What is the best way to cook apricot jam. Apricot jam: cooking without the hassle! Ripe apricot jam

One of the activities in the summer is harvesting berries and vegetables for the winter. There is nothing better than when you open your jam or pickle in the cold season. Let's talk about apricots today. We will prepare apricot jam for the winter. We will learn how to cook without stones, and with them, and slices. Let's take a look at the royal recipe. Our jam will be thick and tasty. And to create such a masterpiece is very simple and easy.

The article describes the following recipes:

1. Classic: pitted
2. Quick Recipe Five Minute
3. Cooking slices: simple and tasty
4. royal recipe
5. Cooking in a slow cooker: video

You can see how to make strawberry jam for the winter. It turns out thick, tasty and fragrant.

Seedless apricot jam recipe: preparing for the winter

The first to your attention is the classic way of cooking. We will cook apricots in 3 stages. This will allow us to preserve the maximum of useful substances and at the same time preserve the fresh taste and summer aroma of berries. The jam will turn out to be a bright natural color.

For cooking we need:

• Apricots - 1 kilogram
• Sugar - 1 kilogram

As you can see from the composition, the ratio is 1 to 1!

Cooking:

1. Prepare the berries. Apricots should be washed and dried. We separate from the bones.

2. Transfer to a large saucepan. We fall asleep with sugar. And we leave from evening until tomorrow morning in our case. Let's see how much juice it gives. And then we'll start cooking.

3. In the morning, apricots gave juice. The sugar has almost dissolved. We put on fire. We are waiting for it to boil. Turn down the heat and let it simmer for 2-3 minutes. We set aside the next day.

4. Second day. As you can see in the picture, they are all soaked with us. We put on a slow fire and wait for it to boil. Remove from heat and leave the next day.

5. Third day. The jam is transparent. The berries are soaked. There are whole ones. We put on a small fire. When it boils, cook for five minutes. Then we lay out in sterilized jars.

When boiling, foam is formed. We collect it from the surface.

6. As the banks are closed, they need to be turned upside down. So they will stand until completely cooled.

The jam is ready!

Pitted apricot jam "Pyatiminutka": prepared quickly and tasty

The recipe has been tested over the years. Only we will significantly reduce the rate of sugar. According to the classical method, we take 1 to 1. This jam was well stored even at room temperature. Theoretically, this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.

Cooking jam:

1. First of all, wash and dry the berries. Then cut in half lengthwise. We take out the bone. We have large apricots, so we additionally cut them in half.

Weigh already without stones!

We fall asleep apricot with sugar. Let's level it up a bit. Cover with a lid and leave for 3-4 hours. Apricots should give juice.

2. In the meantime, prepare the jars. You can sterilize them in the oven. We wash the jars and put them in a cold oven. We set the temperature to 120-130 degrees. After it warms up, stand for 5-7 minutes. The jars need to be completely dry. Then let them cool down.

Lids can simply be filled with boiling water. We put them in a separate container and leave for 7-10 minutes.

3. 4 hours have passed. We put on a slow fire and slowly warm up. You don't need to mix. As the apricots warm up, they can be slowly mixed from the bottom up.

4. We warm up further. We need the sugar to dissolve completely. Do not forget to stir, but not often as needed. The jam is almost boiled. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into banks.

5. Pour hot jam into jars. We fill them to the very brim. Close and flip immediately. Wrap and leave to cool.

6. The jam is ready. Since it has little sugar, it is better to store it in a cool place.

Recipe for delicious apricot jam: cook in slices

The second recipe is slightly different from the first. Jam is practically not boiled, but only poured with syrup. This is done within three days.

The composition is the same:

• 1 kilo of apricots
• 1 kilogram of sugar

Cooking process:

1. My berries. We dry them. We separate from the bones.

You can take a little green berries, not quite ripe. They are even easier to clean.

2. Pour sugar into a saucepan. Pour in water about 15 milliliters per 1 kilogram. And we put it on fire. We stir. Sugar should dissolve and boil. Once it boils, boil for about 5 minutes.

Don't forget to stir so it doesn't stick to the bottom.

3. How to cook syrup, immediately fill it with apricots. Gently distribute the berries throughout the volume.

4. Cover with a lid or cling film. And leave it like this for a day.

5. Jam started juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the pot on the fire. Stir the syrup and wait until it boils. It takes 2-3 minutes for it to boil well.

6. Remove from heat and immediately pour our apricots. Cover with a lid and cling film. and leave for the next day.

7. On the third day, repeat the procedure. Drain the syrup, boil and pour over the apricots. We leave for a day.

On the fourth day, put the jam on the fire. When it boils and cook for 5 minutes. Add a pinch of citric acid or squeeze a little lemon juice.

Then turn on the gas and immediately pour into sterilized jars.

8. It turned out delicious sweet apricot jam for the winter.

Royal recipe for apricot jam with nuts

We will cook jam in a royal way. The method is unusual. Its essence is that the bones are removed and instead of them some kind of nut. In our case, walnut. In this case, the berries remain intact. And if there is no nut, then you can cook with bones.

Ingredients:

• Apricot - 2 kilograms
• Sugar - 2 kilograms
• Water - 500-600 milliliters
• Walnut kernels - 100 - 150 grams

Let's start cooking:

1. Berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now we need to remove the bones. We make an incision along the berry and carefully remove the bone. And immediately put a walnut instead. And so with each berry.

You can use the bones as a filling. But for that, you need to take out the nucleoli and add it to the apricot instead of the nut. But remember that the nucleoli can be bitter. Better add walnut!

And instead of walnut, you can use any other.

2. Cooking syrup. Pour water into a saucepan. Bring to a boil and add sugar. stir until the sugar is completely dissolved.

You can add blackcurrant or cherry leaves for taste and aroma.

Cook for literally 5 minutes. Turn off the fire and cover with a lid. Let it stand for 5-6 hours. During this time, the berries are saturated with syrup.

3. Then again put on fire, bring to a boil. When it boils, turn off the fire. Then carefully remove the foam. And leave for 5-6 hours.

3. For the third time, after boiling, we simmer for 30 minutes over low heat. We remove the leaves of currant or cherry, if you added them. Then we put it in jars.

4. Apricot jam according to the royal recipe is ready. From two kilograms of apricots, 4 half-liter jars and one half-liter with syrup were obtained. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!

How to cook pitted apricot jam in a slow cooker?

We will help in cooking with a multicooker. I bring to your attention a detailed video recipe.

Grocery list:

• Apricot pitted - 2 kilograms
• Sugar - 1 kilogram
• Juice of half 1 lemon
• Agar - 2 tablespoons

2 kg pitted apricots + 1 kg sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add agar 2 tbsp

Brief description of the video

Wash and dry apricots. Naturally, the bones are removed. We put apricot, sugar and lemon in the multicooker bowl. We put the mode "Jam" and cook for 2 hours. At the end, add agar.

Apricot is one of the wonderful creations of nature. Not only is it delicious, but it's also healthy. And what a pleasure to eat apricot jam in winter. When a piece of summer is on the table. Today we have sorted out several recipes for apricot jam for the winter. Several options: with bones, without stones and slices. Learned how to cook royal jam. Dismantled a quick recipe 5 Five minutes. It turned out thick, fragrant, sweet and very tasty!

Delicious homemade jam will help you solve many problems. It goes well with tea. The delicacy can be used for filling pies, cakes, various buns. And how unique will ice cream be if you add a few spoons of amber dessert to it!

The choice of ingredients and features of cooking

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macronutrients (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).

Despite the fact that some of the nutrients are lost during heat treatment, apricot jam still retains many vitamins and minerals that a person needs.

5 rules for a delicious dessert

It is not difficult to prepare an amber delicacy. In order for the jam to succeed, it is necessary to take into account only a few important recommendations. Professional chefs recommend following five points.

1. Fruit selection. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small bright orange apricots. They must be mature. If you come across overripe fruits, then it is better to make jam or jam from them.
2. Special utensils. Jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is undesirable to cook a delicacy in enameled or aluminum dishes. Give preference to wide containers. In them, the dish cooks more evenly and quickly.
3. Shake mixing. Avoid stirring with a spoon or spatula when cooking jam. This injures the fruit. As a result, you will get apricot porridge. To stir the jam, shake the pan occasionally.
4. With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the bones. To do this, you can make a small incision on the apricot and carefully remove the stone. You can push it out of the fetus with a pencil or a regular hairpin.
5. Jam readiness. In the finished delicacy, apricots become transparent, acquire a soft-elastic texture. The syrup should thicken and absorb a bright orange pigment.

To save the jam, which has suddenly fermented, it is necessary to digest it. The fermentation process provokes a lack of sugar. Therefore, noticing unpleasant signs, open the preservation, add sugar and digest it. Then roll up again.

apricot jam recipe

There are many ways to prepare "summer in a jar". The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, then you can easily cook them whole. With large fruits, it is better to do otherwise - divide into slices, and then cut into pieces.

The delicacy can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. Piquancy will bring a small piece of ginger root. If you pour in a couple of tablespoons of orange or lemon juice, then the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the workpiece.

From whole fruits

Peculiarities . This is one of the easiest recipes. It involves the preparation of apricot jam with pits. This is an easy and quick recipe, but such preservation can be dangerous. Any preparations in which the bones have not been removed should be eaten within 10-12 months. If they are stored for more than a year, then the bone begins to release harmful toxins.

Composition:

• apricots - 1.2 kg;
• water - 0.45 ml;
• citric acid - 5 g;
• sugar - 1.75 kg.

How to cook

1. Dry the washed fruits on a paper towel.
2. Pour water into a saucepan, boil it.
3. Carefully place the fruit into the boiling liquid.
4. Boil the product for three minutes.
5. Remove the apricots and immediately dip them in ice water for a minute.
6. Transfer fruit to a colander and let excess water drain.
7. Arm yourself with a toothpick and prick the whole fruit in several places to ensure even soaking of the syrup.
8. In a basin for future jam, boil the syrup from water and sugar.
9. Put fruit in a sweet base, add citric acid.
10. Bring the mixture to a boil.
11. Boil the apricots for a whole three to five minutes, trying not to injure them, periodically removing the foam.
12. Remove the saucepan from the fire.
13. Allow the workpiece to cool completely (approximately eight hours).
14. Repeat the simmer again for a few minutes.
15. Let the dish brew for eight hours.
16. After a while, boil the delicacy a third time.
17. As a rule, after the third cooking, the dish is completely ready and rolled up in jars.
18. If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which preserve the delicacy.

This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. From whole fruits, carefully, without damaging the structure, remove the stone. Insert a walnut kernel in its place. In all other respects, the recipe remains the same.

Slices

Peculiarities . If you decide to cook a pitted delicacy, then pay attention to delicious apricot jam slices. You can add any spices or nuts if you like.

Composition:

• fresh fruit - 1 kg;
• sugar - 1 kg.

How to cook

1. Wash the apricots, cut them in half, remove the pit.
2. Put the resulting raw materials into a saucepan.
3. Sprinkle fruit with sugar.
4. Shake the container a few times so that the sugar reaches the bottom rows.
5. Leave the workpiece for eight to ten hours to let the juice flow.
6. Boil the mass and turn off the fire.
7. Leave the jam to cool.
8. Repeat the boiling-cooling procedure two or three more times.
9. To keep the slices beautiful, do not mix the workpiece.
10. After the last boil, put the jam in jars and close the lids.

Do not rush to throw away fruit pits. Break them open with a hammer. The resulting nucleoli are able to give the jam a special zest. To make a delicacy with apricot kernels, add them to the jam before the last boil.

"Five Minute"

Peculiarities . This jam, as its name "Five Minute" says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to cook a fragrant treat.

Composition:

• apricots - 1 kg;
• sugar - 300 g.

How to cook

1. Remove pits from apricots.
2. Place fruit halves in a bowl.
3. Sprinkle raw materials with sugar.
4. Wait for the fruit to release juice (approximately 10-12 hours).
5. Move the pan to the fire, boil.
6. From the moment of boiling, boil the delicacy for five minutes, periodically shaking or stirring with a wooden spatula.
7. Immediately spread the amber jam into jars, roll them up.

plus plums

Peculiarities . Apricots are easy to combine with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you properly prepare apricot jam with plums.

Composition:

• apricots - 1.5 kg;
• plums - 1.5 kg;
• sugar - 2.2 kg;
• water - 750 ml.

How to cook

1. Cut plums and apricots in half, remove pits.
2. Put the raw material in a saucepan.
3. Pour sugar into the water, boil the syrup.
4. Pour fruit with sweet liquid.
5. Infuse the workpiece for approximately six to eight hours.
6. Drain the syrup, boil and pour over the softened fruit again.
7. Such fillings must be repeated two or three times.
8. For the last time, put the fruit in syrup on the fire and boil the jam for half an hour over low heat.
9. Put the hot mass in jars, roll up for the winter.

with cherry

Peculiarities . Another find for conservation fans is a recipe for pitted apricot and cherry jam. The berry will provide the delicacy with a beautiful reddish tint, give a slight sourness and enhance the aroma of summer. Sweet lovers can add more sugar.

Composition:

• apricots - 1.5 kg;
• cherries - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Remove pits from cherries and apricots.
2. Put fruits and berries in a saucepan.
3. Sprinkle aromatic raw materials with sugar and shake the container well.
4. Wait for the juice to appear.
5. Now put the pot on the fire.
6. Boil the workpiece over low heat for 30 minutes, occasionally stirring or shaking the pan.
7. Be sure to remove the foam.
8. Arrange the finished delicacy in jars, roll up for the winter.

with pumpkin

Peculiarities . Sweet orange pumpkin can give any delicacy a magical aroma and taste. Apricot jam is no exception. Surprisingly, the pumpkin itself is absolutely not felt in the finished dish.

Composition:

• orange pumpkin - 800 g;
• apricots - 1 kg;
• cinnamon - one stick;
• sugar - 320 g;
• lemon - one;
• star anise - one asterisk;
• water - one and a half glasses;
• almonds (optional) - a handful;
• gelfix - 40 g.

How to cook

1. Divide apricots into slices, cut them into small pieces.
2. Chop the pumpkin pulp to match the fruit.
3. Rinse the lemon thoroughly, cut it into pieces along with the zest.
4. Connect the blanks.
5. In a separate saucepan, boil the syrup from water and sugar.
6. Pour hot syrup over fruit and vegetable preparation.
7. Add cinnamon, star anise.
8. Sprinkle in almonds if desired.
9. Cook the delicacy over low heat for about 30 minutes, remembering to stir.
10. In a cup, mix gelfix with a tablespoon of sugar.
11. Pour the resulting mixture into the jam, mix.
12. Boil the mass for a couple more minutes, and then roll it up for the winter.

If you do not want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be infused in the refrigerator for one week. Only after that, pumpkin-apricot jam will fully acquire its real taste.

with apples

Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick allows you to enhance the aroma of the dish. If you like savory tastes with sourness, then prepare a treat with the addition of citrus fruits.

Composition:

• apricots - 1 kg;
• apples (sweet varieties) - 1 kg;
• orange - one;
• lemon - one;
• sugar - 1.6 kg;
• water - 250 ml.

How to cook

1. Slice apples and apricots.
2. Connect fruits.
3. Carefully wash the orange and lemon.
4. Chop the citruses together with the zest.
5. Place all ingredients in one bowl.
6. Sprinkle with sugar.
7. Pour in some water and put the mixture to simmer on the fire.
8. Stir the mixture periodically.
9. Boil the jam for 30-40 minutes.
10. If you want to get jam, then beat the mixture with a blender.
11. Arrange in banks and roll up.

Jam with the addition of zucchini

Peculiarities . For this dish, the basis is not only apricots, but also zucchini. It is better to take overripe fruits and young vegetables. Zucchini by nature does not have a pronounced taste, so it does not violate the apricot aroma. The following recipe for jam from apricots and zucchini will help you prepare a delicious preparation.

Composition:

• zucchini - 1 kg;
• apricots - 0.8-1 kg;
• sugar - 1.7 kg;
• water - 1 l;
• lemon - two citrus.

How to cook

1. Divide fresh apricots in half, remove the pit.
2. Put the fruits in a saucepan, splash some water.
3. Simmer the apricots over low heat until they are completely softened.
4. Peel the zucchini, remove large seeds, cut into pieces.
5. Boil the vegetables in a small amount of water until softened.
6. Turn the zucchini into a puree.
7. Combine apricot mass with zucchini.
8. Squeeze the juice from the lemon and grate the zest.
9. Pour the juice into the jam, add the zest, sugar.
10. Boil the mass.
11. Boil the jam over high heat for 15 minutes, with constant stirring.
12. Sort by banks.

Multicooker jam

Peculiarities . From overripe apricots, you can cook not only jam. Juicy appetizing fruits can be the basis for making jam. Such a dish is easy to cook on the stove, but if you have a slow cooker, then you can successfully facilitate the cooking process. To cook apricot jam for the winter, use the following recipe.

Composition:

• apricots - 1 kg;
• sugar - 500 g;
• water - 0.5 l.

How to cook

1. Wash apricots, cut in half, remove pits.
2. Fold the raw materials into the bowl of the multicooker.
3. Pour in water.
4. Set the "multi-cook" mode and the temperature to 160 ºС.
5. Simmer the fruits for 20 minutes.
6. Grind the softened fruit through a sieve.
7. Mix puree with sugar.
8. Put it in the bowl of the multicooker.
9. In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
10. Then put the fruit puree in jars and roll up for the winter.

Delicacy from the oven

Peculiarities . An appetizing dish can be cooked in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant mixing.

Composition:

• sugar - 1 kg;
• apricots - 1 kg;
• balsamic vinegar - a quarter cup.

How to cook

1. Remove pits from apricots.
2. Place them in a deep pan.
3. Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
4. Gently mix the mass.
5. Since the jam is prepared without water, it is necessary to wait until the fruits release the juice.
6. Preheat the oven to 180 ºС.
7. Place a tray with fruit in it.
8. Don't allow too much bubbling during the boil.
9. Simmer the delicacy for about one to two hours, stirring it occasionally.
10. Arrange the finished dish in jars and roll up.

Without cooking

Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store such a delicacy in the freezer or in the refrigerator. But if you want to roll it up in jars, then a 20-30 minute sterilization will be required.

Composition:

• apricots - 2 kg;
• lemon - one;
• oranges - two;
• sugar - 3 kg.

How to cook

1. Divide the fruits, remove the seeds.
2. Wash the citruses thoroughly.
3. Dip them in water and boil in water for one to two minutes to get rid of excess bitterness.
4. Cut the lemon and oranges into slices, remove all the seeds.
5. Put fruits and citrus fruits in a blender and carefully grind the whole mass.
6. Mix flavored puree with sugar.
7. Transfer the jam to containers (for storage in the freezer) or jars (for subsequent sterilization).

Sometimes pitted apricot jam can be candied. Such a product is not very pleasant to use, because crystals constantly crunch on the teeth. To fix the problem, place an open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.

Properly cooked syrup for jam should be transparent and viscous - this recipe for making sugar syrup intended for cooking jam shows the exact proportions of water and details how to cook high-quality syrup, what kind of sugar it is best to make.

Having learned all the necessary details about preparing a sweet filling from sugar and water, you can save time during the harvesting season and avoid mistakes when making jam, do not spoil the berries with the wrong syrup.

What should I pay attention to when preparing sweet syrup? The sugar content of berries and fruits is different.

Therefore, the concentration of sugar for sweet fruits should be adjusted depending on the selected product.

For example, to make jam from strawberries or apricots, you do not need to boil a syrup with a high sugar content, but for sour cherries or plums, the proportion of granulated sugar in the syrup must be increased.

To make homemade jam, sweet syrups of various strengths from white sugar are used, so we offer a classic recipe for jam syrup for berries of medium juiciness and sugar content based on 1 kg of fruit.

Preparation - 15 minutes

Cooking time– 6 minutes

Calorie - 280 kcal per 100 grams

Recipe Ingredients

• water - 1-2 cups, depending on the juiciness of berries and fruits;
• white granulated sugar - 1 kg;
• citric acid - 0.5 tsp

Jam Syrup Recipe Classic

Utensils for the preparation of a sweet, transparent liquid - sugar syrup must be made of stainless steel.

Enameled pots and basins are not suitable in this case. It is desirable to have a saucepan for cooking sugar syrup and for making jam, but not too high.

1. Pour the sugar into a saucepan and pour boiling water over it. With constant stirring, bring the mixture to a boil. Once the sugar dissolves in the water, stop stirring.
2. After boiling, remove the foam from the surface into a separate bowl. Cook syrup over medium heat. Cooking time - 3 minutes.
3. Then remove the pan with syrup from the heat, filter through cheesecloth. Put it back on the stove and boil for another 2-3 minutes. At the end, add citric acid, it is necessary so that the jam does not sugar in winter. If the syrup is used to pour fruit, then the acid can not be added.

We use the finished syrup for its intended purpose for cooking jam, and to cool the prepared mass or pour hot syrup - it entirely depends on the instructions from the recipe for a single jam.

Advice from the Miracle Chef. Meanwhile, if the syrup still turned out to be an ugly dark shade, cloudy, then it can be easily clarified. To do this, pour a whipped mixture of 1 teaspoon of raw egg white and 2 tablespoons of cold water into the hot syrup. We put the syrup on the stove and warm it up, but do not boil. Then again we filter the syrup through several layers of gauze.

So that the jam does not become moldy in winter, it turns out thick and tasty, follow the correct proportions when preparing syrup, do not skimp on sugar.

Sugar syrup for jam - the proportions of sugar and water

- plums - 1.5 kg of sugar and 1 glass of water;

- pitted cherries - 1.2 kg of sugar without liquid;

- cherries with a stone - 1.5 kg of sugar and 0.5 tbsp. water;

- pears in slices - 1 kg of granulated sugar and 0.75 tbsp. liquids;

- quince slices - 1 kg of sand and a glass of water;

- peaches in pieces - 1.3 kg of granulated sugar and a glass of liquid;

- gooseberries - 1.5 cups of sugar and 2 cups of water;

- apple slices - 1 kg of granulated sugar and 1 glass of liquid;

- strawberries - 1 kg of sugar without water.

Advice from the Miracle Chef. Instead of water, fruit or berry juices can be used as a liquid. The proportions of syrup for cherry and apricot jam are the same as for pitted peaches and cherries, so be guided by these data.

Sweet sugar syrups are often used for cooking jams, jams, and candied fruits, nuts, etc. are impregnated with them. In addition, syrups are widely used in the alcohol industry in the production of wines, liqueurs, liqueurs, etc.

Homemade wine, for example, made with sugar syrup, begins to ferment much faster and more actively.

I hope our recipes and proportions of sugar and water with recommendations will help you in preparing the right syrup for homemade jam, tasty and thick.

Summer is a great time to prepare homemade preserves. Especially brings joy in the winter jam. It not only delights the taste, but also replenishes our body with useful substances and elements, which are very lacking in winter. Apricot is great for making jams and preserves.

Apricot has many useful properties that favorably affect the functioning of the body. The composition of apricot jam includes many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, and B vitamins. Apricot jam is recommended for problems:

• with the cardiovascular system;
• with hypertension;
• anemia
• beriberi.

During its use, brain activity improves, recuperation occurs, immunity increases, salts are excreted, problems with constipation disappear. The calorie content of apricot jam is 245 kcal per 100 gr. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

Every recipe has its secrets. In this you need to pay attention to the variety of apricots. Jam will turn out especially tasty if you choose small round fruits, which are usually called wilds.

Let them be even slightly overripe. All the same, they will not dissolve in the total mass, turning into an ugly mess. Because jam is not prepared in the way that has long been customary: it does not stand on fire for a long time. But round soft apricots will give their juices faster. And they taste better than their more expensive counterparts.

Your mark:

Cooking time: 17 hours 0 minutes

Quantity: 1 portion

Ingredients

• Apricots: 1 kg
• Sugar: 400 g
• Gelatin: 2 tbsp. l. incomplete

Cooking instructions

How to cook seedless apricot jam

We will start our acquaintance with apricot jam with the simplest method, which is equally suitable for any kind of apricot.

What is required for this:

• sugar - 2 kg;
• apricots -2 kg.

Step by step recipe:

1. Wash the apricots thoroughly in a large bowl and separate the pits.
2. Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2-3 hours.
3. Let's move on to making jam. We put the infused mixture on fire and cook in two stages for 30 minutes. This is necessary because of the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
4. The end result will be jam with small pieces. If there is a desire to boil the jam until smooth, it must be kept on low heat for another 20 minutes.

Apricot jam with pits - recipe step by step

Jam with stones is the easiest to prepare, with a minimum investment of time.

You will need:

• apricots - 1 kg;
• sugar - 700 gr.;
• water - 2 tbsp.

Preparing jam:

1. Wash fruits well.
2. While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
3. Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
4. After turning off the jam, let it brew for 12 hours.
5. After the time has elapsed, put the jam back on the stove and cook it until it thickens.

Apricot jam slices

This jam is not only tasty, but also beautiful. For it, apricots with a dense structure or slightly unripe are used.

You will need:

• apricots - 2 kg;
• sugar - 3 kg;
• water - 3 tbsp.

Jam making technology

1. Apricots need to be washed and dried.
2. Break them into pieces, removing the bones.
3. Put the slices in an enamel pan.
4. In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the sugar dissolves.
5. Ready, hot syrup should be poured over folded apricots. The syrup should cover all the slices, for this the container should be shaken several times. Stirring with a spoon is not recommended.
6. To insist, the jam must be set aside for 12 hours.
7. After the first infusion, you need to drain the syrup, bring it back to a boil, pour over the apricots and set aside for 10-12 hours.
8. For the third time after pouring hot syrup, the container must be put on a small fire.
9. With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. You need to stir carefully, with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - delicious recipe

One name apricot jam is appetizing. He is especially loved by the kids. For its preparation, it is desirable to use overripe fruits or varieties with a very soft structure.

You will need:

• apricots - 1 kg;
• sugar - 1.2 kg;
• citric acid - 1/4 tsp.

Preparing jam:

1. Wash the apricots well and remove the pits from them.
2. Grind prepared slices in a blender or meat grinder.
3. Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
4. Place the saucepan over low heat and bring the mixture to a boil. In order for the sugar not to start to burn, the mass must be constantly stirred.
5. After boiling, add citric acid to the mixture and cook until a thick jam is obtained. The density of the mixture depends on your desire.

A very simple recipe for five-minute apricot jam

A five-minute jam recipe is the best option when there is not enough time to process fruit. For its preparation it is necessary:

• sugar - 4 cups;
• apricots - 1 kg.

Brewing technology:

1. First, wash the apricots and separate the pits.
2. Transfer the slices to a saucepan, cover them with sugar and let it brew for 12 hours.
3. After the time has elapsed, bring to a boil over high heat, stirring regularly.
4. Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with kernels is popularly called "royal" or "royal". To prepare it you will need:

• apricots - 3 kg;
• granulated sugar - 3 kg.

Step-by-step instruction:

1. Wash the apricots well and lay them out to dry.
2. After preparing the fruit, we proceed to their peeling. Dividing apricots in half, you need to get the bones, which will be useful in the cooking process.
3. The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
4. At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
5. After 2-3 hours, put the container with slices on a small fire. The duration of cooking jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker one, about 20 minutes.
6. After completing the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.

To get a delicious jam, there are a number of tips that it is advisable to listen to.

1. It is recommended to cook apricot jam without pits, because during long-term storage, the pits begin to release harmful substances that can harm human health.
2. Dishes for jam should be chosen low and wide so that it is convenient to mix the mass.
3. In order for the apricots to remain intact when removing the pits, you must use a stick that will push out the pit.
4. Before cooking apricots, they need to be allowed to stand with sugar. They will release juice, which will make the jam more juicy.

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Everyone loves sweets. Sweets and cookies, cakes and jams, cakes and jams cheer up, relieve tension, reconcile people with the world and with each other, turn an ordinary breakfast into a small holiday. Especially jam - it's not just a nice addition to tea, but also a component of many confectionery products.

One of the most wonderful is apricot jam in slices and in the form of jam. As if saturated with the sun, fragrant and tender, it will decorate any feast, remind you of summer, warm you on cold evenings, serve as a wonderful filling for pies and perfectly soak any biscuit. How to cook apricot jam slices? There are many options - with spices, citrus. Let's try and cook.

with nuts

Slightly unripe fruits are most suitable for such jam. They are cut in half, the pit is removed, covered with sugar at the rate of one kilogram of sugar per kilogram of apricots and left for six hours for the fruit to release juice. Then the fruits with sugar and juice are brought to a boil over medium heat, the foam is removed and boiled for about five minutes. Apricots are removed from the pan, and the syrup is boiled, regularly removing the foam. After fifteen minutes, the fruits must be returned to the syrup and boiled for a couple more minutes, after which washed, dried and peeled almonds are added at the rate of one glass per kilogram of fruit. Almonds can be replaced with apricot kernels or walnuts.

With citrus

Apricot Jam with Orange and Lemon is an unusual recipe, easy and fast. Two kilograms of pitted apricots will require two oranges, a lemon and three kilograms of granulated sugar. Citrus fruits must be boiled in boiling water for one minute to remove bitterness, then cut into small slices, removing the seeds. Washed and pitted apricots, lemon and oranges should be crushed with a blender or meat grinder, mix thoroughly, add sugar - the jam is ready. Such jam should be stored in the refrigerator, otherwise it should be subjected to heat treatment (boil for another hour and packaged in sterilized jars). How long to cook apricot jam prepared according to this recipe? No more than five to ten minutes, otherwise the wonderful combination of orange and apricot flavors will be lost.

Slices

Apricot jam slices are cooked from unripe, tight, maybe even slightly unripe fruits. They need to be thoroughly washed, let the water drain, and the fruit to dry. Then divide into halves, remove the bones and put the halves in a bowl with layers dimpled up. Pour about half a teaspoon of sugar into each slice before spreading the next layer on top. Syrup is brewed from the remaining sugar in the proportion: for one kilogram of sugar - one glass of water. By the way, sugar is taken in a ratio of one to one in relation to apricots. If someone does not like too sweet, you can reduce the amount of sugar to 700 grams per kilogram of fruit, while remembering to reduce the amount of water accordingly. The syrup is boiled over low heat with constant stirring until the sugar is completely dissolved. As soon as the syrup boils, it must be turned off and the resulting foam removed.

How to cook apricot jam slices? Apricots are poured with hot syrup and infused for 10-12 hours. Then they are removed from the syrup, it is boiled again, and the apricots are dipped into the hot one. After the future jam has cooled down, this procedure must be repeated again. Before closing the jam in jars, the syrup with fruits is put on fire, brought to a boil and boiled for 5-7 minutes.

Apricot jam slices - a recipe with the addition of allspice

It turns out a whole and fragrant dish. How to cook apricot jam in slices so that they remain whole and do not spread into porridge? The main thing is to use solid, you can even unripe apricot fruits in its manufacture. The ratio of "sugar-fruits" in this recipe is standard, one to one, in addition, you will need the juice of one large lemon, a glass of water and five peas of Jamaican allspice. Preparation of fruits for the process is also standard - they must be thoroughly washed, dried, cut or divided into halves and seeds removed. After the preparatory stage, the apricots are put into a large saucepan, bowl or cauldron with a thick, if possible, non-stick bottom, water is poured with the juice diluted in it, pepper is added. All this is cooked on the slowest fire for 10-15 minutes, after which the entire volume of sugar is added, stirred until it is completely dissolved, brought to a boil and cooked over low heat for 40-45 minutes. If signs of softening of apricots appear, the cooking process should be stopped. When laying out the jam in jars, you can add a few drops of brandy, cognac or rum to each - this will enhance the aroma of the product and contribute to its better storage. You have learned how to cook apricot jam in slices. But this is just one of the options. There are other recipes as well.

"In three stages" - the first

The ratio "apricots-sugar-water" in this recipe is still standard, 1:1:1, only sugar and apricots are measured in kilograms, and water in glasses. Jam can be cooked both with and without seeds, apricots can be used both varietal and wild, the main thing is that they are not overripe. First of all, from sugar and water, taken according to the norm, you need to boil the syrup over low heat until the sugar is completely dissolved. The readiness of the syrup can be determined by the density and color: it should be slightly viscous and slightly golden. Thoroughly washed and dried apricots should be divided into two slices and the stone removed. If the apricots are small, they are carefully cut and the stone is carefully removed through the incision made. In such fruits, instead of a bone, you can put a nut or almond. Prepared apricots should be placed in a wide bowl, pour hot syrup, bring to a boil and remove from heat. This is the first step in the cooking process.

Second and third

The second and third stages are similar to the first, but the jam should be boiled: at the second stage - 2 minutes, at the third - 10. Each time, the jam must be carefully, but very carefully (so as not to crush the slices!) Stir.

After each of the first two stages, it is necessary to wait for the jam to cool completely. After the third - still hot jam is laid out in sterilized jars and rolled up.

Seedless

The recipe for pitted apricot jam is also quite simple. Wash the fruit, dry it, make an incision on the side where the stalk is absent, and carefully remove the stone through the incision, trying to keep the fruit itself whole. Boil the syrup from water and sugar and pour over the prepared apricots. Boil the jam 3 times, each for 10 minutes after boiling. Be sure to remove all the resulting foam (it contains tartaric acid, which can lead to spoilage of the finished product during long-term storage) and leave the jam for 8-10 hours so that the fruits are better saturated. The proportion of "fruit-sugar" here is standard, 1:1, but it is supposed to take a little more water, one and a half glasses per kilogram of sugar. This is due to the fact that the boiling time of the jam in this recipe is longer than the standard one, and the syrup boils away more.

Apricot jam "Sunshine"

This recipe is for the lazy: apricots are not pitted, but only pricked with a toothpick - through punctures, the fruit is better soaked in syrup.

Prepared fruits are poured with boiling sugar syrup, kept for three to four hours and boiled for no more than seven minutes. Letting the jam cool down and infuse for three to four hours, boil it again, this time for about seven to ten minutes. After another three hours, the product can already be cooked until it is fully cooked. Food consumption: per kilogram of apricots there are 800 grams of sugar and 250-300 ml of clean drinking water.

• making jam at home most often consists of two processes - boiling syrup and boiling fruits in syrup;
• jam can be cooked in one or several times, and the latter option is preferable, since in this case the fruits do not boil, and sugar penetrates into them as much as possible;
• jam is always boiled over low heat, with regular stirring and removal of the resulting foam;
• usually, a kilogram of sugar is used to make jam from any berries and fruits per kilogram of fruit, but in some cases the amount of sugar can be reduced;

a very interesting and unusual taste is obtained when using different berries and fruits in one jam, however, mixing experiments should be approached carefully so that there is no smudge due to the different density of the ingredients or an unpleasant taste due to their incompatibility. It is necessary to select products of similar hardness and degree of ripeness, then a good consistency is obtained.