Jam is a favorite treat that immediately brings a smile to both adults and children. This is joyful food. The emphasis of the article will be on making apricot jam. Apricot fruits are large and small. From small fruits you can make jam with the pit, and from large fruits you can take out the pits and make jam from the cut slices. Everything is simple and ultimately delicious.

To make high-quality jam, you need to use fruits with dense pulp.

Apricot jam slices for the winter

Required:

• 1 kg apricot fruits
• 1 - 1.2 sugar
• 1 glass of water
• 3 g citric acid

Preparing the recipe:

We select ripe, dense fruits without any damage.

Cut along the groove into halves or slices, as you like. Then remove the seeds.

Dip apricot slices into hot syrup from a glass of water and sugar and shake until submerged, remove from heat and leave to cool. Then cook in three steps, standing for 5 - 6 hours.

At the end of cooking, add 3 g of citric acid. Determine the readiness of the jam by the thickness of the syrup or a temperature of 105 degrees C.

The cooked jam is placed in clean jars and sealed with lids. It is better to wrap it in a warm cloth to keep warm.

Recipe for apricot and orange jam minced

Required:

• 4 kg apricots
• 1 kg oranges
• 4 kg sugar
• 1 teaspoon citric acid

Preparing the recipe:

Wash the apricots

remove the seeds.

Wash the oranges, peel them, cut them into slices, remove the seeds.

Pass the apricots and oranges through a meat grinder. Add sugar to the resulting mass and mix well. Cook for 30 - 40 minutes from the moment of boiling over low heat. At the end add citric acid.

Place the finished hot jam into sterilized jars and roll up.

Apricot jam without seeds

Required:

• 1 kg apricots
• 1 kg sugar
• 5 g citric acid

Preparing the recipe:

Wash the apricots thoroughly. For this recipe you need to take small, not quite ripened apricots.

Having opened the apricot a little, remove the pit, but so that the apricot does not wrinkle or break at the groove. You get almost whole fruits, but only without seeds.

Place almost whole fruits in a jam bowl and cover with water. Pour in enough water to barely cover the apricots:

• Add sugar and bring to a boil. Turn off the heat. Let it brew for 3 - 4 hours.
• Then put the fruits back on low heat. Cook for 25 - 30 minutes.
• At the end of cooking, add citric acid.

Transfer all prepared contents into jars and close. Wrap the jars to create additional warmth; after a few days, move the jars to a cooler room.

Recipe for jam from whole apricots with pits for the winter

Required:

• 1 kg apricots
• 1 - 1.2 kg sugar
• 11/2 cups water
• 3 - 4 g citric acid

Preparing the recipe:

We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick them several times with a sharpened wooden stick.

Place in boiling water for 2-3 minutes and immediately cool in cold water.

The fruits prepared in this way should be poured with hot syrup, brought to a boil over low heat and boiled for 4 - 5 minutes. Then turn off the heat and leave for several hours to cool. Repeat this 2 more times and cook until done. Add citric acid before finishing cooking. Roll into jars and turn upside down.

Jam made from apricot halves and with apricot nuts for flavor

Required:

• 1 kg apricot
• 1 kg sugar
• 11/2 cups water
• 3 - 4 kernels (nuts) from apricot kernels

Preparation:

To prepare this jam, take large-fruited apricots with a well-separable pit. Cut the fruits into halves along the groove, remove the seeds. Dip the prepared fruit halves into boiling syrup, bring to a boil, cook for 2 - 3 minutes, turn off the heat and leave in a cool place overnight.

For flavor, add 3-4 kernels (nuts) from apricot kernels into the jam.

The next day, cook the jam until ready. Place into jars and roll up.

Surprise apricot jam with black currants

Required:

• 1 kg apricot
• 1 kg sugar
• 1 liter of water
• black currant

Preparing the recipe:

1. Wash ripe and whole apricots and carefully remove the pit without damaging the fruit so that it remains intact.
2. Place 2 black currants in the middle of the apricot fruit.
3. Carefully place all the filled fruits into a saucepan, pour in sugar syrup, bring to a boil and leave for 8 - 10 hours.
4. Then put it back on the fire and boil, stirring, for 10 - 15 minutes.
5. Repeat this 3-4 times.
6. Transfer hot into clean, heated jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - without cooking

Required:

• 1 kg apricot
• 1 kg sugar

Preparing the recipe:

1. For the recipe you only need a large, dense, ripe apricot with a sweet pit.
2. Wash the apricots and remove the pits. To do this, we clasp the fruit with our fingers and push out the seed with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
3. We break the seeds, take out the nuts and taste them - they should be sweet. Then we put the nuts back into the fruit.
4. From sugar, with a small amount of water (just so that the sugar does not burn), syrup is boiled and pour hot over the prepared fruits with nuts. Let it cool, do not cook the apricots.
5. Then drain the syrup, boil and pour over the apricots. Let it cool again. We don't cook.
6. We repeat this procedure 3-4 times.
7. When hot, place into clean jars and seal.

Apricot confiture from peeled pitted fruits

Required:

• 1 kg apricots
• 2 kg sugar
• 11/2 cups water

Preparing the recipe:

1. Boil sugar syrup, filter and cool.
2. Place washed and prepared apricots in boiling water for 3 to 3 minutes. Then peel the fruit, cut in half and remove the seeds.
3. Place the apricots in the cold syrup and place over low heat. Skim off the foam periodically.
4. As soon as the confiture boils, remove it from the heat and place it in a cool place for 10 - 12 hours.
5. After this, over low heat, bring the contents to a boil again and remove from heat again and put in a cold place for 10 - 12 hours.
6. We repeat this operation 2 - 3 times until cooked (the fruits do not float to the surface in the finished confiture).
7. Pack into jars while hot, but roll up after cooling.

Apricot jam - “Wonderful” jam made from apricot pieces

Required:

• 1 kg apricot
• 500 g sugar

Preparing the recipe:

1. Jam can be made from fruits of different ripeness.
2. Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
3. Remove the pits from the soft apricots, place them in a saucepan, add 4 tablespoons of water, cover with a lid and heat over low heat until softened. Then knead the fruits thoroughly, add sugar and continue heating while stirring.
4. Cut hard fruits, peeled, into small pieces and pour into hot puree. Cook until done.
5. We pack hot into clean jars and immediately roll up.

Apricot jam - 5 -Minute (video recipe)

Know that among stone fruits, apricots occupy one of the first places in terms of pectin content. Among the vitamins, carotene and vitamin C predominate in them. Add to the beneficial properties an attractive appearance and a pleasant delicate color - the popularity of apricots for canning justifies itself. In your family circle during tea drinking you can only hear approval for apricot recipes.

All types of preserves, marmalade, jellies or confiture are tasty and healthy in their own way. But apricot dishes occupy a special place. The jam made from these fruits has such a bright taste that every spoonful of it, even in the coldest winter, will bring you back to a warm summer.

For many housewives, pitted apricot jam is one of their favorites. It can be included in culinary works, since the fruits in it retain their shape, color and are evenly distributed throughout the volume.

The syrup, in which the apricots are conveniently placed, is transparent, without sugar clots.

Fragrant, amber-colored, moderately sweet jam serves as an excellent dessert for tea. It can be added to ice cream, milk, rice or semolina porridge.

How to make pitted apricot jam - general cooking principles

We sort out the apricots collected from the tree or purchased, leaving only moderately ripe and undamaged fruits. Then we weigh them to estimate how many cans we will need. At the same time, we take into account that from two kilograms of apricots a little more than two liters of jam is obtained.

We determine the number of cans based on how much space there is to store them. It is better if a container of no more than one liter is used.

We wash the jars with soda solution and dry them. Place them in a hot oven for a few minutes to sterilize. It is enough to hold the lids for half a minute.

Wash each apricot thoroughly. We do this especially carefully in the area of ​​the stalk, since the largest amount of dust collects there.

To speed up the process, you can use a soft bristle brush or sponge.

Pour the fruits into a colander and wait about ten minutes for the water to drain.

Then be sure to dry the apricots with a napkin or paper towel.

Jam can be made from halves or whole fruits.

In the first case, cut the fruit along the furrow and remove the pit. The result is apricot halves.

To make jam from whole fruits, you need to remove the pit so that the fruit does not fall apart. You can do this using:

a thick plastic knitting needle with a diameter of five to seven mm;

pencil;

brushes for painting;

Chinese chopsticks.

Using one of these devices we push the seed out from the side opposite the stalk.

To make jam from pitted apricots, you will need stainless steel cookware with a thick and wide bottom. Its size is important, since whole fruits must be placed in one layer.

You will need a saucepan for preparing syrup, a towel or gauze, a wooden or silicone spoon.

The required components of jam are apricots, sugar and a little water. Lemon juice or acid, cognac, almonds, and agar are also added.

How to make jam from pitted apricots depends on the preferences of the housewife and the time she has. After all, you can prepare the dish a day or several days in advance.

Pour the jam into jars, screw on the lids and move to a cool place for storage.

Recipe 1. How to make pitted apricot jam from whole fruit

Ingredients:

One kilogram of fruit;

Sugar – 800 gr.;

Water – 200 ml;

Six kernels of apricot kernels;

Citric acid – one teaspoon.

Cooking method:

Wash the fruits thoroughly.

Carefully remove the seeds using a thick knitting needle or pencil. Rinse them and place them on a paper napkin.

Cover the baking sheet with parchment and place the seeds at a distance of two centimeters from one another. Place in the oven for five minutes (160 degrees).

Then we split the seeds with a hammer and remove the kernels. Place them back in the oven for the same amount of time. Remove the skins from the cooled kernels.

Carefully pierce each apricot in several places with a skewer or toothpick.

Place the fruit in a wide saucepan.

Pour sugar into a saucepan and add water. Heat it until the sweet ingredient is completely dissolved.

We wait until the syrup boils, continue cooking for a couple of minutes, and pour it over the apricots.

Cool the mixture for up to half an hour and pour back into the saucepan. Again, wait for the syrup to boil and pour in the apricots. We repeat this three times.

Add fruit seed kernels and citric acid to the jam.

Boil the apricot mixture for a minute and immediately pour it into sterilized jars. Do not add one centimeter to the neck of the glass container.

Roll up the lid. Turn over to check the seal of the jar.

Recipe 2. How to make jam from pitted apricots “Sweet halves”

Ingredients:

One and a half kilograms of fruit;

Sugar – 1.3 kg.

Cooking method:

We break the prepared apricots into two parts and remove the pits.

Place the fruit in a deep bowl and add sugar.

They must stand for at least five hours. There is no need to add water; the apricots will release enough juice.

After the specified time, all the sugar may not dissolve, but this is not a problem.

Place the pan with fruit on the stove and set the heat to low.

Mix carefully with a wooden spoon. Don't let the sugar burn.

Boil the jam for about twenty minutes.

When the foam appears, remove it and turn off the heat.

Let the jam sit for two or three hours. Boil again for about fifteen minutes.

Pour the finished jam into prepared jars and send it to a cool place.

Recipe 3. How to make pitted apricot jam in a slow cooker

Ingredients:

Two kg of pitted apricots;

100 ml water;

One kg of sugar;

Two tablespoons agar;

1/2 lemon.

Cooking method:

Break or cut each apricot and remove the pit.

Transfer the fruit to the multicooker bowl.

Sprinkle sugar on the apricots.

Pour in water and squeeze out the juice from half a lemon.

Cover the kitchen aid with a lid.

We set the “Jam” mode for two hours and start.

Add agar to the finished sweet product and mix.

Pour the jam into clean jars and seal with lids.

Recipe 4. How to make pitted apricot jam in Azerbaijani style

Ingredients:

A quarter liter of water;

800 gr. Sahara;

One kg apricot (pitted);

One tbsp. l. lemon juice.

Cooking method:

Carefully rinse the fruits and leave in a colander for a few minutes.

We remove the seeds by piercing the fruits with a knitting needle. We do this carefully so as not to crush the fruit.

Dry the bones in the oven. This will take no more than five minutes (160 degrees).

Break the seeds with a hammer and remove the kernels. We peel them.

We insert the kernels inside each apricot.

Place each fruit separately into a wide-bottomed pan.

Pour boiling water over the fruits (up to half a liter) and cook for a couple of minutes.

Pour the water in which the apricots were boiled into a cup. If it is less than 250 ml, add to this amount.

Pour sugar into a saucepan. Fill it with water and prepare syrup. It should simmer for a minute or two.

Pour syrup over apricots. We leave them for eight or ten hours. Don't forget to cover the pan with fruit with a towel or gauze.

After three hours, the apricots need to be turned over. We use a non-sharp knife for this.

Pour the cooled syrup into a saucepan. Boil it and pour it back onto the apricots.

Leave again for eight to ten hours. We repeat the process.

Apricots must be left in syrup three times for at least eight hours.

Place the fruit in syrup on the fire. Turn each apricot over with a knife.

After the syrup boils, cook for five minutes over low heat. Remove the foam with a spoon.

Leave the jam for four hours.

Then cook for another five minutes. Add lemon juice.

Remove the remaining foam and pour the finished jam into sterile jars.

Recipe 5. How to make pitted apricot jam in slices

Ingredients:

A kilogram of apricots;

Sugar – 800 gr.

Cooking method:

Remove the pits from the apricots.

Pour water into the pan so that it covers the bottom.

Pour three tablespoons of sugar. Mix it with water.

Place the apricot slices on top and sprinkle them with sugar.

Place the vessel on low heat.

We carefully watch how the sugar melts. As soon as the syrup appears, remove the pan from the heat. We set it aside for two hours. Do not stir with a spoon!

Place the pan on the stove again and turn on low heat. The syrup starts to boil - turn it off.

Let the jam sit until the morning.

Bring the jam to a boil and immediately pour into jars.

Recipe6. How to make pitted apricot jam with lemon and cognac

Ingredients:

A kilogram of sugar and apricots;

150 ml each of cognac and lemon juice.

Cooking method:

Divide the apricots into halves and remove the pits. If the fruit is too large, it can be cut into four parts.

Place the fruits in the prepared pan for cooking.

Pour lemon juice, cognac into apricots and add one hundred grams of sugar. Cover the container with a towel or napkin and leave until the morning.

Place the pan on low heat and simmer for about fifteen minutes until the fruits soften.

Add all the remaining sugar. When it dissolves completely, increase the heat and cook for half an hour after boiling. During this time the jam should thicken.

Pour it into jars, cover with a napkin and do not touch until it has cooled completely.

Then we tightly screw the glass containers with lids and send them to the pantry or cellar.

How to make jam from pitted apricots - tricks and useful tips

To obtain amber-colored jam, apricots must be firm. The most suitable varieties are Zhardeli and Monastyrsky.

To avoid turning the apricot into mush, prick the fruit over the entire surface with a toothpick.

To preserve more vitamins, the jam should not boil.

The bitter taste of the dish can be removed by adding apricot kernels to it.

To prevent the jam from being cloying, the optimal ratio of fruit and sugar syrup should be one to one.

It is better to pour jam into a hot jar. Then it will not become sugary and there will be no fermentation process.

It is not advisable to stir the jam with a spoon. It is better to slightly lift the pan and shake it.

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

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

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

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

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I like to make this treat thick, with lots of amber halves and a little syrup.

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

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

Winter jam from apricot halves

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

Apricot jam “Pyatiminutka”

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

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

We will need:

• apricots – 1 kg
• sugar - 1 kg

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

So in this case you can take the same amount.

Preparation:

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

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

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

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

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

Cover with a towel or napkin.

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

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

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

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

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

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

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

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

Amber apricot delicacy with lemon slices or halves

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

We will need:

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

Preparation:

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

So, let's get started:

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

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

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

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

3. Also prepare cold water. It needs to be poured into a basin in a volume large enough to accommodate a kilogram of cooked fruit.

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

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

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

Then take them out and let them dry slightly.

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

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

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

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

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

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

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

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

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

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

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

And again leave for 10 hours.

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

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

14. Store in a cool, dry place.

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

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

How to make apricot jam in a slow cooker

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

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

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

Thick apricot jam for the winter with kernels

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

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

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

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

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

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

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

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

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

Instead of apricot kernels, almond nuts are also added. And with the use of walnuts, an amazingly tasty “royal jam” is prepared. Someday I will also share his recipe.

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

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

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

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

Bon appetit!

On cold winter days, you often want to feel a little summer sun. Apricot jam can provide a bit of warmth. The amber color and unique taste will not leave even the most demanding gourmets indifferent. Apricot jam can be prepared according to a large number of recipes: with pits and kernels, slices or whole fruits. In this article you will learn various methods for preparing homemade preserves.

How to make apricot jam

There are many ways to preserve apricot jam, but the steps are the same for all. First you need to add sweetener to the fruit, wait for the juice to release, then boil and pour into sterilized jars. You can add orange, peach, apple, nuts (walnuts, almonds) to the fruits, cook with gelatin, lemon juice. A kilogram of apricots yields approximately 10 servings. Any type of fruit can be used for harvesting, but they should not be overripe. You can use slices or whole apricots.

Apricot jam recipes

Seedless

• Cooking time: 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 1180 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Seedless apricot jam is the best way to preserve it for the winter. This method refers to the classic preparation option. In royal jam you will feel the wonderful taste of summer, this is a great dessert for breakfast. Choose the Polesie or Jubilee variety; dense fruits make the preparation tastier. The instructions will tell you how to make jam. It is necessary to adhere to the proportions, and store the finished product in a cool place.

Ingredients

• firm apricots – 1 kg;
• sugar – 500 g;
• water – 250 ml.

Cooking method

1. We wash the apricots under running water and dry them.
2. Remove the skins and take out the seeds.
3. Place the fruit pieces in a fireproof container.
4. It is necessary to boil the syrup to a liquid consistency; to do this, pour sugar into a pan, adding 200 ml of water.
5. Place the container on medium heat.
6. Cook, stirring with a wooden spoon, until the sugar dissolves (if it starts to burn, add the remaining water).
7. After this, pour the syrup over the apricots and wait for them to cool.
8. Pour the liquid into a saucepan, boil, and pour in the fruit.
9. We repeat the process at least 3 more times.
10. Pour hot into jars and immediately close with lids.

In slices

• Preparation time: 1 day 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 4400 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Apricot jam in slices is a wonderful dessert that will delight every member of your family. Choose slightly unripe fruits; they will retain their shape better during cooking. For this recipe, you can use any variety of fruit, try to use a high-quality sweetener. Making homemade apricot jam in slices takes time, but you will be pleased with the result. Share a photo of the workpiece if you use this method.

Ingredients

• apricots – 1 kg;
• sugar – 1 kg;
• citric acid – 0.5 teaspoon.

Cooking method

1. Sort, wash and dry the fruits.
2. Remove the seeds.
3. Place the fruits in a saucepan, add 300 g of sugar.
4. Place a second layer and add 300 g of sweetener.
5. Place a third layer of fruit and add the remaining sugar.
6. Leave them for a day in a cool place.
7. Place the pan over medium heat and cook until it boils; the apricots should become translucent.
8. Add citric acid and constantly skim off foam while boiling.
9. Boil the contents for 10-15 minutes.
10. Transfer the hot mixture into sterilized jars and close the lids.

With bones

• Preparation time: 3 days.
• Number of servings: 10 persons.
• Calorie content of the dish: 4500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: difficult.

Apricot jam with pits is a healthy and tasty product. The grains are rich in vitamin B17 and are used in medicine to prevent cancer and many respiratory diseases. For this recipe, choose firm, fully ripe fruits. Fruits should be small in size. Carefully follow the instructions for making jam and observe the proportions.

Ingredients

• apricots – 2.5 kg;
• water – 250 ml;
• sugar – 2 kg.

Cooking method

1. Wash and dry the fruits.
2. Squeeze out the seeds using a pencil, being careful not to damage the shape of the fruit.
3. Remove the nucleoli and remove the film.
4. Insert the seeds into the fruit.
5. Pour sugar into a saucepan and mix it with water.
6. Boil the cheese until smooth, you should get about 0.25 liters.
7. Prick unripe berries with a wooden toothpick and place them in boiling syrup.
8. Cook for 5 minutes without stirring.
9. Carefully remove the foam.
10. Leave the workpiece for 7-12 hours.
11. Repeat the process of cooking and infusing several times, the consistency should be thick.
12. Pour the mixture into sterile jars and close the lids.

With walnuts

• Cooking time: 24 hours.
• Number of servings: 10 persons.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

These instructions indicate how to cook apricot jam with walnuts. Fruits and nuts will give your preparation of whole slices a special taste and make it even healthier. Jam will decorate any dessert; it can be added to porridge, or simply eaten with a spoon. Fruits of any variety are suitable for this dish; the nuts must be peeled and cut into small slices. Delicious fruits will delight you in winter not only in the photo, but also in jars in the kitchen.

Ingredients

• apricots – 1 kg;
• water – 300 ml;
• sugar – 1 kg;
• walnuts – 150 g.

Cooking method

1. Wash the fruits, remove the seeds, and divide them into halves.
2. Place sugar in a container and fill it with water.
3. Cook the syrup over low heat; carefully stir the contents of the pan.
4. Add nuts and fruits to the boiling mixture.
5. Cook for 5 minutes.
6. Remove the pan from the heat and leave overnight.
7. Boil the mixture over low heat for 15-20 minutes until completely thickened.
8. Pour the jam hot; you must immediately roll up the jars.
9. Turn the containers over and wrap them until they cool completely.

From unripe apricots

• Cooking time: 5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 3500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

It happens that a branch breaks, or for other reasons unripe fruit remains. To prevent the product from spoiling, you can make dessert for the winter. The apricot jam recipe will help even novice housewives make preparations; you won’t need time to peel the fruit. Green fruits will give the dessert an amazing taste that will appeal to even the most demanding gourmets.

Ingredients

• unripe apricots – 1 kg;
• water – 600 ml;
• sugar – 1 kg;
• lemon juice – 1 tablespoon.

Cooking method

1. Pierce the fruits lengthwise and crosswise.
2. Rinse them thoroughly in cold water and place in a colander.
3. Dip the fruit into boiling water 3 times.
4. Decant them and dry them.
5. Pour sugar into water.
6. Cook until the sugar grains are completely dissolved.
7. Dip the fruit in the prepared sweet syrup, add lemon juice.
8. Cook until done, periodically skimming off the foam.
9. Pour the hot mixture into jars.

Jam Pyatiminutka

• Cooking time: 13 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 3000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A great option for making jam when you don’t have a lot of time is a five-minute recipe. For this dessert, you can take any variety; choose soft and ripe fruits. This is a basic recipe; if you wish, you can add almonds or walnuts to the preparation. This delicious dessert will give you a taste of summer on cold winter days. If you make this recipe, please share a photo of the resulting jam.

Ingredients

• apricots – 2 kg;
• sugar – 600 g.

Cooking method

1. Wash the fruits and remove the pits from the apricot halves.
2. Place in a container and add sugar.
3. Leave the products for 10-12 hours so that they release their juice.
4. Put it on fire.
5. Cook the contents of the pan for 5 minutes, stirring constantly.
6. Pour into jars and roll up immediately.

Apricot-orange

• Cooking time: 18 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 4000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Apricot jam with citrus fruits is a great way to add variety to your holiday table. Fruit mixtures produce an amazing taste; orange will give a pleasant smell and color to your preparation. For this method of preservation, choose unripe, strong fruits; use pitted citrus fruits. The preparation can be used as a filling in pies, simply eaten with a spoon or spread on sandwiches. How to make citrus jam is described below in the article.

Today we suggest you figure out how to properly prepare tender jam from pitted apricots for the winter for long-term storage. The consistency of the sweet dessert will be thick. Therefore, let's look at step-by-step recipes on how to make a delicacy quickly and tasty.

In the summer, the main occupation of most housewives is canning vegetables, fruits and berries. After all, there is nothing better than discovering delicious jam or a fragrant salad or snack in late autumn or winter.

Apricot jam: a classic recipe for the winter

This cooking option involves using apricots along with pits. Let's look at how to make delicious jam with health benefits.

Products

• fresh fruit - 1.4 kilograms;
• granulated sugar - 2.2 kilograms;
• filtered liquid - 0.6 l;
• citric acid - 4 g.

Recipe

For cooking, fruits should be chosen fresh, ripe and without external signs of rot. Remove the stems, rinse thoroughly and dry.

Pour water into a large container, bring to a boil and place the fruits in boiling water. Cook for 2-3 minutes on medium heat. Drain in a colander and cool under cold water. Leave until excess moisture has completely drained.

Using a wooden toothpick, pierce each berry in several places.

Pour the required amount of liquid into an enamel food bowl and add granulated sugar. Place on the stove, boil and cook with regular stirring until the grains are completely dissolved.

Place apricots in hot syrup, add citric acid and bring to a boil again. If foam forms on the surface, remove it carefully. Remove container from heat.

Cover with gauze and wait 8 hours to cool. Repeat the boiling and cooling procedure. Do not forget to stir the mixture, otherwise it will burn and ruin the entire taste of the dish.

After the second cooling, boil the jam for another 5-10 minutes and check for doneness. Drop it onto the saucer and if the drop does not spread, then the dessert is ready. Otherwise, continue cooking.

Cover the container with the sweetness, cool and place in sterile jars. Place a small piece of parchment paper on top, tie with twine or simply seal tightly.

Apricot fruits will be cooked in 3 stages. The product must first be pitted. The process of preparing dessert helps preserve most of the nutrients, taste and aroma of the berry. The color of the finished product is natural.

Products

• apricots - 2.4 kg;
• granulated sugar - 2.4 kg.

How to make jam from pitted apricots for the winter?

Sort the berries, remove spoiled fruits. Rinse, dry, divide into 2 parts and carefully remove the seeds.

Place the prepared product in a large saucepan, add sugar. Stir gently, cover and leave for 8-10 hours. During this time, the ingredient will give the required amount of berry juice.

Place on the stove, boil, reduce heat and heat for 3 minutes. Cover and let sit on the kitchen counter for 8 to 11 hours.

The berries will be completely soaked. Put it back on the fire and boil. Remove from heat and cool again for 10-12 hours.

On the third day, bring the mixture to a boil again and heat for 5 minutes. When foam forms, carefully remove it, otherwise the composition will taste bitter. Place into sterile jars, close tightly and turn the lid down. After cooling, store in the cellar.

This video will show you how to properly cook without seeds.

Royal recipe for apricot jam with pits

The second name is royal. Its appearance is magnificent, and for lovers of gourmet food it is simply a godsend. The simple cooking method is also attractive. It is allowed to cook whole fruits, but first carefully remove the pit. So, let's look at the detailed preparation option.

Ingredients

• Apricots - 1.7 kg;
• Sugar - 1.7 kg.

How to cook?

Sort the main component and remove the stem. Rinse under running water. Place in a saucepan, pour boiling water over it and wait 2-3 minutes. Drain in a colander, dry and carefully remove the seeds, but do not throw them away.

Place the prepared product in an enamel container and cover with granulated sugar.

Stir gently, cover and leave on the kitchen counter for 2 hours to release the aromatic juice.

Remove the grains from the seeds, which will be used in the future.

Place the container with the fruits on the hob, boil, lower the heat and cook for another 40 minutes. Do not forget to stir the mixture from time to time and remove any foam that has formed.

After the time has passed, pour out the kernels, stir and cook for another 5 minutes.

The jam turns out not only beautiful, but also very tasty and aromatic. When hot, place into sterile jars and close tightly. Check to see if the contents are leaking from under the lid of the jar.

Turn over, cover with a warm cape and leave in this form until completely cooled.

Be sure to check that nothing is running up, otherwise this could lead to an unpleasant situation after a while. This is the magical mixture you should get. Delicious discoveries and achievements to you!

Apricot confiture is prepared quickly and easily. The jam itself turns out thick, since no liquid is used during cooking. The dessert can be used when serving pancakes, pancakes, and also for baking.

Products

• apricots - 1.6 kilos;
• sugar - 0.7-0.8 kg;
• pectin (thickener) - 45 g.

Harvesting method

Sort the fruits, rinse, cut into 2 parts and remove the pit. Pour boiling water over it and place in a blender bowl. Grind until puree-like.

Pour the resulting mass into a saucepan with a thick bottom, add granulated sugar and 40 grams of thickener. Stir, put on the stove, boil and pour out the remaining sweet ingredient. Bring to a boil and cook for another 5 minutes. Remove from stove.

Pour the finished dessert into clean, sterile jars. Close tightly, turn over and wrap in a warm blanket. After cooling, store in a cool place for the winter.

This jam will go well with:

1. Lush pancakes with kefir

Apricot jam with citrus fruits (with orange)

Jam with the addition of citrus fruits has a delicate, pleasant aroma and taste of orange. To obtain a thicker consistency, a gelling component is used.

Compound

• apricots - 900 gr;
• apples - 600 g;
• orange - 250 grams;
• sugar - 1.4 kilograms;
• red currant - 150 g;
• "Zhelfix" - 1 sachet.

Harvesting apricots for the winter

All fruits and berries must be carefully sorted, washed and the seeds, seeds and stalks removed. Finely chop the orange zest on a grater. Chop all ingredients into small cubes.

Place in a large, capacious container and add granulated sugar and thickener. Close for a while on the kitchen table.

Then place it on the stove, boil and cook for 7 minutes over medium heat. When foam forms, it must be removed regularly.

Then pour in the red currants and continue cooking for another 5 minutes. Remove from heat, cover with gauze until completely cool.

After the time has passed, wait for it to boil and cook for 10 minutes. When hot, place into sterile containers, close tightly, and after cooling, put in the refrigerator.

The finished jam has a consistency similar to honey or marmalade.

Apricot jam recipe in a slow cooker

A “miracle oven”, or to be more precise, a multicooker, will help you prepare a delicious dessert quickly.

Products

• apricots - 1.7 kilos;
• granulated sugar - 1.3 kg;
• filtered liquid - 80 ml.

How to cook?

Sort the fruits, remove the stem and rinse. Cut into 2 parts and remove the pit. Place the prepared fruits in a multicooker bowl.

Add granulated sugar and mix. Pour in the specified amount of liquid; the apricots should sit in the sugar for 2-3 hours.

After the specified time, put it in the multicooker on the “Stew” mode. Stir gently, heat through, and after 5 minutes open the lid. And after 10, remove the foam and turn off the heating of the oven.

Leave the apricots in the syrup for 12 hours in the multicooker itself. Rinse the jars and dry them in the oven, and boil the lids.

Then the jam is brought back to a boil and boiled for another 5 minutes, in the “Stew” mode. Pack into clean, sterile jars and close tightly, turn over and wrap in a warm blanket. Store in a cool place.

Apricot jam with peaches

You have a large number of exotic fruits on your hands and you don’t know what to do with them. Then we suggest you make delicious jam so that the fruits do not disappear. In winter, it will be nice to open a jar and remember the taste of summer.

What do you need

apricots - 1 kg;

peaches - 1 kg;

nectarines - 500 g;

granulated sugar - 2.5 kg.

Preparation

Sort all purchased fruits, remove stems and seeds. There is no need to throw away the apricot pits, as they will be useful later for cooking.

Chop the prepared fruits into pieces of any size. Place them in a large, capacious bowl and cover with granulated sugar.

Place the container with the contents on the stove, turning on low heat. You can add a little water to prevent burning. While stirring, bring the mixture to a boil, but do not cook.

Remove from heat, cover with a lid and leave on the kitchen counter to cool. After 10-12 hours, the boiling and cooling procedure is repeated.

Peel the apricot kernels, cut into several pieces and place in the jam. Bring to a boil, pack into clean, sterile jars, close tightly, cool and put in a cool place.

Apricot confiture - jam with gelatin

This very tasty dish is prepared without any problems - quickly and easily. Instead of gelatin, gelatin based on natural ingredients is used. With it you can quickly make any preparations for the winter.

Apricot jam is prepared in several versions and turns out very tasty and aromatic. Especially if you keep all the proportions.