Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. Apricot reminds me of a little sun that I want to leave in the house for a long time. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of this amber jam will surely bring you closer to warm summer days. And preparing apricot jam is as easy as shelling pears, and the pleasure is unspeakable. I really like pitted apricot jam, so we’ll dedicate this article to it today. But if you want to make apricot jam with pits, I recommend looking at the recipes of my wonderful colleague Vladimir.

To ensure that the jam turns out tasty and can be stored for a long time, let me remind you of simple rules:

• for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil over (unless, of course, you are preparing apricot jam);
• if you are making jam from whole fruits without seeds, it is convenient to remove the seed using a wooden chopstick or a pencil - from the side opposite the stalk, pierce the apricot with a stick and push the seed into the hole;
• it is very convenient to cook apricot jam in slices by simply cutting the apricot in half and removing the pit;
• sterilize your jam jars thoroughly if you don’t want all your work to go down the drain;
• cook the jam over low heat;
• apricots will remain intact if the jam is cooked in several stages;
• The jam will not be sugared if you add a little citric acid or lemon juice at the very end.

Pitted apricot jam - recipes for the winter:

Jam - five minutes from pitted apricots

Five-minute jam is the healthiest, since almost all of it is preserved due to short heat treatment. useful material.

So, let's cook it together, and it's very simple to prepare. Just don’t forget that jam takes five minutes, and especially with a small amount Be sure to put the sugar in sterilized jars and store it in a cool place. I give the proportions for 1 kg of apricots (pitted).

Ingredients:

• apricots – 1 kg
• sugar - 1/2 kg

1. Wash the apricots and let them dry a little. Cut each fruit in half or even into 4 parts and place in a pan or basin.

2. Sprinkle sugar on top and leave for 4-5 hours. Apricots with sugar will give juice.

3. Place the dishes on low heat and heat. The sugar should slowly dissolve, and we carefully stir the apricots from bottom to top with a wooden spoon. Bring to a boil and cook for 5-7 minutes.

4. Place in sterilized jars and secure with sterilized lids. We turn the jars over and wrap them with something warm on top.

Thick seedless apricot jam - a recipe for the winter

I personally like thick jam better, it even seems that the aroma of such jam is more intense. In principle, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe the proportion of sugar is approximately 1:1. We do not cut the apricots in half; they will be whole, just without the pit.

To ensure apricots retain their shape, choose firm, elastic fruits

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• water - 180 ml

1. We wash the apricots and dry them a little. Remove the bone using a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry up the pit and push it through the stalk.

2. Cook sugar syrup. To do this, pour water into the pan, add sugar to the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to remove the foam.

3. Leave the jam to cool for 12 hours.

4. Bring the jam to a boil again and cool again for 12 hours. We repeat this 1-2 more times.

The longer the jam cooks, the thicker it becomes.

5. Place the jam in sterilized jars. Look, it looks like sunshine in a jar.

Apricot jam in slices - recipe with photo

A very similar jam with syrup and cooking in several stages, only we cut the apricots in half. This recipe requires minimal cooking, so the nutrients should be preserved.

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• water – 250 ml
• citric acid - a pinch or 1 tbsp. l. lemon juice

For this jam, try to choose firm, unripe apricots so that they do not fall apart during cooking.

1. Using a knife or hands, divide each apricot in half and remove the pit.

2. Prepare the syrup. To do this, pour sugar into a saucepan and pour cold water. Place the pan on the fire and bring to a boil. Don't forget to stir the sugar constantly, otherwise it will burn to the bottom of the pan. Pour boiling syrup over the apricots, cover with a lid or cling film and leave for a day.

3. After a day, pour the syrup into a separate pan, during which time it becomes a beautiful amber color. Place on the fire and bring the syrup to a boil and simmer for 2-3 minutes. Pour hot syrup over the apricots again and leave for another day.

4. We repeat this procedure again (day 3), pour hot syrup again and leave again for a day.

5. On the 4th day, we no longer drain the syrup, but boil all the jam for about 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.

6. Place the hot jam into clean, sterilized jars and close with sterilized lids.

Recipe for apricot jam with walnuts

Now it has become popular to make jam with walnuts - it’s healthy, tasty, and beautiful. In previous recipes we cooked, but there we had to stuff each berry with walnuts. It’s easier with apricots - just add walnuts during the cooking process.

Ingredients:

• apricots – 1 kg
• sugar - 900 gr.
• walnuts - 150 gr.
• water - 1.5 cups

1. We will cook the apricots in slices, so we divide each apricot into two halves. It’s more convenient for me to do this with a knife, although I’ve seen how deftly some housewives separate each fruit with their hands. Remove the bone.

2. Pour sugar into a basin or pan, add water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.

3. Pour apricots and walnuts into the syrup and cook for 5 minutes. Leave the jam overnight so that all ingredients are well saturated with syrup.

The jam will be more delicious if the walnuts are pre-roasted.

4. Put the jam on low heat again, and after boiling, cook for 15-20 minutes.

5. Ready jam Place in sterilized jars.

Apricot jam with kernels - recipe with photos for the winter

There is an opinion that the kernels of apricot kernels contain a dangerous hydrocyanic acid. But I agree with those who claim that the amount of it in the nucleoli is negligible and does not in any way harm health. Even as a child, I loved to split apricot kernels and eat the kernels. And the jam with kernels turns out very tasty and original.

Apricot, gooseberry and banana jam

When we add sour gooseberries to sweet apricots and bananas, we get a wonderful vitamin jam. I hope you like this option, try it.

Ingredients:

• apricots – 1 kg
• gooseberries – 5 kg
• bananas - 2 pcs.
• sugar - 2.5 kg

1. First we prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries using a blender until smooth. You can, if you want, leave part of the gooseberries whole, it will be even more beautiful.
2. We also wash the apricots and cut them in half. And cut the apricot halves into cubes. We don't need the seeds, we remove them.
3. Peel the bananas and mash the banana pulp with a fork, or you can use a mixer.
4. Place all the ingredients in a cooking pan, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
5. Cool the jam until room temperature and put it in the refrigerator overnight. And in the morning you need to boil it again for 15-20 minutes.
6. Place the hot jam into sterilized jars. This jam is stored in a cool place.

Pitless apricot jam for the winter with cognac - a royal recipe

Original and simple royal recipe apricot jam will certainly warm you up in winter, and at the same time lift your spirits.

Ingredients:

• apricots – 1 kg
• brandy - 100 ml
• sugar - 750 gr.
• lemon - 1/2 pcs.
• cinnamon - 1/3 tsp.
• water - 200 ml

1. First prepare the syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. Divide the apricots into 2 parts, remove the pit and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After this, cool the jam to room temperature and put it in the refrigerator overnight.
4. The next day, bring the jam to a boil again, pour in brandy, add ground cinnamon and cook over low heat for 20-30 minutes. The jam should thicken during this time.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. Place into prepared jars. I don’t risk putting jam into jars without sterilization - it’s a waste of work, and I recommend that you don’t be lazy and sterilize the jars and lids.
7. After adding the jam, the jars should be turned over.

Delicious apricot and coconut jam

Well and one more original recipe with coconut flakes. I’ll admit right away that I haven’t prepared it myself, but I’m planning to. This is a very original recipe. Coconut and vanilla give this jam a unique aroma, and curry probably adds Ayurvedic notes.

Ingredients:

• apricots – 1.5 kg
• sugar for jam with pectin - 500 gr.
• lemon - 1/2 pcs. or citric acid - 1/2 tsp.
• vanilla sugar, or better yet a vanilla pod - 1/2 tsp.
• water - 200 ml
• coconut flakes - 4 tbsp. l.
• curry powder - 1 tsp.

1. Cut the apricots into pieces and place them in a saucepan.
2. Add vanillin. If you have vanilla, cut the pod in half and scoop out the pulp.
3. Pour sugar into apricots and add citric acid or lemon juice.
4. Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
5. Pour into the pan coconut flakes and curry powder and bring to a boil again.
6. That's all. All that remains is to put it in jars.

Recipe for apricot jam with orange

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and the citrus pairs well with the neutral flavor of apricot.

I really hope that using these recipes you will prepare delicious apricot jam that will delight and warm you in winter, replenish your body with vitamins, carotene and simply lift your spirits.

Bright sunny fruits filled with the living energy of nature attract the eye and evoke an irresistible desire to enjoy them. unsurpassed taste. All this positivity, as you may have guessed, comes from apricots.

The first to ripen are the fruits, which are popularly simply called “kalirovka”, although among them there are different varieties. These apricots are distinguished by their size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.

We eat them with all our hearts and, if possible, stock up on this delicacy for the winter. Making apricots in the form of jam long tradition our people. Each family prepares it differently, often passing the recipe down from generation to generation.

But for those who have decided to make jam from sunny fruits for the first time, we want to offer the easiest and simplest recipe - pitted apricot jam “Five Minutes” for the winter.

Its main advantage, of course, besides the taste, is that it is easy to prepare and does not take much time.

Taste Info Jam and marmalade

Ingredients

• Apricot fruits – 1 kg;
• White sugar– 0.5 kg (more if the apricot is sour)

To make the jam we will use a stainless steel pan with a wide bottom.

How to make apricot jam Five minutes without seeds

When buying apricots at the market, be sure to taste them and at the same time determine whether the pit is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant, hard veins in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It is better to avoid them altogether.

Apricots can taste more sour or sweeter, so the amount of sugar you need to make the jam will depend on what you choose. Think for yourself what is best for you to do.

We bring the purchased apricots home and pour them into a bowl, fill them with water, and leave them for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After this, it is advisable to wash the apricots under running water individually.

Remove the seeds from clean fruits. The easiest way to do this is to use a sharp knife.

Place the prepared halves in a bowl or pan with the cut side up. Sprinkle granulated sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.

Lay out all the halves in layers, sprinkling with sugar.

At this point our actions are suspended. Apricots must stand for some time (different for each variety) so that a lot of juice is released. Of course, all the sugar will not melt.

Time passed, and we got this result. Our halves of apricots drowned in their own juice, which is what we needed to prove.

The time has come for the actual cooking of the jam. Place the saucepan on low heat. We arm ourselves with a wooden spatula and stir gently (so that the sugar dissolves faster and does not burn).

We wait until it starts to boil. As soon as this happens, immediately turn off the fire. Let our jam cool completely.

Once it has cooled, we begin the final cooking period. Heat the pan (low heat) and cook for five minutes from the moment it boils.

That’s all our pitted apricot jam “Five Minute” is done. All that remains is to immediately pour it into prepared (hot sterile) jars, close the lids and put it in the pantry until winter.

Jam is my favorite home preparation, smelling of summer and childhood. However, not every housewife can treat you to a tasty delicacy: the jam is either too thick or bad aftertaste burnt sugar, or liquid and turns sour quickly. Sometimes sweet preservation becomes moldy or candied. It's time to learn all the secrets of delicious jam and learn how 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 and citric acid to the grated apricots, 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

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 in the body. Make jam with me - it’s simple and tasty, and gentle heat treatment preserves 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. To ensure that your jam turns out exactly like this, you need to choose slightly unripe, elastic 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 the most delicious jam it turns out. oddly enough, from the wild. which is healthier than many artificial commercial species, 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. Such apricots can be eaten, dried and, of course, made into jam.

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

The apricot kernel, like any nut, contains complete vegetable protein and many microelements. it contains vitamin B17. which helps in the treatment of tumors. As a child, cracking a bone 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 in the production of blood-substituting fluids. But. As with everything, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels per day.
In appearance, the inside of an apricot kernel 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. No less useful dried apricot- apricots or dried apricots. But let's get back to our jam!

You will need:

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. Always 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 cooking recipe:

1. Place the apricots in a bowl.
2. Add sugar. No need to stir. Leave the apricots in this form for 6-10 hours. I usually leave it overnight.
3. Under the influence of sugar, apricots will release juice - this important point, since we will not add water to the jam.
4. Place the bowl with the apricots over 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. The first time you boil it, a syrup should form. which will cover the fruit. Turn off the heat and leave the jam to cool for 10-12 hours - if you started cooking in the morning, then leave 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.
5. Once cooled completely, bring the jam to a 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 again until it cools completely. 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.
6. So, we make 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 the apricot kernels - they need to be split with a hammer (we use a man) and peeled of the brown skin, just like peeling almonds - put them in a bowl, pour boiling water over them for 2-3 minutes.
7. Drain and remove the skin. After boiling water, it can be easily removed by hand.
8. Prepare jars and lids. The jars need to be washed and sterilized well - it is convenient to do this using a special stand that 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.
9. If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply pour boiling water over it for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.
10. Place the lids in a bowl, cover with water and boil for 5 minutes.
11. Drain the water and place the lids on a clean towel.
12. Before the last third boil of the jam, add apricot kernels to it.
13. For the third time, bring the jam to a steady boil (do not 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!

Apricot jam. Brief recipe.

1. Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
2. 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.
3. 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.
4. Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
5. 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.
6. Bring the jam to a steady boil a third time. Don't forget to stir.
7. Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

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 tasty treat to the delight of yourself and all your loved ones.

Bon appetit!