Delicious jam made from whole apricot slices. How to cook apricot jam in slices - several interesting recipes

Apricots, in my opinion, make the most beautiful jam. So bright, sunny and amazingly fragrant. In our country it is the first to disappear from the pantry shelves, so I try to stock it more and in different variations. One of the versions - apricot jam slices, the recipe with photo I chose the easiest to reproduce, because you don’t have to deal with capricious syrup. This apricot jam is made without seeds, the slices are covered with sugar and, when the slices yield juice, they are boiled in several stages. In fact, it takes a maximum of 20-30 minutes to prepare and cook. The rest of the time the jam is simply infused.

Whole apricot slices look, of course, very impressive. But it is not always possible to achieve the desired result. Here it is very important to take strong apricots and cook the jam over medium heat. Otherwise, the slices will boil over, which, in general, will in no way affect the taste of the finished jam. In any case, the jam turns out wonderful: bright, aromatic, with a slight sourness. Insanely delicious!

Ingredients:

apricots (dense, maybe even slightly unripe) – 1 kg;
sugar – 1 kg,
citric acid – 1/3 tsp.

How to make apricot jam in slices

The first step is to rinse the apricots thoroughly, then place them in a colander and shake vigorously several times - this will be enough to rid the fruits of excess moisture.

Once all the apricots have been halved, sprinkle them with sugar. Part by part, place the halves immediately into the saucepan where the jam will be cooked (in this version of the recipe, the less the fruit moves, the better). Sprinkle each part with sugar.

Shake the saucepan, close it and remove it for at least 5 hours so that the apricots release juice. If time is running out, you can put the pan somewhere warmer. Then required quantity juice is formed within 3-4 hours. If you leave apricots in sugar overnight, the container should be put in the refrigerator.

After steeping, add to apricots citric acid and place the pan on the stove.

We first turn on the heating of the stove to maximum, but after the first, smallest bubbles appear, we reduce it to medium (for me this is position 3 out of 6). Boil the jam on medium heat for 5 minutes, covering the pan with a lid. During this short time, quite a lot of foam forms on the surface - you don’t have to remove it for now; when the jam has cooled, it will be much easier to deal with it. Important! During cooking (in each approach), we try not to stir the jam!

After boiling for 5 minutes, remove the pan from the stove and leave the jam to cool for at least 3 hours. During this time, the jam should cool completely. If not, increase the time allocated for cooling. Once it has cooled down, return the pan to the stove and boil everything in the same way as the first time: bring to a boil at maximum, turn down the heat and simmer with barely noticeable bubbling for another 5 minutes.

Let the jam cool again for several hours, then boil it a third time, all according to the same scheme. After the second cooling, you can remove the foam from the jam - there will be very little left.

During the third boiling, we prepare jars and lids for the jam: sterilize them in any way convenient for you. I have my own verified o quick way: Boil the lids for 3-5 minutes. and fry the jars in the microwave at maximum, pouring a small amount of water into it (about 0.5-0.7 cm). I take small jars for jam – up to 500 ml.

After the third approach, the jam is ready! Pour it into prepared jars and seal with lids. Due to the fact that the jam is cooked for only a short time (this is the boiling time), quite a lot of syrup is obtained. If desired, syrup and apricots can be poured into separate jars. Both will go out with a bang in winter.

Leave the jars under a warm blanket in the room until they cool, and then put them away for storage.

Apricot trees were bred in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is perhaps why apricot is called Prúnus armeniáca in Latin. There are about 20 varieties of this fruit in the world, the sweetest of which, originally from Central Asia, are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called zherdeli.

But no matter what specific type of apricot we are talking about, it is definitely worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, phosphorus, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.

Unfortunately, all year round The Russian climate does not allow eating fresh apricots, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use it as ripe fruits, and slightly unripe. You can cook it only from apricots, or you can combine it different fruits. Texture ready-made treats can also be different, in addition to traditional jam it can be jams or confitures.

Apricot jam - preparing dishes

For cooking you will need enamel dishes. Its volume is selected at the rate of approximately 1.5 liters per 1 kg fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during the cooking process. Used for storing jam glass jars which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To remove jars from boiling water without getting burned, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. Opened jar It’s better not to store for a long time, that is, than less jam you can eat it in a couple of days, the smaller the container should be. As for the lids, you can use screw-on metal, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - preparing the fruit

For jam, you can use any variety of apricots, including semi-wild zherdels. Overripe fruits should not be used. Apricots are boiled either whole or in the form of halves, after separating the pits. Some housewives only cut the fruit a little so that after removing the seed the fruit is almost whole. This mainly depends on the size of the fruit and individual preference. Sometimes kernels extracted from seeds are put into jam, but you need to be careful with such recipes, since sometimes the kernels can cause unpleasant consequences, including poisoning.

Apricot jam (option 1)

To make this jam, it is better to use slightly unripe fruits. They should be washed thoroughly, dried on a towel, pitted and placed in an enamel container. Next, prepare a syrup from sugar and water in a ratio of 4:1 (that is, 800 grams of sugar are required for 200 ml of water). Granulated sugar is poured with water in a separate pan, and with continuous stirring, the resulting mixture is brought to a boil. Next, the prepared apricots are filled with syrup at the rate of 1 liter per 1 kg of fruit. After this, cover the container with a towel and leave it in cool place for 10-12 hours (for example, at night). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruits will be ready-made jam will remain whole and look appetizing. After all this, the jam is placed on slow fire and cook for 35-40 minutes. Next, it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next you need to fill them up granulated sugar in a ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After this, the container is placed on low heat, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, remove it from the heat and cool until room temperature. After this, bring to a boil again, repeating this procedure 2-3 times. This also contributes to better preservation of the fruit in the finished jam.

Apricot jam with oranges

For those who love a pleasant sourness in their dishes, the recipe will do apricot jam with oranges. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruits are placed in an enamel bowl and covered with sugar. After 2-3 hours, place the dishes on low heat and bring to a boil. Cool and repeat the process. Next, put them in jars, close them tightly and place them in a cool place.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the seeds and pass them through a meat grinder. You can also grind it in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. They make jam on high fire with constant vigorous stirring for 12-15 minutes. They are placed in jars while hot, wrapped warmly and kept until completely cooled. Store ready jam in a cool place.

Tip 1. For jam with seeds, only large-sized fruits with kernels that have a pleasant sweet taste. If the kernel is bitter or sour, it is not recommended to use it.

Tip 2. To keep the apricot intact, you can remove the pit not by cutting the fruit, but simply push it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).

Most people prepare fruits and vegetables for the winter to get vitamins all year round. One of the most favorite delicacies is apricot jam in slices. It would be useful for every good housewife to find out how to cook it correctly.

How to make apricot jam

This type of conservation is very popular. Apricots are useful not only fresh, but also processed and dried. They contain a lot of carotene, potassium, vitamins, and other nutrients. Cooking apricot jam in slices is a complex multi-step process. You need to prepare the container, select the best fruits, and take care of the remaining ingredients. It is worth talking in more detail about each stage of preparing apricot jam in slices.

Preparing jars

It is very important to properly process and sterilize the container, otherwise the product preserved in it can cause harm to the body. First, you need to carefully inspect the jars to make sure there are no cracks or broken pieces. Inspect the covers along the way. There should not be a single trace of rust on them. There are several types of jar sterilization:

For a couple. Take large saucepan, fill it with water and place it on the stove. Place a metal grid or sieve on top. Place as many cans on it, neck down, as will fit. From the moment the water boils, steam sterilization begins. It should last at least 15 minutes. Then move the jars, neck down, onto clean towel, wait until all the water has drained.
In the water. Place in a large saucepan wooden board. Place the jars on it and fill the remaining space with water. Between them you can lay nylon covers or rags. Remove the jars a quarter of an hour after you notice the water bubbling.
In the microwave. Pour 70-100 ml of water into a jar and place in the oven on high power for three to five minutes.
In the oven. Wash the jars and place them in the oven preheated to 160 degrees. They must be left in the oven until all the droplets have drained from the walls. Constantly monitor the process, because with this method of sterilization the jars may burst.

How to choose apricots for jam

Try to buy ripe, but not overripe fruits. If they turn out to be too soft, it will be difficult to get the seeds. Greenish apricots can give unexpected unpleasant flavors. Such fruits are usually very hard and have almost no smell. Please ensure that there are no damage or blemishes on the apricots. They should be uniform in shape and color. Then the workpiece will be stored longer.

Fruit preparation

This process is very easy and will not take much time. Wash the apricots thoroughly and then dry them on a towel. If you are making seedless jam, break the fruit into two halves and remove them. You can gently push them through with a wooden stick, but it’s better to stick with the first method. Then the fruits in the jar will look more beautiful.

Recipe for pitted apricot jam

Every housewife can prepare such a delicacy. There are many recipes for apricot jam in slices and each of them turns out great in taste and beautiful blank, which will decorate not only everyday, but also formal tables. Before you start cooking, be sure to prepare the dishes and fruits according to the recommendations described above. You can choose a recipe for pitted apricot jam from those offered below.

With nucleoli

This recipe for apricot jam in slices is called royal. To make this dish you will need:

apricots with pits – 2.2 kg;
water – 2 glasses;
sugar – 2 kg;
lemon juice – 50 ml.

Step-by-step cooking recipe:

First boil the syrup. Mix sugar with lemon juice and water in a saucepan. Heat over low heat. Stir continuously until the sugar is completely dissolved. Remove the container from the heat.
Wash the apricots and dry. Remove the bones from them and place them in a separate plate. To do this, separate the fruits into halves. Carefully crush the seeds with a hammer, but so that the nucleoli remain intact.
Throw apricot slices into enamel pan, fill them with sugar syrup. It should be hot. Place the mixture on the fire. Bring to a boil, skim off the foam. Cook the apricot jam for five to seven minutes. Then you need to remove it from the stove.
After 10-12 hours the jam will cool completely. Cook the fruit again on the fire after boiling for 5-7 minutes. Skim off the foam regularly. Then leave again for 10-12 hours.
Add to the jam for the third time apricot kernels from seeds. Cook according to the same scheme.
Distribute the hot apricot jam into clean prepared jars and screw on the lids. Turn them upside down and leave them like that until they cool completely. You are allowed to try the jam after 24 hours.
Adviсe: home recipe apricot jam slices can be changed by adding kernels instead almond.
Note: you can take any number of fruits, proportionally increasing or decreasing the volume of other ingredients required for the recipe.

Five-minute apricot jam

Retains many vitamins and brings maximum benefit body. For the recipe you will need the following ingredients:

apricots – 3 kg;
sugar – 1.5 kg.

Recipe for making apricot jam in slices:

Rinse the fruits and dry them. Remove the seeds from them by cutting them into slices.
In an enamel bowl, sprinkle the fruits with sugar in layers. Leave the slices to steep for 12 hours. Thanks to this, juice will flow from them.
Place the jam on the stove. When it boils, cook for five minutes, then remove from heat and cool. Repeat the process three times with an interval of 5 hours.
After the jam has cooled completely, pour it into sterilized jars. Place them upside down. When the jars have cooled, place them in a cool, dark place.

Recipe for apricot jam in a slow cooker

To prepare it, you will need the following products:

apricots – 1.5 kg;
lemons – 2 medium;
sugar – 750 g;
almonds – 150-200 g;
vodka – 4-5 tablespoons.

Slow Cooking:

Wash the fruit, divide into slices, remove the seeds and discard. Place them in the multicooker bowl. Sprinkle sugar on top of the apricot slices and pour lemon juice over them. Leave for a couple of hours.
Pour boiling water over the nuts and leave for a quarter of an hour. After soaking, remove the husks from them and also add them to the multicooker container.
Select the “Stew” mode and cook the jam for an hour at closed lid. It will be liquid.
If you want to make thick, thick apricot jam, then set the “Baking” mode. When selecting this program, leave the lid of the device open and constantly stir the syrup.
A few minutes before the end of cooking, add vodka.
When the beep sounds, distribute the finished tasty treat on the banks and roll up.

Video: recipe for apricot jam with orange

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 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:

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.
Prepare an enamel saucepan for jam and place chopped apricots in it.
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.
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.
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.
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 a 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 - apricot kernels.

Ingredients:

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

Preparation:

Apricots should be washed well without damaging the skin, cut into slices and dry the pits.
Preheat the oven and leave the bones for 5 minutes to dry. Then split them and remove the core.
Next, you need to prepare a syrup from water and sugar and, after boiling, pour in the apricots and pits.
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.
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 apricot slices, add walnuts. 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:

Remove pits from well-washed and dried apricots. Cut into slices.
Pour water and sugar into a pan, preferably enameled. Place on the fire and simmer over low heat.
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.
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.
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:

The first step is to remove the pits from washed apricots.
The jar in which the apricots will be placed should be rinsed very well. warm water and sterilize.
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.
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.
After time has passed, add citric acid and the remaining chopped apricots to the jar.
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.
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:

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

Jam must be stored correctly. Transparent glass containers are perfect for this. It must be washed well before spreading the jam and sterilizing it.
If you are a fan of thick jam, then do not add water when cooking, let it simmer in its own syrup.
Under no circumstances should you use spoons or spatulas to stir apricot jam into slices while it is cooking.
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.

Good afternoon, friends!

There are a lot of cooking recipes, and they can be divided into several types: whole, seedless; whole, seedless, with kernels; cut into slices, pitted; whole, seedless, stuffed with kernels inside.

Apricot, these words bring back childhood memories. Pioneer camp in Central Asia, times Soviet Union. I took three shifts every year, all summer. The camp was located on several hectares of land. There were a lot of fruit trees growing on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. I really want to write a mind-blowing recipe for tea rose jam, but that will be for next time.

So, all children were allowed to pick fruits without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large, with chicken egg, apricots. We broke them in half and enjoyed the aromatic and tender pulp. It seemed that there was nothing tastier in the world. All the bones were collected and then split with stones. The kernels were strung on a thread and the result was gorgeous, tasty beads, which were then somehow unnoticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from apricot halves for the winter

Ingredients:

apricots - 1 kg
sugar - 600 grams
water - 1 glass
citric acid - 1/2 tsp.

Preparation:

In order to brew real amber thick jam from apricots, we stock up on patience and time. Since we are going to cook without seeds, we need to take apricots whose pits can be easily separated.

We select dense, ripe and strong fruits. Wash them thoroughly and carefully, place them on a towel and let them dry.

You can cook it with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half and remove the pit. Place the prepared slices in a bowl.

In another container, cook the syrup. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots. Leave to soak for 12 hours.

Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour in the fruits and leave for 12 hours.

Thus, we poured the syrup three times, and it was time to boil it completely. Place the cooled apricots on low heat, bring to a boil and simmer for 3 minutes. While boiling, stir with extreme caution so as not to mash the fruits. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

After the jam has boiled, set the bowl aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired thickness. And the fruits in ready syrup are distributed evenly and become transparent. In the last cooking, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.

What a beauty! Each slice, like a piece of amber, pleases beautiful view and amazing taste.

Pour the finished jam into prepared sterilized jars and seal with boiled screw caps. Turn the jars upside down and wrap them in a blanket until they cool completely. Store in a cool, dark place.

If you don’t have that much time for cooking, you can reduce it. After three pours of boiling syrup, put them on low heat, bring to a boil and cook for 30-40 minutes, then pour into jars.

How to make apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. The sweet treat turns out to be enjoyable yellow, thick and very, very tasty. Cooking time 30 minutes.

We will need:

apricot -1 kg
sugar - 500 gr.
water - 1/2 tbsp.
lemon juice - 1 tbsp. l.

Pitted apricot jam with kernels - a royal recipe

Preparing a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of skill and virtuosity of the housewife. Tart taste, pleasant aroma and kernels, which, no matter how much you add, always seem to be in short supply, and which are always eaten first.

Ingredients:

apricots - 2 kg
sugar - 1.5 kg
kernels or nuts - 300 gr.
water - 2 - 3 tbsp.
citric acid - 1 tsp.

Preparation:

We choose fruits that are ripe but firm. Wash well and dry.

Next, remove the bone using a wooden skewer. We place a skewer at the place where the stalk is attached, press on the seed and push it out on the other side, trying to do less damage to the integrity and pulp of the fruit.

To clean the kernels from the brown film, you need to pour boiling water over them for 2-3 minutes; the films are easily removed.

When I don’t get enough kernels or if they are bitter, I replace them with almonds.

You can use any nuts as a “filling”: walnuts, hazelnuts, cashews.

In another container, cook the syrup. Pour water, add sugar and citric acid, dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.

Leave to soak for 12 hours. During this time, they will soften and become saturated with syrup, and the seeds will give off their taste and aroma.

Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually.

Then we repeat the process twice. When preparing jam, do not stir it, as the fruit may be damaged. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

Foam that will appear on the surface in large quantities, you need to remove it with a slotted spoon or spoon.

When the syrup becomes thick and viscous enough, and the fruits are translucent, the jam can be considered ready.

Pour boiling water into sterilized jars and roll up. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

You can store such jam for no more than a year, because the seeds begin to produce poisonous hydrocyanic acid which can cause poisoning

In our country, this apricot dessert only lasts until the New Year.

Apricot jam “5 minute”

Despite the simple recipe, it turns out very tasty and healthy, since thanks to minimal heat treatment, apricots retain a maximum of vitamins.

Ingredients:

apricots - 2 kg
sugar - 2 kg

Preparation:

Wash the fruits and dry them. Cut into two halves along the groove and remove the seeds.

Place the fruit halves in the bowl in which we will cook the jam and cover with sugar.

Leave overnight. The apricots gave juice in which they will be cooked.

Place the bowl over low heat and stir gently with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, right up to the neck and roll up the lids.

Turn the jars upside down, cover with a blanket and leave to cool completely. Store in a dark and cool cellar for no more than 1 year.

Delicious apricot jam with orange, coffee and nut flavors

We will need:

orange flavored:

apricot 1 kg
orange 2 pcs.
sugar 1 kg

coffee flavored:

apricot - 1 kg
sugar - 500g
ground coffee beans - 5 tbsp. l.
instant coffee - 2 tsp.
vanilla sugar - 1 sachet
lemon - 1 pc.

with nut flavor:

apricot - 1 kg
sugar - 600 gr.
cinnamon - 2 sticks
nutmeg - 1/3 tsp.
lemon - 1 pc.
walnut - 200 gr.

Three new recipes for cooking apricots with different tastes. I assure you that the main experts - children - will be pleased.

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