The simplest apricot jam. How to cook delicious apricot jam with slices, with seeds and for the winter - step by step recipes with photos

Apricot jam (quick)

Apricot jam

Quick apricot jam is my favorite. Apricots do not have time to boil too soft and soak in sugar in 15 minutes of cooking.

They become tender, pliable and harden in thick apricot syrup with pieces of freshness and summer! And this is not an image, apricots in jam are really perceived as fresh, with characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and it seems that my health immediately increased!

There is little sugar in the recipe, the cooking period is short, so store it apricot jam it is necessary in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature, you can cook ordinary apricot jam with the proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Boil it, as usual, until the syrup thickens (30-40 minutes).

proportions of apricot jam

• Apricots - 1 kg;
• Sugar - 300 g (can be 500).

apricots

How to cook apricot jam (quickly)

• Rinse the apricots, cut them in half and discard the pits. Pour in sugar, let stand so that the apricots release juice. If there is no time, you can warm the basin with jam over low heat, stirring constantly, the juice will flow quickly.
• When it boils, cook for 15 minutes. Stir, skim.
• Pack the jam into jars. Keep cool dark place.

You can also add zest and juice of 1 lemon (per 1 kg of fruit) to this jam. It will be very tasty. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly shading and revealing the taste of many fruits. Lemon is tastier than orange as an additive to jam.

Peeled apricots I cooked immediately, without waiting for the juice to separate. Apricot foams are very tasty!

What does every good hostess do in the summer, except for trips to the country or vacation at sea? Of course, a lot. But in the list of these activities there will definitely be a place for such an item as preparations for the winter. And definitely jam. The most popular, perhaps, is pitted apricot jam.

And this is not surprising, because its taste and sweetness are incomparable. And it's such a pleasure to open one jar in cold winter, for tea, with toast or cookies. Mm… Delicious.

It is done, by the way, much easier than you think. In this article, we will share with you the knowledge of how to cook pitted apricot jam. And we will analyze several recipes at once, which, we are sure, even a novice hostess can handle.

So, we will cook apricot jam according to the following recipes:

• Classic recipe;
• Recipe "five minutes";
• Recipe for jam slices;
• Royal recipe;
• And let's not forget about the jam recipe in the slow cooker;

All recipes are disassembled step by step to the smallest detail, so you can not even doubt that pitted apricot jam will definitely come out and will be insanely delicious.

Well, let's start!

A classic recipe for apricot jam

And first on our list is classic version cooking this beloved delicacy by many. Ours in this case cooked in three stages. This method allows you to save as many vitamins as possible, as well as preserve their natural taste. Among other things, the color itself will come out very bright, which is also a small plus.

What do we need for this:

• Apricots - 1 kg;
• Sugar - 1 kg.

In fact, the quantity can be as you wish, but please note that the ratio of the composition must be taken one to one! That is, if you want to take two kilograms of apricots, then there should also be two kilograms of sugar.

Let's start cooking:

• First you need to prepare the fruit. Rinse the apricots thoroughly and pat dry to leave as much as possible. less water. We take out the bones.
• Next, put everything in a saucepan and sprinkle with sugar. Now leave until the evening or right until the next morning. It is required that our fruits give as much juice as possible. Only then can you start cooking.
• So. Stage one. Let's say you left the fruit until the morning, and they released the juice. And the sugar almost melted. Excellent. Now put the pan on the stove and let it boil. Now we make the gas smaller and let it boil for just another three minutes. Then we leave alone to wait for a new day.
• Stage two. Fruits are saturated with syrup and it's wonderful. Now we make a small fire on the stove and gradually bring the jam to a boil. And then immediately remove from the stove until the next day.
• And finally, the third stage. Our fruits are well soaked and our sweetness has become transparent. We make a medium fire under the jam. When it boils, let it boil for a few minutes.
• And now we pour it into jars.
• When the jars are already rolled up, you need to turn them over and let them cool completely.

It's all! Congratulations, your efforts were not in vain and apricot jam according to the classic recipe is finally ready!

Pitted apricot jam "five minutes". Express method

Jam "Five minutes"

And now you will learn how to cook pitted apricot jam in almost five minutes! After all, many of us, in the conditions of the modern rhythm of life, often may not have enough time to cook according to “full-fledged” recipes, but we really want jam! This is where our “five-minute” will come to your aid.

And don't worry - your jam will turn out just as sweet and tasty as according to the classic recipe, because this method has been tested by more than one generation of hostesses.

Note! There is a small twist to this recipe. For 1 kilogram of apricots, you need to take approximately 500 grams of sugar. That is, we take half as much sugar for the available mass of fruit. Remember? Then let's get started!

How to cook:

Like last time, the first step is to wash and dry the fruit. Now cut in half right along the natural "seam". Separate the bone. If your fruit is large, it is advisable to cut in half again. We weigh our fruits without seeds, so as not to overdo it with sugar.

Now add sugar and smooth out so that the apricots are completely covered. We cover and let it brew for four hours so that the fruit releases the juice.

In the meantime, let's prepare the jars. It is noteworthy that they can be sterilized even in the oven. Now let's talk more about this method. Washed jars should be placed in a cold oven. The temperature level should be set in the region of 120-130 C.

And when the oven heats up, we stand there for about seven minutes so that our jars dry completely. And then let them cool down. It is enough to put the lids in a separate bowl, pour boiling water and leave for ten minutes.

So, our four hours passed and the apricots started to juice. We put the pan with jam on a small gas and heat it. There is no need to stir. Even when they are hot, you can gently stir from the bottom up.

We continue to heat up. Our task is to dissolve the remaining sugar. Stir occasionally. When our jam boils, boil for another seven minutes. And now you can pour into jars that we sterilized earlier.

Well, we spilled our delicacy to the very necks. Now roll up and quickly turn over. We put it in a dark place, wrap it up and let it cool.

And one more little tip:

Since there is not much sugar in this jam, it would be better to store it somewhere cooler.

That's all! Of course, a five-minute pitted apricot jam is not cooked in just five minutes, but much faster compared to other recipes. You did a great job!

Apricot jam slices

I must say that this recipe has one slight difference from the previous two. And it lies in the fact that the jam is almost not boiled, but only poured with syrup. But this happens over the course of three days.

The composition is the same - we take a kilogram of sugar per kg of fruit.

Let's start cooking:

We start the process with the same actions - we wash the fruits, dry them, take out the bones. Here you can take apricots slightly underripe.

Pour sugar into a saucepan. The ratio of water and sugar should be somewhere around 15 ml. per 1 kg. We stir on gas and let it boil. Now you need to boil for about another five minutes. It is better to stir more often, so as not to burn.

Our syrup is cooked and now we fill it with fruits. Try to distribute the fruits so that they are completely covered.

Close with a lid or foil. We do not touch the whole day.
Our delicacy let the juice out, and it must be carefully poured into a separate saucepan. We are removing the apricots. We put the saucepan with juice on medium gas. Constantly stirring the syrup, let it boil. After that, let it boil for about three more minutes.

Next, remove the syrup and immediately pour into the apricots. Cover the pot with a lid or cling film. Again we leave alone our delicacy for the whole day.
The next time we do the same - we drained the syrup, boiled it well and poured the fruit again. After that, we again leave alone for the whole day our almost ready-made jam.

The fourth and final day came. Boil the jam and let it boil for five minutes. At this stage, it will not be superfluous to pour in a little citric acid, or a few drops lemon juice. Turn off the stove and pour our jam into jars.

Congratulations! You did great!

Pitted Apricot Jam - Royal Recipe

And in this recipe, we will discover the secret of such an appetizing jam that they would not be ashamed to treat even the Queen of England herself! The method of preparation, and the composition is quite non-standard for ordinary apricot jam.

Still Pitted Apricot Jam royal recipe preparation is not as difficult as it might seem at first glance. The main feature is that nuts are added to the jam. Most often walnuts, but any other is possible. The essence is in the nut itself. If there are no nuts available, you can simply replace them with apricot pits.

So, let's start with the list of components:

Apricots - 2 kg;
Sugar - 2 kg;
Water - 500 ml;
Nuts - 150 g.

Let's start making:

Start, as always, with standard manipulations - wash and dry. Please note that for this jam, the apricots must be of medium maturity. You could say solid.

The stone must be removed so as to leave the fruit intact. That is, it is not required to completely separate the halves. Carefully make an incision along the seam and remove the bone. And now the most interesting. The bone is also carefully replaced with a nut. And we do this procedure with all apricots.

We remind you that if you do not have nuts, you can take the bones themselves for this. They need to be carefully split, the nucleoli removed and put back into the fruit. But it’s better to use nuts anyway, because the nucleoli can add bitterness to the delicacy, and we don’t want that, right?

Now let's make the syrup. Pour water into a saucepan. Let it boil and add all the sugar. Stir often so that the sugar melts and does not burn. We spread our apricots in syrup. Boil for about five minutes, then turn off and close. Leave alone for six hours. Fruit should be soaked in syrup.

After this time, put on the gas. It barely boils - we remove it from the stove, remove the foam and again forget about it for six hours.

When the jam was again allowed to boil, reduce the gas and boil for half an hour. And now we pour it into jars.

All is ready! It is noteworthy that two liters of jam and half a liter of syrup came out of the amount of apricots we took. We wrap the banks and wait until it cools down.

Apricot jam - a recipe for a slow cooker

Seedless apricot jam can be made even in a slow cooker. This recipe, like the rest, will be step by step.

What components do we need:

• Apricots - 2 kg;
• Sugar - 1 kg;
• Agar - 2 tablespoons;
• Juice from half a lemon.

In fact, it is even easier and faster to prepare than the five-minute recipe. But only the owners of multicookers can boast of such happiness.

So where do we start:

At the beginning, as usual, we wash our fruits and let them dry. Be sure to remove the bones. You can do this however you like, leaving the apricot whole or cutting it in half.

We turn on the "Jam" mode on the multicooker and wait a couple of hours.
When the slow cooker finishes its work, add agar.

That's all! Our jam is ready. It remains only to roll it into pre-sterilized jars.

Pitted Apricot Jam with Lemon

In the case of using this recipe, you need to be prepared for the fact that the lemon will give a kind of bitterness. Although, despite this, many people love this recipe.

• We calculate the amount of necessary products for making pitted apricot jam with lemon from the ratio that per 1 kg of apricots, add one lemon, add 1 kg of sugar and about a glass of water.
• Cut the lemon into rings, leaving the skin on. The resulting rings are cut into quarters, removing the bones.
• Dip the quarters of the lemon into the a large number of water and keep it there for 5 minutes. This is necessary so that the skin becomes softer, not stiff.
• My apricots, dry with a towel, divide into slices, extract the kernels, add sugar and insist until the juice appears.
• Then boil 2 times for 5 minutes and 1 time for 15. When boiling for 3 times, add lemon slices.
• And we pack the cooked jam in jars.

Pitted apricot jam with orange

This jam can be cooked in 2 ways:

1. Cook in 3 sets for 20 minutes.

2. Boil in 1 run for an hour.

• We take ripe and elastic apricots in a volume of 3 kg, wash, dry, cut into slices and get rid of the stone.
• Next, you need to scroll 2 oranges in a meat grinder along with the peel.
• We evenly distribute the apricots over the vat, sprinkling everything with orange chips, and then with sugar. We are waiting for about 3 hours, during which time the juice will stand out.
• Then we boil the future pitted apricot jam with orange for 20 minutes, while removing the foam.
• Repeat the procedure 2 more times and distribute into jars.

Apricot can be safely called one of the wonders of nature. After all, it is not only very tasty, but also has many useful properties. In particular, it contains many vitamins. And how nice it is to put a slice of summer mood on the table for tea in winter.

In this article, we have collected for you only the most simple and very delicious recipes apricot jam. Seedless, pieces and even with nuts! Whichever of these recipes you cook - classic, royal, in a slow cooker - you can be sure that you will definitely get it very sweet and tasty. Enjoy your meal!

Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves such a delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very awesome tasty?

What do you think, is it possible to add apricot kernels to add flavor to this dish? If you don’t know, then rather read this article, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other pastries.

Interesting! It turns out that apricot jam can be cooked both whole fruits and amber from halves, or you can do it differently, boil it down a lot to make jam or jam.

Which workpiece option do you prefer? Write your comments or wishes, I will be very glad to read.

Apricot Jam with Pitted "Royal Recipe"

In another way, this option is called royal, it looks very great, for gourmets it's just a godsend, besides, it's a very simple way of cooking. You can cook with whole apricots, but at the same time removing the stone from the middle, it will turn out very, very tasty.

We will need:

• for every kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour over with boiling water, and then remove the seeds, but do not throw them away.

2. Pour sugar over the entire container with these sunny beauties.

3. Stir very gently with a slotted spoon and leave them for a couple of hours so that the sweet juice and aroma stand out.

4. Now open the bones and remove the grains, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, put them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in two.

5. So, how to add nucleoli to jam? You need to do this after you boil the jam for 30-40 minutes after boiling, cook over low heat and remove it every time there is foam.

7. It turned out very nice. Pour hot jam into dry sterilized jars, wrap with sterilized metal lids, due to the fact that the method is hot, the containers are re-heat-treated.

Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (you will learn how to do this later), then pour it into jars hot, but wait until it cools, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you don’t cook for five minutes, then you can pour it cold, but it’s better in a hot one, just let it cool in a jar.

8. Turn over immediately, wrap well in a towel, and leave it to cool completely, and then lower it into the cellar or send it to a cool place.

9. Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. Here is such a magical mixture you should get. Tasty discoveries and achievements!

Important! What to do if the finished dish is moldy or fermented? If it fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, maybe you didn’t remove the foam during cooking or washed the fruits poorly and this caused such unpleasant processes.

As promised, I share the link “How to peel apricot pits very quickly and easily?”

Cooking apricot jam according to a proven recipe

Simple pitted apricot jam for the winter - thick and very tasty

Do you want to make it for the future, so that it does not sour and ferment? Then take this note to help and cook on it.

As a child, I remember eating such a masterpiece with my aunt, who always prepares it for the winter, I don’t know why, but she seemed to me to get the most delicious, probably not casually, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.

Important! Be sure to rinse the apricots well under running water.

It seemed to me by itself, everyone does this procedure, but someone doesn’t get jam, it starts to ferment, take off, and a lot more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is quite small, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily come off them.

Interesting! If this miracle is bitter for you, then do not be upset next time, just remove the skin from the nucleoli and apricots.

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this the best recipe from the cook.

We will need:

• apricots - 1 kg
• granulated sugar - 1 kg

Important! Note the proportions 1:1, always remember this.

Cooking method:

1. Well, here they are our sunny beauties, ah-ah-ah, the main thing is not to eat them right away while washing and cutting. Once I already cooked jam ... 😛 first I ate a piece myself, then my husband came in, the children followed him and in general I had to cook it another time.

Well, let's get started, the first thing, as I have already noted, is to wash the fruits well, it would be better if you soak them for a while in some water.

Important! Take only the freshest and most ripe ones, but at the same time they should be firm, not soft, soft overripe ones are better to take for jams or marmalade.

2. The second step, you will need to remove the bones, how to do it neatly and quickly? There are ways, but how do you do it?

Interesting! The first fastest in my opinion is to take special device, which will remove the pit itself, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone must have seen it. 🙂

The second way, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.

The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.

3. Now proceed directly to cooking food. In order to do this, you need to pour the prepared fruits with sugar, and put them in a cool place.

Important! They must give their juice to make it tasty and fragrant.

4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools down and the juice is better absorbed, 11-12 hours should pass. After that, bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing burns.

5. Well, take a sample, everything is ready, it remains to pour into jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.

Important! It is best to take small jars, and another question is how and where to store? This is best done in a cellar or in a cool place, such as a refrigerator.

I wish you everything turned out for 5+, the main thing is to be in good mood and you'll be fine!

Apricot jam with kernels for the winter

This type will be pitted with nucleoli, and will be assigned to fast option cooking, in our family it is called "Five Minute". Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.

Interesting! By the way, not only from apricots you can cook five minutes, but from any other berries, because this is the most useful option, since it does not require large cooking, which means it will retain more vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare it, and the result is cool, fragrant and very, very beautiful, just amazing amber.

You can cook this delicacy with the addition of water, or you can without it. Which one do you like more? I will tell you step by step today with the use of water.

We will need:

• Apricots - 2 kg
• Kernels from apricot kernels– 220 g
• Sugar - 2 kg
• Citric acid - 6 g
• Water - 400 ml or 2 tbsp.

By the way, why add citric acid? So that it can be stored in the cellar longer and not be so cloyingly sweet, but slightly sour in taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the pits from them, and knock out the nuts from the pits, how to do this, I wrote and showed you above.

Now the nucleoli can also be bought loose, but of course I took them from the very apricots from which this jam will be. First, boil the sugar syrup, for this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. Such beauty and smell is in the kitchen! Now throw in the citric acid, for a sour touch and for better preservation of the dish.

Important! Now leave the jam to stand for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product is already ready.

4. The final stage again start cooking 5 minutes after boiling, let cool and cook until, stirring each time, until it is ready (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if the drop does not spread, then it's time to turn off the stove.

Important! You can cook even 1 time, and immediately pour it into jars, in which case it will be much more useful, but this is stored only in the refrigerator and not for very long.

Pour into washed sterilization jars, roll up under the lid and enjoy the taste.

Important! If it turned out liquid? What to do and how to fix the situation? Just strain the sugar syrup and boil it down to your desired consistency.

5. Such a delicious miracle turned out with a pleasant aroma of almonds.

Apricot jam slices in syrup

It turns out that this is an Armenian version of cooking, with the addition of water, which also turns out to be amber and transparent in color. To achieve beauty, you need to take fruits that are not wrinkled, but hard, beautiful on appearance so that the slices are then one to one, overripe ones will not work, it will turn out jam, or mashed potatoes.

We will need:

• apricots - 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, I generally usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Boil until boiling on fire.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them stand in it and cool down. Pour the cooled syrup into a bowl. Next, bring the syrup to a boil again, and then pour the slices into it, they should stand in it and cool.

3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be weak. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let cool. Step No. 3 will need to be repeated 4-5 times, of course, you can immediately boil it, that is, boil until cooked, but the result will not be the same, using this technique, the jam will turn out slice to slice. Therefore, it is up to you to decide, if time permits, then you will have to “puff up”.

4. The finished miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids should be washed and boiled well. Serve with coffee or cocoa for an afternoon snack or just for fun. Bon appetit, friends!

Amber apricot jam fried in a pan

It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a blank in a pan, which then will certainly please everyone. We are surprised that it is not a bowl or a pan that is used, but the secret here is this, in the pan you get this gourmet with caramel flavor. For elegance, you can also add lemon or lime juice, that will be cool. original version, is not it?

We will need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tbsp
• good mood

Cooking method:

1. Wash these yellowish, slightly orange fruits and wipe them with a dry towel.

2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut into cubes.

3. Turn on the fire, the main thing is weak and cook until the sugar dissolves, then add a little and cook until tender, carefully adjusting the halves from under each other so that caramel turns out of the syrup, i.e. the syrup should start to stretch. Should take about one hour.

If you made cubes, then it should look something like this:

Important! Do not forget that the proportions of sugar and fruits are 1 to 1.

4. Now take the sterilized jars and pour the creation into them. Roll up the lids and put the jars under a fur coat for the night. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes such a dessert, it can be used in pies, lubricate cupcakes, cakes and even cottage cheese casserole or cheesecakes. Orange will give an unexpected taste of citrus, try it.

To get very thick, it is important to take overripe fruit, but look carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

• Apricots - 1 kg
• Orange - 1/2 pc.
• Sugar - 0.6 kg

Cooking method:

1. What do you think, in order to achieve such a consistency as in this picture, what needs to be done? Yes, that's right, you need to twist it in a meat grinder or use food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. Bones are not needed. The output should be such a puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.

3. What a beauty all the same, it just takes your breath away from the brightness of such ingredients, the smell is simply amazing. I want to no longer cook, but to eat everything.

4. Add sugar and stir until the mixture gives juice. Cook on a slow flame after boiling for 40-50 minutes. And then send this miracle of nature in jars.

It's such a mess, isn't it? And how you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.

By the way, remember dandelion jam? I have already opened one jar and ate it. 😈 , and my beloved family helped me.

How to cook at home apricot jam in a slow cooker

In your favorite miracle helper, it turns out even tastier and more boiled, especially if it is jam, the fruits themselves will melt right away, turn into mashed potatoes, I suggest watching the video from the YouTube channel.

Advice! If suddenly such a situation happened that an open jam suddenly became sugary, what to do in this case, I suggest cooking delicious jelly!

On this, write more wishes or advice, which one tell everyone which peach or apricot do you like more, maybe you have some interesting secrets of your own. See you all, have a great weekend!

Sincerely,

It is always not only charmingly tasty, but also very presentable. In this article, we will give four recipes for making delicious jam from these wonderful sunny fruits. Choose the recipe that suits you, make jam for the winter and enjoy its taste.

How to cook seedless apricot jam

To make the jam tasty and stored for a long time, let me remind you of the simple rules:

• for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil soft (unless, of course, you are preparing apricot jam);
• if you are making jam from whole pitted fruits, then it is convenient to remove the pit using wooden stick for food or a pencil - from the side opposite the stalk, pierce the apricot with a stick and push the stone into the hole;
• it is very convenient to cook apricot jam in slices, simply cutting the apricot in half and removing the stone;
• carefully sterilize jam jars if you don’t want all the work to go down the drain;
• cook jam over low heat;
• apricots will remain intact if the jam is cooked in several stages;
• jam is not sugared if you put a little citric acid or lemon juice at the very end. Read more:

Ingredients:

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

Cooking:

1. 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.
2. We select dense, ripe and strong fruits. Wash thoroughly and carefully, put them on a towel and let them dry.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 brew, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.
8. What a beauty! Each slice, like a piece of amber, pleases beautiful view and amazing taste.
9. 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.
10. If you do not have so much time for cooking, then it can be reduced. After three fillings with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.

Pitted Apricot Jam with Kernels - Royal Recipe

Cooking a recipe with whole fruits stuffed inside with kernels or nuts 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.

Ingredients:

• apricots - 2 kg
• sugar - 1.5 kg
• kernels or nuts - 300 gr.
• water - 2 - 3 tbsp.
• citric acid - 1 tsp

Cooking:

1. Select fruits that are ripe but firm. Rinse well, dry.
2. Next, remove the bone with a wooden skewer. We put the skewer to the place where the stalk is attached, press the bone and push it out from the other side, we try to injure the integrity and pulp of the fetus less.
3. Next, prepare the bones. We prick them with a hammer so that the nucleoli remain intact.
4. To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films can be easily removed.
5. When I get few nucleoli or if they are bitter, I replace with almonds.
6. As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.
7. We start the fruits. Next, whole apricots, pitted, stuffed with nucleoli inside, put in a basin in which we will cook them.
8. In another container, boil the syrup. Pour water, pour sugar and citric acid, dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
9. Let it soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give their taste and aroma.
10. The preservation of the shape of the fruit depends on the method of cooking. It must be carried out in stages so that sugar penetrates into the fruit gradually.
11. Then we repeat the process twice. During the preparation of jam, do not interfere with it, as the fruits may be damaged. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
12. Foam that will appear on the surface in large quantities must be removed with a slotted spoon or spoon.
13. When the syrup becomes thick and viscous enough, and the fruits are translucent, we can assume that the jam is ready.
14. Pour boiling into sterilized jars, roll up. Wrap with a blanket and leave to cool completely. Store in a dark cool place.

You can store such jam for no more than a year, because the bones begin to produce poisonous hydrocyanic acid, which can cause poisoning

We have such an apricot dessert that only lasts until the New Year.

Despite the simple cooking recipe, it turns out very tasty and healthy, because thanks to minimal heat treatment, apricots retain a maximum of vitamins.

Ingredients:

• apricots - 2 kg
• sugar - 2 kg

Cooking:

1. Wash and dry fruits. Cut along the groove into two halves and remove the seeds.
2. In the bowl in which we will cook the jam, fold the halves of the fruit, cover with sugar.
3. Leave overnight. Apricots gave the juice in which they will cook.
4. We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.
5. Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store in a dark and cool cellar, no more than 1 year.

Recipe for apricot jam with oranges, passed through a meat grinder

Would need:

• 4 kg apricots
• 1 kg oranges
• 4 kg sugar
• 1 teaspoon citric acid

Recipe preparation:

1. Wash apricots, remove pits.
2. Wash oranges, peel, cut into slices, remove pits.
3. Pass apricots together with oranges through a meat grinder. Add sugar to the resulting mass and mix well. Cook for 30 - 40 minutes from the moment of boiling over low heat. At the end, add citric acid.
4. Arrange the finished hot jam in sterilized jars and roll up.

Pitted apricot jam

Would need:

• 1 kg apricots
• 1 kg sugar
• 5 g citric acid

Recipe preparation:

1. Wash the apricots thoroughly. For this recipe, you need to take small, not quite ripe apricots.
2. Slightly opening the apricot, remove the stone, but so that the apricot is not wrinkled and not torn in the groove. Almost whole fruits are obtained, but only without seeds.
3. Place almost whole fruits in a bowl for jam, fill with water. Pour in enough water to just cover the apricots:

• Pour in sugar and bring to a boil. Turn off the fire. Let it brew for 3-4 hours.
• Then put the fruits back on low heat. Boil for 25 - 30 minutes.
• At the end of cooking, put citric acid.

1. Transfer all finished contents to jars and close. Wrap the jars to create additional warmth, after a few days, transfer the jars to a cooler room.

Would need:

• 1 kg apricots
• 1 - 1.2 kg of sugar
• 11/2 cups water
• 3 - 4 g citric acid

Recipe preparation:

1. We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick several times with a pointed wooden stick.
2. We lower for 2 - 3 minutes in boiling water and immediately cool in cold water.
3. The fruits prepared in this way should be poured with hot syrup, brought to a boil over low heat and boiled for 4-5 minutes. Then turn off the heat and leave for a few hours to cool. So repeat 2 more times and cook until tender.
4. Before the end of cooking, add citric acid.
5. Roll into jars and turn upside down.

Would need:

• 1 kg apricot
• 1 kg sugar
• 1 liter of water
• black currant

Recipe preparation:

1. Wash ripe and whole apricots and carefully remove the stone without injuring the fruit so that it remains intact.
2. Put 2 blackcurrants in the middle of the apricot fruits.
3. Carefully put all filled fruits into a saucepan, pour sugar syrup over, bring to a boil and leave for 8-10 hours.
4. Then again put on fire and boil, stirring, 10 - 15 minutes.
5. So repeat 3-4 times.
6. Transfer hot to clean warm jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - no cooking

Would need:

• 1 kg apricot
• 1 kg sugar

Recipe preparation:

1. The recipe requires only a large, dense, ripe apricot with a sweet stone.
2. Wash apricots and remove pits. To do this, we grab the fruit with our fingers and push the bone with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
3. We break the bones, take out the nuts and taste - they should be sweet. Then we put the nuts back into the fruit.
4. From sugar, with a small amount of water (only so that the sugar does not burn), syrup is boiled and hot pour the prepared fruits with nuts. Let cool, do not cook apricots.
5. Then drain the syrup, boil and pour over the apricots. Let cool again. We don't cook.
6. We repeat this procedure 3-4 times.
7. When hot, lay out in clean jars and roll up.

Apricot confiture from peeled pitted fruits

Would need:

• 1 kg apricots
• 2 kg sugar
• 11/2 cups water

Recipe preparation:

1. Boil sugar syrup, filter and cool.
2. Dip washed and prepared apricots for 3-3 minutes in boiling water. Then remove the skin from the fruit, cut in half and remove the seeds.
3. Put the apricots in cold syrup and put on low heat. Remove foam periodically.
4. As soon as the confiture boils, remove it from the heat and put it in a cold place for 10 - 12 hours.
5. After that, over low heat, again bring the contents to a boil and again remove from heat and put in a cold place for 10 - 12 hours.
6. We repeat this operation 2-3 times until ready (the fruits do not float in the finished confiture).
7. Pack hot in jars, but roll up after cooling.

Apricot jam - "Wonderful" jam from pieces of apricots

Would need:

• 1 kg apricot
• 500 g sugar

Recipe preparation:

1. Jam can be made from fruits of different ripeness.
2. Dip hard apricots in boiling water for 2-4 minutes. Then we remove the skin, cut the fruit into halves, remove the seeds.
3. We remove the stones from soft apricots, put them in a saucepan, add 4 tablespoons of water, close the lid and heat over low heat until softened. Then we carefully knead the fruits, add sugar and continue to heat with stirring.
4. Hard fruits, peeled, cut into small pieces and pour into a hot puree. We cook until ready.
5. We pack hot in clean jars and immediately roll up.

Thick pitted apricot jam - a recipe for the winter

I personally like thick jam more, it even seems that the aroma of such jam is more saturated. In principle, the density of any jam depends on the duration of cooking. The longer you cook, the thicker the jam. In this recipe, the proportion of sugar is approximately 1:1. Do not cut apricots in half, they will be whole, only without a stone.

For apricots to keep their shape, choose firm, firm fruits.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 180 ml

Cooking:

1. We wash the apricots, dry them a little. Remove the bone with a regular pencil. To do this, we pierce the apricot with a pencil from the side opposite to the stalk, pry the stone and push it through the stalk.
2. We cook sugar syrup. To do this, pour water into the pan, pour sugar into the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to skim off the foam.
3. Leave the jam to cool for 12 hours.
4. Again, bring the jam to a boil and cool again for 12 hours. So we repeat 1-2 more times.
5. The longer the jam is cooked, the thicker it becomes.
6. We lay out the jam in sterilized jars. Look, it turned out the sun in the bank.

Apricot jam with slices - recipe with photo

A very similar jam with syrup and cooking in several steps, only cut the apricots in half. This recipe is with minimal cooking, so useful material should be preserved.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 250 ml
• citric acid - a pinch or 1 tbsp. l. lemon juice

Apricots for this jam, try to pick up hard, unripe, so that they do not fall apart during cooking.

Cooking:

1. With a knife or hands, we divide each apricot in half, remove the stone.
2. Cooking syrup. To do this, pour sugar into the pan and pour cold water. Put the pot on the fire and bring to a boil. Do not forget to constantly stir the sugar, otherwise it will burn to the bottom of the pan. Pour apricots with boiling syrup, cover with a lid or cling film and leave for a day.
3. After a day, we drain the syrup into a separate pan, during which time it becomes a beautiful amber color. We put on fire and bring the syrup to a boil and boil for 2-3 minutes. Pour apricots with hot syrup again and leave again for a day.
4. We repeat this procedure again (3rd day), pour hot syrup again and leave again for a day.
5. On the 4th day, we no longer drain the syrup, but boil all the jam for about 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.
6. We lay out such jam hot in clean sterilized jars and close with sterilized lids.

Now it has become popular to cook jam with walnuts - it is healthy, tasty, and beautiful.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• walnuts - 150 gr.
• water - 1.5 cups

Cooking:

1. We will cook apricots in slices, so we divide each apricot into two halves. It is more convenient for me to do this with a knife, although I saw how cleverly some housewives separate each fruit with their hands. We remove the bone.
2. Pour sugar into a bowl or saucepan, fill with water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.
3. Pour apricots and walnuts into the syrup and cook for 5 minutes. We leave the jam overnight so that all the ingredients are well saturated with syrup.
4. The jam will be more delicious if the walnuts are pre-fried.
5. Again put the jam on a small fire, after boiling, cook for 15-20 minutes.
6. We lay out the finished jam in sterilized jars.

When we add sour gooseberries to sweet apricots and banana, we get a wonderful vitamin jam. I hope you enjoy this option, give it a try.

Ingredients:

• apricots - 1 kg
• gooseberries - 5 kg
• bananas - 2 pcs.
• sugar - 2.5 kg

Cooking:

1. First, prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries with a blender until smooth. You can, if you want, leave part of the gooseberry as a whole, it will be even more beautiful.
2. We also wash the apricots and cut them in half. And cut the apricot halves into cubes. We do not need bones, we remove them.
3. We peel bananas and knead the pulp of bananas with a fork, you can also use a mixer.
4. We put all the ingredients in a saucepan for cooking, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
5. Cool the jam to room temperature and put it in the refrigerator overnight. And in the morning again you need to boil for 15-20 minutes.
6. We lay out hot jam in sterilized jars. This jam is stored in a cool place.

Seedless apricot jam for the winter with cognac - a royal recipe

An original and simply royal recipe for apricot jam will surely warm you up in winter, and at the same time it will lift your spirits.

Ingredients:

• apricots - 1 kg
• brandy - 100 ml
• sugar - 750 gr.
• lemon - 1/2 pc.
• cinnamon - 1/3 tsp
• water - 200 ml

Cooking:

1. We first prepare the syrup from 200 ml of water, pour in the sugar and stir until the sugar is completely dissolved.
2. We divide the apricots into 2 parts, remove the stone and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After that, let the jam cool to room temperature and put it in the refrigerator overnight.
4. The next day, bring the jam back to a boil, pour in brandy, add ground cinnamon and cook over low heat for 20-30 minutes. The jam should thicken during this time.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. We lay out in prepared jars. I don’t risk putting jam in jars without sterilization - it’s a pity to work, and I recommend that you don’t be too lazy and sterilize jars and lids.
7. After laying out the jam, the jars should be turned over.

Delicious apricot jam with coconut

Well, one more original recipe with coconut flakes. I admit right away that I didn’t cook it myself, but I’m going to. It's a very original recipe. Coconut and vanilla give this jam a unique flavor, and curry probably brings Ayurvedic notes.

Ingredients:

• apricots - 1.5 kg
• sugar for jam with pectin - 500 gr.
• lemon - 1/2 pc. or citric acid - 1/2 tsp.
• vanilla sugar, and preferably a vanilla pod - 1/2 tsp.
• water - 200 ml
• coconut flakes - 4 tbsp. l.
• curry powder - 1 tsp

Cooking:

1. Cut the apricots into pieces and place in a bowl.
2. Add vanillin. If you have vanilla, then cut the pod in half and remove the pulp.
3. Pour sugar into apricots, add citric acid or lemon juice.
4. Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
5. Add the coconut flakes and curry powder to the pot and bring to a boil again.
6. That's all. It remains to decompose into jars.

Recipe for apricot jam without cooking - 2 ways

You will need:

• How many apricots will go into 700 gr. bank
• Sugar
• For syrup:
• 1 cup of sugar
• 1/2 cup water

Method number 1

1. Remove the pits from the apricots, being careful not to separate them completely.
2. Add a teaspoon of sugar to each
3. Put apricots in a sterilized jar
4. Mix water and sugar in a saucepan
5. Put on fire, cook, stirring constantly until the syrup becomes clear.
6. Pour boiling syrup over apricots in a jar, cover with a sterilized lid

Method number 2

1. Cut apricots in half, remove pits
2. Put a layer of apricot halves in a sterilized jar
3. Cover with sugar and so alternating layer by layer until the jar is full
4. Cover the jar with a sterilized lid
5. In a large container, put a towel on the bottom, put the jars, pour water
6. Put on fire and bring to a boil, sterilize the jars for 30-35 minutes
7. Tighten the lids tightly, turn the jars upside down, cover with a warm cloth and let cool completely. Read more:

Apricot jam with kernels - a simple recipe for the winter

This apricot jam recipe is perfect for those who don't want to mess around with preparations for too long. In addition, there will be no need to throw out the bones, because, yes, yes, they will also go into action! For many, this will be a surprise.

Ingredients:

• apricots - 1 kg;
• sugar - 1 kg.

Cooking:

1. We choose fruits that are plump, but ripe. Cut the apricots in half, get rid of the core, but! Do not throw away the kernels! They will need to be cleaned up.
2. Put the peeled and washed fruits in a saucepan, cover with sugar. Next, cover with a lid and let it brew.
3. As soon as the juice appears, put the pan on a small fire.
4. After boiling, we cook our future sun for another 5 minutes, simultaneously removing the foam.
5. After cooling completely, carefully remove the apricots. This is necessary so that the fruits are not digested and remain elastic.
6. Now let's move on to the syrup: let it boil, then cook for another 15 minutes over low heat, removing the foam. We lay the apricots back and wait for the boil, then boil for another 2 minutes. When we turn off the fire, add the washed and pre-dried nucleoli and mix.

The jam is completely ready, now it can be laid out in jars. Enjoy your meal!

Pitted Apricot Jam - Recipe with Lemon

The next recipe for apricot jam will be with lemon. Oh, how good it is to open a jar of tender, viscous, sunny jam in winter. Remember how you closed it, how you cooked it, remember those sunny days ... By the way, such a delicacy will be not only tasty, but also healthy because of the citrus content!

Ingredients:

• 1.5 kilograms of sugar;
• 1 kg of juicy apricots;
• one lemon;
• 200 ml of water.

Cooking:

1. First of all, prepare the apricots. They need to be washed, cleaned, and the bones removed from them.
2. Then we transfer the fruits to a saucepan and cover with sugar and put in a cold place for 8 hours.
3. It is best to prepare in the evening, then the apricots will give syrup overnight. And in the morning you can start cooking.
4. The resulting juice is drained from the cooking basin. We put sugar and water in it. Then mix all this sweet mass well. Heat up and cook for 15 minutes.
5. Make sure the syrup boils very slowly.
6. After we insist on filling for another quarter of an hour. Pour apricots cut into halves with this mixture and send for 6 hours in a cold place.
7. Then we heat the jam and cook it for about 5 minutes, while removing the foam.
8. We let our almost ready jam cool down. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.

Now you can lay out the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer to storage. Enjoy your meal!

Today we will again talk about apricot jam - thick, tasty and fragrant. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and treats for tea.

There is hardly a person who would refuse it on occasion. In any case, I have not come across any. When someone comes to visit us, and I put a vase with an amber-colored treat on the table, very soon I have to refill it. It is eaten before the tea in the cups has time to cool.

And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still no less tasty recipes that are also worth preparing for them.

As you know, an apricot delicacy can be prepared both with whole fruits and with cut slices, or halves. Under certain cooking conditions, you can get it with whole intact pieces, or you can boil it down to the state of jam or confiture.

For lovers of this type of sweetness, I would advise you to cook in small batches, and a few different types. Because it is simply not possible to choose which one is tastier. All varieties are obtained one tastier than the other.

It is very good to drink tea with whole and half fruits. Personally, I love it when all the pieces are tangible and have weight. It is always nice when you come across a large piece of a berry or fruit. And here you can actually eat them whole.

But it is no less pleasant when there is a very thick jam, or confiture, or marmalade. It is also delicious to drink tea with them, and you can even cook delicious sweet pies or cookies with filling with such delights.

Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like more.

"Five-minute" from pitted apricots with nucleoli

"Five Minutes" is very popular among our people. And not only with the use of apricots, but also with other berries and fruits. And there are several good reasons for this.

1. Firstly, because it takes very little time to prepare it.
2. Secondly, the product is not digested.
3. Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
4. Fourth, it keeps well even at room temperature.
5. And fifthly, it's delicious — delicious!

We have already prepared a similar option for a very simple and easy recipe, which invariably turns out a delicious delicacy. It was prepared without the presence of water and very quickly, in just one boil. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!

But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages for 5 minutes, but without insisting the syrup for 10 - 12 hours.

A delicacy prepared in this way will be very well stored just in the pantry, and will not be candied even without the addition of lemon juice or acid.

We will need:

• apricots - 1 kg
• sugar - 1 kg
• water - 150 ml

As I noted in previous recipes, the standard sugar content is given here and the finished product is quite sweet. If you want, then this amount can be reduced to 800 grams per kilogram of fruit.

Moreover, when we get the seeds, 800 grams of apricots will remain.

Cooking:

For cooking, we will need strong elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.

Take a kilogram, it will make a little more than a liter of the finished product. Enough to save it for the winter and taste it.

1. Wash the fruits, cut into two halves, or into four parts if they are very large.

2. Remove the bone. You can completely, or you can split it and remove the nucleoli. I propose to cook our sweet today with them. Kernels can be left in the peel. And you can briefly pour boiling water over them and pull off the entire skin. This can be done quite easily.

I have already brought to your attention the option with nucleoli. But who did not have time to get acquainted with it, follow the link, it is given there. And today the recipe, although also with nucleoli, will be much faster to cook according to it.

3. Prepare syrup. In order for the jam to turn out thick and viscous, for its preparation we will take only 150 ml of water. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remain in the form of syrup. And so as not to be left, I decided to try to make a syrup of just 150 ml.

It was possible to do without water at all, but then you need to have time to infuse and extract your own juice. Today we do not have such time, so we will use water.

4. Pour sugar into a saucepan and pour water over it. Put the pan on a small fire and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.

Let it simmer after boiling for 3-4 minutes.

5. In the meantime, transfer all the fruits to a basin or other container in which we will cook. After the syrup boils for the allotted time, pour the berries over it. Gently shake the basin so that the syrup penetrates from all sides and wraps each piece with its sweet contents.

6. Put the basin on a small fire and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.

During cooking, foam will appear. It will need to be removed with a wooden spatula or spoon. Do not use metal spoons, and when cooking any jam, this is not welcome so that the product does not oxidize.

The foam must be removed. In fact, this is a protein, and if it gets into the container where we will store our finished product, it can adversely affect storage. Protein softens the fruit, and there is a high probability of souring or mold.

7. After 5 minutes have elapsed, carefully pour the syrup through a colander back into the saucepan in which the syrup was started. Let the apricots lie in a colander for a while so that maximum amount the syrup could drain.

Then, so that they do not crush on a rigid grate, put them back into the basin.

8. And put the syrup back on the fire and bring to a boil again.

9. Let it boil for one or two minutes and pour over the apricots again.

10. Put on a small fire, bring to a boil and warm for 5 minutes, while not forgetting to shake the basin slightly so as not to spoil the appearance of the fruit by mixing, and remove the foam.

11. And once again repeat everything according to the same scheme - that is, drain the syrup, boil it, pour the fruits and cook everything together for exactly 5 minutes.

Before the last cooking, add the nucleoli to the contents, and cook for 5 minutes with them.

12. By this time, jars and lids will need to be prepared. They will definitely need to be sterilized. Banks can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean washed jars in the oven for 30 minutes. The temperature for this must be maintained at 50 degrees.

Lids can be boiled in hot water 10 minutes. Then also let them dry.

13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw in both screw caps and caps that should be screwed with a seaming machine.

It is best to pour it hot, as this will be an additional guarantee of sterility.

14. Turn the twisted jars over and put them on the lids. This is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze and it will have to be redone.

15. It is better to store such a delicacy in a dark place. This will help keep the color for the entire storage period. It's also best to keep it in a cool pantry, or basement if you live in your own home.

It turned out delicious and incredibly flavorful. And it's also nice that all the halves were preserved intact and did not boil at all. Due to the fact that quite a bit of water was added, and even the syrup was boiled down a little three times, it also turned out to be thick. No more syrup left. And it is also very pleasing.

And even more will delight such a sweet pleasure on cold winter evenings, when you open the treasured jar and enjoy its contents with hot aromatic tea.

So, if you haven’t prepared such a jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in the winter!

Apricot slices in their own juice

In almost all of my previous recipes, I described options where either halves, or large slices, or whole fruits are used. But from small slices it turns out no less tasty treat. In addition, it turns out to be very thick, much thicker than when cut into larger pieces.

And I propose to consider now just such an option.

It is this recipe that is notable for the fact that according to it we will cook a thick fragrant delicacy without adding water, only with the presence of sugar and its own juice.

We will need:

• apricots - 2 kg
• sugar - 1.6 kg

Cooking:

For the recipe, we need fruits of medium maturity. Do not take very hard, they are not yet ripe, and will not give desired taste and aroma.

Do not take very ripe ones either, they will boil soft, and you will get jam.

If you want to get a thick jam with preserved slices, use just the fruits of the desired hardness.

1. Wash and dry apricots. Then cut into two halves, remove the stone and cut into small slices or cubes. As you wish, and as convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they warm up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.

I cut into cubes about 1.5 cm in size.

2. When the apricots are peeled, they must be weighed. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.

3. Put the cut slices in a basin and cover them with sugar. Shake well so that it is evenly distributed over all the pieces.

4. Leave in this state until the apricots release juice. It depends on their variety and degree of maturity. You can shake the contents several times during this time.

You can also leave it overnight. If it is very hot, then you can leave it in the refrigerator.

5. As soon as enough juice appears, put the basin with all its contents on medium heat. Boil. During this time, while the jam is heated, foam will form. It is desirable to remove it, it is best to use a wooden spoon or spatula for this.

Leftover foam may affect storage quality.

6. Bring to a boil and immediately turn off. You don't need to boil.

7. Leave the contents to cool and infuse for 8 - 10 hours. This is how it should turn out after insisting.

Then again put on fire, and again bring only to a boil. Then stand another 8 - 10 hours.

8. Sterilize jars in advance. This can be done by any of the many well-known methods. I will not now digress on this topic, so as not to waste the time of those who have been able to do this for a long time.

9. Now that we have everything ready for completion, let's proceed to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see it.

10. Put it on the fire, bring to a boil. Foam will form again, carefully remove it. The finished product should be transparent, luminous.

Once it boils, cook for 5-6 minutes.

11. Then immediately pour into jars. To do this, you can use a funnel with a wide neck.

The finished product should be about 2 liters, plus or minus a little. It depends on how juicy your fruits were.

12. Tighten the cans with lids, even screwed, even with the help of a seamer. Then turn them over, cover with a towel and leave to cool completely.

13. Then store in a dark, cool place, after turning them over to their usual position.

The method when the product is infused several times with long time intervals is called "proofing". It allows berries and fruits to be most well nourished with syrup and their own juice. They can be said to be in liquid caramel.

Then it heats up again and cools down again. The fruits are completely saturated and this allows them to be preserved even in their entirety, both in and in slices, and in those with which we cut them.

So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out to be very thick and beautiful.

Pitted apricots in the Redmond slow cooker

Prepare delicious jam, as well as jam can be in a slow cooker. The cooking process is not very different. At the end of the recipe I will tell you how to cook it.

We will cook our delicacy in a Redmond pan.

We will need:

• apricots - 1 kg
• sugar - 0.5 kg
• water - 0.5 cups
• lemon juice - 1 teaspoon

Cooking:

1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or even slices of any size.

It is better to use dense fruits for cooking. Soft and very ripe will quickly lose their shape. But if you are making jam, you can use them.

2. Pour the prepared water into the multicooker bowl.

3. Add chopped apricots.

And top with sugar. We don't use a lot of sugar. But if you are sweet, you can add a kilogram of sugar per kilogram of fruit.

Close the bowl with a lid.

4. Select the mode - Stewing, product - Vegetables. Set the time to 30 minutes. The contents will be prepared in this mode at a temperature of 99 degrees.

5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be carefully removed.

But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mass with the silicone spatula that was included in the kit, or use a wooden spoon or spatula. Be sure to mix starting from the bottom.

In principle, enough liquid has formed and nothing should burn

7. After 18 minutes, it's time to turn off the multicooker. Mix the contents again and add lemon juice.

And then mix again.

8. Hot pour it into pre-washed and sterilized jars, cover with the same lids. Turn the jars upside down and cover with a towel. Leave in this form until completely cooled.

9. Then turn back. Store in a dark cool place.

From this amount of products you get about a liter of jam. It is thick, amber-yellow, fragrant and very tasty. Therefore, the one who likes to cook in a slow cooker - better than the recipe can not found

It is really very tasty!

Apricot jam in a slow cooker

Jam is thicker than jam. And it is prepared to eat just like that, as well as to be used as a filling for pies, pies and muffins.

The difference from the previous recipe is that:

1. It is not necessary to use dense fruits, you can take them very ripe.
2. You need to cut apricots either into cubes with a size of about 1.5 cm, or into small slices.
3. Avoid water in ingredients
4. Instead of lemon juice, add half a twisted peeled lemon or orange.
5. You can also add their zest, grated on a fine grater.

Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.

Apricot halves in Polish amber syrup

And in this way they prepare favorite jam in Poland. It has its own characteristics of preparation, a sweet delicacy is considered a real gourmet treat for real gourmets.

Despite this fact, it is not difficult to prepare it. Moreover, it is prepared in one step. No need to wait until it is infused for 2 - 3 days. I just welded it once and that's it. This once again proves the saying that "Everything ingenious is simple!"

And to make it more interesting for you, I decided to show it to you on the example of a video. We specially removed it for this article.

This is such a simple yet interesting recipe.

I think that the recipe will interest you, and you will cook according to it. Let not from two, so at least from a kilogram of fruit.

Apricot jam fried in a pan

There is also such an original, I’m not afraid of this comparison, cooking method. Usually such a delicacy is not prepared for long-term storage, or it is stored in the refrigerator.

The recipe is interesting and very fast. And, of course, very tasty. Yes, it cannot be otherwise when it comes to apricots.

We will need:

• apricots - 4 cans chopped apricots
• sugar - 2 same jars

Cooking:

1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the bone. Cut the halves into cubes of 1.5 cm, or a little more.

Put them in a jar, in which you will later store your workpiece.

A feature of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit, we need one of the same can of sugar. Therefore, you need to put chopped fruits just in a jar.

2. Put the pan on medium heat, it is better to take it with thick walls. Pour two jars of chopped fruit into it.

Then add one jar of sugar.

Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure that it does not burn, we do not need caramel in this case. After some time, the apricots will release juice, and the sugar will completely dissolve.

3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.

Pour both, and mix, again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.

It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.

4. Fry (or boil) until a sufficiently large amount of syrup is formed. Sliced ​​fruit should be completely immersed in it, as if "bathing" in it.

5. Sterilize thoroughly washed jars. You can do it steamed, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.

After this time, take out the jars and drain the water.

Rinse the lids, add water and boil for 4-5 minutes.

6. When our jam has released a lot of juice and all the sugar has dissolved in it, you can add a little fire, set the time and fry it for 7 - 8 minutes.

You also need to remove the resulting foam.

7. Then pour it into jars, for this it is very good to have a funnel with a thick neck. Close the lids and turn over, placing them on the lid. Cover with a towel and leave in this form until completely cooled.

8. Then turn over again, already in their usual position, and put in a dark, cool place, and preferably in the refrigerator.

To be honest, I have never kept such jam in the apartment, and I don’t know how it will behave there. Although I think that all other jam behaves as usual. Heat treatment, in principle, was sufficient.

I cook it and keep it in the fridge. And even then, not very long. We start eating it about a month after cooking, and eat it even before the onset of cold weather.

From this amount of ingredients, 4 cans of the finished product should be obtained. Provided that we use the jars the same as measured all the ingredients.

Greek apricot jam with walnuts

In the last article, I brought to your attention where in the middle of the whole apricot was a pleasant surprise as walnut or an apricot kernel nut.

It is not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.

And this recipe also provides for the presence of a walnut, but it is easier to cook it. Although I must say that the result is no worse.

We will need:

• apricots - 1 kg
• walnuts - 3/4 cup
• sugar - 1 kg

Cooking:

1. Wash the apricots and let the water drain. Then cut into halves, or quarters, as you like more, and as you like. Do not chop the nuts very finely.

2. Put one and the other into the basin, and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will contribute to a faster and better release of juice. Moreover, if you cut the fruits into quarters, the juice will begin to stand out faster.

3. Let the ingredients brew for 6 hours, during this time shake the contents every hour.

4. After the allotted time, check how much juice stands out. If it turns out to be enough for cooking, then good. If it was formed very little, then pour in half a glass of boiled or spring water.

5. Put the basin with all the contents on medium heat and hold there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not stale at the bottom and burn.

6. After the jam boils, detect for 5 minutes and warm it well over low heat, removing the foam.

7. Then remove from heat and let cool and infuse for 8-10 hours.

8. And after that, put it on fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.

If you want to get a thicker product, then cook for another 15 minutes.

In general, when preparing any jam, you should know such a trick. When intensive foaming stops, and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be transferred to jars.

9. By the end of cooking, we should already have sterilized jars. Pour the resulting product into them and turn them over, placing them on the lid. Leave in this form until completely cooled.

10. And turning over again, put in storage in a cool dark place.

Well, aren't you tired of reading recipes? Tired?! Of course, it's a responsibility! I would like to make high-quality preparations for the winter, so that neither labor nor money is wasted. And for this you need to have delicious proven recipes. Which I tried to offer you today.

Have you chosen something to your liking? I hope you have chosen. That's good! Then go to the market, buy delicious apricots and prepare the same delicious treat for the joy of yourself and all your loved ones.

Enjoy your meal!