Apricot jam jam. Tips and tricks for making apricot jam

These delicious fruits with orange seeds - one of the symbols of summer. Apricots have such a pronounced sweet taste that it is impossible to get enough of them. Cut into slices or whole fruits are boiled in sugar syrup, receiving thick confiture or jam.

Residents of our country are more familiar with jam. The jam-like dessert gained its popularity only a few years ago. These two delicacies differ in the size of the fruit: for jam they can be used whole, but for jam they need to be crushed. The cooking rules are simple: each fruit is divided in half and the pit is removed, after which it is boiled in syrup or sugar is added to last stage. Next, depending on the desired result, the fruits are crushed or left untouched. Apricot jam or jam is sealed in jars with airtight lids for the winter.

The density of the delicacy, which is very important, is regulated by pectin contained in slightly unripe fruits, so it is better to choose them for preparation. Jam from juicy apricots is not prepared for the winter, since it is better to eat them fresh. The proportions of sugar and fruit are usually 1:1, but you can adjust the amount of the first ingredient according to your own preferences. Excess juice during cooking can be drained to make the dessert thicker.

How to make jam according to a traditional recipe

IN classic version fragrant dessert Cooked in a large basin, stirring with a wooden spoon. And although these times are gone, apricot jam for the winter continues to be prepared in the simplest way, but good recipe. You only need two components:

apricot fruits – 1 kg;
sugar – 1 kg.

Step-by-step preparation:

Rinse a kilo apricot fruits, divide into two parts and remove the pit.
The fruits, covered with water, should be simmered over low heat until softened.
Rub the pulp through a sieve into a clean bowl, then return the resulting mass to the pan.
Add sugar, stirring portions into the pureed mixture.
Boil for 2 hours, monitoring the formation of foam and removing it.
Hot preparations for the winter are poured into jars and left for storage.

Apricot jam for the winter with additives

Favorite delicacies, where the main component is a fruit or berry, of which there are so many in the summer, are easy to diversify. Jam made from sweet apricots for the winter can be supplemented with citrus fruits, adding a barely noticeable sourness. Great idea would be to use a few grams of the top layer of orange or lemon zest, but a little juice can also be added. If you want, you can use exotic fruits, For example, ripe mangoes, but you need to choose them in red. Vanillin and cinnamon always on hand will bring out the taste of apricots well.

Video: apple-apricot jam

Apricot jam is a pleasure to enjoy cold winter. A properly prepared product will delight you with its sunny color and excellent aroma.

Gardeners are looking for ways to preserve the harvest of sunny berries. Apricots are dried and frozen. But the most quick way preparations - jam. It preserves vitamins. The consistency of the product allows you to spread it on bread. Some gardeners decorate baked goods with amber jam.

The advantage of the delicacy: the dessert prepared according to the rules is stored at room temperature. This is important for summer residents who do not have a cellar.

Specifics of making apricot jam

Before cooking, you should evaluate the product being prepared. It is characterized by:

Jam is a product with a dense, uniform consistency. It retains its shape and does not spread. Some varieties produce marmalade-like jam.
It is boiled without making syrup. The water is replaced by the released juice.
Cooking is done in 1-2 steps. A break is made to add possible ingredients or pureeing.
Peels, seeds or pieces of undercooked berries are not allowed in the product.

It is important not to overcook the product: color that has changed from amber to brown indicates a spoiled taste. It is impossible to correct the situation.

How to select and prepare apricots

The outcome of the entire event depends on the correct choice of raw materials. Gardeners like to make jam because overripe and even bruised berries are suitable for it. An excellent product is obtained from the pole. The only drawback is the large bone. This should be taken into account when calculating the amount of sugar.

The main conditions for choosing apricots:

the skin should remain intact;
The fruit must remain marketable (rot is unacceptable).

Berries rejected during sorting are not thrown away, but are turned into useful and tasty treat. Adults and children like jam.

Before cooking, the raw materials should be washed in a colander under running cold water. Then place on a paper towel to remove excess moisture.

The seeds of most varieties can be easily removed by hand. But sometimes summer residents help themselves with a knife.

Most recipes are given by weight for pitted apricots. You should weigh the dry product, then weigh the removed seeds. The difference is the weight of the seedless fruit.

Methods for preparing apricot jam at home

Gardeners have accumulated enough recipes delicious dessert. They differ in the set of ingredients and preparation technology. But all are worthy of attention. Every housewife can find a suitable one.

A simple recipe for the winter

Even inexperienced cooks can make this dessert. And to please summer taste thick product there will be all family members and guests. The simplicity of preparation will allow you to process a large harvest of sunny fruits. All you need is some sugar and some time.

You will need:

pitted apricots – 1 kilogram;
granulated sugar – 750 grams.

How to cook:

Place the prepared berries in a copper basin;
sprinkle with granulated sugar;
leave for 2-3 hours to separate the juice;
put on low heat;
bring to a boil and cook for 15 minutes;
remove foam regularly;
remove from heat and cool;
puree with a blender until smooth;
put on fire, bring to a boil and cook for 5 minutes.

If you don’t have a blender, the fruits can be rubbed through a sieve. They are cooled first.

Pack the finished dessert into sterile jars and roll it up immediately. Turn over and wrap. After cooling, store at room temperature in a dark place.

In a slow cooker

This recipe will delight summer residents with limited free time. The multicooker does not require the presence of the owner: it can cook the dessert itself. All the gardener needs to do is prepare and lay out the ingredients.

What you need:

1 kilogram of pitted apricots;
750 grams of sugar;
citric acid.

How to proceed:

place the berries in the multicooker bowl;
sprinkle with granulated sugar;
turn on the “Vegetables” mode for 2 minutes to release juice;
when finished, puree the apricots;
add citric acid;
turn on the “Baking” mode (set time – 20 minutes);
After finishing, carefully remove the foam.

Pack the finished hot treat into sterile jars and seal with sterile lids. Apricot dessert is stored on a shelf in the kitchen.

Using a blender

This kitchen appliance will always save the summer resident’s time. It is acceptable to use a submersible or glass. The first one is more convenient: you can puree apricots directly in a basin.

What to prepare for cooking:

apricots – 1.5 kilograms;
granulated sugar – 1 kilogram;
citric acid.

How to proceed:

Puree the fruits in a blender;
put in a basin;
put on fire and add 500 grams of sugar;
bring to a boil and cook for 5 minutes;
add 500 grams of sugar and cook for another 5 minutes;
pour out the last half kilo and cook for 10 minutes;
add citric acid at the end.

Immediately pour the finished jam into sterile jars and seal. The delicacy is stored in the room until the next harvest.

In the bread machine

This item kitchen utensils heats up gradually. It has a "Proof the dough" option. When kneading, automatic mixing occurs. Summer residents have the opportunity to reduce the time they spend making jam.

What to cook:

apricots – 1.5 kilograms;
granulated sugar – 1 kilogram.

How to cook the delicacy:

puree apricots;
place in a bread maker bowl and cover with sugar;
enable the “Dough proofing” option;
enable the “Baking buns” option;
Immediately pour the finished jam into jars and roll up.

Some models of bread makers have combined modes: when you select “Baking”, “Dough proofing” occurs first.

Seedless

In rare cases, apricot pits become separated from a large number pulp. A little trick will help you make jam from such fruits:

put the apricots in a saucepan and place in a water bath;
keep the water at a barely noticeable boil for 30 minutes;
cool.

Stewed apricots will easily separate from the pits. Then the summer resident needs to apply the recipe he likes. The released juice should also be used in cooking.

With agar-agar

Agar-agar is a herbal preparation made from red or brown algae. This complex substance has a gelling effect. With its help in cooking, the required consistency of products is achieved. Technologists food production designate the substance with code E406. The quality of an ingredient can be easily determined by its color: white or slightly yellowish is the best.

Apricot jam with agar-agar turns out thick. Cooking time is reduced.

What you need:

1 kilogram of apricots;
1 kilogram granulated sugar;
10 grams of agar-agar;
water for soaking.

How to cook step by step:

Cover the apricots with half the amount of granulated sugar. Leave for 1 hour to separate the juice.
Put on fire and boil for 1 minute.
Cool and puree.
Add the second half of the sugar and cook for 7 minutes. Remove from heat.
Soak agar-agar in water according to instructions.
Place the soaked agar-agar into the jam. Stir until completely dissolved.
Put on fire. Cook for 2 minutes. Stir constantly.

Seal the hot dessert. The jam remains light yellow in color. The consistency becomes thick. This product can be used together with cream to fill tartlets.

With gelatin

Gelatin is an analogue of agar-agar. This substance gives the jam the required thickness. Cooking time is reduced. But gelatin is made from animal bones and cartilage. Some sensitive gardeners note a change in the taste of apricots.

What you will need:

1 kilogram of apricots;
1 kilogram of sugar;
3 tablespoons gelatin.

How to cook delicious jam:

Place the fruits in a bowl and cover with sugar;
leave for 3-4 hours to release the juice;
drain a glass of juice (it will be needed for soaking the gelatin);
puree the contents (use an immersion blender or press);
bring the contents to a boil;
warm up slowly for 10 minutes;
dilute gelatin in juice according to the instructions on the package;
add gelatin to the product, stir;
heat and cook for 3 minutes.

Remove the finished delicacy from the heat, place in dry, sterile jars and roll up. The dessert can be stored for six months at room temperature.

With almonds

Adding all types of nuts to fruit dishes is a long-standing culinary tradition. They add an unexpected twist to your favorite delicacy. Some gardeners only use sweet almonds, others combine sweet and bitter in arbitrary proportions. Who loves what!

What you will need:

1 kilogram of apricots;
750 grams of granulated sugar;
1 teaspoon cinnamon;
200 grams of shelled almonds.

Please remember: nut flakes spoil the taste of the finished product.

How to make unusual jam:

pour almonds into a bowl, pour boiling water over them for 10 minutes;
then immerse in cold water for 5 minutes;
pour boiling water again for 5 minutes;
Drain the water, peel the almonds;
dry the nuts and chop into desired pieces;
cover the apricots with sugar;
add cinnamon, nuts and cook for another 10 minutes.

Place the finished jam into clean jars. The delicacy is stored in the cellar or on the bottom shelf of the refrigerator for 3-4 months.

With lemon

This recipe will appeal to gardeners who prefer a sour taste. That's what lemon gives. What you will need:

1 kilogram of apricots;
1 kilogram of sugar;
1 medium lemon.

How to proceed:

prepare lemon: special knife wipe off the zest, peel off the films;
divide the lemon into wedges;
puree lemon and apricots;
put in a bowl, cover with sugar;
put on fire and boil for 5 minutes;
add the zest and simmer for 15 minutes.

Package hot product in sterilized containers, seal. The dessert can be stored in the refrigerator for six months.

With orange

The traditional combination is used: orange and cinnamon. The jam takes on a New Year's tint.

What to get:

1 kilogram of apricots;
1 kilogram of sugar;
1 medium orange;
half a teaspoon of cinnamon.

How to proceed:

remove the zest from the orange;
clean and remove white films;
Puree apricots and orange;
put on fire and cook for 10 minutes;
add cinnamon and zest and cook for another 10 minutes.

Pour the finished jam into sterile jars and roll up. The delicacy is stored at room temperature until the next harvest.

With vanilla and cane sugar

Used brown sugar. It contains molasses, which is removed when purifying white refined sugar. This ingredient is less sweet and has a bitter taste. Natural vanilla adds sophistication to the jam.

What to prepare:

1 kilogram of apricots;
800 grams of brown sugar;
2 vanilla pods.

How to proceed:

puree apricots;
put in a bowl and cover with sugar;
bring to a boil and simmer for 10 minutes;
add vanilla seeds and cook for another 10 minutes.

Place the hot treat into clean jars. Jam can be stored in the refrigerator for 5-6 months.

How to store apricot jam

The exception is jams with additives. Changing the recipe leads to a decrease in shelf life. These desserts are kept in the refrigerator.

Hello housewives and cooking enthusiasts!

I continue the theme of preparations and again give you an extraordinary delicious recipes one gorgeous dessert. Namely, today we will talk about apricot jam. After all, it is truly one of the most delicious and well-deserved delicacies, all because its consistency is quite thick, and its royal taste leaves no one indifferent.

Now in the midst of July, this selection will be just right for you, by the way. And maybe you’ll also want to cook, last year I shared cooking options with you.

I would like to immediately note that if you choose any recipe from this note, you will be satisfied. Because they are all good in their own way, each has its own flavor and certain secrets. We will not dwell on just one, because, as they say, there are a whole dozen of them. And only after trying them all, you can decide and find for yourself exactly the one that will become one of your favorites.

Most young housewives choose the option called fabulous; its peculiarity is that granulated sugar is added to the apricots not all at once, but in parts. And in order to prevent fruits from losing their color during the canning process, preservatives such as lemon or citric acid are added. Read about all this and more below. It won't be boring, that's for sure!

After all, how can you drink tea and not put the gifts of summer on the table, because you can collect them in one jar and then enjoy the rich taste and enchanting gentle sunny shade. This particular piece has a bright and rich orange-yellow color. What does someone like this do? apricot jam even more attractive, and on or he drives everyone crazy. Cool!

I present to you the most best recipe, which can only be, because it is so simple that you can’t even imagine. Moreover, absolutely any fruit is suitable for this jam; you don’t need to look for and choose dense fruits, you can take quite overripe ones. After all, in any case, the apricots will be mashed in a cup. But, again, make sure that they are not rotten or moldy.

Although you know, there is information that it is better to take greenish fruits for this purpose, since their pectin content is much higher than those that are already overripe. And this primarily affects the density. In fact, purely from my experience I will say that it all depends on the variety. We mostly cook, as they say, from what we have in the house.

In any case, if you do everything according to the instructions, you will get a 5+, like a real chef.

If you are still tormented by the question of how much granulated sugar you need to take and in what proportions, then everything is elementary, 1 to 1. After all, these orange fruits quite sweet, rarely have a sourish tint.

We will need:

apricots – 1 kg
sugar - 1 kg

Stages:

1. Wash the fruits well in running water, and then cut them into slices, removing the pit.

2. Then place them in a blender bowl and blend until the mixture becomes mushy.

3. Really looks like baby food for kids))). It is in this form that you will need to measure the mass on the scales and find out how much of this puree you got.

4. As soon as you find out, immediately add the same amount of granulated sugar. Stir. Let it sit on the table for a little while, about 10-15 minutes, so that the grains of sugar begin to actively dissolve on their own.

5. Now take an enamel basin or container that has a three-layer bottom. Turn the heat to medium and bring the mixture to bubbles.

6. Immediately after boiling you will see foam, which must be removed with a slotted spoon or spoon. Stirring, cook for 15-20 minutes.

7. And then, while hot, pour the jam into clean, sterile jars that should be dry. Screw on the twist lids and let cool completely upside down under a blanket. Store in the refrigerator or cellar. Happy discoveries!

How to cook a treat with apricots in a slow cooker

If you recently acquired such an assistant, or it has been helping you out for a long time, then you will definitely want to cook such a miracle in it.

After all, a multicooker saves a lot of time, and the main thing is that this delicacy turns out great. I recommend clicking on the view button and learning more in detail. Good luck!

We will need:

Apricot jam (jam) through a meat grinder

Probably everyone has at least once eaten pies or stretchers, and the filling was something like this apricot jam. Children and adults like this delicacy for its aroma and magical taste.

And you think it’s very difficult to recreate this, but it’s not, if you have any electrical device at hand, for example, a blender or a meat grinder.

There is one more secret: if you add water to the apricots during the cooking process, then of course the confiture will be slightly runny, but without it it will have excellent consistency. In this case, it turns out that the fruit will boil in own juice without any additions.

We will need:

For every kilogram of apricots there are 800 g of sugar

apricots – 2 kg
sugar - 1.6 kg
citric acid - 1/3 tsp

Stages:

1. Sort the fruits and rinse in cool water, remove the seeds with your hands. Then grind each slice in a meat grinder.

Note! The grate in the electric appliance is used for fine grinding.

2. Once the mass is ground, transfer it to a deep container, such as a saucepan or cauldron. Add lemon and mix thoroughly with a silicone or wooden spatula.

Turn the fire on medium mode and bring the puree to a boil, stirring often so that nothing burns. Cook for about 60 minutes until the mass reduces and excess liquid evaporates. Then add granulated sugar and cook for another 15 or 20 minutes.

Important! Don’t forget about the foam; just before turning it off, don’t forget to remove it, otherwise it can have a detrimental effect on the result.

3. Sterilize jars and lids in the microwave or oven in advance. And then place the jam in them, it should be boiling, really hot. The color is amazing, amber - beautiful!

4. You will get three floors liter jars and one two hundred gram. Preserve for your health and with great pleasure!

Recipe for preserved apricot with gelatin and lemon

And again, the hostesses are rejoicing, because in front of them is such an amazing option that will really blow anyone away. Because adding lemon will add a refreshing touch to this dish, and the gelling component will give a cool the right consistency, which you are all waiting for.

Can you imagine how happy your children and, of course, your beloved husband will be? In general, do it without hesitation and everyone will be completely delighted.

We will need:

apricots - 3.2 kg
sugar - 2.2 kg
leaf gelatin - 2 sachets of 12 g each
water - 200 ml
lemon - 1-2 pcs. (his juice)

Stages:

1. Prepare all products for use. First of all, separate the apricots from the stone.

2. A couple of pieces need to be broken to remove the nut. Gelatin must be soaked according to instructions in advance so that it swells.

Place apricot halves, that is, their slices, in a cauldron and pour drinking water. Bring the mixture to a boil and simmer on medium for about 10-15 minutes.

Finely chop the kernels from the seeds into crumbs with a knife or in a blender. Throw them further into the jam and stir. Next, place leaf gelatin and freshly squeezed lemon juice, you will need about 4 tbsp. l. You can also grate the zest for aroma and piquancy and add a little bit here.

3. Let the mixture boil again and turn off the stove. Bottling the finished product immediately hot into sterile jars. Screw the lids on top. Turn each piece upside down and cool until room temperature gradually, namely, wrapped in a blanket or fur coat.

Store only in a cool place, such as a cellar.

Delicious seedless apricot jam for the winter

And again, an option that is cooked without water. There was already one similar one in this post, but in that one the sugar proportions were slightly different. And also the cooking technology itself is absolutely different, because here the option is given in slices, and in the previous one everything was twisted in a meat grinder.

Great idea! In winter, especially when it is the season of colds and epidemics, I take a couple of spoons of this delicacy and mix it with water, it turns out cool aromatic drink in the form of fruit drink.

We will need:

apricots, ripe and juicy – 0.5 kg
sugar - 0.5 kg
citric acid - a pinch

Stages:

1. Wash the apricots thoroughly in a bowl to remove dirt and dust. Carefully and slowly cut them into halves to remove the pit. You can do this with a wooden stick, then they will remain completely safe and sound. But, in this version it is not important.

2. Place sugar and citric acid into the prepared fruit. Stir. In this state, place the bowl on the fire and cook after boiling for about 30 minutes.

3. After active bubbling, the halves themselves will turn into a thick consistency. You just need to stir frequently while cooking.

4. Sterilize glass bottles well over steam, and boil the lids for 10-15 minutes.

5. And immediately go ahead - pour the resulting delicacy into them, which has not yet had time to cool. Cover iron lids and let cool completely. Everything is ready, store it on a shelf in the refrigerator or in the pantry. But, remember, the sun's rays should not come in.

How to make apricot jam at home

And now I offer one unusual and original option, it will be based on apple juice or juice. Such jam will be prepared in one step, which is incredibly pleasing, because there are options in three steps.

So, add to your recipe book or bookmark this post.

We will need:

apricots – 2 kg
sugar - 2 kg
concentrated apple juice - 2 tbsp.

Stages:

1. I want to say right away that you will have to make the juice yourself. To do this, take apples and run them through a juicer. Wash the apricots and remove the pits. Pour in the juice and move the saucepan to low heat. Cook for 10 minutes after you see bubbles.

2. Since everyone has different preferences, decide for yourself. But the longer you cook, the less vitamins are retained.

3. Then preserve in dry, clean jars and wrap with twist lids. Cool and move to the pantry room for long-term storage. Bon appetit!

Apricot jam with kernels - a royal recipe

Another well-known option, which is prepared according to classical technology. It turns out beautiful and fabulous because it goes well with almonds. You can take walnuts instead. Or you can also cheat, break the apricot kernels with a hammer and remove the kernels from them.

Can you imagine, you can do this home preparation do it yourself, rather than admire it on store shelves. Get started!

We will need:

apricot - 0.8 kg
sugar - 0.6 kg
water - 55 ml
lemon juice- 4 tsp
ground cinnamon - 0.5 tsp
almonds or apricot kernels - a handful of 160 g

Stages:

1. The first step is to peel the almonds (fruit kernels). This is easy to do if you first pour boiling water over them, then cold water and again with boiling water. Do intervals of 5 minutes. This way the skin should come off easily. Although you don’t have to take it off or make a duet).

2. Rinse the fruits and cut them into pieces. Add sugar and let it brew for a couple of hours. Then add lemon juice, water and cinnamon. Bring this mixture until bubbles bubble up. Simmer for 10 minutes over medium heat.

And then use an immersion blender, slowly beat the hot mass, and then boil again, immediately throwing in the nuts. Cook for another 25 minutes.

3. And then feel free to package it in jars. Place the caps on top and screw the pieces tightly. Let it cool, and then go hang out in cool place. Enjoy everyone!

Such a miracle masterpiece came out, amazingly beautiful and undoubtedly very tasty.

Apricot confiture with pectin

For a thick and dense jam, of course, it is best to use components that will help achieve the desired result. Thickeners can be different, for example, you can use gelatin or gelatin. And also agar-agar or the so-called quittin, now there is such a variety that you can choose yourself.

I would like to show you the option that most readers know, namely, see for yourself. By analogy, you can cook with any other jelly-like component.

Interesting! Any thickener also gives us the fact that the proportions of sugar are reduced, which does not spoil our figure and makes the preparation even healthier.

We will need:

Overripe apricots – 1.7 kg
Sugar – 0.7 kg
Vanillin - sachet
Water – 95 ml
Pectin (or any other gelling component) – 1 sachet

Stages:

1. At the first stage, I advise you to prepare glass containers in advance. Boil them together with lids or keep them over steam. Then clean towel wipe it off.

2. By the way, wild apricots will also work; remove the cores. Place them in a bowl and cover with water, simmer for 10 minutes until soft. Then grind or mash with an immersion blender to obtain a puree-like mass.

3. To make the jam tender and homogeneous, you need to grind the resulting cooled mass through a sieve manually with a spoon.

And then bring the resulting apricot porridge to a boil again. Add sugar, vanilla and pectin. Stir. Cook for no more than 5 minutes, but so that the mass puffs perfectly.

4. Place the delicacy in the jars, and do not put the jam up to the edges, but up to the neck, so that there is less space left. Tighten with a seaming machine using metal lids for the workpieces.

5. According to tradition, cover the jars with a towel and turn them upside down and cool. Two one and a half liter and one two hundred gram jars came out.

6. Don’t forget to leave it for yourself and your household to try. Drink tea with buns or with your loved ones and family. Bon appetit!

Amber jam with apricot slices

Today I also came across one incredibly cool option, the color of which is really unusually bright and attractive, like the sun in a jar. If you don’t know what the secret is, but want to find out, then quickly press the button and cook with us!

Apricot jam for the winter (blender recipe)

And finally, friends, I found another masterpiece that is prepared with oranges and lemon. Can you imagine how cool it is to have two citrus ingredients at once, which will act as an excellent preservative and give us unforgettable taste and a lot of vitamins.

We will need:

apricots -4 kg (pits not taken into account);
lemon - 2 pcs.
orange - 4 pcs.
sugar - 6 kg

Stages:

1. Wash the fruits from dust and accumulated dirt. If you see tails, tear them off and throw them in the trash. Remove the seeds with a stick or your hands.

2. Place oranges and lemons in a bowl and pour boiling water over them, hold for 1 minute. And then chop into pieces, like this, as shown in the picture below.

3. Now the fun begins, you need to connect all the components together. Blend in a blender into a fluffy mass.

Advice! If you want, you can leave a couple of pieces as is, so that eventually the fruit pieces slip through.

4. Make sure that this mixture is uniform in consistency and has no lumps.

5. Put this fruit porridge to cook on the stove along with granulated sugar. Once the mixture boils, reduce the heat. Now cook as if you were doing it for five minutes, that is, about 5 minutes after the mass is actively boiling.

6. And finally, as usual, put the jam into jars, which you sterilize in advance and wipe dry. Seal with lids and store in your cellar or somewhere cold.

That's all. Here is a collection of recipes, I hope you liked it. As you can see, in fact, everything is elementary and you can easily become culinary master. I wish you all good luck and excellent preparations.

Write comments, leave your reviews, join the group in contact. See you again soon. Bye!

Sincerely, Ekaterina Mantsurova

How to make apricot jam for the winter? Often this question arises when there is a large harvest of quickly ripening apricots, which are no longer suitable for compote. Therefore, you can safely make apricot jam from soft, overripe fruits.

No less tasty jam can be made from dried apricots ( dried apricots), but our recipe calls for fresh fruit.

Advice from the Wonder Chef. In terms of its structure, apricot jam, confiture, should be homogeneous and thick, this is its main difference from.

And in order to achieve the desired thickness, jams are boiled much longer than similar berry preparations.

The apricot jam recipe is also suitable for lovers, because these two fruits have some similarities with each other. If desired, you can add a piece of pumpkin during cooking, if available.

Homemade apricot jam will give odds to the most popular store brand, not only in terms of taste characteristics, but also by the purity of preparation: the absence of preservatives, the use of fresh, high-quality fruits - this can be judged by looking at the recipe for apricot jam and its composition.

Ingredients for pitted apricot jam

granulated sugar – 1.2 kg;
apricots – 1 kg;
citric acid – 0.25 tsp;
vanilla sugar – 2 tsp.

Apricot jam recipe for the winter

Before cooking, wash the fruits, cut them, remove the seeds.
Then we twist the fruit through a meat grinder or chop it with a blender, transfer it to a basin or large enamel pan.
Pour granulated sugar and vanilla into the resulting apricot puree and mix with a wooden spatula. Cover with a towel and leave on the kitchen counter until the juice appears (approximately 8-12 hours, depending on the room temperature).
Next, put the container on the stove, add acid and bring the mixture to a boil. There will be a lot of foam, so when it appears, remove it into a separate plate.
Reduce the heat and simmer the jam until the desired thickness, which is at least half an hour. The duration of preparation of apricot jam depends on the desired consistency. The longer we cook, the thicker the confiture will be, and vice versa.
Place the finished jam in pre-prepared sterilized jars and screw metal lids, then we perform the same steps as in the jelly and recipes, that is, we wrap it up.

The only minor drawback of the recipe is the color change from orange to darker due to prolonged boiling of the fruit. But it doesn’t matter, the jam is still very aromatic and tasty.

In winter we use it as a filling for pies, pies, pancakes, pancakes, etc. Not everyone likes it when sweet preparations contain pieces of fruit, so in this case ideal option there will be jam or marmalade.

Apricots

Just the name “apricot jam” makes you want to try it. Sweet, juicy fruits of bright orange color cannot be ignored. You can use all overripe fruits and those that were crushed on the way home . Jam or confiture– homogeneous thick mass, convenient for use in various recipes confectionery. Especially homemade rolls, biscuits, and all kinds of cakes go wonderfully with apricot jam.

Boiling is what will help you get the required consistency. Some the following recipes will help you feel in the winter cold summer scent apricots

First apricot jam recipe

For creating a masterpiece for this recipe you will need:

1 kg of ripe apricots;
1 kg loose sugar;
100 ml of water, unboiled if possible.

We'll have to spend time on boiling, cook longer. But the mass will turn out thick, without the use of pectin and gelatin. There is a recipe for half-boiled slices in liquid syrup, but it will no longer be jam, but preserves. Jam is a thick jam.

The preparation is not difficult at all. It is important to remember to constantly stir the mass, otherwise it may burn. Requirements for apricots are minimal: ripe apricots (small and crumpled). First apricot jam, recipe with photo:

The pit is removed from the apricots. The fruit is easy o breaks into two pieces. Weight is measured by peeled fruits. The ratio of sugar and apricots is 1/1 by weight. Practice shows that proportions can be deviated in both directions. For 1 kg of fruit, it is permissible to put 800 grams of sugar.

The necessary ingredients are mixed and ground. You can use a blender or mixer. It will be even faster to mix everything. Half a glass of water for cooking is enough, plus apricot juice will appear.

Everything is prepared, now let's start making jam. The mass continues to cook until a homogeneous thick puree is obtained, and the fruit is boiled into fibers. This is what distinguishes our masterpiece from jam. In jam there is no need to keep the shape of the fruit intact. He continues to simmer and stir until he is ready. Finished product According to the recipe, it turns out beautiful amber color When it cools down, its surface will be covered with a film.

Glass jars are sterilized. Ready the product is poured hot and roll them up with iron lids. The container is turned over (to check the tightness), set to cool and covered with a thick cloth (to delay the cooling process).

What you get is easy enough to eat and remember summer, or make a dessert with the addition of jam.

Second recipe for apricot jam

Jam or confiture, it is allowed to cook less thick. At the same time, the initial freshness of the fruit remains and natural color. Cook the composition for a little less time. This sweetness is suitable for toasts, pies, and just on the table with tea.

To do this, you need a different ratio of fruits and sugar:

1.5 kg of peeled apricots;
600 grams of granulated sugar;
100 ml water.

For delicacy, apricots are selected and washed, removing dubious areas. Rotten fruits will not increase the mass, but will spoil it. The seeds are removed in the usual way, and the pulp is cut into several pieces with a knife. This helps speed up the release of juices and reduces cooking time.

Prepared fruits are placed in a bowl. This could be an enamel bowl or stainless saucepan. A wide, thick-walled container works well. Distributing the fruits evenly over the surface, cover with sugar.

If the dishes are tall, sugar and fruit are poured in layers. Remove from the sun, cover with a towel and let stand for 3-4 hours. You'll have to wait for the juice to appear.

If good and juicy fruits are chopped finely and the room is warm enough, the liquid will accumulate much faster. The process will have to be controlled. There is a lot of syrup, you will have to boil the mass for a long time, this will spoil the golden-orange tone.

Then everything is quite simple. Mixture crumbles into small dishes. We put it on low heat, so the dishes are small, so that the mass warms up well. Large cookware requires more heat, which can lead to burning. When ready, a foam appears on the surface that needs to be skimmed off.

You need to wait until all the excess liquid is gone. This will take about 40 minutes of boiling, you need a density like sour cream. During this time, the pieces of fruit will be evenly distributed over the entire surface. Using a wooden spoon to mash the pieces, you can turn mixture into fruit puree.

In the example given, little sugar is used and it is boiled for a short time. It is recommended to store the finished product hermetically sealed or in the refrigerator. It is better to fill the jars completely; as they cool, the volume of the jam decreases.

They roll it up and leave it to cool, as always, turning over and wrapping in thick fabric.

The third recipe for apricot jam

An original example of apricot jam. A recipe that contains citric acid.

1 kg of fruit;
800 grams of granulated sugar;
6 g citric acid;
1 liter of water.

Selected apricots are washed very well and the pits are removed. Divide each slice into two parts. Another time, the pastry chef will determine the size of the calibration himself. It all depends on the purpose of the jam and desire.

Dissolve a teaspoon of lemon in advance acids in a bowl of water. Place the apricots there and leave for 1.5 hours. After this, we select ¾ of the total mass of fruit and fill them clean water so that the water covers the fruit. Boil in water until moderately soft, this will take a few minutes.

Add 200 grams of granulated sugar and continue to boil, stirring regularly. After 15 minutes, add another 200 grams of sugar. So, we repeat 2 more times. With the last of the sugar, pour in the remaining, already strained, apricots and add citric acid. Cook the mixture until it becomes a jelly. Don't forget to skim off the foam during cooking.

The finished product is packaged in jars and rolled up. Let it cool down in the same proven way. Looks tempting in the photo.

The fourth recipe for apricot jam

If you combine two fruits, apples and apricots, you get excellent jam. They'll even go stale fruits. Good quality the resulting aroma will be from correct proportion all components. The variety of apples also plays an important role, preferably juicy and sweet apples.

500 g apples;
1 kg of apricots;
2 kg sugar.

The output is four half-liter jars very tasty treat.

Wash the fruits prepared for jam. Pour boiling water over the apples and put them in cold water, this makes it easier to remove the skin. We cut the core out of the apples, take out the pits from the apricots and cut them all together into small slices. Pour sugar into a cooking pan and leave for 3-4 hours to release the juice. You can cook the syrup in advance and pour the syrup over the fruit. But in this case, the fruit slices will not be hard.

Place the pan on the fire and bring to a boil. At the moment of boiling, the fire is reduced to a minimum and remains to simmer for 30 minutes. After time, remove and let cool. The procedure is repeated several times, usually three approaches. Each time, the mixture becomes thicker and richer.

We roll the finished jam into pasteurized jars. Wrap it in a thick cloth and let it cool slowly. This filling is unique for cakes and pies.

Bon appetit!