Jam is the most favorite homemade product, smelling of summer and childhood. However, not every housewife can treat you to a tasty delicacy: the jam is either too thick with an unpleasant aftertaste of burnt sugar, or liquid and quickly turns sour. Sometimes sweet preserves become moldy or candied. It's time to learn all the secrets of delicious jam and learn how to make perfect apricot jam.
- dried apricots - 0.5 kg
- water - 200 ml
- granulated sugar - 1 kg
- zest of 1 lemon
How to cook:
- Rinse the dried apricots thoroughly and soak in 2 liters of cold water. After 1 hour, drain the water and add fresh water. Leave for 2-3 hours in a cool place. Drain the water, place the dried apricots in a colander to remove excess moisture
- Prepare lemon zest
- In a thick-walled saucepan, mix sugar and water and boil the syrup until it tastes like a “thick thread” (see the beginning of the article)
- Place softened dried apricots and zest into the syrup, mix thoroughly. Bring to a boil
- Remove from heat and let cool completely
Frozen apricot jam
Important: this jam cannot be stored for too long due to the low sugar content
- frozen pitted apricots - 1 kg
- granulated sugar - 300 g
How to cook:
- Place the apricots in a convenient container and leave to defrost. Apricots should thaw quite slowly, so it is better to place the container with berries in the refrigerator
- Gently mix the thawed berries with sugar and place on the fire. Bring to a boil
- Once the jam has boiled, reduce the heat and simmer for 20-30 minutes.
- Cool the finished jam, put it in a clean, dry jar, and store in the refrigerator.
Apricot jam without cooking
- apricot - 1 kg
- granulated sugar - 2 kg
- citric acid - 25 g
How to cook:
- Wash the berries, dry (required!), remove seeds
- Grind the apricots thoroughly (using a blender or meat grinder). In fact, you should end up with a puree-like mass.
- Add sugar and citric acid to the grated apricots, mix the mixture thoroughly
- Cover the container with mashed apricots and put it in the refrigerator for 2-3 days. Stir the jam periodically to speed up the dissolution of sugar.
- Place the apricot puree into dry, sterile jars up to the shoulders. Sprinkle sugar on top
- Close the jars with sterile nylon lids
- Store the product in the refrigerator
Apricot jam in a slow cooker
If you are going to make apricot jam in a slow cooker, consider a few important points
- berries together with sugar should occupy ½ the volume of the bowl
- a multicooker with jam being prepared should not be left unattended
- The multicooker lid should be slightly open so as not to interfere with the evaporation of excess liquid
photo 22 Step-by-step photo of making apricot jam in a slow cooker - pitted apricots - 0.5 kg
- granulated sugar - 0.5 kg
- lemon juice - 1-2 tbsp. l.
How to cook:
- Place the prepared berries in a multicooker bowl and add sugar
- Set the “Baking” mode. Time: 60 minutes
- After the end of the program, pour in lemon juice and set the “Steam” mode and let the jam boil for 2-3 minutes
- Place the hot jam in dry sterile jars, close with tin lids, immediately roll up/screw the lids
- Place jars of cooled jam in a cool, dark place.
Video: DELICIOUS APRICOT JAM IN A MULTICOOKER, HOW TO MAKE JAM #APRICOT JAM RECIPE
Video: Recipe for Apricot jam in the microwave
Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!
Selection of ingredients and cooking features
Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).
Despite the fact that during heat treatment some of the beneficial substances are lost, apricot jam still retains many vitamins and minerals necessary for humans.
5 rules for a delicious dessert
Preparing an amber delicacy is not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs recommend following five points.
- Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
- Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
- Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
- With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
- Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.
To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.
Apricot jam recipe
You can prepare “summer in a jar” in different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.
The treat can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece of ginger root will add piquancy. If you pour in a couple of tablespoons of orange or lemon juice, the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.
From whole fruits
Peculiarities . This is one of the simplest recipes. It involves making apricot jam with pits. This is an easy and quick recipe, but can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored for more than a year, the seed begins to release harmful toxins.
Compound:
- apricots - 1.2 kg;
- water - 0.45 ml;
- citric acid - 5 g;
- sugar - 1.75 kg.
How to cook
- Dry the washed fruits on a paper towel.
- Pour water into a saucepan and boil it.
- Carefully place the fruit into the boiling liquid.
- Cook the product for three minutes.
- Remove the apricots and immediately plunge them into ice water for a minute.
- Place the fruit in a colander and allow excess water to drain.
- Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
- In a bowl for future jam, boil syrup from water and sugar.
- Place fruit in the sweet base and add citric acid.
- Bring the mixture to a boil.
- Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
- Remove the pan from the heat.
- Allow the piece to cool completely (approximately eight hours).
- Repeat cooking over low heat for a few minutes.
- Let the dish brew for eight hours.
- After a while, boil the delicacy for the third time.
- As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
- If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.
This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. Carefully remove the pit from whole fruits without damaging the structure. In its place, insert a walnut kernel. In all other respects the recipe remains the same.
In slices
Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.
Compound:
- fresh fruit - 1 kg;
- sugar - 1 kg.
How to cook
- Wash the apricots, halve them and remove the pit.
- Place the resulting raw materials in a saucepan.
- Cover the fruits with sugar.
- Shake the container several times to ensure the sugar reaches the bottom rows.
- Leave the workpiece to let out the juice for eight to ten hours.
- Boil the mixture and turn off the heat.
- Leave the jam to cool.
- Repeat the boiling-cooling procedure two or three more times.
- To keep the slices beautiful, do not stir the workpiece.
- After the last boil, pour the jam into jars and close the lids.
Don't rush to throw away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.
"Five Minute"
Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to prepare a fragrant delicacy.
Compound:
- apricots - 1 kg;
- sugar - 300 g.
How to cook
- Remove pits from apricots.
- Place the fruit halves in a saucepan.
- Cover the raw materials with granulated sugar.
- Wait until the fruit releases its juice (approximately 10-12 hours).
- Place the pan on the fire and boil.
- From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
- Immediately put the amber jam into jars and roll them up.
Plus plums
Peculiarities . Apricots are easily combined with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you prepare apricot jam with plums correctly.
Compound:
- apricots - 1.5 kg;
- plums - 1.5 kg;
- sugar - 2.2 kg;
- water - 750 ml.
How to cook
- Divide the plums and apricots into halves and remove the pits.
- Place the raw materials in a saucepan.
- Pour sugar into the water and cook the syrup.
- Pour the sweet liquid over the fruit.
- Infuse the preparation for approximately six to eight hours.
- Drain the syrup, boil and pour over the softened fruit again.
- Such fillings must be repeated two or three times.
- For the last time, put the fruit in syrup on the fire and simmer the jam for half an hour over low heat.
- Place the hot mass into jars and seal for the winter.
With cherry
Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.
Compound:
- apricots - 1.5 kg;
- cherries - 1 kg;
- sugar - 1.5 kg.
How to cook
- Peel the cherries and apricots.
- Place fruits and berries in a saucepan.
- Pour sugar over the aromatic raw materials and shake the container well.
- Wait for the juice to appear.
- Now put the pan on the fire.
- Simmer the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
- Be sure to skim off the foam.
- Place the finished delicacy in jars and store for the winter.
With pumpkin
Peculiarities . Sweet orange pumpkin can add a magical aroma and taste to any delicacy. Apricot jam is no exception. It’s surprising that the pumpkin itself is absolutely not noticeable in the finished dish.
Compound:
- orange pumpkin - 800 g;
- apricots - 1 kg;
- cinnamon - one stick;
- sugar - 320 g;
- lemon - one;
- star anise - one star;
- water - one and a half glasses;
- almonds (optional) - a handful;
- zhelfix - 40 g.
How to cook
- Divide the apricots into slices and cut them into small pieces.
- Chop the pumpkin pulp to match the fruit.
- Rinse the lemon thoroughly and cut it into pieces along with the zest.
- Connect the blanks.
- In a separate pan, cook syrup from water and sugar.
- Pour hot syrup over the fruit and vegetable mixture.
- Add cinnamon and star anise.
- Add almonds if desired.
- Cook the treat over low heat for about 30 minutes, remembering to stir.
- In a cup, mix gelfix with a tablespoon of sugar.
- Pour the resulting mixture into the jam and stir.
- Boil the mixture for a couple more minutes, and then roll it up for the winter.
If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this the pumpkin-apricot jam will fully acquire its real taste.
With apples
Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. If you like savory and sour flavors, then prepare a treat with the addition of citrus fruits.
Compound:
- apricots - 1 kg;
- apples (sweet varieties) - 1 kg;
- orange - one;
- lemon - one;
- sugar - 1.6 kg;
- water - 250 ml.
How to cook
- Cut apples and apricots into pieces.
- Combine fruits.
- Carefully wash the orange and lemon.
- Chop the citruses along with the zest.
- Place all ingredients in one pan.
- Add sugar.
- Pour in a little water and set the mixture to simmer on the fire.
- Stir the mixture periodically.
- Boil the jam for 30-40 minutes.
- If you want jam, beat the mixture with a blender.
- Place in jars and roll up.
Jam with added zucchini
Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a distinct taste, so it does not interfere with the apricot aroma. The following recipe for apricot and zucchini jam will help you prepare a delicious preparation.
Compound:
- zucchini - 1 kg;
- apricots - 0.8-1 kg;
- sugar - 1.7 kg;
- water - 1 l;
- lemon - two citruses.
How to cook
- Divide fresh apricots in half and remove the pit.
- Place the fruits in a saucepan and add a little water.
- Simmer the apricots over low heat until they are completely softened.
- Peel the zucchini, remove large seeds, and cut into pieces.
- Boil the vegetables in a small amount of water until softened.
- Puree the zucchini.
- Combine the apricot mass with the zucchini mass.
- Squeeze the juice out of the lemon and grate the zest.
- Pour the juice into the jam, add the zest and sugar.
- Boil the mixture.
- Boil the jam over high heat for 15 minutes, stirring constantly.
- Divide into jars.
Jam from a slow cooker
Peculiarities . You can make more than just jam from overripe apricots. Juicy, appetizing fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.
Compound:
- apricots - 1 kg;
- sugar - 500 g;
- water - 0.5 l.
How to cook
- Wash the apricots, halve them and remove the pits.
- Place the raw materials in the multicooker bowl.
- Pour in water.
- Set the “multi-cook” mode and the temperature to 160 ºС.
- Simmer the fruits for 20 minutes.
- Grind the softened fruit through a sieve.
- Mix the puree with sugar.
- Place it in the multicooker bowl.
- In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
- Then put the fruit puree into jars and seal it for the winter.
Delicacy from the oven
Peculiarities . An appetizing dish can be prepared in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.
Compound:
- sugar - 1 kg;
- apricots - 1 kg;
- balsamic vinegar - a quarter glass.
How to cook
- Peel the apricots.
- Place them in a deep baking tray.
- Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
- Gently mix the mixture.
- Since the jam is prepared without water, you must wait until the fruits release their juice.
- Preheat the oven to 180ºC.
- Place a baking tray with fruit in it.
- Do not allow much bubbling while boiling.
- Simmer the treat for about one to two hours, stir it occasionally.
- Place the finished dish in jars and roll up.
No cooking
Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.
Compound:
- apricots - 2 kg;
- lemon - one;
- oranges - two;
- sugar - 3 kg.
How to cook
- Separate the fruits and remove the seeds.
- Wash the citrus fruits thoroughly.
- Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
- Cut the lemon and oranges into pieces, remove all the seeds.
- Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
- Mix the aromatic puree with sugar.
- Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).
Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To fix the problem, place the open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.
Apricot jam holds a special place in our hearts and pantries. It’s so nice to open a jar of delicious, sweet, fragrant sun in winter. It’s not difficult to prepare such a delicacy, but the end result is a delicious dessert!
Apricot jam is an excellent option for a feast involving pies and tea. It is so popular that almost every housewife knows how to cook it, and those who don’t can quickly learn. The recipes I have collected have been personally tested - the jam turns out excellent and very aromatic.
I also suggest taking a look at the page where you will also find recipes that are interesting to taste.
Pitless apricot jam – royal recipe (with walnuts)
The recipe is truly royal, because preparing such a dessert is really not easy, but believe in yourself, and you will succeed. A similar recipe can be prepared. It also tastes amazing.
Ingredients:
- apricots - 2 kg;
- granulated sugar - about 1 kg;
- walnut kernels;
- water;
It is worth noting right away that apricots should not be overripe, that is, of medium ripeness.
Preparation:
- The fruits need to be washed and dried, removed from the seeds (make an incision and remove the core). Now put a walnut kernel in the vacant space where the seed used to be.
- Place the prepared berries in a saucepan.
- Now let's get to the syrup. Pour 600 ml (3 cups) of water into a separate pan and bring to a boil. Pour in granulated sugar and stir until completely dissolved. The syrup is ready.
- Gently (!) place the fruit stuffed with nuts into this mixture.
- Place 5 cherry leaves (black currant leaves can be used) in the still warm syrup with fruit.
- Boil for about 5 minutes and turn off, and then leave to steep for 7 hours. Cover with a lid and let them drink in the sweet syrup.
- Then we bring it to a boil again, turn off the gas, skim off the foam and... again leave it to soak for 7 hours. After the time has passed, cook again for 5 minutes, remove the leaves.
We put the jam into jars, roll it up, turn it over and wrap it until it cools completely. The jam is ready. Bon appetit!
Quick jam from pitted apricots Five minutes
Pyatiminutka pitted apricot jam is prepared very quickly, as evidenced by the name. This recipe is an excellent test of the pen for novice housewives who are just getting used to the kitchen! Very .
In the original recipe, for 1 kg of apricots you need to take one kilogram of sugar. But then the jam will turn out very sugary. I don’t like this too much, although it will be prepared according to all the rules. I'll take half the dose of sugar, i.e. For every kilogram of apricots I take 500 grams. The jam turns out fragrant, light and moderately sweet.
Ingredients:
- 3 kg apricots;
- 1.5 kg of sugar.
Preparation:
1. Wash the fruits, dry them, remove the core. Cut the pulp into quarters and place in a saucepan.
We take large apricots, as they make jam tastier and more aromatic.
2. Add sugar and cover with a lid. Then leave for 3 hours so that the apricots have time to release juice.
3. In the meantime, let's start sterilizing the jars. You can do this in any convenient way, but for this we use the oven.
Wash the jars thoroughly and place them in a cold (!) oven. We set the temperature to 120 degrees. After the temperature rises to these numbers, keep the jars for another 5 minutes. Make sure everything is thoroughly dry, open the oven lid and let them cool a little.
4. Pour boiling water over the lids and leave for 10 minutes.
5. Let's remember about jam again: sugar is still visible on top, but syrup has appeared below. Without stirring anything, put on low heat and warm up.
When the apricots are warm enough, they can be stirred from bottom to top.
The jam is ready. Bon appetit!
Apricot jam with kernels - a simple recipe for the winter
This apricot jam recipe is perfect for those who don’t want to spend too much time fiddling with preparations. In addition, you won’t need to throw away the seeds, because, yes, they will also be used! This will be strange to many.
Ingredients:
- apricots - 1 kg;
- sugar - 1 kg.
Preparation:
1. We choose fruits that are plump but ripe. Cut the apricots in half, remove the core, but! We don’t throw away the kernels! They will need to be cleaned.
2. Place the peeled and washed fruits in a saucepan and add sugar. Next, cover with a lid and let it brew.
As soon as the juice appears, put the pan on low heat.
3. After boiling, cook our future sunshine for another 5 minutes, skimming off the foam along the way.
After cooling completely, carefully remove the apricots. This is necessary so that the fruits do not overcook and remain elastic.
4. Now let’s move on to the syrup: let it boil, then cook for another 15 minutes over low heat, skimming off the foam. Place the apricots back and wait for them to boil, then cook for another 2 minutes. When we turn off the heat, add the washed and pre-dried kernels and mix.
The jam is completely ready, now you can put it into jars. Bon appetit!
Pitted apricot jam - recipe with lemon
The next recipe for apricot jam will be with lemon. Oh, how good it is to open a jar of tender, viscous, sunny jam in winter. Remember how you closed it, how you cooked it, remember those sunny days... By the way, such a delicacy will not only be tasty, but also healthy due to its citrus content!
Ingredients:
- 1.5 kilograms of sugar;
- 1 kg of juicy apricots;
- one lemon;
- 200 ml water.
Preparation:
1. First of all, prepare the apricots. They need to be washed, cleaned, and the seeds removed.
2. Then put the fruits into a saucepan and cover with sugar and put in a cold place for 8 hours.
It is best to prepare in the evening, then the apricots will produce syrup overnight. And in the morning you can start cooking.
4. The resulting juice is poured into the cooking basin. We put sugar and water in it. Then mix this whole sweet mass thoroughly. Heat and cook for 15 minutes.
Make sure the syrup simmers very low.
5. Afterwards we insist on pouring for another quarter of an hour. Pour the apricots cut into halves with this mixture and send them to a cool place for 6 hours.
6. Then heat the jam and cook it for about 5 minutes, skimming off the foam at the same time.
7. Let our almost finished jam cool. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.
Now you can put the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer it to storage. Bon appetit!
Finally, watch the video recipe for making apricot jam with nuts
Bon appetit and see you new recipes!
Over one year old
Apricots are very tasty fruits with a pleasant aroma, which, in addition, have many advantages. From these fruits you can prepare many delicious dishes - pies and pies, jelly, juice, compote and jam.
With winter approaching, many housewives make preparations - canning vegetables, making jam. Apricot jam is one of the most delicious, and its beautiful color and wonderful aroma make it even more tempting.
In general, making apricot jam is not at all difficult. Let's look at a few recipes.
Ripe apricot jam recipe
How exactly to make jam is a matter of taste; each housewife has her own recipe or even several. Some people like jam made from slightly unripe fruits, others prefer a tasty treat made from ripe apricots. So, jam from ripe apricots.
Traditionally, a kilogram of sugar is taken per kilogram of fruit, but in this case the jam will be very sweet, so you can put 700-800 grams of sugar per kilogram of apricot. Choose fruits in which the pit is easily separated from the pulp, otherwise peeling the apricot from the pits will turn into torture.
Apricots need to be thoroughly washed, pitted and placed in the container where you are going to cook them. Sprinkle the ripe fruits with sugar and leave them overnight to release their juice. The next day, the jam needs to be boiled for the first time.
If you get a lot of it, it is better to cook it in an aluminum basin or bowl; in an enamel bowl it can burn. If you are boiling a kilogram of fruit or a little more, an enamel bowl will do. You can start cooking the jam over high heat, and when it boils, reduce the heat. The fruits need to be stirred periodically so that the mass is homogeneous. Usually, for the first time, it is enough to boil the jam for 15 minutes.
The second time you can boil it on the same day in the evening or the next day, also cook for 15 minutes. If you are boiling several kilograms of apricots in a large container, it will take longer to cook.
Ripe fruits are boiled and something like apricot jam is obtained. Immediately after you have boiled the jam a second time, you need to roll it into jars (previously sterilized) and leave to cool. Both metal and plastic lids can be used. To prevent the jam from turning sour and causing mold, the lids should be dipped in boiling water for a couple of seconds; for this it is convenient to use metal tweezers.
Some housewives, before rolling up the finished jam, sprinkle a small amount of sugar on top of it, right in the jar, and then roll it up or cover it with a plastic lid. This also helps prevent mold.
Unripe fruit jam
There are also many fans of this version of apricot jam. During the cooking process, unripe fruits do not boil down like ripe ones, but remain whole. They harden slightly and float in a very tasty apricot syrup, so both described options are very good in their own way. We choose under no circumstances green apricots, but simply firm ones, but already juicy and having the taste of a ripe fruit. Wash, remove seeds, place in a cooking container and cover with sugar. Unlike ripe apricots, unripe fruits will release little or no juice.
This jam can be left overnight, or you can add a little boiled water to a basin or bowl and immediately start cooking. As the jam heats up, it must be stirred thoroughly so that the sugar dissolves in the water and the fruits begin to release juice over time. Once you have boiled it enough, leave the jam to cool until next time. In the evening of the same day or the next day, the jam must be boiled again, put into jars immediately after cooking and closed.
There is another tempting cooking option for lazy housewives. If you have time and want to make the jam a little unusual, you can do the following. After you have boiled the jam for the first time and are going to cook it a second time, remove the fruits from the cooking container and transfer them to another. Start cooking only the syrup separately; when you have boiled it for 10-15 minutes, add the fruits to the hot syrup.
You can boil it in syrup for a couple of minutes or immediately turn off the gas. In this case, the jam should brew a little. The result will be something like candied fruits - the fruits will be hard, soaked in syrup, and you will get a very tasty and unusual apricot jam.
Another option is apricot jam.
Ripe fruits are more suitable for jam; you can also mix them with slightly unripe ones, this will not make the jam any worse. Apricots need to be washed, pitted and ground in a meat grinder. Mix the resulting mass with sugar in a 1:1 ratio. You can add less sugar if you don’t like it too sweet
You need to start cooking the jam on low heat; it is much more likely to burn than preserves. It can be boiled once, only thoroughly, for 20-25 minutes. To guarantee, you can boil the mass twice, just try not to overcook it. In this case, the color of the jam will be very dark and an unpleasant aftertaste may appear.
After the cooking is finished, the jam should be put into jars and rolled up, just like preserves.
Apricot jam with lemon and orange
Apricot goes well with citrus fruits, so you can cook this combination option. For a kilogram of fruit you will need one lemon and one orange. Wash the citrus fruits; there is no need to peel them. Then we grind them in a meat grinder and add them to the washed and peeled apricots. Next, cook the jam according to the above scheme, stirring thoroughly, skimming off the foam when it boils for the first time.
You can also add walnuts to this jam. You need to add them when the jam boils for the second time and then boil it for another 10-15 minutes. Many people also really like the contents of apricot kernels; instead of throwing away the kernels, you can chop them with a hammer and extract the kernels.
They can be added to jam instead of walnuts. In this case, it will acquire a characteristic aroma and taste. In general, choose any of the options you like and enjoy this wonderful delicacy!
In contact with
It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe.
These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.
Apricot pulp contains inulin, fiber, sugar, starch, and organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.
Apricots are an excellent preventative against cardiovascular diseases. Dried apricots have a diuretic effect.
These fruits contain a large amount of iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.
Apricots must be included in the diet of people engaged in mental activity, because phosphorus and magnesium are useful for the active functioning of the brain.
Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and also preserved: compotes, jams, and preserves are made.
There are many ways to make jam. It is cooked from whole fruits, cut in half, into slices. Jam is also prepared with kernels, but this option is only suitable if the seeds (kernels) are sweet. Even the most sophisticated gourmet will appreciate this jam.
Subtleties of cooking
- In order for the jam to be of high quality, the fruits must be ripe, healthy and free of worms. Green apricots are not suitable for jam. Such jam will be tasteless and flavorless. Broken, crushed and overripe fruits are also not used, because they will boil over. You can only make jam and marmalade from them.
- Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately set them to cook, the sugar will quickly fill the intercellular space, the juice will release into syrup and the apricots will boil, turning into porridge.
- During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The basin can only be shaken slightly.
- Foam, which will certainly appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
- In order for the finished product to look beautiful, the apricots must be the same size.
- If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90°. Then cool quickly.
- When cooking apricots in halves, first cut them and carefully remove the pit. Large apricots are divided into two halves and cut into slices.
- Jars for packaging jam must be thoroughly washed, doused with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
- If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. This jam is stored well in an ordinary room. The main thing is that no light falls on it and there are no heating devices nearby.
- But most often the jam is packaged in jars already cooled. Then you can cover it with regular parchment. This jam is stored in a cool, dark place.
- To make jam with seeds, varieties with sweet kernels are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or kernels can be stored for no more than one year.
Apricot jam with pits: recipe one
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 400 ml;
- citric acid – 3 g.
Cooking method
- Select ripe fruits without wormholes. Remove the stems. Wash well.
- Pour water into a large saucepan and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°. Then cool under running cold water. Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
- Pour sugar into a cooking basin and pour water. Place on the stove and cook the syrup.
- Dip the apricots into the syrup, add citric acid and bring to a boil, removing the foam. Remove from stove.
- Leave the bowl of jam to cool for 8 hours.
- Then put the jam back on the stove and bring to a boil again. Make sure it doesn't burn: cook it over low heat. A second time, remove the jam from the stove and let it cool for eight hours.
- For the third time, place the bowl of jam on the stove and cook for some more time. You can check readiness by placing a drop of syrup on a saucer. It must keep its shape. You can also determine the readiness of the jam by the foam. By the end of cooking, the foam collects in the center of the basin, rather than spreading out to the edges.
- Cool the jam completely and put it into jars. Cover with parchment paper, tie with twine or secure with an elastic band. The jam can be sealed hermetically. To do this, place it hot in dry jars, cover with lids and immediately seal with a special seaming machine. Cool.
Apricot jam with pits: recipe two
Ingredients for five 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.25 kg;
- water – 2.5 tbsp.
Cooking method
- Select only ripe apricots without wormholes for jam. Remove the stems. Wash the fruits.
- Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80°.
- Cool quickly by submerging in a colander in cold water.
- Prick each fruit with something sharp.
- In a separate pan, cook syrup from 800 g of sugar and water.
- Place all the apricots in a bowl. Pour hot syrup over. Leave for 4 hours.
- Place on the fire and cook at a low boil for 5 minutes, removing any foam that appears.
- Remove from heat again and leave for 10 hours.
- Add the remaining sugar, put on fire and cook at low boil until tender.
- Cool in a bowl and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.
Apricot jam, sliced, pitted
Ingredients for six 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 500 ml;
- fruit essence – 10 drops;
- vanilla to taste.
Cooking method
- Wash the ripe apricots and remove the stems.
- Cut each fruit in half along the groove. Remove the seeds.
- Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out cloudy, strain through several layers of gauze.
- Place the apricots in a cooking bowl, cut side up. Carefully pour hot syrup over. Leave for a day so that the fruits are saturated with it.
- The next day, pour the syrup into a saucepan and boil. Pour it over the apricots again. Leave it for another day.
- On the third day, place the bowl of apricots on low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
- Remove from stove. Cool completely. Place in clean and dry jars. Cover with parchment paper.
Apricot jam “Pyatiminutka”
Ingredients for five 0.5 liter containers:
- apricots – 1 kg;
- sugar – 1.5 kg;
- water – 400 ml.
Cooking method
- Wash ripe apricots that are not damaged by insects and diseases and remove the stalks. Cut in half. Remove the seeds. If the fruits are large, cut them into slices.
- Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
- After this time, pour water into the basin and place it on the stove. If you want thick jam, you don’t need to add water. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Cook for 5 minutes, being sure to remove any foam.
- Then remove the bowl from the stove and let the jam brew for 3-5 hours.
- Bring to a boil over low heat and cook again for 5 minutes.
- After 5 hours of infusion, repeat this procedure again.
- Pour hot jam into prepared, clean and dried jars and immediately roll up the lids. Turn it upside down and leave it in this position to cool.
Apricot jam “Royal”
Ingredients for three 0.5 liter containers:
- apricots – 1 kg;
- sugar – 400 g;
- water – 250 ml.
Cooking method
- Ripe but strong apricots are suitable for this jam. Sort them out and remove the stems. Then wash the fruits well and dry.
- From each apricot, making a small cut along the groove, squeeze out the pit.
- Break the seeds in a way convenient for you. Peel the kernels from the skin. To make the skins easy to remove, immerse them in boiling water and keep there for a few minutes. Although you can skip this step and use the kernels in an unpurified form.
- Stuff the apricots with kernels, inserting them into the slot instead of pits.
- Place the apricots in a cooking bowl.
- Place sugar in a saucepan and add water. Boil the syrup. Pour it over the fruits, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
- Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
- Remove the basin from the stove and leave it to steep again for 10 hours.
- Bring to a final boil and cook for 10 minutes.
- While hot, place the apricot jam into clean, dry jars. Seal tightly with tin lids. If you plan to cover the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.
Note to the hostess
If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.
