Apricot jam for the winter. Simple step-by-step recipes for making apricot jam at home for the winter

People who love the taste of apricot will find it difficult to find fresh ones in winter. bright taste fruits on store shelves. To preserve sweet memories of summer, you need to stock up on winter preparations that you prepare yourself. Find out how to make jam that will preserve vitamins and nutrients as much as possible.

How to make ground apricot jam

A delicious dessert is perfectly complemented by confiture with a taste of summer. Golden and aromatic apricot jam for the winter is easy to prepare even for a person who has just begun to study culinary arts. To prepare a tasty and thick preparation you need to prepare:

apricots – 1.5 kg;
vanillin – 1 sachet;
sugar – 400-500 g;
citric acid- on the tip of the knife.

How to cook correctly:

You need to choose ripe apricots without greenish backs. Rinse the fruit under running cold water.
Remove the seeds from the fruit; it is convenient to use a sharp knife for this. Also clean them from damaged areas, be sure to throw away rotten ones.
Place apricots in an iron container, add sugar, vanillin, citric acid and place on slow fire. Simmer until they release their juices and soften. Keep an eye on the mixture, stir, and to prevent it from burning, add half a cup of water.
When the jam is finished cooking, set it aside until it cools.
After complete cooling, separate the fruit peel from the finished confiture and grind the puree through a fine sieve. Quickly bring the mixture to a boil, after which it is ready to be rolled into jars.

How to cook apricot jam in a slow cooker

The benefits of homemade fruit sweets are much greater than store-bought ones. Therefore, it is worth learning more than one recipe delicious fillings home production. A multicooker is a universal thing; it is also suitable for cooking delicious, flavored jam. To create apricot jam for the winter you need:

apricots – 2 kg;
sugar – 2 kg;
water – 2 tbsp.;
lemon juice - from 1 pc.;
gelatin – 1 pack.

Apricot jelly jam prepares like this:

The preparation of the future filling for many desserts is carried out in 2 stages. The main condition is to choose very ripe fruits, but also without rotten areas. Immediately peel the apricots and place them in a multicooker bowl. Fill with 2 glasses of water.
Set the “Extinguishing” mode for 45 minutes, close the lid of the device. After completion of the set period (visible on the display), grind the resulting mixture through a sieve. The preparation for the future jam is ready.
Rinse the multicooker bowl and add fruit puree, sugar, lemon juice. Set to “Stew”, but for half an hour, and stir constantly so that the composition does not burn on the bottom.
Add gelatin, stir. Apricot jam for the winter is ready to be sealed in a sterilized container. This dessert is more similar to jelly, but also very tasty and retains all the most valuable vitamins from fruits.

How to make jam using a meat grinder

You will definitely succeed in this kind of conservation and you will be able to please your loved ones. Brew several batches at once, because your guests and family will definitely appreciate the delicacy. This sweetness needs to be prepared in 2 stages, and the fruit is chopped before cooking. Bright jam from ripe apricots for the winter is prepared in this way easily, but not quickly. You will need a non-stick frying pan and a meat grinder from your inventory (for processing fruit). Prepare:

apricots – 2 kg;
sugar – 4 tbsp;
citric acid – 1 pinch.

Step-by-step instructions for creating an amazing jam:

Grind the washed fruits through a meat grinder, then place in a clean, dry frying pan.
Add sugar, stir. Place on low heat and cook for about 3.5 - 4 hours until desired thickness. Check readiness by dropping a few drops of the mixture onto a plate with a spoon: if it does not spread, then everything is ready.
Roll the resulting mass into jars (sterilization is required first).

Video: apricot jam for the winter

Jam is the densest consistency of fruit and berries prepared for the winter. It can be served separately with tea or spread on sandwiches. More often than other sweet canned foods, it is used as a filling for pies and similar baked goods. It can be prepared from various fruits and berries. Apricot jam has an attractive amber color and looks very tasty. It can be prepared without the use of thickeners, which simplifies the process of its preparation - the housewife does not need to rack her brains over how much gelling component to add and at what stage. The process of preparing apricot jam is long, but not complicated.

Cooking features

Even if the hostess has no experience home canning, she will be able to prepare apricot jam for the winter. You just need to study some of the features of the technology and be patient, since it takes a long time to boil apricots.

It is advisable to take ripe apricots for jam; it is permissible to use even overripe fruits. The optimal composition is in which 10–20% is occupied by slightly unripe fruits, since they contain the most pectin, which gives the jam thickness.
The jam should have a uniform consistency. Apricots are ground for it using a meat grinder or blender. Most smooth consistency obtained by grinding apricots through a sieve. It will be a little easier to do this if you first stew the apricots in a large quantities water.
You cannot use a lot of water when preparing jam, since a large amount of liquid negatively affects the duration of boiling of the fruit mass.
You cannot prepare apricot jam in aluminum containers. This material, reacting with the acids contained in fruits, forms harmful substances.
Place the apricot jam into small jars, which must be sterilized before filling. You can close the jars only with metal lids that ensure tightness. Lids are also sterilized, usually by boiling.
To give the jam the almond aroma characteristic of apricots, almonds are added to it. Vanilla flavoring is also good for this delicacy.

Considering the long cooking time, apricot jam stands well at room temperature. The exception is dessert prepared without sugar or with a very small amount of it.

Classic apricot jam recipe

Composition (for 1.5–1.75 l):

apricots – 2 kg;
sugar – 1 kg;
water – 0.2 l;
citric acid – 4 g.

Cooking method:

Wash the apricots and dry them.
Cut the fruit in half and remove the seeds.
Place the apricot halves in a bowl and add water.
Over low heat, bring the liquid in the basin to a boil, cook the apricots for 5 minutes. Cool slightly and rub through a sieve.
Add sugar to the apricot puree and place the bowl with it on low heat.
Cook over low heat, stirring until the fruit mixture thickens. This will take about 60 minutes.
Add citric acid and stir. Simmer the jam on the stove for another 5 minutes.
Sterilize jars and matching lids.
Without waiting for the jam to cool, fill the prepared jars with it.
Roll up the jars. Once cooled, store in the pantry.

Jam made from this recipe, keeps well at room temperature, citric acid prevents it from becoming sugary. You don’t have to be afraid to prepare such a dessert in large quantities, as it will not spoil for at least two years.

A simple recipe for apricot jam

Composition (per 1.25 l):

apricots – 1 kg;
sugar – 1 kg;
vanillin (optional) – 1 g.

Cooking method:

After peeling the apricots, grind them through a meat grinder or chop using a blender.
Mix apricot puree with sugar and let the mixture sit for half an hour.
Add vanillin, stir.
Heat over low heat and simmer, stirring and skimming, until the apricot mass thickens.
Distribute the jam into sterilized jars and seal them tightly.

If you plan to use the jam within two weeks, the jars for it do not need to be sterilized. Jam sealed in sterilized jars can last up to two years at room temperature.

Recipe for aromatic apricot jam

Composition (per 1.5 l):

apricots (peeled) – 1.5 kg;
sugar – 1.1 kg;
water – 100 ml;
almonds – 150 g.

Cooking method:

Grind the almonds with a blender.
Peel the apricots, hang them, place them in a bowl.
Add water and stir. Simmer for 5–10 minutes over low heat.
Using a blender or meat grinder, puree the apricots.
Mix with sugar and let stand for 15 minutes.
Place on low heat. Bring to a boil, cook for 10 minutes, skimming off foam.
Add almonds, stir. Continue boiling until desired thickness.
Place in sterilized jars and seal them tightly.

The jam according to this recipe is especially aromatic. It can be served alone or used to prepare other sweet dishes. You can store the apricot-almond delicacy at room temperature, but no more than a year.

Apricot jam for the winter, a recipe with a photo of a simple preparation, an excellent filling for pies and pies. Thick apricot jam is prepared in-house simple recipe– it does not need to be passed through a meat grinder or blender, there is no need to further thicken it with pectin or gelatin. The composition of the preparation is minimal: lemon juice, sugar, apricots - and jam for the winter, amber and ready.

The recipe for jam, including apricot jam, involves various ways preparation - with gelatin, pectin, peeled pit kernels - we will prepare basic apricot jam. The seedless recipe, in addition to apricots and sugar, includes only lemon juice, since apricot puree itself has a slight acidity.

How long to cook apricot jam depends on the ripeness of the fruit itself. If the apricots are very juicy and ripe, it may take more time until most of the juice is reduced and the jam reaches the correct thickness.

Advice from the Wonder Chef. If the apricots are ripe, but not too overripe and not very juicy, before sprinkling them with sugar, the fruit can be pierced in several places with a fork. This method promotes greater release of apricot juice.

Define exact time A test with a cold plate will help with cooking - read the recipe for how to do it. In addition, do not forget - even if the jam turns out to be slightly runny, as it cools it will thicken further.

From specified quantity ingredients makes 9 half-liter jars of ready-made apricot jam, thick and tasty.

Preparation – 3 hours

Preparation – 45 minutes

Calorie content – 240 kcal per 100 grams

Ingredients for making pitted apricot jam

fresh apricots – 4 kg;
sugar – 2.5 kg;
freshly squeezed juice of two lemons.

How to make apricot jam at home

We wash the apricots thoroughly and cut them into halves. Remove the seeds and cut into quarters. Place in a large saucepan and sprinkle the apricots with sugar. Cover and leave the ingredients at room temperature for several hours or put them covered in the refrigerator overnight. During this time, the fruit will release juice and the sugar will partially dissolve.
After two to three hours or the next day, squeeze the juice of two lemons. Pour lemon juice into the pan with apricots and bring to a boil. Stir occasionally and remove foam if necessary. To prevent the mass from escaping, do not fill the pan more than two-thirds full.
Pay attention!
Reduce heat to medium-low and cook, stirring occasionally, for about half an hour. From time to time we check the jam for thickness using a chilled plate, as we did when we cooked it. To do this, put the plate in the freezer, when it cools down, put a little jam on it and put it back in freezer for a few minutes. We take it out and check: if the jam wrinkles when touched with a finger, it means it is ready. If not, continue cooking.
While the jam is cooking, prepare the jars and lids. We wash them with soapy water, rinse thoroughly and leave to dry for 15-20 minutes. Place dry jars with lids on a baking sheet or directly on the rack of an oven preheated to 100°C for sterilization. Leave in the oven until we are ready to pour the jam into jars.
After the jam has thickened enough, and if there are any uncooked apricot pieces left, puree it using a masher or immersion blender. Bring to a boil again. Carefully remove the jars from the oven. Pour the finished jam over the hot ones. It is best to first fill all the jars only halfway to give the glass time to heat up to the same temperature as the jam.
Then add the mixture to each jar, not reaching 1-1.5 cm from the neck. It is very important not to fill the jars all the way to the top, otherwise they will not seal tightly. Wipe the tops of the jars with a dry, clean paper towel to remove any condensation that may form. Cover the jars with lids, but do not screw them on.
We sterilize jars with blanks, as we sterilized. To do this, place a sterilization rack in a large, voluminous pan or put a towel on the bottom (the layer should be 2-3 cm thick) so that the jars do not come into direct contact with the bottom of the pan. Place the jars on a wire rack or towel and pour hot water to the “hangers”, bring to a boil over low heat and sterilize for 15-20 minutes. We take out the jars and immediately screw them in. Cover with a blanket and leave until completely cool.

In winter, spread thick apricot jam onto buns and cookies, serve, and use as a filling for pies.

Homemade jam is significantly superior to store-bought products in quality and taste. Also, the prepared blank allows you to save significantly, since the purchased option fruit compositions distinguished by high cost. How it is made apricot jam or jam, should be examined in detail, because such a delicacy is rich nutrients and vitamins necessary for humans.

Preparing apricot delicacies involves several separate steps. First, you need to consider the main method of making canned food for the winter, and then pay attention to the recipes.

The cooking principle is as follows:

Fruits must be thoroughly washed and then dried from moisture.
It is necessary to remove all the seeds that are contained inside the apricot fruit without damaging the pulp.
The fruits are scrolled in a meat grinder or through a blender until a paste forms (it may turn out liquid).
For taste, add orange or lemon juice (previously citrus fruit passed through a juicer).

Apricot puree and juice are mixed in a saucepan citrus fruit and the amount of sugar required for cooking.
Cook the mixture over medium heat for 40-50 minutes, stirring constantly and not covering it with a lid.

During the cooking process, the composition is converted into a thick mixture, after which it can be added to baked goods, eaten, or rolled into jars and stored until winter.

This composition is great for baking because apricot filling It is considered one of the most popular sweets when baking.

Preparation of the main ingredient

The main component of jam is apricot (in the required quantities). It is recommended to prepare jam from fresh fruits, which were grown independently or purchased in season in a store. Let's consider step-by-step preparation main component:

going or buying required quantity apricot fruits for making jam;
the fruits are thoroughly washed under clean water, and then dried from the moisture present;
before cooking, it is necessary to completely remove all the seeds present in the fruit;
Subsequently, the crushed fruits are passed through a meat grinder or blender to form a puree;
the required amount of sugar is prepared, as well as auxiliary fruits (you can use any fruits to taste).

To get exactly the jam, you need to chop the apricot fruits; otherwise, when cooking, you will get a traditional, but liquid jam.

Methods for making apricot jam at home

There are many recipes for preparing this delicacy, but you only need to consider the most popular ones:

a simple recipe for canning for the winter;
cooking in a slow cooker;
jam in the oven;
apricots through a blender;
jam through a meat grinder;

amber transparent jam;
composition with orange;
carrot treat;
seedless jam;
adding chocolate;
filling for pies.

In each case, the cooking recipe includes the main stages of making the delicacy.

Cooked and thickened jam can be used not only for preservation, but also for everyday use, since such a delicacy is good conditions stored for a long time.

A simple recipe for the winter

If you are preparing for the coming winter, then you need to pour the ready-made thickened composition into jars, and then roll them under metal lids. Next, the jars cool to room temperature and are transferred to a storage facility where there are appropriate conditions for storing the preserves.

In a slow cooker

Modern multicookers are equipped with programs for making jam. In this case, you only need to place the pan with the ingredients in the device and wait for the delicacy to be prepared. Subsequently, it needs to be rolled into jars or used as a filling.

In the oven

If you need to cook thick jam, then it needs to be placed in the oven after cooking, and not on the stove. Here the composition will be influenced high temperature(200-230 degrees) for 40 minutes, after which the product can be packaged in jars or eaten.

Through blender

To cook apricot delicacy, you need to grind the fruits to a puree. It is not recommended to leave uncrushed pieces, as this will negatively affect the taste of the composition. A blender allows you to grind fruits to the smallest components, but this creates a liquid mixture that thickens during cooking.

Through a meat grinder

As in the case of a blender, a meat grinder is used to significantly chop the fruit. It allows you to get rid of lumps and get liquid puree, which will subsequently be boiled to a thick mixture. Preparation is carried out step by step.

Amber transparent jam

Transparency of the mixture can be achieved by thoroughly grinding the apricot fruits, as well as adding citrus fruits and an appropriate amount of sugar. After prolonged grinding, before mixing, the composition is passed through a sieve or cheesecloth. Subsequently, the mixture is boiled on gas until it thickens and forms a transparent amber hue.

With oranges

For preparation, you need the core of a ripe orange, as well as the required amount of apricots and sugar. Unlike lemon, orange needs to be crushed more thoroughly, and the mixture must be passed through cheesecloth so that the peel from the segments does not get into the overall mixture. This composition can be cooked in 40 minutes over medium heat.

With carrots

Peeled carrots are used, which are subsequently chopped in a meat grinder or blender. The manufacturing principle is similar to the use of citrus fruits. However, due to the taste differences of carrots, it is added more sugar (everyone uses the sweetener to their own taste).

Seedless

To get exactly the jam, you need to remove all the seeds from the fruit. To do this, the fruit is cut in half. Next, the pit is removed carefully so as not to damage the pulp. At the same stage, other skin defects present on the fruit are also eliminated.

Chocolate jam

After preparation, the thick composition is mixed with hot chocolate melted in a water bath. Subsequently, the mixture is mixed using a mixer. The jam can then be eaten or used as a filling for baked goods. It is not recommended to twist the composition for the winter, since the chocolate may harden at low temperatures.

How to cook apricot jam for pies

To use apricot puree as a filling for pies, you do not first need to subject the main component to prolonged cooking. Immediately before cooking, you can pass the composition through cheesecloth. Here you should reduce the time spent in the pan on gas to 30-35 minutes. After this, the mixture should be cooled and used for filling in future pies.

Fragrant and sweet apricot jam is a piece of sunny summer in your pantry.

For me, this jam is one of the most simple ways Preparations for the winter of apricots. With all my love for these sunny fruits, standing at the stove for hours, stirring and boiling the jam is not for me.

I prefer simple and easy way making apricot jam for the winter. I do not grind the fruits, but only boil them in sugar syrup and then lightly chop it. This method not only simplifies the process of harvesting apricots, but also allows you to preserve their natural aroma and taste. Apricot jam turns out to be thick, fragrant and summer-bright, golden-amber in color. This jam can be served for breakfast, on toast, pancakes and pancakes, or used as a filling in baked goods and pies.

Prepare the ingredients according to the list.

Rinse the apricots, dry them, halve them and remove the pits.

In order for the apricots to release more juice, I randomly pierce the halves with a fork; this is especially true if your fruit is ripe, but not overripe. Sometimes a little water is added to fruits and sugar for the same purpose, but I like it better when the process happens naturally - without adding liquid.

Layer the apricot halves, sprinkling with sugar.

Leave the apricots at room temperature for several hours or in the refrigerator overnight until the fruit releases its juices and the sugar is partially dissolved.

Then place on medium heat and bring to a boil. Stirring occasionally and skimming off the foam, cook the future apricot jam for 30 minutes.

During this time, some of the apricots will boil naturally, but in order for the mixture to turn into real jam, it is necessary to additionally chop the remaining pieces of fruit.

I use a masher for mashed potatoes or an immersion blender. When the fruit is crushed in a blender, the jam becomes a little lighter and airier.

Bring the resulting apricot jam to a boil, stirring. Turn off the heat and place in sterilized jars and close with sterilized lids. Turn over and wrap until cool.

Sometimes, if the apricots are very ripe or even overripe, a lot of juice is obtained, and it may take a little more time for the jam to acquire the classic thickness and density.

In this case, after boiling the apricots for 30 minutes and chopping, I leave the jam to brew and cool overnight. The next day, I bring the mixture to a boil and, stirring constantly, cook for another 10–15 minutes until the desired thickness.

Remember that hot jam will always be a little thinner in consistency, but it will thicken as it cools.

Apricot jam is ready for the winter! Happy tea drinking!