Apricot jam slices simple recipe. Delicious jam from whole apricot slices

Tasty, healthy and very beautiful jam can be made from apricots. This fruit is very useful because it contains provitamin A, that is, carotene. It prevents the production of free radicals and improves immunity.

If you are watching your figure, then a fruit like apricot should also be yours best friend. But all these arguments work exclusively in favor of fresh apricots. It’s worth thinking about why not make apricot jam in slices for the winter. This article will publish the 5 best recipes.

This version of the recipe is not entirely classic, but it can be safely included in the list of the 5 best, since this delicacy is prepared very simply from a minimum of ingredients. Although be prepared that it takes a lot of time to prepare, this is due to the infusion of syrup and fruits.

Ingredients:

• 1 kilogram 100 grams of apricots;
• 1 kilogram 300 grams of granulated sugar;
• 1.5 glasses of water.

Preparation:

1. Apricots should be washed very well, but do not rub or squeeze them, so as not to damage the skin. Wipe with a paper towel and cut into slices.
2. Prepare enamel pan for jam and place chopped apricots in it.
3. Boil the syrup in a separate cup. To do this, mix sugar and water and put on fire. Cook, stirring constantly. It needs to thicken a little.
4. The main thing is that the sugar does not burn.
   Next, pour the syrup over the apricots and leave them to steep for 12 hours. After the time has expired, pour the syrup back into the pan and put it on the fire; when the mixture boils, pour the apricots back in.
5. Leave to infuse for the same period of time.
   Next, we repeat the steps of boiling the syrup and then pour the apricots again, but do not leave it to infuse, and put the pan on gas. You should wait until foam forms and remove it.
6. You need to cook the jam for about 60 minutes over low heat. When the syrup acquires a golden-orange color, you can turn off the heat and roll the delicacy into sterilized jars. Then put them with the lid down and leave to cool.

Do not stir the jam with a spoon; it is better to shake the pan a little so as not to damage the apricot slices.
This jam should be stored in cool place.

Tsar's apricot jam

An interesting version of apricot jam for the winter in slices, which is called royal for a reason; it is included in the 5 best recipes. It got its name from one ingredient that gives the taste astringency, this apricot kernels.

Ingredients:

• 1.2 kilograms of apricots;
• 1.2 kilograms of sugar;
• 220 grams of water.

Preparation:

1. Apricots should be washed well without damaging the skin, cut into slices and dry the pits.
2. Preheat the oven and leave the bones for 5 minutes to dry. Then split them and remove the core.
3. Next, you need to prepare a syrup from water and sugar and, after boiling, pour in the apricots and pits.
4. After the jam has cooled, turn on the gas and put the whole mass on it, wait until it boils and immediately remove from the gas. Leave to cool.
5. Once the jam has reached room temperature, put it in last time on the fire and cook until done. Hot jam is rolled into jars.

Apricot jam with walnuts

A very interesting combination is obtained if you add walnuts to the apricot slices. This recipe can definitely be included in the top five most delicious and simple ones.

Ingredients:

• 1.1 kilograms of apricots;
• 155 grams of walnuts;
• 310 milliliters of water;
• 1.1 kilograms of sugar.

Ingredients:

1. Remove pits from well-washed and dried apricots. Cut into slices.
2. Pour water and sugar into a pan, preferably enameled. Place on the fire and simmer over low heat.
3. When the sugar is completely dissolved, the syrup is ready. You should wait until it boils and pour in the apricots and nuts. Boil the mixture for 4-6 minutes and turn off the heat.
4. Leave the fruits and nuts to soak for at least 12 hours. After the time has expired, put it back on the fire and boil for 22 minutes.
5. Afterwards, the hot jam can be distributed into jars that have been previously sterilized.

Apricots in their own juice

The jam does not have to be boiled, you can make it very delicious apricots for the winter in own juice. They are perfect as an independent dessert, or for decorating, for example, a cake or pastries. This recipe, which is included in the 5 best, is prepared quite simply using a minimum of ingredients.

Ingredients:

• 520 grams of apricots;
• 155 grams of sugar;
• 1⁄2 teaspoon citric acid.

Preparation:

1. The first step is to remove the pits from washed apricots.
2. The jar in which the apricots will be placed should be rinsed very well. warm water and sterilize.
3. Cut the apricots into slices and place them in a jar, shake it. Not all fruits must fit into the jar. Put them in the refrigerator.
4. Sprinkle the apricots in the jar with sugar and cover it with a lid, which also needs to be sterilized. Leave the apricots for 12 hours until they release juice.
5. After time has passed, you should add it to the jar. citric acid and the remaining chopped apricots.
6. Line the bottom of the pan with a towel and place the jar on top of it. Next, put the pan on the fire and boil water.
7. Keep the jar in boiling water for 10 minutes. Now you can close the jar and turn it over. Wrap it in a warm blanket and wait until it cools down.

Apricot and gelatin jam

This version of the recipe for jam from apricot slices, which is prepared for the winter, can be made a little more varied by adding just one ingredient, gelatin. The jam turns out like jelly.

Ingredients:

• 1.1 kilograms of apricots;
• 2.5 tablespoons sugar;
• 35 grams of gelatin.

Preparation:

1. Wash the apricots and remove the pits and allow the fruit to dry.
2. Cover them up granulated sugar and gelatin which dissolves quickly. Leave to brew for 24 hours.
3. When the time is up, the apricots should release their juice.
4. Next, you should put the apricots on the fire and bring the mixture to a boil.
5. Then you can put the jam in pre-prepared sterilized jars. The jars must be tightly closed or screwed.

1. Jam must be stored correctly. Transparent glass containers are perfect for this. It must be washed well before spreading the jam and sterilizing it.
2. If you are an amateur thick jam, then do not add water when cooking, let it simmer in its own syrup.
3. Under no circumstances should you use spoons or spatulas to stir apricot jam into slices while it is cooking.
4. This threatens that the delicacy will turn into puree without whole apricots. Just shake the container a little or scroll in a circle.

When the jam is boiling, the heat should not be too high and the syrup should not boil. This can lead to the jam losing its shape, all the slices will boil down and turn into a homogeneous consistency with rarely visible fruits.

Apricot jam has a special place. Of course, who perceives it how. I do not really like fresh apricots, peaches are another matter. But I have met lovers who claim that apricots are much tastier. As always, the taste depends on the color - there are no comrades.

I already gave recipes this year various jams. This is original and very tasty. And delicious. Rare and yet delicious. Unsurpassed And also not very common homemade.

But now it’s time for apricots, and although fresh apricots... okay, I won’t, everything is delicious, but the jam made from them, as well as compotes and other sweets, turn out excellent. Let's cook.

Step-by-step recipes for delicious pitted apricot jam for the winter

In this article we will look at how to make apricot jam, simple and tasty, seedless, in slices. Apricot and orange jam. Adjust the amount of sugar yourself. Some people can't eat sweets, while others love them. So look at the guidelines in the recipes and add depending on what you want to get. Good luck!

Menu:

1. Apricot jam is simple and quick

We will need:

• For 1 kg. apricots - 400-500 g. sugar

Preparation:

1. There is a peculiarity in the preparation of this jam; we add little sugar. It’s just that the amount that is usually added is very sweet for me. But despite this, the jam turns out very tasty, fragrant, and everyone, not just me, eats it with pleasure.

2. We try to take smooth, large apricots, but any will do. Cut the apricot in half around the circumference and remove the pit. We do the same with all apricots.

3. We took out the pits and since our apricots are large, we cut each half in half.

4. We have 3 kg. apricots Based on the fact that we do not want to cook very sweet jam, we add 1.2 - 1.5 kg. Sahara. See for yourself. If you want it a little sweeter, add a little more sugar.

5. Spread the sugar over the surface of the apricots, close the lid and leave to stand for 3 - 4 hours, the apricots should give juice.

6. In the meantime, we will have time to sterilize the jars and lids. There are many methods of sterilization, I recently read an article on the website - There is Happiness - about sterilizing jars, it’s very useful, read it, we prefer the one that suits us the most, it’s in the oven.

7. Wash the jars thoroughly and place in a cold oven. We close the door. Turn on the oven at a temperature of 120° - 130°. After the oven has heated to this temperature, let the jars sit for 5-7 minutes. Make sure all the jars are completely dry. Turn off the oven. Open the oven door and let the jars cool slightly.

8. The apricots have stood for 4 hours, there is still sugar on top, but there is already juice below. There is no need to stir anything yet. Place the basin on a small fire and warm it up.

9. When the apricots have warmed up a little, you can carefully stir them. Mix from bottom to top. You will see that they have already given quite a lot of juice.

10. Stir and continue heating. We need the sugar to dissolve and we will bring the jam to a boil. The jam must be stirred periodically. Not often, as needed.

11. The jam has boiled. Cook for another 5-7 minutes and you can pour into jars.

Pour into jars

12. As you remember, we have already sterilized the jars in the oven. Now you need to sterilize the lids. We put the lids in a deep pan and pour boiling water over them and leave for 7-10 minutes.

13. Pour hot jam into hot jars. We left them in the oven with the door open, despite this, they were still hot.

14. Jars must be filled completely, to the brim. Before closing the lids, we wipe the threads of the jars so that the jam does not accidentally get under the threads of the lids and the jars open easily.

15. Turn the jars over with their lids down, cover them with a towel, then wrap them in something warm (wrap them up) and let them cool.

16. After the jars have cooled, open them, turn them over and let them cool completely. Well, after that we put the jars away for storage. Please note that since we added very little sugar, the jam should be stored in a cool place.

Of course, we didn’t forget and poured some into a vase to try. Our apricot jam turned out very tasty and quite sweet.

Enjoy your tea!

1. Amber jam from pitted apricots recipe for the winter

Ingredients:

• Apricots-1 kg.
• Sugar - 600 or 800 grams (if sour apricots)

Preparation:

1. Take a deep bowl in which we will cook the jam and pour a couple of tablespoons of water into the bottom of this bowl. The water needs to cover the bottom. Two spoons are not enough, add more.

2. Add 2-3 tablespoons of sugar to the water at the bottom and stir. We do this because apricot jam tends to stick strongly to the dishes, unlike strawberries. Therefore, if there is a little water and sugar at the bottom, then syrup will immediately form at the bottom and the apricots will not burn.

3. Apricots should be washed well and cut in half. Remove the bone. Place whole halves of apricots in a saucepan filled with water and sugar. There is no need to cut them anymore.

4. All halves of apricots are placed in a saucepan. We begin to fill them with sugar.

5. You can see the approximate proportions in the ingredients, but some apricots are sour and some are sweet, so add sugar to taste. We add sugar so that all the apricots are covered and level it over the surface.

Let's start making jam

6. Place the jam on the lowest heat. The sugar will slowly, literally in a few minutes, begin to melt into syrup.

7. As soon as the syrup begins to appear, the pan must be removed from the stove, even if not all the sugar has dissolved. Leave the pan on the table for a couple of hours. Do not interfere under any circumstances.

8. After 2 hours, put it on the fire again and bring to a boil. The sugar has almost all melted, leaving only the syrup. It is not advisable to stir with a spoon, so shake the pan by the handle, shaking it slightly.

Do this carefully so you don't get burned. We do this so that the apricot slices separate from each other and the sugar melts faster.

9. Continue cooking. Now the jam began to boil and gurgle. Remove the jam from the heat.

10. You see, such a small foam has formed on top. Again, it is not advisable to stir with a spoon, so we take the handles with both hands and rock them a little from side to side. Carefully! Don't get too hot!

11. Make sure that there is no accidental sugar left on the bottom. Leave the jam overnight to cool and set.

12. In the morning, put the cooled jam back on the stove and bring to a boil. As soon as it boils, immediately remove from the stove and pour into jars. Jars and lids must be sterilized.

13. Poured into jars. Don’t forget to pour it into a vase so you can try it now.

Look, the jam turned out to be a bright amber color. All slices are intact. If you cook longer, not boil twice, but more, the jam will become darker. But we love light things.

Well, our pitted apricot jam is ready.

Beautiful, fragrant. You can store it and don’t forget to serve some right away.

Bon appetit!

1. Apricot jam in slices, with citric acid, for the winter

Ingredients:

• Sugar - 2 kg.
• Apricots - 2 kg.
• Citric acid - a pinch

Preparation:

1. We take apricots that are not too ripe. Ours are also quite small. And although they are not very beautiful, the jam should turn out very tasty. We got about 2.3 kg.

2. Pour sugar into a saucepan. Add sugar to taste. If you don't like it too sweet, add less. Pour half a liter of water and place on low heat. Stir all the time and bring to a boil. After boiling, boil the syrup for another 5 minutes. Don't forget to stir. so that the sugar does not stick to the bottom.

4. Remove the syrup from the stove and immediately pour it over the apricots.

5. Carefully try to drown the apricots with a spoon so that each apricot is dipped into the syrup. Cover with a lid or cellophane film and leave for a day.

6. After a day, the jam has already released juice, now it needs to be drained.

7. Ask someone to help you, because it is very inconvenient to do it alone. We cover the jam with a smaller lid and, holding the apricots with it, pour the juice into another bowl.

8. Set the apricots aside, and put the syrup back on the stove.

9. Stir the syrup, bring it to a boil and let it simmer for a couple of minutes. Turn off the stove, remove the syrup and pour it back into the apricots.

10. Level it and leave it again for a day. A day later, on the third day, drain the syrup again and put it on the fire. Also stirring, bring to a boil and pour the boiling syrup over the apricots again and leave the jam for another day. Do not forget to cover each time with a lid or film.

11. On the fourth day, open the jam and put it on the fire. Mix very carefully with a wooden spatula. The jam is boiling, let it cook for another 5 minutes. Add a pinch of citric acid.

12. Turn off the gas and immediately pour into sterilized jars. Close the lid.

Our apricot jam in slices is ready.

It turned out delicious, sweet, fragrant jam for the winter with whole slices.

Enjoy your tea and enjoy your meal!

Good day, readers and subscribers! Summer is in full swing, and today I would like to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves this delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very delicious?

What do you think, is it possible to add apricot kernels to add flavor to this dish? If you don’t know, then quickly read this article, take it and, with joy and good mood, make jars for the winter, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other baked goods.

Interesting! It turns out that apricot jam can be cooked as whole fruits, and amber from halves, but you can do it differently, boil it strongly to make jam or marmalade.

Which preparation option do you prefer? Write your reviews or suggestions, I will be very glad to read them.

Apricot jam with pits “Royal recipe”

In another way, this option is called royal, it looks very magnificent, for gourmets it’s just a godsend, and besides, it’s a very simple way of cooking. You can boil whole apricots, but if you remove the pit from the center, it will turn out very, very tasty.

We will need:

• For every kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour boiling water over it, and then remove the seeds, but do not throw them away.

2. Fill the entire container with these sunny beauties with granulated sugar.

3. Mix with a slotted spoon very carefully and leave them for a couple of hours to separate sweet juice and aroma.

4. Now open the seeds and remove the grains, how to do this, you can watch the video at the end of this point or use method two, i.e. place them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in no time.

5. So, how to add kernels to jam? You need to do this after boiling the jam for 30-40 minutes after boiling, simmer over low heat and remove it every time there is foam.

7. It turned out very beautiful. Pour the hot jam into dry sterilized jars, wrap them with sterilized metal lids, due to the fact that the method is hot, the containers undergo heat treatment again.

Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (you will learn how to do this later), then pour it into jars while hot, but wait until it cools down, since if you immediately cover it with a lid, there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you cook for more than five minutes, you can pour it cold, but it’s better to pour it hot, just let it cool in the jar.

8. Immediately turn it over, wrap it well in a towel, and leave it until it cools completely, and then put it in the cellar or send it to a cool place.

9. 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!

Important! What to do, if ready dish moldy or fermented? If it has fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, perhaps you didn’t remove the foam during cooking or didn’t wash the fruit well, which is what caused such unpleasant processes.

As promised, I’m sharing the link “How to peel apricot kernels very quickly and easily?”

Prepare apricot jam according to a proven recipe

Simple seedless apricot jam for the winter - thick and very tasty

Do you want to make it for future use so that it doesn’t sour or ferment? Then take this note to help and prepare according to it.

As a child, I remember eating such a masterpiece at my aunt’s, who always prepares it for the winter, I don’t know why, but she seemed to make it the most delicious, probably not without reason, I decided to find out all the secrets of preparing this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.

Important! Be sure to rinse the apricots well under running water.

It seemed natural to me that everyone does this procedure, but some people don’t get the jam, it starts to ferment, fly up, and a lot of other things can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is very slight, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take them out and she will easily come off them.

Interesting! If this miracle is bitter for you, then don’t be upset next time, just remove the skin from the kernels and apricots.

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this best recipe from the cook.

We will need:

• apricots – 1 kg
• granulated sugar - 1 kg

Important! Notice the proportions are 1:1, always remember this.

Cooking method:

1. Well, here they are, our sunny beauties, ah-ah-ay, the main thing is not to eat them right away while you wash and cut them. I already made jam once... 😛 first I ate a piece myself, then my husband came in, followed by the children, and in general I had to cook it another time.

Well, let's get started, first of all, as I already noted, you need to wash the fruits well, it would be better if you soak them in water for a while.

Important! Take only the freshest and ripe ones, but at the same time they should be hard, not soft; soft overripe ones are better for jams or marmalade.

2. Second step, you will need to remove the seeds, how to do this carefully and quickly? There are ways, how do you do it?

Interesting! The first fastest in my opinion is to take special device, which will remove the pits itself, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone has probably seen it. 🙂

The second method, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.

The third is the most original, you need to take a stick or pencil, a brush and, with the end, press the fruit into the middle, helping the seed come out.

3. Now proceed directly to cooking the food. In order to do this, you need to sprinkle the prepared fruits with sugar and put them in a cool place.

Important! They must give up their juice to make it tasty and aromatic.

4. Now place the pan on the stove and bring the mixture to a boil; if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools and the juice is better absorbed; 11-12 hours should pass. Then bring it to a boil again and cook for 15-20 minutes so that everything boils well, do not forget to stir so that nothing burns.

5. Well, take a sample, everything is ready, all that remains is to pour it into jars, don’t forget to sterilize and seal them metal lids with elastic band.

Important! It’s best to take small jars, but the next question is how and where to store it? It is best to do this in the cellar or in a cool place, such as a refrigerator.

I wish you everything to be 5+, the main thing is to be in good mood and everything will work out for you!

Apricot jam with kernels for the winter

This species will be seedless with nucleoli, and will be classified as quick option preparation, in our family they call it “Five Minute”. Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.

Interesting! By the way, you can cook not only apricots for five minutes, but any other berries, because this is the most useful option, since it does not require much cooking, which means it will retain more of the vitamins that nature gave us. I would also like to note that it takes a minimum of time to prepare, and the result is cool, fragrant and very, very beautiful, just stunningly amber.

You can prepare this delicacy with the addition of water, or without it. Which one do you like best? I will tell you step by step today using water.

We will need:

• Apricots – 2 kg
• Cores from apricot kernels– 220 g
• Sugar – 2 kg
• Citric acid – 6 g
• Water – 400 ml or 2 tbsp.

By the way, why add citric acid? So that it can be stored in the cellar longer and not be so cloyingly sweet, but with a slightly sour taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the seeds from them, and knock out the nuts from the seeds; I wrote and showed you how to do this above.

Now you can buy kernels in bulk, but of course I took them from the same apricots from which this jam will be made. First cook the sugar syrup, to do this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. Next step, add the apricots cut into slices into the liquid with the grains and stir, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. The kitchen is so beautiful and smells so good! Now throw in citric acid, for a sour tint and for better preservation dishes.

Important! Now leave the jam to sit for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product I'm ready now.

4. The final stage, start cooking again for 5 minutes after boiling, let cool and cook until it is ready, stirring each time (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer; if the drop does not spread, then it’s time to turn off the stove.

Important! You can even cook it once and immediately pour it into jars, in which case it will be much healthier, but it can only be stored in the refrigerator and not for very long.

Pour into washed sterilization jars, roll up the lid and enjoy the taste.

Important! What if it turned out liquid? What to do and how to correct the situation? Just strain sugar syrup and boil it to your desired consistency.

5. This delicious miracle It came out with a pleasant almond aroma.

Apricot jam slices in syrup

Turns out it's Armenian version preparation, precisely with the addition of water, which also turns out amber and transparent in color. To achieve beauty, you need to take fruits that are not crushed, but firm, beautiful appearance so that the slices are then one to one, overripe ones will not work, it will turn out to be jam or puree.

We will need:

• apricots – 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, I usually take an enamel basin with a thick bottom and pour water into it and add granulated sugar. Cook until boiling over heat.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the cooked sweet syrup. Let them sit in it and cool. Pour the cooled syrup into a cup. Next, bring the syrup to a boil again, and then pour it over the slices, they should stand in it and cool.

3. Next, place on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be low. Don’t forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let them cool. Step No. 3 will need to be repeated 4-5 times, you can, of course, boil it right away, that is, boil it until tender, but the result will not be the same, using this method the jam will turn out slice by slice. Therefore, it’s up to you to decide, if time allows, you’ll have to “puff around.”

4. The finished miracle can be eaten, for example, with any sweet dish, for example, adding it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids must be well washed and boiled. Serve with coffee or cocoa for an afternoon snack or just on its own. Bon appetit, friends!

Amber apricot jam, fried in a frying pan

It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a preparation in a frying pan, which will certainly make everyone happy later. We are surprised that it is not a bowl or a pan that is used, but the secret here is this: in the pan you will get this delicacy with a caramel taste. For elegance, you can also add lemon or lime juice, that will be great. Original version, is not it?

We will need:

• pitted apricots – 1 kg
• sugar - 1 kg
• lemon juice- 2 tbsp
• great mood

Cooking method:

1. Wash these yellow, slightly orange fruits and wipe with a dry towel.

2. Remove the seeds and cut into even halves. Sprinkle with sugar. By the way, you can cut it into cubes.

3. Turn on the heat, the main thing is low and cook until the sugar dissolves, then add a little and cook until tender, carefully adjusting the halves from under each other so that the syrup becomes caramel, that is, the syrup should begin to stretch. It should take approximately one hour.

If you made it into cubes, it should look something like this:

Important! Do not forget that the proportions of sugar and fruit are 1 to 1.

4. Now take sterilized jars and pour the creation into them. Roll up the lids and place the jars under a fur coat overnight. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes this dessert, it can be used in pies, greased on muffins, cakes and even cottage cheese casserole or cheesecakes. Orange will give unexpected taste citrus, try it.

To make it very thick, it is important to take overripe fruit, but watch carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

• Apricots - 1 kg
• Orange - 1/2 pcs.
• Sugar - 0.6 kg

Cooking method:

1. What do you think needs to be done to achieve a consistency like in this picture? Yes, that’s right, you need to grind it in a meat grinder or use a food processor or blender. Of course, wash them first and pour boiling water over them to kill all germs. No bones needed. The resulting puree should look like this, it always reminds me of baby food.

2. Also pass juicy and yellow-orange oranges through a meat grinder, I usually do it with the peel, you can do it without it to remove the bitterness.

3. What a beauty, it’s simply breathtaking from the brightness of such ingredients, the smell is simply amazing. I don’t want to cook it anymore, but just eat it all.

4. Add sugar and stir until the mixture produces juice. Cook over low heat after boiling for 40-50 minutes. And then send this miracle of nature into jars.

It turned out to be such a yum, wasn’t it? How do you prefer to cook, write your experiences and share your reviews in the comments. I would be very grateful for the information.

By the way, remember dandelion jam? I've already opened one jar and gobbled it up. 😈, and my beloved family helped me.

How to make apricot jam at home in a slow cooker

In your favorite miracle worker it turns out even tastier and more boiled, especially if it’s jam, the fruits themselves will melt and turn into puree, I suggest watching the video from the YouTube channel.

Advice! If suddenly a situation happened that open jam, suddenly it’s all sugared, what to do in this case, I suggest making delicious jelly!

That's all, write more wishes or advice, tell everyone which one you like more: peach or apricot, maybe you have some of your own interesting secrets. See you all soon, have a nice weekend!

Sincerely,

Not only for experienced housewives, but also for those who are just getting acquainted with the wisdom home canning, you will certainly like apricot jam in slices, the recipe for which will allow you to preserve the shape of the apricot without losing its taste and aroma.
The method of preparation and the speed of implementation are captivating: in total you will only have to spend 20-30 minutes at the stove. Despite the simplicity of preparation, the resulting jam will delight the whole family with its exquisite appearance and incomparable taste. Just imagine, neat apricot slices colors of old gold, lying in thick and clear syrup, reminiscent of caramel... True bliss!

Taste Info Jam and marmalade

Ingredients

• Apricots? 2 kg;
• Water? 1?1.2 l;
• Sugar? 2?2.2 kg.
• Ingredients for soda solution:
• Water? 2 l;
• Soda? 2 tbsp.

How to make apricot jam in slices

First, wash and sort the apricots. It is better to put aside overripe and bruised ones, because such slices are unlikely to retain their shape. Unripe fruits are also not suitable. Even if their dense flesh retains its elasticity, the taste will leave much to be desired.


Carefully divide the sorted fruits into halves, maintaining the integrity of the skin, and remove the seeds.


So that when boiling or stirring the jam, the slices do not turn into homogeneous mass, soak apricots in a soda solution: it will give the fruit pulp elasticity and make it suitable for cooking in syrup.
Prepare soda solution It’s very simple: put baking soda in cold water and stir. And then immerse the slices there for 15–25 minutes.


After this, remove the apricots and rinse. Now you can start heat treating the slices: the chances of turning them into mush are close to zero.


Prepare the syrup: boil 1-1.2 liters of water in a saucepan suitable for making jam, add 2 kg of sugar, stir until dissolved. Cook for 2 minutes, then turn off.
Important: to maintain the transparency of the syrup, be sure to skim off the foam! And you should refrain from stirring after the sugar has dissolved: this can lead to crystallization of the syrup and the appearance of lumps.
Immerse the apricots in the thick syrup, stirring until it boils.

Repeat the procedure three times: with an interval of 2–3 hours, bring the apricots to a boil.


After the third approach, when the slices are properly saturated with thick syrup, they will become slightly transparent, and the syrup itself will be slightly colored in a beautiful amber, the jam will be ready for preservation.


Fill the jars with it, without turning off the heat under the saucepan, and roll up. There is no need to wrap them in a blanket: long-term preservation heat can negatively affect the shape of the lobules.


Slightly transparent from thick syrup, canned apricot slices in winter are suitable both as an independent dessert and for cooking sweet pastries, fruit drink or cocktail. They can also serve as a decoration for ice cream or a cake - in short, there are a lot of options for using them!

Teaser network

Apricot and walnut jam

• Ingredients:
• Apricots? 1 kg;
• Are the walnuts shelled? 300 g;
• Sugar? 600 g.

Preparation:

In the evening, wash the apricots, break them into slices and remove the pits. Then place the fruits in a bowl, add sugar and stir, then leave overnight so that they release juice.
The next day, put the jam on low heat and simmer for a quarter of an hour. Turn off the stove, leave the apricots for half a day, then boil a little again. Set aside again until completely cooled and repeat the procedure a third time. Cooking the jam intermittently may take a couple of days.
Next, sort through the nuts and see if there are any shells left somewhere. If the kernels are very large, cut them in half. Put the jam on the fire for the fourth time, add the nuts, mix the mixture well and simmer for 20 minutes.
Then spread the hot jam into prepared jars and roll up.
Important: canned jam must stand in the pantry or cellar for some time so that the taste of apricots and nuts becomes harmonious and complete. You shouldn't eat it right away.

How long do you think it will take to cook it? No longer or more difficult than classic jam from apricots. As usual, cook in three batches, waiting for the fruit to cool completely, and in addition to sugar, add carefully removed kernels from the seeds and lemon juice for flavor. The active cooking period is only 15 minutes. The rest of the time will be spent passively waiting.

You will do very well delicious preparation from apricots, which will retain its beautiful color and wonderful aroma. Therefore, be sure to prepare apricot jam with seeds this winter, roll up at least a couple of small jars to treat your dearest guests. I'm sure you'll be asked for the recipe!

Total time: 15 hours / Cooking time: 15 minutes / Yield: 500 ml

Ingredients

• pitted apricots – 500 g
• sugar - 500 g
• kernels from seeds - 30 g
• lemon juice - 3 tbsp. l.

How to make apricot jam with kernels

For harvesting, firm apricots are suitable, always not overripe, maybe even slightly greenish (but not green!), juicy, with fleshy pulp. I sort through them, discarding the crushed and damaged ones.

I wash the apricots in cold water and dry it on a towel. I divide each fruit in half, cutting with a knife so that the edges of the cut are smooth and neat. I take out the seeds, but don’t throw them away; the secret of our delicious jam lies in them.

I sprinkle the apricot slices with granulated sugar. I shake so that the sugar is distributed evenly. Cover the pan with gauze or a towel and leave for 3-4 hours at room temperature so that the fruits release juice. If you cook the night before and want to leave it overnight, then be sure to put the pan in the refrigerator, otherwise the apricots may ferment!

When the apricots release their juice, bring to a boil. low heat and boil for exactly 5 minutes, skimming off the foam. Important! You cannot stir the jam; you are allowed to shake the pan in the air so that the fruit maintains its integrity. After the first cooking, I remove the pan from the heat, cover with a lid and leave for 6 hours until it cools completely. During this time, the slices will absorb the syrup and become transparent.

We need to prepare our secret ingredient- apricot kernels. Everything here is extremely simple. We arm ourselves with a hammer and split the apricot pits, inside of which are hidden cute almond-shaped kernels. They are the ones who will give special spicy taste jam. The next point is important here. Depending on the apricot variety, their kernels can be either very bitter or sweetish in taste (usually large fruits). If they are very bitter, scald them with boiling water and remove the outer skin with a knife, exposing the white kernel. I got it sweet variety, so I preserved the kernels with the skin.

The second cooking is carried out according to the same scheme. I wash the kernels and put them in a saucepan with jam. I boil for 5 minutes from the moment of boiling and again leave to “rest” for 6 hours.

In the last, third stage of cooking, you need to add lemon juice. It will add a charming aroma to our preparation, and will also extend the shelf life, acting as a preservative. I squeeze the juice from the lemon directly into the pan, bring it to a boil and simmer for 5 minutes. If there is foam, do not forget to remove it with a wooden spoon, otherwise the jam may turn sour or mold.

I pour the apricot jam into sterilized hot (!) jars and seal them. I turn it over, wrap it in a warm blanket and leave it until it cools completely. After which it can be transferred for storage to a cellar, closet or other dark and cool place.

Like this wonderful preparation it turns out. Apricot jam is very tasty, beautiful, aromatic, the halves are whole, with kernels, and the syrup is fragrant and light. Agree, it’s worth the effort!