Quick apricot jam. Apricot jam slices in a slow cooker

Pitted apricot jam- this is one of the options for harvesting "sunny" fruits for the winter. It is not difficult to prepare it, but it still does not hurt to learn a few simple recipes and tips.

How to cook pitted apricot jam: cooking tips

1. To prepare a high-quality and tasty product, select only ripe and healthy fruits. Green fruits are categorically not suitable for jam. The preparation will turn out to be non-aromatic and completely tasteless. Do not use overripe, wrinkled and broken fruits, as they quickly boil soft and the workpiece will become like a shapeless porridge.
2. The method of cooking directly affects the preservation of the shape of the fruit. Cooking should be carried out in several stages so that the sugar crystals penetrate gradually. If sugar penetrates into the apricots very quickly, they will boil and become like porridge.
3. You can not stir the jam during cooking, because the fruits lose their shape. The container with the contents only needs to be shaken slightly.
4. Foam will necessarily form on the surface, which must be removed with a slotted spoon.
5. Pick fruits of the same size so that the finished product has a beautiful appearance.
6. If the jam is cooked in halves, then first cut the fruits into halves, remove the nucleoli and crumble the pulp into slices.
7. For packaging, you will need glass containers. Wash them with baking soda water. Pour boiling water on top, dry thoroughly in the oven or in the sun. Do not pour the workpiece into wet jars. If even a drop remains, it can provoke mold and further spoilage of the product.
8. If tin lids are used for seaming, they should also be processed.
9. You can close the jam already cooled down. In this case, instead of covers, parchment and thread are used. In this form, seaming can be stored in an ordinary room, placing them as far as possible from heating appliances.

Pitted apricot jam recipe

Vanillin
- fruit essence - 10 drops
- water - ½ liter
- granulated sugar - 1.6 kg
- apricots - 1 kg

Cooking steps:

Wash ripe fruits, cut the stalks. Divide each fruit in half, exactly along the groove. Take out the kernels. Pour granulated sugar into a suitable bowl, add the right amount of water, make a sweet filling. If it becomes cloudy during cooking, strain it through cheesecloth folded in several layers. Place the cut into the cooking bowl, placing it with the cut side up. Carefully pour in hot syrup, let stand for a day to soak the fruit. The next day, drain the syrup and boil the contents. Pour the apricots again, let stand for another day. On the third day, place the basin together with the contents on a low fire, boil, continue cooking until the required density is formed. At the end, enter the essence, diluted with filling, add vanillin. Remove from the stove, cool completely, pack, cover with a sheet of parchment, tie with a thread.

Pitted apricot jam for five minutes

Filtered water - 400 ml
- granulated sugar - 1.6 kg
- apricots - 1 kg

How to cook:

Select ripe, but undamaged fruits, rinse, cut off the area of ​​\u200b\u200bthe stalks. Divide the fruit in half, remove the nucleoli. If necessary, crumble the pulp into pieces. Put the apricots in the cooking bowl with the centers up. Layer each layer with granulated sugar, leave for a while (from 6 to 8 hours). During this time, the juice will start and the sugar will partially dissolve. Pour water into the basin, rearrange on the flame. To get a thick treat, you can not add water, but get by with apricot juice, which will be released during the cooking process. Shake the basin during the cooking process is impossible. It is permissible to turn it in different directions. Continue cooking for 5 minutes, removing and discarding the foam.

Delicious pitted apricot jam

Granulated sugar - 0.95 kg
- pure filtered water
- apricots - 0.95 kg

Cooking steps:

Wash the fruits thoroughly, cut them into slices, peel them from the nucleoli. Leave them as they are if you wish, but you can also cut them into pieces. Fold the sliced ​​\u200b\u200bin a deep saucepan, layer with granulated sugar, leave it in this form for 12 hours. The fruits will begin to release their juice and be saturated with sweetness. If you have little time, pour only 190 ml into the cooking container and immediately send it to the tile. In both cases, fruits should be boiled for only a minute. At the same time, be sure to remove the formed foam. Fruit again insist 11 hours. Now put on a small fire. After the start of the boil, cook the fruit for only 12 minutes. Pour the hot billet into containers in clean jars. Seal after pre-sterilization.

Seedless apricot jam for the winter

Clean water - ½ liter
- granulated sugar - 1.6 kg
- apricots - 1.6 liters

Cooking steps:

Rinse the fruit, lay on a napkin to dry. Free the apricot fruits from the stones, cut into slices, pour into an enameled basin in several layers. Lay so that the halves "look" with the cuts up. Sprinkle each layer with sugar. While the fruits begin to release juice, set them aside and start preparing containers for seaming.

Pour infused fruits with clean, boiled water, send to the stove. Set the heat to medium and continue cooking for 5 minutes. The contents must be defended for three hours. Repeat the procedure three times. If you want to leave the apricot slices whole, do not stir the workpiece, but simply move the basin in a circle. Remove the foam after boiling. Pack in dry jars.

How to cook pitted apricot jam

Gelatin - 30 g
- granulated sugar - a couple of glasses
- apricots - 1.1 kg

Cooking steps:

Free the clean fruits from the peel, remove the seeds from all, divide into halves. Layer with sugar, put in a previously selected container for cooking, pour gelatin here. Leave the mass for 24 hours. The next day, place the resulting mass on a very low heat, bring to a boil and remove the formed foam. Boil the jam, pour into jars, twist. Before eating, place the seamings for a while on the shelf of the refrigerator. This is necessary so that it has time to freeze.

Take the same amount of granulated sugar and fruit. Wash the fruits thoroughly, cut out the seeds. Crumble into slices of a suitable size, fold into an enamel basin in several layers. The very last layer should also be sugar. Leave the fruit all night for the juice to go. Be sure to stir the contents. To save beautiful slices, just shake the basin with the workpiece with your hands, but do not mix. Bring the apricots to a boil on the stove. After half an hour of cooking, package the cooked delicacy in dry, pre-calcined jars, and then seal. At the end, enter a little "lemon".

Ingredients:

Apricots - 1.1 kg
- sugar - 895 g
- half a lemon

Cooking steps:

Wash the sorted fruits, carefully remove the seeds from them, divide them into halves. Fill the apricots with water, place on a burning flame. Enter lemon juice and the indicated amount of granulated sugar. It will take exactly one and a half hours to cook food. Collect the collected foam and discard. If you want to get jam at the end, then smear the contents along the walls during cooking.

Pitted apricot jam without water

Required products:

Sugar - 0.8 kg
- peeled apricots - 1.1 kg

Cooking features:

For cooking, you can take any fruit: unripe or overripe. As a vessel, prepare a brass basin with a thick bottom. Sprinkle the apricot halves with granulated sugar so that the juice stands out, leave for 3 days. Prepare containers for seaming. Put a saucepan with fruit slices on the fire. If you want to speed up the cooking process, add a little water. While the sugar has not been added, stir the mass with a wooden spoon so that all the fruits can be covered with syrup.

After all the crystals have melted, leave the treat for 24 hours. After insisting, heat the jam again, putting the pan on the stove, bring to a boil. Be sure to stir the mixture. Add apricots again and leave the mixture for 12 hours. The mass should form thick and viscous, so another procedure may be required. Repeat the second cooking step a third time. Infuse again for 12 hours and cook, stirring the fruit as gently as possible.

Seedless apricot jam in a slow cooker

Ingredients:

Juice from half a lemon
- granulated sugar - 0.35 kg
- apricots - 0.65 kg

How to make pitted apricot jam:

Choose ripe and unspoiled fruits for cooking. It is desirable that they be as large as possible. Wash them, dry them, remove the nucleoli. Finely crumble, put in a multicooker container, sprinkle with sugar. Set the "Extinguishing" mode. This process will take approximately 30 minutes. If you select the "Bake" mode, leave the lid open. Be sure to stir the jam, but do it as carefully as possible. Pour into dry and pre-cleaned containers, twist.

Good afternoon friends!

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

Apricot, with these words, childhood memories come up. Pioneer camp in Central Asia, the times of the Soviet Union. I rested every year for three shifts - all summer. The camp was located on several hectares of land. A lot of fruit trees grew on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. He really wants to write a breathtaking recipe for tea rose jam, but that will be next time.

So, all children were allowed to pick fruit without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large, egg-sized apricots into their bosoms. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split with pebbles. The nucleoli were strung on a string and chic delicious beads were obtained, which were subsequently somehow not noticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from halves of apricots for the winter

Ingredients:

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

Cooking:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without stones, we need to take such apricots, in which the stone is easily separated.

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

You can cook with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.

In another container, boil the syrup. Pour a glass of water into a bowl, pour out the sugar and dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots. Let it soak for 12 hours.

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

Thus, we poured syrup three times, it was time to boil it completely. We put the cooled apricots on a slow fire, bring to a boil and boil for 3 minutes. During the boil, stir, with extreme caution, so as not to crush the fruit. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.

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

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

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

If you do not have so much time for cooking, then it can be reduced. After three fillings with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.

How to cook apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. A sweet delicacy turns out to be a pleasant yellow color, thick and very, very tasty. Cooking time 30 minutes.

We will need:

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

Pitted Apricot Jam with Kernels - Royal Recipe

Cooking a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of the mastery and virtuosity of the hostess. Astringent taste, pleasant aroma and kernels, which, no matter how much you put, always seem to be few, and which are always eaten first.

Ingredients:

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

Cooking:

Select fruits that are ripe but firm. Rinse well, dry.

Next, remove the bone with a wooden skewer. We put the skewer to the place where the stalk is attached, press the bone and push it out from the other side, we try to injure the integrity and pulp of the fetus less.

To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films can be easily removed.

When I get few nucleoli or if they are bitter, I replace with almonds.

As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.

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

Let it soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give their taste and aroma.

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

Then we repeat the process twice. During the preparation of jam, do not interfere with it, as the fruits may be damaged. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.

Foam that will appear on the surface in large quantities must be removed with a slotted spoon or spoon.

When the syrup becomes thick and viscous enough, and the fruits are translucent, we can assume that the jam is ready.

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

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

We have such an apricot dessert that only lasts until the New Year.

Apricot jam "5 minutes"

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

Ingredients:

• apricots - 2 kg
• sugar - 2 kg

Cooking:

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

In the bowl in which we will cook the jam, fold the halves of the fruit, cover with sugar.

Leave overnight. Apricots gave the juice in which they will cook.

We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.

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

Delicious apricot jam with orange, coffee and walnut flavor

We will need:

with orange flavor:

• apricot 1 kg
• orange 2 pcs.
• sugar 1 kg

with coffee flavor:

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

walnut flavour:

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

Three new recipes for cooking apricots with different flavors. I assure you, the main experts - children, will be satisfied.

If you liked the recipes, click "Class" and "Share". And you can leave your interesting suggestions in the comments.

Apricot jam is a sweet delicacy that no winter tea party can do without. Homemade fruit treats will surely appeal to children and guests. It will support immunity in the cold season and solve many health problems. There are several ways to make jam according to the classic recipe. Each of them is worthy of the attention of the hostess, as the taste and texture of the finished product will be different.

Product Features

Apricot jam has a mild sweet and sour taste and a pleasant aroma. No less attractive is its color - golden-honey. The treat cooked according to the classic recipe is suitable not only for tea drinking, but is also used as a filling for:

• homemade pies;
• buns;
• cupcakes
• shortbread;
• pancakes and other baked goods.

Apricot even after heat treatment has a beneficial effect on the body. The fruit is especially useful for people suffering from anemia, as it promotes the process of hematopoiesis. The orange fruit improves eyesight and strengthens the heart muscle. Constipation can be cured by eating a little apricot jam every day.

Apricot helps to get rid of depression and stress, if you regularly include it in your menu.

The calorie content of apricot fruit treats is 236 kcal per 100 g. It contains no fats and protein. The product is 62% carbohydrates. This should be considered by people who want to lose weight. Diabetics should refuse tasty treats.

Varieties and methods of preparing delicacies

Usually, apricot jam is prepared in a wide basin covered with enamel, which prevents oxidation and prevents burning. Some housewives cook a delicacy using a saucepan. In this case, it is worth giving preference to dishes of large diameter - the larger the evaporation area, the faster the mass will thicken.

Modern housewives prepare a delicacy for the winter in a slow cooker. This kitchen assistant greatly simplifies the cooking process. It is important to understand that jam is always boiled in an open container.

A multicooker is used, the lid can be closed if the appliance is equipped with a manually opening valve. If the unit does not have such a function, steam will accumulate inside the bowl. In this case, the syrup will remain liquid.

Seedless apricot jam is prepared in two ways - sliced ​​\u200b\u200band mashed. Many people add not only sugar, but also spices to the delicacy:

• cinnamon;
• cloves;
• lemon peel;
• mint;
• vanilla.

When using aromatic additives, the main thing is not to overdo it. They should not drown out the natural taste and smell of the fruit.

It is important to carefully choose the fruits for future treats. Some housewives take apricots that have fallen from a tree or those that have already begun to deteriorate. Such fruits are not suitable if the recipe for jam slices is chosen. They can, however, be used for mashed treats. At the same time, the spoiled parts of the fruit are cut with a knife, and the good parts are interrupted with a blender to a mushy state.

Not suitable for preparing treats for the winter and overripe fruits. They have little juice, and the pulp becomes loose. It is better to choose apricots that are just ripe or slightly unripe. Wormhole-affected fruits are not used for jam.

Preparatory stage

Fruits are carefully sorted, removing those that show signs of rot and wormholes, and washed. Clean fruits are dried with a napkin or kitchen towel. To remove the stone, it is enough to break the apricot into two halves.

Weighing is done after the drupes have been removed.

It is necessary to prepare a basin or other suitable container for cooking. It is recommended to use enamelware. Jars for jam are sterilized in advance, they are steamed for 5 minutes or calcined in the oven. The container is placed in a cold oven, and then heated to a temperature of 120 degrees.

Classic pitted apricot jam recipe

The first way to prepare treats involves cooking in 3 stages. Thanks to this, it will be possible to keep the halves of the fruit whole, and the jam itself will be transparent, like a tear, and very tasty. The hostess will need the ingredients:

• 1 kg of pitted apricots;
• 1 kg of granulated sugar.

Apricots are washed, dried, divided into halves, pits are removed, and then weighed. For every kilogram of pulp take the same amount of sugar. Fruits are placed in a basin or pan with a break up. Each layer is generously covered with sugar.

The container is covered with clean gauze and left overnight. In the morning, apricots will give juice. In each case, a different amount will be obtained depending on the variety and degree of ripeness of the fruit. The container is set on a fire of medium intensity.

As it boils, a sweet foam will form on the surface, which must be removed with a spoon. After that, the product is boiled for 3 minutes, the stove is turned off, and the jam is allowed to cool. The next stage of cooking starts after 12 hours. Each time the basin with a treat is covered with gauze so that insects and dust do not get inside..

The next day, the container is again placed on the fire, brought to a boil, boiled for 3-5 minutes and allowed to cool. On the third day, the procedure is repeated. The time for making jam at this stage is 5 minutes. Hot delicacy is poured into pre-sterilized jars and rolled up.

The containers are turned upside down. In this position, they are left to cool down, wrapped in warm clothes - a blanket or an old fur coat. A day later, the banks are sent for storage in the pantry or cellar.

Recipe in a slow cooker

For those who managed to acquire an electric assistant in the face of a multicooker, you can cook delicious fragrant apricot jam according to the following recipe. Ingredients:

• 1 kg of apricots;
• 125 ml of water;
• half a kilo of sugar;
• a spoonful of lemon juice.

The fruits are washed, dried with a paper towel, divided into 2 parts and the drupes are removed. Large fruits are cut into slices. Water is poured into the bowl, sliced ​​\u200b\u200band sugar are poured. The lid of the unit is closed. For cooking jam, the “Extinguishing” mode is suitable. The cooking time is set manually, it will be 30 minutes.

After 12 minutes, lift the lid to remove the foam and mix the treat. At this point, the jam is quite liquid. In order for it to thicken, it is necessary to leave the unit open until the end of the program. Shortly before the end of cooking, lemon juice is added, and the treat is mixed.

The finished product is hot poured into sterilized jars and sealed. Until completely cooled, the container is stored upside down. To keep the heat inside longer, the blanks are covered with a warm blanket.

Five-minute recipe

This method of preparation is good because the fruits in the delicacy retain their original shape, they do not boil. List of ingredients:

• pitted apricots - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• vanilla extract (optional) - 5 drops.

This recipe has a new ingredient - water. It is needed to make syrup. It is best to use purified or bottled so that the finished product does not contain harmful impurities.

The fruits are washed, dried, pitted, weighed. The pulp should be as much as granulated sugar. Cooking instructions step by step:

1. 1. Pour water into a saucepan or basin and add the entire volume of sugar.
2. 2. Turn on the fire of medium intensity, and the contents are mixed. It is important not to let the syrup stick to the bottom.
3. 3. As soon as the mass boils, apricots are poured into it.
4. 4. You need to wait until the jam comes to a boil again. From this point on, cooking continues for 5 minutes, so the recipe is called a five-minute.
5. 5. At this time, the foam is removed from the surface, and the mass is gently stirred, preventing burning.
6. 6. If vanilla extract is used, it is added just before the end of the boil.
7. 7. The finished delicacy is poured into jars that have undergone a sterilization procedure and rolled up.

Apricot jam is not only a delicious delicacy that will remind you of warm days in winter. This is a good prophylactic to improve immunity. In the cold season, it will protect against viral attacks and help get rid of seasonal depression.

We will prepare a truly luxurious apricot jam today from quite affordable products. Apricots, sugar and just a little citric acid will turn into a delicious treat as a result. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - a clear amber syrup and delicious fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this fragrant preparation, it is imperative to take incompletely ripened and dense fruits, because otherwise the slices will simply boil and turn into mashed potatoes. You can use such apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it may take a different time to turn sugar into syrup. It is important not to rush and then your expectation will pay off with interest. The density of the apricot syrup itself can be easily adjusted by longer boiling with a soft ball test. In any case, I am sure that you will definitely cook the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need bones. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, pitted.

We put the apricot halves in a bowl and cover with layers of sugar. Gently shake the bowl so that the sugar evenly coats the slices. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the slices will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - I always do this. By the way, it is important to choose voluminous dishes, since in the process you will need to shake the contents a little. That is why I then transferred the apricots with sugar to a larger bowl.

When you see that most of the sugar has dissolved and turned into syrup, you can proceed to the next step in making apricot jam for the winter. We put the dishes on a quiet fire and let the granulated sugar with apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and allow the apricot jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

Now you need to carefully remove the slices of apricots from the syrup. It's not very long, don't worry. We do this in order to boil the syrup a little. We put the dishes on medium heat and, stirring, cook for about 5-10 minutes, removing the foam. At the end, pour half a teaspoon of citric acid, which will help the syrup remain clear and not cloudy. A soft-soft ball serves as a test for the readiness of the syrup: if you drop quite a bit of syrup on a chilled saucer, the drop does not spread, but keeps its shape.

After that, put apricot slices in boiling syrup and boil everything together for another 5 minutes after boiling again. Apricot jam slices are ready - we close it for the winter.

Pour the fragrant treat into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes dishes for blanks in her own way, and I prefer to do it in the microwave - wash the jars in soda solution, rinse and pour 2 fingers into each cold water. We steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars of 0.5 liters at once, 7-9 minutes will suffice. I boil the lids on the stove for about five minutes.

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

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

Unfortunately, the Russian climate does not allow eating fresh apricots all year round, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe fruits and slightly unripe ones. You can cook it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different, in addition to traditional jam, it can be jams or marmalades.

Apricot jam - preparing dishes

Enamelware is required for cooking. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking. For storage of jam, glass jars are used, which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. It is better not to store an open jar for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - fruit preparation

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

Apricot jam (option 1)

For the preparation of such a jam, it is better to use slightly unripe fruits. They should be thoroughly washed, dried on a towel, freed from stones and put in an enameled container. Next, a syrup is prepared from sugar and water in a ratio of 4: 1 (that is, 800 g of sugar is required for 200 ml of water). Sugar is poured with water in a separate saucepan, and with continuous stirring, the resulting mixture is brought to a boil. Next, prepared apricots are poured with syrup at the rate of 1 liter per 1 kg of fruit. After that, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruit in the finished jam will remain whole and appetizing in appearance. After all this, the jam is put on a slow fire and boiled for 35-40 minutes. Then it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

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

Apricot jam with oranges

For those who love a pleasant sourness in dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruit is laid out in an enamel bowl and covered with sugar. After 2-3 hours, put the dishes on a slow fire and bring to a boil. Cool down and repeat the process. Then spread in jars, close tightly and put in a cool place.

Apricot jam

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

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

Tip 2. In order for the apricot to remain whole, the stone can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

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