Apricot jam for the winter. Amazing apricot jam: an old Hungarian recipe and modern cooking methods

Rich, dense apricot jam is one of the most favorite sweets that you can cook with your own hands for the winter. There are a huge number of recipes for this dessert, but all of them are united by the fact that the product turns out to be amazing in taste. Its enchanting scent pairs beautifully with a shade that seems to capture all the summer warmth and sunshine. Apricot jam will certainly please the sweet tooth, as the delicacy can be served with toast or pancakes.

Classic apricot jam

How to cook apricot jam for the winter according to a classic recipe? There is nothing particularly complicated in this method of cooking dessert. That is why even a novice cook can easily cope with the task.

Ingredients

fresh apricots - 1 kg;
sugar - 500 g;
water - 2 tbsp. l.

Cooking method

The classic recipe for making jam from these juicy and fragrant fruits is extremely simple. As you can see, no complex ingredients are included in the delicacy. In the preparation of apricot jam, cooks will be assisted by a step-by-step recipe with a photo.

To begin with, it is worth preparing the fruits. Ripe specimens are selected and washed in running water. Then the bones are removed from them. All prepared fruits are transferred to a saucepan, where a little water is poured. Apricots should be slightly simmered over low heat.

From the resulting mass you will need to make a puree. To do this, use a sieve or immersion blender.

Based on the recipe with a photo, you can proceed to the next stage of cooking apricot jam. At this step, you will need to add sugar to the apricot mass. All components should be thoroughly mixed and put back on fire. Apricot jam should be boiled until tender, stirring occasionally.

On a note! How to determine the degree of readiness of a dessert? To do this, apricot jam needs to be dropped onto a flat plate. If the drop holds its shape and does not spread, then the cooking of the product can be safely completed.

It remains only to pour it into jars, which were previously prepared along with the lids.

Delicious apricot jam for the winter

You can also prepare delicious apricot jam for the winter according to another recipe. It is also quite simple and will not cause difficulties for cooks.

Ingredients

sugar - 1 kg;
fresh apricots - 1.3 kg;
citric acid - 1 g.

Cooking method

You need to take smooth and whole fruits and rinse them thoroughly. Bones are removed from the fruits by any convenient method, and the workpiece is transferred to a deep pan or basin. 400 g of granulated sugar is also poured there, and in this form the future jam is left for half a day. It is recommended to close the container with a lid.

When 12 hours pass, and the fruits let the juice go, you need to put the container on a slow fire. You need to cook the composition until the boil begins and then another quarter of an hour, stirring systematically. Then you need to let the apricots cool.

Based on the recipe with a photo, you can proceed to the next stage of cooking. The resulting composition must be wiped from the peel and fibers through a colander or sieve.

The mashed potatoes should be put on the stove. Citric acid and the remaining amount of sugar are added to it. All ingredients should be mixed and brought to a boil. At minimum heat, cook the future delicious apricot jam for up to 2 hours.

On a note! Only ½ of the original volume will remain.

The hot mass must be constantly stirred. It is very important that it does not burn. Ready apricot jam should be laid out in dry sterilized jars and rolled up turnkey.

Apricot jam in a slow cooker

To get a thick, aromatic treat that the whole family will enjoy during the long cold months, you need to prepare only apricots and sugar.

Ingredients

apricots - 1 kg;
sugar - 1 kg.

Cooking method

The first thing to do is start with fruit. Ripe fruits need to be sorted out, washed and dried thoroughly. Apricots need to be pitted and transferred to the multicooker bowl.

Sprinkle sugar on top of the apricots. As you can see from the recipe, the ratio of ingredients is 1:1. If you don’t like too sweet jam, you can take a little less sugar, but its amount should not be less than 700 g.

Fruit should be left under sugar for 2-4 hours. This time is enough for the apricots to give a lot of juice. When after a specified amount of time a sweet liquid is formed, you can start cooking jam. To do this, you will need to set the “Baking” program on the multicooker and set the timer for 60 minutes. Apricot jam should be boiled until it boils. As a rule, it takes 35-40 minutes. Foam should be removed from time to time.

At the end of the first boil, the berries should be left in the syrup and allowed to cool completely. The second and third visits are carried out in exactly the same way, for half an hour.

The resulting fruit mass should be rubbed through a sieve or processed with an immersion blender.

Ready fragrant, sweet and very thick apricot jam, cooked in a slow cooker, it remains only to pack in pre-sterilized jars and cork with lids.

Apricot jam with gelatin

If you are a fan of thick amber apricot jam, then try making it with gelatin!

Ingredients

apricots - 2 kg;
sugar - 2 kg;
instant gelatin - 80 g.

Cooking method

A step-by-step recipe for apricot jam with a photo is extremely simple to perform. Prepared berries should be cut into slices and transferred to a container. Next, they need to be boiled.

Sugar and gelatin are added to them. The composition is thoroughly mixed and cooked further.

The mixture must be boiled over medium heat for 10 minutes, after which the composition is removed from the stove and poured into prepared jars.

Everything, delicious apricot jam is ready!

Jam with apricots and almonds

Another no less interesting, and perhaps the most exquisite recipe for apricot jam - with almonds!

Ingredients

sugar - 200 g;
fresh ripe apricots - 300 g;
almonds - 30 pcs.

Cooking method

Making jam should start with nuts. Almonds will need to be doused with boiling water and kept in a steep boil for about 1 minute.

Using a visual recipe with a photo, then you need to remove the skin from the almonds, after draining the water from the product. Clean nuts still need to be slightly dried in a pan without oil.

Now we need to work on apricots for jam. The fruits will need to be sorted out, washed, dried, cut into halves and seeds removed.

Sliced \u200b\u200bfruits need to be beaten with a blender and pour sugar into it.

Puree is whipped again and put on fire.

Future apricot jam should be constantly stirred and boiled (no more than 4-5 minutes). The foam is removed from its surface, after which nuts are poured into the mass and the product is cooked for about 2 more minutes.

Hot apricot jam is poured into pre-prepared jars and rolled up for the winter.

Apricot jam with lemons

Using the recipe with a photo, you can cook a healthy and dense apricot jam with lemons.

Ingredients

fresh apricots - 1 kg;
sugar - 900 g;
lemon - ½ pc.

Cooking method

Using such simple ingredients, it is not difficult to cook a delicious and thick jam.

First you need to prepare all the necessary products.

The fruits are washed, dried, cut, freed from stones.

Fruits are transferred to a deep container and filled with water so that it covers them. The product is put on fire and they begin to boil.

When the apricots boil, sugar and the juice of half a lemon are added to them.

The composition is placed on medium heat. On it, the future dessert must be kept for 1.5 hours, stirring constantly. Slices of berries should be kneaded against the walls of the dish so that the composition becomes homogeneous.

After the specified time interval, it remains only to decompose the finished product into pre-sterilized jars and close them with lids.

Apricot Jam with Vanilla and Cane Sugar

The original apricot jam with vanilla and cane sugar will be a wonderful treat that goes well with yogurt, cereals, toast and pastries.

Ingredients

To prepare this sweet, you will need to take the following ingredients according to the list:

cane sugar - 550 g;
apricots - 700 g;
vanilla - 1 pod;
agar-agar - 1 tsp;
almond flavor - 1-2 drops.

Cooking method

The preparation of fragrant oriental sweets should begin with the preparation of fruits. Fruit should be washed and removed from the pits.

If the apricots are hard, then they should be cut with a knife into small cubes or in random order. When soft, overripe berries are used, they can be whipped with a blender.

The resulting fruit mass should be sprinkled with sugar. At room temperature, the workpiece should be left for 2.5-3.5 hours, after which the pan is put on fire and brought to a boil. It is necessary to let the composition boil a little, literally 5 minutes. Then it is removed from the stove, cooled, and then put on fire again and boiled for 5 minutes.

Now the apricot composition should be put on fire for the last time. Vanilla pod is added to the mass, the product is brought to a boil. You need to boil the bubbling composition, as in the previous two times.

A step-by-step recipe for apricot jam with a photo further involves the addition of almond essence. Plus, at the same stage, agar-agar is added to the jam. The product should be thoroughly mixed so that lumps do not form.

Ready apricot sweet jam should be packaged in sterile food bags or clean jars. Plastic containers can be frozen, which is very convenient, as the product will be divided into portions. Jars of jam are recommended to be rolled up with a key and stored in the refrigerator.

Apricot jam video recipes

Of course, apricot jam photo recipes cannot convey all the details of the cooking process. In order to take into account all the most important, we also recommend that you study several video recipes for apricot jam.

Confiture is a jelly-like sweet dish made from berries or fruits. Moreover, the fruits can be crushed completely or found in the form of pieces - if they are fruits, or whole - berries. The peculiarity of confiture lies in the jelly-like state. It is achieved due to the presence of gelling substances in the fruits themselves or the addition of artificial gelling agents.

Confiture is prepared from various berries and fruits. Apricot confiture is one of the most famous and is valued for its excellent taste, delicate texture and orange-sunny color.

Basic principles of preparation of apricot confiture

All jams are prepared in approximately the same way.

First, the fruit - in our case, apricots - is washed, the bones are removed from them. It is advisable to remove the skin as well, since in these fruits it is quite dense and fluffy, moreover. Cut apricots into pieces or grind more thoroughly. They are covered with sugar or poured with sugar syrup and boiled for a certain amount of time.

It is possible to add flavoring seasonings - lemon juice, orange or their zest, anise, mint, lavender, alcoholic beverages such as liquor or cognac. A mix is possible, that is, a combination of apricots and other fruits and berries in confiture.

Gelatin, agar-agar, pectin, gelfix can be added as a gelling agent.

Ready apricot confiture, if it is a preparation for the winter, is poured into jars and covered with lids. Keep cool.

A simple apricot confiture

This is the most simple, basic recipe for making apricot confiture. Gelling agents are not added here - the desired consistency is achieved due to their content in the apricots themselves. However, in this case, a rather large amount of sugar is taken, so the recipe is for the biggest sweet tooth.

Ingredients

One and a half kilograms of unpeeled apricots

Two kilograms of granulated sugar

Approximately 300 ml of water.

Cooking method

First you need to prepare the syrup, as it is used cold. Boil water and sugar together for a few minutes.

Wash apricots, dip in boiling water for a couple of minutes, then in cold water. After this procedure, they are easily cleaned from the skin.

Remove pits and dip apricot halves into cold syrup.

Put on a small fire and keep until boiling, stirring constantly and removing the foam.

When the mixture begins to boil, turn off the heat, put it in a cool place and leave it there for at least half a day.

Then again heat over low heat, and repeat this a third time. A sign of confiture readiness - apricots should not float, but form, as it were, a single mass.

Hot pour into jars, if long-term storage is planned - roll up with iron lids. If consumed in the near future, then let cool and cover with nylon lids.

Apricot Vanilla Confiture

This option is similar to the base one, but it does not require such a large amount of sugar, and the addition of lemon juice and vanilla diversifies the taste and aroma of the dessert.

Ingredients

A little more than a kilogram of apricots - on the basis that there will be a kilogram without stones

4 cups sugar

A pack of vanilla sugar or vanillin on the tip of a knife

Juice of one lemon.

Cooking method

If desired, peel the apricots from the skin, but you can leave.

Cut the fruit in half, remove the seeds.

Mix sugar with vanilla.

Fold in an enamel bowl, cover with sugar and hold overnight. It is advisable to cover with a lid so that the vanilla flavor does not disperse too much.

After the set time, put the dishes on a small fire, add lemon juice and keep until the sugar dissolves.

When the sugar dissolves completely, add fire and cook for a quarter of an hour, removing the foam. The mixture should boil, but not too violently.

Then reduce the fire again and cook until tender. Readiness is checked with a large drop on a plate. It is carried out with a dry spoon or something similar. The halves of the drop should not connect.

When this state is reached, the confiture is ready. It must be poured into containers and closed. Turn over, stand, covering, for several hours. Store in a cool place.

Apricot confiture with pectin

Pectin is a gelling agent that is produced from extracts of apples and citrus fruits. In the case of preparing confiture with this additive, lemon juice is not needed in the recipe. The ratio of apricots and sugar depends on what kind of pectin it is. The package usually indicates its ratio with the ingredients of the dish. For example, let's take the average pectin index - 1:2. If the second number is less, then you need to take more sugar. And, accordingly, vice versa.

Ingredients

A kilogram with a small amount of apricots - based on the fact that about a kilo will be peeled

Half a kilo of sugar

Package of pectin labeling 1:2.

Cooking method

Prepare apricots. If desired, remove the skin by dipping the fruit in boiling water. Remove bones.

Finely chop the fruit with a knife.

Mix apricots with sugar and pectin, put on high heat.

Stir constantly so that the sugar does not burn, but dissolves. If the mixture is very thick, you can add a couple of tablespoons of water.

After boiling, slightly reduce the heat and boil for five minutes. With pectin, the cooking time for chopped apricots is very short.

Remove from heat, pour into jars, close. Such a dessert resembles marmalade, where fruit particles are found. If you need a thinner confiture, add more water during cooking.

Fruits and Herbs: Apricot Confiture with Lavender and Lemon

The aroma of lavender flowers gives an unusual pleasant note to apricot confiture. And the use of lemon makes the dessert not cloying and enriches its taste. Lemon juice and zest can be replaced with orange, and lavender with mint.

Ingredients

Kilogram with small apricots

Sugar, depending on desire, from 500 grams to a kilogram

1 whole large lemon or two small ones

A teaspoon of dried lavender flowers

Cooking method

Wash apricots. If the skin is even, and they themselves are very ripe, then you can not peel. If the fruits are not too soft, and the skin is with obvious fluff, it is better to peel. Immerse for a couple of minutes in boiling water, cool, remove the skin.

Remove the bones, divide into halves.

Put in a container for cooking jam, pour sugar.

Remove the zest from the lemon with a grater or a special device - you should get a couple of teaspoons.

Then squeeze out the juice - the more the better.

Add juice and zest to apricots with sugar.

Put on a small fire and cook for 20 minutes.

Remove, cool slightly and run a blender through the mixture. You can achieve a homogeneous mass, or you can leave a few whole pieces.

Boil the confiture until tender, check drop by drop - if it does not spread, the dish is ready.

Pour the lavender flowers, turn off the heat, stir.

Pour into jars, close, wrap. It is best to try the dessert at least a week later, when it is infused and saturated with lavender aromas.

Gourmet dessert: apricot jam with liqueur and almonds

This is a special recipe - for the sake of translating it into reality, it is worth trying, but the result is worth it. Here, unlike other confiture recipes, there are many components that together will give exactly that unique taste and smell of warmth, sun, tenderness and apricots.

Ingredients

Half a kilo of apricots

A glass of orange juice

2-3 tablespoons orange liqueur

2-3 tablespoons lemon juice

Half a kilo of sugar

Gelfix packaging

3 tablespoons almond flakes.

Cooking method

Wash ripe apricots, remove pits, cut fruits into slices.

Gelfix mixed with sugar.

Add orange and lemon juice, sugar mixture to apricots and put on fire.

When it boils, pour in the almonds, let it boil for five minutes, removing the foam.

Turn off the fire, pour in the liquor, stir.

It can be poured into jars, if it is done for the future, or cool and serve with tea.

When there are no apricots: winter apricot marmalade from dried apricots

Apricot confiture, in addition to being an independent dessert, is also used for baking. Bagels, pies, pies, cakes, including the famous "Sacher" - all this is very tasty to make with apricot confiture. And if it is not stocked and there are no fresh apricots? Exit - take dried. That is dried apricots.

Ingredients

Take dried apricots and sugar equally by weight

Water - at the rate of one liter per 200 grams of each product.

Cooking method

Rinse dried apricots. It is advisable, when buying, to choose not too dried, fleshy, bright.

Pour water into a container for cooking confiture, pour sugar, put dried apricots.

Put on a small fire and cook for twenty minutes. Dried apricots should become quite soft. If time is not enough, cook more.

Make a puree of dried apricots using a blender. When there were no blenders, it was simply passed through a meat grinder twice.

If you need a filling for the cake, the confiture is ready. You can also drink tea with it, but if there is a desire to stock up for the future, you need to boil it again, pour it hot into jars and twist it.

Tips and Tricks for Making Apricot Jam

To peel or not to peel apricots from stones - the hostess decides for herself. But if the fruits are not too ripe, there are dark spots, a lot of fluff, it is better to remove the skin.

Another problem in the preparation of apricot confiture is whether it is necessary to crush the fruits and how exactly? Some recipes recommend cutting, others passing the already boiled mixture through a blender. There is no single rule here. If the fruits are overripe, they will boil remarkably well without additional help. If you need a completely homogeneous mass, then you should use a blender.

If the apricots are crushed, the cooking time will be longer.

When using gelling agents, be sure to look at the recommendations for the ratio of the additive and the main product. It depends on whether you get the desired consistency of the dessert.

Readiness is defined in different ways. You can drop confiture on a plate, if it doesn’t flow when tilted, but creeps, it’s ready. And the main feature is this: the liquid and parts of the fruit are evenly distributed and the apricots do not float to the surface.

Then in the manufacture of many cakes, pies, croissants and bagels, it is He who is well and evenly spread on the dough. Moreover, it also feels great inside baking, it does not spread during heat treatment. Even if you think it is often necessary to cover the cake (from photos of such culinary masterpieces), it is often insisted that before applying fondant to the surface of the top cake, you need to smear it with a thin layer of jam. This will prevent the icing from floating and soaking into the dough. In addition, apricot jam can be eaten just like that, with tea. Its sunny color will give you a ray of summer warmth on winter evenings.

Therefore, when summer and fruits are just heaps, you need to take care of how to prepare Recipes for each housewife. Someone likes a homogeneous consistency of jam, and someone likes pieces of fruit in the mouth. But in any case, cooking such a jam will not be difficult. Let's start with the classic version.

Easy Apricot Jam Recipe

Remove the seeds from the fruit, divide into halves, put in a saucepan. Pour in water so that it only slightly covers the apricots. Cook until the fruits are soft, then fish them out with a slotted spoon and rub through a sieve or grind in a blender. Dissolve the puree in the liquid in which the apricots were boiled. For a kilogram of fruit, 900 g of sugar is needed. When the puree boils, add sand and add citric acid on the tip of a knife. Cook for another hour and a half, skimming off the foam from time to time. In parallel, you need to sterilize the jars. Pour hot jam into containers and seal tightly.

Palestinian Apricot Jam Recipe

It is very important that the fruits are completely dry. Therefore, after washing and removing the bones, you need to carefully wipe them with a towel. Or give it time to dry. Sugar according to this method of cooking needs exactly two times less than fruits. Place a layer of apricot halves in a bowl. Pour sugar on top. Fruit again, sweet sand again, etc. Cover with gauze from midges and leave overnight. In the morning, pour the resulting syrup into a saucepan and put it on low heat. Cook after boiling for another half hour. Then add apricots. They should cook for at least twenty minutes. After that, we lay out the jam in sterilized jars and twist. In this preparation, the integrity of fruits, their natural aroma will be preserved.

Recipe for apricot jam "Amber"

Pull out the seeds from a kilogram of fruits, puree the halves in a blender. Add 1000 g of sugar, stir, put to boil. When it boils, there is no need to remove the abundant foam. It is enough just to actively mix the contents. However, after a quarter of an hour, the foam will subside. Cook for another thirty minutes. Readiness is checked by a drop applied to a dry saucer. If it has spread, you need to boil it again.

Recipe for apricot jam with lemon zest

We put the halves of the sorted fruits (kilogram) in a saucepan, pour 800 g of sugar and two bags of vanilla, leave it overnight. Add the grated zest of one lemon (you can orange) and set to cook on a small fire. We cook for at least half an hour, not forgetting to remove a very tasty foam. We lay it out in jars, roll up the lids, let it cool slowly under the covers.

Just one phrase apricot jam” sounds unusually appetizing and promising. It's hard to resist trying this delicacy made from juicy, bright orange, sweet fruits! Even slightly crushed, overripe fruits will be used, from which you can’t make canned compote or jam slices. Jam, also called confiture, should turn out to be thick, homogeneous, so that it can be conveniently used in a variety of homemade pastries: in biscuit rolls, pies, desserts, etc. It is necessary to achieve the desired consistency by boiling. And, if you want to feel the unsurpassed aroma of an apricot billet in the cold, you need to take into account the following recipes and close the treasured jars according to them.

Apricot Jam: Recipe 1

To repeat the first culinary method, you will need the following small list of ingredients: a kilogram of fleshy apricots and sand-sugar, 100 ml (half a glass) of water. In the preparation of these fruits, neither pectin nor gelatin is used for density, but simply the mass is boiled longer. By the way, some variation is also prepared with liquid syrup and half-cooked slices floating in it. But after all, he and jam, in order to have a thick consistency, are much denser than, for example,.

The principle of preparation is simple. The only thing you should not forget to stir the mass during cooking, in order to avoid burning. Too high requirements for the quality of the original product are not presented; even small, crushed, bursting fruits of a completely non-elite variety will fit. In general, on "Apricot jam" recipe only two ingredients are required: apricots and granulated sugar. And so that the mass does not “grab” to the bottom, a little water is also taken.

The pits are removed from the fruit. This is easy to do, as most apricots are easily broken into slices. The peeled halves are weighed, determining the weight of the required sugar. Initially in the recipe How to make apricot jam» the ratio is 1:1; but it is quite enough to pour 0.8 kg of sand per kilo of fruit. All required components are combined and mixed. You can safely interfere, without fear of violating the integrity of the slices; they will still fall apart. Half a glass of water should be enough. Plus, your own juice from apricots will stand out.

Next comes the jam. It is boiled until it thickens well, and the fruits themselves are boiled soft, turning into a homogeneous puree with characteristic fibers. This is the main difference from the jam preparation technology. And if the latter is prepared in several stages, while maintaining the shape and integrity of the slices, then this is not necessary for jam. He languishes on the stove until fully cooked. The final result acquires a beautiful amber hue, and when it cools, the film “stretches” over the surface (this effect is often observed when cooking).

Glass containers are sterilized. A hot billet is poured into it, closed with lids and turned over, checking the quality of the blockage by this action. To understand how appetizing the dish will help " Apricot jam. Photo". Now it remains to find a worthy use for seaming. Just eat and forget? Or maybe it’s better to make an unforgettable dessert ...

Recipe 2

Confiture, or the same jam, is also boiled more liquid, leaving the original freshness of the fruit and the naturalness of the color. The duration of cooking confiture is slightly less. Subsequently, it is good for spreading on toast, pies, and directly by itself. For the proposed treat, the ratio of sweet crystals to fruits is as follows: for 1.5-1.6 kilos of fruit - up to 0.6 kg of sand. The weight indicated is for peeled fruit. it is recommended to take ripened and even slightly overripe gifts of nature for the recipe; their crushed barrels at the end will not be visible at all due to the specific processing technique. The main thing is that they are sweet, juicy and fresh.

Selected fruits are washed, while cutting off doubtful places that can spoil "Apricot jam" delicacy. Bones are also removed. The pulp itself is cut with a knife into slices, which will help speed up the juice secretion and reduce the cooking time. Processed apricots are dumped into a stainless or enameled container (preferably wide and thick-walled). In it, they are sprinkled with sugar, while trying to distribute the crystals as evenly as possible. In tall dishes, the bookmark is made in layers, alternating fruit slices and granulated sugar. After the saucepan or bowl with appetizing contents is covered with a kitchen towel and for 3-4 hours it is given the opportunity to let the juice flow. Juice production should not occur in the cold and in the open sun.

By controlling the process, it is possible to complete settling earlier. If the room is quite warm, the variety is juicy and finely chopped, then the liquid will run in and much faster. Then there is no need to wait for the end of 4 hours. Otherwise, too much syrup will turn out, and the confiture will have to be boiled down. Long cooking, of course, changes the color of the dish. Therefore, boil for a long time apricot jam undesirable due to the loss of a beautiful golden-orange hue.

Further, the technology is simplified. The dishes with the workpiece are placed on low heat. Too much volume in one go is not necessary to cook! Otherwise, a weak fire will not be able to warm up the entire mass through and through, it will be necessary to increase the heating power, and this will lead to burning. In the course of boiling, the foam is removed from the surface. It can be traced that excess liquid is gone, achieving the consistency of fatty sour cream. Cooking lasts about 40 minutes. Fruit slices are stirred and distributed throughout the volume. At the same time, they can be kneaded with a wooden spoon, turning the substance into a kind of puree.

Since the future blockage includes a little sand-sugar and undergoes a short heat treatment, it should be closed hermetically for the winter, like others, or put away for storage in the refrigerator. Jars filled with brew are rolled up with a special machine or boiled twist-off lids. By the way, the container is filled to the edge of the neck, since in the process of cooling the volume of confiture will decrease. Preservation turns over and cools. It should cool slowly, for which the containers are wrapped with a blanket or blanket. When compared by the number of calories with confiture, then "Apricot jam" calories much higher due to the high content of sweet sand. Confiture is more “light”, but no one lowers its taste from this.

Recipe 3

Another "Apricot jam" recipe with photo performed with the addition of citric acid. You can make it from the following ingredients: 1 kilo of fruit, 0.8 kg of sugar sand and 6 g of citric acid. Apricots that have been sorted are thoroughly rinsed, "freed" from the bones and cut into 4 slices each. Although the size of the cut depends on the purpose of the workpiece, the desire of the cook and the original size of the fruit. So, calirovka, chopped into slices, is lowered into a bowl with cold water and lemon dissolved in it (the solution is prepared from 1 liter of water and 1 tsp of acid).

After one and a half hours, is it taken from the solution? apricots. They are poured with clean water so that it slightly covers the pieces in level, and boiled to a moderate degree of softness. Sugar (about 200 g) is poured into the brew, and boiling continues, stirring the mass regularly. After a quarter of an hour, more sugar is added, immersing the remaining weight. But it is added gradually. Together with the last sugar tab, the remaining apricots are moved, and citric acid is placed. The mass is cooked to a jelly-like state, which will characterize the readiness of the dish. Any accompanies regular removal of foam. The prepared jam is packaged in jars and hermetically sealed.

Apricot Jam: Recipe 4

An amazingly tasty jam comes out of stale apples and apricots. The flavors of these two fruits make an intoxicating combination for more than just homemade congestion. But good quality as a result will be given precisely by the correct proportion of sand-sugar, taken to a certain amount of fruit. Also an important point is the juiciness of apples and their sweet taste, which will be transferred to the dish. To prepare apricot-apple jam it will be necessary: half a kilo of apples, 1 kg of apricots, 2 kg of sugar. The result is 4 half-liter jars with a delicious treat.

Fruit for blockage is washed out. Apples are additionally doused with boiling water, and then dipped in cold water, which will make it easier to peel them from the outer skin. Then the cores are cut out. The pits are removed from the apricots. Both those and other fruits are cut into neat small slices. Small pieces are placed in a cooking pan and sprinkled with sugar. The mixture should be infused for 3-4 hours, during which the juice will stand out abundantly and sweet grains will dissolve in it. Or they do it a little differently: the fruits are poured into a bowl and poured with hot boiled syrup.

The workpiece is boiled, and at the moment of boiling, the fire is reduced. The dish is cooked for 30 minutes. Then it is removed from the stove and cooled. The thermal procedure is repeated a couple of times, observing how with each new approach the substance becomes thicker and richer. If, according to the cook, the mass is too thick and the syrup does not cover the boiled pieces, a little boiled water is added. Hot jam is closed in sterilized jars. You can cork with iron or nylon lids. After completing the seaming, preservation is wrapped in a blanket and left to cool slowly. By the way, it is prepared in a similar way, in which the banana gives the required consistency and density. If you plan to cook cake with apricot jam, then it is difficult to find the best filling!

Recipe 5

An original solution to combine orange fruits with chocolate. Dessert will be rich and spicy. The products required for harvesting are as follows: a kilogram of fruit and sugar, 40 g of cocoa powder, 100 ml of water. The prepared slices are turned through a meat grinder, mixed with granulated sugar and diluted with half a glass of water. Then the mass is boiled, and it settles for 3 hours. The last cycle is repeated 4-5 times. And on the fifth, cocoa powder is added. Bringing to a boil apricot chocolate jam, it is laid out in glass jars of small displacement and rolled up.

Apricot Jam: Recipe in a slow cooker

A convenient kitchen appliance is also used for cooking winter preparations. For example, they make jam in it. The main products for this will be: a kilo of ripe apricots, 500 ml of water, granulated sugar (100 g per glass of fruit puree). Spices are also laid in the "" recipe: ground or cinnamon sticks, grated ginger root ... Sometimes the main ingredients are accompanied by natural ground coffee or vanilla. But most often you can find a treat with the addition of lemon juice or zest. And who wants to be original, combines fresh fruits with dried apricots.

So, having selected the fruits, they are thoroughly washed in cold water and disassembled into halves, while removing the bones. The seals are folded into a non-stick bowl of the device, and it turns on the “Multi-cook” mode with a temperature barrier of 180C. The halves are filled with water and boiled for 20 minutes. Then this mass is rubbed on a sieve, and merges back into the multicooker. The next step is to add sugar sand, and on the same program and temperature, the substance is brought to a boil, stirring it with a special spatula. After boiling, the heating is reduced to 120C and the dish is stewed for about 60 minutes. Delicious apricot jam laid out in a seaming container and corked. It is better to store the dessert in the refrigerator; but with hermetic capping, it will stand for a long time even in room conditions.

apricots

One name is “apricot jam”, I already want to try it. Sweet, juicy fruits of bright orange color cannot be ignored. You can use all the overripe fruits and those that have flattened on the way home. . Jam or confiture- homogeneous thick mass, convenient for use in a variety of confectionery recipes. Especially homemade rolls, biscuits, all kinds of cakes are just wonderfully combined with apricot jam.

Boiling is what will help to get the desired consistency. The following few recipes will help you feel the summer aroma of apricots in the winter cold.

The first recipe for apricot jam

For creating a masterpiece for this recipe you will need:

1 kg of ripe apricots;
1 kg of loose sugar;
100 ml of water, can be unboiled.

Have to spend time on smut, cook more. 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 this will no longer be jam, but jam. Jam is a thick jam.

The preparation is quite easy. It is important to remember about the constant mixing of the mass, otherwise it may burn. Minimum requirements for apricots: ripe apricots (small and wrinkled). The 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's even faster to mix things up. Half a glass of water for boiling is enough, plus apricot juice will appear.

All prepared, now start making jam. The mass continues to cook until a homogeneous thick puree is obtained, and the fruits are boiled into fibers. This is how our masterpiece differs from jam. In jam, it is not necessary to keep the shape of the fruit intact. He continues to languish and stir until he is ready. The finished product, according to the recipe, turns out to be a 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 rolled up with iron lids. The inverted container (to check the tightness), set to cool and cover with a dense cloth (to delay the cooling process).

What happened is just enough to eat and remember the summer, or make a dessert with the addition of jam.

The second recipe for apricot jam

Jam or confiture, it is allowed to cook and less thick. At the same time, the initial freshness of the fruit and the natural color remain. A little less time to cook the composition. This sweet is suitable for toasts, pies, and just put on the table for tea.

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

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

For delicacy, apricots are selected and washed, removing doubtful places. Rotten fruits will not increase the mass, but will spoil it. The bones are removed in the usual way, and the pulp is cut with a knife into several pieces. This helps speed up the release of juice and shortens the boil time.

Prepared fruits are placed in a bowl. It can be an enameled bowl or a stainless steel pan. A wide and thick-walled container is well suited. Evenly distributing the fruit over the surface, fall asleep with sugar.

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

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

Further, everything is quite simple. Mixture crumbles into small dishes. We put on a low fire, so the dishes are small so that the mass warms up well. Larger dishes require more fire, which is fraught with burning. As soon as it is ready, a foam appears on the surface, which must be removed.

You have to wait until all the excess liquid is gone. It will take 40 minutes of boiling, you need a density like sour cream. Pieces of fruit, during this time, will be evenly distributed over the entire surface. Using a wooden spoon to grind the pieces, you can turn mix into fruit puree.

In the above example, little sugar is used, it is boiled for a short time. The finished product is recommended to be stored hermetically sealed, or in the refrigerator. It is more correct to fill jars completely, cooling down, the volume of jam decreases.

Roll up and set to cool, as always, turning over and wrapping into 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 gr of granulated sugar;
6 grams of citric acid;
1 liter of water.

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

First, dissolve a teaspoon of lemon acids in a bowl of water. We lower the apricots there and leave for 1.5 hours. After that, we select ¾ of the total mass of fruits and fill them with clean water so that the water covers the fruits. Boil in water until moderately soft, this is a few minutes.

Add 200 g 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 sugar, pour out the remaining, already strained, apricots, and add citric acid. Cook the mass to a state of jelly. Do not forget to skim off the foam during the cooking process.

The finished product is packaged in jars and rolled up. We put everything to cool in the same, tested way. The photo looks tempting.

The fourth recipe for apricot jam

If you combine two fruits, apples and apricots, you get an excellent jam. Will go even stale fruits. A good quality fragrance will result from the correct proportion of all components. The variety of apples also plays an important role, preferably juicy and sweet apples.

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

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

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

The pot is put on fire and brought to a boil. At the moment of boiling, the fire is reduced to a minimum and it remains to languish for 30 minutes. Remove after a while 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. Wrapped in a thick cloth, let cool slowly. This filling is unique for cakes and pies.

Bon appetit!