Home Kashi How to cook apricot jam to slices. How to cook apricot jam slices at home? Jam with ginger

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How to cook apricot jam to slices. How to cook apricot jam slices at home? Jam with ginger

Walking past a counter displaying all sorts of sweet twists industrial production, many housewives are wondering how to cook apricot jam in slices. Despite the fact that the usual way of preparing the product allows you to get a tasty, fragrant treat, preserving the texture of the fruit is still preferable. If only because it is with such processing that the benefits of the fruit are maximally preserved.

Due to the high content of carotene and potassium in them, you can count on strengthening the immune system, improving the functioning of the heart and blood vessels, and reducing the number of free radicals in tissues. There are a lot of recipes for preserves from apricots: classic, without water, with simple and unusual additional components, for example, pepper. To do everything right, you need to start with the selection and preparation of ingredients, dishes, tools.

Preparing healthy and tasty apricot jam, represented not only by sweet syrup, but also by slices of tender pulp, is a little more difficult than to implement traditional recipe dessert. It will require patience, attentiveness and strict adherence to time indicators. In addition, you need to remember the following points:

We use only enameled dishes. The optimal volume is calculated according to the formula 1.5 liters per 1 kg of fruit. Preference should be given to low and wide pans, in which the composition will warm up more evenly and will not create problems with stirring.
apricot jam, no matter how much sugar it contains, and even if it was prepared without the use of water, after opening it is undesirable to store for longer than 2-3 days. Therefore, we choose the container of the appropriate size.
But it is not necessary to use metal covers. At home, jam with whole halves of apricots is often stored under plastic and even parchment tied with twine.
Any varieties of fruit are used, even semi-wild ones. The only requirement is that they must not be overripe.
Bones must be removed from the fruit. With special care, you need to treat recipes that do not require this and even recommend putting seeds in the kernel. Substances that are contained in these parts of the fruit can be hazardous to health.

There are several even basic approaches to preparing an apricot delicacy. The differences lie in how long the components are processed and in what sequence this is done. To begin with, it is worth mastering all the subtleties of the following approaches:

Fruit treat without the use of water. For 2 kg of fruits we take 1.5 kg of granulated sugar and half a teaspoon of citric acid. Fruit, divided into halves, cut into slices of the desired size and put in a bowl for cooking with the pulp up. Sprinkle them with sugar, lay out another layer of fruit, again sugar, and so on until the components run out (the last layer should be sugar). We insist the mass for at least 12 hours, after which we warm it over medium heat until juice appears. Gently knead the composition, trying not to damage the slices, enter citric acid and cook the product for 50 minutes after boiling.

Tip: If the apricot jam is candied, it can be slightly warmed up in a water bath or boiled again without adding sugar. And such a component in its pure form is used as a filling for pies, pies and cakes.

Fragrant jam based on sugar syrup. When you need to get the most dense and not very boiled slices, we use syrup. We will need 1 kg of apricots and sugar, a glass of water. We spread the sugar in a container for cooking, fill it with water, mix and cook the syrup. We immerse the fruits cut into slices into it, bring the mass to a boil and remove from the stove. We insist the product for 12 hours, bring it to a boil again and insist again for 12 hours. After that, the jam should be cooked over medium heat for 10 minutes. The resulting product is rolled into banks.

Turkish dessert. For 1 kg of apricots we take 1.5 kg of granulated sugar and 2 glasses of water. Fruits, divided into halves or cut into slices, are pierced in several places with a toothpick. Fill the workpiece with syrup made from sugar and water, leave to infuse for a day. It is very important to age the fruit for as long as indicated in the recipe. After that, you need to boil the mass in the same syrup until it becomes transparent.

The classic options for preparing apricot jam with slices are based on the rejection of any auxiliary ingredients aimed at enhancing the taste of the dessert. But this does not mean that the fruit does not combine well with other components. It is only necessary to observe the proportions and select successful combinations.

Apricot jam with slices using additional ingredients

To make jam from apricot slices and at the same time endow the fruit pulp with unique notes, you can try out a number of experiments. They are absolutely safe and often give exactly the result you want.

Apricot jam with citrus. It will take 3 kg of apricots, 1 orange and 1 lemon, 2.5 kg of sugar to prepare a very delicate and fragrant treat. Put the pitted apricot halves into a cooking container, and cut the lemon and orange into small pieces, then grind in a blender or pass through a meat grinder several times (along with the skin, but without seeds). We mix all the fruits and sprinkle with sugar, insist 4-6 hours. Then we put the container on the stove, bring the workpiece to a boil. If you like the product more liquid, 5 minutes on fire is enough. A thicker mass will be obtained after half an hour of processing. We insist the fruit mixture for another 8 hours, boil again for either 5 or 30 minutes.

Dessert version with vanilla and cinnamon. For 1 kg of apricots we take 3 cups of granulated sugar, a glass of water, a teaspoon of vanilla (not sugar) and cinnamon. We prepare syrup from water and sugar. Cut the fruit into quarters, pour over the syrup and leave to infuse for 5 hours under a towel. Then drain the syrup, bring it to a boil again. Pour the fruits with the resulting mass again, boil the entire composition over low heat for 5 minutes. We cool the product, boil again for 5 minutes and cool again. Then put the pan back on the fire, add vanilla and cinnamon, knead, boil for another 5 minutes. Only now the composition is ready and it is laid out in banks.

Apricot jam with peach. The approach is no different from the previous one. Only at the last stage, instead of cinnamon and vanilla, you need to add the pulp of two ripe peaches ground in a blender to the mass (we listen to the peel). And in this case, the product needs to be cooked for not 5, but 10 minutes.

Apricots are usually not combined with berries. Such compositions are too saturated, but they do not convey the pure taste of the main components. Of course, you can try to combine fruits with cherries or cherries, but the mass will not only lose its taste value, its color and texture will change. Apricots with apples and pears are difficult to cook so that the former do not lose their shape, and the latter reach the desired condition. It is better to experiment with spices, aromatic herbs, sugar substitutes and even food coloring, but do not try to completely redo what is already very tasty.

Unusual options for preparing a sweet dish

Apricots do not go well with vegetables, even sweet and neutral ones. But by combining them with spices and some herbs, you can get an original and delicious dessert. The proportions given by experts are not binding. Housewives most often have to decide for themselves how much to take in order to get the best taste.

Apricot dessert with pepper. For 1 kg of apricots we take the same amount of granulated sugar, 5 peas of allspice, one lemon and a glass of water. Put the apricot halves in a saucepan for cooking, add water and the juice of one lemon there. Spread the pepper on top, bring the mass to a boil and keep a quarter of an hour on low heat. Then we take out the peppercorns, add sugar, gently knead the composition and cook it over low heat for another 45 minutes. The slices should be soft by the end of processing. Then we pack the mass in jars and close it.

Fruit treat with rosemary. For 0.5 kg of fruit we take a glass of sugar, half a glass mineral water, a pinch of citric acid and 2-3 sprigs of fresh rosemary. We dissolve citric acid and sugar in water, boil the syrup. We fill them with sliced apricots and leave under the lid for 3-4 hours. Then bring the mass to a boil, turn off and wait until the product cools down. Once again, boil the composition and lay out in jars. Rinse rosemary thoroughly cold water, dry with towels and spread on the jam, laid out in containers. If the product is crushed, then the dessert will turn out even more aromatic, you just need to remember to remove the herb before you start using it.

If desired, apricot jam can be cooked in a slow cooker for 1 hour in the “Extinguishing” mode. The main thing to remember here is that fruits should be laid out at the bottom of the bowl, and sugar on top. If you confuse the components in places, the mass will burn strongly and become bitter.

There is nothing better than pleasant conversations in the evenings with the family over a cup delicious tea. To brighten up the evening and make it more enjoyable, you need to give preference to an incredibly tasty and unusual apricot jam, which can be prepared according to several recipes.

The presence of knowledge helps to make the dessert more tender, tasty and varied. Would you like to know more information? Then you should read the article to the end.

apricot jam

Apricot jam is simply an integral part of the product on every kitchen table. Jam is a versatile delicacy that can be an addition to breakfast and tea, can be spread on bread, and can also be a great filling for various pastries, buns, pies and much more.

In addition to all this, apricot jam is very tasty and low in calories, unlike all delicious cakes, casseroles and pastries. There are a lot of cooking options, every jam lover can get acquainted with them, just study this article in detail to the end.

According to one recipe, it is simply not possible to prepare a delicious and varied jam, which is why today a lot of options have been invented that are sure to please your taste. You will get completely different products that have individual taste characteristics, they will not overlap with other recipes.

Not everyone wants to use various additives in jam, many prefer to give preference to classic recipes that will be of high quality and also not contain any harmful substances. It is enough just to stock up on fruits, the main thing is that they are not overripe, because with such products the jam immediately loses its main taste characteristics.

It is worth familiarizing yourself with all the features of a delicious and pleasant apricot jam recipe, stocking up on sugar, because without it, the jam will not have a finished and tasty look and taste. A little patience, enthusiasm, having everyone necessary products, and you will definitely get a pleasant and indescribable taste of jam.

Classic Jam Recipes

Making classic jam is as easy as shelling pears, the main thing is to stock up the right products and utensils that may come in handy in the process. For this you will need:

Apricots;
Sahara;
Water;
Pots;
Banks and lids for seaming.

When these necessary elements are prepared, it will be possible to proceed to the process of making jam. There are several recipes for classic jam, we will analyze the following options:

Recipe 1

We take ripe but hard apricots in the amount of 1 kg, as well as 1.5 kg of sugar. Before cooking, be sure to rinse the fruit well and peel them from the seeds.

We place the fruit in a container that is made of stainless steel, and you need to cook jam in it. Add sugar to the container, pour one glass of water, put the container on fire to prepare the syrup.

It must be cooked until it becomes transparent. After that, add apricot halves to the syrup, mix everything thoroughly and turn off the fire without removing the container from the stove.

Then we turn on the fire again, wait for the boiling state, and then cool the mixture. To get a tasty and cooked jam, you need to wait for time, because it turns out to boil only twice a day.

The next morning, it is again necessary to repeat the entire procedure, and in the evening, after a day from the beginning, we set the apricots to cook until fully cooked.

Recipe 2

To prepare this recipe, you will need the most ripe apricots, they must be soft. It will take 1000 g of fruit and 1000 g of sugar. Thoroughly wash 1 kg of fruit, prepare a container where the jam will be cooked, cover everything with sugar.

It is necessary to substitute a fire divider under the bottom of the container, this will give you confidence that the jam will not burn, but its practical appearance and all useful taste features will be preserved.

After the container is prepared, and the apricots are sprinkled with sugar, it is worth turning on the fire at medium speed so that the contents of the container gradually heat up and the water slowly begins to boil. It is worth noting that if you adjust the intensity of the fire very often, you can “kill” a large number of useful components in the jam.

Be sure to gradually stir the fruits and sugar to achieve a uniform consistency. Over time, the fire must be gradually reduced so as not to cause the jam to burn. From this point on, you should be patient, because you have to wait a while until the jam becomes thick.

Tip: Before the process of placing the finished jam in jars, they should be sterilized, this also applies to lids.

Recipe 3

To prepare the following recipe, you will need 1000 g of apricots and 500 g of sugar. Apricots should also be washed well in advance and get rid of the seeds, then pass them through a blender or meat grinder to get a uniform container.

All this must be thoroughly mixed and covered with sugar, allowing the resulting mixture to let the juice flow. After that, you need to turn on the fire, put a fire divider on the burner and put a container with apricot on it.

We must not forget that the mass reaches a boil very quickly, which is why it is necessary to stir it, gradually reducing the heat.

This recipe will not take you much time, it will take only an hour to prepare. After that, it is necessary to gradually decompose everything into pre-sterilized jars and roll up the lids using a typewriter.

Recipe 4

This recipe will appeal to people who constantly count calories and do not include sugar in their diet. For cooking, you will need only 1 kg of apricots.
To make the jam tasty and sweet, you should definitely pick up fruits that are characterized by absolute ripeness, they must be overripe, softened, because they already contain a sufficient amount of sugar, so no additional additives are needed.

This version of apricots must be twisted in a meat grinder or blender, bring everything to a boil, cook for five minutes. Such a jam will have a very tasty and indescribable taste, which is very reminiscent of dried fruits. Also in this version of the jam, a sufficient amount of vitamins will be preserved.

If you try to make jam according to this recipe at least once, you simply won’t be able to refuse it. Do not doubt that it will become a real dessert for you. Even if you are on a diet, you do not need to give up sweet and tasty. Learn how to make jam the right way. simple recipe, it will definitely please you with its unique taste.

Recipe 5

We take 1 kg of sugar and apricots, wash everything thoroughly, remove the seeds. We spread the apricots on a baking sheet, drying them in the oven. This will take several days, the oven should be turned on periodically to keep warm. If possible, apricots can also be dried in the sun, but the oven is still a more practical and affordable option.

After the apricots are well dried, it is necessary to boil the syrup, for this you need a glass of water and sugar, the syrup should have a light state. When the fruits are dried, pour them into the prepared syrup and cook until fully cooked. After that, according to the standard method, add jam to jars and roll up.

Jam with seeds

The jam itself is very tasty and pleasant, especially if you cook it correctly and use it in combination with pies, buns, pancakes and other pastries. Our grandmothers also mastered this recipe and used it regularly, because you simply cannot find a more pleasant and unearthly taste than jam with seeds gives.

The ingredients are as follows:

1 kg of apricots;
1 glass of water;
700 g sugar.

Each cooking recipe has its own secrets, so jam with pits is no exception, we note the following:

If you don't know what kind of apricots you will need to prepare this or that recipe, be sure to take ripe and even fruits, in which case you will never go wrong.
The jam will turn out more delicious as soon as you know all the nuances. It will be ready if there is a thin stretching thread of syrup on the spoon. Each recipe has its own estimated time, which is why you should pay attention to the consistency.
Each recipe calls for the addition of certain ingredients such as cinnamon, vanilla, cloves, or more. Be sure to experiment, remember, not a single ingredient can spoil the taste and smell of jam.
Recipe winter jam has its own secrets, it must be cooked in several approaches. That is, cooked, allowed to cool, cooked again. In this case, you can really get a delicious and very fragrant dessert, which will be simply indispensable in the winter.

Let's get back to the recipe:

First, wash the apricots well. Then dry them on a towel. We cook syrup from water and sugar, it will take only 5 minutes. We spread the whole apricots with stones.

Then bring the container to a boil and in this mode cook the finished apricots for 5 minutes. After that, immediately remove from the fire and let it brew. We put the apricots in a bowl in the refrigerator or in another cool place. The next day, we repeat the procedure again until the jam takes the form of a “thin thread”.

Tip: Any recipe should be corked when cooled, then the jam will not delaminate, and the fruit will not rise up.

Now you know how to cook jam with apricot and seeds, you will definitely succeed, because the recipe has no difficulty.

Jam with kernels

To make jam according to this recipe, you need the following ingredients:

1350 g apricot;
450 ml of water;
1540 g sugar.

We take washed apricots and make small cuts in them, which will allow you to pull out the seeds from the inside without deforming the fruit itself. The resulting bones must be split with a hammer or use a garlic crusher.

We put a container of water on the stove and bring it to a boil, then pour out the sugar, boil the solution until its volume is reduced by a quarter. After that, it is necessary to drain all the liquid and boil it again.

Stuff the apricots and pour boiling water over them. We withstand up to 10 hours, cook until the liquid is clear. After that, the fruits are placed in an airtight container and closed in a sterile container.

Jam with almonds

We take 950 g of sugar, 90 ml of water, 950 g of apricot and 155 g of almonds. It is very important to observe precisely such proportions. Pour almonds with boiled water, hold for up to 15 minutes, and rinse everything with cool water. These steps must be repeated twice.

We clean the nuts from the shell. Squeeze out the stone and wash the apricot well from the inside. Each hole where there was a bone is filled with almonds. Pour sugar into a saucepan, pour it with water, cook, mix well until everything dissolves.

Add the stuffed apricots one by one to the syrup, bring to a boil and boil for 6 minutes. Let's cool down. After that, boil again and cook everything for 7 minutes. Next, we package everything in banks.

Jam with nuts

For cooking you will need the following ingredients:

1.1 kg of sugar;
1.1 kg of apricots;
340 g walnuts;
2 g citric acid;
420 mg of water.

We clean the nuts, completely remove the entire shell, as well as the membrane. Grind nuts in a blender until smooth. In a separate container, it is necessary to mix water with sugar to get a transparent and homogeneous mixture.

We take another container and put on fire 85 degrees 3 liters of water. First you need to prepare the apricots, cut them into two even parts and remove the seeds from them. We transfer them to a bowl for a couple of minutes. We are waiting for the jam to cool down. Boil again and mix.

Jam slices

We take 410 ml of water, 950 g of apricot, 1450 g of sugar. We wash the apricots, take out the seeds from them, divide the fruits into even slices. We heat the water, but do not bring it to a boil. We place apricots in a container for 3 minutes. After that, it is imperative to cool the fruits with running water.

We prick apricots, making several holes in each of them. Add sugar to water and boil. Pour the fruit with the whole solution, wait 3.5 hours. It is necessary to cook for 12 minutes, mixing thoroughly. The interval between cooking is 8 hours. The readiness of the jam must be determined by the color of the apricot, they should become translucent. We roll only in sterile jars.

Jam with apples

We will need 580 g of apples, 130 g of lemon, 620 g of apricots, 950 g of sugar, a bag of Gelfix and Quittin, you can also use other additives for making jam. Be sure to wash the fruits, get rid of the seeds, remove the skin from the apples, rub well.

Blend the apricots in a blender until smooth. Add a gelling agent and 40 g of sugar, mix everything well and boil. Add the remaining sugar and boil for three minutes.

Jam with ginger

It is necessary to prepare 1350 g of sugar, 1900 g of apricot, 20 g of ginger. Remove the pits from the apricots, cut into any available pieces. The resulting pieces are placed in a container for cooking, add sugar. Mix everything well and cook for 30 minutes.

It is very important to monitor the foam, because its formation will be a fairly frequent process. Grate the ginger and add it to the jam. Be sure to check the density of the dessert, for this it is worth dropping it on a saucer. If the jam does not spread, you can immediately add it to the jars.

Jam with coffee

We take the following ingredients:

800 g of sugar;
1.1 kg apricot;
12 g vanilla sugar;
95 ml of citrus juice;
60 g coffee beans.

We rid the apricots of the stones, pass one half through a blender, and cut the other into medium pieces. We take a capacious container and add fruits to it, falling asleep with sugar, vanilla sugar and pour citrus juice on top. We mix everything very well. Coffee beans must be ground in a mortar.

We take a dense gauze and place the grains in it. We tie well and transfer to the apricot mass. It is enough to withstand 2-3 hours. Boil for 15 minutes, mix well. When the jam thickens, take out the coffee. We pour everything into banks.

Jam with oranges

If you want to make such a dessert, you should have plenty of fruit, because the combination of oranges and apricots is quite tasty, because sometimes it is extremely difficult to stop during the tasting.

For cooking we need:

3 kg of sugar;
3 large and ripe oranges;
4-5 kg of apricots;
1.5 cups of water.

Such jam must be boiled with zest, which is why the orange skin should not contain any spots or flaws. Cooking will take a long time, so cook on hastily you won't succeed.

The cooking process is as follows:

Wash and dry the apricots in small pieces.
We make syrup from water and sugar, cook it for 5 minutes. As soon as the syrup has cooled, they should pour over the apricot slices and put everything on the fire, boil and turn it off.
Leave overnight to cool down, put back on fire in the morning.
Apricots for the winter are boiled at least 2-3 times, at the time of the last cooking, oranges are added.
The zest is first added to the jam. To do this, the fruits are dried, washed and thinly sliced. The zest is chopped into small pieces. Boil over low heat for 10 minutes.
During this time, the oranges are peeled and divided into slices. Whole slices are best, but sliced citrus fruits are often acceptable.

Tip: before cutting, prick the skin with a toothpick, in this case, when cooking, the slices will not wrinkle, but will be smooth.

Jam with peaches

Stock up on these ingredients:

500 g of sugar;
1 kg of apricots;
1 kg of peaches.

Fruits should be washed and dried, get rid of the seeds. Cut them into small pieces. Mix the peaches and apricots and cover them with sugar, leave in the refrigerator overnight to form the juice. After that, you can move on to cooking. We put the bowl on the fire, stir and bring to a boil, cook for 5 minutes, remove from heat and let cool.

The procedure is repeated 5 times, heating the fruit over low heat. The better the resulting mixture cools, the tastier the dessert will turn out. If you use the right cooking, the mixture becomes viscous, like honey, and the fruit retains its aroma as much as possible.

Jam "five minutes"

To prepare such a delicacy, you will need 1 kg of sugar and 2 kg of ripe apricots. Preparing jam is very easy and fast, the main thing is to follow all the rules. You will get a very tasty and fragrant dessert, which will be difficult to refuse.

Consider the cooking process:

We wash the fruit, discard the seeds, put them on a plate.
We fall asleep fruit with sugar, let it brew for 12 hours. If the fruits are very ripe and secrete juice on their own, then only 6-7 hours will be enough.
If the fruits are very ripe and secrete juice on their own, then only 6-7 hours will be enough.
The next day, put the bowl on the fire, boil, cook for 15 minutes. Cook 3-4 times, let the mixture cool for 5 minutes.

This completes the cooking process, before use, be sure to let the jam cool down and place it in jars.

Apricot jam

Apricot jam, unlike ordinary jam, requires a more serious approach to cooking, because it has a slightly thicker consistency. It is this option that will be just a wonderful dessert for the winter.

Jam is characterized by a rather rich taste, and also has a unique aroma. Despite the fact that it contains several times less useful substances than in jam, it is more popular.

Any kind of apricots will be useful for cooking, as long as they have a fibrous structure, regardless of their size. In the end result we get a mixture and tender pulp, so it does not matter at all what sizes of fruit were used.

As ingredients use:

1.5 kg of sugar;
3 kg soft apricot;
0.3 l of water.

The recipe is the following:

We take washed apricots. We get rid of the bones, put them in a saucepan, pour a small amount of water and cook on fire for 15 minutes. The mass must be homogeneous. Let the apricots cool down for a couple of hours. To save your time, it is best to start cooking in the evening, continue in the morning.

After that, it is necessary to spill the resulting mixture through satiety, this is a rather long task, so you need to be patient. The puree should be thick, it will be half of the initial amount. Pour sugar into the mixture and set to cook until a dark amber hue is obtained. It is important to ensure that the gruel does not burn, for this you need to stir it all the time. Jam in a boiling state fills jars or other containers.

Jam with gelatin

This jam will not leave indifferent any connoisseur of sweets. For cooking you will need the following ingredients:

800 g of sugar;
1 kg apricot;
100 ml of water;
3 art. spoons of instant gelatin.

To begin with, we carry out standard procedures with apricots, separate the pulp and cover it with sugar. The separation of the pulp will be immediately observed. The resulting mixture is set aside for a couple of hours, so that even more juice is formed, and the sugar takes on a soluble state.

The first time, 30 minutes of boiling over low heat will be enough. Let it cool down for a day. The second time we cook for 20 minutes, and collect the foam.

Dissolve gelatin in cold water and let it swell. The third time we already cook for 15 minutes, and add gelatin to the mixture, keeping all 2-3 minutes on low heat.

The jam is very thick, but not the same as jelly. This consistency will allow you to enjoy them and enjoy the taste.

Such jam can be eaten immediately or rolled up for the winter. Everyone wants to treat such an amazing dessert in winter, so you need to prepare for the cold season in advance.

A really tasty jam is obtained without pits, which is why you are never too lazy to get pits from apricots. There are separate recipes for jam with pits, but classic recipes will be much more pleasant and tasty without them.
If the kernels of the stones are not characterized by pleasant taste characteristics, then it is best to replace them with other components, because all this can simply spoil the overall taste of the dessert. good option as a substitute, there will be almonds or nuts, they are ideally combined with apricots.
If you remove the skin from the apricots during cooking, you will get a more homogeneous mixture and pleasant pulp. If you still cook this consistency for 30-40 minutes, then the result will please with its viscosity, which will resemble jam.
In order for apricots to fully boil and form the necessary consistency, it is best to choose fruits of medium volume, because they will reduce the cooking time and will also be practical to use. Be sure to get rid of the seeds when it comes to standard jam options. You also need to cut the fruit into two parts, because in this case it will be able to quickly acquire the desired look, and will not take time to cook it.
You need to cook jam in a deep bowl, because the result will be very tasty, and one jar will not be enough for you for a long time.
Before preserving jam or jam, jars and lids must be evaporated and undergo special processing. This will save not only time, but also increase safety at the time of eating.
There should be more fruit available than prescribed in the recipe, because at the time of the cooking process, various incidents can happen. To anticipate them and avoid them, it is worth stocking up on a lot of apricots. All fruits must be thoroughly washed, free of any blemishes and must be ripe.
Before the cooking process, you need to take care of the availability of all dishes, fruits and sugar, because the lack of certain ingredients can affect the quality and cooking time.

You have become familiar with all modern recipes cooking delicious jam with apricots, as well as with a few tips to help you make the process more enjoyable and memorable.

If you follow all the rules, jam or jam will be very tasty, fragrant and healthy. Everything is in your hands, stock up on fruits, collect your thoughts and create. You yourself are the creators of delicious, healthy and low-calorie desserts.

Just a few days, and your kitchen will have enough delicious options jam, with which no frosts and unpleasant weather are terrible. Try to create not only classic options recipes, but also use exclusive options that have amazing flavors.

Watch the video - apricot jam "Five minutes":

Watch the video - a simple recipe for apricot jam:

Apricot jam is not only very tasty, but also very beautiful. Its color is amazing - orange-amber. I did last year. Well, this year I will make apricot jam so that the slices remain whole - they do not boil. To achieve this, the jam is boiled in several stages, then the cooking is gentle. Apricot jam in slices is not very thick, but the berries remain whole. They can be used to decorate cakes, to make desserts, and just have a bite to eat with tea.

For jam, which will be prepared in this way, strong fruits are needed, you can even use slightly unripe ones. Overripe apricots will not work, they will boil quickly. If the fruits are very acidic, then more sugar may be needed.

To prepare apricot jam, remove the seeds from the fruits with slices. We weigh pitted apricots and focus on a 1: 1 ratio - we take a kilogram of sugar per kilogram of berries.

Add sugar, a little water and set aside the jam for an hour or two until the sugar dissolves. We try not to mix the fruits in order to maintain their integrity. Shake to distribute sugar.

When the sugar dissolves, you can put the jam on the fire. Heat to a boil, boil for 5 minutes, collect the foam, and then set aside until the jam has cooled.

Put the completely cooled jam back on the fire, bring it to a boil again, cook for 5 minutes and set aside again to cool. We repeat the procedure again. In total, we cook the jam three times.

After the third cooking, lay out the apricot jam slices in boiled jars.

Roll up with sterilized lids.

We turn over.

Our apricot jam is ready for the winter. We are guaranteed satisfaction.

Everyone loves sweets. Sweets and cookies, cakes and jams, cakes and jams cheer up, relieve tension, reconcile people with the world and with each other, turn an ordinary breakfast into a small holiday. Especially jam is not just a pleasant addition to tea, but also a component of many confectionery products.

One of the most wonderful apricot jam in slices and in the form of jam. As if saturated with the sun, fragrant and tender, it will decorate any feast, remind you of summer, warm you on cold evenings, serve as a wonderful filling for pies and perfectly soak any biscuit. How to cook apricot jam slices? There are many options - with spices, almonds, nuts, citrus fruits. Let's try and cook.

Apricot jam with nuts

Slightly unripe fruits are most suitable for such jam. They are cut in half, the pit is removed, covered with sugar at the rate of one kilogram of sugar per kilogram of apricots and left for six hours for the fruit to release juice.
Then the fruits with sugar and juice are brought to a boil over medium heat, the foam is removed and boiled for about five minutes. Apricots are removed from the pan, and the syrup is boiled, regularly removing the foam.
After fifteen minutes, the fruits must be returned to the syrup and boiled for a couple more minutes, after which washed, dried and peeled almonds are added at the rate of one glass per kilogram of fruit. Almonds can be replaced with apricot kernels or walnuts.

With citrus

Apricot jam with orange and lemon unusual recipe, light and fast. Two kilograms of pitted apricots will require two oranges, a lemon and three kilograms of granulated sugar.
Citrus fruits must be boiled in boiling water for one minute to remove bitterness, then cut into small slices, removing the seeds. Washed and pitted apricots, lemon and oranges should be crushed with a blender or meat grinder, mix thoroughly, add sugar, jam is ready.
Such jam should be stored in the refrigerator, otherwise it should be subjected to heat treatment (boil for another hour and packaged in sterilized jars). How long to cook apricot jam prepared according to this recipe? No more than five to ten minutes, otherwise the wonderful combination of orange and apricot flavors will be lost.

Slices

Apricot jam slices are cooked from unripe, tight, maybe even slightly unripe fruits. They need to be washed thoroughly, let the water drain, and the fruit dry. Then divide into halves, remove the bones and put the halves in a bowl with layers dimpled up.
Pour about half a teaspoon of sugar into each slice before spreading the next layer on top. Syrup is boiled from the remaining sugar in the proportion: one glass of water per kilogram of sugar. By the way, sugar is taken in a ratio of one to one in relation to apricots.
If someone does not like too sweet, you can reduce the amount of sugar to 700 grams per kilogram of fruit, while remembering to reduce the amount of water accordingly. The syrup is boiled over low heat with constant stirring until the sugar is completely dissolved. As soon as the syrup boils, it must be turned off and the resulting foam removed.
How to cook apricot jam slices? Apricots are poured with hot syrup and infused for 10-12 hours. Then they are removed from the syrup, it is boiled again, and the apricots are dipped into the hot one. After the future jam has cooled down, this procedure must be repeated again. Before closing the jam in jars, the syrup with fruits is put on fire, brought to a boil and boiled for 5-7 minutes.

Apricot jam recipe with allspice

It turns out a whole and fragrant dish. How to cook apricot jam in slices so that they remain whole and do not spread into porridge? The main thing in its manufacture is to use solid, you can even unripe apricot fruits. The ratio of sugar to fruit in this recipe is standard, one to one, in addition, you will need the juice of one large lemon, a glass of water and five peas of Jamaican allspice.

Preparation of fruits for the process is also standard; they must be thoroughly washed, dried, cut or divided into halves and seeds removed. After the preparatory stage, the apricots are put into a large saucepan, bowl or cauldron with a thick, if possible non-stick bottom, water is poured with the juice diluted in it, pepper is added.
All this is cooked on the slowest fire for 10-15 minutes, after which the entire volume of sugar is added, stirred until it is completely dissolved, brought to a boil and cooked over low heat for 40-45 minutes. If signs of softening of apricots appear, the cooking process should be stopped.
When laying jam in jars, you can add a few drops of brandy, cognac or rum to each - this will enhance the aroma of the product and contribute to its better storage. You have learned how to cook apricot jam in slices. But this is just one of the options. There are other recipes as well.

In three stages - the first

The ratio of apricots-sugar-water in this recipe is still standard, 1:1:1, only sugar and apricots are measured in kilograms, and water in glasses. Jam can be cooked both with and without seeds, apricots can be used both varietal and wild, the main thing is that they are not overripe. First of all, from sugar and water, taken according to the norm, you need to boil the syrup over low heat until the sugar is completely dissolved.
The readiness of the syrup can be determined by the density and color: it should be slightly viscous and slightly golden. Thoroughly washed and dried apricots should be divided into two slices and the stone removed. If the apricots are small, they are carefully cut and the stone is carefully removed through the incision made.
In such fruits, instead of a bone, you can put a nut or almond. Prepared apricots should be placed in a wide bowl, pour hot syrup, bring to a boil and remove from heat. This is the first step in the cooking process.

Second and third

The second and third stages are similar to the first, but the jam should be boiled: at the second stage, 2 minutes, at the third, 10. Each time, the jam must be thoroughly, but very carefully (so as not to crush the slices!) Stir.

After each of the first two stages, it is necessary to wait for the jam to cool completely. After the third, the still hot jam is laid out in sterilized jars and rolled up.

Seedless

The recipe for pitted apricot jam is also quite simple. Wash the fruit, dry it, make an incision on the side where the stalk is absent, and carefully remove the stone through the incision, trying to keep the fruit itself intact.
Boil the syrup from water and sugar and pour over the prepared apricots. Boil the jam 3 times, each for 10 minutes after boiling. Be sure to remove all the resulting foam (it contains tartaric acid, which can lead to spoilage of the finished product when it is long-term storage) and leave the jam for 8-10 hours so that the fruits are better saturated.
The proportion of fruit-sugar here is standard, 1:1, but it is supposed to take a little more water, one and a half glasses per kilogram of sugar. This is due to the fact that the boiling time of the jam in this recipe is longer than the standard one, and the syrup boils away more.

Apricot jam Sunshine

This recipe is for the lazy: apricots are not pitted, but only pricked with a toothpick through punctures, the fruit is better soaked in syrup.

Prepared fruits are poured into boiling sugar syrup, stand for three to four hours and cook for no more than seven minutes.
Letting the jam cool down and infuse for three to four hours, boil it again, this time for about seven to ten minutes.
After another three hours, the product can already be cooked until it is fully cooked. Food consumption: per kilogram of apricots there are 800 grams of sugar and 250-300 ml of clean drinking water.

making jam at home most often consists of two processes of boiling syrup and boiling fruits in syrup;
jam can be cooked in one or several times, and the latter option is preferable, since in this case the fruits do not boil, and sugar penetrates into them as much as possible;
jam is always boiled over low heat, with regular stirring and removal of the resulting foam;
usually, a kilogram of sugar is used to make jam from any berries and fruits per kilogram of fruit, but in some cases the amount of sugar can be reduced;
a very interesting and unusual taste is obtained when using different berries and fruits in one jam, however, mixing experiments should be approached carefully so that there is no smudge due to the different density of the ingredients or an unpleasant taste due to their incompatibility. It is necessary to select products of similar hardness and degree of ripeness, then a good consistency is obtained.

- What to do? asked the impatient Petersburg youth.
- How to do it: if it's summer - peel the berries and make jam; if winter - drink tea with this jam! ( V. Rozanov)

In the south of Russia, up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to have time to cook jam from apricots - your favorite and very healthy treat, because apricot contains a huge amount of vitamins and minerals: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium, zinc and even iodine. This fruit is especially valued for the content of carotene, which in the body turns into vitamin A. Cook apricot jam with me - it's simple and delicious, and gentle heat treatment preserves all the benefits of a sunny fruit.

In the “correct” jam, the pieces of fruit remain intact, easily separated from each other, while they are soaked through with a thick and transparent syrup, which should not be too much. To make your jam exactly like this, you need to choose slightly unripe firm apricots which are easier to cut with a knife than to break with your hands.
In the modern world, there are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But the most delicious jam, surprisingly, from a game, which is more useful than many artificially commercial types, and has a rich complex taste. It has not only the honey sweetness inherent in all apricots, but also a pleasant sourness and a slight bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often the game is not large and inconspicuous in appearance compared to garden varieties. True, this year the wild apricots are surprisingly large, probably because of the rains. Sometimes wild fruit is covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut with a knife, but in general they are safe. Such apricots can be eaten, dried and, of course, made jam from them..

Zest of apricot jam - bones , which needs to be split, freed from a strong shell, peeled from the brown skin and added to the jam at the last boil.

Apricot kernel, like any nuts, contains complete plant protein and lot trace elements, it contains vitamin B17 which helps in the treatment of tumors. In childhood , split the bone and eat the juicy crispy center was one of my favorite pastimes. And we also enjoyed apricot resin - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals production of blood-substituting fluids. But, As with everything, there should be moderation in eating apricot pits - nutritionists advise eating no more than 10 pits per day.
By appearance the inside of the apricot pit is very reminiscent of almonds. Pictured is an apricot pit and a larger almond.

Divine fruit - apricot! Be sure to eat it fresh. No less useful is dried apricot - apricot or dried apricots. But back to our jam!

You will need:

apricots 1 kg
sugar 1 kg

You will also need enameled dishes - a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of fruit. In this case, the jam will warm up faster and more evenly, the berries will not boil soft and the syrup will turn out to be transparent..

Step by step photo recipe:

Put the apricots in a bowl.

Sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours. I usually leave it overnight.

Under the influence of sugar apricots will release juice- this is an important point, since we will not add water to the jam.

Put the bowl of apricots on medium fire. Periodically, not very often, stir, trying not to damage the fruit slices and prevent the sugar from burning at the bottom. Bring the jam to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil syrup should form. that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until the evening. During the day, it is useful to gently mix the contents of the bowl several times. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After cooling completely, bring the jam to boil for the second time. Stir carefully. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools down. When the jam boils, turn off the heat and again leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot slices are better saturated with syrup.

So we cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient.
Before you boil the jam for the third time, prepare apricot kernels- they need to be split with a hammer (we use a man) and peeled off the brown skin, just like peeling almonds - put in a bowl, pour boiling water for 2-3 minutes.

Drain the water and remove the skin. After boiling water, it is easily removed by hand.

Prepare jars and lids. Banks need good wash and sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.

Lids put in a bowl, fill with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil, add jam to it apricot kernels.

Bring the jam to a steady boil for the third time.(remember to stir). Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

This is real homemade jam!

Apricot slices remained whole, they are evenly saturated with syrup, which, as expected, is thick and transparent.

Well, of course apricot kernel- MMM…. Happy tea!

homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to cook jam from fruits and berries collected in your garden, try to cook zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe

And from apricots, I still bake simple, but very tasty.

Apricot jam. Short recipe.

You will need:

apricots 1 kg
sugar 1 kg

Wash the apricots, cut in half and remove the pits. Cut each apricot half into three wedges.
Put the apricots in a bowl and sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place bowl with apricots over medium heat and bring to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the pieces of fruit. Leave until completely cool.
Before the third boiling, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

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