Pitted apricot jam recipe. How to cook apricot jam at home for the winter

On cold winter days, you often want to feel a little summer sun. Give some warmth apricot jam. Amber color and unique taste will impress even the most demanding gourmets. Apricot jam can be prepared according to a large number of recipes: with seeds and kernels, slices or whole fruits. In this article, you will learn different cooking methods. home preservation.

How to make apricot jam

There are many ways to preserve apricot jam, but the steps are the same for everyone. First you need to fill the fruit with a sweetener, wait for the juice to separate, then boil and pour into sterilized jars. You can add orange, peach, apple, nuts (walnuts, almonds) to the fruits, cook with gelatin, lemon juice. About 10 servings come out of a kilogram of apricots. Any variety of fruit can be used for harvesting, but they should not be overripe. You can use slices or whole apricots.

Apricot jam recipes

Seedless

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 1180 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Seedless apricot jam The best way make conservation for the winter. This method applies to classic version preparations. In royal jam you will feel the wonderful taste of summer, this is a great dessert for breakfast. Choose a Polissya or jubilee variety, the harvest is tastier from dense fruits. How to make jam, the instructions will tell you. It is necessary to adhere to the proportions, and store the finished product in a cool place.

Ingredients

• dense apricots - 1 kg;
• sugar - 500 g;
• water - 250 ml.

Cooking method

1. Rinse apricots under running water and dry.
2. Remove the skins and take out the bones.
3. Put the pieces of fruit in a fireproof container.
4. It is necessary to cook a syrup of a liquid consistency, for this we pour sugar into a saucepan, adding 200 ml of water.
5. We put the container on medium heat.
6. Cook, stirring with a wooden spoon, until the sugar dissolves (if it starts to burn, add the remaining water).
7. After that, pour apricots with syrup, wait for cooling.
8. Drain the liquid into the pan, boil, pour the fruits.
9. Repeat the process at least 3 more times.
10. Pour hot into jars, immediately close the lids.

Slices

• Preparation time: 1 day 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 4400 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Apricot jam with slices is a wonderful dessert that will delight every member of your family. Choose slightly underripe fruits, they will retain their shape better during cooking. You can use any variety of fruit for this recipe, try to use a good quality sweetener. Homemade apricot jam with slices takes time, but you will be satisfied with the result. Share a photo of the blank if you use this method.

Ingredients

• apricots - 1 kg;
• sugar - 1 kg;
• citric acid - 0.5 teaspoon.

Cooking method

1. Sort, wash and dry fruit.
2. Take out the bones.
3. Put the fruits in a saucepan, add 300 g of sugar.
4. Lay out the second layer, pour 300 g of sweetener.
5. Put the third layer of fruit, pour the remaining sugar.
6. Leave them overnight in a cool place.
7. Put the pan on medium heat, cook until boiling, apricots should become transparent.
8. Add citric acid, during the boil constantly remove the foam.
9. Boil the contents for 10-15 minutes.
10. Pour the hot mixture into sterilized jars, close the lids.

Underwire

• Cooking time: 3 days.
• Servings: 10 persons.
• Calorie content of the dish: 4500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: difficult.

Apricot jam with pits - healthy and delicious product. The grains are rich in vitamin B17 and are used in medicine to prevent cancer and many respiratory diseases. Choose firm, fully ripe fruit for this recipe. Fruit should be small. Clearly follow the instructions for making jam, observe the proportions.

Ingredients

• apricots - 2.5 kg;
• water - 250 ml;
• sugar - 2 kg.

Cooking method

1. Wash and dry the fruits.
2. Squeeze out the seeds with a pencil, try not to damage the shape of the fruit.
3. Take out the nucleoli, remove the film.
4. Insert the seeds into the fruits.
5. Pour sugar into a saucepan, mix it with water.
6. Boil the cheese until smooth, about 0.25 liters should be obtained.
7. Pierce unripe berries with a wooden toothpick, dip them into boiling syrup.
8. Boil for 5 minutes without stirring.
9. Remove foam carefully.
10. Leave the workpiece for 7-12 hours.
11. Repeat the process of boiling and steeping several times, the consistency should be thick.
12. Pour the preparation into sterile jars, close the lids.

walnut

• Cooking time: 24 hours.
• Servings: 10 persons.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This instruction shows how to cook apricot jam with walnuts. Fruits and nuts will give your preparation of whole slices a special taste and make it even healthier. Jam will decorate any dessert, it can be added to cereals, just eat with a spoon. For this dish, fruits of any variety are suitable, the nuts must be peeled and cut into small slices. Delicious fruits will delight you in winter not only in the photo, but also in jars in the kitchen.

Ingredients

• apricots - 1 kg;
• water - 300 ml;
• sugar - 1 kg;
• walnuts - 150 g.

Cooking method

1. Wash the fruit, remove the seeds, divide them into halves.
2. Put sugar in a container and fill it with water.
3. Boil the syrup over low heat, you need to gently mix the contents of the pan.
4. Put the nuts and fruits into the boiling mixture.
5. Boil 5 minutes.
6. Remove the pot from heat, leave overnight.
7. Boil the workpiece over low heat for 15-20 minutes until completely thickened.
8. Pour the jam hot, you must immediately roll up the jars.
9. Turn the containers over, wrap them until they cool completely.

From unripe apricots

• Cooking time: 5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 3500 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

It happens that a branch breaks, or for other reasons unripe fruits remain. To prevent the product from spoiling, you can make a dessert for the winter. The recipe for apricot jam will help even novice housewives make preparations, you do not need time to peel the fruit. Green fruits will give the dessert an amazing taste that will appeal to even the most demanding gourmets.

Ingredients

• unripe apricots - 1 kg;
• water - 600 ml;
• sugar - 1 kg;
• lemon juice - 1 tablespoon.

Cooking method

1. Pierce the fruit lengthwise and across.
2. Rinse them thoroughly in cold water, put in a colander.
3. Dip fruit 3 times in boiling water.
4. Strain them, dry them.
5. Pour sugar into water.
6. Cook until the sugar grains are completely dissolved.
7. Dip the fruit in the prepared sweet syrup, add the lemon juice.
8. Boil until cooked, periodically skimming off the foam.
9. Pour hot mixture into jars.

Jam Pyatiminutka

• Cooking time: 13 hours.
• Servings: 10 persons.
• Calorie content of the dish: 3000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An excellent option for making jam when there is not a lot of time is a five-minute recipe. For this dessert, you can take any variety, choose soft and ripe fruits. This basic recipe, if desired, you can add almonds or walnuts to the workpiece. delicious dessert will delight you with the taste of summer on cold winter days. If you make a blank according to this recipe, share a photo of the resulting jam.

Ingredients

• apricots - 2 kg;
• sugar - 600 g.

Cooking method

1. Wash the fruit, remove the seeds from the halves of the apricots.
2. Put in a container, sprinkle with sugar.
3. Leave the products for 10-12 hours so that they release the juice.
4. Put on fire.
5. Boil the contents of the pan for 5 minutes, stirring constantly.
6. Pour into jars and roll up immediately.

Apricot-orange

• Cooking time: 18 hours.
• Servings: 12 persons.
• Calorie content of the dish: 4000 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Apricot jam with citrus fruits is a great reception for a change holiday table. From mixtures of fruits, an amazing taste is obtained, an orange will give a pleasant smell and color to your workpiece. For this method of preservation, choose unripe strong fruits, use pitted citrus fruits. The blank can be used as a filling in pies, just eat with a spoon or smear on sandwiches. How to make jam with citrus fruits is described below in the article.

- 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 most delicious jam it turns out, surprisingly, from a game, which is more useful than many artificially commercial types, and has a rich complex taste. It has not only the honey sweetness inherent in all apricots, but also a pleasant sourness and a slight bitterness, which makes the jam a real masterpiece with a bright taste.

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

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

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

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

You will need:

• apricots 1 kg
• sugar 1 kg

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

Step by step photo recipe:

Put the apricots in a bowl.

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

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

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

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

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

Apricot jam. Short recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

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

In contact with

Among homemade preparations, pitted apricot jam for the winter occupies a special place. This dessert is equally liked by adults and children. Such a love for delicacy is explained by the fact that it turns out to be moderately sweet, without an element of cloying. There are many ways to cook apricot jam, but the advantage of this recipe is its simplicity. Preparing such a delicacy is not difficult, and its refined taste will please the whole family. The jam cooked according to this recipe turns out to be moderately thick and homogeneous, thanks to which it can be wrapped in pancakes or spread on a bun for tea.

Taste Info Jam & Jam

Ingredients

• apricots - 1 kg;
• sugar - 1 kg.

How to make pitted apricot jam

For jam, choose ripe and fragrant apricots. The pulp of the fruit should be without veins. Apricots are thoroughly washed in water with the addition of a small amount baking soda and then under running water. We throw the washed fruits into a colander, thereby allowing excess moisture to drain.


Then we cut the apricots with a knife along the groove, take out the seeds.


Place the prepared halves of apricots in an enameled bowl, sprinkle them with sugar according to the recipe.


We leave the apricot fruits covered with sugar overnight so that they gradually release the juice.

In the morning of the next day, carefully loosen the sugar that has settled to the bottom of the bowl, put the bowl on the fire. After boiling, boil for 5 minutes, not forgetting to gently mix the jam. It is advisable to use a wooden spoon or spatula. While cooking the jam, carefully remove the resulting foam. After boiling the jam for 5 minutes, leave it until the next day.


In the evening, boil the jam for another 5 minutes, set aside until the next morning. Then in the morning boil it for 10 minutes. When preparing such a delicious jam from a sweet variety of apricots, add a couple of grams of citric acid for every kilogram of ripe fruits.


We place the jam in prepared sterilized jars while hot and seal tightly.

Cooking Tips

• In order for you to get not only tasty, but also healthy jam, use only ripe, slightly unripe fruits without damage.
• Cooking in several stages without stirring will help maintain the shape of the fruit and avoid the appearance of porridge. The dishes can only be shaken slightly during the cooking process.
• You can cook not only tasty, but also beautiful jam if you pick up fruits of approximately the same size.
• Various nuts can be added to apricot jam: almonds, hazelnuts or walnuts. It will be especially effective to place them in place of the removed bones. You can also add oranges, lemon or cocoa to the amber delicacy, which will add some piquancy to the taste of the jam.
• In order to get a fairly thick jam, you can add gelatin or pectin to the recipe. Gelatin is preliminarily diluted in a small amount of warm water. However, the most important thing in obtaining the desired consistency is to cook the fruits to the end. The jam that has stood on the stove for the right amount of time (more than 30 minutes) will boil down and turn out to be quite thick, but most likely in this case the berries will lose their structure and may fall apart.

We talked about how to cook delicious apricot jam with slices

On a cold winter day, a special pleasure is to open a jar of fragrant jam prepared in season. Learn how to make treats. Sweets lovers should pay attention to the most delicious recipes with juicy apricots and try them out.

How to cook pitted apricot jam

The basic rule for pitted apricot jam for the winter to turn out as intended is very simple. It is important not to miss the period of the middle stage of fruit ripening in summer. Velvety bright yellow-orange fruits must be ripe, without sourness, but not soft, in order to maintain their shape. Choose whole fruits, the same size, externally without defects, ugly spots, rotting sides. Then the taste of prepared pitted apricot jam for the winter will be impeccable.

The shorter the time between harvesting and the start of cooking, the more delicious the harvest will be. Another point - you need to strictly know the weight of the prepared fruit. Pitted apricot jam for the winter will turn out to the desired consistency, if the proportions of sugar added during cooking are observed, the cooking recipe is not violated. You need a suitable dish in which the jam will not burn.

How to cook apricot jam in a slow cooker

Convenient, reliable multicookers help modern housewives cook not only soups, cereals, but also jams for the winter. The tried-and-tested method of preparing apricot preserves in pieces will appeal to you for its simplicity and versatility.

Product List:

• peeled fruits - 800 grams;
• lemon juice - from 1 pc., if small, or from 2/3 of the fruit, if taken medium;
• sugar - 1.5 kg.

Cooking process:

1. Sort the fruits, remove the seeds, after washing.
2. Leave the fruits in halves, or finely chop into slices to make jam-like jam.
3. Place the prepared fruits in the multicooker bowl, pour in the lemon juice, sprinkle with sugar. Stir, let stand for about five minutes.
4. Set the multicooker to “quenching”. Time - 50-65 minutes.
5. Stir the first half of the time with a spoon only occasionally, the second - constantly, in order to avoid burning.
6. Put the prepared thick sweet preservation hot into sterilized jars, roll up.

Traditional pitted apricot jam recipe

Classic recipe pitted apricot jam is useful if the hostess prefers traditional methods of harvesting preservation for a year. Here is one option:

List of products used:

• fruits of medium ripeness with a removed core - 1.5 kg;
• sugar - 1.5 kg;
• purified water - 300-350 ml.

Cooking process:

1. Sort out medium-sized fruits, wash, remove excess water with a napkin or let it drain, laying it out in one layer on a clean towel.
2. Make neat cuts along the groove of each fruit, squeeze out the bone.
3. Fill the prepared basin for jam with sugar and water, allow to boil until a monotonous liquid is obtained.
4. Put the fruits in hot liquid syrup. Cover with a lid, leave for 7.5 -11 hours.
5. After the end of the time, bring the sweet contents of the pelvis to the boiling stage and cook for 8.5-13 minutes. Turn off, leave for another 7.5-11 hours.
6. Repeat the process three more times. Boil, not forgetting to remove the resulting foam with a spoon.
7. Put the resulting hot apricot jam with a clear syrup into prepared jars, tightly close the lids. Storage - in normal temperature conditions (up to 22 degrees).

Video: recipe for apricot jam with orange

Apricots are the most beautiful creation of nature. Fragrant, tender, incredibly tasty, beautiful and very healthy. These fruits are rich in carotene, and depending on its amount, they have a color from pale yellow to bright orange. Beneficial features preserve not only fresh, but also properly dried fruits, we know dried apricots and apricots, and in Central Asia they also use the name kaisa.

It is customary to drink tea with dried fruits, to cook compotes from them. Now it is not difficult to buy them at any time of the year. Also sold in the store apricot juice, but you can also find compote. But what you can't buy in the store is homemade fragrant jam.

Such a delicious delicacy must be prepared on your own, and then in winter you can completely do without store-bought sweets. A sweet delicacy of apricots turns out to be one of the most delicious dishes in this category. And the options for its preparation simply do not count. Each hostess has her own signature recipe cooking.

When we lived in Central Asia, in every house you could try different apricot jam, and almost all of them were just real masterpieces.

This jam differs from others in that it is practically not boiled. The fruits are simply poured each time with hot syrup.

We will need:

• apricots - 1 kg
• sugar - 1 kg
• water - 200 ml

Cooking:

For this type of preparation, ripe, but tough varieties of apricots should be taken. It is better that the fruits are not too large. In this case, it will not boil soft, but it will turn out in the form of neat beautiful slices. This is if you cut the fruit into 4 parts. Or halves, if you cut it into two parts.

It is also important that the stone easily leaves the fruit, as we will get it.

1. Wash and dry apricots. Then cut in the area of ​​the beards into two equal parts. If the fruits are not very large, then you can leave it like that. And if they are large, then you can cut them into 4 parts.

Personally, I like it better when they are cut in half.

Put the apricots in a basin, in which we will continue to cook our delicious treat.

2. Apricot jam is prepared both with and without syrup. This recipe provides for the first option, so we will also prepare the syrup. But we will try to take the minimum amount of water for this. In the process of insisting, they will already release the juice themselves, and it turns out that we will cook them practically in our own juice.

They will turn out a beautiful amber color and with a wonderful natural smell.

To make syrup, add sugar and water to a saucepan. Stir to absorb as much water as possible. Then put on a slow fire. The sugar will begin to melt, and our task is to ensure that it does not burn. To do this, you need to constantly stir it, preferably with a wooden spatula or spoon.

And be sure to mix, hooking the mass from the bottom. Especially you need to monitor the syrup while it is still warm. This is the most important time. If the sugar burns even minimally, then the syrup will have to be prepared from the very beginning.

3. Thus, bring the syrup to a boil. Let simmer for 5 minutes, stirring occasionally. Make sure all the sugar has completely dissolved.

4. Pour the prepared fruits with syrup. Slightly "buy" them in it, gently lowering them down with a spatula. Then cover with a napkin and leave for 24 hours to soak in the juice.

During this time, the fruits will not only be saturated with juice, but also release it themselves. At the same time, the amount of liquid will increase, and the syrup itself will acquire a beautiful amber hue.

If several halves got into it, then catch them and send them back.

6. Put the syrup on the fire, bring it to a boil and cook for 5 minutes.

At this stage, you usually need to look at how much syrup you have formed in general. If there is too much of it, and the jam may turn out to be too liquid, you can boil the syrup to the desired state. This may take 10 or 15 minutes, sometimes even more.

But if they took hard fruits, as was agreed at the beginning, then they will not give much juice, and in this case it will be enough to warm the syrup for only 5 minutes, this is shown by practice. In this case, the finished product will turn out just the right consistency.

7. Pour the halves with hot syrup again, and again “buy” them a little in the syrup, gently lowering them into it with a spatula. Then cover with a towel and leave to cool for 24 hours.

The syrup will become even more saturated and beautiful in color. When cooled, it will resemble light honey.

8. In a day we will heat the contents for the last time. And by this time we should have jars and lids ready. To do this, you can use jars with screw-on metal lids. They will need to be sterilized and dried completely. That is, it is desirable to do this in advance. Sterilize and place upside down. In about half a day, they will dry naturally.

9. Great! Our jars and lids are ready and waiting to be filled. But to do this, the contents once again need to be warmed up and allowed to sweat a little. This time along with all the content.

There is no need to drain the syrup. We put everything on fire together. First, bring to a boil over medium heat, slightly “bathing” the halves, while trying not to crush them, treat them very delicately. We remove the foam.

10. As it boils, heat for another 5 minutes. Then turn off the fire and immediately spread the contents into jars. There is no need to let him cool down. This will replace us with sterilization.

11. Immediately tighten the lids tightly. Turn over, put them on the lid and cover with a towel. Leave until completely cool. If you close the jars very tightly, then they will be hot for another 10-12 hours, and then warm. During this period, the sterilization process will continue.

12. Then turn the jars over to their usual position and leave in a dark and cool place for storage.

I want to note one more nuance. If for some reason there is a lot of syrup, then try to fill the jars with the amount of syrup that you want to have. The less syrup, the thicker the jam, everyone knows this.

And just pour the remaining syrup into a jar of a suitable size and also close the lid. It will be very good to coat cake layers with this syrup, or use it for serving or.

That's basically the whole recipe. The product on it will turn out with almost whole halves or quarters, it will not be in the form of jam or confiture. In addition, it will completely retain the smell and taste. fresh apricots. That is what we were striving for.

Video on how to make thick jam from hard or unripe apricots

This recipe is one of my favorites in my collection. I've been using it for a very long time and it has never let me down. The advantage of this method is that here you can adjust the quality of the syrup density. At the same time, the fruits remain undigested, and most importantly, they are also whole, not boiled.

I like to cook such a treat thick, with a lot of amber halves and a small amount of syrup.

This method is also good if you need to cook a delicacy from unripe apricots. The method of cooking is such that the syrup penetrates deep into the pulp and even sour fruits are very tasty.

Try to cook such a fragrant delicacy first from a kilogram of fruit, taste it, admire the amber color. And I am sure that you will want to prepare as many of these treats for the winter as possible.

Jam for the winter from halves of apricots

And if you have nowhere to store supplies, except in the refrigerator, then in order not to do this, you can prepare a blank, and even sterilize it in jars. It will not take much time, but it will allow you to store jam in the house, for example, under the bed.

We will need:

• apricots - 1 kg
• sugar - 1 kg
• water - 200 ml

Cooking:

As in the previous recipe, we will also need hard apricots in this one. You can, of course, take soft ones, the jam will also be delicious, but in this case it will be more like confiture, or jam.

1. Wash the fruits and let the water drain. Then cut them along the groove into two halves and remove the bones.

2. Pour sugar into the pan and pour out the water, stir so that the sugar takes the water into itself. Then put the pan on a small fire and start melting the sugar. Stir often at first to prevent the sugar from burning and sticking to the bottom.

3. When it is completely melted, bring the mixture to a boil, remembering to stir it. Once it boils, heat for 5 minutes.

4. Put the apricots in a bowl or pan, preferably with a thick bottom, and pour them with the resulting syrup. "Buy" the fruits with a wooden spatula or spoon, gently lowering them into the syrup, while trying not to crush them. Then cover with a napkin or towel and leave to cool completely for 8-10 hours.

5. After the allotted time, put the basin on fire along with all the contents. Bring it to a boil and immediately turn it off, do not boil. Lightly “buy” fruits again. Then cover and leave for 8 hours.

Do this twice more, for a total of 3 times.

6. For the third time, bring to a boil again, heat for 3 minutes, turn off the loan and put it in sterilized jars. Cover with dry lids, but do not twist.

7. Put them in warm water and sterilize 0.5 liter jars- 10 minutes, liter - 15 minutes. Without opening the lid, so that air does not get into the jar, tighten the lids. You can twist with a special seaming machine, or you can simply use screw-on metal caps.

8. Turn the jars over and put them on the lids. Wrap tightly with a towel and leave in this form until completely cooled. Then turn over again and store in a dark place, such as a pantry or just under the bed.

Delicious fragrant jam for the winter is ready. It contains not only apricots, but also a piece of warmth, summer and your efforts.

Apricot jam "Five minutes"

This method is very popular, and is applicable, perhaps, to any fruits and berries from which we prepare such a delicacy. Not without it, and our today's fruit. We will prepare a “five-minute” from it.

And this method is popular because it is the fastest of all known. No need to boil the syrup, no need to insist the fruits for several days. That is, I would say that this is a recipe for those who value their time, but want to have a reserve in winter. Especially as tasty as jam!

We will need:

• apricots - 1 kg
• sugar - 1 kg

This is a standard bookmark for most of this kind of sweets, kilogram by kilogram. But there are people who are not very fond of sweets, and especially for them I want to say that the amount of sugar can be reduced. We have already cooked, and in, and in some recipes, we took 650-700 grams of sugar per kilogram of berries.

So in this case, you can take the same amount.

Cooking:

1. Fruits for cooking also take not very ripe. When pressed on them, they should be slightly springy, resilient and strong. It is from such fruits that our delicacy will turn out not boiled.

You can take not only a kilogram of apricots, but more. But try not to take more than 3 kilograms at a time. In this case, the fruits do not have time to warm up evenly, and it turns out that some pieces reach the desired state faster, others more slowly. Because of this, some slices remain intact, while others lose their shape.

2. Wash and dry apricots. Then cut each of them along the groove into two equal halves and remove the bone. If the fruits are large, cut them into 4 parts. If small, leave them in halves so that they do not boil too much during cooking.

3. Cover the slices with sugar, given what was said above. Shake the basin lightly, in which we have placed everything, and leave for 4 - 6 hours until the fruits release juice.

We do not add water in this recipe. We will cook in our own juice. This will result in a thicker and more viscous jam.

Cover with a towel or napkin.

4. After 4 hours, check how much fruit juice has been released. If it is enough so that the slices do not stick to the bottom during cooking, then you can start immediately and cook.

If the juice is still not enough, then you can shake the contents again and leave to infuse for another hour or two.

To check how much juice is in the container, you need to slightly tilt it.

5. When enough of it has appeared, put the basin along with the contents on a small fire to dissolve the sugar. When the warming starts, you can slightly move the sugar remaining at the bottom up, while trying not to crush the fruit.

6. More and more juice will appear. In order for the fruits to warm up evenly, you can occasionally stir them, gently moving the upper and lower layers. Thus, wait until the mass boils.

7. After boiling, warm up for 5 - 7 minutes, while removing the foam, and immediately pour into sterilized jars. Close the lids scalded in boiling water and twist.

8. Turn the jars over and put on the lid. Cover with a towel and wrap tightly. Leave until completely cool.

9. Store. Store in a dark cool place. Especially if not a lot of sugar was put in the jam.

Amber apricot treat with lemon wedges or halves

Jam in this performance is obtained in fact, as if amber. The fruits can be viewed in the light and admire their transparency. Of course, you will have to tinker with it a little, but the result will exceed all your even wildest expectations.

We will need:

• apricots - 1 kg
• sugar - 1.2 kg + 100 gr
• water - 2 liters
• lemon - 0.5 pcs (or food citric acid - 2 teaspoons)

Cooking:

A feature of this cooking method is that we will deal with it for two days. And each time for a very short time, but you will have to insist for 10 - 12 hours each time.

And so, let's get started:

1. Wash the apricots and cut them into two halves if they are not very large, and into four parts if they are large enough. It is best to use strong, almost ripe fruits. If they are already fully ripened, then when cooked they will not turn out to be whole pieces. They will boil and the product will turn out more like jam, or confiture.

We have another task today. We need to keep the shape of the fruits, nourish them sugar syrup, own juice and give them an amber look. Therefore, the fruits should be slightly unripe, elastic to the touch, but already have a characteristic yellow or yellow-orange color.

2. Boil two liters of water in a saucepan. When it boils, add 100 g of sugar and 1 tbsp. spoon lemon juice, or citric acid. Any acid is a preservative, and in this case, sweet and sour syrup will play its role. He will conserve apricot slices, and with further manipulations with them, their shape will remain unchanged.

At the same time, it will soften the pulp and skin of the fruit, and it will be easier to soak in sugar syrup and its own juice, which ultimately will make it possible to give it an amber appearance.

3. Cook well cold water. It must be poured into a basin in a large enough volume to place a kilogram of cooked fruit there.

4. Put chopped apricots into boiling syrup. And immediately turn off the fire. Shake the pan lightly or rotate it from side to side so that the apricots do not stale. Gradually, the halves will begin to float, because air will begin to come out of them.

Shake and rotate the pan very carefully so as not to spill anything, especially on yourself.

5. Fruits should be kept in syrup for one minute. Then put them with a slotted spoon in cold water, and leave there for two minutes to quickly cool.

Then take them out and let them dry a little.

6. In the meantime, they are cooling, let's do the second syrup, in which we will actually cook our jam.

7. Prepare a basin or pan, it is better that it be with a thick bottom. In such a pan, heat is well kept and due to this, the heating of all components occurs evenly.

For a more even heating of the contents, it is best to use a divider. In this case, the heat from the fire will also be distributed evenly, which is undoubtedly much better for this cooking option.

Pour 1 cup of the syrup in which the apricots were boiled in the first stage into the pan. Then pour 1.2 kg of sugar into the syrup. Stir so that it dissolves quickly, and put on fire. The syrup should boil, and the sugar should completely dissolve.

8. After boiling, allow the syrup to boil for 3-4 minutes, then put the dried apricot halves into it. And so that they are all evenly covered with syrup, the contents again need to be shaken slightly.

But this must be done very carefully so as not to get burned. The syrup is very hot, besides, the sugar dissolved in it, if it comes into contact with the skin, can leave a severe burn.

9. Bring the syrup to a boil over medium heat and immediately reduce the heat to a minimum. Cook apricots for 15 minutes, with a minimum boil. The syrup should not boil in this case, but only gurgle slightly. This is clearly visible in the photo.

If you do not save the fruits, and the boil is more than enough, you will not be able to preserve their whole appearance.

10. After 15 minutes have passed, turn off the fire, and leave the apricots to cool under a towel for 10-12 hours, or overnight.

During this time, the contents will not only cool down, but also the fruits will be saturated with sugar and their own juice. They will, as it were, caramelize. And as you know, caramel is always transparent. So we will achieve the same transparency.

11. After 10 hours, put it on fire again, it is best to put it back on the divider and again bring the contents to a boil over medium heat. To sustain 15 minutes on very small fire practically without boiling, only with small bubbles.

And again we leave for 10 hours.

12. Then repeat the procedure again, we will have it third. As soon as 15 minutes of minimum boiling has passed, turn off the fire and allow the apricots to cool completely.

13. Then spread out in pre-prepared sterilized jars. They must be completely dry. Close with scalded and dried lids.

14. Store in a cool, dry place.

The jam turned out very nice. The fruits are translucent, strong, retaining their shape. They are a pleasure to look at. Why look at how tasty they are to eat, and how pleasant it is to treat your loved ones and guests with such a delicacy.

Prepare this option at least for a test. Only from 1 kg of apricots. Then you will cook it just like that.

How to cook apricot jam in a slow cooker

This recipe is for those who like to cook in a slow cooker in general, and jam in particular. It is very easy to cook it in it. And after watching the proposed video, you can see for yourself.

It's so fast, simple and easy. The product is thick, with a slight pleasant sourness. It's nice that even though it was cooked for a long time, the slices were preserved intact. You can eat it right away, or you can close it in sterilized jars and put it in storage for the winter.

To keep the color the same golden, it is better to store it in a dark place.

Thick apricot jam for the winter with nucleoli

To be honest, this is my favorite jam. And I cook it every year at least a few jars. And basically I like it precisely for the reason that it has a lot of nucleoli from fruits.

And although there is an opinion on this subject that the nucleoli are unhealthy due to the high content of hydrocyanic acid in them, I still like it. Maybe this hydrocyanic acid just doesn't work on me, or maybe the rumors are just too much exaggerated.

In my recipe, I add a large number of nucleoli. You can also add just a few of them.

It is believed that when adding 10 - 15 pieces to any apricot jam, on the contrary, this gives it a special taste and additional aroma. Therefore, you determine for yourself how many nuts you add.

You can use this information to prepare the above recipes.

As for the conversations, they mostly talk about harm, and the benefits are mentioned less often. And the benefits of nuts are undoubtedly there, and considerable. And maybe even it is more than harm.

Therefore, in this recipe, I will not write about the benefits and harms of these nuts. There are many articles written on this topic, and finding them on the Internet is not difficult.

But about the jam, I can say that it turns out not just tasty, but very tasty. Besides, well, how many nucleoli do you eat in it. From the strength of 10 pieces, how much hydrocyanic acid will be there?

In the recipe, I did not peel the skins from the nuts, you can peel it.

Instead of apricot kernels, almonds are also added. And using walnut prepare surprisingly tasty "royal jam". Someday I will also share his recipe.

I write a lot on a general topic, and someone will say “Closer to the point” and ask “Where is the recipe?” And the recipe has already been written in one of the previous articles, step by step, with photos, the whole process.

And if you feel that you want to try to cook such a delicious treat, just read it, or rather cook on it.

And in general, prepare an apricot treat according to any recipe, they are all delicious and worthy of attention.

By the way, you know that an apricot tree lives 150 - 200 years, of which 100 years it bears fruit perfectly. So, cook a delicious healthy treat from its fruits and live long as well. And be sure to be beautiful and happy!

Bon Appetit!