A friend told me this recipe. Previously, I had no idea that walnuts could also be preserved for the winter along with apricots. This jam goes great with tea and a sandwich with butter.
Walnuts in apricot jam are so tasty that I first pick out all the nuts from the jar, and then start eating the jam itself. Therefore, I select the ingredients according to the principle “the more nuts, the better.”
Here is a list of the minimum amount of ingredients:
– 1 kg apricot (pitted)
- 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar
I made jam for 8 kg apricots. I provide photos of the ingredients “in miniature”.
Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium
I remove the pits from apricots. This time I was lucky - the bone came off easily.
I sprinkle the fruit with sugar.
I stir. I leave it for several hours so that the apricots release their juice. This time I left it overnight.
Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. I bring it to a boil again and boil it a little.
And I repeat this procedure for the third time. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact and did not become overcooked.
I peel the required amount of nuts.
So I'm clearing out all of my nut stock from last year, preparing the pantry for the new harvest.
I break very large pieces of kernels in half.
I bring the jam to a boil for the fourth time and add the nut kernels.
I stir. This is the last brew.
The jam boils for about 20 minutes along with the nuts.
I pour it hot into pre-sterilized jars and seal it. The jam still needs to sit so that the walnuts are well soaked in the apricot syrup.
So you’ll have to look forward to winter or look for another excuse to enjoy such an amazing dessert.
Apricot jam with kiwi
This is the most unusual recipe for making apricot jam, which has an original and very pleasant taste.
Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- Gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,
Preparation:
Kiwis and apricots need to be peeled and pitted. Cut the apricots and kiwis into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve a little gelatin in water and pour into the jam, and bring to a boil one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it in pre-prepared jars.
Easiest to prepare apricot jam recipe
which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.
The fragrant apricots are thoroughly washed and punctures are made in several places with a wooden toothpick (or a wooden pin). Then the prepared fruits are placed in boiling water for one minute, after which they are quickly cooled. Small apricots can be boiled whole, large fruits will need to be divided in half along the groove in advance, removing the pit.
Apricots are poured with pre-prepared sugar syrup and boiled in several steps: fruits with seeds - in 3-4 steps at intervals, without seeds - in 2 steps.
During preparation of the jam, it is recommended to add citric acid so that later the delicacy does not become sugary and lose its taste.
Another popular recipe for apricot jam will require:
1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoons of citric acid.
Fragrant ripe apricots will need to be sorted, washed thoroughly in running water, dried on a napkin, pits removed and divided into parts along the groove. Then place the fruit halves on the bottom of a cooking vessel with wide and low sides, cups up, and cover with granulated sugar so that all the halves are filled with sugar. Next, lay another layer of apricots and cover with sugar again. Do this until all the fruits are in the cooking vessel. After completing all the work, the dishes with apricots sprinkled with sugar must be left for a day.
Next, place the container with apricots on the fire and, stirring gently, dissolve the sugar remaining on the surface. Bring the jam to a boil over low heat, constantly skimming off any foam that appears. About half an hour before removing the jam from the heat, add citric acid to it and mix well.
Unusual apricot jam with ginger, almonds and carrots
For this beautiful, unusual and very tasty jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 centimeter grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.
Place the grated carrots in a saucepan and add 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Place almonds in hot jam. Let it cool slightly and put it into sterilized jars.
With the arrival of autumn, our body begins to experience a lack of vitamins and minerals. The season of berries and fruits has already ended, and a new one will not be coming soon. Therefore, in order for our body to receive nutrients all year round, it is necessary to prepare fruits for the winter. From time immemorial, apricot jam has been a favorite delicacy and good medicine in our area. It is easy to prepare and stores for a long time. About him - in our article.
About the taste and benefits of apricot delicacy
To make it easier to assess how useful apricot jam can be, you should familiarize yourself with its composition.
Vitamins:
- retinol (A) - 0.025 mg;
- beta-carotene (A) - 0.3 mg;
- tocopherol (E) - 0.8 mg;
- ascorbic acid (C) - 2.4 mg;
- thiamine (B1) - 0.01 mg;
- riboflavin (B2) - 0.02 mg;
- Niacin (B3) - 0.2 mg.
Macronutrients:
- potassium (K) - 152 mg;
- calcium (Ca) - 12 mg;
- magnesium (Mg) - 9 mg;
- sodium (Na) - 2 mg;
- phosphorus (P) - 18 mg.
From microelements The product contains iron in the amount of 0.4 mg per 100 g of berries.
Thanks to this composition, the product acquires the following healing abilities:
- normalizes intestinal function;
- normalizes the functioning of the cardiovascular system;
- strengthens the immune system;
- treats coughs and colds;
- has an antipyretic effect;
- improves visual acuity;
- fights asthma;
- is a good preventative against anemia and atherosclerosis.
It is pleasant to be treated with this medicine, especially for children, because it tastes great and there are practically no contraindications. The only thing that can harm jam is sugar. Therefore, it should be taken with caution by diabetics.
Did you know? Apricot came to us from Armenia. Its scientific name Prunus armeniaca translates as« Armenian plum» .
Preparing apricots
The fruit harvested during the season needs to be prepared before preservation. First, the apricots are sorted. It is necessary to select ripe, but not soft, fruits without mechanical defects. Then they are thoroughly washed in a saucepan or under running water in a colander. Then they are left to dry, laying the fruits on a cotton cloth. When the apricots are dry, the pulp is separated from the pit and cut into slices of the required size.
Preparing jars and lids
While the fruits are drying, you can prepare the jars.
The lids are easy to sterilize. They need to be immersed in a saucepan filled with hot water and put on fire to boil for five minutes. Then the lids are laid out on a towel to dry.
Thick apricot jam
The thickness of this product is achieved due to the cooking time. The dish turns out rich and retains all the beneficial components of the fruit.
Ingredients
For jam you need:
- apricots -1 kg;
- sugar - 1 kg.
You will also need a saucepan, a liter jar and a lid.
Important! Fruits should be weighed after pitting.
Recipe
The jam takes three days to prepare. It should sit longer than boil.
Let's describe the recipe step by step:
Video: recipe for thick apricot jam
Jam “Five Minute”
Although the jam is called “Five Minute”, its preparation takes much longer. It only takes five minutes to cook.
Ingredients
To prepare it you need:
- apricots - 1 kg;
- sugar - 400/500 g.
From the dishes we will need a saucepan, jars and lids.
Recipe
We sort out the required number of apricots, wash and dry them. Separate from the seeds by cutting the fruits with a knife. If the apricot is large, then each slice can be cut into two parts.
Video: preparing apricot “Five Minutes”
Jam with apricot kernels
The kernels make the taste of the dish more rich and piquant.
Ingredients
Jam components:
- apricots - 1kg;
- sugar - 1 kg.
And already traditional - a saucepan, a liter jar and a lid.
Recipe
Important! A short heat treatment allows you to keep the apricot slices intact.
Video: recipe for making apricot jam with kernels
What can you combine with and what can you add?
Take 4 kg of apricots and 1 kg of oranges. Wash all the fruits, cut the oranges into small slices, and remove the pits from the apricots. Add 2 kg of sugar and leave for two hours. Then bring to a boil over low heat and leave to cool. Then we boil it again. 
WITH . Take 100 g of grated apricots, 600 g of apricots, a small piece of grated apricot, 500 g of powdered sugar, lemon juice, 100 g of crushed almonds. Pour water into a three-liter saucepan and throw carrots into it. Place on the fire and cook until the carrots soften. Drain the water and add the pitted apricots. Cook for five minutes. Add the rest of the ingredients except the nuts. Mix well and cook for 15 minutes. Pour the almonds into the jam and leave the product to cool. Pour the slightly cooled jam into jars and roll up the lids. 
WITH . You need to take 1 kg of apricots, 300 g of shelled nuts, three glasses of sugar. Wash the fruits and separate them from the seeds. Place the slices in a bowl and cover with sugar. Mix everything. Let it sit for a day. Then pour the raw materials into a saucepan and place on low heat. Cook for 15 minutes, cool. We put it on the fire again and after a quarter of an hour we leave it to cool again. We repeat the procedure again. Add the nuts and cook for 20 minutes, constantly stirring the contents of the pan. Pour the hot product into jars and close. 
With spices. For jam you need 800 g of apricots, 600 g of sugar, 50 ml of lemon juice, 0.5 tsp. ground, 150 g almonds. Place the washed and pitted fruits in a saucepan and cover with sugar. Leave for three hours to release the juice. After the specified time, add lemon juice and cinnamon. Place the pan on the fire and cook for 15 minutes. If necessary, remove the foam. After a quarter of an hour, remove the jam from the stove and beat with a blender. Let it sit for 20 minutes. Bring to a boil again and add almonds. Stirring, cook for 20 minutes over low heat. Pour into jars. 
Where can I add it and what can I serve it with?
If you have made jam, preserving the integrity of the fruit, then it can be added to any sweet pastries. Whole slices will never leak out of closed flour products (pies, rolls). Their consistency does not change when frozen. This allows you to use jam for making ice cream, yoghurt, glazed cheese curds, and sweet curd mass. 
Because of its amber color, apricot jam will look great as an independent sweet dish on any holiday table. 
The jam is also suitable for preparing meat dishes. Here it acts as a marinade or glaze to form an appetizing crispy crust. For example, you can mix apricot jam with soy sauce, ketchup and add a little water. This mixture is poured over the pork ribs during frying.
Did you know? « » - this is the name of A. Solzhenitsyn’s story, published in 1995. It does not describe the recipe for preparing the product, but tells about the hardships and wanderings of a peasant boy after the dispossession of his parents. Apricot jam in the story is a symbol of prosperity, stability, and generous tea drinking.
Why do lids on jars swell and how to prevent this?
The reasons for this may be the following factors:
- the fruits are poorly sorted and washed. Dust particles entered the jar and became a breeding ground for bacteria;
- rotten or damaged fruits were found;
- little sugar is added to the jam, which acts as a preservative and prevents harmful microflora from developing;
- short heat treatment, due to which not all bacteria died;
- jars and lids are poorly sterilized;
- The lid is not sealed tightly.
Preface
Preparing apricots for the winter can also be done by freezing them, but jam made from these southern fruits will be much tastier. In this article we will tell you how best to prepare sweet desserts for future use.
The most valuable recipes are those that help you cook preserves very quickly and at the same time get a tasty product. This is exactly what we’ll start with - it will be a five-minute jam, cooking will be carried out in several stages. You need to buy apricots and sugar in equal quantities, but you won’t need water for this method, the syrup is formed exclusively from the juice. The fruits should be washed well and all defects on their surface should be trimmed, the stalks should be removed, then the apricots should be broken into halves and the seeds removed. Now cut into slices, preferably large ones, so as not to turn sour during cooking.
For jam, you can use not only the sweetest and largest varieties of apricots, but also their semi-wild forms, such as poles, just adding a little more sugar. It is highly undesirable to consume unripe fruits.
Large variety of apricots for jam
Place the sliced fruits in a deep enamel pan or wide basin, then pour sugar on top. Next, we leave it all for a day in a cool room, covered with gauze, during which time the juice should be released in large quantities. After the expiration date, put the workpiece on low gas, bring to a boil, remove from the stove and leave aside to cool. Place the cooled mass on the fire and bring it to a boil again, then cool again. The third stage is final, after the next boil we simply transfer the finished apricot jam into pre-sterilized glass jars and, turning them over, set them to cool completely.
You can make a similar dessert with apricot kernels, this is also a classic. For this sugar and fruit you will need the same amount as in the previous recipe - 1 kilo each. You will also need 0.5 cups of water. We remove the seeds from washed and broken fruits, after which we arm ourselves with a hammer or a nutcracker and carefully crack the shells so that the kernels are intact. We put the latter aside in some container. Then you can start preparing the syrup, for which you heat water in a deep container and pour sugar into it. The fire must be very small so that nothing burns..
When the syrup is ready, pour it over the sliced apricots and leave in a cool place until the sweet liquid has cooled. Now put the container on the gas, add the kernels, and when the mass boils, you need to cook it for 4-5 minutes. Remove the workpiece from the heat and cool for 4-5 hours. We repeat this process 3 more times, but at the last stage we do not cool it, but start pouring the boiling apricot jam straight from the heat into sterilized jars. Having rolled up the lids, which must first be dipped in boiling water, turn the container upside down and cool under a blanket, and then you can store it in the cellar, pantry, closet or mezzanine.
The easiest option is to add peaches when cooking. These fruits are related to apricots and therefore complement them perfectly, and you need to take them in a 1:1 ratio. You only need 0.5 kilos of sugar. All fruits must be washed under running water, removing the stalks and cutting off darkened areas and bruises. Then, without peeling the peel, cut the fruit into slices and place them in layers, mixed together, in a deep container, sprinkling them with granulated sugar. Now put it in the refrigerator or in a cool room overnight. During this time, enough juice will be released from the pulp to begin cooking.
The next day, adjust the heat on the stove to the lowest setting and place the cutlery on the burner. When the sugar completely dissolves in the hot mass, forming syrup, and this will happen approximately 5 minutes after boiling, remove the workpiece from the gas and let it cool completely. Next, place the container on the stove again and, bringing to a boil, cook for another 5 minutes. Repeat this 3 more times, maybe even 4, the main thing is to shake the dishes periodically to mix the slices. It is not advisable to use a metal spoon; in extreme cases, you can use a wooden spatula. After boiling the mass for the last time, transfer it to jars and roll up.
The next recipe is apricot jam with oranges. To prepare it, take 3 kilos of sugar and 5 oranges, as well as 300 grams of water, for every 5 kilograms of ripe but fairly hard fruits. Citrus fruits must be of the best quality, without a single defect on the peel, since we will be peeling them. Wash the apricots and cut them into slices. When everything is ready, we begin to cook the syrup, for which we boil water and pour granulated sugar into it, and then wait for it to dissolve, stirring regularly with a spoon. This will take you about 5 minutes after boiling.
Apricot jam with oranges
Pour the cooled syrup into the bowl with apricot slices and put it on gas, adjusting its combustion to minimum. When the mixture boils, keep it on the fire for about 5 minutes and remove the container from the stove. It is better to do all this in the evening to leave the workpiece to cool overnight. Next, after several hours, we again place the future apricot jam on the fire to cook for another 5 minutes. Cool and then boil again over low heat, maintaining the same short period of time. At the next stage, put shavings of the zest into the syrup and cook the fruit with it for 10 minutes, during which time cutting the orange pulp into small pieces. All that remains is to put the citrus slices in the apricot jam and cook for another 5 minutes, then transfer to glass jars and roll up.
And finally, let’s prepare a preserve with another southern fruit, namely kiwi. You will need about 1.5 kilograms of apricots, 2 kilograms of granulated sugar, 150 milliliters of brandy and 500 grams of kiwi fruit. And also a bag of gelatin and a few teaspoons of citric acid. The recipe is simple, you need to cook the fruits at the same time, so prepare them immediately by washing and cutting them into slices. Place the sliced fruits in a bowl, pour all the sugar on top, add 2-3 tablespoons of citric acid and place on the stove. Be sure to set the heat to extremely low and stir constantly so that nothing burns. After 10 minutes of cooking, dilute 1 tablespoon of gelatin in warm water, pour into the mixture and cook for another 5 minutes. Now turn off the heat, pour in the brandy, stir and roll into jars.
Unusual recipes for jam from apricot slices
The most original, perhaps, will be canned sweet fruits with allspice. This is where we begin our excursion into unusual methods of making jam, for which you will need an equal amount of apricots and sugar, 1 kilogram each, as well as one lemon, 5 allspice peas and a glass of water. First, wash the fruits, cut the apricots into slices, removing the seeds, and squeeze the lemon thoroughly, since we only need its fresh juice. Place the fruit slices in a deep saucepan, add water, lemon juice and pepper. Place the container on low heat.
When the mixture boils, cook for at least 15 minutes, stirring constantly, and then carefully pour granulated sugar into the future apricot jam and mix the mass thoroughly, being careful not to damage the fruit slices. Now you need to cook for 45 minutes, stirring constantly. The readiness of the product will be indicated by a non-spreading drop of syrup on a plate or, conversely, a non-closing puddle divided in two by a strip drawn with a spoon. You need to preserve it in sterile jars without cooling. To prepare this, use ginger and almond roots. More precisely, for 600 grams of apricot you need to take 100 grams of peeled and finely chopped juicy sweet root vegetable, as well as 5 centimeters long ginger and 50 grams of crushed almonds. In addition to the listed ingredients, take 400 grams of powdered sugar and 1 lemon, which should be squeezed thoroughly. Place the carrot shavings in a saucepan with water and cook until fully cooked, during which time wash and cut the apricots into slices, which need to be added to the root vegetable.
Next, the chopped fruit should be cooked for 5 minutes, stirring regularly with a wooden spatula. Grate the ginger as finely as possible and add to the mixture, pour in lemon juice and powdered sugar. Then cooking continues for another 20 minutes, again with constant stirring. At the end, we throw in the almond crumbs, after which all that remains is to slightly cool our unusual apricot jam and roll it into pre-sterilized glass jars. You can store the finished product either in a cool cellar or simply in a closet, if you fill the container to the very neck and close it with boiled metal lids.
Summer is a great time to prepare homemade preserves. Jam especially brings joy in winter. It not only delights the taste, but also replenishes our body with useful substances and elements that are sorely lacking in winter. Apricot is great for making jams and preserves.
Apricot has many beneficial properties that have a beneficial effect on the functioning of the body. Apricot jam contains many useful elements and vitamins, the main ones of which are calcium, potassium, iron, vitamin A, PP, as well as B vitamins. Apricot jam is recommended to be taken for problems:
- with the cardiovascular system;
- for hypertension;
- anemia
- vitamin deficiency.
During its use, brain activity improves, strength is restored, immunity increases, salts are removed, and problems with constipation disappear. The calorie content of apricot jam is 245 Kcal per 100 g. product.
There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.
Apricot jam - step-by-step delicious photo recipe for apricot jam for the winter
Every culinary recipe has its own secrets. In this regard, you need to pay attention to the variety of apricots. The jam will be especially tasty if you choose small round fruits, which are usually called wild fruits.
Let them be even slightly overripe. All the same, they will not dissolve in the general mass, turning into an ugly mess. Because jam is not prepared in the traditional way: it does not sit on the fire for a long time. But round, soft apricots will release their juices faster. And they taste better than their more expensive counterparts.
Your mark:
Cooking time: 17 hours 0 minutes
Quantity: 1 serving
Ingredients
- Apricots: 1 kg
- Sugar: 400 g
- Gelatin: 2 tbsp. l. incomplete
Cooking instructions
How to make pitted apricot jam
We will begin our acquaintance with apricot jam with the simplest method, which is equally suitable for any variety of apricot.
What you will need for this:
- sugar - 2 kg;
- apricots -2 kg.
Step by step recipe:
- In a large container, thoroughly wash the apricots and remove the pits.
- Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2–3 hours.
- Let's move on to making the jam. Place the mixture on the fire and cook in two stages for 30 minutes each. This is necessary due to the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
- The end result will be jam with small pieces. If you want to boil the jam until smooth, you need to keep it on low heat for another 20 minutes.
Apricot jam with pits - recipe step by step
Jam with seeds is the easiest to prepare, requiring minimal time.
You will need:
- apricots - 1 kg;
- sugar - 700 gr.;
- water - 2 tbsp.
Preparing jam:
- Rinse the fruits well.
- While the apricots are drying a little, cook the syrup. To prepare it, boil water and add sugar, cook until it dissolves.
- Place the apricots in the prepared syrup and cook for 20 minutes, stirring regularly and skimming off the foam.
- Turn off the jam and let it sit for 12 hours.
- After the time has passed, put the jam back on the stove and cook until thickened.
Apricot jam slices
This jam is not only tasty, but also beautiful. It uses apricots with a dense structure or slightly unripe ones.
You will need:
- apricots - 2 kg;
- sugar - 3 kg;
- water - 3 tbsp.
Jam making technology
- Apricots need to be washed and dried.
- Disassemble them into slices, removing the seeds.
- Place the slices in an enamel pan.
- In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the granulated sugar dissolves.
- Pour the prepared, hot syrup over the folded apricots. The syrup should cover all the slices; to do this, shake the container several times. Stirring with a spoon is not recommended.
- To infuse the jam, set aside for 12 hours.
- After the first infusion, you need to drain the syrup, bring it to a boil again, pour over the apricots and set aside for 10–12 hours.
- The third time after pouring hot syrup, the container must be placed on low heat.
- With constant stirring, the apricots are cooked for an hour. The end result will be a beautiful golden color. You need to stir carefully, using rotating movements, trying not to spoil the structure and shape of the apricot slices.
Apricot jam - delicious recipe
Just the name apricot jam makes you hungry. He is especially a favorite of children. To prepare it, it is advisable to use overripe fruits or varieties with a very soft structure.
You will need:
- apricots - 1 kg;
- sugar - 1.2 kg;
- citric acid – 1/4 tsp.
Preparing jam:
- Wash the apricots well and remove the pits.
- Grind the prepared slices in a blender or meat grinder.
- Place the apricot mixture in a saucepan, add sugar and let the mixture sit for an hour.
- Place the pan over low heat and bring the mixture to a boil. To prevent the sugar from starting to burn, the mass must be constantly stirred.
- After boiling, add citric acid to the mixture and cook until a thick jam consistency is obtained. The thickness of the mixture depends on your desire.
A very simple five-minute apricot jam recipe
A five-minute jam recipe is the best option when there is not enough time to process fruit. To prepare it you need:
- sugar - 4 cups;
- apricots - 1 kg.
Cooking technology:
- First, wash the apricots and remove the pits.
- Place the slices in a saucepan, cover them with sugar and let sit for 12 hours.
- After the time has passed, bring to a boil over high heat, remembering to stir regularly.
- Cook the mixture for 5 minutes, skimming off any foam that forms as you go.
Apricot jam with kernels
Apricot jam with kernels is popularly called “royal” or “royal”. To prepare it you will need:
- apricots - 3 kg;
- granulated sugar - 3 kg.
Step-by-step instruction:
- Wash the apricots well and lay them out to dry.
- After preparing the fruits, we move on to peeling them. When dividing apricots in half, you need to remove the pits, which will be useful during the cooking process.
- Place the halves in a container, cover them with sugar and set the pan aside for 2-3 hours to allow the fruits to release their juice.
- At this time, you can do the bones. By breaking them with a hammer you need to extract the nucleoli from them.
- After 2-3 hours, place the container with the slices on low heat. The duration of cooking the jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker consistency – about 20 minutes.
- Having completed the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, add the kernels of the seeds and boil for 5 minutes.
To get delicious jam, there are a number of tips that you should listen to.
- It is recommended to cook apricot jam without seeds, since during long-term storage, the seeds begin to release harmful substances that can harm human health.
- The container for jam should be short and wide, so that it is convenient to mix the mixture.
- To ensure that the apricots remain intact when removing the pits, you need to use a stick that will push out the pit.
- Before cooking apricots, they need to be allowed to sit with sugar. They will release juice, which will make the jam juicier.
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Apricot jam (quick)
Apricot jam
Quick apricot jam is my favorite. Apricots do not have time to boil too much and become saturated with sugar during 15 minutes of cooking.
They become tender, pliable and freeze in thick apricot syrup with pieces of freshness and summer! And this is not an image; apricots in jam are actually perceived as fresh, with a characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and, it seems, my health immediately increased!
There is little sugar in the recipe, the cooking period is short, so you need to store this apricot jam in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature you can cook ordinary apricot jam with the proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Cook it as usual until the syrup thickens (30-40 minutes).
Apricot jam proportions
- Apricots – 1 kg;
- Sugar – 300 g (500 is possible).
Apricots
How to cook apricot jam (quickly)
- Rinse the apricots, halve them and discard the pits. Add sugar and let stand until the apricots release their juice. If you don’t have time, you can heat a bowl of jam over low heat, stirring constantly, the juice will quickly flow.
- Once it boils, cook for 15 minutes. Stir, skim off foam.
- Pack the jam into jars. Store in a cool, dark place.
You can also add the zest and juice of 1 lemon (per 1 kg of fruit) to this jam. It will be very tasty. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly highlighting and revealing the taste of many fruits. Lemon tastes better than orange as an additive to jam.
