Pitted apricot jam- this is one of the options for harvesting "sunny" fruits for the winter. It is not difficult to prepare it, but it still does not hurt to learn a few simple recipes and advice.
How to cook pitted apricot jam: cooking tips
1. For the preparation of high-quality and delicious product, select only ripe and healthy fruits. Green fruits are categorically not suitable for jam. The preparation will turn out to be non-aromatic and completely tasteless. Do not use overripe, wrinkled and broken fruits, as they quickly boil soft and the workpiece will become like a shapeless porridge.
2. The method of cooking directly affects the preservation of the shape of the fruit. Cooking should be carried out in several stages so that the sugar crystals penetrate gradually. If sugar penetrates into the apricots very quickly, they will boil and become like porridge.
3. You can not stir the jam during cooking, because the fruits lose their shape. The container with the contents only needs to be shaken slightly.
4. Foam will necessarily form on the surface, which must be removed with a slotted spoon.
5. Pick fruits of the same size so that the finished product has a beautiful appearance.
6. If the jam is cooked in halves, then first cut the fruits into halves, remove the nucleoli and crumble the pulp into slices.
7. For packaging, you will need glass containers. Wash them with baking soda water. Pour boiling water on top, dry thoroughly in the oven or in the sun. Do not pour the workpiece into wet jars. If even a drop remains, it can provoke mold and further spoilage of the product.
8. If tin lids are used for seaming, they should also be processed.
9. You can close the jam already cooled down. In this case, instead of covers, parchment and thread are used. In this form, seaming can be stored in an ordinary room, placing them as far as possible from heating appliances.
Make this one too a simple workpiece described.
Pitted apricot jam recipe
You will need:Vanillin
- fruit essence - 10 drops
- water - ½ liter
- granulated sugar - 1.6 kg
- apricots - 1 kg
Cooking steps:
Wash ripe fruits, cut the stalks. Divide each fruit in half, exactly along the groove. Take out the kernels. Pour granulated sugar into a suitable bowl, add the right amount of water, make a sweet filling. If it becomes cloudy during cooking, strain it through cheesecloth folded in several layers. Place the cut into the cooking bowl, placing it with the cut side up. Carefully pour in hot syrup, let stand for a day to soak the fruit. The next day, drain the syrup and boil the contents. Pour the apricots again, let stand for another day. On the third day, place the basin together with the contents on low heat, boil, continue cooking until the required density is formed. At the end, enter the essence, diluted with filling, add vanillin. Remove from the stove, cool completely, pack, cover with a sheet of parchment, tie with a thread.
Weld also.
Pitted apricot jam for five minutes
Required products:Filtered water - 400 ml
- granulated sugar - 1.6 kg
- apricots - 1 kg
How to cook:
Select ripe, but undamaged fruits, rinse, cut off the area of \u200b\u200bthe stalks. Divide the fruit in half, remove the nucleoli. If necessary, crumble the pulp into pieces. Put the apricots in the cooking bowl with the centers up. Layer each layer with granulated sugar, leave for a while (from 6 to 8 hours). During this time, the juice will start and the sugar will partially dissolve. Pour water into the basin, rearrange on the flame. To get a thick treat, you can not add water, but do apricot juice, which will be released during the cooking process. Shake the basin during the cooking process is impossible. It is permissible to turn it in different directions. Continue cooking for 5 minutes, removing and discarding the foam.
Place the basin on the table, insist its contents for about 3.5 hours (up to 5 maximum). Set a rather weak fire, bring to a boil, cook again for five minutes. After 5 hours of infusion, repeat the operation again. Pour hot into containers, pack in clean, dried jars.
Delicious pitted apricot jam
Required products:Granulated sugar - 0.95 kg
- pure filtered water
- apricots - 0.95 kg
Cooking steps:
Wash the fruits thoroughly, cut them into slices, peel them from the nucleoli. Leave them as they are if you wish, but you can also cut them into pieces. Fold the sliced \u200b\u200bin a deep saucepan, layer with granulated sugar, leave it in this form for 12 hours. The fruits will begin to release their juice and be saturated with sweetness. If you have little time, pour only 190 ml into the cooking container and immediately send it to the tile. In both cases, fruits should be boiled for only a minute. At the same time, be sure to remove the formed foam. Fruit again insist 11 hours. Now put on a small fire. After the start of the boil, cook the fruit for only 12 minutes. Pour the hot billet into containers in clean jars. Seal after pre-sterilization.
Prepare also.
Seedless apricot jam for the winter
Prepare:Clean water - ½ liter
- granulated sugar - 1.6 kg
- apricots - 1.6 liters
Cooking steps:
Rinse the fruit, lay on a napkin to dry. Free the apricot fruits from the stones, cut into slices, pour into an enameled basin in several layers. Lay so that the halves "look" with the cuts up. Sprinkle each layer with sugar. While the fruits begin to release juice, set them aside and start preparing containers for seaming.
Pour infused fruits with clean, boiled water, send to the stove. Set the heat to medium and continue cooking for 5 minutes. The contents must be defended for three hours. Repeat the procedure three times. If you want to leave apricot slices whole, do not stir the workpiece, but simply move the basin in a circle. Remove the foam after boiling. Pack in dry jars.
Do and .
How to cook pitted apricot jam
You will need:Gelatin - 30 g
- granulated sugar - a couple of glasses
- apricots - 1.1 kg
Cooking steps:
Free the clean fruits from the peel, remove the seeds from all, divide into halves. Layer with sugar, put in a previously selected container for cooking, pour gelatin here. Leave the mass for 24 hours. The next day, place the resulting mass on a very low heat, bring to a boil and remove the formed foam. Boil the jam, pour into jars, twist. Before eating, place the seamings for a while on the shelf of the refrigerator. This is necessary so that it has time to freeze.
Pitted apricot jam sliced
Take the same amount of granulated sugar and fruit. Wash the fruits thoroughly, cut out the seeds. Crumble into slices of a suitable size, fold into an enamel basin in several layers. The very last layer should also be sugar. Leave the fruit all night for the juice to go. Be sure to stir the contents. To save beautiful slices, just shake the basin with the workpiece with your hands, but do not mix. Bring the apricots to a boil on the stove. After half an hour of cooking, package the cooked delicacy in dry, pre-calcined jars, and then seal. At the end, enter a little "lemon".
Enjoy and.
How to make pitted apricot jam
Ingredients:
Apricots - 1.1 kg
- sugar - 895 g
- half a lemon
Cooking steps:
Wash the sorted fruits, carefully remove the seeds from them, divide them into halves. Fill the apricots with water, place on a burning flame. Enter lemon juice and the specified amount of granulated sugar. It will take exactly one and a half hours to cook food. Collect the collected foam and discard. If you want to get jam at the end, then smear the contents along the walls during cooking.
Weld and.
Pitted apricot jam without water
Required products:
Sugar - 0.8 kg
- peeled apricots - 1.1 kg
Cooking features:
For cooking, you can take any fruit: unripe or overripe. As a vessel, prepare a brass basin with a thick bottom. Sprinkle the apricot halves with granulated sugar so that the juice stands out, leave for 3 days. Prepare containers for seaming. Put a saucepan with fruit slices on the fire. If you want to speed up the cooking process, add a little water. While the sugar has not been added, stir the mass with a wooden spoon so that all the fruits can be covered with syrup.
After all the crystals have melted, leave the treat for 24 hours. After insisting, heat the jam again, putting the pan on the stove, bring to a boil. Be sure to stir the mixture. Add apricots again and leave the mixture for 12 hours. The mass should form thick and viscous, so another procedure may be required. Repeat the second cooking step a third time. Infuse again for 12 hours and cook, stirring the fruit as gently as possible.
Try and .
Seedless apricot jam in a slow cooker
Ingredients:
Juice from half a lemon
- granulated sugar - 0.35 kg
- apricots - 0.65 kg
How to make pitted apricot jam:
Choose ripe and unspoiled fruits for cooking. It is desirable that they be as large as possible. Wash them, dry them, remove the nucleoli. Finely crumble, put in a multicooker container, sprinkle with sugar. Set the "Extinguishing" mode. This process will take approximately 30 minutes. If you select the "Bake" mode, leave the lid open. Be sure to stir the jam, but do it as carefully as possible. Pour into dry and pre-cleaned containers, twist.
Apricot can be safely called a storehouse of nutrients. Fruit pulp contains vitamins P, PP, C, B2, B1. Apricots contain a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect on the functioning of the heart muscle, gastrointestinal tract, and gallbladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.
Features of cooking apricot jam
- Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not cook a delicacy from wild game, as well as unripe fruits. From mashed and overripe apricots, jam and marmalade are made, but not jam.
- Sugar should soak the apricot slices gradually, so the cooking of the delicacy is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
- Throughout the cooking, do not mix the apricots with the syrup. Lightly shake the heat-resistant container in which the composition is being prepared. Otherwise, you will get gruel, the fruit will lose its shape.
- Don't leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. So the slices in the jar will look beautiful.
- According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled with water.
- If the fruits are small, you can cut them in half. For larger specimens, cut the fruit into sections and subsequent slices.
Whole Apricot Jam: A Classic Recipe
- filtered water - 430 ml.
- apricot - 1.1 kg.
- granulated sugar - 1.6 kg.
- citric acid - 4 gr.
- Sort out the fruit. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stem area. Do not remove the bones, the delicacy is prepared from whole fruits.
- Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send fruits to boiling water, cook at medium power for 3 minutes.
- After the specified period, remove the fruits, immediately dip them in an icy liquid. Leave the apricots on a sieve to let the moisture evaporate. Prick each fruit with a toothpick, making 4-5 holes.
- Connect 430 ml. drinking water with granulated sugar, stir to wet the crystals. From this mass, boil the syrup. You need to put the dishes with sand and water on a slow fire, then cook until the granules dissolve.
- When the sweet base is ready, send the apricots to the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
- When the composition reaches room temperature, send it back to the burner. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
- Checking readiness is easy: drop a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Completely cooled jam is laid out in sterile jars, corked with parchment paper and an elastic band.
Apricot Halves Jam: A Quick Recipe
- drinking water - 380 ml.
- granulated sugar - 1.4 kg.
- apricot (moderately ripe) - 900 gr.
- Select only ripe, but not overripe fruits without wormholes and diseases. Carefully remove plaque by rinsing fruit under a tap. Remove the stalks, dry the apricots.
- Cut each fruit into 2 halves, remove the seeds. If the fruit is large, cut each piece into wedges. Place the apricots in a cooking pot, sprinkling the layers with sugar.
- Let the contents stand for 7 hours so that the juice comes out and the sugar partially melts. When the set time has elapsed, add water (you can skip this step if you want to get a thick jam).
- Put the container with apricots, sugar, water on the stove. Set the average power, wait for the boil. In no case do not interfere with the composition, otherwise it will turn into jam.
- After boiling, continue heat treatment for another 5 minutes. Take off the foam. Remove the saucepan with jam to the side, cool until room temperature(7-8 hours).
- After this time, boil the delicacy again, cool. Repeat these steps for a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.
Apricot jam with black pepper
- peppercorns - 6 pcs.
- apricot - 1.1 kg.
- lemon - 1 pc.
- sugar - 1 kg.
- drinking water - 220 ml.
- Prepare the apricots in the usual way: sort, rinse, dry, chop, remove the seeds. Send in a heat-resistant dish, fill with water. Squeeze lemon juice here, add pepper.
- Put the pan on the stove, wait for it to boil, simmer for another 8 minutes. Then add sugar to dissolve. Continue cooking for another half hour.
- After this time, the delicacy will be ready. You can pour it into sterile dishes while hot, then cork with tin lids and cool. Otherwise, cool the jam, cover with nylon or parchment paper.
- drinking water - 850 ml.
- apricots - 1.2 kg.
- granulated sugar - 1.3 kg.
- First, sort the apricots, eliminating the unsuitable ones (wormy, bruised, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, remove the stalks, let the fruit dry.
- Pour water into a saucepan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this period has passed, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
- Now separately boil the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep covered for 5 hours. After the specified time, boil the cooled mixture, cook for 5 minutes.
- Remove from the burner, leave for 8 hours. Then add the remaining sugar, again send to cook. When the crystals melt, turn off the fire. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
- If you wish to keep apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, cork with tin lids, turn upside down. Cool, then refrigerate for storage.
Apricot jam with orange
- drinking water - 230 ml.
- apricot - 1 kg.
- sugar - 900 gr.
- orange - 1 pc.
- First of all, sort out the fruits. After that, wash them, cut the stalks. Cut each apricot into 2 sections, remove the seeds. Place the contents in a heat-resistant container.
- Rinse the orange, squeeze the juice out of it in a convenient way. Filter the liquid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
- Pour orange juice into the syrup, transfer the contents to the pan with apricots. Wait for the mass to cool, put it back to boil. After 10 minutes of bubbling, turn off the burner, let the jam cool for 8 hours.
- When the delicacy reaches room temperature, boil again. After the appearance of the first bubbles, simmer the composition for another 8 minutes. When hot, pour into sterilized containers, roll up with lids.
- In addition, turn the jars upside down, wrap them in an old sweatshirt. After 12-14 hours, the delicacy will cool down, transfer it to the refrigerator or cellar for storage.
If you plan to use tin lids on treats, fill the jars to the brim. In the case when the cooled jam is packaged, capping with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).
Video: five-minute apricot jam
Now it's time for apricots. Juicy, sweet, fragrant - it's just impossible not to eat at least a couple. The harvest this year turned out to be great and I want to save it. How can you prepare apricots for the winter? You can make compote. Dried apricots are also wonderfully eaten in winter. But most of all we love jam and apricot jam. This is one of my favorite treats. Usually, it is rare for a jar to survive until March. Already by the New Year, jam disappears from the shelves. 🙂 I want to offer you, my readers, a few recipes for apricot jam that you can cook at home. These recipes are tested by my family and the families of my friends.
Seedless apricot jam - a recipe for the winter
The simplest one can say classic recipe, apricot jam. The berries in this jam are whole and soaked in thick syrup. For its preparation, strong dense berries are suitable.
So, what you need for this yummy:
- pitted apricot berries - 1 kg .;
- sugar - 1 kg.
How to make pitted apricot jam for the winter recipe with photo:
1. Apricot berries are thoroughly washed. We take out the bones, dividing into berries into two halves. You can cut the slices in half if the apricots are large. 
2. We put everything in a container for cooking jam and fill it with sugar. 
3. Cover with a lid and leave until the apricot releases juice and the sugar has completely melted. 
4. Now put the container with apricots on the fire and bring to a boil. Remove the foam that appears during cooking. Cool the jam and put it back on the fire and bring to a boil. In total, you need to repeat the procedure three times. 
4. After the third time, pour the jam into pre-prepared jars (we sterilize them) and close the lids. 
5. That's it. Our wonderful apricot treat is ready. 
Apricot jam in a bread maker
Wonderful apricot jam is obtained in a bread machine. In this recipe, you can even use soft and crumpled fruits. This jam recipe in a bread machine is wonderful in that you can put everything into this wonderful helper and forget it for a certain time, then take out the finished jam and enjoy its amazing taste and aroma. And this jam is very homogeneous and thick.
Jam products:
- pitted apricots - 1 kg;
- sugar - 2 tbsp.;
- lemon juice - 3 tablespoons
Cooking apricot jam in a bread machine:
1. My apricots and remove the seeds from them. We cut into slices. 
2. Put them in a bucket for a bread machine. 
3. Fall asleep with sugar and pour lemon juice. 
4. We install the bucket in the bread machine and select the "Jam" button in the "Menu". Now we press "Start".
5. We are waiting for a sound signal from our assistant and put the jam into prepared jars. We roll up the jars with lids. 
6. In winter, we take out and enjoy a wonderful jam.
Apricot jam with kernels
I offer you a simple recipe for pitted apricot jam with nucleoli. Preparing such a jam is very simple, but the taste is awesome.
What you need for jam:
- apricots - 1 kg;
- sugar - 800 gr.
How to cook pitted apricot jam for the winter:
1. Wash the apricot berries well and put them on a baking sheet to dry. Then we separate the pulp from the seeds. Put the halves of the bricot in a bowl for cooking with the centers up and lightly sprinkle with sugar. 
2. So in rows and lay out all the apricots in the basin, sprinkling each row with sugar. 
3. Leave for a few hours so that the aurikos release juice and the sugar melts. 
4. Put the basin with apricots on the fire and bring to a boil. Then leave the jam to cool completely.
5. Once again put the dishes with berries on the fire and boil for 5 minutes over low heat. In total, we repeat this three times. 
6. Do not forget to remove the foam during the boil. We do not mix the berries in the basin, but shake it, as with. This will keep our slices intact. 
7. When we put the jam on the fire for the third time, then add the peeled apricot seeds to the basin. Mix gently. We cook for another 10 minutes. 
8. We spread the jam in pre-prepared jars and close the lids. Turn upside down and wrap with a warm blanket. Leave the jars to cool completely. 
9. Enjoy a very tasty jam. Happy tea!
Thick apricot jam with orange
Jam according to this video recipe is thick, fragrant and very tasty. It is very easy to prepare it.
Apricot jam with whole berries in syrup
There is another great way to make apricot jam. The fruits are poured with syrup and therefore remain whole.
What is needed for jam:
- pitted apricot fruits - 1.5 kg;
- sugar - 1 kg;
- water - 200 ml;
- citric acid - 0.5 tsp
How to cook apricot jam in syrup:
1. My apricot fruits and free from stones. We put the slices in a bowl of suitable size, taking into account the fact that the fruits will be filled with syrup.
2. Let's start preparing the syrup. Pour sugar into a saucepan and fill it with water. We put it all on the fire and bring it to a boil. 
3. As soon as the syrup boils, add citric acid. Stir and let the syrup simmer for another 10 minutes. 
4. Remove the syrup from the fire and fill it with our apricots. You can press the berries a little on top so that they are completely covered with syrup. Cover with a lid and leave for 20-30 minutes. 
5. Drain the syrup from the berries and boil it for 10 minutes. Then again fill them with berries and leave for 20-30 minutes under the lid. 
6. For the third time, drain the syrup and repeat the procedure from point 5. 
7. Drain the syrup for the last time and set it on fire. While the syrup is boiling, put the apricot slices into pre-prepared jars. 
8. Pour the boiled syrup into jars and close them with lids. 
9. That's it. Our jam is ready.
- 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 in everything, in eating apricot kernels there should be moderation - nutritionists advise eating no more than 10 bones a day.
In 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 almonds are peeled - 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, and of course an apricot pit - 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.
In contact with
Required Ingredients:
- apricots;
- granulated sugar.
Cooking:
1. My apricots and dividing them into halves, put them on the bottom of the pan, in which it will be cooked.
2. We fall asleep with an even layer of sugar. And so layer by layer.
3. We split the bones and take out the nuts.
Throw them in the same pot.
4. After filling all the apricots with sugar, remove the pan in the refrigerator for 1 day. during this time, the sugar melts, syrup is obtained and the apricots become transparent.
5. We take out, put on medium heat and bring to a boil. Don't interfere! After it boils - remove the foam, reduce to the smallest fire and boil for 40 minutes.
We cool down in banks.
Happy tea!
2. Apricot jam
Prepare sliced apricot jam for the winter. This jam is not only tasty and beautiful, it is also healthy. Among the fruits that grow in our country, apricots are the leader in the content of carotene (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.
This is an excellent tool for maintaining a figure in excellent shape, for the prevention and treatment of diseases of the cardiovascular system and the gastrointestinal tract. Therefore, eat more apricots in the summer, and cook this wonderful apricot jam in slices for the winter.
Ingredients:
- 1 kg. apricots
- 1,300 kg. Sahara
- 1.5 cups of water
For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruit can be eaten or cooked from it the usual apricot jam or jam.
Wash apricots thoroughly. When the water drains and the fruits dry slightly, carefully open the apricots into slices, remove the seeds.
We put the apricot slices in a wide enamel bowl for jam.
In a separate enamel bowl, boil the syrup from sugar and water.
Pour hot syrup over apricot slices. We leave for 12 hours to infuse.
Drain the syrup from the apricots, bring the syrup to a boil and pour over the apricots again. We leave the jam to infuse for 12 hours.
Strain the syrup and bring it to a boil. After the apricot slices have been poured with hot syrup for the third time, we put the bowl of jam on the fire.
Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).
Simmer the apricots over low heat for about an hour until the syrup turns a beautiful orange-golden color. We make sure that the jam does not burn.
To mix apricot jam, take a bowl in your hands and lightly shake off the contents or give it a rotational movement. With this method, apricot slices are preserved better than when stirred with a spoon.
To find out if the jam is cooked or not, just drop hot syrup on a chilled plate.
If the drop retains a rounded shape, then the jam is ready, if it spreads like a lake on a plate, then you should boil a little more.
Delicious pitted apricot jam is rolled into sterile jars. We turn the hot jars upside down and leave to cool in this form.
Store apricot jam in a cool place.
P.S. The amount of sugar in the recipe can be changed depending on the sweetness of the apricots. If the apricots are sweet, then, of course, put a little less sugar and vice versa. But it is important to remember that the less sugar in the jam, the less time it can be stored.
3. I know everything about how to cook apricot jam, but here's how to cook apricot jam "Royal" not known to everyone. This sweet billet it turns out incredibly tender, fragrant and royally tasty, and that’s all, because it contains not only apricots, but also edible apricot kernels, which give the product a certain astringency. Therefore, if you have such an opportunity, be sure to cook such a royal sweet delight, and our recipe will help you with this.
"Royal" apricot jam recipe.
Required Ingredients:
- apricots - 1 kg,
- granulated sugar - 1 kg,
- water 200 g.
To prepare both apricot jam and apricot jam, ripe but firm fruits must be selected. Rinse them well and dry them on a towel. Then gently break it so that it is possible, without dividing the fruit to the end, and remove the bones from them.
All the bones must be calcined in a preheated oven for 5 minutes, then split them like nuts and remove the delicate fragrant kernel.
Each nucleolus must be placed in an apricot, in place of the stone, and connected.
Then you need to prepare the syrup, pour boiling apricots and leave to cool. When everything has cooled, the container with the jam must be put back on the fire, brought to a boil, then removed from the heat and left to cool.
For the third time, apricot jam is brought to a boil and cooked until fully cooked.
Hot ready-made jam should be poured into jars prepared in advance and rolled up.
4. Apricots - rich sources of vitamins and minerals delight with their presence both in summer and in winter. In summer it is ripe juicy fruits, and in winter it is delicious jam from apricots. Such a treat can be a pleasant addition to tea drinking in itself or become an ingredient for making a pie, roll or cookie.
For cooking jam it is necessary to pre-process the fruits of apricots. To do this, the fruits of apricots must be washed well in running water and the seeds removed from the fruits. Place the pulp in the form of halves in a cooking container or in a bowl. Then cover the whole mass with sugar. During the day, the mass should be infused in a cool place.
Apricot jam recipe implies the presence of ingredients in the following volumes:
- apricots - 1 kg;
- granulated sugar - 750 g.
Apricot fruits must be ripe, unripe fruits are not suitable for cooking jam. Damaged fruits must be separated in advance and not used in jam cooking. It is also worth removing moldy fruits if they come across during sorting and preparation.
Jams made from fruits such as apricots are prepared as follows. The mass of apricots, covered with sugar and infused, must be boiled for 20 minutes until a thick consistency of jam is obtained. The hot mass must be poured into jars, which must be heated in advance. Jars with jam must be left to cool and already cooled banks must be closed with lids.
Apricot jam can also be made from apricots with the skin removed. To do this, place the fruit in a colander and briefly place it in a container of boiling water. Then you need to cool the fruits. As a result, the skin will easily separate from the fruit. Further, the recipe is similar to the preparation of jam from fruits with skin. Apricot jam is prepared in the same way. By removing the skin and jam, and the jam is very tender and tasty.
And so, first I will list the necessary products:
- 1 kg apricots, preferably slightly overripe, because they have a sweet, honey taste.
- 150 g of walnuts.
- 1.5 cups of clean water
- 1 kg of sugar.
Now I will tell you the cooking process itself.
First, the apricots must be thoroughly washed with water. Cut each fruit into two halves and remove the seeds.
Secondly, pour water into a cup or saucepan and pour sugar. Put the dishes on the stove and cook over low heat until the sugar is completely dissolved. Thus, syrup for jam turned out.
Thirdly, when the syrup begins to boil, pour in the apricot halves and walnuts.
Cook for another 5 minutes and remove from the stove. In order for nuts and apricots to be better saturated with syrup, I recommend leaving the dishes with the contents overnight.
And finally, in the morning you need to put the jam on a slow fire and cook for 20 minutes.
After that, when the jam is already ready, pour it into sterilized jars, tighten the lid tightly and wrap it in a blanket.
6. As you know, apricots are very useful. That is why many seek to prepare these fruits for the winter. We are offering to you canned apricots own juice. Cooked in this way, apricots will retain not only more vitamins, but also their “marketable” appearance, which can be useful for decorating some other dishes.
So to prepare for the winter apricots in own juice, you will need (components are given for 1 half-liter jar):
- Apricots - 500 g;
- Sugar - 150 g;
- Citric acid - ½ tsp
Cooking:
- If you have fruits of different degrees of maturity, then for this recipe you need to choose the hardest, not overripe apricots - otherwise the fruits will fall apart and lose their shape and appearance.
- Wash the selected fruits well, dry them and carefully remove the seeds from them.
- Prepare a jar - wash it well in warm water and sterilize. This can be done in several ways. For example, you can take a pan, cover it with a divider, put a jar on top and sterilize it with steam. You can also boil water in a kettle on the stove, remove the lid from it and put a jar in its place. In addition, you can pour water into a jar and put it in the microwave, turning on the power of 900 watts for 5 minutes (the water should boil).
And finally, you can place the jar in a preheated oven and keep it there until completely dry. You can also sterilize the lid in the oven.
- Transfer the apricots to a jar. In order for the fruits to fit more tightly, it is necessary to knock on the container several times, after which you need to shake it. However, do not be surprised that not all apricots will fit in the jar. Put the remaining fruits in the refrigerator - you will need them later.
- Sprinkle the apricots with sugar. Cover the jar with a lid. Leave in a cool place until morning. During the night, the fruits will release juice, and the place in the jar will be freed up for the remaining apricots.
- In the morning, add citric acid and the remaining fruits to a jar of juiced apricots.
- Fill a large saucepan with water and place it on the stove. Place a towel at the bottom of the pot. Carefully place the jar of apricots on the towel. Light the fire and bring the water to a boil. Soak a jar of apricots in boiling water for 10 minutes.
- Roll up the jar with a key or screw it with a special lid. Turn it over, wrap it in a blanket and leave it in this position until it cools down.
Apricots are ready!
7. Compote from summer fruits in winter - what could be better? Apricot drinks are especially rich in taste. We will consider a recipe that will make it easy to prepare this compote.
It takes 1.5 hours to prepare compote, and 1 three-liter jar of drink is obtained from the listed ingredients.
Ingredients:
- Apricots - 700 g
- Sugar - 1.2 tbsp.
- Water - 2.5 l
Recipe:
- To begin with, we select ripe, but rather dense apricots for the future compote. Taking into account the fact that we will close the compote from whole fruits, you need to choose such apricots that will retain an attractive appearance in the bank.
- The fruits must be washed well, dried and the stalks removed, if any. Bones do not need to be removed. Compote of whole apricots with pits has a richer taste, and there will be less hassle in preparing the fruit.
- Then we sterilize the jars in which we will close the compote. We wash the jars with soda and put in the oven, which we begin to heat over low heat to 150 degrees. At this temperature, keep the container in the oven for 15 minutes. Alternatively, the jars can simply be doused with boiling water.
Now let's prepare the syrup. Bring water to a boil in a saucepan and add sugar to it. Boil water for a few minutes until the sugar is completely dissolved in it. Don't forget to stir. If there are doubts about the good preservation of compote or the aesthetic appearance of apricots in a jar, you can include citric acid or lemon juice in the recipe. For a twist of 3 l cans of compote use 3 g citric acid, or 3 tbsp. lemon juice.
- Pour hot syrup into jars.
- After that, cover the jars with lids and let stand for 10 minutes. It is better to use not seaming covers, but specially prepared ones, with holes cut into them. In the future, it will be much more convenient to drain the syrup into a saucepan for re-boiling.
- Then pour the syrup from the jars back into the pan and boil it for several minutes.
- When the syrup is already boiled, pour it still hot into jars with apricots to the very brim so that it practically pours out, and immediately roll it up with sterilized lids.
- Next, you need to let the banks cool. To do this, turn them over and wrap them. When the compote has cooled, move the jars to a cool place.
8. Raw apricot jam
Apricots! It's time for them! Apricot jam in winter is just a charge of positive emotions! Bright orange, juicy and fragrant, it cheers up and decorates any tea party! In general, I am very sensitive to apricots, for me they are like little warm suns. This year the harvest of apricots in Ukraine has exceeded all expectations. So, how to cook apricot jam?
Raw apricot jam. Cooking method:
Wash the apricots, remove the pits from them. Twist the apricot halves in a meat grinder. The resulting puree is mixed with sugar. For five kilograms of apricots, it is recommended to take twice as much sugar, but I took 7-8 kilograms, since we don’t like such too sweet too much.
Three oranges, one lemon wash well, pour over with boiling water, pass through a meat grinder with the peel, add to the apricot puree. Mix the whole mass thoroughly until the sugar is completely dissolved. We put the finished apricot jam in sterilized jars, roll it up. Store in a cool place, cellar or basement.
*** My advice: you can cook such jam, but then you need to take half the sugar. Have a nice tea party with apricot jam!
9. Apricot jam without apricots!
The recipe is perfect for autumn. When it's raining outside the window, or gray
heaven, a cup of hot tea with apricot jam will be very welcome!
Where can I get apricots in autumn? And who said that they are there ... They are not there. But the jam is apricot!
I have already cooked this amazing jam several times, but somehow it disappears so quickly, just like such a strange object as honey - here it is, and now it is gone!
The recipe was given to me a couple of years ago by my sister, who called the jam “budget”. Indeed, in comparison with apricot jam in season, its cost is very modest, especially if there is a pumpkin harvest in the country! And you can cook it in autumn and winter.
The recipe was very simple, I improved it a little, and you can cook as you like.
Initial data:
- 1 kg of peeled pumpkin
- 300 gr dried apricots
- 1 kg of sugar
My version:
- 1 kg pumpkin
- 300 gr dried apricots
- 300 grams of sugar
- 1 lemon
- 2 tsp pectin
- 1 tbsp. chopped candied ginger
- Little nutmeg
- 2 glasses of water
1. Cut dried apricots into cubes, pour hot water and leave for 30 minutes.
2. Cut the pumpkin into 1×1 cm cubes (or as you wish, cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with the peel).
3. Drain water from dried apricots into a saucepan, add sugar, heat until a clear syrup is formed.
4. Pour pumpkin cubes, dried apricots, lemon - and cook until the pumpkin becomes soft.
5. Mix pectin with 1 tsp. sugar, pour into jam, add a little grated nutmeg and cook for a minute or two.
6. Pack the jam in jars, let cool and put in the refrigerator for a week.
After a week, when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot.
A very pleasant taste and texture contrast is created when a slice of dried apricots, pumpkin, lemon or ginger is alternately placed on a spoon.
If you don’t like ginger, don’t add it, but don’t refuse lemon!
Happy tea!
10. Apricot jam with lemon zest
- Apricots - 2 kg
- Sugar - 2 kg
- Water - 100 ml
- Zest of ½ lemon
Cut apricots into halves.
Heat water in a saucepan, add sugar and stir until sugar dissolves, bring to a boil and put apricots.
Boil for about 5 minutes, remove from heat and leave to cool completely.
Then boil again for 5 minutes, cool ... and so cook 3-4 times. In the last cooking, add the zest to the apricots, boil ...
We determine the readiness of the jam: a drop of syrup should not blur on a plate.
Pour hot jam into jars and roll up
