Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!

Selection of ingredients and cooking features

Apricot jam has amazing taste. But this is not the only advantage of the dish. It can be safely called a treasure trove useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).

Despite the fact that during heat treatment While some of the nutrients are lost, apricot jam still retains many of the vitamins and minerals needed by humans.

5 rules for a delicious dessert

Prepare amber delicacy not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs It is recommended to follow five points.

1. Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
2. Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
3. Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
4. With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
5. Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.

To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.

Apricot jam recipe

You can prepare “summer in a jar” different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.

The treat can be supplemented various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece will add piquancy ginger root. If you pour in a couple of tablespoons of orange or lemon juice, the delicacy will become fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.

From whole fruits

Peculiarities . This is one of the most simple recipes. It involves making apricot jam with pits. It's lightweight and quick recipe, but such conservation can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored for more than a year, the seed begins to release harmful toxins.

Compound:

• apricots - 1.2 kg;
• water - 0.45 ml;
• citric acid - 5 g;
• sugar - 1.75 kg.

How to cook

1. Dry the washed fruits on a paper towel.
2. Pour water into a saucepan and boil it.
3. Carefully place the fruit into the boiling liquid.
4. Cook the product for three minutes.
5. Remove the apricots and immediately place them in ice water for a minute.
6. Place the fruit in a colander and allow excess water to drain.
7. Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
8. In a bowl for future jam, boil syrup from water and sugar.
9. Place fruit in the sweet base and add citric acid.
10. Bring the mixture to a boil.
11. Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
12. Remove the pan from the heat.
13. Allow the piece to cool completely (approximately eight hours).
14. Repeat cooking over low heat for a few minutes.
15. Let the dish brew for eight hours.
16. After a while, boil the delicacy for the third time.
17. As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
18. If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.

This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. From whole fruits Carefully, without damaging the structure, remove the pit. Insert the core in its place walnut. In all other respects the recipe remains the same.

In slices

Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.

Compound:

• fresh fruit - 1 kg;
• sugar - 1 kg.

How to cook

1. Wash the apricots, halve them and remove the pit.
2. Place the resulting raw materials in a saucepan.
3. Cover the fruits with sugar.
4. Shake the container several times to ensure the sugar reaches the bottom rows.
5. Leave the workpiece to let out the juice for eight to ten hours.
6. Boil the mixture and turn off the heat.
7. Leave the jam to cool.
8. Repeat the boiling-cooling procedure two or three more times.
9. To keep the slices beautiful, do not stir the workpiece.
10. After the last boil, pour the jam into jars and close the lids.

Don't rush to throw it away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.

"Five Minute"

Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe will work for those who have very little free time for canning, but really want to cook aromatic delicacy.

Compound:

• apricots - 1 kg;
• sugar - 300 g.

How to cook

1. Remove pits from apricots.
2. Place the fruit halves in a saucepan.
3. Cover the raw materials with granulated sugar.
4. Wait until the fruit releases its juice (approximately 10-12 hours).
5. Place the pan on the fire and boil.
6. From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
7. Lay out immediately amber jam into jars, roll them up.

Plus plums

Peculiarities . Apricots go well with different fruits. One of the most successful combinations is plum and apricot jam. It has pleasant taste, delicate aroma And rich color. This will help you prepare apricot jam with plums correctly. next recipe.

Compound:

• apricots - 1.5 kg;
• plums - 1.5 kg;
• sugar - 2.2 kg;
• water - 750 ml.

How to cook

1. Divide the plums and apricots into halves and remove the pits.
2. Place the raw materials in a saucepan.
3. Pour sugar into the water and cook the syrup.
4. Pour the sweet liquid over the fruit.
5. Infuse the preparation for approximately six to eight hours.
6. Drain the syrup, boil and pour over the softened fruit again.
7. Such fillings must be repeated two or three times.
8. For the last time, put the fruit in syrup on the fire and simmer the jam for half an hour over low heat.
9. Place the hot mass into jars and seal for the winter.

With cherry

Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.

Compound:

• apricots - 1.5 kg;
• cherries - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel the cherries and apricots.
2. Place fruits and berries in a saucepan.
3. Pour sugar over the aromatic raw materials and shake the container well.
4. Wait for the juice to appear.
5. Now put the pan on the fire.
6. Simmer the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
7. Be sure to skim off the foam.
8. Place the finished delicacy in jars and store for the winter.

With pumpkin

Peculiarities . Sweet orange pumpkin can add to any delicacy magical aroma and taste. Apricot jam is no exception. It's surprising that the pumpkin itself ready dish absolutely not felt.

Compound:

• orange pumpkin - 800 g;
• apricots - 1 kg;
• cinnamon - one stick;
• sugar - 320 g;
• lemon - one;
• star anise - one star;
• water - one and a half glasses;
• almonds (optional) - a handful;
• zhelfix - 40 g.

How to cook

1. Divide the apricots into slices and cut them into small pieces.
2. Chop the pumpkin pulp to match the fruit.
3. Rinse the lemon thoroughly and cut it into pieces along with the zest.
4. Connect the blanks.
5. In a separate pan, cook syrup from water and sugar.
6. Pour hot syrup over the fruit and vegetable mixture.
7. Add cinnamon and star anise.
8. Add almonds if desired.
9. Cook the treat over low heat for about 30 minutes, remembering to stir.
10. In a cup, mix gelfix with a tablespoon of sugar.
11. Pour the resulting mixture into the jam and stir.
12. Boil the mixture for a couple more minutes, and then roll it up for the winter.

If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this the pumpkin-apricot jam will fully acquire its real taste.

With apples

Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. if you love savory flavors with sourness, then prepare a delicacy with the addition of citrus fruits.

Compound:

• apricots - 1 kg;
• apples (sweet varieties) - 1 kg;
• orange - one;
• lemon - one;
• sugar - 1.6 kg;
• water - 250 ml.

How to cook

1. Cut apples and apricots into pieces.
2. Combine fruits.
3. Carefully wash the orange and lemon.
4. Chop the citruses along with the zest.
5. Place all ingredients in one pan.
6. Add sugar.
7. Pour in a little water and set the mixture to simmer on the fire.
8. Stir the mixture periodically.
9. Boil the jam for 30-40 minutes.
10. If you want jam, beat the mixture with a blender.
11. Place in jars and roll up.

Jam with added zucchini

Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a distinct taste, so it does not interfere with the apricot aroma. Prepare delicious preparation The following recipe for apricot and zucchini jam will help.

Compound:

• zucchini - 1 kg;
• apricots - 0.8-1 kg;
• sugar - 1.7 kg;
• water - 1 l;
• lemon - two citruses.

How to cook

1. Divide fresh apricots in half and remove the pit.
2. Place the fruits in a saucepan and add a little water.
3. Simmer the apricots over low heat until they are completely softened.
4. Peel the zucchini, remove large seeds, and cut into pieces.
5. Boil the vegetables in a small amount of water until softened.
6. Puree the zucchini.
7. Combine the apricot mass with the zucchini mass.
8. Squeeze the juice out of the lemon and grate the zest.
9. Pour the juice into the jam, add the zest and sugar.
10. Boil the mixture.
11. Boil the jam over high heat for 15 minutes, stirring constantly.
12. Divide into jars.

Jam from a slow cooker

Peculiarities . You can make more than just jam from overripe apricots. Juicy, appetizing fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.

Compound:

• apricots - 1 kg;
• sugar - 500 g;
• water - 0.5 l.

How to cook

1. Wash the apricots, halve them and remove the pits.
2. Place the raw materials in the multicooker bowl.
3. Pour in water.
4. Set the “multi-cook” mode and the temperature to 160 ºС.
5. Simmer the fruits for 20 minutes.
6. Grind the softened fruit through a sieve.
7. Mix the puree with sugar.
8. Place it in the multicooker bowl.
9. In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
10. Then spread out fruit puree in jars and roll them up for the winter.

Delicacy from the oven

Peculiarities . Appetizing dish can be cooked in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.

Compound:

• sugar - 1 kg;
• apricots - 1 kg;
• balsamic vinegar - a quarter glass.

How to cook

1. Peel the apricots.
2. Place them in a deep baking tray.
3. Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
4. Gently mix the mixture.
5. Since the jam is prepared without water, you must wait until the fruits release their juice.
6. Preheat the oven to 180ºC.
7. Place a baking tray with fruit in it.
8. Do not allow much bubbling while boiling.
9. Simmer the treat for about one to two hours, stir it occasionally.
10. Place the finished dish in jars and roll up.

No cooking

Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.

Compound:

• apricots - 2 kg;
• lemon - one;
• oranges - two;
• sugar - 3 kg.

How to cook

1. Separate the fruits and remove the seeds.
2. Wash the citrus fruits thoroughly.
3. Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
4. Cut the lemon and oranges into pieces, remove all the seeds.
5. Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
6. Mix aromatic puree with sugar.
7. Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).

Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To eliminate the problem, before use, put open jar on water bath. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little to the dish during cooking. citric acid.

It is better to use ripe, but not overripe apricots for jam, so that the pit can be separated well; you can even use slightly underripe ones. Recipe for making apricot jam with kernels. But not with the kernels that Munchausen flew on, but with kernels from the seeds of the apricots themselves, one might almost say almonds.
What we need for this:

3 kilograms of apricots;
2.5 kilograms of sugar;
1 medium orange;
1 lemon.
I washed the apricots
I strained the water through a colander and poured them onto a towel so that the excess water would drain away and the apricots would dry slightly.
I looked to see if there were any rotten ones among them - without this there is no such thing, I found a few and threw them away. Then I cut each apricot, divided it into halves and took out the pits.
Don't throw away the bones, we'll need them later.
Place the prepared apricots in a bowl for jam. It is advisable to have one if you often make jam, and the basin should be made of stainless steel, or copper, or brass, or at worst, enameled.
Wash the orange and lemon thoroughly, with a brush, cut it into slices and, together with the peel and seeds (if any), pass it through a meat grinder, this is how beautiful the result is:
Add this citrus pulp to the apricots in a bowl and cover everything with sugar. Shake the basin well so that the apricots are mixed with sugar. Leave it like this for a couple of hours so that the apricots release their juice.
In order not to waste time, we will extract the kernels - we take a hammer in our hands and begin to chop the apricot kernels, carefully, we must try to ensure that the kernels are intact. Please note that the neighbors below may not like this activity. Here's a picture of my workplace.
Apricot jam with kernels is especially tasty, with a “zest”.
And this is what the contents of the basin look like after two hours of simmering in sugar.
We put the basin on the fire, arm ourselves with a wooden spoon or spatula for stirring and a plate where we will collect the foam. Stirring occasionally, bring the apricots to a boil and turn the heat to very low. Collect the foam released during boiling with a spoon or slotted spoon.
If you want thick and dark jam, cook for 15-20 minutes from the start of boiling; if you like it thinner and lighter, boil for 5-10 minutes and that’s enough, remove from heat and let the jam “rest” for 8-12 hours.
After 8 hours, I put the bowl back on low heat and brought the jam to a boil. This time there is almost no foam, there is nothing to collect. But there is a pleasant smell throughout the apartment - citruses with apricots. Don’t forget to stir, let it bubble from the beginning of boiling for the same amount of time as the first time - and again to “rest” for 8-12 hours.
While the delicious apricot jam comes to a boil for the third time, let’s prepare the container: half-liter jars need to be thoroughly washed and sterilized. How to do it? Yes, very simple. I took this primitive lattice and placed it on the bottom of a deep pan.
He poured water so that it did not reach 1 centimeter from the top of the grate, brought it to a boil, placed the jars on the grate with the neck down and covered the pan with a lid.
The steam released will sterilize the jars. In 15 minutes they are ready. Take it out with a mitten and place it on a towel. We simply boil the lids for the jars in water for a few minutes and cover the jars with them. There are other methods of sterilization.
After the jam boils for the third time, add the seed kernels, stir, and cook again for 5 to 15 minutes. To check if the jam is ready, you can put a drop of cooled syrup on your nail; if it doesn’t spread, it’s ready. You can pour a little chilled jam onto a plate in a thin layer, stretch it into the groove with a spoon, if the strip remains and does not become covered in jam, then it’s ready.
We pack the hot jam into jars. We roll up the jars with lids and wrap them in towels or blankets until they cool completely. You can cook the jam in one step, but the cooking time increases, the jam turns out lighter, but also more liquid. Choose according to your taste and color.

Today we will talk again about apricot jam - thick, tasty and aromatic. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and tea treats.

There is hardly a person who would refuse it on occasion. In any case, I have not met such people. When someone comes to visit us, and I put a bowl of amber-colored treats on the table, very soon I have to fill it again. It is eaten before the tea in the cups has time to cool.

And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still at least delicious recipes, which are also worth cooking with.

As is known, apricot delicacy You can cook it with whole fruits, or with cut slices or halves. Under certain cooking conditions, you can get it with intact pieces, or you can boil it to the state of jam or confiture.

For lovers of this type of sweet, I would advise preparing in small batches, and several different types. Because it is simply not possible to choose which one is tastier. All varieties turn out some tastier than others.

It is very good to drink tea with whole and half fruits. Personally, I like it when all the pieces are tangible and have weight. It's always nice when you come across a large piece of berry or fruit. And here you can actually eat them whole.

But it’s no less pleasant when there is very thick jam, or confiture, or jam. It’s also delicious to drink tea with, and you can also make delicious sweet pies or filled cookies with such delicacies.

Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like best.

“Five-minute” of pitted apricots with kernels

“Five Minutes” are very popular among our people. And not only using apricots, but also with other berries and fruits. And there are several good reasons for this.

1. Firstly, because it takes very little time to prepare it.
2. Secondly, the product does not turn out overcooked.
3. Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
4. Fourthly, it is perfectly stored even at room temperature.
5. And fifthly, it’s delicious – delicious!

We have already prepared a similar option in a very simple and easy recipe, which invariably produces a delicious delicacy. It was prepared without the presence of water and very quickly, in just one cooking. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!

But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages of 5 minutes each, but without infusing the syrup for 10 - 12 hours.

A delicacy prepared in this way will be stored very well simply in the pantry, and will not become sugary even without the addition of lemon juice or acid.

We will need:

• apricots – 1 kg
• sugar - 1 kg
• water - 150 ml

As I noted in previous recipes, the standard sugar content is given here and the finished product turns out to be quite sweet. If you want, this amount can be reduced to 800 grams per kilogram of fruit.

Moreover, when we get the seeds, 800 grams of apricots will remain.

Preparation:

For cooking, we will need strong, elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.

Let's take a kilogram, it will make a little more than a liter of the finished product. Enough to save it for the winter and taste it.

1. Wash the fruits, cut into two halves, or into four parts if they are very large.

2. Remove the pit. You can do it completely, or you can split it and extract the nucleoli. I suggest preparing our sweets today with them. The kernels can be left in the peel. Or you can pour boiling water over them for a short time and pull off all the skin. This can be done quite easily.

I have already brought to your attention the option with nucleoli. But for those who haven’t had time to familiarize themselves with it, follow the link, it’s given there. And today the recipe, although also with kernels, will be much faster to prepare.

3. Prepare syrup. To make the jam thick and viscous, we will use only 150 ml of water to prepare it. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remains in the form of syrup. And so that there was no leftover, I decided to try making syrup from just 150 ml.

It was possible to do without water altogether, but then you need to have time to infuse and release your own juice. We don’t have that kind of time today, so we’ll use water.

4. Pour sugar into a saucepan and fill it with water. Place the pan on low heat and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.

Let it simmer after boiling for 3 - 4 minutes.

5. In the meantime, transfer all the fruits into a basin or other container in which we will cook. After the syrup has boiled for the required time, pour it over the berries. Shake the bowl lightly so that the syrup penetrates from all sides and wraps each piece with its sweet contents.

6. Place the bowl on low heat and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.

Foam will appear during cooking. It will need to be removed using a wooden spatula or spoon. Do not use metal spoons, and this is not recommended when preparing any jam, so that the product does not oxidize.

The foam must be removed. Essentially, it is a protein, and if it gets into the container where we will store our finished product, it can negatively affect storage. Protein softens the fruit, and there is a high probability of souring or mold.

7. After 5 minutes have passed, carefully pour the syrup through a colander back into the pan in which you started preparing the syrup. Let the apricots sit in a colander for a while to maximum amount syrup may have leaked.

Then, so that they do not wrinkle on the hard wire rack, place them back into the basin.

8. Put the syrup back on the fire and bring to a boil again.

9. Let it boil for one to two minutes and pour it over the apricots again.

10. Place over low heat, bring to a boil and heat for 5 minutes, remembering to shake the bowl slightly so as not to spoil the appearance of the fruit by stirring, and remove the foam.

11. And repeat everything again according to the same scheme - that is, drain the syrup, boil it, pour over the fruits and cook everything together for exactly 5 minutes.

Before the last cooking, add the kernels to the contents and cook with them for 5 minutes.

12. By this time you will need to prepare the jars and lids. They will definitely need to be sterilized. Jars can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean, washed jars in the oven for 30 minutes. For this purpose the temperature must be maintained at 50 degrees.

The lids can be boiled in hot water about 10 minutes. Then let them dry as well.

13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw them either with screw caps or with caps that need to be screwed on with a seaming machine.

It is best to pour it hot, as this will be an additional guarantee of sterility.

14. Turn the twisted jars over and place them on the lids. This is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze out and it will have to be redone.

15. It is better to store such a delicacy in a dark place. This will help maintain color throughout the entire storage period. It is also better to keep it in a cool pantry, or basement if you live in your own home.

It turned out delicious and incredibly aromatic. It’s also nice that all the halves were preserved intact and weren’t overcooked at all. Due to the fact that we added just a little water, and also boiled the syrup a little three times, it also turned out thick. There is no extra syrup left. And this is also very pleasing.

And such a sweet pleasure will delight you even more on cold winter evenings, when you open the treasured jar and enjoy its contents with hot aromatic tea.

So, if you haven’t prepared such jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in winter!

Apricot slices in own juice

In almost all of my previous recipes, I described options that use either halves, large slices, or whole fruits. But from small slices it turns out no less delicious treat. In addition, it turns out very thick, much thicker than when we cut it into larger pieces.

And I propose to consider just such an option now.

This particular recipe is notable for the fact that according to it we will prepare a thick, aromatic delicacy without adding water, only with the presence of sugar and our own juice.

We will need:

• apricots – 2 kg
• sugar - 1.6 kg

Preparation:

For the recipe we need fruits medium degree maturity. Do not take very hard ones, they are not yet ripe and will not give the desired taste and aroma.

Also, don’t take very ripe ones, they will boil and you’ll end up with jam.

If you want a thick jam with preserved slices, use fruits of the desired hardness.

1. Wash and dry apricots. Then cut into two halves, remove the pit and cut into small slices or cubes. As you want, and as it is convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they heat up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.

I cut into cubes about 1.5 cm in size.

2. When you peel the apricots, you need to weigh them. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.

3. Place the chopped slices in a bowl and cover them with sugar. Shake well so that it is evenly distributed among all the pieces.

4. Leave in this state until the apricots release their juice. It depends on their variety and degree of ripeness. You can shake the contents several more times during this time.

You can leave it overnight. If it is very hot, you can leave it in the refrigerator.

5. As soon as there is enough juice, place the bowl with all its contents on medium heat. Boil. During this time, while the jam is heating, foam will form. It is advisable to remove it; it is best to use a wooden spoon or spatula for this.

Leaving foam behind may affect storage quality.

6. Bring to a boil and immediately turn off. No need to boil.

7. Leave the contents to cool and infuse for 8 - 10 hours. This is what it should look like after insisting.

Then put it back on the fire, and again bring it just to a boil. Then stand for another 8 - 10 hours.

8. Sterilize jars in advance. This can be done by any of the many known methods. I will not be distracted by this topic now, so as not to waste the time of those who have been able to do this for a long time.

9. Now that we have everything ready to be completed, let's move on to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see him.

10. Put it on the fire, bring to a boil. Foam will form again, skim it off carefully. The finished product should be transparent and luminous.

Once it boils, cook for 5 - 6 minutes.

11. Then immediately pour into jars. To do this, you can use a wide-necked funnel.

The finished product should be approximately 2 liters, plus or minus a little. It depends on how juicy your fruits were.

12. Screw the lids on the jars, either screw-on or using a seaming machine. Then turn them over, cover with a towel and leave until completely cool.

13. Then store them in a cool, dark place, after turning them over to their usual position.

The method when the product is infused several times at long intervals is called “proofing.” It allows berries and fruits to be most well saturated with syrup and own juice. They can be said to be in liquid caramel.

Then heating again and cooling again. The fruits are completely soaked and this allows them to be preserved at least in their entire form, both in slices and in slices, and in the ones we cut them into.

So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out very thick and beautiful.

Pitless apricots in a Redmond slow cooker

You can prepare delicious jam, as well as jam, in a slow cooker. The cooking process is not very different. At the end of the recipe I’ll tell you how to prepare it.

We will prepare our delicacy in a Redmond saucepan.

We will need:

• apricots – 1 kg
• sugar - 0.5 kg
• water - 0.5 cups
• lemon juice - 1 teaspoon

Preparation:

1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or into slices of any size.

It is better to use dense fruits for cooking. Soft and very ripe ones will quickly lose their shape. But if you make jam, you can use them too.

2. Pour the prepared water into the multicooker bowl.

3. Add chopped apricots.

And sprinkle sugar on top. We don't use much sugar. But if you have a sweet tooth, you can add a kilogram of sugar per kilogram of fruit.

Cover the bowl with a lid.

4. Select mode - Stew, product - Vegetables. Set the time to 30 minutes. The contents will be cooked in this mode at a temperature of 99 degrees.

5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be removed carefully.

But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mixture with the silicone spatula that was included in the kit, or use a wooden spoon or spatula. Be sure to stir starting from the bottom.

In principle, enough liquid has formed and nothing should burn

7. After 18 minutes, it’s time to turn off the multicooker. Mix the contents again and add lemon juice.

And then mix again.

8. Pour it hot into pre-washed and sterilized jars, cover with the same lids. Turn the jars over and cover with a towel. Leave it like this until it cools completely.

9. Then turn it back over. Store in a cool, dark place.

From this quantity of products you will get about a liter of jam. It is thick, amber-yellow, aromatic and very tasty. Therefore, anyone who likes to cook in a slow cooker - better than the recipe can not found

It really is very tasty!

Apricot jam in a slow cooker

Jam turns out thicker than preserves. And it is prepared to be eaten just like that, and also for use as a filling for pies, pies and muffins.

In contrast of previous recipe thing is:

1. It is not necessary to use dense fruits; you can take them very ripe.
2. Apricots should be cut either into cubes approximately 1.5 cm in size or into small slices.
3. Exclude water from ingredients
4. Instead of lemon juice, add half a twisted peeled lemon or orange.
5. You can also add their zest, grated on a fine grater.

Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.

Apricot halves in amber syrup, Polish style

And this is how they cook favorite jam in Poland. It has its own cooking characteristics; the sweet delicacy is considered a real delicious treat for real gourmets.

Despite this fact, preparing it is not difficult. Moreover, it is prepared in one step. There is no need to wait for it to infuse for 2 - 3 days. I just cooked it once and that was it. This once again proves the saying that “Everything ingenious is simple!”

And to make it more interesting for you, I decided to show it to you using a video example. We specially filmed it for this article.

This is such a simple and interesting recipe at the same time.

I think that the recipe will interest you and you will cook according to it. If not from two, then at least from a kilogram of fruit.

Apricot jam fried in a frying pan

There is also such an original, I’m not afraid of this comparison, method of preparation. Usually such a delicacy is not prepared for long-term storage, or store it in the refrigerator.

The recipe is interesting and very quick. And of course, very tasty. It cannot be otherwise when it comes to apricots.

We will need:

• apricots – 4 cans chopped apricots
• sugar - 2 identical jars

Preparation:

1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the pit. Cut the halves into cubes 1.5 cm in size, or slightly larger.

Place them in a jar, in which you will later store your workpiece.

The peculiarity of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit we will need one identical can of sugar. Therefore, you need to put the cut fruits in a jar.

2. Place the frying pan over medium heat; it is better to take one with thick walls. Pour two cans of chopped fruit into it.

Then add one can of sugar.

Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure it doesn’t burn; we don’t need caramel in this case. After some time, the apricots will release juice and the sugar will completely dissolve.

3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.

Add both and stir again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.

It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.

4. Fry (or boil) until a fairly large amount of syrup is formed. Sliced ​​fruits should be completely immersed in it, as if “bathing” in it.

5. Sterilize thoroughly washed jars. You can do this by steaming, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.

After this time, remove the jars and drain the water.

Wash the lids, add water and boil for 4 - 5 minutes.

6. When our jam has released quite a lot of juice and all the sugar has dissolved in it, you can turn up the heat a little, note the time and fry it for 7 - 8 minutes.

You also need to remove the resulting foam.

7. Then pour it into jars; for this it is very good to have a funnel with a thick neck. Close the lids and turn them over, placing them on the lid. Cover with a towel and leave it like this until it cools completely.

8. Then turn them over again, in their usual position, and put them in a dark, cool place, or better yet, in the refrigerator.

To be honest, I have never stored such jam in an apartment, and I don’t know how it will behave there. Although I think that all other jams behave as usual. The heat treatment was, in principle, sufficient.

I cook it and store it in the refrigerator. And even then, not for very long. We start eating it about a month after preparation, and eat it before the cold weather sets in.

This amount of ingredients should yield 4 cans of the finished product. Provided that we use the same jars that we used to measure all the ingredients.

Greek apricot jam with walnuts

In the last article, I brought to your attention where in the middle of a whole apricot there was a pleasant surprise in the form of a walnut or nut from an apricot pit.

It’s not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.

This recipe also calls for walnuts, but it’s easier to prepare. Although I must say that the result is no worse.

We will need:

• apricots – 1 kg
• walnuts - 3/4 cup
• sugar - 1 kg

Preparation:

1. Wash the apricots and let the water drain. Then cut into halves or quarters, as you wish and as you like. Chop the nuts not very finely.

2. Place one and the other in a bowl and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will promote faster and better juice release. Moreover, if you cut the fruits into quarters, the juice will begin to release faster.

3. Let the ingredients sit for 6 hours, during this time shake the contents every hour.

4. After the allotted time, check how much juice has been released. If there is enough of it for cooking, then good. If very little of it has formed, then pour in half a glass of boiled or spring water.

5. Place the bowl with all the contents on medium heat and keep there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not lie on the bottom and does not burn.

6. After the jam boils, set aside for 5 minutes and warm it thoroughly over low heat, skimming off the foam.

7. Then remove from heat and let cool and brew for 8 - 10 hours.

8. And after that, put it on the fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.

If you want to get a thicker product, cook for another 15 minutes.

In general, when making any jam you should know this trick. When intense foaming stops and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be put into jars.

9. By the end of preparation, the jars should already be sterilized. Pour the resulting product into them and turn them over, placing them on the lid. Leave it like this until it cools completely.

10. And turning it over again, store it in a cool, dark place.

Well, aren't you tired of reading recipes? Tired?! Of course, it’s a responsible matter! I would like to make high-quality preparations for the winter so that neither work nor money go to waste. And for this you need to have delicious, proven recipes. Which is what I tried to offer you today.

Have you chosen something to your liking? I hope you chose. That's good! Then go to the market, buy delicious apricots and prepare the same tasty treat to the delight of yourself and all your loved ones.

Bon appetit!

- What to do? – asked the impatient St. Petersburg youth.
– What to do: if it’s summer, peel the berries and make jam; if it’s winter, drink tea with this jam! ( V. Rozanov)

In the south of Russia, right up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to make jam from apricots - your favorite and very healthy treat, because apricot contains great amount vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium, zinc and even iodine. This fruit is especially valued for its carotene content, which is converted into vitamin A. Make apricot jam with me - it’s simple and tasty, and gentle heat treatment retains all the benefits of the sunny fruit.

In the “correct” jam, pieces of fruit remain intact, easily separated from each other, while they are thoroughly soaked in thick and clear syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
IN modern world There are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But makes the most delicious jam, surprisingly, from the wild, which is healthier than many artificial commercial types, and has a rich complex taste. It contains not only the characteristic of all apricots honey sweetness, but also a pleasant sourness and a slight bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often game is not large and inconspicuous in appearance compared to garden varieties. However, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut off with a knife, but in general they are safe. These apricots can be eaten, dried and, of course, made into jam..

The highlight of apricot jam is the pits , which needs to be split, freed from the hard shell, peeled off the brown skin and added to the jam during the last boil.

The apricot kernel, like any nut, contains complete plant protein And a lot of microelements, it contains vitamin B17, which helps in the treatment of tumors. In childhood , cracking the pit and eating the juicy, crispy center was one of my favorite pastimes. We also feasted on apricot gum - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood substitute fluids. But, As with everything, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels per day.
By appearance The inside of an apricot pit is very similar to an almond. The photo shows an apricot kernel and a larger almond.

The most divine fruit is the apricot! Be sure to eat it at fresh. Dried apricots, apricots or dried apricots are no less useful. But let's get back to our jam!

You will need:

• apricots 1 kg
• sugar 1 kg

You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small container, no more than 1.5 kg of fruit. In this case, the jam will heat up faster and more evenly, the berries will not boil over and the syrup will turn out transparent..

Step-by-step photo recipe:

Place the apricots in a bowl.

Add sugar. No need to stir. Leave the apricots as is for 6-10 hours. I usually leave it overnight.

Under the influence of sugar apricots will release juice- This important point, since we will not add water to the jam.

Place the bowl of apricots on medium heat. Stir occasionally, not very often, being careful not to damage the fruit slices and to prevent the sugar from burning at the bottom. Bring the jam to a boil. There is no need to boil the jam for 5 minutes, as many advise cookbooks. At the first boil a syrup should form, which will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After cooling completely, add jam to boil a second time. Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.

So we cook the jam in three steps: morning-evening-morning. Or evening-morning-evening, as it suits you.
Before boiling the jam for the third time, prepare apricot kernels- they need to be cracked with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour over boiling water for 2-3 minutes.

Drain and remove the skin. After boiling water, it can be easily removed by hand.

Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.

If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.

Lids put in a bowl, fill with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil of the jam, add apricot kernels.

Bring the jam to a steady boil for the third time.(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

Here it is - real homemade jam!

The apricot slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.

Well, of course apricot kernel- Mmm…. Enjoy your tea!

Homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to make jam from fruits and berries collected in your garden, try making zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe

And I also bake simple, but very tasty, with apricots.

Apricot jam. Brief recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots in this form for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place the bowl with the apricots over medium heat and bring to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
Before the third boil, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

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