How to make jam from pitted apricots in slices: a recipe for the winter with photos. Apricot jam slices with kernels

17.10.2019

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 cook, 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 definitely appear on the surface in large quantities, you need to remove it with a slotted spoon or spoon.
To finished products had a beautiful appearance, the 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 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 the 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 bowl 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, making a small cut along the groove, 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.
Place sugar in a saucepan and add 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.

Good afternoon friends!

There are a lot of cooking recipes, and they can be divided into several types: whole, seedless; whole, seedless, with kernels; cut into slices, pitted; whole, seedless, stuffed with kernels inside.

Apricot, these words bring back childhood memories. Pioneer camp V Central Asia, times Soviet Union. I took three shifts every year, all summer. The camp was located on several hectares of land. There were a lot of fruit trees growing on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. I really want to write a mind-blowing recipe for tea rose jam, but that will be for next time.

So, all children were allowed to pick fruits without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large, with egg, apricots. We broke them in half and enjoyed the aromatic and tender pulp. It seemed that there was nothing tastier in the world. All the bones were collected and then split with stones. The kernels were strung on a thread and the result was gorgeous, tasty beads, which were then somehow unnoticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from apricot halves for the winter

Ingredients:

apricots - 1 kg
sugar - 600 grams
water - 1 glass
citric acid - 1/2 tsp.

Preparation:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without seeds, we need to take apricots whose pits can be easily separated.

We select dense, ripe and strong fruits. Wash them thoroughly and carefully, place them on a towel and let them dry.

You can cook it with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half and remove the pit. Place the prepared slices in a bowl.

In another container, cook the syrup. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots. Leave to soak for 12 hours.

Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour in the fruits and leave for 12 hours.

Thus, we poured the syrup three times, and it was time to boil it completely. Place the cooled apricots on low heat, bring to a boil and simmer for 3 minutes. While boiling, stir with extreme caution so as not to mash the fruits. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

After the jam has boiled, set the bowl aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired thickness. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.

What a beauty! Each slice, like a piece of amber, pleases beautiful view and amazing taste.

Pour the finished jam into prepared sterilized jars and seal with boiled screw caps. Turn the jars upside down and wrap them in a blanket until they cool completely. Store in a cool, dark place.

If you don’t have that much time for cooking, you can reduce it. After three pours of boiling syrup, put them on low heat, bring to a boil and cook for 30-40 minutes, then pour into jars.

How to make apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. The sweet treat turns out to be enjoyable yellow color, thick and very, very tasty. Cooking time 30 minutes.

We will need:

apricot -1 kg
sugar - 500 gr.
water - 1/2 tbsp.
lemon juice - 1 tbsp. l.

Pitted apricot jam with kernels - a royal recipe

Preparing a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of skill and virtuosity of the housewife. Tart taste, pleasant aroma and kernels, which, no matter how much you add, always seem to be in short supply, and which are always eaten first.

Ingredients:

apricots - 2 kg
sugar - 1.5 kg
kernels or nuts - 300 gr.
water - 2 - 3 tbsp.
citric acid - 1 tsp.

Preparation:

We choose fruits that are ripe but firm. Wash well and dry.

Next, remove the bone using a wooden skewer. We place a skewer at the place where the stalk is attached, press on the seed and push it out on the other side, trying to do less damage to the integrity and pulp of the fruit.

To clean the kernels from the brown film, you need to pour boiling water over them for 2-3 minutes; the films are easily removed.

When I don’t get enough kernels or if they are bitter, I replace them with almonds.

You can use any nuts as a “filling”: walnuts, hazelnuts, cashews.

In another container, cook the syrup. Pour water, add sugar and citric acid, dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.

Leave to soak for 12 hours. During this time, they will soften and become saturated with syrup, and the seeds will give off their taste and aroma.

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.

Then we repeat the process twice. When preparing jam, do not stir it, as the fruit may be damaged. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

Foam that appears on the surface in large quantities must be removed with a slotted spoon or spoon.

When the syrup becomes thick and viscous enough, and the fruits are translucent, the jam can be considered ready.

Pour boiling water into sterilized jars and roll up. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

You can’t store this jam more than a year, because the seeds begin to produce poisonous hydrocyanic acid, which can cause poisoning

In our country, this apricot dessert only lasts until the New Year.

Apricot jam “5 minute”

Despite the simple recipe, it turns out very tasty and healthy, since thanks to minimal heat treatment, apricots retain a maximum of vitamins.

Ingredients:

apricots - 2 kg
sugar - 2 kg

Preparation:

Wash the fruits and dry them. Cut into two halves along the groove and remove the seeds.

Place the fruit halves in the bowl in which we will cook the jam and cover with sugar.

Leave overnight. The apricots gave juice in which they will be cooked.

Place the bowl over low heat and stir gently with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, right up to the neck and roll up the lids.

Turn the jars upside down, cover with a blanket and leave to cool completely. Store in a dark and cool cellar for no more than 1 year.

Delicious apricot jam with orange, coffee and nut flavors

We will need:

orange flavored:

apricot 1 kg
orange 2 pcs.
sugar 1 kg

coffee flavored:

apricot - 1 kg
sugar - 500g
ground coffee beans - 5 tbsp. l.
instant coffee - 2 tsp.
vanilla sugar - 1 sachet
lemon - 1 pc.

with nut flavor:

apricot - 1 kg
sugar - 600 gr.
cinnamon - 2 sticks
nutmeg - 1/3 tsp.
lemon - 1 pc.
walnut - 200 gr.

Three new recipes for apricots with different flavors. I assure you that the main experts - children - will be pleased.

If you liked the recipes, click “Class” and “Share”. And you can leave your interesting suggestions in the comments.

What does each one do? good hostess in the summer, except for trips to the country or vacation at sea? Of course, a lot of things. But in the list of these activities there will definitely be a place for such an item as preparations for the winter. And definitely jam. The most popular, perhaps, is seedless apricot jam.

And this is not surprising, because its taste and sweetness are incomparable. And it’s such a pleasure to open one jar in cold winter, for tea, with toast or cookies. Mm... Yummy.

By the way, it is done much easier than you think. In this article we will share with you the knowledge of how to make jam from pitted apricots. And we’ll look at several recipes at once, which, we are sure, even a novice housewife can handle.

So, we will make apricot jam according to the following recipes:

The recipe is classic;
Five-minute recipe;
Recipe for jam in slices;
Royal recipe;
And let's not forget about the recipe for jam in a slow cooker;

All recipes are analyzed step by step down to the smallest detail, so you can have no doubt that you will definitely get seedless apricot jam and it will be incredibly tasty.

Well, let's begin!

Classic apricot jam recipe

And first on our list is classic version preparing this beloved delicacy by many. Ours in in this case cooked in three stages. This method allows you to save as many vitamins as possible, as well as preserve their natural taste. Among other things, the color itself will come out very bright, which is also a small plus.

What do we need for this:

Apricots – 1 kg;
Sugar – 1 kg.

In fact, the quantity can be as you wish, but please note that the composition ratio must be taken one to one! That is, if you want to take two kilograms of apricots, then there should also be two kilograms of sugar.

Let's start cooking:

First you need to prepare the fruit. We thoroughly wash and dry the apricots so that as much as possible remains. less water. We take out the bones.
Next, put everything in a saucepan and sprinkle with sugar. Now we leave it until the evening or right until the next morning. It is required that our fruits give as much juice as possible. Only then can you start cooking.
So. Stage one. Let's say you left the fruit until the morning and it released juice. And the sugar has almost melted. Great. Now put the pan on the stove and let it boil. Now turn down the gas and let it cook for literally another three minutes. Then we leave it alone to wait for a new day.
Stage two. The fruits are saturated with syrup and it’s wonderful. Now turn the heat on low on the stove and gradually bring the jam to a boil. And then immediately remove from the stove until the next day.
And finally, stage three. Our fruits were well soaked and our sweetness became transparent. Under the jam, turn the heat to medium. When it boils, let it simmer for a few minutes.
And only now we pour it into jars.
When the jars are already rolled up, you need to turn them over and let them cool completely.

This is all! Congratulations, your efforts were not in vain and apricot jam according to the classic recipe is finally ready!

Five-minute pitted apricot jam. Express method

Jam “Five Minute”

And now you will learn how to make jam from pitted apricots in almost five minutes! After all, many of us, in the modern pace of life, may often not have enough time to prepare “full-fledged” recipes, but we really want jam! This is where our “five minutes” will come to your aid.

And don’t worry - your jam will turn out just as sweet and tasty as according to the classic recipe, because this method has been tested by more than one generation of housewives.

Note! There is a small nuance in this recipe. For 1 kilogram of apricots you need to take approximately 500 grams of sugar. That is, we take half as much sugar for the available mass of fruit. Do you remember? Then let's get started!

How to cook:

Just like last time, the first thing you need to do is wash and dry the fruit. Now cut in half straight along the natural “seam”. Separate the bone. If your fruit is large, it is advisable to cut it in half again. We weigh our fruits already without seeds, so as not to overdo it with sugar.

Now add sugar and level it so that the apricots are completely covered. Cover and let sit for four hours so that the fruit releases its juice.

In the meantime, let's start preparing the jars. It is noteworthy that they can even be sterilized in the oven. Now we will tell you more about this method. The washed jars should be placed in a cold oven. The temperature level should be set around 120-130 C.

And when the oven heats up, we leave it there for about seven minutes so that our jars dry completely. And then let them cool. Simply place the lids in a separate bowl, pour boiling water over them and leave for ten minutes.

So, our four hours have passed and the apricots have released their juice. Place the pan with jam on low gas and heat it up. No need to stir. Once they have warmed up, you can carefully stir from bottom to top.

We continue to heat. Our task is to dissolve the remaining sugar. Stir occasionally. When our jam has boiled, boil for another seven minutes. And now you can pour it into jars that we sterilized earlier.

Well, we poured our delicacy to the very necks. Now roll it up and quickly turn it over. Place in a dark place, wrap it up and let cool.

And one more little tip:

Since there is not much sugar in this jam, it would be better to store it somewhere cooler.

That's all! Of course, five-minute pitted apricot jam does not cook in just five minutes, but much faster in comparison with other recipes. You did a great job!

Apricot jam slices

I must say that this recipe has one slight difference from the previous two. And it lies in the fact that the jam is almost not boiled, but only poured with syrup. But this happens over the course of three days.

The composition is still the same - we take a kilogram of sugar per kg of fruit.

Let's start cooking:

We start the process with the same steps - wash the fruit, dry it, remove the seeds. Here you can take apricots that are slightly under-ripe.

Pour sugar into a saucepan. The ratio of water and sugar should be somewhere around 15 ml. per 1 kg. Stir on gas and let it boil. Now you need to boil for about five more minutes. It is better to stir more often to prevent it from burning.

Our syrup is cooked and now we pour it over the fruit. Try to spread the fruit so that they are completely covered.

Cover with a lid or film. We don't touch it for a whole day.
Our delicacy has released juice, and it must be carefully poured into a separate saucepan. We are still harvesting the apricots. Place the pan with juice on medium gas. Constantly stirring the syrup, let it boil. After this, let it boil for about three more minutes.

Next, remove the syrup and immediately pour it into the apricots. Cover the saucepan with a lid or film. Again we leave our delicacy alone for the whole day.
The next time we do the same thing - drain the syrup, boil it well and pour the fruit again. After this, we again leave our almost finished jam alone for the whole day.

The fourth and final day has arrived. Boil the jam and let it cook for five minutes. At this stage, it would be a good idea to add a little citric acid or a few drops of lemon juice. Turn off the stove and pour our jam into jars.

Congratulations! You did great!

Pitless apricot jam - a royal recipe

And in this recipe we will reveal the secret of such delicious jam that even the Queen of England herself would not be ashamed to treat it! The preparation method and composition are quite unusual for ordinary apricot jam.

Nevertheless, the royal recipe for pitted apricot jam is not as difficult to prepare as it might seem at first glance. The main feature is that nuts are added to the jam. Most often walnuts, but any other is possible. The essence is in the nut itself. If there are no nuts available, you can simply replace them with apricot kernels.

So, let's start with the list of components:

Apricots – 2 kg;
Sugar – 2 kg;
Water – 500 ml;
Nuts – 150 g.

Let's start making:

We start, as always, with standard manipulations - wash and dry. Please note that for this jam the apricots must be of medium ripeness. Hard, you might say.

The pit must be removed so as to leave the fruit intact. That is, there is no need to separate the halves completely. Carefully make an incision along the seam and remove the bone. Now comes the fun part. We also carefully replace the seed with a nut. And we do this procedure with all apricots.

We remind you that if you don’t have nuts, you can use the seeds themselves for this. You need to carefully split them, remove the kernels and put them back into the fruit. But it’s better to use nuts, because the kernels can add bitterness to the delicacy, and we don’t want that, right?

Now let's start preparing the syrup. Pour water into a saucepan. Let it boil and pour in all the sugar. Stir frequently so that the sugar melts and does not burn. Place our apricots in syrup. Boil for about five minutes, then turn off and close. Leave it alone for six hours. The fruits should be soaked in syrup.

After this time, we put on the gas. As soon as it boils, remove it from the stove, skim off the foam and forget about it again for six hours.

When the jam is allowed to boil again, reduce the gas and simmer for half an hour. And only now we pour it into jars.

All is ready! It is noteworthy that from the quantity of apricots we took, two liters of jam and half a liter of syrup came out. We wrap the jars and wait until it cools down.

Apricot jam - recipe for multicooker

You can even make seedless apricot jam in a slow cooker. This recipe, like the others, will be step-by-step.

What components do we need:

Apricots – 2 kg;
Sugar – 1 kg;
Agar – 2 tablespoons;
Juice from half a lemon.

In fact, it is even easier and faster to prepare than the five-minute recipe. But only owners of multicookers can boast of such happiness.

So where do we start:

First, as usual, wash our fruits and let them dry. Be sure to remove the seeds. You can do this however you like - leaving the apricot whole or dividing it into halves.

Turn on the “Jam” mode on the multicooker and wait a couple of hours.
When the multicooker finishes its job, add agar.

That's all! Our jam is ready. All that remains is to roll it into pre-sterilized jars.

Pitted apricot jam with lemon

If you use this recipe, you need to be prepared for the fact that the lemon will give a kind of bitterness. Although, despite this, many people adore this recipe.

We calculate the amount of necessary products for making jam from pitted apricots with lemon from the ratio that for 1 kg of apricots, add one lemon, add 1 kg of sugar and about a glass of water.
Cut the lemon into rings, leaving the skin behind. We cut the resulting rings into quarters, removing the bones.
Place quarters of a lemon in a small amount of water and keep there for 5 minutes. This is necessary so that the skin becomes softer and does not become stiff.
We wash the apricots, dry them with a towel, divide them into slices, remove the kernels, add sugar and leave until the juice appears.
Then boil 2 times for 5 minutes and 1 time for 15. When boiling for 3 times, add lemon slices.
And we pack the cooked jam into jars.

Pitted apricot jam with orange

This jam can be cooked in 2 ways:

1. Cook in 3 batches for 20 minutes.

2. Cook in 1 batch for an hour.

We take ripe and elastic apricots in a volume of 3 kg, wash them, dry them, cut them into slices and get rid of the pits.
Next you need to grind 2 oranges in a meat grinder along with the peel.
Distribute the apricots evenly throughout the vat, sprinkling everything with orange shavings and then sugar. We wait about 3 hours, during which time the juice will be released.
Then we boil the future jam from pitted apricots with orange for 20 minutes, while removing the foam.
We repeat the procedure 2 more times and distribute into jars.

Apricot can be safely called one of the wonders of nature. After all, it is not only very tasty, but also has a lot of useful properties. In particular, it contains many vitamins. And how nice it is to put a slice of summer mood on the table with tea in winter.

In this article we have collected for you only the most simple and very delicious recipes apricot jam. Without seeds, in pieces and even with nuts! Whichever of these recipes you prepare - classic, royal, in a slow cooker - you can be sure that it will definitely turn out very sweet and tasty. Bon appetit!

Good day, readers and subscribers! Summer is in full swing, and today I would like to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves this delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very delicious?

Do you think it is possible to add apricot kernels to add flavor to this dish? If you don’t know, then quickly read this article, take it and, with joy and good mood, make jars for the winter, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other baked goods.

Interesting! It turns out that apricot jam can be made from either whole fruits or amber jam from halves, or you can make it differently, boil it strongly to make jam or marmalade.

Which preparation option do you prefer? Write your reviews or suggestions, I will be very glad to read them.

Apricot jam with pits “Royal recipe”

In another way, this option is called royal, it looks very magnificent, for gourmets it’s just a godsend, and besides, it’s a very simple way of cooking. You can boil whole apricots, but if you remove the pit from the center, it will turn out very, very tasty.

We will need:

For every kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour boiling water over it, and then remove the seeds, but do not throw them away.

2. Fill the entire container with these sunny beauties with granulated sugar.

3. Stir with a slotted spoon very carefully and leave them for a couple of hours to release the sweet juice and aroma.

4. Now open the seeds and remove the grains, how to do this, you can watch the video at the end of this point or use method two, i.e. place them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in no time.

5. So, how to add kernels to jam? You need to do this after boiling the jam for 30-40 minutes after boiling, simmer over low heat and remove it every time there is foam.

7. It turned out very beautiful. Pour the hot jam into dry sterilized jars, wrap them with sterilized metal lids, due to the fact that the method is hot, the containers undergo heat treatment again.

Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (you will learn how to do this later), then pour it into jars while hot, but wait until it cools down, since if you immediately cover it with a lid, there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you cook for more than five minutes, then you can pour it cold, but it’s better to pour it hot, just let it cool in the jar.

8. Immediately turn it over, wrap it well in a towel, and leave it until it cools completely, and then put it in the cellar or send it to a cool place.

9. Be sure to check that nothing is running up, otherwise this could lead to an unpleasant situation after a while. This is the magical mixture you should get. Delicious discoveries and achievements to you!

Important! What to do, if ready dish moldy or fermented? If it has fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, perhaps you didn’t remove the foam during cooking or didn’t wash the fruit well, which is what caused such unpleasant processes.

As promised, I’m sharing the link “How to peel apricot kernels very quickly and easily?”

Prepare apricot jam according to a proven recipe

Simple seedless apricot jam for the winter - thick and very tasty

Do you want to make it for future use so that it doesn’t sour or ferment? Then take this note to help and prepare according to it.

As a child, I remember eating such a masterpiece at my aunt’s, who always prepares it for the winter, I don’t know why, but she seemed to make it the most delicious, probably not without reason, I decided to find out all the secrets of preparing this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.

Important! Be sure to rinse the apricots well under running water.

It seemed to me that everyone does this procedure, but some people don’t get the jam, it starts to ferment, fly up, and a lot of other things can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is very slight, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take them out and she will easily come off them.

Interesting! If this miracle is bitter for you, then don’t be upset next time, just remove the skin from the kernels and apricots.

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this best recipe from the cook.

We will need:

apricots – 1 kg
granulated sugar - 1 kg

Important! Notice the proportions are 1:1, always remember this.

Cooking method:

1. Well, here they are, our sunny beauties, ah-ah-ay, the main thing is not to eat them right away while you wash and cut them. I already made jam once... 😛 first I ate a piece myself, then my husband came in, followed by the children, and in general I had to cook it another time.

Well, let's get started, first of all, as I already noted, you need to wash the fruits well, it would be better if you soak them in water for a while.

Important! Take only the freshest and ripe ones, but at the same time they should be hard, not soft; soft overripe ones are better for jams or marmalade.

2. Second step, you will need to remove the seeds, how to do this carefully and quickly? There are ways, how do you do it?

Interesting! The first, the fastest in my opinion, is to take a special device that will remove the pits itself, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone has probably seen it. 🙂

The second method, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.

The third is the most original, you need to take a stick or pencil, a brush and, with the end, press the fruit into the middle, helping the seed come out.

3. Now proceed directly to cooking the food. In order to do this, you need to sprinkle the prepared fruits with sugar and put them in a cool place.

Important! They must give up their juice to make it tasty and aromatic.

4. Now place the pan on the stove and bring the mixture to a boil; if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools and the juice is better absorbed; 11-12 hours should pass. Then bring it to a boil again and cook for 15-20 minutes so that everything boils well, do not forget to stir so that nothing burns.

5. Well, take a sample, everything is ready, all that remains is to pour it into jars, do not forget to sterilize them and seal them with metal lids with an elastic band.

Important! It’s best to take small jars, but the next question is how and where to store it? It is best to do this in the cellar or in a cool place, such as a refrigerator.

I wish you everything to be 5+, the main thing is to be in good mood and everything will work out for you!

Apricot jam with kernels for the winter

This type will be seedless with kernels, and will be classified as a quick preparation; in our family it is called “Five Minute”. Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.

Interesting! By the way, you can cook not only apricots for five minutes, but any other berries, because this is the healthiest option, since it does not require much cooking, which means it will retain more of the vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare, and the result is cool, fragrant and very, very beautiful, just stunningly amber.

You can prepare this delicacy with the addition of water, or without it. Which one do you like best? I will tell you step by step today using water.

We will need:

Apricots – 2 kg
Apricot kernels – 220 g
Sugar – 2 kg
Citric acid – 6 g
Water – 400 ml or 2 tbsp.

By the way, why add citric acid? So that it can be stored in the cellar longer and not be so cloyingly sweet, but with a slightly sour taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the seeds from them, and knock out the nuts from the seeds; I wrote and showed you how to do this above.

Now you can buy kernels in bulk, but of course I took them from the same apricots from which this jam will be made. First cook the sugar syrup, to do this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. Next step, add the apricots cut into slices into the liquid with the grains and stir, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. The kitchen is so beautiful and smells so good! Now add citric acid for a sour tint and for better preservation of the dish.

Important! Now leave the jam to sit for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that the product is ready.

4. The final stage, start cooking again for 5 minutes after boiling, let cool and cook until it is ready, stirring each time (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer; if the drop does not spread, then it’s time to turn off the stove.

Important! You can even cook it once and immediately pour it into jars, in which case it will be much healthier, but it can only be stored in the refrigerator and not for very long.

Pour into washed sterilization jars, roll up the lid and enjoy the taste.

Important! What if it turned out liquid? What to do and how to correct the situation? Simply strain the sugar syrup and boil it to your desired consistency.

5. Such a delicious miracle turned out with a pleasant almond aroma.

Apricot jam slices in syrup

It turns out that this is an Armenian version of preparation, namely with the addition of water, which also turns out amber and transparent in color. To achieve beauty, you need to take fruits that are not crushed, but firm, beautiful appearance so that the slices are then one to one, overripe ones will not work, it will turn out to be jam or puree.

We will need:

apricots – 2 kg
water - 2 tbsp.
granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, I usually take an enamel basin with a thick bottom and pour water into it and add granulated sugar. Cook until boiling over heat.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them sit in it and cool. Pour the cooled syrup into a cup. Next, bring the syrup to a boil again, and then pour it over the slices, they should stand in it and cool.

3. Next, place on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be low. Don’t forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let them cool. Step No. 3 will need to be repeated 4-5 times, you can, of course, boil it right away, that is, boil it until tender, but the result will not be the same, using this method the jam will turn out slice by slice. Therefore, it’s up to you to decide, if time allows, you’ll have to “puff around.”

4. The finished miracle can be eaten, for example, with any sweet dish, for example, adding it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids must be well washed and boiled. Serve with coffee or cocoa for an afternoon snack or just on its own. Bon appetit, friends!

Amber apricot jam, fried in a frying pan

It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a preparation in a frying pan, which will certainly make everyone happy later. We are surprised that it is not a bowl or a pan that is used, but the secret here is this: in the pan you will get this delicacy with a caramel taste. For elegance, you can also add lemon or lime juice, that will be great. The original version, isn't it?

We will need:

pitted apricots – 1 kg
sugar - 1 kg
lemon juice - 2 tbsp
great mood

Cooking method:

1. Wash these yellow, slightly orange fruits and wipe with a dry towel.

2. Remove the seeds and cut into even halves. Sprinkle with sugar. By the way, you can cut it into cubes.

3. Turn on the heat, the main thing is low and cook until the sugar dissolves, then add a little and cook until tender, carefully adjusting the halves from under each other so that the syrup becomes caramel, that is, the syrup should begin to stretch. It should take approximately one hour.

If you made it into cubes, it should look something like this:

Important! Do not forget that the proportions of sugar and fruit are 1 to 1.

4. Now take sterilized jars and pour the creation into them. Roll up the lids and place the jars under a fur coat overnight. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes this dessert; it can be used in pies, to grease muffins, cakes and even cottage cheese casserole or cheesecakes. Orange will add an unexpected citrus taste, try it.

To make it very thick, it is important to take overripe fruit, but watch carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

Apricots - 1 kg
Orange - 1/2 pcs.
Sugar - 0.6 kg

Cooking method:

1. What do you think needs to be done to achieve a consistency like in this picture? Yes, that’s right, you need to grind it in a meat grinder or use a food processor or blender. Of course, wash them first and pour boiling water over them to kill all germs. No bones needed. The resulting puree should look like this, it always reminds me of baby food.

2. Also pass juicy and yellow-orange oranges through a meat grinder, I usually do it with the peel, you can do it without it to remove the bitterness.

3. What a beauty, it’s simply breathtaking from the brightness of such ingredients, the smell is simply amazing. I don’t want to cook anymore, but just eat everything.

4. Add sugar and stir until the mixture produces juice. Cook over low heat after boiling for 40-50 minutes. And then send this miracle of nature into jars.

It turned out to be such a yum, wasn’t it? How do you prefer to cook, write your experiences and share your reviews in the comments. I would be very grateful for the information.

By the way, remember dandelion jam? I've already opened one jar and gobbled it up. 😈, and my beloved family helped me.

How to make apricot jam at home in a slow cooker

In your favorite miracle worker it turns out even tastier and more boiled, especially if it’s jam, the fruits themselves will melt and turn into puree, I suggest watching the video from the YouTube channel.

Advice! If suddenly such a situation happened that the open jam suddenly became candied, what to do in this case, I suggest making delicious jelly!

That's all, write more wishes or advice, tell everyone which one you like more: peach or apricot, maybe you have some of your own interesting secrets. See you all soon, have a nice weekend!

Sincerely,

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 the 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!