise before placing in jars.
6. Turn the jars over and let the jam cool completely. We just have to wait until winter to eat this very aromatic delicacy.
Apricot jam with walnuts.
I offer another recipe for apricot jam. This time it will be supplemented with walnuts. As in previous versions, the apricots will be covered with whole halves.
Ingredients:
- apricots – 1 kg
- sugar - 1 kg
- water – 350 ml
- walnuts - 150 gr.
Cooking method:
1. Wash the apricots, dry them and cut them into halves. Remove the seeds. Weigh the peeled apricots and take the same amount of sugar.
2. Pour water and add sugar into the container in which you will cook the jam. Place on low heat. Bring the syrup to a boil, stirring until the sugar dissolves. Boil the syrup for 2 minutes and add apricots and nuts to it.
3.Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.
4.When the apricots are saturated with syrup, start cooking the jam for the second and last time. Place on low heat, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.
5.Pour the hot jam into the jars, roll them up and turn them over. Leave to cool. Then put it in storage. Thus, an unusual apricot jam with walnuts is ready.
Apricot jam with oranges.
This jam will be very different from all previous recipes. Above I wrote how to make jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be mashed. An orange is added to them. And it will taste like orange jam, although the base is apricot. This is very tasty, unusual and will be appreciated by all those with a sweet tooth.
Ingredients:
- apricots – 1 kg (weight without pits)
- orange - 2 pcs. small or 1 pc. large
- sugar - 1 kg
How to make apricot-orange jam:
1. Wash the apricots, dry them, break them and remove the pit. Pass all prepared fruits through a meat grinder.
2.Pour the apricot puree into a saucepan with a thick bottom. It is in such a container that the jam will not burn. First, place the apricots over medium heat, and when they start to boil, reduce the heat to low. Stir the jam so it doesn't burn.
3. Wash the oranges thoroughly with a brush to remove the film from chemicals, which are used to process citrus fruits for preservation. Cut the oranges into 4 parts and remove the seeds. Pass them through a meat grinder along with the peel.
The peel contains a lot of essential oils, which will give the jam a rich orange flavor. The jam will not be bitter.
4.When the apricots boil, add twisted oranges to them and add sugar. Mix everything well and continue cooking over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.
5.When the jam boils, foam will form. It definitely needs to be removed. Place the finished jam in sterilized jars and seal. Turn over, cover with a towel and leave to cool for a day. This is how you can quickly and easily make apricot jam, which will taste like orange.
Jam can also be made from overripe apricots, since there is no need to preserve them whole.
Choose any recipe and make delicious jam. If you do everything correctly, the jam will be well stored in the apartment. It will be a bright amber color. It's just summer in a jar. Also cook, the recipe for which is on my website.
Apricot jam has a special place. Of course, who perceives it how. I don't really like fresh apricots; peaches are another matter. But I have met lovers who claim that apricots are much tastier. As always, the taste depends on the color - there are no comrades.
I have already given recipes for various jams this year. This is original and very tasty. And delicious. Rare and yet delicious. Unsurpassed And also not very common homemade.
But now it’s time for apricots, and although fresh apricots... okay, I won’t, everything is delicious, but the jam made from them, as well as compotes and other sweets, turn out excellent. Let's cook.
Step-by-step recipes for delicious pitted apricot jam for the winter
In this article we will look at how to make apricot jam, simple and tasty, seedless, in slices. Apricot and orange jam. Adjust the amount of sugar yourself. Some people can't eat sweets, while others love them. So look at the guidelines in the recipes and add depending on what you want to get. Good luck!
Menu:
Apricot jam is simple and quick
We will need:
- For 1 kg. apricots - 400-500 g. sugar
Preparation:
1. There is a peculiarity in the preparation of this jam: we add little sugar. It’s just that the amount that is usually added is very sweet for me. But despite this, the jam turns out very tasty, fragrant, and everyone, not just me, eats it with pleasure.
2. We try to take smooth, large apricots, but any will do. Cut the apricot in half around the circumference and remove the pit. We do the same with all apricots.
3. We took out the pits and since our apricots are large, we cut each half in half.
4. We have 3 kg. apricots Based on the fact that we do not want to cook very sweet jam, we add 1.2 - 1.5 kg. Sahara. See for yourself. If you want it a little sweeter, add a little more sugar.
5. Spread the sugar over the surface of the apricots, close the lid and leave to stand for 3 - 4 hours, the apricots should give juice.
6. In the meantime, we will have time to sterilize the jars and lids. There are many methods of sterilization, I recently read an article on the website - There is Happiness - about sterilizing jars, it’s very useful, read it, we prefer the one that suits us the most, it’s in the oven.
7. Wash the jars thoroughly and place in a cold oven. We close the door. Turn on the oven at a temperature of 120° - 130°. After the oven has heated to this temperature, let the jars sit for 5-7 minutes. Make sure all the jars are completely dry. Turn off the oven. Open the oven door and let the jars cool slightly.
8. The apricots have stood for 4 hours, there is still sugar on top, but there is already juice below. There is no need to stir anything yet. Place the basin on a small fire and warm it up.
9. When the apricots have warmed up a little, you can carefully stir them. Mix from bottom to top. You will see that they have already given quite a lot of juice.
10. Stir and continue heating. We need the sugar to dissolve and we will bring the jam to a boil. The jam must be stirred periodically. Not often, as needed.
11. The jam has boiled. Cook for another 5-7 minutes and you can pour into jars.
Pour into jars
12. As you remember, we have already sterilized the jars in the oven. Now you need to sterilize the lids. We put the lids in a deep pan and pour boiling water over them and leave for 7-10 minutes.
13. Pour hot jam into hot jars. We left them in the oven with the door open, although they were still hot.
14. Jars must be filled completely, to the brim. Before closing the lids, we wipe the threads of the jars so that the jam does not accidentally get under the threads of the lids and the jars open easily.
15. Turn the jars over with their lids down, cover them with a towel, then wrap them in something warm (wrap them up) and let them cool.
16. After the jars have cooled, open them, turn them over and let them cool completely. Well, after that we put the jars away for storage. Please note that since we added very little sugar, the jam should be stored in a cool place.
Of course, we didn’t forget and poured some into a vase to try. Our apricot jam turned out very tasty and quite sweet.
Enjoy your tea!
Amber jam from pitted apricots recipe for the winter
Ingredients:
- Apricots-1 kg.
- Sugar - 600 or 800 grams (if sour apricots)
Preparation:
1. Take a deep bowl in which we will cook the jam and pour a couple of tablespoons of water into the bottom of this bowl. The water needs to cover the bottom. Two spoons are not enough, add more.
2. Add 2-3 tablespoons of sugar to the water at the bottom and stir. We do this because apricot jam tends to stick strongly to the dishes, unlike strawberries. Therefore, if there is a little water and sugar at the bottom, then syrup will immediately form at the bottom and the apricots will not burn.
3. Apricots should be washed well and cut in half. Remove the bone. Place whole halves of apricots in a saucepan filled with water and sugar. There is no need to cut them anymore.
4. All halves of apricots are placed in a saucepan. We begin to fill them with sugar.
5. You can see the approximate proportions in the ingredients, but some apricots are sour and some are sweet, so add sugar to taste. We add sugar so that all the apricots are covered and level it over the surface.
Let's start making jam
6. Place the jam on the lowest heat. The sugar will slowly, literally in a few minutes, begin to melt into syrup.
7. As soon as the syrup begins to appear, the pan must be removed from the stove, even if not all the sugar has dissolved. Leave the pan on the table for a couple of hours. Do not interfere under any circumstances.
8. After 2 hours, put it on the fire again and bring to a boil. The sugar has almost all melted, leaving only the syrup. It is not advisable to stir with a spoon, so shake the pan by the handle, shaking it slightly.
Do this carefully so you don't get burned. We do this so that the apricot slices separate from each other and the sugar melts faster.
9. Continue cooking. Now the jam began to boil and gurgle. Remove the jam from the heat.
10. You see, such a small foam has formed on top. Again, it is not advisable to stir with a spoon, so we take the handles with both hands and rock them a little from side to side. Carefully! Don't get too hot!
11. Make sure that there is no accidental sugar left on the bottom. Leave the jam overnight to cool and set.
12. In the morning, put the cooled jam back on the stove and bring to a boil. As soon as it boils, immediately remove from the stove and pour into jars. Jars and lids must be sterilized.
13. Poured into jars. Don’t forget to pour it into a vase so you can try it now.
Look, the jam turned out to be a bright amber color. All slices are intact. If you cook longer, not boil twice, but more, the jam will become darker. But we love light.
Well, our pitted apricot jam is ready.
Beautiful, fragrant. You can store it and don’t forget to serve some right away.
Bon appetit!
Apricot jam in slices, with citric acid, for the winter
Ingredients:
- Sugar - 2 kg.
- Apricots - 2 kg.
- Citric acid - a pinch
Preparation:
1. We take apricots that are not too ripe. Ours are also quite small. And although they are not very beautiful, the jam should turn out very tasty. We got about 2.3 kg.
2. Pour sugar into a saucepan. Add sugar to taste. If you don't like it too sweet, add less. Pour half a liter of water and place on low heat. Stir all the time and bring to a boil. After boiling, boil the syrup for another 5 minutes. Don't forget to stir. so that the sugar does not stick to the bottom.
4. Remove the syrup from the stove and immediately pour it over the apricots.
5. Carefully try to drown the apricots with a spoon so that each apricot is dipped into the syrup. Cover with a lid or cellophane film and leave for a day.
6. After a day, the jam has already released juice, now it needs to be drained.
7. Ask someone to help you, because it is very inconvenient to do it alone. We cover the jam with a smaller lid and, holding the apricots with it, pour the juice into another bowl.
8. Set the apricots aside, and put the syrup back on the stove.
9. Stir the syrup, bring it to a boil and let it simmer for a couple of minutes. Turn off the stove, remove the syrup and pour it back into the apricots.
10. Level it and leave it again for a day. A day later, on the third day, drain the syrup again and put it on the fire. Also stirring, bring to a boil and pour the boiled syrup over the apricots again and leave the jam for another day. Do not forget to cover each time with a lid or film.
11. On the fourth day, open the jam and put it on the fire. Mix very carefully with a wooden spatula. The jam is boiling, let it cook for another 5 minutes. Add a pinch of citric acid.
12. Turn off the gas and immediately pour into sterilized jars. Close the lid.
Our apricot jam in slices is ready.
It turned out delicious, sweet, fragrant jam for the winter with whole slices.
Enjoy your tea and enjoy your meal!
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.
Date of publication: 07/07/2017
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 make 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 preserve the maximum of nutrients and at the same time preserve the fresh taste and summer aroma of the 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 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. Wash the jars and put them in a 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 like this 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 a little lemon juice.
Then turn on the gas and immediately pour it into sterilized jars.
8. It turned out to be 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
- Walnut kernels - 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 it in its place walnut. 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 according to the royal recipe is 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.
Product 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!