Apricots are nature's most beautiful creation. Fragrant, tender, incredibly tasty, beautiful and very healthy. These fruits are rich in carotene, and depending on its amount, they have a color from pale yellow to bright orange. Not only fresh fruits, but also properly dried fruits retain their beneficial properties; we know dried apricots and apricots, and in Central Asia they also use the name kaisa.

It is customary to drink tea with dried fruits and make compotes from them. Nowadays it is not difficult to buy them at any time of the year. Also sold in the store apricot juice, and you can also find compote. But what you can't buy in a store is homemade fragrant jam.

You need to prepare such a delicious delicacy yourself, and then in winter you can completely do without store-bought sweets. The sweet delicacy made from apricots turns out to be one of the most delicious dishes in this category. And there are simply countless options for preparing it. Each housewife has her own signature recipe preparations.

When we lived in Central Asia, in every house you could try different apricot jam, and almost all of them were simply real masterpieces.

This jam differs from others in that it practically does not cook. The fruits are simply filled with hot syrup each time.

We will need:

• apricots – 1 kg
• sugar - 1 kg
• water - 200 ml

Preparation:

For this type of preparation, you should take ripe but hard varieties of apricots. It is better that the fruits are not too large. In this case, it will not boil over, but will turn out in the form of neat, beautiful slices. This is if you cut the fruit into 4 parts. Or halves if you cut it in two.

It is also important that the pit comes off easily from the fruit, as we will be removing it.

1. Wash and dry apricots. Then cut in the area of ​​the beards into two equal parts. If the fruits are not very large, then you can leave it that way. And if they are large, then you can cut them into 4 parts.

Personally, I like them better when they are cut in half.

Place the apricots in a bowl, in which we will later prepare our delicious delicacy.

2. Apricot jam is prepared both with and without syrup. This recipe provides for the first option, so we will prepare the syrup too. But we will try to take the minimum amount of water for this. During the infusion process, they will release juice themselves, and it turns out that we will cook them practically in their own juice.

They will turn out to be a beautiful amber color and with a wonderful natural smell.

To prepare the syrup, pour sugar into a saucepan and add water. Stir until it absorbs as much water as possible. Then put on low heat. The sugar will begin to melt, and our task is to ensure that it does not burn. To do this, you need to constantly stir it, preferably with a wooden spatula or spoon.

And be sure to mix, hooking the mass from the very bottom. You especially need to watch the syrup while it is still warm. This is the most important time. If the sugar burns even minimally, the syrup will have to be prepared from the very beginning.

3. Thus, bring the syrup to a boil. Let simmer for 5 minutes, stirring occasionally. Make sure all the sugar is completely dissolved.

4. Pour syrup over the prepared fruits. Lightly “buy” them in it, lightly lowering them down with a spatula. Then cover with a napkin and leave to soak in the juice for 24 hours.

During this time, the fruits will not only be saturated with juice, but will also release it themselves. The amount of liquid will increase, and the syrup itself will acquire a beautiful amber hue.

If several halves get into it, then catch them and send them back.

6. Put the syrup on the fire, bring it to a boil and cook for 5 minutes.

At this stage, you usually need to look at how much syrup you have formed in general. If there is too much of it and the jam may turn out to be too liquid, you can boil the syrup to the desired state. This may take 10 or 15 minutes, sometimes even more.

But if you took hard fruits, as was stated at the beginning, then they will not give much juice, and in this case it will be enough to warm the syrup for only 5 minutes, as practice shows. In this case finished product It will turn out to be just the right consistency.

7. Pour the hot syrup over the halves again, and again “buy” them a little in the syrup, lightly lowering them into it using a spatula. Then cover with a napkin and leave to cool for 24 hours.

The syrup will become even richer and beautiful color. When cooled, it will resemble light honey.

8. In a day we will heat the contents for the last time. And by this time we should have jars and lids ready. To do this, you can use jars with screw-on metal lids. They will need to be sterilized in advance and completely dried. That is, it is advisable to do this in advance. Sterilize and place neck down. They will dry naturally in about half a day.

9. Great! We have jars and lids ready and waiting to be filled. But to do this, the contents need to be warmed again and allowed to sweat a little. This time along with all the contents.

There is no need to drain the syrup anymore. We put everything on the fire together. First, bring to a boil over medium heat, lightly “bathing” the halves, trying not to crush them, treating them very delicately. We remove the foam.

10. Once it boils, heat for another 5 minutes. Then turn off the heat and immediately pour the contents into jars. There is no need to let it cool down. This will replace sterilization for us.

11. Immediately screw the lids on tightly. Turn them over, place them on the lid and cover with a towel. Leave until completely cool. If you close the jars very tightly, they will remain hot for another 10-12 hours, and then warm. During this period, the sterilization process will continue.

12. Then turn the jars over to their usual position and leave them in a dark and cool place for storage.

I would like to note one more nuance. If for some reason there is a lot of syrup, then try to fill the jars with the amount of syrup that you want to have. The less syrup, the thicker the jam, everyone knows this.

And simply pour the remaining syrup into a suitable-sized jar and also close the lid. This syrup will be very good for coating cake layers, or using for serving or.

That's basically the whole recipe. The product will turn out to be almost whole halves or quarters; it will not be in the form of jam or confiture. In addition, it will completely preserve the smell and taste. fresh apricots. That is what we were striving for.

Video on how to make thick jam from hard or unripe apricots

This recipe is one of my favorites in my stash. I've been cooking with it for a very long time, and it has never let me down. Advantage this method The point is that here you can adjust the quality of syrup thickness. At the same time, the fruits remain undigested, and most importantly, they are also whole, not boiled.

I like to cook this delicacy thick, with big amount amber halves and a small amount of syrup.

This method is also good if you need to cook a delicacy from unripe apricots. The cooking method is such that the syrup penetrates deep into the pulp and even sour fruits turn out very tasty.

Try making this aromatic delicacy first from a kilogram of fruit, taste it, admire the amber color. And I am sure that you will want to prepare as many of these treats for the winter as possible.

Winter jam from apricot halves

And if you have nowhere to store supplies other than in the refrigerator, then to avoid this, you can prepare the preparation, and even sterilize it in jars. This won’t take much time, but it will allow you to store jam in the house, for example, under the bed.

We will need:

• apricots – 1 kg
• sugar - 1 kg
• water - 200 ml

Preparation:

As well as in previous recipe, in this we will also need firm apricots. You can, of course, take soft ones, the jam will also be tasty, but in this case it will be more like confiture or jam.

1. Wash the fruits and let the water drain. Then cut them along the groove into two halves and remove the seeds.

2. Pour sugar into the pan and pour out the water, stir so that the sugar absorbs the water. Then put the pan on low heat and start melting the sugar. At first, you will need to stir frequently so that the sugar does not burn or stick to the bottom.

3. When it is completely melted, bring the mixture to a boil, remembering to stir it. Once it boils, heat for 5 minutes.

4. Place the apricots in a basin or pan, preferably with a thick bottom, and pour the resulting syrup over them. “Buy” the fruits using a wooden spatula or spoon, lightly dipping them into the syrup, trying not to crush them. Then cover with a napkin or towel and leave until completely cooled for 8 - 10 hours.

5. After the allotted time, put the basin on the fire along with all the contents. Bring it to a boil and turn it off immediately; no need to boil. Again, lightly “buy” the fruits. Then cover and leave for 8 hours.

And so two more times, for a total of 3 times.

6. Bring to a boil again for the third time, heat for 3 minutes, turn off the heat and place in sterilized jars. Cover with dry lids, but do not tighten.

7. Place them in warm water and sterilize 0.5 liter jars- 10 minutes, liter - 15 minutes. Without opening the lid to prevent air from entering the jar, screw the lids on. You can screw them using a special seaming machine, or you can simply use screw-on metal lids.

8. Turn the jars over and put them on the lids. Wrap tightly with a towel and leave it like that until it cools completely. Then turn it over again and store it in a dark place, such as a closet or just under the bed.

Delicious aromatic jam for the winter is ready. It contains not only apricots, but also a piece of warmth, summer and your efforts.

Apricot jam “Pyatiminutka”

This method is very popular, and is applicable, perhaps, to any fruits and berries from which we prepare such a delicacy. Our today's fruit cannot do without it. We will prepare a “five-minute meal” from it.

This method is popular because it is the fastest of all known. There is no need to boil the syrup, no need to infuse the fruits for several days. That is, I would say that this is a recipe for those who value their time, but want to have a supply in winter. Moreover, it’s as tasty as jam!

We will need:

• apricots – 1 kg
• sugar - 1 kg

This is a standard tab for most of this kind of sweets, kilogram per kilogram. But there are people who don’t like sweets much, and especially for them I want to say that the amount of sugar can be reduced. We have already prepared it, both in and in some recipes, using 650-700 grams of sugar per kilogram of berries.

So in this case you can take the same amount.

Preparation:

1. For cooking, also take fruits that are not very ripe. When you press on them, they should spring slightly, be elastic and strong. It is from these fruits that our delicacy will not turn out soggy.

You can take not only a kilogram of apricots, but also more. But try not to take more than 3 kilograms at a time. In this case, the fruits do not have time to warm up evenly, and it turns out that some pieces reach the desired state faster, others more slowly. Because of this, some slices remain intact, while others lose their shape.

2. Wash and dry the apricots. Then cut each of them along the groove into two equal halves and remove the bone. If the fruits are large, cut them into 4 parts. If they are small, leave them in halves so that they do not boil too much during cooking.

3. Cover the slices with sugar, taking into account what was said above. Lightly shake the basin in which we placed everything and leave for 4 - 6 hours until the fruits release juice.

We do not add water in this recipe. We will cook in our own juice. This will allow you to get a thicker and more viscous jam.

Cover with a towel or napkin.

4. After 4 hours, check how much juice the fruits have released. If it is enough so that the slices do not stick to the bottom during cooking, then you can start cooking right away.

If there is still not enough juice, you can shake the contents again and leave to infuse for another hour or two.

To check how much juice is in the container, you need to tilt it slightly.

5. When enough of it has appeared, place the basin along with the contents on low heat to dissolve the sugar. When it warms up, you can slightly move the remaining sugar at the bottom upward, while being careful not to crush the fruit.

6. More and more juice will appear. To ensure that the fruits are heated evenly, you can stir them occasionally, carefully moving the upper and lower layers. Thus, wait until the mixture boils.

7. After boiling, heat for 5 - 7 minutes, skimming off the foam, and immediately pour into sterilized jars. Cover with lids scalded in boiling water and tighten.

8. Turn the jars over and put them on the lid. Cover with a towel and wrap tightly. Leave until completely cool.

9. Place for storage. Store in a cool, dark place. Especially if you don’t put a lot of sugar in the jam.

Amber apricot delicacy with lemon slices or halves

The jam made this way actually looks amber. The fruits can be held up to the light and admire their transparency. Of course, you will have to tinker with it a little, but the result will exceed even your wildest expectations.

We will need:

• apricots – 1 kg
• sugar - 1.2 kg + 100 g
• water - 2 liters
• lemon – 0.5 pcs (or food grade citric acid – 2 teaspoons)

Preparation:

The peculiarity of this cooking method is that we will do it for two days. And each time it’s not for long, but you’ll have to insist for 10-12 hours each time.

So, let's get started:

1. Wash the apricots and cut them into two halves if they are not very large, and into four parts if they are large enough. It is best to use strong, practically ripe fruits. If they are already fully ripe, they will not turn out when cooked. whole pieces. They will boil and the product will turn out more like jam or confiture.

Today we have a different task. We need to preserve the shape of the fruits, nourish them sugar syrup, own juice and give them an amber appearance. Therefore, the fruits should be slightly unripe, elastic to the touch, but already have a characteristic yellow or yellow-orange color.

2. Boil two liters of water in a saucepan. Once it boils, add 100 grams of sugar and 1 tbsp. a spoonful of lemon juice, or citric acid. Any acid is a preservative, and in this case, sour - sweet syrup will just play its role. He preserves the apricot slices, and with further manipulations with them, their shape will remain unchanged.

At the same time, it will soften the pulp and skin of the fruit, and it will be easier to soak in sugar syrup and its own juice, which ultimately will give it an amber appearance.

3. Prepare also cold water. It needs to be poured into a basin in sufficient quantity large volume to place a kilogram of cooked fruit there.

4. Place chopped apricots in boiling syrup. And immediately turn off the fire. Lightly shake the pan or rotate it from side to side so that the apricots do not sit too long. Gradually the halves will begin to float because air will begin to escape from them.

Shake and rotate the pan very carefully so as not to spill anything, especially on yourself.

5. The fruits should be kept in syrup for one minute. Then place them in cold water using a slotted spoon and leave there for two minutes to cool quickly.

Then take them out and let them dry slightly.

6. While they are cooling, let’s make the second syrup, in which we will actually prepare our jam.

7. Prepare a basin or pan, it is better that it has a thick bottom. Such a pan retains heat well and thanks to this, heating of all components occurs evenly.

To heat the contents more evenly, it is best to use a divider. In this case, the heat from the fire will also be distributed evenly, which is undoubtedly much better for this cooking option.

Pour 1 cup of syrup into the pan, in which the apricots were boiled at the first stage. Then pour 1.2 kg of sugar into the syrup. Stir until it dissolves quickly and put on fire. The syrup should boil and the sugar should completely dissolve.

8. After boiling, let the syrup simmer for 3 - 4 minutes, then put the dried apricot halves into it. And so that they are all evenly covered with syrup, the contents must be lightly shaken again.

But this must be done extremely carefully so as not to get burned. The syrup is very hot, and the sugar dissolved in it can leave a severe burn if it comes into contact with the skin.

9. Bring the syrup to a boil over medium heat and immediately reduce the heat to low. Cook apricots for 15 minutes, at a minimum boil. In this case, the syrup should not bubble, but only gurgle slightly. This is clearly visible in the photo.

If you do not save the fruits and the boiling is more than enough, you will not be able to preserve their intact appearance.

10. After 15 minutes have passed, turn off the heat and leave the apricots to cool under a towel for 10 - 12 hours, or overnight.

During this time, the contents will not only cool down, but also the fruits will be saturated with sugar and their own juice. They will, as it were, caramelize. And as you know, caramel is always transparent. So we will strive for the same transparency.

11. After 10 hours, put it on the fire again, it’s best to put it back on the divider and bring the contents to a boil again over medium heat. Let stand for 15 minutes over very low heat with almost no boiling, only small bubbles.

And again leave for 10 hours.

12. Then repeat the procedure again, this will be our third one. Once 15 minutes of minimum boiling time have passed, turn off the heat and allow the apricots to cool completely.

13. Then put into prepared sterilized jars. They must be completely dry. Close with scalded and dried lids.

14. Store in a cool, dry place.

The jam turned out very beautiful. The fruits are translucent, strong, retaining their shape. They are a pleasure to look at and expensive to look at. Why look at how delicious it is to eat them, and how nice it is to treat your loved ones and guests to such a delicacy.

Prepare this option at least for a test. From just 1 kg of apricots. Then you will cook it only this way.

How to make apricot jam in a slow cooker

This recipe is for those who like to cook in a slow cooker in general, and jam in particular. Cooking it in it is not difficult at all. And after watching the proposed video, you can see for yourself.

That's how fast, simple and easy it is. The product turns out thick, with a slight pleasant sourness. It’s nice that even though it was cooked for quite a long time, the slices remained intact. You can eat it right away, or you can close it in sterilized jars and store it for the winter.

To keep the color the same golden, it is better to store it in a dark place.

Thick apricot jam for the winter with kernels

I confess honestly, this is my most favorite jam. And I prepare at least a few jars of it every year. And basically I like it precisely because it contains a lot of fruit kernels.

And although there is an opinion on this matter that kernels are harmful to health due to the high content of hydrocyanic acid in them, I still like it. Maybe it just doesn't work for me hydrocyanic acid, or maybe the rumors are simply too exaggerated.

In my recipe I add a large number of nucleoli. You can add just a little bit of them.

It is believed that when adding 10 - 15 pieces to any apricot jam, this, on the contrary, gives it special taste and additional aroma. Therefore, you decide for yourself how many nuts to add.

You can use this information to prepare the recipes suggested above.

As for the conversations, they mostly talk about the harm, and the benefits are mentioned less often. But there are undoubtedly benefits from nuts, and considerable ones at that. And maybe even it is more than harm.

Therefore in this recipe I will not write about the benefits and harms of these nuts. There are many articles written on this topic, and it is not difficult to find them on the Internet.

But what I can say about the jam is that it turns out not just tasty, but very tasty. Besides, how many kernels do you eat in it? At most 10 pieces, how much hydrocyanic acid will there be?

In the recipe I did not peel the skins of the nuts, you can peel them.

Instead of apricot kernels, they also add almonds. And using walnut they cook amazingly delicious food" royal jam" Someday I will also share his recipe.

I write a lot on a general topic, but someone will say, “Get closer to the point,” and ask, “Where is the recipe?” And the recipe has already been written in one of the previous articles, step by step, with photographs, the entire process.

And if you feel that you want to try to cook such a tasty delicacy, just read it, or rather, cook according to it.

And in general, prepare apricot treats according to any recipe, they are all tasty and worthy of attention.

By the way, you know that an apricot tree lives for 150 - 200 years, of which 100 years it bears fruit beautifully. So, cook delicious food from its fruits healthy treat and live long as well. And definitely beautiful and happy!

Bon appetit!

Most people prepare fruits and vegetables for the winter to get vitamins all year round. One of the most favorite delicacies is apricot jam in slices. It would be useful for every good housewife to find out how to cook it correctly.

How to make apricot jam

This type of conservation is very popular. Apricots are useful not only fresh, but also processed and dried. They contain a lot of carotene, potassium, vitamins, and other nutrients. Cooking apricot jam in slices is a complex multi-step process. You need to prepare the container, select the best fruits, take care of the remaining ingredients. It is worth talking in more detail about each stage of preparing apricot jam in slices.

Preparing jars

It is very important to properly process and sterilize the container, otherwise the product preserved in it can cause harm to the body. First, you need to carefully inspect the jars to make sure there are no cracks or broken pieces. Inspect the covers along the way. There should not be a single trace of rust on them. There are several types of jar sterilization:

1. For a couple. Take large saucepan, fill it with water and place it on the stove. Place a metal grid or sieve on top. Place as many cans on it, neck down, as will fit. From the moment the water boils, steam sterilization begins. It should last at least 15 minutes. Then place the jars, neck down, on a clean towel and wait until all the water has drained.
2. In water. Place a wooden board in a large saucepan. Place the jars on it and fill the remaining space with water. Between them you can lay nylon covers or rags. Remove the jars a quarter of an hour after you notice the water bubbling.
3. In the microwave. Pour 70-100 ml of water into a jar and place in the oven on high power for three to five minutes.
4. In the oven. Wash the jars and place them in the oven preheated to 160 degrees. They must be left in the oven until all the droplets have drained from the walls. Constantly monitor the process, because with this method of sterilization the jars may burst.

How to choose apricots for jam

Try to buy ripe, but not overripe fruits. If they turn out to be too soft, it will be difficult to get the seeds. Greenish apricots can give unexpected unpleasant flavors. Such fruits are usually very hard and have almost no smell. Please ensure that there are no damage or blemishes on the apricots. They should be uniform in shape and color. Then the workpiece will be stored longer.

Fruit preparation

This process is very easy and will not take much time. Wash the apricots thoroughly and then dry them on a towel. If you are making seedless jam, break the fruit into two halves and remove them. You can gently push them through with a wooden stick, but it’s better to stick with the first method. Then the fruits in the jar will look more beautiful.

Recipe for pitted apricot jam

Every housewife can prepare such a delicacy. There are many recipes for apricot jam in slices, and each of them produces a great-tasting and beautiful preparation that will decorate not only everyday life, but also ceremonial table. Before you start cooking, be sure to prepare the dishes and fruits according to the recommendations described above. You can choose a recipe for pitted apricot jam from those offered below.

With nucleoli

This recipe for apricot jam in slices is called royal. To make this dish you will need:

• apricots with pits – 2.2 kg;
• water – 2 glasses;
• sugar – 2 kg;
• lemon juice – 50 ml.

Step by step recipe preparations:

1. First boil the syrup. Mix sugar with lemon juice and water in a saucepan. Heat over low heat. Stir continuously until the sugar is completely dissolved. Remove the container from the heat.
2. Wash the apricots and dry. Remove the bones from them and place them in a separate plate. To do this, separate the fruits into halves. Carefully crush the seeds with a hammer, but so that the nucleoli remain intact.
3. Throw apricot slices into enamel pan, fill them with sugar syrup. It should be hot. Place the mixture on the fire. Bring to a boil, skim off the foam. Cook the apricot jam for five to seven minutes. Then you need to put it off the stove.
4. After 10-12 hours the jam will cool completely. Cook the fruit on the fire again after boiling for 5-7 minutes. Skim off the foam regularly. Then leave again for 10-12 hours.
5. Add to the jam for the third time apricot kernels from seeds. Cook according to the same scheme.
6. Distribute the hot apricot jam into clean prepared jars and screw on the lids. Turn them upside down and leave them like that until they cool completely. You are allowed to try the jam after just 24 hours.
7. Adviсe: home recipe apricot jam slices can be changed by adding kernels instead almond.
8. Note: you can take any number of fruits, proportionally increasing or decreasing the volume of other ingredients required for the recipe.

Five-minute apricot jam

Retains many vitamins and brings maximum benefit body. For the recipe you will need the following ingredients:

• apricots – 3 kg;
• sugar – 1.5 kg.

Recipe for making apricot jam in slices:

1. Rinse the fruits and dry them. Remove the seeds from them by cutting them into slices.
2. In an enamel bowl, sprinkle the fruits with sugar in layers. Leave the slices to steep for 12 hours. Thanks to this, juice will flow from them.
3. Place the jam on the stove. When it boils, cook for five minutes, then remove from heat and cool. Repeat the process three times with an interval of 5 hours.
4. After the jam has cooled completely, pour it into sterilized jars. Place them upside down. When the jars have cooled, place them in a cool, dark place.

Recipe for apricot jam in a slow cooker

To prepare it, you will need the following products:

• apricots – 1.5 kg;
• lemons – 2 medium;
• sugar – 750 g;
• almonds – 150-200 g;
• vodka – 4-5 tablespoons.

Slow Cooking:

1. Wash the fruit, divide into slices, remove the seeds and discard. Place them in the multicooker bowl. Above apricot slices add sugar, pour lemon juice. Leave for a couple of hours.
2. Pour boiling water over the nuts and leave for a quarter of an hour. After soaking, remove the husks from them and also add them to the multicooker container.
3. Select the “Stew” mode and cook the jam for an hour with the lid closed. It will be liquid.
4. If you want to make thick, thick apricot jam, then set the “Baking” mode. When selecting this program, leave the lid of the device open and constantly stir the syrup.
5. A few minutes before the end of cooking, add vodka.
6. When the beep sounds, distribute the finished tasty treat into the jars and roll up.

Video: recipe for apricot and orange jam

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 useful substances and elements that are in winter period sorely missed. Apricot is great for making jams and preserves.

Apricot has many useful properties, which have a beneficial effect on the functioning of the body. Apricot jam contains many useful elements and vitamins, the main 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

In 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:

1. In a large container, thoroughly wash the apricots and remove the pits.
2. Having received the purified apricot pulp connect 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.
3. 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.
4. 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:

1. Rinse the fruits well.
2. While the apricots are drying a little, cook the syrup. To prepare it, boil water and add sugar, cook until it dissolves.
3. Place the apricots in the prepared syrup and cook for 20 minutes, stirring regularly and skimming off the foam.
4. Turn off the jam and let it sit for 12 hours.
5. 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

1. Apricots need to be washed and dried.
2. Disassemble them into slices, removing the seeds.
3. Place the slices in an enamel pan.
4. 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.
5. 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.
6. To infuse the jam, set aside for 12 hours.
7. 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.
8. The third time after pouring hot syrup, the container must be placed on low heat.
9. 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

One title apricot jam causes appetite. 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:

1. Wash the apricots well and remove the pits.
2. Grind the prepared slices in a blender or meat grinder.
3. Place the apricot mixture in a saucepan, add sugar and let the mixture sit for an hour.
4. 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.
5. 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:

1. First, wash the apricots and remove the pits.
2. Place the slices in a saucepan, cover them with sugar and let sit for 12 hours.
3. After the time has passed, bring to a boil over high heat, remembering to stir regularly.
4. 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 instruction:

1. Wash the apricots well and lay them out to dry.
2. 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.
3. 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.
4. At this time, you can do the bones. By breaking them with a hammer you need to extract the nucleoli from them.
5. After 2-3 hours, place the container with the slices on low heat. The duration of cooking the jam depends on the desired result. For liquid consistency 10 minutes is enough, for thicker ones – about 20 minutes.
6. Having completed the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, add the kernels of the seeds and boil for 5 minutes.

To get delicious jam, there are a number of tips that you should listen to.

The easiest way for many to prepare fruit for the winter is canning. For example, making preserves, compotes, jams. Opening them at any time, you will have on the table a delicacy filled with the aroma and taste of summer that will appeal to both small and large.
I suggest you prepare apricot jam for the winter, we will take sweet varieties of apricots, we will cook the jam with the addition of clove inflorescences. Thanks to this combination, the jam will have a subtle spicy aroma.
Apricot jam can be spread on toast, added to pies and any other baked goods, and can also be used in making desserts.

Taste Info Jam and marmalade

Ingredients for delicious jam

• apricots 3 kg;
• sugar 2 kg;
• carnation 10 inflorescences.

How to make apricot jam for the winter

Whenever you start preparing winter preparations from fruits or vegetables, do not forget that everything must be washed very thoroughly, otherwise there is a possibility that your preparations may explode.
This is exactly what we do with apricots. We wash them thoroughly, then break them into halves and remove the seeds.
I recommend cooking the jam in a bowl specially designed for this purpose. You can do it in a saucepan, but then watch its capacity.
Place clean apricots in a bowl and add clove inflorescences to them. Do not put more than 10 inflorescences, otherwise the aroma will be very strong.


Now pour granulated sugar on top of the apricots. The amount of sugar that is used to make jam according to my recipe is 3 * 2, where 3 kg of apricots and 2 kg of sugar. But you can add more sugar if the apricots are not too sweet or have their own natural sourness.


Place on low heat. I recommend using a fire spreader. Then you can be sure that the jam will not burn. Mix apricots with sugar.


When the sugar turns into syrup, foam will begin to appear on top of the jam, which I recommend skimming off with a spoon.
The jam should simmer for an hour. This way the apricot fruits will be better saturated with sugar syrup. Stir constantly to prevent the jam from burning.

Jars for rolling must be disinfected by steaming, and the lids should be boiled for 5 minutes in boiling water.
After an hour of cooking, the jam is ready to roll. Carefully pour apricot jam into jars and roll up. After this, the jars are turned over onto the lid and wrapped in a warm blanket, where they remain until they cool completely.

Recipe No. 2. Apricot jam “Coffee notes”

A recipe for real coffee lovers! Moreover, I suggest you prepare two flavors at once: a couple of jars - with a slightly noticeable aroma of your favorite grains, and a couple more - with a more noticeable taste and aroma. And in winter, decide for yourself which jar to open first! Well, if you still haven’t decided what you like more - tea or coffee, then now this is not a problem: brew yourself a cup of strong tea, spread butter on the bun, and put a couple of spoons of this jam on top... Beauty! It’s best to enjoy this sweetness in the morning - it will help you wake up quickly and be in a cheerful spirit all day!

For 3 half-liter jars, and maybe one more 200-gram jar you need:

• 1.5 kg apricots (preferably stronger),
• 800 g sugar (this is exactly 1 liter jar),
• 7 tablespoons lemon juice (buy a lemon the size of a woman's fist)
• 1 packet of vanilla sugar,
• 3 tablespoons ground natural coffee(without a mound),
• 2 teaspoons instant coffee,
• a piece of gauze.

Recipe for apricot jam with coffee step by step:

Peel half of the apricots and lick them into a deep saucepan.

Teaser network

Using a blender, puree them (even an immersion blender will work for this).


Cut the second half of the fruits (choose those that are stronger, or maybe slightly greenish fruits) into pieces and send them to apricot puree. One apricot can be cut into 4-6-8 strips, depending on the size. And, of course, the seeds need to be removed!


Add vanilla and regular sugar, squeeze out lemon juice(if there is a man in the house, you can ask him to do this - it has been verified that strong man's hands They squeeze out twice as much from one lemon as women...) Stir our future apricot jam thoroughly with a slotted spoon.


Ground coffee(if you have it in grains, it is better to grind it coarser) tie it in a cotton or gauze bag. The fabric must be dye-free so that the bag can be safely boiled with food.


Add the coffee bag to the pan and leave it for a few hours to allow the apricots to release their juice.


Boil the apricot jam for 15 minutes, stirring constantly - if left unattended, it may burn. After this, roll half of the delicacy into prepared jars without turning off the stove. Add to remaining jam instant coffee, let it boil - you can turn off the heat and roll up the remaining jam.


Closed banks let cool under the fur coat, after which they can be stored in the pantry.


As a result of all the “manipulations” listed above, we ended up with two jams: with a slightly noticeable coffee flavor (the so-called jam with a secret), and with a brighter, strongly noticeable aroma. These jars also differ in color, so you definitely won’t confuse them in winter!
Bon appetit! Have a sweet coffee winter!

Recipe No. 3. Fried apricot jam

This version of apricot jam turns out incredibly tasty and aromatic. Its creation does not take more than 30 minutes, the syrup is thick, transparent, has a caramel texture and bright color. Pieces of apricots not only retain their colorfulness, but also become even more attractive, similar to amber: slightly transparent, without losing their shape and color. The main rule when making this jam is to use a large, deep frying pan and a small amount of berries If you want to prepare a large amount of sweetness, divide the fruit into several parts and fry in small portions.

For this option winter harvesting Any summer fruit is suitable; it can be prepared from strawberries, blackberries, currants, raspberries, peaches and apples. You can also add to sweet mixture any spices: star anise, cinnamon sticks, anise or cloves.

Ingredients:

Preparation:

We prepare the sunny fruits: wash them, remove excess moisture, remove the seeds. We select only high quality and ripe apricots, without external flaws or damage.


Pour pieces of fruit into a saucepan and distribute around the entire perimeter.

Add refined sugar, make sure it covers all the fruits, pour in water and place the frying pan on the stove.


Cook for 5-7 minutes over high heat until the sugar dissolves and caramel forms, then reduce the heat and wait another 17-20 minutes.


Ready fried jam with apricots, pour into heated containers, seal and send to long-term storage in the cellar or pantry.

If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not as simple a task as it might seem at first glance. Incorrect technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and recommendations, and then repeat all the steps in the right sequence.

Apricot jam with orange

The combination of sweet ripe fruits gives an unusual pleasant taste. The bright color of your favorite delicacy will remind you of hot summer days and is guaranteed to lift your spirits even on the gloomiest day.

Ingredients:

• apricots – one kilogram;
• orange;
• granulated sugar - kilogram;
• water – 200 ml.

For this recipe you will need unripe greenish fruits. Soft juicy fruits quickly boil down, quickly turning into “porridge”.

How to make delicious apricot jam? A step-by-step recipe with photos will help you solve the problem.

First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. If desired, you can cut the halves again. Place the pieces in a deep saucepan. Peel, squeeze out the juice, then strain the liquid.

Make a syrup from water and sugar, and then let it simmer on the stove for five minutes. At the very end add Orange juice. Remove the syrup from the stove, carefully pour it into the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again.

When the syrup and apricots have cooled to room temperature, they need to be brought to a boil and simmered over low heat for several minutes. After this, spread the jam into sterilized jars and seal. Don't forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it.

The finished dessert can be used to make sweet pies with fruit filling or simply serve it with hot drinks.

Jam “Five Minute”

The dessert got its name from its unusual, gentle method of preparation. Next, we will tell you in detail how to make jam with apricots for the winter.

Ingredients:

• pitted apricots – 700 grams;
• sugar – 700 grams;
• water – 250 ml.

Jam with apricot slices “Pyatiminutka” is prepared in several stages.

Select firm fruits, wash them, cut them in half and remove the seeds. Cover the pulp with granulated sugar and leave it alone for a while. Shake the bowl of fruit occasionally, but do not stir.

Weigh the apricots after processing on a kitchen scale. The ideal ratio of fruit and sugar is 1:1.

After an hour, the fruits can be filled with water and placed on the stove. When the jam boils, reduce the heat and cook the treat for another five minutes. Cool the product and then bring it to a boil again. Repeat the procedure one more time.

After the third cooking, place the dessert in clean jars and cover with boiled lids.

Apricot jam with seeds added

An unusual way of preparing dessert will help you achieve original taste. We are sure that you will appreciate the sweet apricot jam. Slices in aromatic syrup make an excellent company with freshly brewed tea or any other hot drink.

Ingredients:

• apricot pulp - one kilogram;
• sugar – one kilogram;
• water - one glass.

It’s quite simple to prepare in slices, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.

Process the fruits and cut into four parts. Chop the seeds and remove the soft core. Mix sugar with clean water.

The bright taste of this dessert directly depends on the seeds that we will use during cooking. Therefore, it is better to cut the kernels in half or crush them into small pieces.

Place the apricots and pits in a deep saucepan, then pour the syrup over them. Place the pan on the fire and bring its contents to a boil. After this, pour the syrup into a separate container and cool the products. This step is necessary to ensure that the slices remain intact and do not boil over.

Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized container and roll up.

We will be glad if you enjoy the apricot jam in slices. The recipes collected on this page will help you prepare a small supply for the winter. tasty treat. A beautiful aromatic treat will delight your gloomy family winter evening and will bring back memories of bright sunny days.

Video recipe for Polish apricot jam