What to cook apricot jam with. Apricot jam without seeds - a classic recipe and other cooking methods

Today we will prepare truly luxurious apricot jam from quite available products. Apricots, sugar and just a little citric acid As a result, they will turn into a delicious delicacy. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - transparent amber syrup and delicious fruit slices. Do you agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this aromatic preparation, you must definitely take fruits that are not fully ripened and dense, since otherwise the slices will simply boil and turn into puree. You can use such apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it may take different time. It is important to take your time and then your wait will pay off with interest. The thickness of the apricot syrup itself can be easily adjusted by boiling it for a longer time and testing it into a soft ball. In any case, I am sure that you will definitely prepare the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking the dish step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, without seeds.

Place the apricot halves in a bowl and cover with granulated sugar in layers. Gently shake the bowl so that the sugar evenly covers the slices. In this state, the apricots and sugar should be left at room temperature for several hours, during which it is important not to stir, but to lightly shake the contents. This way the slices will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - this is what I always do. By the way, it is important to choose bulky dishes, since during the process you will need to shake the contents a little. That’s why I then transferred the apricots and sugar to a larger bowl.

When you see that most of sugar has dissolved and turned into syrup, you can move on to the next stage of preparing apricot jam for the winter. Place the dishes on low heat and let the granulated sugar and apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.

Now you need to carefully remove the apricot slices from the syrup. It won't be very long, don't worry. We do this in order to boil the syrup a little. Place the dishes on medium heat and, stirring, cook for about 5-10 minutes, skimming off the foam. At the end, add half a teaspoon of citric acid, which will help the syrup remain clear and not cloudy. A test for the readiness of the syrup is a soft, soft ball: if you drop just a little syrup onto a chilled saucer, the drop does not spread, but holds its shape.

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

Spilling aromatic delicacy into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife sterilizes cooking utensils in her own way, but I prefer to do it in microwave oven- wash the jars in a soda solution, rinse and pour into each cold water for 2 fingers. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5 liter jars at once, 7-9 minutes will be enough. I boil the lids on the stove for about five minutes.

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

How to make pitted apricot jam

To ensure that the jam turns out tasty and can be stored for a long time, let me remind you of simple rules:

• for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil over (unless, of course, you are preparing apricot jam);
• if you are preparing jam from whole fruits without seeds, it is convenient to remove the seeds using wooden stick for food or a pencil - on the side opposite the stalk, pierce the apricot with a stick and push the seed into the hole;
• it is very convenient to cook apricot jam in slices by simply cutting the apricot in half and removing the pit;
• sterilize your jam jars thoroughly if you don’t want all your work to go down the drain;
• cook the jam over low heat;
• apricots will remain intact if the jam is cooked in several stages;
• The jam will not be sugared if you add 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.

Preparation:

1. In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without seeds, we need to take apricots whose pits can be easily separated.
2. We select dense, ripe and strong fruits. Wash them thoroughly and carefully, place them on a towel and let them dry.
3. You can cook it 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 and remove the pit. Place the prepared slices in a bowl.
4. In another container, cook the syrup. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots. Leave to 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 in the fruits and leave for 12 hours.
6. Thus, we poured the syrup three times, and it was time to boil it completely. Place the cooled apricots on low heat, bring to a boil and simmer for 3 minutes. While boiling, stir with extreme caution so as not to mash the fruits. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.
7. After the jam has boiled, set the bowl 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 thickness. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, don’t 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 seal with boiled screw caps. Turn the jars upside down and cover them with a blanket until they cool completely. Store in a cool, dark place.
10. If you don’t have that much time for cooking, you can reduce it. After three pours of boiling syrup, put them on low heat, bring to a boil and cook for 30-40 minutes, then pour into jars.

Pitless apricot jam with kernels - royal recipe

Preparing a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of skill and virtuosity of the housewife. Tart taste, pleasant aroma and kernels, which, no matter how much you add, always seem to be in short supply, 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.

Preparation:

1. We choose fruits that are ripe but firm. Wash well and dry.
2. Next, remove the bone using a wooden skewer. We place a skewer at the place where the stalk is attached, press on the seed and push it out on the other side, trying to do less damage to the integrity and pulp of the fruit.
3. Next, prepare the bones. Prick them with a hammer so that the kernels remain intact.
4. To clean the kernels from the brown film, you need to pour boiling water over them for 2-3 minutes; the films are easily removed.
5. When I don’t get enough kernels or if they are bitter, I replace them with almonds.
6. You can use any nuts as a “filling”: walnuts, hazelnuts, cashews.
7. We start the fruits. Next, we put whole pitted apricots, stuffed inside with kernels, into a basin in which we will cook them.
8. In another container, cook the syrup. Pour water, add sugar and citric acid, dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
9. Leave to soak for 12 hours. During this time, they will soften and become saturated with syrup, and the seeds will give off their taste and aroma.
10. Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually.
11. Then we repeat the process twice. When preparing jam, there is no need to stir it, as the fruit may be damaged. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.
12. Foam that will appear on the surface in large quantities, you need to remove it with a slotted spoon or spoon.
13. When the syrup becomes thick and viscous enough, and the fruits are translucent, the jam can be considered ready.
14. Pour boiling water into sterilized jars and seal. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

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

In our country, this apricot dessert only lasts until the New Year.

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

Ingredients:

• apricots - 2 kg
• sugar - 2 kg

Preparation:

1. Wash the fruits and dry them. Cut into two halves along the groove and remove the seeds.
2. Place the fruit halves in the bowl in which we will cook the jam and cover with sugar.
3. Leave overnight. The apricots gave juice in which they will be cooked.
4. Place the bowl over low heat and stir gently with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, right up to the neck and roll up the lids.
5. Turn the jars upside down, cover with a blanket and leave until completely cool. Store in a dark and cool cellar for no more than 1 year.

Recipe for apricot and orange jam minced

Required:

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

Preparing the recipe:

1. Wash apricots, remove pits.
2. Wash the oranges, peel them, cut them into slices, remove the seeds.
3. Pass the apricots and 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. Place the finished hot jam into sterilized jars and roll up.

Apricot jam without seeds

Required:

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

Preparing the recipe:

1. Wash the apricots thoroughly. For this recipe you need to take small, not quite ripened apricots.
2. Having opened the apricot a little, remove the pit, but so that the apricot does not wrinkle or break at the groove. You get almost whole fruits, but only without seeds.
3. Place almost whole fruits in a jam bowl and cover with water. Pour in enough water to barely cover the apricots:

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

1. Transfer all prepared contents into jars and close. Wrap the jars to create additional warmth; after a few days, move the jars to a cooler room.

Required:

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

Preparing the recipe:

1. We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick them several times with a sharpened wooden stick.
2. Place in boiling water for 2-3 minutes 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 several hours to cool. Repeat this 2 more times and cook until done.
4. Before finishing cooking, add citric acid.
5. Roll into jars and turn upside down.

Required:

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

Preparing the recipe:

1. Wash ripe and whole apricots and carefully remove the pit without damaging the fruit so that it remains intact.
2. Place 2 black currants in the middle of the apricot fruit.
3. Carefully place all the filled fruits into a saucepan, pour in sugar syrup, bring to a boil and leave for 8 - 10 hours.
4. Then put it back on the fire and boil, stirring, for 10 - 15 minutes.
5. Repeat this 3-4 times.
6. Transfer hot into clean, heated jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - without cooking

Required:

• 1 kg apricot
• 1 kg sugar

Preparing the recipe:

1. For the recipe you only need a large, dense, ripe apricot with a sweet pit.
2. Wash the apricots and remove the pits. To do this, we wrap our fingers around the fruit and push out the seed with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
3. We break the seeds, take out the nuts and taste them - they should be sweet. Then we put the nuts back into the fruit.
4. From sugar, with no big amount water (only so that the sugar does not burn), boil the syrup and pour hot over the prepared fruits and nuts. Let it cool, do not cook the apricots.
5. Then drain the syrup, boil and pour over the apricots. Let it cool again. We don't cook.
6. We repeat this procedure 3-4 times.
7. When hot, place into clean jars and seal.

Apricot confiture from peeled pitted fruits

Required:

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

Preparing the recipe:

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

Apricot jam - “Wonderful” jam made from apricot pieces

Required:

• 1 kg apricot
• 500 g sugar

Preparing the recipe:

1. Jam can be made from fruits of different ripeness.
2. Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
3. Remove the pits from the soft apricots, place them in a saucepan, add 4 tablespoons of water, cover with a lid and heat over low heat until softened. Then knead the fruits thoroughly, add sugar and continue heating while stirring.
4. Cut hard fruits, peeled, into small pieces and pour into hot puree. Cook until done.
5. We pack hot into clean jars and immediately roll up.

Thick seedless apricot jam - a recipe for the winter

I personally like thick jam better, it even seems that the aroma of such jam is more intense. In principle, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe the proportion of sugar is approximately 1:1. We do not cut the apricots in half; they will be whole, just without the pit.

To ensure apricots retain their shape, choose firm, elastic fruits

Ingredients:

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

Preparation:

1. We wash the apricots and dry them a little. Remove the bone using a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry up the pit and push it through the stalk.
2. Cook sugar syrup. To do this, pour water into the pan, add sugar to 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 remove the foam.
3. Leave the jam to cool for 12 hours.
4. Bring the jam to a boil again and cool again for 12 hours. We repeat this 1-2 more times.
5. The longer the jam cooks, the thicker it becomes.
6. Place the jam in sterilized jars. Look, it looks like sunshine in a jar.

Apricot jam slices - recipe with photo

A very similar jam with syrup and cooking in several stages, only we cut the apricots in half. This recipe requires minimal cooking, so useful material must be preserved.

Ingredients:

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

For this jam, try to choose firm, not overripe apricots so that they do not fall apart during cooking.

Preparation:

1. Using a knife or hands, divide each apricot in half and remove the pit.
2. Prepare the syrup. To do this, pour sugar into a saucepan and pour cold water. Place the pan on the fire and bring to a boil. Don't forget to stir the sugar constantly, otherwise it will burn to the bottom of the pan. Pour boiling syrup over the apricots, cover with a lid or cling film and leave for a day.
3. After a day, pour the syrup into a separate pan, during which time it becomes a beautiful amber color. Place on the fire and bring the syrup to a boil and simmer for 2-3 minutes. Pour hot syrup over the apricots again and leave for another day.
4. We repeat this procedure again (day 3), 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. Place the hot jam into clean, sterilized jars and close with sterilized lids.

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

Ingredients:

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

Preparation:

1. We will cook the apricots in slices, so we divide each apricot into two halves. It’s more convenient for me to do this with a knife, although I’ve seen how deftly some housewives separate each fruit with their hands. Remove the bone.
2. Pour sugar into a basin or pan, add water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.
3. Add apricots and walnuts to the syrup and cook for 5 minutes. Leave the jam overnight so that all ingredients are well saturated with syrup.
4. The jam will be more delicious if the walnuts are pre-roasted.
5. Put the jam on low heat again, and after boiling, cook for 15-20 minutes.
6. Place the finished jam into sterilized jars.

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

Ingredients:

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

Preparation:

1. First we prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries using a blender until smooth. You can, if you want, leave part of the gooseberries 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 don't need the seeds, we remove them.
3. Peel the bananas and mash the banana pulp with a fork, or you can use a mixer.
4. Place all the ingredients in a cooking pan, 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 you need to boil it again for 15-20 minutes.
6. Place the hot jam into sterilized jars. This jam is stored in a cool place.

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

Original and simple royal recipe apricot jam will certainly warm you up in winter, and at the same time lift your spirits.

Ingredients:

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

Preparation:

1. First prepare the syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. Divide the apricots into 2 parts, remove the pit and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After this, cool the jam to room temperature and put it in the refrigerator overnight.
4. The next day, bring the jam to a boil again, 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. Place into prepared jars. I don’t risk putting jam into jars without sterilization - it’s a waste of work, and I recommend that you don’t be lazy and sterilize the jars and lids.
7. After adding the jam, the jars should be turned over.

Delicious apricot and coconut jam

Well, one more original recipe with coconut flakes. I’ll admit right away that I haven’t prepared it myself, but I’m planning to. This is a very original recipe. Coconut and vanilla give this jam a unique aroma, and curry probably adds Ayurvedic notes.

Ingredients:

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

Preparation:

1. Cut the apricots into pieces and place them in a saucepan.
2. Add vanillin. If you have vanilla, cut the pod in half and scoop out the pulp.
3. Pour sugar into the 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 and curry powder to the pan and bring to the boil again.
6. That's all. All that remains is to put it in jars.

Recipe for apricot jam without cooking - 2 ways

You will need:

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

Method No. 1

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

Method number 2

1. Halve apricots, remove pits
2. Place a layer of apricot halves in a sterilized jar.
3. Add sugar and continue alternating layer by layer until the jar is full.
4. Cover the jar with a sterilized lid
5. Place a towel on the bottom of a large container, place the jars, fill with water
6. Place on the fire and bring to a boil, sterilize the jars for 30-35 minutes
7. Screw the lids tightly, turn the jars over, 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 spend too much time fiddling with preparations. In addition, you won’t need to throw away the seeds, because, yes, they will also be used! This will be strange to many.

Ingredients:

• apricots - 1 kg;
• sugar - 1 kg.

Preparation:

1. We choose fruits that are plump but ripe. Cut the apricots in half, remove the core, but! We don’t throw away the kernels! They will need to be cleaned.
2. Place the peeled and washed fruits in a saucepan and add sugar. Next, cover with a lid and let it brew.
3. As soon as the juice appears, put the pan on low heat.
4. After boiling, cook our future sunshine for another 5 minutes, skimming off the foam along the way.
5. After cooling completely, carefully remove the apricots. This is necessary so that the fruits do not overcook and remain elastic.
6. Now let’s move on to the syrup: let it boil, then cook for another 15 minutes over low heat, skimming off the foam. Place the apricots back and wait for them to boil, then cook for another 2 minutes. When we turn off the heat, add the washed and pre-dried kernels and mix.

The jam is completely ready, now you can put it into jars. Bon appetit!

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 not only be tasty, but also healthy due to its citrus content!

Ingredients:

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

Preparation:

1. First of all, prepare the apricots. They need to be washed, cleaned, and the seeds removed.
2. Then we transfer the fruits into a saucepan and cover them with sugar and put them in a cold place for 8 hours.
3. It is best to prepare in the evening, then the apricots will produce syrup overnight. And in the morning you can start cooking.
4. The resulting juice is poured into the cooking basin. We put sugar and water in it. Then mix this whole sweet mass thoroughly. Heat and cook for 15 minutes.
5. Make sure the syrup simmers very low.
6. Afterwards we insist on pouring for another quarter of an hour. Pour the apricots cut into halves with this mixture and send them to a cool place for 6 hours.
7. Then heat the jam and cook it for about 5 minutes, skimming off the foam at the same time.
8. Let our almost finished jam cool. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.

Now you can put the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer it to storage. Bon appetit!

If you are thinking about what to preserve for the winter, we recommend that you prepare seedless apricot jam according to our recipe. Apricot jam is a win-win option for preparing it, as it combines exquisite taste and aesthetic appearance. Everyone will love this jam!

Apricot jam “Pyatiminutka”

Another advantage of apricot jam is its simplicity - it is prepared easily and quickly. There are more complex recipes for jam from pitted apricots for the winter, but “Five Minute” is a real find for novice housewives and those who simply don’t want to spend a lot of time at the stove.

Ingredients:

• apricots – 2 kg;
• sugar – 1 kg.

Preparation:

1. To make jam, it is best to take large apricots, as they are usually juicier and more fragrant than small fruits. Wash the apricots and wait until they dry. After this, cut them in half with a knife. A natural line across the apricots will guide you where to cut.
2. While slicing, remove the pits from the apricots and cut each resulting half into two more pieces. Thus, each apricot should be cut into 4 parts.
3. Transfer the apricots to the container in which you will prepare the jam. Cover them with sugar. It is worth noting that the amount of sugar depends on the weight of pitted apricots. Therefore, after cutting the apricots and removing the pits, re-weigh them. Only then calculate the amount of sugar. Leave the apricots in the saucepan, covered, for several hours to allow them to release their juice.
4. While the apricots are producing juice, you can sterilize the seaming jars.
5. After 3-4 hours, place the pan with apricots on low heat. There is no need to mix apricots with sugar either at this stage or at the beginning of cooking. This can only be done when the juice starts to heat up.
6. Cook apricots until boiling, and then another 5-7 minutes. Don't forget to stir the jam occasionally so that the bottom pieces don't burn. Since apricots produce quite a lot of moisture, there is no need to supplement the jam with water.
7. Place the hot jam into prepared jars. Close with sterilized lids. Apricot preparations for the winter are ready!

Apricot jam in a slow cooker

Ingredients:

• apricots – 2 kg;
• sugar – 1 kg;
• water – 1 tbsp.;
• lemon juice or citric acid - 2 tbsp. l.

Preparation:

1. Wash, dry and cut the apricots into small pieces. When choosing fruits, pay attention not only to their size, but also to their density. If you take soft apricots, you run the risk of not getting jam, but a homogeneous porridge.
2. Now the multicooker comes into play. Pour a glass of water into it, transfer the apricots and add sugar. Pay attention to the characteristics of your multicooker, as some equipment cannot accommodate more than 2 kg of food. In this case, divide the ingredients into 2 parts and prepare the jam in 2 batches.
3. Close the multicooker and select the “Stew” mode on it. On this mode All types of jam are prepared regardless of the fruit from which they are composed. Set the timer to 30 minutes.
4. After 10-12 minutes, open the multicooker and remove the foam from the jam. The remaining time the jam is prepared in an open multicooker.
5. While cooking, stir the jam periodically to ensure that no sugar remains or burns on the bottom of the bowl.
6. At the final stages of cooking, add 2 tablespoons of lemon juice or citric acid to the jam.
7. After 30 minutes, turn off the multicooker and put the jam into pre-prepared jars. Bon appetit!

Apricot jam with walnuts

Walnuts in this dessert will add new flavors to the apricot jam. taste qualities, which will not leave even a real gourmet indifferent. Despite the sophistication of this jam, it is not at all difficult to prepare.

Ingredients:

• apricots – 2 kg;
• sugar – 400 g;
• walnuts – 400 g;
• water – 2 tbsp.

Preparation:

1. As in previous recipes, we advise you Special attention pay attention to the quality of apricots. This time the main criterion should be the ease with which the pulp separates from the seeds. This is so important because in this jam the apricots will be almost whole and at the same time filled with walnuts.
2. Rinse the apricots under running water and dry them. Then cut them into 2 halves so that you can get the seeds, but after that the fruits remain almost whole. It's not that difficult to do if you practice.
3. So, after you have removed the pits, insert whole walnuts into the apricots in their place. If for some reason you don't want to use these nuts, replace them with almonds or hazelnuts.
4. Now prepare the syrup. This is done extremely simply: pour sugar into a saucepan, fill it with water and place on low heat. Stirring occasionally, bring the syrup to a boil, then cook it for a few more minutes. Be careful not to burn the sugar!
5. Once the syrup is ready, pour it over the apricots. After the syrup has cooled, boil it again and pour it over the apricots again.
6. After completing all the procedures for cooking the syrup, you can start making apricot jam. This is done in several stages. First, bring the apricots to a light boil over low heat, then cook them for another 5 minutes. Then remove the pan from the heat and let the jam cool. Repeat the procedure 2-3 more times, depending on how quickly the apricots become transparent and the syrup becomes thick.
7. It is worth noting that when cooking, you should not stir the apricots with a kitchen spatula, so as not to damage them. The only thing is that you need to periodically lift the pan and shake it a little.
8. The jam is ready! Place it in sterilized jars and wait until winter to taste this delicacy.

Apricot and lemon jam

Another delicious seedless recipe for the winter. This dish will appeal to lovers of citrus fruits, spices and, of course, apricots.

Ingredients:

• apricots – 700-800 g;
• sugar – 500 g;
• half a lemon;
• star anise - to taste
• cinnamon - to taste;
• water – 50 ml.

Preparation:

1. According to the standard procedure, wash, dry and cut the apricots. Remove the seeds from them.
2. Now let's start preparing the sugar syrup. To do this, pour the sugar into a saucepan, squeeze out the juice of half a lemon and add water. In the same pan, add a little cinnamon and a couple of star anise.
3. Heat the resulting mixture over low heat and cook until all the sugar has dissolved.
4. Without removing the cinnamon sticks and star anise, place the apricots in the sugar syrup. Simmer until boiling, then another 20 minutes. During cooking, periodically remove the foam from the jam and stir it.
5. At this stage, you can rub the jam through a sieve if you want to achieve a more uniform consistency, or simply remove the cinnamon and star anise from it. But this step can also be omitted if you want the jam to acquire an even greater smell.
6. Then cook the jam again, but now for 10 minutes after boiling.
7. Sterilize the jars and place the jam in them. Aromatic jam made from apricots, lemon and spices is ready!

Thick apricot jam

A recipe for thick jam from pitted apricots for the winter is something that will always be relevant. Try making this jam and it will become one of your favorite canning recipes!

Ingredients:

• apricots – 2 kg;
• sugar – 1 kg;
• cinnamon - to taste.

Preparation:

1. Wash the apricots, dry them, remove the pit. Transfer the pulp to a saucepan and add sugar.
2. Immediately after completing the previous step, you can start cooking. Place the pan over low heat and bring the contents to a boil. Then cook the apricots for another 20 minutes.
3. As soon as the cooking comes to an end, add cinnamon to the jam and mix everything thoroughly. In the last 10 minutes the apricots will look like puree. This is what you need. Unlike previous recipes, thick jam does not retain the outline of apricot slices.
4. The final step is to place the jam in jars, roll it up and store it.

Apricot jam in the oven

This recipe is similar in many ways to Pyatiminutka jam, but we will cook it in the oven. This will slow down the cooking process, but will make the jam juicier. And for this you can wait!

Ingredients:

• apricots – 1.5 kg;
• sugar – 500 g;
• wine vinegar – 130 ml.

Preparation:

1. Prepare the fruits for cooking and sprinkle them with granulated sugar. There is no need to stir at this stage. Just cover the pan with a lid and place it in a warm place for several hours. For example, in the sun or near a switched-on stove.
2. Preheat the oven to 180 degrees and place the future jam there. Remove it from the oven periodically and stir it. The roll will be ready in 1.5-2 hours.
3. IN last hour carefully monitor the cooking process so as not to miss the moment when it’s time to take out the jam. Due to different varieties of apricots, readiness may occur earlier than described above.
4. The jam is ready! You can immediately treat your loved ones to it or roll it into jars to enjoy on cold winter evenings.

Apricot jam in Armenian style

Many people believe that Armenian jam is the best step by step recipe pitted apricot jam for the winter. And indeed, thanks to some tricks straight from Armenia, traditional apricot jam turns out very tasty!

Ingredients:

• apricots – 2 kg;
• sugar – 2 kg;
• water – 1 tbsp.

Preparation:

1. It’s worth noting right away that this recipe is for real sweet tooths. Due to the high sugar content, jam has a strong taste. Therefore, if you do not like very sweet dishes, then reduce the amount of sugar.
2. First of all, cut the apricots and remove the pits.
3. Now you need to move to the stove, where you must put the apricots in a saucepan, fill them with water and add a third of the sugar. Start cooking the jam over medium heat, and once it boils, reduce the heat to low.
4. The jam takes a long time to cook, but it turns out thick and juicy. After 40 minutes of cooking, add the remaining sugar and mix everything thoroughly. Then cook for another 10 minutes, stirring occasionally and skimming off the foam.
5. Armenian jam is ready! Enjoy your tea!

Pumpkin and apricot jam

When talking about recipes for thick jam from pitted apricots with whole berries for the winter, one cannot fail to mention such a wonderful combination as pumpkin and apricot. The tenderness of this dish will not leave anyone indifferent.

Ingredients:

• apricots – 12 pcs.;
• pumpkin – 800 g;
• water – 200 ml;
• sugar – 600 g;
• star anise - several stars;
• mint - to taste.

Preparation:

1. First of all, deal with the pumpkin, since due to its hard pulp it takes the longest to boil. Peel it and cut it into small cubes, removing the seeds if necessary. Place the pumpkin cubes in a large saucepan and add the sugar.
2. Place the pumpkin on low heat for 10-15 minutes until the sugar melts. For the same purpose, pour water into the pan.
3. Now you can devote time to apricots. Separate them from the seeds and cut into small cubes. Add the fruit to the pumpkin and mash it a little to release the juice in the pan. Throw a few star anise into the pan and, covering it with a lid, simmer for 15 minutes.
4. We can assume that the jam is almost ready. Place a few mint leaves at the bottom of the jars for flavor and spoon the hot jam into them.
5. Place the jars of jam in a pan of boiling water for 10 minutes or in a convection oven at 160 degrees. After time has passed, carefully remove the jars and cool them. Store jam in a cool place or at room temperature. IN favorable conditions The jam will be stored for at least 1 year.

With the arrival of autumn, our body begins to experience a lack of vitamins and minerals. The season of berries and fruits has already ended, and a new one will not be coming soon. Therefore, so that our body all year round was getting nutrients, it is necessary to prepare fruits for the winter. Favorite treat and good medicine From time immemorial there has been apricot jam in our area. It is easy to prepare and stores for a long time. About him - in our article.

About the taste and benefits of apricot delicacy

To make it easier to assess how useful apricot jam can be, you should familiarize yourself with its composition.

Vitamins:

• retinol (A) - 0.025 mg;
• beta-carotene (A) - 0.3 mg;
• tocopherol (E) - 0.8 mg;
• ascorbic acid (C) - 2.4 mg;
• thiamine (B1) - 0.01 mg;
• riboflavin (B2) - 0.02 mg;
• Niacin (B3) - 0.2 mg.

Macronutrients:

• potassium (K) - 152 mg;
• calcium (Ca) - 12 mg;
• magnesium (Mg) - 9 mg;
• sodium (Na) - 2 mg;
• phosphorus (P) - 18 mg.

From microelements The product contains iron in the amount of 0.4 mg per 100 g of berries.

Thanks to this composition, the product acquires the following healing abilities:

• normalizes intestinal function;
• normalizes the functioning of the cardiovascular system;
• strengthens the immune system;
• treats coughs and colds;
• has an antipyretic effect;
• improves visual acuity;
• fights asthma;
• is a good preventative against anemia and atherosclerosis.

It is pleasant to be treated with this medicine, especially for children, because it tastes great and there are practically no contraindications. The only thing that can harm jam is sugar. Therefore, it should be taken with caution by diabetics.

Did you know? Apricot came to us from Armenia. Its scientific name Prunus armeniaca translates as« Armenian plum» .

Preparing apricots

The fruit harvested during the season needs to be prepared before preservation. First, the apricots are sorted. It is necessary to select ripe, but not soft, fruits without mechanical defects. Then they are thoroughly washed in a saucepan or under running water in a colander. Then they are left to dry, laying the fruits on a cotton cloth. When the apricots are dry, the pulp is separated from the pit and cut into slices of the required size.

Preparing jars and lids

While the fruits are drying, you can prepare the jars.

The lids are easy to sterilize. They must be immersed in a saucepan filled with hot water, and put on fire to boil for five minutes. Then the lids are laid out on a towel to dry.

Thick apricot jam

The thickness of this product is achieved due to the cooking time. The dish turns out rich and retains all the beneficial components of the fruit.

Ingredients

For jam you need:

• apricots -1 kg;
• sugar - 1 kg.

You will also need a saucepan, liter jar and cover.

Important! Fruits should be weighed after pitting.

Recipe

The jam takes three days to prepare. It should sit longer than boil.

Let's describe the recipe step by step:

Video: recipe for thick apricot jam

Jam “Five Minute”

Although the jam is called “Five Minute”, its preparation takes much longer. It only takes five minutes to cook.

Ingredients

To prepare it you need:

• apricots - 1 kg;
• sugar - 400/500 g.

From the dishes we will need a saucepan, jars and lids.

Recipe

We sort out the required number of apricots, wash and dry them. Separate from the seeds by cutting the fruits with a knife. If the apricot is large, then each slice can be cut into two parts.

Video: preparing apricot “Five Minutes”

Jam with apricot kernels

The kernels make the taste of the dish more rich and piquant.

Ingredients

Jam components:

• apricots - 1kg;
• sugar - 1 kg.

And already traditional - a saucepan, a liter jar and a lid.

Recipe

Important! A short heat treatment allows you to keep the apricot slices intact.

Video: recipe for making apricot jam with kernels

What can you combine with and what can you add?

Take 4 kg of apricots and 1 kg of oranges. Wash all the fruits, cut the oranges into small slices, and remove the pits from the apricots. Add 2 kg of sugar and leave for two hours. Then bring to a boil over low heat and leave to cool. Then we boil it again.

WITH . Take 100 g of grated apricots, 600 g of apricots, a small piece of grated apricot, 500 g of powdered sugar, lemon juice, 100 g of crushed almonds. Pour water into a three-liter saucepan and throw carrots into it. Place on the fire and cook until the carrots soften. Drain the water and add the pitted apricots. Cook for five minutes. Add the rest of the ingredients except the nuts. Mix well and cook for 15 minutes. Pour the almonds into the jam and leave the product to cool. Pour the slightly cooled jam into jars and roll up the lids.

WITH . You need to take 1 kg of apricots, 300 g of shelled nuts, three glasses of sugar. Wash the fruits and separate them from the seeds. Place the slices in a bowl and cover with sugar. Mix everything. Let it sit for a day. Then pour the raw materials into a saucepan and place on low heat. Cook for 15 minutes, cool. We put it on the fire again and after a quarter of an hour we leave it to cool again. We repeat the procedure again. Add the nuts and cook for 20 minutes, constantly stirring the contents of the pan. Pour the hot product into jars and close.

With spices. For jam you need 800 g of apricots, 600 g of sugar, 50 ml of lemon juice, 0.5 tsp. ground, 150 g almonds. Place the washed and pitted fruits in a saucepan and cover with sugar. Leave for three hours to release the juice. After the specified time, add lemon juice and cinnamon. Place the pan on the fire and cook for 15 minutes. If necessary, remove the foam. After a quarter of an hour, remove the jam from the stove and beat with a blender. Let it sit for 20 minutes. Bring to a boil again and add almonds. Stirring, cook for 20 minutes over low heat. Pour into jars.

Where to add it and what to serve it with

If you have made jam, preserving the integrity of the fruit, then it can be added to any sweet pastries . Whole slices will never leak out of closed flour products (pies, rolls). Their consistency does not change when frozen. This allows the jam to be used for making ice cream, yoghurt, glazed cheese curds, and sweet curd mass.
Because of its amber color, apricot jam will look great as an independent sweet dish on any holiday table.
The jam is also suitable for preparing meat dishes. Here it acts as a marinade or glaze to form an appetizing crispy crust. For example, you can mix apricot jam with soy sauce, ketchup and add a little water. This mixture is poured over the pork ribs during frying.

Did you know? « » - this is the name of A. Solzhenitsyn’s story, published in 1995. It does not describe the recipe for preparing the product, but tells about the hardships and wanderings of a peasant boy after the dispossession of his parents. Apricot jam in the story is a symbol of prosperity, stability, and generous tea drinking.

Why do lids on jars swell and how to prevent this?

The reasons for this may be the following factors:

• the fruits are poorly sorted and washed. Dust particles entered the jar and became a breeding ground for bacteria;
• rotten or damaged fruits were found;
• little sugar is added to the jam, which acts as a preservative and prevents the development of harmful microflora;
• short heat treatment, due to which not all bacteria died;
• jars and lids are poorly sterilized;
• The lid is not sealed tightly.

How to avoid bulging lids on jars:

• thoroughly wash and sort out raw materials for preservation;
• prepare jars and lids well;
• sprinkle the fruits with as much sugar as possible;
• cook the jam so that it is transparent and the fruits are evenly distributed throughout the volume.

Greetings, our dear readers. Summer is in full swing, various fruits are ripening, including apricots. We love apricots very much and enjoy making apricot jam for the winter.

How nice it is, in winter, to pour a cup of hot tea, take out a jar of apricot jam and, while enjoying the amazing jam, remember the wonderful summer.

In addition, apricot jam perfectly preserves vitamins that are so necessary for the body, especially children, in winter time, and especially in Siberia.

This jam can also be eaten at breastfeeding, it is perfectly absorbed and does not cause an allergic reaction. It is rich in vitamins A, B, C, iron, magnesium and potassium. What is so necessary for a growing organism.

This jam is also perfect for baking. In general, the most basic advantages have been identified, it’s time to start with the recipes themselves.

Apricot jam with pits (kernels).

We most often prepare this jam, if it works, but we do not throw away the seeds, but cook it together with the kernels. It tastes better and the kids like it. In principle, the technology for making apricot jam is not much different from, say, raspberry jam, but there are differences.

We will need:

• Apricots – 2 kg;
• Sugar – 2 kg.

Sugar is taken at a 1:1 ratio, as in many other jams.

First, peel the apricots, removing the pits. But we don’t throw them away; we’ll get the kernels out later.

Then add sugar to the peeled apricots and mix.

Now let’s leave it in this state for several hours so that the apricots release their juice and the sugar begins to dissolve. At the same time, periodically stir the apricots with sugar.

While the sugar is dissolving, you need to remove the kernels from the nuts. To do this, we ask our husband)))) or children.

After a few hours, the sugar has completely dissolved and the nuts have been peeled.

Now you can start making jam. Place the pan over medium heat and bring to a boil.

After the jam boils, reduce the heat and set it to slightly below medium. In this case, foam forms on top; remove it as usual. So let the jam cook for another 30-40 minutes.

About five minutes before the end of cooking, pour our nuts into the pan and mix. Cook for another five minutes and remove from the stove.

Then pour the apricot jam into jars using a hot method. The jars do not need to be sterilized, but they must be clean, of course. We close them with iron lids; they also do not need to be sterilized.

Afterwards we put the jars on the lids and wrap them in something warm. After cooling, the jars can be stored.

By the way, apricot jam according to this recipe can be stored at room temperature.

To make jam without seeds, just don’t put them in the jam and that’s it, the recipe remains the same)))

Apricot jam without seeds, an interesting option.

In principle, there is nothing difficult to make jam from pitted apricots, even the recipe is above, everything is elementary and simple. But you can prepare apricot jam a little differently, the apricots turn out like dried ones, dipped in jelly (roughly speaking), but the taste is amazing.

Ingredients:

• Apricots - 1 kg;
• Sugar - 400 g;
• Gelatin - 2 tbsp. l. Incomplete.

Wash the fruits and remove the seeds. This is easy to do if the apricots are really ripe.

Mix apricots with sugar and gelatin.

Cover the dish with a lid and shake so that the bulk products are evenly distributed in it. If you don’t have a special copper basin, a pan made of non-oxidizing material with a thick bottom will do, in which you will then cook the jam until cooked.

At night, find a place for the apricots in the refrigerator.

In the morning, sterilize the jars and lids. Place the dishes with the prepared mixture, which has released the juice, over medium heat.

As soon as it boils, you can pour the jam into jars and immediately roll up. What will come of such conservation? The barely visible jelly will thicken very quickly, but will not stop shaking. The most tender apricots will also freeze in it and taste like dried apricots.

A simple recipe for apricot jam with orange.

Now let's prepare apricot jam with orange. This is an amazing combination of flavors, we also recommend it to everyone. Just an explosion of taste buds. At the same time, the jam becomes even healthier due to citrus fruits and orange zest.

We will need:

• Apricot - 1 kg;
• Orange - 2 pcs;
• Sugar – 1.4 kg (ratio of 1 part sugar to 1 part fruit mixture);
• Pectin for jam – 1.5 packs.

We clean the apricots, removing the pits. We won't use them, but if you want, you can peel them and then add them to the jam.

Cut the oranges into slices and remove the seeds.

Grind the oranges and apricots into a homogeneous mass. You can use a food processor or meat grinder. If you use a blender, it will turn out very liquid, I don’t recommend it.

There is no need to peel the oranges.

Now add pectin for jam. Be sure to look at the packaging to see how much you need for 1 kg of jam. We needed 1.5 packs. It will give the jam a jelly-like appearance. But you can do without it altogether or add gelatin.

Also, immediately add sugar at the rate of 1 kg of sugar per 1 kg of fruit mixture. And mix everything thoroughly.

Now pour the mixture into a saucepan with a thick bottom and place on medium heat. Stir our jam periodically. After it boils, cook for another 5 minutes and remove from the stove.

Now you can pour it into jars and seal it for the winter. Bon appetit.

Apricot and orange jam with lemon, without cooking.

It may turn out to be butter, but essentially it’s jam without cooking. Since there is no need to cook it, this apricot jam retains the entire range of vitamins and minerals. Very helpful.

And in order for the jam to ferment, add citric acid or lemon itself. We also prepare and sterilize jars in advance.

We will need:

• Apricots – 2 kg;
• Orange – 1 piece;
• Lemon – 1 piece;
• Sugar – 3 kg.

Wash and peel the apricots well, removing the pits.

Thoroughly washed lemon and orange, grind using a blender or food processor along with the peel. Grind the apricot with them.

Mix the resulting fruit puree with sugar.

Sterilize jars with screw caps.

Place the mixture in jars and add a spoonful of sugar on top to prevent mold from appearing on the surface during storage. Twist.

That's all, apricot jam without cooking is ready and very tasty.

Apricot jam with orange can contain not only lemon, but also lime, grapefruit, gayanima, rangpur, citron and other citrus fruits. Apples, plums or pears will also perfectly complement this jam. Only when preparing a mixture of different ingredients for the winter, it is advisable to mix in half a teaspoon of citric acid per 1 liter jar.

Apricot jam in a slow cooker (video).

Also, if you have a wonderful thing - a slow cooker - you can make wonderful jam. In fact, the recipe may not change absolutely; you can repeat all the above recipes where you need to cook. We just use a slow cooker rather than a stove.

But let’s describe one more recipe, different proportions, plus you can leave the apricot slices whole and then you can enjoy apricot halves in the winter, it’s also very tasty and beautiful.

Well, that's all for us, I hope you liked our recipes, leave your comments below. Also join us on Odnoklassniki and support us on our channel in Yandex.Zen.

Thank you all for your attention, bye bye, stay with us, it will be even more interesting.

How to make apricot jam at home for the winter. updated: July 26, 2018 by: Subbotina Maria