Well, we cook apricot jam according to the recipe. Seedless apricot jam for the winter, a simple recipe

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 cook canned compote or jam slices. Jam, also called confiture, should turn out to be thick, homogeneous, so that it can be conveniently applied in a variety of ways. home baking: V biscuit rolls, cakes, pies, desserts, etc. It is necessary to achieve the desired consistency by boiling. And if you want to feel the unsurpassed aroma apricot billet in the cold, you need to take into account following recipes and close the treasured jars on 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 quality requirements original product are not presented; even small, wrinkled, bursting fruits will fit perfectly elite grade. 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. Peeled halves are weighed, determining the weight 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 stand out own juice from apricots.

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 prepared. The final result acquires a beautiful amber hue, and when it cools, the film “stretches” over the surface ( this effect often observed during cooking).

Glass containers sterilized. It spills into her hot billet, closes with lids and turns over, checking the quality of 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 a tall dish, the bookmark is made in layers, alternating fruit cutting 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 is traced that excess liquid is gone, achieving consistency. fat 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 high content 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

From stale apples and apricots comes out amazingly delicious jam. The flavors of these two fruits make an intoxicating combination for more than just homemade congestion. But good quality as a result will give correct proportion sand-sugar, taken to a certain number of fruits. 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 placed in a cooking pot 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 , That the best stuffing hard to find!

Recipe 5

The original solution to merge 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

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 put into the "" recipe: ground or cinnamon sticks, grated ginger root ... Sometimes they accompany the main ingredients with 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.

Incredibly tasty, fragrant, thick and moderately sweet apricot jam, which we will prepare today, can be cooked in just a few minutes. Don't believe? Gelling sugar to the rescue! Thanks to this ingredient, you do not need to boil fruit for a long time and hard to get a really dense apricot jam that feels great in baking and does not spread. The amber sun in the jar is waiting for you - hurry to the kitchen!

It must be said that the peculiarity of this recipe for apricot jam is that we will cook it not with simple, but with gelling sugar. Due to this time heat treatment reduced by several times - just a few minutes for cooking. As a result fruit puree is not digested, while the original color and taste of fresh apricots are completely preserved.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, gelling agent, which is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, the thickening of jams and jams occurs much faster, thereby ready meals more taste, aroma and benefits are retained.

If you do not have one, you can simply combine about 1 kilogram of plain sugar, 5-15 (depending on the package instructions) grams of pectin and half a teaspoon of citric acid. Mix everything thoroughly and gelling sugar home cooking ready!

From the indicated amount of ingredients used, approximately 1.7 liters of finished apricot jam is obtained. After a few days of storage, the jam acquires the necessary consistency: it becomes thick and retains its shape. It is precisely because of this property homemade jam from apricots behaves perfectly in baking, and it is also insanely tasty and fragrant in itself.

Ingredients:

Cooking step by step with photos:

To prepare a fragrant and very tasty apricot jam, you only need 2 ingredients: fresh apricots and gelling sugar. Take their number at your discretion, but keep the proportions. Gelling sugar, which contains a natural thickener - pectin, I have at a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of fruit (pitted). There are also other types - 2:1 and 3:1 - with them, apricot jam according to this recipe will turn out to be less sweet and more liquid.

First, wash and dry the apricots, remove the seeds from them. I just cut the fruit in half along the pit, open it up and take out the pits. Take not 1 kilogram of fruit, but a little more to get exactly 1 kilogram of pulp.

We put the pan on the fire and bring the fruit mass to a boil. When the apricot puree boils, let it gurgle for literally 5 minutes with the lid open, not forgetting to stir with a spoon. Then gradually pour gelling sugar, constantly stirring the contents of the saucepan with a spoon.

We bring everything to a boil again (we stir and stir so that the sugar crystals completely dissolve and the fruit mass does not burn) and boil for another couple of minutes. And that, in fact, is all - such apricot jam is prepared very quickly, while the fruits undergo a heat treatment that is insignificant in time.

Pour the finished apricot jam into pre-prepared jars. Each hostess has her own favorite method, and I do it in microwave oven- my banks in soda solution, rinse and pour into each about 100 ml cold water. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for five minutes too.

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 make apricot jam for the winter 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 step by step recipe with 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 release juice, you need to put the container on 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 thick fragrant delicacy that the whole family will enjoy during the long cold months, only apricots and sugar should be prepared.

Ingredients

apricots - 1 kg;
sugar - 1 kg.

Cooking method

The first thing to do is start with fruit. Ripe fruits must be sorted out, thoroughly washed and dried. 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 too sweet jam if you don’t like it, 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 through specified quantity 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 jam from apricots, 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 thick lover amber jam from apricots, then try cooking it with the addition of 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 gourmet recipe 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 visual recipe from the photo, then you will 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, cook delicious and thick jam is not difficult.

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 finished product on pre-sterilized jars and close them with lids.

Apricot Jam with Vanilla and Cane Sugar

Original apricot jam with vanilla and cane sugar It will turn out to be a wonderful delicacy that goes well with yogurt, cereals, toast and pastries.

Ingredients

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

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

Cooking method

Fragrant cooking oriental sweetness it is worth starting with the preparation of the fruit. 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 randomly. 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 must 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 follows in last time put on fire. 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 banks. 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.

Calories: Not specified
Cooking time: Not indicated

Every summer, as soon as the apricot season comes, I make jam from these fragrant and sweet orange balls. Firstly, I really like this word - confiture. It sounds so promising and enticing that it is simply impossible to resist and not try!

Apricot confiture is very similar to, only it is cooked a little less, respectively, its color is brighter, closer to the color of fresh fruit. And secondly, it is very tasty, which everyone loves to feast on (especially children) in winter time when about fresh apricots one can only dream. Apricot confiture according to this recipe is good on its own, and as an addition to toast, and as a filling for pies. Imagine how wonderful it will be to gather the whole family on a cold January evening for a tea party, to which you will serve home-made, incredibly tasty and beautiful apricot jam!

Ingredients:
- 1.6 kg of peeled apricots;
- 600 g of sugar.

Recipe with photo step by step:

For apricot jam or it is best to use unripe fruits so that they keep their shape better. But ripe apricots and even slightly overripe ones are suitable for confiture. Even if the fruits have wrinkled sides, pressure, scuffs, do not pay attention - the main thing is that the apricots are fresh, fragrant and sweet.

My apricots and sort. We remove the rotten ones (after all, rotten fruits are not crushed at all, we don’t need them at all, they will still spoil the taste of confiture for us!). We cut off all bruises, pressure, suspicious dark spots on the skin with a knife. The bones are also thrown away without regret. It is also advisable to cut the pulp into 3-4 parts - this way the juice will stand out from the fruit faster, the cooking time will decrease, and, therefore, the color will change less.

We put the sorted and pitted apricots into a metal (enamelled or made of of stainless steel) container - a bowl or pan. We fall asleep with sugar, distributing it more or less evenly over the surface of the fruit. It's great if your container is wide enough so that the apricots are not too thick in it. Otherwise, it is better to lay out fruits and sugar alternately: apricot layer - sugar layer, apricot layer - sugar layer. Before you peel the fruits, you can’t say exactly how much sugar you will need - because you don’t know how much the trimmed pulp and seeds will turn out. Therefore, do not forget to weigh the prepared apricots to calculate the amount of sugar.

So, the apricots were covered with sugar, covered with a clean towel and left for 3-4 hours. You do not need to put apricots with sugar in the refrigerator, but do not expose them to the sun either. During this time, apricots will release a lot of juice. You keep an eye on them - if the kitchen is warm, and the fruits are ripe and finely chopped enough, after a couple of hours you may have enough juice. Apricots should not be set aside for a longer time - there may be too much juice, and to get desired consistency confiture it will take longer to cook. And because of this, the color of the apricot confiture will darken greatly, and the end result will not please you with its golden-red tint (it will be more brownish, as, for example, in apricot jam). It will be tasty, of course, but not so beautiful.

And then everything is quite simple. If you covered fruit with sugar in a container not suitable for cooking, pour the resulting mass into a suitable wide saucepan with a thick bottom (or a special bowl for cooking jam). We put the pan or basin on low heat, bring to a boil and cook over low heat. Do not cook too many apricots at a time - the layer of fruits in the pan should not be large so that the future confiture is heated evenly. Immediately after boiling, a "foam" will appear - favorite treat toddlers (and most adults). We carefully remove it with a clean spoon and put it separately - for sure, those who want to try it will immediately catch up! We cook apricot confiture for a short time: we make sure that it does not change color. You just need to boil off the excess liquid. In terms of density, the finished hot confiture is close to thick sour cream(when cooled, it is much less liquid and not so plastic), pieces of apricots in it are evenly distributed throughout the volume. On average, it is enough to keep the pan on fire for 30-40 minutes.

It should be noted that, since there is not too much sugar and the cooking time is not long, the closure of the confiture must be airtight. You can either close the jars with a seamer or use screw caps. And, of course, jars and lids must be sterilized. Personally, I like to pack confiture in small jars, 200-300 ml, with a screw cap. But it is possible in bigger jars, but not in three-liter ones - that's for sure!

Jars are filled with confiture. After cooling, the apricot confiture will decrease slightly in volume, so if you don’t want to see an empty neck at the jar, fill the jar to the very top.

We screw the dry lid (or roll it up with a typewriter) and turn the jar upside down. Leave it like this until it cools down completely. Some people cover the preservation with a thick towel or blanket so that it cools more slowly. To be honest, I don’t know why this is necessary in principle: I tried both covering and not covering - my manipulations did not affect the taste of apricot confiture in any way.

That's all, now you have a wonderful preparation for the winter - apricot confiture. By the way, such a jar orange dessert will be a wonderful gift for your loved ones - relatives or friends, for example, for the New Year.

Apricot jam is a traditional, tasty and healthy homemade treat for tea and an indispensable excellent ingredient for making cakes, cookies, and other delicious confectionery.

Apricot Jam - Recipe #1

Ingredients:

sugar - 0.5 kg;
apricots - 1 kg;
citric acid - 0.5 tsp.

Cooking:

My apricots, remove the seeds and pass through a meat grinder. We put in a convenient bowl for cooking jam, adding a little water to it. Cook the apricots, stirring constantly, and adding sugar in small portions. citric acid dissolve in 1 tbsp. l. water and add while cooking. After adding the last portion of sugar, cook the jam for another 10 minutes so that the sugar is completely dissolved. Then let it cool down. We wipe the cooled jam through a colander or sieve, getting rid of the skin of apricots. Due to the fact that the particles of the skin turned out to be small, we take a colander and a sieve with small holes. We get a homogeneous, without pieces of skin, jam. After that, again put the jam in a saucepan, and bring to a boil. Apricot jam is ready if a drop of it does not spread on a cold saucer.

Then pour the apricot jam into jars and roll up the lids. We store in a cool place.

Apricot Jam - Recipe #2

Ingredients:

sugar - 1 kg;
apricots - 1 kg;
water - 0.5 l.

Wash the apricots thoroughly, cut in half and remove the pits. Put the halves of apricots in a basin and pour 0.5 liters of cold water. Then we put on strong fire and cook for 10 minutes, until completely softened. Cool and rub through a fine sieve to remove the skin. The resulting mass is weighed.

Pour the resulting puree into a bowl for cooking and add sugar at the rate of 1:1. Put back on the fire and bring to a boil. Then reduce the heat to medium and cook, stirring occasionally, until the jam thickens. Pour it hot into sterile jars and roll up the lids.

Apricot Jam - Recipe #3

Ingredients:

sugar - 3 cups;
apricots - 1 kg;
water - 0.5 l.

Preparation: wash the apricots, cut into slices, remove the seeds, add water and, stirring constantly, cook for about 10 minutes. Then add sugar and cook apricot jam until tender.

Apricot Jam - Recipe #4

Ingredients:

sugar - 1 kg;
apricots - 1 kg;
gelatin - 40 g.

Cooking:

We skip the apricots prepared in advance through a meat grinder and cover with sugar

Mix sugar well first with gelatin.

Apricots, covered with a mixture of gelatin and sugar, leave for 8 hours. Then, put to cook on a slow fire. Bring everything to a boil, stirring constantly. Let simmer another 5 minutes. Next, pour the boiling jam into dry sterilized jars and roll up the lids.

Bon appetit!

After the publication of the article, the reader saharok 46 wrote: "I make it easier and faster! Ripe apricots are passed through a meat grinder, adding sugar per 1 kg of apricot 0.8 kg of sugar and put on fire! From the moment of boiling, I cook for 15-20 minutes! Then adding there 2-3 tablespoons of potato starch (this is based on a bucket of apricots), bring it to a boil again and roll it up!It turns out a very beautiful, fragrant and thick jam!!