Ingredients for making apricot jam
Apricots - 1.5 kilograms
Sugar - 1 kilogram (for sour varieties of apricots - 1.5-2 kilograms to taste)
Water - 1 cup (only when preparing jam in a pan)
Dry gelatin - 40 grams

How to make apricot jam
Select soft, ripe apricots for jam. Halve the apricots and remove the pits. Boil 1 glass of water. Place the apricots in a saucepan, add boiling water, cover and cook for 15 minutes. Skip apricot puree through a sieve and return to the pan, add sugar mixed with gelatin, bring to a boil. Cook the jam for 20 minutes, regularly removing the feathers and constantly stirring with a wooden spatula or spoon.
Pour the hot jam into sterilized jars, roll it up, turn it upside down and wrap it in a blanket until it cools completely. Store the cooled jam.

Fkusnofacts

- Any, even soft, overripe apricots are suitable for jam. The taste of apricots is emphasized: citric acid, vanilla, cinnamon, lemon juice. Apricot jam can be cooked from dried apricots - dried pitted apricot fruits.
- Apricot jam should have a homogeneous thick consistency. To do this, the jam is “boiled,” that is, boiled for a long time to evaporate some of the moisture, or thickeners are used: gelatin, marmalade, pectin.
- It is better to cook apricot jam in an enamel bowl. The foam that forms when cooking jam does not need to be skimmed; it will disappear on its own towards the end of cooking. However, to make the jam transparent, the foam should be removed (it can be used instead of sugar in tea). You can check the readiness by generously dripping jam onto the saucer: if the jam does not spread, it is ready.
- To make clear jam, apricots must be separated from the skin: place the apricots in a sieve while cooking and press through the sieve with a mortar. When cooking clear jam, you should add sugar in the proportion of 1 kilogram of apricots to 1.5 kilograms of sugar.
- To make the glaze and cream stick better on the cake, the surface of the cakes is greased with slightly warmed apricot jam. Possessing delicate taste, apricot jam won't dominate the dish if it doesn't need to.
- The value of apricot jam is in the content dietary fiber, promoting digestion and microelements, especially potassium, necessary for the normal functioning of the heart and blood vessels.
- Calorie content of apricot jam is 235 kcal/100 grams.

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 ripe apricots she slides down on her own. 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.

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 on low heat, 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!

How to make apricot jam for the winter? Often this question arises when there is a large harvest of quickly ripening apricots, which are no longer suitable for compote. Therefore, you can safely make apricot jam from soft, overripe fruits.

No less delicious jam You can also cook it from dried apricots ( dried apricots), but our recipe calls for fresh fruit.

Advice from the Wonder Chef. In terms of its structure, apricot jam, confiture, should be homogeneous and thick, this is its main difference from.

And in order to achieve the desired thickness, jams are boiled much longer than similar berry preparations.

The apricot jam recipe is also suitable for lovers, because these two fruits have some similarities with each other. If desired, you can add a piece of pumpkin during cooking, if available.

Homemade apricot jam will give odds to the most popular store brand, not only in terms of taste characteristics, but also by the purity of preparation: the absence of preservatives, the use of fresh, high-quality fruits - this can be judged by looking at the recipe for apricot jam and its composition.

Ingredients for pitted apricot jam

• granulated sugar – 1.2 kg;
• apricots – 1 kg;
• citric acid – 0.25 tsp;
• vanilla sugar – 2 tsp.

Apricot jam recipe for the winter

1. Before cooking, wash the fruits, cut them, remove the seeds.
2. Then we twist the fruit through a meat grinder or chop it with a blender, transfer it to a basin or large enamel pan.
3. Pour into the resulting apricot puree granulated sugar, vanilla, mix with a wooden spatula. Cover with a towel and leave on the kitchen counter until the juice appears (approximately 8-12 hours, depending on the room temperature).
4. Next, put the container on the stove, add acid and bring the mixture to a boil. There will be a lot of foam, so when it appears, remove it into a separate plate.
5. Reduce the heat and simmer the jam until the desired thickness, which is at least half an hour. The duration of preparation of apricot jam depends on the desired consistency. The longer we cook, the thicker the confiture will be, and vice versa.
6. We put the finished jam into pre-prepared sterilized jars, screw it on with metal lids, then follow the same steps as in the jelly and recipes, that is, wrap it up.

The only minor drawback of the recipe is the color change from orange to darker due to prolonged boiling of the fruit. But it doesn’t matter, the jam is still very aromatic and tasty.

In winter we use it as a filling for pies, pies, pancakes, pancakes, etc. Not everyone likes it when sweet preparations contain pieces of fruit, so in this case ideal option there will be jam or marmalade.

Apricots are incredibly aromatic and healthy fruits, but, unfortunately, their season is not long. To prolong pleasant moments and enjoy great taste there are many tender and sweet apricots even in winter variety of recipes jam, compotes. You can also make excellent apricot jam. To make jam from halves, select hard and whole fruits; for jam it is better to process those fruits that are beginning to deteriorate due to their overripeness. This results in double savings and, on top of that, jam made from ripe and soft apricots always comes out aromatic, sweet and tender in consistency.
This product can be used as an additive to pancakes, pancakes, cheesecakes, it can be used to coat cake layers made from shortcrust pastry or use as a layer between sponge cakes and sweet cream to dilute sweet taste cake with fruity notes with the sourness inherent in apricots.
We also suggest you cook.
So, the recipe for apricot jam.
Ingredients for cooking:
- apricots – 1.5 kg.
- water – 200 ml.
- sugar – 1.5 kg.

Recipe with photos step by step:

How to make apricot jam. We wash the fruits in running water, using a colander or a wide sieve for this purpose. We separate the fruit into halves, removing the seeds. If you use crushed or broken apricots, remove the spoiled areas by trimming them with a knife.
Place the prepared apricots in a container for making jam with wide edges and pour a glass of boiling water. Cover the pan with a lid and simmer over low heat for 10 minutes until the fruit is soft.
Turn off the heat and rub the apricots through a metal sieve, you can alternatively use a blender, then the crushed peel will remain in the jam rich in vitamins and pectin, this will give the product the desired thickness.
Add required quantity sugar based on a 1:1 ratio with the weight of the pureed product. For sweet apricot varieties, you can use less sugar; this will not affect the shelf life, since the fructose contained in the fruit is an excellent preservative.
Boil the jam until it boils, then reduce the heat and cook, stirring with a wooden spatula, periodically skimming off the foam.
After boiling, the jam is cooked for about 20 minutes, but if you need to make it thicker, you can increase the cooking time. After cooling, the jam will thicken significantly, this feature should also be taken into account.
Place the finished apricot jam, while still hot, into sterile, dry jars and roll up the lids. Turn it upside down and leave it in this position until it cools completely.
We recommend that you prepare