Make clear apricot jam or marmalade. Apricot jam for the winter

Apricot jam is a pleasure to enjoy cold winter. A properly prepared product will delight you with its sunny color and excellent aroma.

Gardeners are looking for ways to preserve the harvest of sunny berries. Apricots are dried and frozen. But the most quick way preparations - jam. It preserves vitamins. The consistency of the product allows you to spread it on bread. Some gardeners decorate baked goods with amber jam.

The advantage of the delicacy: the dessert prepared according to the rules is stored at room temperature. This is important for summer residents who do not have a cellar.

Specifics of making apricot jam

Before cooking, you should evaluate the product being prepared. It is characterized by:

Jam is a product with a dense, uniform consistency. It retains its shape and does not spread. Some varieties produce marmalade-like jam.
It is boiled without making syrup. The water is replaced by the released juice.
Cooking is done in 1-2 steps. A break is made to add possible ingredients or pureeing.
Peels, seeds or pieces of undercooked berries are not allowed in the product.

It is important not to overcook the product: color changing from amber to brown indicates a spoiled taste. It is impossible to correct the situation.

How to select and prepare apricots

The outcome of the entire event depends on the correct choice of raw materials. Gardeners like to make jam because overripe and even bruised berries are suitable for it. An excellent product is obtained from the pole. The only drawback is the large bone. This should be taken into account when calculating the amount of sugar.

The main conditions for choosing apricots:

the skin should remain intact;
The fruit must remain marketable (rot is unacceptable).

Berries rejected during sorting are not thrown away, but are turned into useful and tasty treat. Adults and children like jam.

Before cooking, the raw materials should be washed in a colander under running cold water. Then place on a paper towel to remove excess moisture.

The seeds of most varieties can be easily removed by hand. But sometimes summer residents help themselves with a knife.

Most recipes are given by weight for pitted apricots. You should weigh the dry product, then the removed seeds. The difference is the weight of the seedless fruit.

Methods for preparing apricot jam at home

Gardeners have accumulated enough recipes delicious dessert. They differ in the set of ingredients and preparation technology. But all are worthy of attention. Every housewife can find a suitable one.

A simple recipe for the winter

Even inexperienced cooks can make this dessert. And to please summer taste thick product there will be all family members and guests. The simplicity of preparation will allow you to process a large harvest of solar fruits. All you need is some sugar and some time.

You will need:

pitted apricots – 1 kilogram;
granulated sugar– 750 grams.

How to cook:

Place the prepared berries in a copper basin;
sprinkle with granulated sugar;
leave for 2-3 hours to separate the juice;
put on low heat;
bring to a boil and cook for 15 minutes;
remove foam regularly;
remove from heat and cool;
puree with a blender until smooth;
put on fire, bring to a boil and cook for 5 minutes.

If you don’t have a blender, the fruits can be rubbed through a sieve. They are cooled first.

Pack the finished dessert into sterile jars and roll up immediately. Turn over and wrap. After cooling, store at room temperature in a dark place.

In a slow cooker

This recipe will delight summer residents with limited free time. The multicooker does not require the presence of the owner: it can cook the dessert itself. All the gardener needs to do is prepare and lay out the ingredients.

What do you need:

1 kilogram of pitted apricots;
750 grams of sugar;
lemon acid.

How to proceed:

place the berries in the multicooker bowl;
sprinkle with granulated sugar;
turn on the “Vegetables” mode for 2 minutes to release juice;
when finished, puree the apricots;
add citric acid;
turn on the “Baking” mode (set time – 20 minutes);
After finishing, carefully remove the foam.

Pack the finished hot treat into sterile jars and seal with sterile lids. Apricot dessert is stored on a shelf in the kitchen.

Using a blender

This kitchen appliance will always save the summer resident’s time. It is acceptable to use a submersible or glass. The first one is more convenient: you can puree apricots directly in a basin.

What to prepare for cooking:

apricots – 1.5 kilograms;
granulated sugar – 1 kilogram;
lemon acid.

How to proceed:

Puree the fruits in a blender;
put in a basin;
put on fire and add 500 grams of sugar;
bring to a boil and cook for 5 minutes;
add 500 grams of sugar and cook for another 5 minutes;
pour out the last half kilo and cook for 10 minutes;
add citric acid at the end.

Immediately pour the finished jam into sterile jars and seal. The delicacy is stored in the room until the next harvest.

In the bread machine

This item kitchen utensils heats up gradually. It has a "Proof the dough" option. When kneading, automatic mixing occurs. Summer residents have the opportunity to reduce the time they spend making jam.

What to cook:

apricots – 1.5 kilograms;
granulated sugar – 1 kilogram.

How to cook the delicacy:

puree apricots;
place in a bread maker bowl and cover with sugar;
enable the “Dough proofing” option;
enable the “Baking buns” option;
Immediately pour the finished jam into jars and roll up.

Some models of bread makers have combined modes: when you select “Baking”, “Dough proofing” occurs first.

Seedless

In rare cases, apricot pits become separated from big amount pulp. A little trick will help you make jam from such fruits:

put the apricots in a saucepan and place in a water bath;
keep the water at a barely noticeable boil for 30 minutes;
cool.

Stewed apricots will easily separate from the pits. Then the summer resident needs to apply the recipe he likes. The released juice should also be used in cooking.

With agar-agar

Agar-agar is a herbal preparation made from red or brown algae. This complex substance has a gelling effect. With its help in cooking, the required consistency of products is achieved. Technologists food production designate the substance with code E406. The quality of an ingredient can be easily determined by its color: white or slightly yellowish is the best.

Apricot jam with agar-agar turns out thick. Cooking time is reduced.

What do you need:

1 kilogram of apricots;
1 kilogram of granulated sugar;
10 grams of agar-agar;
water for soaking.

How to cook step by step:

Cover the apricots with half the amount of granulated sugar. Leave for 1 hour to separate the juice.
Put on fire and boil for 1 minute.
Cool and puree.
Add the second half of the sugar and cook for 7 minutes. Remove from heat.
Soak agar-agar in water according to instructions.
Place the soaked agar-agar into the jam. Stir until completely dissolved.
Put on fire. Cook for 2 minutes. Stir constantly.

Seal the hot dessert. The jam remains light yellow in color. The consistency becomes thick. This product can be used together with cream to fill tartlets.

With gelatin

Gelatin is an analogue of agar-agar. This substance gives the jam the required thickness. Cooking time is reduced. But gelatin is made from animal bones and cartilage. Some sensitive summer residents note a change in the taste of apricots.

What you will need:

1 kilogram of apricots;
1 kilogram of sugar;
3 tablespoons gelatin.

How to cook delicious jam:

place the fruits in a basin and cover with sugar;
leave for 3-4 hours to release the juice;
drain a glass of juice (it will be needed for soaking the gelatin);
puree the contents (use an immersion blender or press);
bring the contents to a boil;
warm up slowly for 10 minutes;
dilute gelatin in juice according to the instructions on the package;
add gelatin to the product, stir;
heat and cook for 3 minutes.

Remove the finished delicacy from the heat, place in dry, sterile jars and roll up. The dessert can be stored for six months at room temperature.

With almonds

Adding all types of nuts to fruit dishes is a long-standing culinary tradition. They add an unexpected twist to your favorite delicacy. Some gardeners only use sweet almonds, others combine sweet and bitter in arbitrary proportions. Who loves what!

What you will need:

1 kilogram of apricots;
750 grams of granulated sugar;
1 teaspoon cinnamon;
200 grams of shelled almonds.

Please remember: nut flakes spoil the taste of the finished product.

How to make unusual jam:

pour almonds into a bowl, pour boiling water over them for 10 minutes;
then immerse in cold water for 5 minutes;
pour boiling water again for 5 minutes;
Drain the water, peel the almonds;
dry the nuts and chop into desired pieces;
cover apricots with sugar;
add cinnamon, nuts and cook for another 10 minutes.

Place the finished jam into clean jars. The delicacy is stored in the cellar or on the bottom shelf of the refrigerator for 3-4 months.

With lemon

This recipe will appeal to gardeners who prefer a sour taste. That's what lemon gives. What you will need:

1 kilogram of apricots;
1 kilogram of sugar;
1 medium lemon.

How to proceed:

prepare lemon: special knife wipe off the zest, peel off the films;
divide the lemon into wedges;
puree lemon and apricots;
put in a bowl, cover with sugar;
put on fire and boil for 5 minutes;
add the zest and simmer for 15 minutes.

Package hot product in sterilized containers, seal. The dessert can be stored in the refrigerator for six months.

With orange

The traditional combination is used: orange and cinnamon. The jam takes on a New Year's tint.

What to get:

1 kilogram of apricots;
1 kilogram of sugar;
1 medium orange;
half a teaspoon of cinnamon.

How to proceed:

remove the zest from the orange;
clean and remove white films;
Puree apricots and orange;
put on fire and cook for 10 minutes;
add cinnamon and zest and cook for another 10 minutes.

Pour the finished jam into sterile jars and roll up. The delicacy is stored at room temperature until the next harvest.

With vanilla and cane sugar

Used Brown sugar. It contains molasses, which is removed when purifying white refined sugar. This ingredient is less sweet and has a bitter taste. Natural vanilla adds sophistication to the jam.

What to prepare:

1 kilogram of apricots;
800 grams of brown sugar;
2 vanilla pods.

How to proceed:

puree apricots;
put in a bowl and cover with sugar;
bring to a boil and simmer for 10 minutes;
add vanilla seeds and cook for another 10 minutes.

Place the hot treat in clean jars. Jam can be stored in the refrigerator for 5-6 months.

How to store apricot jam

The exception is jams with additives. Changing the recipe leads to a decrease in shelf life. These desserts are kept in the refrigerator.

There's nothing better than starting your day with a strong cup of... aromatic tea and fresh, crispy toast topped with delicious, homemade apricot jam.

If you haven’t yet prepared a couple of jars for the winter, urgently correct this omission. We will learn below how to make jam from juicy apricots.

Specifics of making apricot jam

Making jam is different from making preserves, and housewives who have never made jam before should first become familiar with the specifics of its preparation:

No liquids are used during cooking. Apricots should be cooked in their own juice.
Cook the jam in one go, occasionally pausing the process to add additional ingredients or to give the apricot mass uniformity.
The consistency of the jam is homogeneous and dense. It should not spread over the plate.
Proper jam should not contain apricot pits or peels.

How to select and prepare apricots

The success of preparing any dish largely depends on what products you use. Jam is no exception, and to make it you need to choose your apricots carefully. During the purchasing process, you can be guided by the following rules:

No traces of rot are allowed on the product.
Damaged fruits can be used in the cooking process, but it is better to use whole products.

Preparing for cooking does not take much time. Selected fruits are washed cold water and dried. After this, the bones are removed.

Note! Most recipes indicate the weight of pitted apricots. Therefore, purchase the product with a small margin.

Methods for preparing apricot jam at home

a simple recipe for the winter;
in a slow cooker;
using a blender;
in a bread machine;
seedless;
with agar-agar;
with gelatin;
with almonds;
with lemon;
with orange;
with vanilla and cane sugar.

The recipe for each of them will be described separately.

A simple recipe for the winter

Most easy recipe, which you shouldn't have any problems with. To prepare it you will need:

sugar – 700 grams;
apricots – 1,000 grams.

Cooking algorithm:

prepare the fruit;
put it in a cooking container. A copper basin is perfect for these purposes;
Pour sugar on top and let the mixture stand for 2 hours. This is necessary for the fruit to release juice;
Place the container on the stove. The cooking temperature should be low;

after the mixture boils, keep on fire for 15 minutes;
do not forget to skim off the foam that forms during the boiling process;
turn off the heat and let the confiture cool;
using a blender we achieve a homogeneous consistency;
Place the container on the stove again, boil and cook for 5 minutes.

Ready, thick confiture distributed into jars, sterilized and rolled up.

In a slow cooker

If you have a multicooker at home, you can cook confiture in it. This is done like this:

We take one kilogram of apricots, from which the stone has already been removed, and place them in the multicooker bowl.
Add 700 grams of sugar.
Select the “Vegetables” mode and heat the apricots for 2 minutes to release the juice.
As soon as the juice is released, puree the mass and add citric acid to it.
In the multicooker menu, select the “Baking” item and set the timer for 20 minutes.
We remove the foam.
We roll the confiture into jars.

Using a blender

You can make jam using a blender like this:

Take 1500 grams of apricots and puree them with a blender.
Place the resulting puree into a cooking container and place it on the fire.
Add half a kilo of granulated sugar.
After the mixture boils, cook for 5 minutes and add another half a kilogram of sugar.
Boil for another 5 minutes, add the last 500 grams of granulated sugar and leave the container on the fire for 10 minutes.
Add a little citric acid.
We roll up the jars.

In the bread machine

The cooking algorithm is similar to cooking in a slow cooker. The differences are as follows:

after the grated apricots are placed together with sugar in the bread maker bowl, the “Dough proofing” mode is activated;
The mixture should be cooked in the “Bake buns” mode;
When ready, the jam is distributed into jars and rolled up.

Seedless

There are situations when you purchased a variety of apricots that are difficult to separate from the pit. In this case, you can do the following:

Cook whole apricots in a water bath for 30 minutes after the water boils.
Pour the released juice into a container for cooking, and remove the pits from the cooled apricots, which, after heat treatment, are easily separated from the pulp.
Prepare processed fruits according to any recipe you like.

With agar-agar

If you want your confiture to be thick and jelly-like, add agar-agar during cooking. It has the ability to gel food, which is why it is often used in cooking.

The cooking technology is not much different from regular recipe, and you can use it for step-by-step preparation. The difference is that at the end of cooking you need to add agar-agar and cook the jam for 2-3 minutes.

Important! The cooking time with agar-agar is slightly reduced and, instead of the standard 15 minutes, we cook for 10.

With gelatin

Gelatin performs a function similar to agar-agar and helps thicken the jam.

Its use has one caveat - gelatin can slightly change the taste of confiture.

This is due to the fact that it is made from animal cartilage and bone tissue. Keep this in mind when cooking. The rest of the recipe is similar to agar-agar, and you will also get a tasty and healthy product.

With almonds

Here's how to make jam with almonds:

Take 200 grams of almonds and peel them.
Cook one kilogram of apricots and 700 grams of sugar for 10 minutes.
Add almonds and a teaspoon of cinnamon.
Cook for another 10 minutes.
Roll into jars.

With lemon

a kilogram of pitted apricots;
800 grams of sugar;
lemon – 1 piece.

Remove the peel from the lemon and cook along with the main mass according to the standard recipe.

With orange

You can prepare the recipe for marmalade with lemon. If desired, at the end you can add a little orange zest. It will give the dish a rich aroma and a more expressive taste.

How to cook apricot jam for the winter? Often this question arises when there is a large harvest of quickly ripening apricots, which are no longer suitable for compote. Therefore, you can safely make apricot jam from soft, overripe fruits.

No less tasty jam can be made from dried apricots ( dried apricots), but our recipe calls for fresh fruit.

Advice from the Wonder Chef. In terms of its structure, apricot jam, confiture, should be homogeneous and thick, this is its main difference from.

And in order to achieve the desired thickness, jams are boiled much longer than similar berry preparations.

The apricot jam recipe is also suitable for lovers, because these two fruits have some similarities with each other. If desired, you can add a piece of pumpkin during cooking, if available.

Homemade apricot jam will give odds to the most popular store brand, not only in terms of taste characteristics, but also by the purity of preparation: the absence of preservatives, the use of fresh, high-quality fruits - this can be judged by looking at the recipe for apricot jam and its composition.

Ingredients for pitted apricot jam

granulated sugar – 1.2 kg;
apricots – 1 kg;
citric acid – 0.25 tsp;
vanilla sugar – 2 tsp.

Apricot jam recipe for the winter

Before cooking, wash the fruits, cut them, remove the seeds.
Then we twist the fruit through a meat grinder or chop it with a blender, transfer it to a basin or large enamel pan.
Pour granulated sugar and vanilla into the resulting apricot puree and mix with a wooden spatula. Cover with a towel and leave on the kitchen counter until the juice appears (approximately 8-12 hours, depending on the room temperature).
Next, put the container on the stove, add acid and bring the mixture to a boil. There will be a lot of foam, so when it appears, remove it into a separate plate.
Reduce the heat and simmer the jam until the desired thickness, which is at least half an hour. The duration of preparation of apricot jam depends on the desired consistency. The longer we cook, the thicker the confiture will be, and vice versa.
Place the finished jam in pre-prepared sterilized jars and screw metal lids, then we perform the same steps as in the jelly and recipes, that is, we wrap it up.

The only minor drawback of the recipe is the color change from orange to darker due to prolonged boiling of the fruit. But it doesn’t matter, the jam is still very aromatic and tasty.

In winter we use it as a filling for pies, pies, pancakes, pancakes, etc. Not everyone likes it when sweet preparations contain pieces of fruit, so in this case ideal option there will be jam or marmalade.

2016-07-08

Hello my dear readers! Summer spoils us with generous gifts that we want to “take” with us into winter in every possible way. Therefore, we salt, cook, freeze, ferment with the passion of maniacs. I’ve already prepared it (it’s very suitable for us in winter) apple filling for pies, cooked, and apricot jam in slices. Now it's time to turn amber jam from apricots.

I have already told you that we rarely have an apricot harvest.
For some reason, in our area apricots bloom too early. The deceptive March warmth insidiously awakens sleepy apricot trees and forces them to dress ahead of time in a delicate muslin robe. From nowhere, a frost that wanders in mercilessly destroys fragile flowers, which wait in vain for the bees, chillingly waiting out the cold days in the hives.

But this year there was an unusually gentle spring, replete with warm rains and the same summer. Although once there was hail, the size of a large cherry tree, which destroyed luxurious apricots and peaches. After the hail, the apricots had to be picked urgently so that they did not start to rot. And I started a small canning factory producing apricot jam for the winter. Yes, my wonderful neighbor Ottilie treated me to a bucket of selected beauties, it was a pity to even eat them. But I had to - such goodness cannot be spoiled.

I cook almost all preserves, jellies and jams (with the exception of) in the old Hungarian way - in small portions. I have already written in detail many times how this is done. The method is more labor-intensive than others, but the end result is such a gorgeous product that it’s worth tinkering with it a little. This year, my husband suggested that I cook jam not in the usual stainless steel saucepan, but in an achma mold. This container is also made of stainless steel, only it has a very large diameter (45 cm) and with small sides. Here is a photo of the cooking process.

In it you can cook apricot jam into two half-liter jars at once, and in the old way one cooked portion of jam is half a jar. First, I poured the jam into a saucepan, and then poured it into jars (so as not to aim the huge vessel into small holes and spill the precious brew). Well, we finally got to the point.

Homemade apricot jam recipe

Ingredients

1 kg of apricots (net weight).
1.1 kg sugar.
A quarter teaspoon of citric acid (2-3 g).
Nucleoli apricot kernels(optional).

How to cook

My comments

If you like jam with a more uniform consistency, then it is better to make it from fully ripe and overripe fruits. Crush the prepared fruit halves with your hands or twist them through a meat grinder. Next, cook as indicated above.
This jam can be made with lemon and orange. For 1 kg of prepared apricots you should take 1 lemon or 1-3 oranges. Citrus fruits are washed thoroughly with a brush warm water, then grind in a meat grinder with or without skin.
To get jam with a thick consistency, you should take exactly this ratio of fruit and sugar 1: 1.1.

Apricot jam in a bread maker

Ingredients

0.600 kg prepared apricots.
0.660 kg sugar.
On the tip of a knife, citric acid.

How to cook

Prepare apricots as in the recipe above. Add sugar, stir, leave for 6-8 hours to dissolve the sugar.
Pour into the bowl of the bread machine, set the “Jam” or “Jam” mode (depending on the brand and model).
Turn on the required program, at the end of the work, pour the jam into dry sterile jars, after cooling completely, close with boiled lids.

My comments

The product cooked in this way turns out watery! I cooked this method only once, as a test.
To add thickness to apricots before cooking, you can add applesauce(one third of the total mass of fruit, in our case it is 0.2 kg).
Before cooking, the rotating mechanisms inside the bowl should be lubricated with silicone grease, leaving it like that for at least 2 hours!

A simple recipe for apricot confiture with gelatin

Ingredients

1 kg fresh apricots(Net weight).
0.5 kg sugar.
40 g instant gelatin.
40-50 ml apricot liqueur (optional).

How to cook

Wash the apricots, prepare the fruit using any of the above methods (depending on the ripeness of the fruit and your desire). Add sugar in several stages, then dry gelatin. Stir well, put in cool place for 6-8 hours. Stir occasionally to help the sugar dissolve faster.
After the required time has passed, place the container on medium heat, bring, stirring constantly, to a boil. After boiling, cook for 3-5 minutes. At the end of cooking, pour in the liqueur, if you will be using it. Pour the jam into dry, sterile jars and seal with hermetically sealed lids.

Despite all the laboriousness, I advise you to cook jam the old Hungarian way. This is the only way to get amazing jam. taste qualities, consistency and color.