After the apricots were washed, I started cleaning them. Simply put, I removed the skin from each one using a sharp knife. Fortunately, this was not difficult to do, since it slides off on its own from ripe apricots. By the way, the resulting “waste” produced a delicious compote.

As a result, such a preparation of pulp was obtained.

One or two and the homogeneous apricot puree is ready.

Add granulated sugar and mix.

Transfer the resulting apricot mass into a stainless saucepan and place it on low heat.

We don’t go anywhere and mix the future apricot jam, making sure to touch the bottom. Bring to a boil and simmer for another 15 minutes. Then remove from heat and leave until completely cool.

And here I reveal the secret of the name. If you want to get out apricot jam, then this is where his cooking basically ends. All you have to do is pour it into sterilized jars, roll up the lids and the preparation for the winter is ready.

But if you want to get jam from apricots, then you will need to boil them two or three more times to achieve the proper thickness. In this case, its quantity will naturally decrease (boil down). How did it work out for me?

In any case, whether you make apricot jam or apricot jam in winter, the result of your labor will be appreciated!

We thank Lebed Lyudmila for the recipe and photo of the preparation.

Apricot jam– it’s traditional, tasty and healthy homemade treat for tea and an indispensable wonderful component for making cakes, cookies, and other very tasty confectionery products.

Apricot jam - Recipe No. 1

Ingredients:

• sugar – 0.5 kg;
• apricots – 1 kg;
• citric acid - 0.5 tsp.

Preparation:

Wash the apricots, remove the pits and pass through a meat grinder. Place in a convenient bowl for making jam, adding a little water. Cook the apricots, stirring constantly and adding in small portions sugar. Dissolve citric acid in 1 tbsp. l. water and add during cooking. After adding the last portion of sugar, cook the jam for another 10 minutes until the sugar is completely dissolved. Then let it cool down. Strain the cooled jam through a colander or sieve, discarding the apricot skins. Due to the fact that the skin particles are small, we use a colander and a sieve with small holes. We get a homogeneous jam, without pieces of skin. After this, put the jam back into the pan and bring to a boil. Apricot jam is ready if a drop of it on a cold saucer does not spread.

Then pour the apricot jam into jars and roll up the lids. Store in a cool place.

Apricot jam - Recipe No. 2

Ingredients:

• sugar – 1 kg;
• apricots – 1 kg;
• water – 0.5 l.

Wash the apricots thoroughly, cut them in half and remove the pits. Place the apricot halves in a basin and pour in 0.5 liters cold water. Then we put on strong fire and cook for 10 minutes until completely softened. Cool and pass through a fine sieve, removing the skin. We weigh the resulting mass.

Pour the resulting puree into a cooking vessel and add sugar at a 1:1 ratio. Put it back on the fire and bring it to a boil. Then reduce the heat to medium and cook, stirring occasionally, until the jam thickens. Pour it hot into sterile jars and roll up the lids.

Apricot jam - Recipe No. 3

Ingredients:

• sugar – 3 cups;
• apricots – 1 kg;
• water – 0.5 l.

Preparation: wash the apricots, cut them into slices, remove the pits, add water and, stirring constantly, cook for approximately 10 minutes. Then add sugar and cook the apricot jam until ready.

Apricot jam - Recipe No. 4

Ingredients:

• sugar – 1 kg;
• apricots – 1 kg;
• gelatin – 40 g.

Preparation:

We pass the apricots, prepared in advance, through a meat grinder and add sugar

First mix the sugar and gelatin well.

Leave the apricots covered with a mixture of gelatin and sugar for 8 hours. Then, set to simmer over low heat. Bring everything to a boil, stirring constantly. Let simmer for another 5 minutes. Next, pour the boiling jam into dry, sterilized jars and roll up the lids.

Bon appetit!

After the article was published, reader saharok 46 wrote: “I make it easier and faster! Ripe apricots I pass it through a meat grinder, adding sugar at the rate of 1 kg of apricot, 0.8 kg of sugar and put it on fire! From the moment of boiling I cook for 15-20 minutes! Then adding 2-3 tablespoons of potato starch (this is based on a bucket of apricot), bring it to a boil again and roll it up! It turns out very beautiful, fragrant and thick jam!!

This apricot jam is prepared very quickly. Literally 30 minutes and you are rolling up the jars. This year nature generously gifts us with its fruits. Apricots are just too much this year, I don’t want to make jam... I don’t cook a lot, but on the way home I often buy a couple of kilograms of some fruit and make jam or preserves.

I prepare two versions of apricot jam - one is thicker, for filling pies, pies, and muffins. And less thick - my daughter likes to eat this with cottage cheese and ice cream, with tea, alternating with raspberries grated with sugar. In the raspberry recipe, I wrote that apricots can also be made in the same way. Previously, she liked currants with sugar more, but now she demands variety.

I had a kilogram of apricot and I decided to quickly make a second version of apricot jam. Cottage cheese after all healthier than pies:) If you want thicker jam, boil it more or add pectin at the end according to the instructions. Pectin, gelatin, confiture for jam - look for it in the spice departments of supermarkets. They have many names, but the essence is the same - the jam thickens very quickly.

Ingredients:

• 1 kg apricot
• 800 g sugar
• pinch of citric acid

Preparation:

1. Apricots should be slightly underripe, without signs of rot. Wash the apricots and separate them into halves, discarding the pits.

   

Place the apricot halves in a saucepan and add 1 glass of water.



2. We put it on the fire, the apricots will begin to soften, I stir them a couple of times with a spoon so that the process goes more evenly. Cook the apricots for 15-20 minutes. It is better not to take a lot of apricots for this jam, otherwise you will have to make it in small portions.

After 20 minutes the apricots became soft. There are now two options for further action. Faster and more elegant.

3. For a “dressy” jam, rub the boiled apricots through a sieve. Such jam will be homogeneous and transparent, there will be no harsh inclusions of skin in it. Therefore, if you want to achieve the ideal, take a sieve and get started.

   

The second option is faster. Because My daughter will eat apricot jam with cottage cheese, and I was preparing it quite late in the evening, so I decided not to fool myself and quickly crushed the apricots with an immersion blender.



Then we do the same thing - add sugar and citric acid, put it on low heat, and bring to a boil. The sugar should dissolve. Cook the jam for 15-20 minutes. If foam forms, remove it so that the jam is not cloudy.

If you want some jam beautiful color, transparent, do not cook it for very long. 15-20 minutes is enough. If you want it thicker, try adding not a glass, but half a glass of water at the beginning.

If you want to get jam for pies fillings, boil the jam to the thickness you need. I'll just add pectin. The one I buy (from Dr.Ouker) is 1 bag per 500 grams of fruit, mixed with tbsp. sugar, add to the jam, mix well. Another 15 minutes and the jam is thick and ready to pour. Please note that it will become much thicker as it cools.

While the jam is cooking, I sterilize the jars. Because There’s not a lot of jam, I make it in the microwave. I usually sterilize the lids in boiling water on the stove.

Pour the boiling jam into jars and roll up the lids.



Turn the jars upside down and wrap them up. When the jars have cooled, hide them in a cool, dark place.



A kilogram of apricot yields about one and a half liters of apricot jam. I will definitely make even thicker apricot jam for the pies filling.

Bon appetit!

Ingredients

• Apricots - 1.7 kg.
• Sugar - 700 g.
• Vanillin - 1.5 g.
• Water - 100 ml.
• Pectin (or “Quittin”, “Zhelfix”, etc. containing it) - 1 sachet

Cooking time: 40 minutes

Yield: two 500 ml jars and another 200 ml of jam.

Midsummer is the season of juicy and aromatic apricot. The best way save a piece sunny summer- close the apricot jam for the winter in sunny color! Jam differs from preserves in that the fruits in it are completely boiled, turning into a thick jelly-like mass, and are not preserved in pieces, as in jam. Hence there are fewer requirements for the quality of the fruit - they can be, for example, overripe, which is not allowed in jam.

In this article we will tell you how to make apricot jam at home different ways How to make thick apricot jam, and also answer some questions that may arise during the process of preparing it.

How to make apricot jam - recipe with photos step by step with vanilla

First you need to prepare the ingredients mentioned earlier. Since during the cooking process the jam will be rubbed through a sieve, the requirements for the fruit may be low - overripe fruits with spots on the peel and hard veins are allowed. This is the value this recipe- fragrant, delicious jam It can even be prepared from so-called “wild” apricots. This recipe will show you how to make apricot jam for the winter with a thickener, so we will need a bag containing pectin. Apricot jam with pectin cooks faster, is stored better and requires less sugar. Well, of course, it is very thick!

Jars and lids for them need to be washed with soda and sterilized. Each housewife does this in her own way - in the oven, microwave, or in a pan of boiling water. If you choose the latter option, five minutes is enough to sterilize jars with lids.

Once the pits are removed, place the apricots in a saucepan, add water and cook until soft for 10 minutes.

After the apricots have boiled, grind them in a blender.

Now you need to take a colander or a sieve with large cells and wipe the fruit mass. All hard veins and other defects will remain there.

We have a homogeneous mass. Place it on low heat and bring to a boil. While it is boiling, mix sugar, vanillin and Quittin. You can also make apricot jam with Zhelfix or Confiturka - they also contain pectin.

Add a mixture of sugar, vanillin and thickener to the boiled mass, stir well and cook for 5 minutes over low heat, stirring constantly.

Place the mixture into prepared jars up to the neck of the jars. It is better not to put it all the way to the lids - the jam can oxidize when it comes into contact with the lid material. You shouldn’t put too little jam in a jar either - too much jam will form. air space and mold can grow there. If there is any extra jam left, it is better to eat it.

We close the jam with sterilized lids and roll it with a special seaming machine.

Then the jars should be turned over, wrapped in a towel and left like that until cool.

Delicious apricot jam with vanilla is ready. All you have to do is wait until winter before opening the treasured fragrant jar. Bon appetit!

Apricot jam for the winter - other recipes

Now let's talk how to cook homemade jam from apricots in other ways.

Apricot jam in Armenian style

Ingredients

• Apricots - 2.5 kg.
• Sugar - 2 kg.

It is believed that the best apricots grow in Armenia, so they are popular in this country various blanks from these fruits. Here we will look at how to make traditional Armenian jam with hearts apricot kernels. In this jam, the quality of the fruit matters - since it is cooked without adding water, the apricots must be sufficiently ripe, but not overripe, as this will lengthen the cooking time. The bone should be easily separated from the pulp.

Actually, this is what we do first of all - we separate the seeds. Then you need to split half of the seeds (the other half can be thrown away) and remove the cores. At this time, place the apricots in a saucepan and place on low heat. Sugarless! Sugar in classic version jam is added last.

When the apricots become soft, grind them in a blender until smooth, add the pits and cook until thick, stirring constantly (about half an hour). Then add sugar, stir and cook for another five minutes. Place hot jam with seeds into prepared jars, seal, turn over and leave until cool.

Apricot and orange jam

Ingredients

• Apricots - 1 kg.
• Sugar - 700 g.
• Oranges - 2 pcs.
• Citric acid - on the tip of the knife.

Pitless apricot jam recipe for the winter with citric acid and oranges it turns out to have a very unusual taste and very aromatic. Citric acid here acts as an additional guarantor of the safety of the jam. This jam is very easy to prepare.

Wash the apricots and remove the pits. Scald the oranges with boiling water and cut into several pieces (along with the peel), removing the seeds. Grind the oranges and apricot pulp in a meat grinder, mix with sugar and citric acid. Cook over low heat, stirring constantly, for 15 minutes. Then place in sterilized jars, cover with sterilized lids, turn over, wrap and leave until cool.

Apricot jam without sugar

Ingredients

• Apricots - 2 kg. overripe

For supporters proper nutrition There is a recipe for jam without sugar. The only condition for such jam is that it must be stored cool - on the refrigerator door or in the cellar.

To make seedless apricot jam for the winter without using sugar, first of all, rinse the apricots with water and remove the seeds. Apricots, as already mentioned, should be slightly overripe. Next, grind the apricot pulp in a blender and simmer over low heat for 20 minutes, stirring constantly. When the jam thickens, transfer it into sterile jars and cover with sterile lids.

When the jam has cooled, put it in a cool place. If you are going to store this jam in the refrigerator, it is better to use screw-on or plastic lids- elastic band tin lids for capping can be destroyed by cold.

Apricot jam for the winter with gelatin

Ingredients

• Apricots - 1 kg.
• Sugar - 800 g.
• Water - 1 glass
• Gelatin - 40 g.

For those who do not understand preparations without pieces of fruit, we have a recipe that is even more original - apricot jam in slices with gelatin. Apricots in this unusual jam will be slices, like jam, and apricot syrup It will be thick because of the gelatin.

First of all, as always, we wash the apricots and remove the pits. We cook the syrup from water and sugar, then dip the apricot slices into it and leave it like that for 10-12 hours. Then drain the apricot syrup, boil it and put the apricot slices into it again. This procedure must be repeated a total of three times. For the fourth time, we cook the apricots in syrup for about 20 minutes.

Cool the jam and add gelatin. Then heat it, but not to a boil, put it in sterilized jars and roll it up. You cannot boil apricot jam with gelatin! Gelatin is added at the very end and is only heated.

Secrets of making apricot jam

How and for how long to store?

Jam sealed in sterilized jars can be stored without problems in a dry, dark place for several months. The exception is jams made without adding sugar - they are stored in a cool place.

What kind of cookware should I use for cooking?

The pan or basin for cooking jam should be wide - this is necessary for a larger area of ​​evaporation of the liquid, so that the jam turns out thick.

Now let's talk about the material of the dishes. Previously, one could often find recommendations about cooking preserves or preserves in a copper pan or basin. However, this dishware has a significant drawback - copper ions destroy the beneficial ascorbic acid contained in fruits and berries.

Also, many people prefer cooking in aluminum containers, but this method is not only of little benefit, but also harmful - under the influence of acid, aluminum gets into the jam, and this is not very good for health. You can use enamel dishes, but they have another drawback - the jam in them burns quickly.

The best utensils for making jam can be called stainless steel utensils.

How to cook in a slow cooker?

If you have a multicooker, then the hassle of choosing a vessel for making jam will not affect you. Making jam in a slow cooker is easy. The “Baking” mode for 60 minutes is suitable for this. Important Feature When cooking jam in this way, do not close the lid! Otherwise, the jam may “escape” through the steam hole. Also, do not load the bowl to the very edges.

How to cook in a bread machine?

In modern bread makers you can often find the “Jam” function. In this case, you just need to load the products into the bread machine bucket and select the appropriate function. The technology will do the rest for you. At the end of the mode, the jam must be sealed immediately.

What to do if the apricot jam turns out runny?

The jam may not thicken if you make it from fruits or berries with low pectin content, such as raspberries or strawberries. If we are talking specifically about apricot jam, then the pectin content in apricots is average, however, it may not achieve the desired thickness. This may happen due to large quantity juice released by apricots and a short cooking time. In this case, you can try to boil the jam longer.

If you make jam with some kind of thickener, but it does not have the desired effect, it may be that the packet of thickener has been lying unclaimed for a long time. Check the release date, and if this is the case, try buying a newer thickener.

Hello, dear readers. Today I want to tell you how to make apricot jam at home. Moreover, our jam will be like from the store, thick and homogeneous. We will do this without adding gelatin, and indeed without any additives, just sugar and apricot slices. Except for a little water, which will evaporate anyway. This jam will be perfectly stored anywhere and is suitable for preserving for the winter.

The idea to make apricot jam came while on vacation, because it has so many benefits. ABOUT beneficial properties apricot can be found in this article ““. And upon our return they just gave us a bucket of apricots. And since we live in an apartment, we appreciate every berry that comes our way. So we prepared not only jam, but you will learn about this in one of the following articles.

To begin with, we poured water over our apricots and left them for about 20 minutes so that they *acidified* well. Apricots have a fleecy skin, and dust gets into it, which is not immediately washed out.

After soaking, we begin to remove the pits, or peel the apricots into slices. To do this, it is better to take an apricot variety whose pits can be easily removed. We will make jam without seeds.

Now we decide how much jam we will cook. Since I’m the only one with a sweet tooth in our family, chocolate doesn’t count, we won’t cook a lot. I will show the example of 1.5 kilograms of apricots, already shelled.

We have several options, either grind the apricots in a blender, or the old fashioned way, through a sieve. I prefer pure jam, so I chose the sieve option. In order to grind the apricot through a sieve, we need to soften it. Pour a glass of water into our container and put it on low heat. We leave it to simmer for 50 minutes. Of course, it could be less, but I decided to keep it for as long as I could.

And here is the result of softening our slices. As you can see in the photo, the apricot has released juice and is covered with water. The photo shows already cooled slices; I prefer that hot apricots do not come into contact with the iron sieve. Although it is stainless, it is safer to work with a cold product.

And here is an example of grinding slices into puree. I spotted this option on the Internet; we used to grind it with a spoon or our hands. Using a whisk you can grind quickly and well. So this is the method I recommend.

In the photo below on the right you can see this is the entire mass that remains from 1.5 kilograms of apricot slices. I threw it away, it's fiber. You may end up with more fiber, depending on the type of apricot.
Now add sugar to the puree. The proportions are one to one. For 1.5 kilograms of apricot, I took 1.5 kilograms of sugar. Our puree turned out to be about 1.5 kilograms (we added water and discarded the fiber). The fibers turned out to be about 120 grams, the rest was evaporated by water.

It is better to take a container that is not enameled, but copper, aluminum, or simply stainless. The container should be filled halfway, it is advisable not to allow more. When boiling, foam rises, and it’s very good that I remembered this in time.

Let our jam simmer over low heat for about 1.5 hours. I don’t recommend turning the heat up too high, it might burn.

We languish to such a state. In appearance, the jam already resembles caramel, the color is the same and air bubbles rise as when caramel is cooked.

In the photo, the jam is boiling strongly, I deliberately made the fire stronger before pouring it into the jars.

You can remove the foam while simmering, I didn’t do this. It is believed that the most aromatic part is in the foam. We didn’t use any flavorings, such as lemon, orange, or other fruits, because we wanted pure apricot jam, without any unnecessary aftertaste.

Pour into dry, clean jars. It is not necessary to sterilize the jars, nor the lids. Just a dry and clean container is enough.

But we got such beauty. As you can see in the first photo, the jam turned out to be thick, it doesn’t just hold a spoon, it holds its shape.

From the ingredients obtained, we got a total of 1.8 liters of jam (in volume). You can not simmer for so long, but reduce the heat treatment time by half. But then the jam will not be so thick. I'll disappoint fans light color, specifically apricot jam, even with reduced heat treatment, the jam will not become lighter.

Now you can easily prepare apricot jam for the winter. This jam can not only be spread on bread, but also made delicious bagels. For example, like these.

Why am I talking about bagels? Because when Elena saw this jam, she immediately wanted to make bagels.

Cook with pleasure and love, and it will all come back to you many times over!