I always thought that jam is the easiest way to prepare something for the winter with your own hands: cover the berries/fruits with sugar and boil them required quantity time. What could be simpler? But when I decided to make apricot jam, it turned out that most often it is cooked in 3 batches. I have no doubt that this makes sense, but still I wanted to find a simpler way. It turned out that he is! It turned out thick, tasty, fragrant jam from pitted apricots. A recipe for the winter without tedious waiting and cooking in several stages! We will cook in one approach, 30-40 minutes. - and you can pour it ready-made jam in jars. Ideal for those who take up cooking apricot jam first.

Ingredients:

• apricots (weight with pits) – 1 kg,
• sugar – 1 kg,
• citric acid – 1/4 tsp.

How to make apricot jam for the winter

First of all, we sort out the apricots: overripe, spoiled fruits are not suitable, we remove them. Next, wash the apricots and place them in a colander/sieve. Shake several times - this will be enough to remove excess water(there is no need to wait until the fruits are completely dry). Then cut each apricot in half along the groove, remove the pit and cut each half into four parts.

Now put the apricots in any convenient container and sprinkle them with sugar. Shake the container so that the sugar is distributed as evenly as possible between the apricots. If necessary, you can gently mix everything with your hands.

Cover the container with something (a towel, for example) and leave to stand for 4-10 hours. During this time, the apricots will give juice, and the sugar will almost completely dissolve. The warmer the room, the faster the process will go. This is the amount of juice my apricots gave in 5 hours. There is no need to add any water for cooking, there is already plenty of liquid.

Place the saucepan with apricots on the stove and turn on the heat to maximum. After boiling, reduce the heat to medium so that the jam only bubbles slightly. During the cooking process, be sure to skim off the foam. Don't be alarmed, there will be a lot of it.

Cook the jam for about 40 minutes, then remove the saucepan from the stove. Try to stir the jam as little as possible so that the tender apricot slices do not turn into mush.

While cooking the jam, we prepare jars and lids for it - we sterilize them in any way convenient for you. I boil the lids for 5 minutes, fill the jars (up to 0.7 l) with water to 1 cm and fry them in a micro at maximum power (750 W) for also 5 minutes.

Pour the hot jam into sterile jars. Screw on the lids. We turn them over and wrap them warmly. Jars of apricot jam can be stored for storage immediately after complete cooling.

You get absolute pleasure from the anticipation of an amazing taste already at the moment when you take delicious seedless apricot jam out of the jar with a spoon. Amber orange color a dessert for all occasions, with stunning aromas of sweet summer, delicate texture and richness of taste of the pulp of a southern fruit melting on the tongue, prepared with love at home, captivates once and for all.

Thick jam apricot recipes for the winter, which we are happy to tell you, you will like. It’s easy to cook and the results are finger-licking good. It not only nourishes with sweetness and beneficial properties, but also gently soothes, as a gentle relaxant. natural remedy, since it contains a lot of magnesium, as well as potassium and iron.
Let's get to the sweet stuff winter preparation. In order to have something to surprise your guests and enjoy yourself, we have prepared 3 ways for you: how to make seedless apricot jam for the winter is very tasty.

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№1
We will need for thick dessert preparation in banks:

• Selected ripe apricots, it is better not to take small ones.
• For slightly sour varieties, take sugar - 1 to 1, and if normal, sweet, then 700 grams of sugar goes to 1 kg of apricots.
• To be on the safe side, if the fruit is not very juicy, you will need a glass of water.

Recipe for thick pitted apricot jam for the winter

1. We wash the fruits thoroughly. Let it dry. Separate the pit and cut the halves in half (if large).
2. Place in an enamel bowl or pan with a thick bottom (steel, stainless steel). Ideal for cooking homemade jam copper basin, fruits do not burn in it.
3. Now add sugar to the apricots, it is better if they lie upside down.
4. Shake so that the granulated sugar is distributed evenly over the apricot slices. Let it brew for 6-8 hours (overnight). Let the pulp of the fruit combine with sugar to produce juice.
5. The next day, or if you started preparing it in the morning, then cook it in the evening.
6. Place the container with the syrup and fruit on low heat, gradually increasing to medium and stirring gently, bring to a boil. You can add a glass of water and the juice of half a lemon.
7. Cook for the first time for 5-10 minutes from the moment of boiling, skimming off the foam and stirring.
8. Turn off the gas, cover with parchment, gauze or a lid, and let cool.
9. The process of preparing thick apricot jam at home on the stove will consist of 3 approaches.
   Just remember that the second and third time we boil for 20 minutes and only after the previous cooking of the apricot slices has completely cooled.
10. Before cooking, stir or better shake the cooled mass. Be careful not to burn, be sure to remove the foam.
11. After the third orange boil, put the thick apricot deliciousness into jars and cover with lids.

• Advice, option more simple recipe cooking apricots from experienced housewife and the author of the photo.
  I prepared this thick jam (somewhat similar to jam) for layering in a cake and for tea on toast. I poured the prepared syrup over the apricot slices, boiled for 7 minutes and left overnight. Then I brought it to a boil again and boiled to the desired thickness (30 minutes).

Remember that cleanliness is not only a guarantee of health, but also the safety of your workpieces. Therefore, fruits and dishes must be perfectly clean, as well as the kitchen environment. Sterilize jars and lids in a way convenient for you: over steam, the glass container can be heated in the oven or microwave oven. And boil the lids.

If we make thick apricot jam at home for the winter without sterilization from juicy, ripe and slightly soft fruits, then it will turn out viscous and dense. From dense fruits, slightly unripe, it will turn out into slices.
The varieties of apricots ideal for harvesting are: “Red-cheeked”, “Pineapple”, “Kolerovka”, “Parnas”, Monastyrsky.

№2
If you want to cook something special original dessert, then we recommend the following home recipe from the east.

Five-minute pitted apricot jam with skate and lemon

Take:

• selected apricot fruits - 2 kg,
• granulated sugar- 2 kg,
• 0.3 liter bottle of cognac,
• 1 lemon.
• Good mood must be accompanied by high-quality kitchen utensils.

How to cook

1. We select apricots that are ripe and without spoilage or dents. Wash thoroughly, but carefully, under running water.
2. Next, after drying, we take out the seeds and place the halves of the slices in an enamel container.
3. Now is the most tempting moment.
4. Pour the prepared fruits with cognac and lemon juice, cover with a lid or wrap in foil and place in the refrigerator to steep, preferably for 7-10 hours. Usually it is poured in the evening (while men are not looking) and left in the cold overnight.
5. Yes, yes - it is cognac, combined with the nectar of the pulp, that together will give a very refined taste and a beautiful color for a festive dessert.
6. As time passes, we take out the slices from the cold in cognac with lemon, in sugar syrup and cook the delicious apricot jam for five minutes.
7. Bring to a boil. Reduce heat to low, stir with a wooden spatula and let simmer for 5 (five) minutes.
8. We carefully remove the foam into a nearby bowl, then you can spread it on cottage cheese, bread and eat it like a cake.
9. Leave to cool for a couple of hours. Repeat this cooking 2 more times.
10. Ready. Now we transfer the yummy food into sterile jars, screw them on with boiled lids or steam-treated lids. We twist it and send it to the bins.

Pitted apricot jam with cognac and sugar lemon syrup can be used at feasts and in the world: used for filling pies, cakes, spread on toast, casseroles, pancakes. Just drink tea and coffee with it as a snack.
And adding it to hot milk, we get sweet healing agent from colds and from nerves. But this is for adults, and for children, just a thick one, without alcohol containing additives, is suitable.

For the first two methods of sweet preservation, you can add a couple of handfuls of crushed (not finely) during cooking. walnuts or pre-roasted or lightly boiled almond slabs.
In addition to lemon (citric acid), we recommend using it as an ingredient for special preparation apricot jam without sterilization and seeds - orange!
To do this, take an orange with thin skin, wash it with a brush and soda, cut it into slices (or chop it) and cook it with the apricots. It will work out awesome delicacy with original spicy and sour notes of taste.

Assorted is always in great demand. The harmonious combination of fruits makes the dessert especially attractive for connoisseurs of sweet preparations for the winter made from apricots

Winter jam from apricots, bananas and melon

Ingredients:

4 bananas

350 grams of ripe melon

200 grams of apricots

2 lemons

kilogram of sugar

25 grams butter

Preparation

1. Cut all the fruits into cubes, add sugar and butter.
2. Simmer over low heat for about an hour.
3. Then blend until you get it fruit puree without pieces, and cook again for about an hour. But if you want there to be pieces, then do not knead and when cooking it is better to gently shake the container rather than stir.
4. The consistency depends on the cooking time (the longer it is, the thicker your original jam will turn out).
5. Close on long-term storage in sterilized jars sealed. The aroma, color and taste of this delicacy will exceed all your expectations!

Having worked hard for home kitchen like a real confectioner, you will then more than recoup your efforts, as you will have the most delicious apricot jam for the winter, which will appeal to gourmets of all ages.

For more on the topic, check out:

Summer. A rich harvest of fruits and berries makes us think about their preservation for the winter. There are several options from banal freezing to drying. Making apricot jam is not the most in a useful way fruit processing, but definitely the most delicious.

Open a jar of thick caramel jam from apricots to cold winter evening and enjoy it delicate taste And subtle aroma- Isn’t this happiness...

Apricot jam is an honorable leader in eating during tea parties. There are many recipes for making delicious apricot jam. Apricots are closed in the form of jams, confitures or whole.

To make jam from whole apricots you will need the following ingredients:

2 kg. large, tight apricots;

1.5 kg. Sahara;

0.5 l. water.

Inventory:

Chinese stick or pencil;

Stainless steel or copper-brass basin;

Glass jars with screw caps;

Device for sterilizing jars.

Instructions for making apricot jam:

Wash and sort hard, slightly unripe apricot fruits. Let the water drain.

Then using a pencil or Chinese stick remove the pit without breaking the apricot itself. Place the peeled apricots in a bowl. The container in which the jam will boil should have a thick bottom, preferably made of stainless steel or copper. Then the possibility of burning will be minimized.

Pour all the sugar in portions into a pan of boiling water and bring the mixture to a boil. Stir the syrup constantly so that the sugar dissolves faster.

Pour hot apricots into an even layer sugar syrup. And leave for 10 hours so that the fruits release juice and soften slightly.

After this period of time, the apricots will be almost completely covered with syrup. Do not mix the contents of the basin under any circumstances!

Bring the apricot jam to a boil and turn off. Do this simple procedure in the morning and evening for 5 to 7 days.

When the apricots acquire a pleasant amber hue and shrink a little, and the syrup becomes slightly thick, you can boil and seal in jars.

Wash glass jars and sterilize over a pan of boiling water for 5 minutes. Then put apricot jam in a jar and close the lid.

Let the jars cool. Winter jam made from whole apricots will delight you all winter. It can be consumed either with tea or added to pies as a filling. Enjoy your tea!

Thick apricot jam recipe

There is nothing easier than making thick and aromatic apricot jam!

Moreover, it will always come in handy. Apricot jam can be used as a sauce for homemade ice cream, puddings and other desserts, as a filling for pies, and simply as a pleasant addition to evening tea.

There are a lot of ways to make this jam: you can cook it with or without seeds, with almonds, vanilla, cinnamon, ginger and even cognac! All these methods are interesting in their own way, but I want to give a simple classic recipe.

If you learn how to cook real thick apricot jam, then you can easily improvise with various additives, getting consistently excellent results!

To make classic apricot jam you will need the following ingredients:

1 kg ripe apricots(large ones are better, the jam from them turns out tastier);

You will only need pitted fruits, sugar and enamel dishes. It is best to take a deep bowl in which it will be convenient to stir the apricots while cooking (this must be done so that the jam does not burn).

Don’t forget to sterilize the jars in advance (before the third cooking). I do this in the oven: I simply heat clean and dry jars to 100 degrees and keep them warm until the jam is packaged.

Cooking instructions:

1. Start by preparing the fruit. Wash and sort the apricots, removing seeds and obviously unsuitable specimens: unripe, with rotten rot, etc. When removing seeds, divide the fruits into halves.

2. Place the prepared apricots in a container for making jam, add sugar and stir lightly so that they release juice faster.

3. When enough juice has been released, start cooking. Be sure to cook over low heat, stirring and removing foam. The first cooking is the shortest: let the apricots boil in syrup for 5-10 minutes, remove from heat and let stand until completely cooled.

4.Put the container on low heat again and cook for 15-20 minutes, stirring constantly. You can remove excess syrup, then the jam will be thicker. Don't forget to skim off the foam. After the second cooking, let the jam brew for 10-12 hours (cover the container with a lid).

5. Before the third cooking, prepare the jars. Cook the apricot jam over low heat until thickened, stir carefully and remove excess syrup if necessary. Remove from heat and immediately (very hot) put into jars and seal.

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 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 on low heat, bring to a boil and heat for 5 minutes, remembering to shake the basin slightly so as not to spoil appearance Stir the fruits and skim off 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 we will use it to prepare thick aromatic delicacy without adding water, only with the presence of sugar and its 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 enough a large number of syrup. 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. Heat treatment in principle, it was 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 walnut or apricot kernel nut.

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 delicious delicacy for the joy of yourself and all your loved ones.

Bon appetit!

Jam is my favorite home preparation, smelling of summer and childhood. However, not every housewife can treat tasty treat: the jam is either too thick with bad aftertaste burnt sugar, or liquid and turns sour quickly. Sometimes sweet preservation becomes moldy or candied. It's time to find out all the secrets delicious jam and learn to cook perfect jam from apricots.

• dried apricots - 0.5 kg
• water - 200 ml
• granulated sugar - 1 kg
• zest of 1 lemon

How to cook:

1. Rinse the dried apricots thoroughly and soak in 2 liters cold water. After 1 hour, drain the water and add fresh water. Leave for 2-3 hours in a cool place. Drain the water, place the dried apricots in a colander to remove excess moisture
2. Prepare lemon zest
3. In a thick-walled saucepan, mix sugar and water and boil the syrup until it tastes like a “thick thread” (see the beginning of the article)
4. Place softened dried apricots and zest into the syrup, mix thoroughly. Bring to a boil
5. Remove from heat and let cool completely

Frozen apricot jam

Important: this jam cannot be stored for too long due to the low sugar content

• frozen pitted apricots - 1 kg
• granulated sugar - 300 g

How to cook:

1. Place the apricots in a convenient container and leave to defrost. Apricots should thaw quite slowly, so it is better to place the container with berries in the refrigerator
2. Gently mix the thawed berries with sugar and place on the fire. Bring to a boil
3. Once the jam has boiled, reduce the heat and simmer for 20-30 minutes.
4. Cool the finished jam, put it in a clean, dry jar, and store in the refrigerator.

Apricot jam without cooking

• apricot - 1 kg
• granulated sugar - 2 kg
• citric acid - 25 g

How to cook:

1. Wash the berries, dry (required!), remove seeds
2. Grind the apricots thoroughly (using a blender or meat grinder). In fact, you should end up with a puree-like mass.
3. Add sugar to the grated apricots and citric acid, mix the mixture thoroughly
4. Cover the container with mashed apricots and put it in the refrigerator for 2-3 days. Stir the jam periodically to speed up the dissolution of sugar.
5. Lay out apricot puree into dry sterile jars up to the shoulders. Sprinkle sugar on top
6. Close the jars with sterile nylon lids
7. Store the product in the refrigerator

Apricot jam in a slow cooker

If you are going to make apricot jam in a slow cooker, consider a few important points

• berries together with sugar should occupy ½ the volume of the bowl
• a multicooker with jam being prepared should not be left unattended
• The multicooker lid should be slightly open so as not to interfere with evaporation excess liquid

photo 22 Step by step photo making apricot jam in a slow cooker

• pitted apricots - 0.5 kg
• granulated sugar - 0.5 kg
• lemon juice - 1-2 tbsp. l.

How to cook:

1. Place the prepared berries in a multicooker bowl and add sugar
2. Set the “Baking” mode. Time: 60 minutes
3. After the end of the program, pour in lemon juice and set the “Steam” mode and let the jam boil for 2-3 minutes
4. Place hot jam in dry sterile jars, close tin lids, immediately roll up/screw the lids
5. Place jars of cooled jam in a cool, dark place.

Video: DELICIOUS APRICOT JAM IN A MULTICOOKER, HOW TO MAKE JAM #APRICOT JAM RECIPE

Video: Recipe for Apricot jam in the microwave