Home Soups Pitted apricot jam without cooking. Apricot jam: the best five-minute recipes, for the winter, with and without a stone, slices, thick, jam, in syrup, without cooking. How much to cook apricot jam, how much sugar to put, calories

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Pitted apricot jam without cooking. Apricot jam: the best five-minute recipes, for the winter, with and without a stone, slices, thick, jam, in syrup, without cooking. How much to cook apricot jam, how much sugar to put, calories

Apricot jam is a delicacy loved by many since childhood. At good jam there should be a beautiful color, whole pieces of apricots, a magical aroma. I will write in this article 5 recipes for apricot jam, in which the fruit will be whole or sliced. And I will write a very tasty recipe apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice hostesses may have. Heed these tips and get a very delicious jam.

In order for the jam to have apricot halves, and not "porridge", it is important to choose apricots that are suitable for jam. It should be ripe fruit, but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If a dent is not made, then the apricot is unripe, it also does not fit.

Choose certain varieties for jam: zhardeli and monastic. You should not take such varieties: Sambursky early, Polissky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They do not have enough elasticity when cooking.

Jam can be made from any apricots, as the fruits are crushed in it, not left whole.

Jam according to this recipe turns out to be a beautiful amber color, with a clear syrup and with whole fruits. I will reveal all the secrets of making this jam in the recipe. It is important to choose the right apricots. How to do this, I wrote above.

Ingredients:

apricots - 1 kg (weight without pit)
sugar - 800 gr.
water - 200 ml
citric acid - 1 tsp

How to cook jam with whole apricots:

1. First, wash good, firm and ripe apricots well and pat dry with a paper towel. Extra moisture is not needed.

2. From apricots you need to get a bone, but at the same time they cannot be broken into halves. You can remove the bone with a paint brush (the most convenient option) or a pencil. Just pierce the apricot and push the pit towards the stalk.

3. Do not throw away the bones, rinse and dry on a towel. Of these, you will need to get the core. Apricot jam with kernels will be very tasty. The nucleoli will secrete apricot oil, which will give the jam a taste of fresh fruit. And the nucleoli will also absorb the bitterness that can be in the jam.

To make the bones easier to open, they are dried in the oven. Put the bones on a baking sheet and put in the oven for 5 minutes at a temperature of 160 degrees.

If you do not want to mine the cores yourself, buy ready-made ones on the market.

4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when in contact with hot. Put the apricots prepared in this way in a saucepan or basin. Here it is important to take stainless steel dishes with a wide bottom. All apricots are laid out in one layer! It is allowed that 2-3 pieces are on top.

5. Boil the syrup. When apricots are poured with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb the syrup, retaining their shape. Jam made with syrup will be bright and the famous amber color.

Pour 800 grams of sugar into the pan and pour 200 ml of water. Bring to a boil over moderate heat (do not boil the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, make the fire slow and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.

Pierce the apricots with a toothpick, boil the syrup.

6.When the bones have cooled, they can be easily broken with a hammer. Take out the cores. They will be in a film that needs to be removed. To do this, send the kernels to the oven for another 5 minutes at a temperature of 160 degrees. Or boil them for 2-3 minutes.

7. Fill the apricots with boiling syrup. You don't need to cook them! Leave the apricots in the syrup to infuse until completely cooled. If you want, you can leave for a few hours. So the taste will be even brighter. If you want to make jam in one day, then let the apricots cool completely.

8. When the apricots stand for the first time, carefully drain the syrup from them into a saucepan, bring it to a boil and boil for 2-3 minutes over low heat. For the second time, pour apricots with boiling syrup. And again, let the fruit brew in sugar syrup until it cools completely (at least you can let it stand longer).

9. And for the last time, drain the syrup, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels by this time should be prepared, that is, they will need to remove the skin, which has the most bitterness.

10. Put the peeled kernels to the apricots. Put a pot of jam on the fire. This is the last stage of preparation. Bring apricot jam to a boil and boil for 1 minute. Be sure to carefully remove the foam.

Sterilize jars and lids in any convenient way.

11. A minute before the end of cooking, add to the jam citric acid, which will serve as a preservative, mix. Don't overcook the jam!

12. Pour jam into jars without adding 1 cm to the edge and screw tightly with lids. Turn the jar over and check the quality of the closure.

13. Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. By doing everything right according to this recipe, you will have the perfect apricot jam, with beautiful color, whole fruit, amazing aroma. Hold on and do not eat everything at once, leave until winter!

Apricot jam with almonds "minute".

The previous recipe was with apricot kernels. Almonds are also taken here, which gives the jam a special taste and aroma. Cooking technology is different. If the jam was not boiled there, but was poured with syrup, then here it will be necessary to boil it twice for 1 minute. Apricots also need to be taken elastic so that they retain their shape.

Ingredients:

apricots - 1 kg
sugar - 1 kg
almonds - 150 gr.

How to make jam with almonds:

1. Wash the apricots well, break them in half and remove the pit. Weigh already peeled fruits and take the same amount of sugar.

2. Take the dishes in which you will cook the jam. Place the apricot halves on the bottom, skin side down. Sprinkle the fruit with sugar on top. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the sugared apricots with a lid or towel and leave for a few hours (3-5 hours) to release the juice.

3. When the juice appears, you can start making jam. Place a saucepan over moderate heat and bring the jam to a boil. Stir occasionally so the sugar doesn't burn. You need to mix gently, draw a spoon from the walls along the bottom of the dish.

4. When the sugar dissolves (while the jam has not yet boiled), pour the almonds into the pan. Almonds can be put in a peel. But, if there is time and desire, it can be cleaned. To do this, pour boiling water over the nuts for 3 minutes, and then fill them with ice water. After such a “shock” procedure, the skin will be easier to remove. Stir in the apricots and almonds and continue to cook.

5. After boiling the jam, it needs to be cooked for only 1 minute. After a minute, set the jam aside from the stove.

Be sure to collect all the foam, because of it the jam can ferment.

6. Let the jam brew in own juice leave it for a few hours to cool completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off heat and pour into sterilized jars. Sterilize the lids as well.

7. Fill the jars with jam, without adding 1 cm to the edge. Screw the lids tightly or roll up. Turn the jars over, cover with a towel and let it cool completely. Then you can clean up in a storage place (closet, pantry, cellar, etc.).

Whole apricot jam.

This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled, the apricots are languishing in their own juice with sugar.

Ingredients:

apricots - 1 kg (weight with pits)
sugar - 540 gr. (600 ml - 3 tablespoons of 200 ml)

How to cook apricot jam slices:

1. Apricots are weighed with pits. For 1 kg of apricots, 3 cups of sugar, 200 ml each, are taken. It turns out 540 grams. Apricots should be washed well and dried. Break in half and remove the pit.

2. Take a pot with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better with non-stick coating if there is one. Spread the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.

If you are worried that the jam will burn, do not boil it right away. Leave the apricots in sugar to stand for several hours so that they release the juice in this way. Then start cooking. You need to cook this jam 3 times for 1 minute with breaks of 10-12 hours. After the third time, immediately preserve in jars.

3. Put the pan on the slowest fire. With gradual heating, the apricots will begin to release juice, and the sugar will dissolve. You do not need to stir the apricots so as not to mash them. Take a saucepan and stir the jam in a circular motion.

4. Wait until it boils, that is, the first bubbles, and turn off the jam. It is not necessary to boil it at this stage. Cover and leave for 12 hours to soak the apricots in syrup and cool completely.

5. After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion over the pan. When the jam boils, reduce the heat to a minimum and remove the resulting foam. Let the jam boil for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours to cool completely (you can leave it overnight or all day).

6. The third time you need to cook jam. Again, wait for boiling and cook for 2 minutes, turn off the heat. For this third brew, you need to sterilize the jars and dry them by turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle with which you pour the jam.

7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put away for storage. You can store in the apartment in a locker. All slices of apricots remain intact, the syrup is transparent and bright.

Royal apricot jam with cinnamon and rum.

Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.

Ingredients:

apricots - 2 kg (pitted weight)
water - 450 ml
sugar - 1 kg
apricot kernels - 150 gr.
cinnamon stick - 1 pc.
star anise - 1 pc. (optional)
noble aromatic alcohol (rum, amaretto, amaro, liquor) - 100 ml

How to make aromatic apricot jam:

1. Take large and dense apricots. Wash them, dry them and cut them in half.

2. Boil the syrup. Pour water into a saucepan, add sugar to it. Also pour in rum or liquor. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils, the sugar dissolves, add cinnamon stick, apricot kernels, star anise to it. Boil the syrup for 5 minutes.

Let the syrup cool to room temperature.

3. Pour prepared apricots with cooled syrup. Pour completely with cinnamon and star anise. Leave the apricots to soak in the syrup and juice for 12 hours (overnight).

4. Put the apricots in syrup on a small fire and bring to a boil. You can not interfere with jam, so as not to crush the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or day.

5. Put the jam on to boil for the second time. After boiling, cook for a couple of minutes, no more and turn it off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, remove all foam, boil for 1 minute. And immediately pour hot into sterilized jars and tighten the lids.

Remove the cinnamon stick and star anise before placing in jars.

6. Turn the jars over and let the jam cool completely. It remains to wait for winter to eat this very fragrant yummy.

Apricot jam with walnuts.

I offer another recipe for apricot jam. This time it will be supplemented walnuts. As in previous versions, apricots will be covered with whole halves.

Ingredients:

apricots - 1 kg
sugar - 1 kg
water - 350 ml
walnuts - 150 gr.

Cooking method:

1. Wash, dry and cut the apricots into halves. Remove bones. Weigh the peeled apricots and take the same amount of sugar.

2. In the container in which you will cook the jam, pour in water and add sugar. Put on a small fire. Bring syrup to a boil, stir to dissolve sugar. Boil the syrup for 2 minutes and add apricots and nuts to it.

3. Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.

4. When the apricots are saturated with syrup, start making jam for the second and last time. Put on a small fire, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.

5. Pour hot jam into jars, roll them up and turn them over. Leave to cool. Then put it away for storage. Thus, an unusual apricot jam with walnuts is ready.

Apricot jam with oranges.

This jam will be very different from all previous recipes. Above, I wrote how to cook jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be frayed. Orange is added to them. And it will taste orange jam, although the base is apricot. It is very tasty, unusual and will be appreciated by all sweet tooth.

Ingredients:

apricots - 1 kg (weight without pits)
orange - 2 pcs. small or 1 pc. large
sugar - 1 kg

How to cook apricot-orange jam:

1. Wash apricots, dry, break and remove the stone. Pass all prepared fruits through a meat grinder.

2.Pour the apricot puree into a heavy bottomed saucepan. It is in such dishes that the jam will not burn. First put the apricots on medium heat, and when they begin to boil, reduce the heat to low. Stir the jam so it doesn't burn.

3. Wash the oranges thoroughly with a brush to remove the film from the chemicals that are used to process citrus fruits for preservation. Cut the oranges into 4 pieces and remove the pits. Pass them through a meat grinder along with the peel.

Lots in the skin essential oils, which will give the jam rich orange flavor. The jam will not be bitter.

4. When the apricots boil, add twisted oranges to them and pour out the sugar. Mix everything well and continue to cook over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.

5. When the jam boils, foam will form. It must be removed. Arrange the finished jam in sterilized jars and roll up. Turn over, cover with a towel and leave to cool for a day. This is how quickly and easily you can cook apricot jam, which will taste like orange.

Jam can also be made from overripe apricots, as there is no need to keep them whole.

Choose any recipe and cook delicious jam. If you do everything right, then the jam will be well stored in the apartment. It will be a bright, amber color. It's just summer in a jar. Also cook, the recipe of which is on my website.

In contact with

Dear friends, if you are viewing this recipe, then you like apricot jam as much as I do. Well, I would like to believe it. Bright, juicy, summery orange, similar to fruit honey ... well, how can you think of a delicacy tastier?

Last year, my favorite apricot jam ran out in winter, and I went to the market in search of an "analogue". I turned out to be a naive buyer ... I took one jar from different sellers for testing. They didn’t let me try the apricot jam, explaining that no one would open the jar because of me, if I didn’t like it, no one would buy an open jar.

One jar of jam looked more like sliced apricots in syrup, it tasted good, but very liquid, and the apricots were hard. The second jar looked like apricot jam, but it tasted sour and the apricots were overcooked. It was necessary to try hard to spoil such a noble product as an apricot!

After these “market experiments”, I decided that every year I would make apricot jam with a margin. Better to stay next year than not enough.

By the way, apricot jam according to my recipe is a great gift option for friends or relatives. Children are especially happy with this delicacy.

As for the ingredients, everything is simple here. The main thing is to choose very ripe apricots, preferably small ones. If the apricots are not ripe, the jam will be dark in color (you can forget about the beautiful orange color) and the apricots themselves in the finished jam will be hard.

Ingredients:

Apricots 1 kg
Sugar 1 kg

Cooking:

Remove the pits from the apricot and cut it into two halves. If the apricots are large, cut each half into two parts.

We put the apricots in an enameled bowl, and sprinkle each layer with sugar. Pour out all the sugar.

We leave the apricots in this form for at least 5-6 hours, so that the apricots release juice and the sugar melts. It is best to do this at night.

After 6 hours, we remember about our apricot jam, and put it on fire. Bring the jam to a boil and switch off.

We are waiting for the jam to cool down (5-7 hours), and again bring to a boil. Turn off and wait for it to cool down.

We repeat this procedure one more time.

In total, apricot jam should be brought to a boil three times.

In the meantime, prepare the banks. For apricot jam, I do not sterilize jars. I just wash them in warm water, or in the dishwasher, and then wipe them dry.

Pour hot jam into clean and dry jars. Tighten with screw caps, or roll up with a key for preservation.

I keep this kind of apricot jam in my cupboard on the shelf, and the jars have never been blown up, and the jam has not become moldy. Of course, the whole secret is in the amount of sugar, but if you add less sugar, the jam will no longer turn out so tasty.

We will prepare a truly luxurious apricot jam today from quite affordable products. Apricots, sugar and quite a bit of citric acid will turn into delicious treat. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - a clear amber syrup and delicious fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this fragrant preparation, it is imperative to take incompletely ripened and dense fruits, because otherwise the slices will simply boil and turn into mashed potatoes. You can use such apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it may take different time. It is important not to rush and then your expectation will pay off with interest. The density of the apricot syrup itself can be easily adjusted by longer boiling with a soft ball test. In any case, I am sure that you will definitely cook the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need bones. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, pitted.

We put the apricot halves in a bowl and cover with layers of sugar. Gently shake the bowl so that the sugar evenly coats the slices. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the slices will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - I always do this. By the way, it is important to choose voluminous dishes, since in the process you will need to shake the contents a little. That is why I then transferred the apricots with sugar to a larger bowl.

When you see that most of the sugar has dissolved and turned into syrup, you can proceed to the next step in making apricot jam for the winter. We put the dishes on a quiet fire and give sugar with apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and allow the apricot jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

Now you need to carefully remove the slices of apricots from the syrup. It's not very long, don't worry. We do this in order to boil the syrup a little. We put the dishes on medium heat and, stirring, cook for about 5-10 minutes, removing the foam. At the end, pour half a teaspoon of citric acid, which will help the syrup remain clear and not cloudy. A soft-soft ball serves as a test for the readiness of the syrup: if you drop quite a bit of syrup on a chilled saucer, the droplet does not spread, but keeps its shape.

After that, put in boiling syrup apricot slices and boil everything together for another 5 minutes after boiling again. Apricot jam slices are ready - we close it for the winter.

Pour the fragrant treat into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes dishes for blanks in her own way, but I prefer to do it in microwave oven- I wash the jars in soda solution, rinse and pour 2 fingers into each cold water. We steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars of 0.5 liters at once, 7-9 minutes will suffice. I boil the lids on the stove for about five minutes.

The simplest and delicious recipes delicate and fragrant apricot delicacy

Pitted apricot jam

Sunny apricot jam can be prepared in many ways. But it is always more pleasant to feel the whole harmony of taste, without interrupting to extract the seeds from the delicacy. To prepare 1 liter of tender jam without a core, you need to take:

Apricots - 0.9 kg;
Water;
Sugar - 0.9 kg.

For pitted apricot jam, well-washed fruits are cut lengthwise and pitted. If desired, the fruit can be left in this form, or can be cut into pieces. Pour apricots laid in a deep saucepan with sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and become saturated with sweetness.

Please note: if there is not so much time, then you can pour about 190 ml of water into the pan and immediately send it to the fire. In any case, infused or water-filled fruits are boiled for 1 minute, while removing the resulting foam. After that, the fruit again needs to be set aside for 11 hours. Now, on low heat, after boiling the jam, boil it for another 12 minutes. The hot ready-made delicacy is divided into clean and sterilized jars and corked.

Apricot jam with five-minute slices

For those who can not boast a lot of free time, but try homemade jam in winter, you still want it, the “five-minute” recipe is perfect. In addition, the preparation is very simple, for it you need:

Apricots - 1.5 kg;
1.5 kg of sugar;
500 ml of water.

How to cook jam with slices of apricots "five minutes": dry the washed fruits with a towel. Peeled apricots, cut into slices and pour into enamel pan layers. At the same time, you need to spread the fruits with the middle up, pouring each layer with granulated sugar. While the apricots release their juice, they can be set aside (for at least 4 hours, you can refrigerate overnight) and prepare the jars.

Pour infused apricots with clean boiled water (it is possible without it if the jam should be thicker) and send it to the stove. Boil on medium heat for 5 minutes, then set aside for 3 hours. These events are repeated 3 times. If you want to leave whole slices, then you should not mix the jam during the cooking process. You just need to shake the container or shake it from side to side. When it boils, skim off the foam.

After the third boil, we scatter the jam over dry, clean jars, cork and let cool, after which we put it in a cool place.

Pitted apricot jam for five minutes

You can also make pitted jam according to the five-minute recipe.

For it you need to take the following ingredients:

Sugar - 1 kg;
Apricots - 2 kg.

The jam boiled according to this recipe turns out to be liquid, but it is perfect for soaking cakes and biscuits, you can make a fruit drink or a cocktail from it. We clean the prepared fruits from the stones and put them in a pan or bowl with an enameled surface.

Having covered the apricots with sugar, we leave them aside to form juice for 12 hours. Depending on the degree of maturity, the time can be reduced. After that, put the fruit on the fire and, stirring, bring to a boil. Boil the delicacy for 5 minutes, then cool and boil again for 5 minutes 3 times.

When the finished treat has cooled, you can pour it into sterile jars. Having corked, the delicacy should cool, after which it can be put away in the cellar.

Apricot jam with kernels

Seedless, but with kernels, apricots will also come in handy. The original jam will be obtained from the following amount of ingredients:

Fruit - 1 kg;
1 kg - sugar;
100 g of water.

From the washed and dried apricots, we take out the seeds by making an incision. We take out the kernels from them and return them back to the fruits. Thus, jam from stuffed apricots will turn out. Now we cook syrup from sugar and water. After boiling, stir and wait until all the sugar crystals dissolve.

Pour the stuffed fruits into the boiling sweet liquid and cook for 5 minutes. After that, you need to let the mass brew for about 3 hours. Then boil again for 5 minutes and again let cool for about 2 hours. For the third time after cooking, immediately scatter into sterile clean jars and roll up.

How to cook apricot jam with slices

In order to properly prepare jam from apricot slices, you need to take equal parts of sugar and fruit.

How to cook apricot jam in slices: the fruits are washed well and the pits are removed. Then, cut into slices of the desired size, the apricots are transferred in layers in an enameled container, alternately sprinkled with sugar. The last layer is also covered with sugar on top.

After that, you need the fruit to release the juice. To do this, leave them overnight. Be sure not to mix the fruit. Also, the secret of whole slices, not only to shake, but not to stir the jam, including during cooking. Also, for this you need to use ripe, but not overripe fruits.

On the stove, bring the apricots to a boil and cook them for about half an hour, after which we lay them out in sterile jars and cork. You can make jam from slices according to a five-minute recipe, boiling in several passes for 5 minutes. You can also add citric acid at the end of cooking.

Apricot jam with gelatin

For lovers of jelly, marmalade and thick treats, the best recipe for apricot jam is the option with the addition of gelatin.

For this you need to take:

Apricots - 1 kg;
Gelatin - 30 g;
2 tbsp. Sahara.

The washed fruits are peeled, removing the seeds, and divided into halves. Sprinkling with sugar, apricots are laid out in a cooking container, adding crystals to the same instant gelatin. Leave it like this for a day. The next day there will be enough juice and the fruit can be put on a slow fire. Bringing to a boil, remove the foam.

After boiling the jam, pour into sterile jars and cork. Before use, it is advisable to put the jam in the refrigerator for a while so that it freezes a little. After that, apricot jelly-like jam is ready. Happy tea!

Ripe apricot jam

It is not always possible to cook what you want from overripe fruits.

For example, compote of them is unlikely to work. However, you can think of an excellent jam from overripe apricots. Rather, it will turn out more like jam, but very tasty. For him, you need to prepare such products:

Overripe apricots - 1 kg;
Sugar - 1.2 kg.

To make the jam even more tender, it is recommended to remove the skin from the fruit. In addition, then the color of the delicacy comes out more saturated and bright. So, wash and dry the apricots. When the fruits dry on a kitchen towel, you can remove the skin from them. Do not be upset if, when cleaning, the pulp begins to turn into porridge - you will have to cook less.

Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that you do not have to wait for the juice to be released. Boil on low heat for 15 minutes, stirring constantly. When the jam has completely cooled down, you need to boil it in two more batches of 10 minutes. Between cooking, we also set aside the mass to cool.

Each time the jam will get thicker. You need to finish cooking on the stove when the density seems sufficient. And after that, you can immediately lay out in sterile jars. Happy tea!

Is it possible to freeze apricots for the winter: a recipe

Housewives freeze a lot of berries and greens for the winter, but for some reason not everyone remembers larger products.

So they bypass their attention and apricots. Many simply do not know whether it is possible to freeze apricots for the winter, and they are not only possible, but must be prepared in this way. V sunny fruits many useful substances that are difficult to preserve with traditional harvesting methods.

Useful properties of apricots that are preserved when frozen:

The fruits acquire this bright color of the sun due to the saturation with carotene, the amount of which in them is not inferior to the amount contained in the egg yolk.
The presence of vitamins of group B (B1 and B2), C and PP.
Apricots contain many useful trace elements: manganese, cobalt, copper, iron and potassium.

This fruit is useful for people suffering from cardiovascular diseases, and it also helps with burns on the face in the form of a mask. And when frozen, you can save absolutely all the vitamins and elements. There are several ways to freeze:

Whole;
In syrup;
halves;
Grated with sugar.

The main thing with any method is to adhere to the rules of correct harvesting.

Firstly, if you freeze, it is better to take several smaller portions at once, since thawed foods can no longer be re-frozen.

Secondly, the process of freezing apricots should be gradual and unhurried so as not to end up with unappetizing porridge.

How to freeze apricots

Depending on the method of freezing, the rules for harvesting will also change. So, in order to learn how to freeze apricots correctly, you must first decide how you want to prepare them. Consider the features of freezing apricots in different ways.

General procedures for all freezing methods:

For freezing, ripe fruits without damage are needed.
Fruits are thoroughly washed in warm running water and laid out on a towel to dry.
At the next stage, whole fruits can be divided into two slices, relieving them also of seeds.

Next, to save the fruit whole or in half, you need to prepare a small tray that fits in the freezer. We place the dried fruits on it in one layer and put them in the freezer. From such fruits, you can subsequently cook anything: compote, sauce, smoothies, jam, and more. Instead of a tray, you can use just a clean plastic bag. Naturally, it is desirable that there are no other products in the chamber for the freezing period.

To freeze in syrup, put clean dry fruits in a saucepan and sprinkle with sugar in layers. So they stand until the granulated sugar dissolves in the juice that stands out from the berries, turning into syrup. Then freeze in closed food-grade plastic containers.

Well, the last way is grinding fruits with sugar. Washed apricots are crushed in any way possible into a puree. Now add sugar to taste and lemon juice. When the sugar dissolves in the juicy mass, you can lay out according to plastic containers and, closing them, put them in the freezer.

Apricot jam with slices: quick and easy

Everyone is used to the fact that cooking jam from apricots and other fruits requires not only skills, but also a lot of patience.

But not everyone knows how to make apricot jam with slices quickly and without hassle. To do this, you need a microwave (in extreme cases, an oven) and products in the following proportions:

Fruit - 1 kg;
Sugar - 500 g-1 kg;
Juice of half a lemon or 3 tbsp. l. water.

We clean the washed and sorted fruits from stones and pour them into a special container for the microwave oven. Please note that it is advisable not to take plastic dishes and very small ones, since a lot of jam will form during boiling. Pour lemon juice or water into apricots and put an uncovered container for 5 minutes in a microwave turned on at full power.

During this time, the fruit will release juice and soften. Add sugar to them and gently mix the products. Then we send the container back to the oven for 5 minutes. After taking out the time, mix again and put in the microwave for another 5 minutes. It turns out that it takes only 15 minutes to make jam!

The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Bon Appetit!

Apricot jam: recipe by Yulia Vysotskaya

The famous actress and now popular TV presenter Yulia Vysotskaya has turned her favorite hobby, cooking, into a job and now shares her secrets with all of us. Not only delicious but also healthy treat- apricot jam according to the recipe of Yulia Vysotskaya: simple but elegant. To prepare a treat according to this recipe, you need to prepare:

Lemon - 0.5 pcs.;
Sugar - 900 g;
Apricots - 1 kg.

Wash the fruits and remove the seeds from them, cutting the fruits into halves. Fill the apricots with water and put on the stove. When the water boils, add sugar and juice of half a lemon to the fruits. Products are cooked for 1.5 hours. We regularly check the collected foam during this time and remove it. If you really want to get not so much jam as jam, then periodically the fruits are rubbed with a spoon against the walls of the container.

The result is a homogeneous jam-jam, which we immediately pour into jars and let the delicacy thicken. Everything, jam from Vysotskaya is ready!

Apricot jam in the Redmond slow cooker

Anyone who has tried this miracle of technology knows how much easier it is to cook with a slow cooker.

It is much easier and faster to prepare sweets for the winter with it. To make excellent apricot jam in the Redmond slow cooker, you need to prepare the products in proportions of 1 to 2:

Fruits - 600 g;
Sugar - 300g.

The amount of granulated sugar can be changed to your liking, you can take 1: 3. First of all, we wash the apricots and remove the seeds from them. Ready halves can also be cut into pieces. We place the fruits in the bowl of the multicooker, falling asleep on top of sugar. Lemon juice can be added to the dish if desired.

We set the multicooker for 1 hour in the “baking” mode. Further, the hostess will only need to periodically stir the mass so that it does not stick to the bottom. But that's all, when the time is up - it remains to spread the jam in jars and roll it up. Now the main thing is to endure until winter, so as not to open the delicacy ahead of time.

The only drawback of cooking jam in a slow cooker is the small volumes of one batch of the workpiece. But it's worth it. Happy tea!

Pitted Apricot Jam: Royal Recipe

An original variety for those who love pitted apricot jam - royal recipe cooking treats.

It will require more effort and time spent, but all the work will not be in vain. For this variation simple recipe will need:

Apricots - 4 kg;
Sugar - 3 kg;
Citric acid - a pinch.

Wash and dry fruits thoroughly. Bones from the fruit do not get quite traditional way. It is necessary to insert a thin wooden stick into the recess from the tail and squeeze the core out of the fruit. This must be done very carefully in a circular motion. Thanks to this unpretentious method, all apricots will retain their integrity.

We take out the kernels from the seeds, gently breaking them with a hammer, and “stuff” our apricots with them. Now we are preparing sweet syrup. Pour the fruits laid in the pan with the boiled liquid and put it on the fire. Bringing to a boil, remove the foam from the jam and turn off the stove. Now you need to be patient, the delicacy should be infused for about 10 hours, no less.

After the time has elapsed, we repeat the cooking procedure twice, between these stages the jam cools for more than 12 hours. For the third time, jam can be poured into sterile jars and rolled up for the winter. Happy tea!

Apricot jam transparent "Amber Lake"

In order to please relatives and friends with a crystal clear amber delicacy, all that is needed is to make transparent apricot jam. To do this, you need to take products in the following ratio:

Peeled apricots - 1 kg;
0.8 - 1 kg of granulated sugar.

For this recipe, any fruit is suitable, both already slightly overripe and unripe. As dishes, we take a pan with a thick bottom or a brass basin. Apricot halves are sprinkled with sugar and left for 3-4 hours to extract the juice. In the meantime, you can prepare containers for the workpiece.

Then we rearrange the pan with fruit on the stove, you can add a little water to speed up the cooking process. While the sugar is melting, gently mix the mass with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for the boil and remove from heat. While neither the container nor the mass has cooled yet, you can turn the fruit over, completely dousing them with hot syrup. Now we leave the delicacy for a day.

The next day, we warm up the jam again, putting the pan on a slow fire, bringing it to a boil. Now reduce to a very small flame and warm up for another 10 minutes, without fail stirring the mass. Then again we leave the apricots for another 12 hours - a day. The jam will already become quite viscous and thick, but one more procedure will be required.

For the third time, we repeat the entire second stage of cooking, after which we get an amazing thick jam with whole fruit and amazing flavor. After another 12 hours, at least, heat the jam for the last time, continuing to mix the fruit very gently. Already quite hot jam is poured into jars and corked.

Apricot jam with pits

To treat yourself to apricot jam with pitted slices, you need to take whole fruits, but ripe enough.

Instead of apricot kernels you can take almonds, then the taste of the delicacy will turn out to be especially bright. So, for cooking you need:

Apricots - 1 kg;
1 kg of granulated sugar;
Citric acid - 1/2 tsp.

From the given amount of products, about 1 liter of finished jam should be obtained. In running water, we wash the fruits well, dry them on a kitchen towel and divide them into slices, removing the seeds along the way. We take out the kernels from the seeds and also wash and dry them. Now we lay out slices of apricots in layers in a saucepan, sprinkling them with granulated sugar. If, nevertheless, the fruits are not quite ripe, then you can add a little water to the pan. So we leave the products for a day.

The next day, we send the pan to the stove and bring the mass to a boil. At this time, you need to constantly stir, helping the sugar to dissolve better. When the jam boils, reduce the heat and boil for about 40 minutes, stirring constantly and removing the foam formed on the surface.

5 minutes before the end of cooking, add citric acid if you decide to add it, although this is not necessary. At the same time, add our nucleoli and mix everything thoroughly. The jam is ready! Pour the delicacy into clean steamed (sterile) jars, cork and leave to cool in the usual way - wrapping it in a blanket and turning it upside down.

Royal apricot jam

Royal apricot jam cannot be called a simple homemade preparation.

This is an amazingly tasty and refined delicacy, which is not ashamed to regale guests. To prepare it, you need to take the following products:

Fruits (apricots) - 1 kg;
Water - 1 tbsp.;
1/2 kg of sugar.

Apricots need to be sorted out, selecting only dense ripe fruits without damage. Then the best fruits are washed and pitted. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or bowl for cooking. It is recommended to choose dishes made of brass or copper. Walnuts can be used instead of apricot kernels.

Pour water into the pan to the fruits (about 200-250 ml) and add sugar. Cook fruit with sugar over moderate heat. Stir the mass regularly with a wooden spatula, but with special care. Cook until all the sugar is dissolved in the liquid, but not burnt. If you suddenly overlooked a little, then you can add a little hot water.

Having boiled the syrup with apricots in this way, let it cool. After that, pour the syrup into a separate bowl and return it back to the stove. Pour fruit with boiling syrup. Then, when it cools, drain again and bring to a boil. The procedure is repeated at least 3 times. Look at the saturation of the jam.

When the jam has acquired the desired density and taste, it can be laid out in sterile jars and corked. Sunsets are immediately wrapped in a towel, which was previously soaked in water. In the cellar we remove the already cooled workpiece.

Apricot jam with soda

The recipe involves making apricot jam with slices of soda so that the fruits do not boil soft and retain their shape.

The recipe will require some attention and diligence. Required products:

Fruit - 1 kg;
Sugar - 1 kg;
Water;
Soda - 1 tsp

From the washed fruits, remove the seeds and divide the fruits into slices. So that during the thermal treatment the fruits do not fall apart, you need to pour the slices for 5 minutes with a soda solution. We dissolve soda in 1.5 liters of water.

Separately, we prepare the syrup, with which we fill the apricot slices. Let them cool, then drain the syrup back and boil again. Pour the boiled syrup again into the pan with apricots and cool again. This procedure must be repeated 4 times. For the last time, let the jam cool completely, and distribute it in sterile jars.

Apricot jam slices in a slow cooker

You can easily and quickly prepare apricot jam with slices in a slow cooker. For this recipe you will need the following ingredients:

Fruits (apricots) - 0.6 kg;
300 g of sugar;
Lemon juice - 1/2 pc.

Dry the washed fruits with a kitchen towel and remove the seeds from them. Next, cut the apricots into slices and put them in the multicooker bowl. From above, we fill our fruits with sugar, add lemon juice, mix well, but gently. We select the “extinguishing” mode and set the equipment for an hour of work.

Please note that if the mode is set to “stewing”, then you can cook with the lid closed, but if “baking”, then do not close the lid. Periodically stir the jam for the first 15 minutes and constantly for the last 15 minutes so that it does not burn.

When time passes, the jam is ready and it can be poured into clean steamed jars. Having rolled up the blanks, turn them over, wrap them and leave them to cool. The recipe can be slightly modified to your liking, for example, adding nuts or apricot kernels. Happy tea!

Unripe apricot jam

If a lot of unripe fruits have come across from a crop or a purchased apricot, you should not be upset.

Can cook amazing jam from unripe apricots with an original shade and aroma. For him we take:

Green apricots - 1 kg;
Sugar - 1 kg;
Half a lemon (juice);
Water - 3 tbsp.

washed thrice in cold water through a colander, fruit should be pricked with a needle, and preferably with a toothpick across and along the fruit right through the soft bone. Then we dip the fruit in boiling water for a couple of seconds and strain. Now you need to leave them on a towel to dry. While they dry, you can prepare the syrup.

In already ready hot sugar syrup we lower the dried fruits, squeeze the juice from the lemon and send it there. Boil the mass until cooked, periodically removing the foam with a slotted spoon. Vanilla can be added if desired. We pack the finished jam in jars.

Delicious apricot jam in a bread machine

If the house has a bread machine, then this miracle of technology can be used not only for its original purpose. You can speed up the traditional preparation of treats by making excellent apricot jam in a bread machine, which will also save a lot of time. Required products:

Apricots - 0.8 kg;
Sugar - 0.4 kg;
3 art. l. water.

We wash the apricots, divide them in half, removing the stones along the way. Pour water into the bowl of the bread machine and lay out the prepared fruits. In the vehicle modes, select "Jam" and press the start button. Periodically, you need to check the consistency of the jam, if necessary, you can set a different cooking time.

If you want to make a thick jam or jam, then apricots must be divided into 6-8 parts before cooking and mixed well with the rest of the ingredients during cooking. When the work of the bread machine is over, the jam can be sealed in sterile jars and chilled in the cellar until better times.

When to buy apricots for jam?

If the hostess first encountered the preparation of sweet dishes for the winter, then for sure jams will be included in this list.

But, when to buy apricots for jam in order to be in time for ripe, and not already overripe fruits, or vice versa, not to hurry, acquiring more green fruits? Let's try to answer this question.

Despite the fact that apricots can be found on sale already at the end of spring, the season of these sunny fruits begins in mid-July and lasts until the end of the month. The ideal option would be harvesting, and hence the purchase of fruit in the second half of July. If you plan to harvest jams or just jams without whole fruits, then you can extend the harvesting period until the beginning of August at most. Then the amber fruits are already disappearing from the shelves.

It is worth mentioning not only when, but also how to choose fruits so as not to get into a mess. Firstly, the fruits should not have brown spots and dots, which indicate second-class fruit. They are not harmful, but the quality of the final product will be spoiled. Secondly, you should not choose soft fruits, because this also indicates their venerable age. It is recommended to give preference to elastic apricots.

Another note is not to buy chopped or cracked fruits, since in the place where the juice is released, a good environment is formed for the development of microorganisms. As for varieties, it is better to purchase fruits with red sides for harvesting - they will be both sweet and fragrant.

Good afternoon friends!

There are a lot of cooking recipes, and conditionally they can be divided into several types: whole, pitted; whole, pitted, with nucleoli; cut into slices, pitted; whole, pitted, stuffed inside with nucleoli.

Apricot, with these words, childhood memories come up. Pioneer camp in Central Asia, the times of the Soviet Union. I rested every year for three shifts - all summer. The camp was located on several hectares of land. A lot of fruit trees grew on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. He really wants to write a breathtaking recipe for tea rose jam, but that will be next time.

So, all children were allowed to pick fruit without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large ones in their bosoms, with egg, apricots. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split with pebbles. The nucleoli were strung on a string and chic delicious beads were obtained, which were subsequently somehow not noticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from halves of apricots for the winter

Ingredients:

apricots - 1 kg
sugar - 600 grams
water - 1 glass
citric acid - 1/2 tsp

Cooking:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without stones, we need to take such apricots, in which the stone is easily separated.

We select dense, ripe and strong fruits. Wash thoroughly and carefully, put them on a towel and let them dry.

You can cook with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.

In another container, boil the syrup. Pour a glass of water into a bowl, pour out the sugar and dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots. Let it soak for 12 hours.

Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour the fruits and leave for 12 hours.

Thus, we poured syrup three times, it was time to boil it completely. We put the cooled apricots on a slow fire, bring to a boil and boil for 3 minutes. During the boil, stir, with extreme caution, so as not to crush the fruit. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.

After the jam is boiled, set the basin aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired density. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.

What's the beautiful! Each slice, like a piece of amber, pleases with a beautiful view and breathtaking taste.

Pour the finished jam into prepared sterilized jars and roll up with boiled screw caps. We turn the jars upside down and wrap them in a blanket until they cool completely. Store in a dark cool place.

If you do not have so much time for cooking, then it can be reduced. After three pours of boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.

How to cook apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. A sweet delicacy turns out to be a pleasant yellow color, thick and very, very tasty. Cooking time 30 minutes.

We will need:

apricot -1 kg
sugar - 500 gr.
water - 1/2 tbsp.
lemon juice - 1 tbsp. l.

Pitted Apricot Jam with Kernels - Royal Recipe

Cooking a recipe with whole fruits stuffed with kernels or nuts inside is considered the height of the mastery and virtuosity of the hostess. Astringent taste, pleasant aroma and kernels, which, no matter how much you put, always seem to be few, and which are always eaten first.