How to make apricot jam at home. Apricot jam without apricots! Video: recipe for apricot jam with orange
If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not such an easy task as it might seem at first glance. Wrong technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.
Apricot jam with orange
The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite treat will remind you of hot summer days and is guaranteed to cheer you up even on the gloomiest day.
Ingredients:
- apricots - one kilogram;
- orange;
- granulated sugar - kilogram;
- water - 200 ml.
For this recipe, you will need unripe greenish fruits. Soft juicy fruits are quickly boiled soft, quickly turning into "porridge".
How to make delicious apricot jam? A step-by-step recipe with a photo will help you in solving the problem.
First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you wish. Place the pieces in a deep saucepan. clean, squeeze the juice out of it, then strain the liquid. 
From water and sugar, boil the syrup, and then let it boil on the stove for five minutes. At the very end, add orange juice. Remove the syrup from the stove, carefully pour it over the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again. 
When the syrup and apricots have cooled to room temperature, they must be brought to a boil and boiled over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Do not forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it. 
The finished dessert can be used to make sweet pies with fruit filling or just serve it to the table with hot drinks.
Jam "Five minutes"
The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook jam with apricots for the winter.
Ingredients:
- pitted apricots - 700 grams;
- sugar - 700 grams;
- water - 250 ml.
Jam with apricot slices "Five minutes" is prepared in several stages.
Choose strong fruits, wash them, cut them in half and remove the stones. Sprinkle the pulp with granulated sugar and leave it alone for a while. Shake the fruit bowl occasionally, but do not stir. 
Weigh the apricots after processing on a kitchen scale. The ideal fruit to sugar ratio is 1:1.
After an hour, the fruits can be filled with water and sent to the stove. When the jam boils, turn down the heat and cook the treat for another five minutes. Cool the product, and then bring it to a boil again. Repeat the procedure one more time. 
After the third cooking, put the dessert in clean jars and close it with boiled lids.
Apricot jam with pits
An unusual way to prepare a dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in fragrant syrup will make a great company for freshly brewed tea or any other hot drink.
Ingredients:
- apricot pulp - one kilogram;
- sugar - one kilogram;
- water - one glass.
Slices are prepared quite simply, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.
Process the fruits and cut into four parts. Chop the bones and remove the soft core. Mix sugar with clean water.
The bright taste of this dessert directly depends on the bones that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.
Put the apricots and pits in a deep saucepan, and then fill them with syrup. Put the dishes on the fire and bring its contents to a boil. After that, drain the syrup into a separate container and cool the products. This step is necessary so that the slices remain intact and do not boil. 
Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized dish and roll up.
We will be glad if you like apricot jam slices. The recipes on this page will help you prepare a small supply of delicious treats for the winter. A beautiful fragrant treat will delight your loved ones on a gloomy winter evening and will bring back memories of bright sunny days.
Video recipe for Polish apricot jam
Since childhood, many have known the taste of their favorite homemade delicacy made from fruits - jam. It can be made from different fruits. Below we will talk about how to make apricot jam for the winter.
Classic recipe
If you strictly follow the technology indicated in the recipe, you get a wonderful and very tasty apricot jam slices for the winter.
In order to cook the classic in a very tasty and sweet syrup, you need to take sugar and ripe hard fruits in equal proportions. Apricots should be dried well and pitted, cutting each fruit into two halves. All the slices need to be put in one large pan with the middle up in small parts, periodically sprinkling them with sugar until the ingredients run out. After the manipulations, the pan with the contents must be left for a while until the fruit starts to let the juice out. Alternatively, they can be left covered overnight in the refrigerator.
After the fruits have acquired the required condition, they must be put on fire to boil until the aged syrup boils. After that, the pan must be removed from the stove, allowed to cool and repeat the procedure twice more. After all the steps, it's time to spread the finished jam into small jars and roll up with metal lids.
Jam with seeds
Despite the fact that the technology of many recipes for apricot jam for the winter prescribes the removal of seeds from fruits, you can go against the system and cook it with them.
To create such an original delicacy, you need to take fruits and sugar in equal proportions and, cutting the fruits in half, remove the seeds from them. Further, laying the fruits with the middle up, they should be carefully sprinkled with sugar and left for a couple of hours in a cold place so that they let the juice flow a little. After the specified time has elapsed, put the pan on the stove and bring its contents to a boil over low heat. As soon as this happens, you need to remove the resulting foam, remove the container from the stove and leave it for 6-8 hours (some people wait all night and continue cooking in the morning).
After the time specified in the recipe has elapsed, the jam must be boiled again so that the contents simply warm up. Now it's time to start preparing the bones. They need to be broken, the kernels removed and the skin removed from each. As soon as the jam becomes hot, it should be removed from the heat, cooled and boiled again, but this time with seeds. At this stage, the jam should be cooked no more than 7 minutes. After that, the dessert must be poured into sterilized jars and rolled up with metal lids. This homemade apricot jam is sure to please all guests. It can also be prepared not as a winter harvest, but as a seasonal delicacy - it will also be delicious.
Thick fragrant jam
Don't know how to cook apricot jam for the winter? Yes, it's easier than ever! It can be made not only from whole fruits, but also in the form of jam.
For this you need to take:
- 1 kg of ripe apricots;
- 0.5 kg of sugar.
Practical part
The fruits need to be washed, wiped dry with a towel and, removing the seeds from them, put them in a saucepan and sprinkle with sugar. Immediately put the container on the stove and wait for the contents to boil.
After this happens, you need to reduce the heat and continue to cook at a lower power for 20 minutes, remembering to stir occasionally. At this stage, you will notice how the fruit gradually takes on a mushy form. As soon as the jam begins to reach a state of uniformity, it is worth adding cinnamon to taste to the pan, stir well, let it cook to the end and, spreading it in jars, roll it up under the lid.
Jam "Kiev"
This apricot jam for the winter is very easy to prepare. In addition, it looks very beautiful, since only whole fruits are in the jar.
To prepare it, you need to wash 1 kg of ripe dense apricots, wipe them dry with a towel and pierce each fruit in several places with a toothpick. After that, you need to start preparing syrup from 1.5 kg of sugar and a couple of glasses of water. After it is ready, you should fill it with apricots and send it to infuse in a cool place for a day. It is very important for the preparation of such a jam to choose good fruits, without damage. So they will retain their original appearance.
At the end of the day, the syrup must be drained from the fruit and boiled well over a fire. After this, the procedure must be repeated. Pour apricots again with sweet syrup and leave again for the same period. As soon as a day has passed, the fruits, along with the syrup, must be put on the stove, boiled and, poured into jars, rolled up under the lids.
Five-minute jam
This recipe describes how to make five-minute apricot jam for the winter. Cooking using this technology, you will not have to stand at the stove for hours, waiting for the contents to boil, and you will not need to wait for some time until it is infused and saturated. In addition, the fruits retain a huge amount of useful substances, since they are not heat treated.
To prepare a tasty and healthy jam, you need to put 1 kg of peeled apricots in a blender. After that, it is necessary to boil for some time a couple of oranges and one lemon. This is done in order to eliminate the inherent bitterness from the fruits. After that, all the seeds must be removed from them and cut into medium-sized pieces, and then folded to the apricots. All components must be crushed to a state of uniformity, preferably twice. The jam is almost ready - now you need to add 3 kg of sugar to it. After thorough mixing, pour into jars and roll up under an iron lid.
Apricot jam
To prepare such apricot jam in slices for the winter, it is advisable to choose dense fruits. You can use even a little underripe.
To prepare it, you need to wash and pit 1 kg of apricots, dividing each fruit into two halves. In a separate bowl, you need to prepare a syrup from 700 g of granulated sugar and 1.5 liters of purified water. Bringing it to a boil, it is worth pouring it with fruit previously folded into a sterilized jar (it is advisable to use a liter jar, since with a smaller volume the fruit can lose its shape). After that, the containers should be covered with a lid and sterilized for 20 minutes, after which they can be rolled up using a machine.
Apricot jam with cherry leaves
The original technology of how to cook apricot jam for the winter is presented in this section. The recipe for making such a delicacy is very simple and does not require any culinary tricks. With a ready-made dessert, any hostess will be able to please guests and her household.
To prepare fragrant jam, you need to take 1 kg of apricots of the most juicy variety. For this type of jam, they are best suited. From them you need to get the bones and send the fruit to the pan. 0.5 kg of granulated sugar should also be added there and left to infuse for 40 minutes. After this time, the fruits must be mixed so that the sugar is evenly distributed and, putting the pan on a gentle fire, bring everything to a boil. In this state, the fruits must be boiled for 5 minutes and, having set aside for a couple of hours, cool slightly.
After such manipulations, all actions must be repeated, but with 5-7 cherry leaves, which can be placed directly with a twig. On low heat in this composition, the ingredients must be cooked for 15 minutes, stirring without stopping, but without destroying the structure of the apricots. After the allotted time has passed, you need to get the leaves and put the jam in jars, rolling up the lids.
Apricot jam in a slow cooker
The recipe for apricot jam in a slow cooker for the winter is very simple and even an inexperienced hostess can cook such a delicacy on it.
To do this, you need to take ripe and, preferably, large apricots (600 g), peel them from the pits. Fruit and 300 g of sugar should be put in a slow cooker. There you also need to add fresh juice extracted from half a lemon. For an hour, the ingredients should be cooked in the "Extinguishing" mode in a closed form, sometimes stirring. After these simple procedures, the jam is ready. It can be laid out in sterilized jars and rolled up under the lids.
Jam in the oven
Apricot jam for the winter with extraordinary taste can also be cooked in the oven. To do this, you need to take 3 kg of ripe, but not very soft fruits, wash them well, dry them and free them from stones. After that, 1 kg of granulated sugar should be added to them and left for a while so that the juice comes out. To speed up this process, you can leave the fruit container in a warm place. After that, the basin with apricots must be sent to the oven, which must first be heated to a temperature of 180 ° C.
During the heat treatment, the contents of the container must be periodically stirred. How much to cook apricot jam for the winter, which is prepared according to this recipe? Everything is simple - until a state of uniform density. As soon as a thick mass forms in the basin, then the jam is ready. After reaching the desired state, the dessert should be decomposed into jars and, closed with metal lids, sent to a cold place to wait for winter.
Spicy apricot jam for the winter
The recipe for this dessert is a bit unusual. Indeed, in addition to fruits and sugar, among its ingredients you can find a certain amount of spices. The result is an excellent delicacy, which, of course, will become a favorite for all family members.
In order to make this truly delicious dessert, you need to take 1 kg of ripe pitted apricots and put them in a saucepan, slightly crush until the juice appears. After that, the fruits must be put on fire in order to heat them, bringing to a boil.
It is worth squeezing the juice from one ripe lemon. It is necessary to dissolve one pectin in it. After that, lemon juice with pectin should be sent to a saucepan with boiling apricots, as well as 1 kg of sugar and some set of spices, in which you need to include a couple of cinnamon sticks, as well as 5 cardamom and cloves seeds each. In this composition, the ingredients must be mixed well and wait for re-boiling. As soon as this happens, the fire should be immediately removed to a minimum and the container with jam should be kept on low heat for 10 minutes, then put into jars. Delicious and spicy apricot jam for the winter is ready.
Apricot jam for the winter (with gelatin)
To prepare such a dessert, 0.5 kg of apricots must be washed, pitted and halves of the fruit put in a container with the inside up. From above they should be sprinkled with 0.5 cups of sugar and a pack of dry gelatin (15 g). In this composition, under the lid, the ingredients must be left exactly for a day. As soon as the allotted time has passed, the pot with the contents should be put on a slow fire and add about 0.5 cups of purified water and quite a bit of citric acid (1/4 tsp).
Apricots should be brought to a boil and boiled for 5-6 minutes without adding heat. Once everything is done, the fruit and syrup should be transferred to sterilized jars and rolled up under metal lids. This is how easy it is to make apricot jam with gelatin for the winter.
Only natives of the southern regions can fully enjoy the aroma and sweetness of apricots. Those who settled further north have to be content with the harvest that ripens in boxes. Despite this, residents of all regions manage to enjoy the southern fruit during the season and cook a lot of goodies from it. Not every fruit is able to retain its original color during heat treatment, and the apricot does not care. Aroma, orange color, taste - everything remains with him.
Multiple short-term cooking helps to compact the apricot pieces.
There are many options for making amber apricot jam in slices: simple pieces in syrup, thick jam with gelatin, treats with the addition of orange, kernels or other nuts. You can cook dessert both on the stove and in a slow cooker. The parade of simple and delicious recipes offered on this page will help you fully enjoy the luxury of the southern fruit.
To prepare slices in fragrant syrup, you need to arm yourself with a few simple rules:
The best container for cooking is a stainless steel pan with a thick bottom. In enamelware, fruits with sugar burn.
- How long does it take to cook an apricot delicacy?
The consistency of the jam and its final taste depend on how long the fruit mass will be cooked. The secret of thick preservation is long cooking for 40 minutes or heat treatment in several stages. If the second option is chosen, you will have to bring the composition to a boil three times, boiling for 5 minutes, and cool for several hours between each call. The process is long, but it is possible to keep the fruit pieces almost intact. In a slow cooker, cooking will not be so troublesome.
The secret of a thick billet is long cooking
If an orange or a lemon is chosen for the assortment, then the mass is not kept on the stove for more than 5-10 minutes, so that the aroma and the unique combination of citrus and apricot taste are not lost.
- Learning to store properly
Any jam is best stored in small jars.
So it will stand longer, and after opening it will not have time to turn sour. For an apricot dessert, jars from 0.5 to 1 liter are suitable. It is recommended to pre-sterilize the container. Before being sent for storage, it is customary to turn the jars over onto the lids. If a leak is found, the jam is digested and poured into sterilized containers.
The classic way of cooking in pitted syrup
The simplest recipe for harvesting southern apricots is prepared without any additives. Lemon juice is used to preserve the rich color.
Ingredients:
From the specified amount of products, 2 cans of jam with a volume of 0.5 liters are obtained, plus a little goodies for testing.
Step by step cooking instructions:
- Apricots are washed, cut into even halves, removing the pits. The slices are sent to the pan, evenly sprinkling the layers with granulated sugar. The contents are left for several hours at room temperature so that the fruits release juice and the sugar dissolves a little.
- The container is sent to a slow fire, covered with a lid so that the fruits sweat until the sugar crystals are completely dissolved. To maintain the integrity of the slices, the composition is not mixed. After boiling, boil the mixture for 5 minutes.
- The pan is removed from the stove, covered and left to cool completely. In 6-12 hours, the syrup will become thicker and the pieces denser.
- The cooled halves are taken out false, and the syrup is boiled for another 5-10 minutes after boiling. The foam is removed with a slotted spoon. At the end, add a little lemon juice or citric acid. This ingredient will protect the jam from turbidity, keep its bright orange color.
- Apricot pieces are moved back into the syrup, boiled for 5 minutes.
The hot billet is poured into prepared jars, wrapped, waiting for complete cooling, then sent to a cool, dry place for storage.
A simple video recipe.
How to cook thick jam slices?
For sandwiches and pastry fillings, housewives prefer to use a denser mass. Gelling additives help to prepare tasty and thick jam. If you increase the duration of the heat treatment, then the pieces will soften and look more like a homogeneous mass.
Ingredients:
Apricots are washed, carefully divided into halves, choosing the seeds. Sprinkle fruit slices with granulated sugar, adding a pinch of vanilla for flavor. Next add the instant gelatin. Cover the container with cling film or a lid, let it brew for 5-6 hours. If the juice is not enough, add 100 ml of water.
After adding citric acid, the contents are sent to the stove, brought to a boil, boiled for 5 minutes, stirring to quickly dissolve the sugar. The composition is poured into 0.5-1 liter jars for further sterilization. The containers are sent to a pot of water, at the bottom of which is a piece of matter. After boiling, sterilize for 10 minutes, roll up, wrap until completely cooled. Thanks to sterilization, the jam is well stored.
"Royal" recipe: nucleoli instead of expensive almonds
Apricot is so versatile that not only the pulp, but also the nucleoli are used. They give the workpiece an unusual almond flavor, so it makes no sense to spend money on buying expensive nuts. To make royal jam, you will need:
The pits are removed from the apricots, the nucleoli are peeled from the shell. Pour fruit with sugar, leave for 2 hours. After the specified time, the contents are sent to the stove, boiled after boiling over low heat for 40 minutes. The foam is removed with a slotted spoon as it forms. When all the nucleoli emerge, cook for another 5 minutes. Pour hot preservation into sterilized jars, roll up, wrap. The cooled workpiece is stored in a dark and dry place.
Apricot-orange jam
Two bright orange fruits complement each other perfectly. For the recipe, you can use both the pulp of citrus and its zest. The peel supplements the composition with vitamins, but is bitter, so not everyone loves it. Those with a sweet tooth prefer peeled orange slices. With them, apricot jam slices become more fragrant and appetizing.
Ingredients:
Apricots are pitted, washed thoroughly in running water. To prepare the syrup, take water with sugar, heat until the crystals are completely dissolved. The fruits are poured with syrup, left to cool. Then, if desired, finely chopped nuts are added, brought to a boil again and cooled.
Citruses are peeled, cut, seeds are removed, the pulp is crushed with a blender. All fruits are mixed with whole pitted slices in syrup, brought to a boil again and immediately removed from heat. Pour hot into jars.
Assorted banana and gooseberry
Apricot pulp goes well with many fruits and berries. Among all the variety, the option with gooseberries deserves attention. There are plenty of laudatory epithets for garden berries - emerald, royal, royal. It is famous for its useful arsenal of properties and the accumulation of valuable enzymes. To prolong summer pleasure, zealous housewives are constantly experimenting, they did not deprive of attention the two listed fruits. The combination for jam is perfect: both taste and color - everything deserves attention.
Video with a possible cooking option in a slow cooker.
Ingredients:
- 1 kg apricots,
- 3 kg green gooseberries,
- 2 large bananas
- 2.5 kg of sugar.
Apricot collection is pitted, divided into halves. Part of the gooseberries are set aside so that whole berries swim beautifully in the syrup. The rest is mashed with a blender. Bananas are peeled, cut into large cubes. The fruit and berry mass is transferred to a saucepan, covered with sugar, mixed.
After boiling, cook for 15 minutes. It is advisable to move the assortment for 10-12 hours in a cold place. After a long exposure, you will have to sweat on low heat for another 15 minutes. Assorted jam is poured into jars, after cooling it is transferred to the refrigerator or cellar.
Recipe for multicooker
Before you cook jam, it is worth remembering a convenient modern device - a slow cooker. It greatly simplifies the cooking process. When cooked, apricot releases a lot of pectin, which has a beneficial effect on digestion.
Ingredients:
Washed apricots are cut into slices, the seeds are removed. The fruits are put in a multicooker cup, sprinkled with granulated sugar with the addition of water. Leave for 2-3 hours for the formation of juice, dissolution of sugar. Jam in a slow cooker is prepared in the "Extinguishing" mode. The device is turned on for 5 minutes, then the lid is lifted, boiled for 10 minutes, removing the foam with a spoon. Turn off the device, leave the contents to cool for 12 hours.
Repeat the heat treatment in the "Extinguishing" mode. After boiling, the fruits can withstand no more than 5 minutes. Hot jam is poured into jars, rolled up.
Fragrant apricot jam is like a piece of summer in a vase. Fruit slices in clear syrup are incomparable for breakfast with tea and toast. Confectioners love to add them to buns, bagels, croissants. Children will love cereals and yoghurts with fruit slices. Everyone will find their own use of apricot jam.
For those who are not yet in the know, we inform you that apricot is the most useful berry for maintaining the work of the heart, since its pulp contains a very large amount of potassium.
But you want to eat it, of course, not because it is healthy, but simply because it has an incomparable taste and aroma. Enjoy and do not forget about the preparation for the winter.
And jam can be cooked in different ways and eventually get a different result. We want to offer to cook Amber Apricot Jam.
This recipe can truly be called elite. Bright apricot slices filled with sunlight can be served even on the royal table.
Taste Info Jam & Jam
Ingredients
- Apricots - 1 kg;
- Sugar - 1 kg;
- Purified water - 200 ml.
We will cook jam in a stainless steel pan, enameled and aluminum in this case is not suitable. It is best if it is a pan with a wide bottom. From the specified amount, we will get 2 half-liter jars, and there is still a lot left to try.
How to cook amber halves of apricot jam for the winter
For our amber jam, we choose a “calling” that is ripe with dense pulp and one that can be easily pitted. Do not take a delicious ripe but soft apricot, it can make excellent jam or “five-minute” jam, but amber apricot jam, alas, will not work.
We chose apricots and now they need to be immediately placed in a deep container and poured with water. So the fruits will be easier to wash.
After about 5 minutes of immersion, we wash each apricot separately and then, armed with a sharp knife, cut it into halves, immediately removing the stone. Instead of halves, you can cut the apricots into slices by cutting the halves into several more pieces. But do not cut finely, halves or quarters are the best size for apricot jam.
We coped with the preparation of apricots and now let's cook the sweet syrup. Pour water into the container, close the lid, put on fire and wait until it boils.
We unload granulated sugar into boiling water.
On low heat, stirring constantly, we begin to boil the syrup.
Sugar will not dissolve quickly, so be patient and wait for the result. The syrup will be quite thick.
We dip the already prepared halves of apricots into the finished syrup. They must be completely immersed in this sweetness. It is advisable to even mix them a little.
Turn off the fire under the pan, close the lid and leave until they have completely cooled down.
We return to the apricots already saturated with sweetness. With the help of a slotted spoon, we take them out of the syrup and transfer them to a separate bowl.
And the resulting now amber-colored syrup is sent back to the fire. Our task is to wait until it boils.
As soon as the syrup boils, we re-immerse the apricots into it and turn off the fire. Let them soak and cool down. It is these procedures that will help us get beautiful whole halves.
After the second time, we put the pot of jam on the stove, make a very small fire, heat it to a boil. Turn off and let cool again.
teaser network
As soon as it cools down, we begin to cook on low heat (after it boils) for a couple of minutes. We do the same two more times.
In the process, we will see how our apricot jam takes on an amber color. This concludes our process.
The amber apricot jam is ready and it only needs to be placed in steamed hot jars and closed with lids (sterile).
Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves such a delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very awesome tasty?
What do you think, is it possible to add apricot kernels to add flavor to this dish? If you don’t know, then rather read this article, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other pastries.
Interesting! It turns out that apricot jam can be cooked both whole fruits and amber from halves, or you can do it differently, boil it down a lot to make jam or jam.
Which workpiece option do you prefer? Write your comments or wishes, I will be very glad to read.
Apricot Jam with Pitted "Royal Recipe"
In another way, this option is called royal, it looks very great, for gourmets it's just a godsend, besides, it's a very simple way of cooking. You can cook with whole apricots, but at the same time removing the stone from the middle, it will turn out very, very tasty.
We will need:
- for every kg of apricots add 1 kg of sugar
Cooking method:
1. Wash the fruit, pour over with boiling water, and then remove the seeds, but do not throw them away.
2. Pour sugar over the entire container with these sunny beauties.
3. Stir very gently with a slotted spoon and leave them for a couple of hours so that the sweet juice and aroma stand out.
4. Now open the bones and remove the grains, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, place them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in two.
5. So, how to add nucleoli to jam? You need to do this after you boil the jam for 30-40 minutes after boiling, cook over low heat and remove it every time there is foam.
7. It turned out very nice. Pour hot jam into dry sterilized jars, wrap with sterilized metal lids, due to the fact that the method is hot, the containers are re-heat-treated.
Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (how to do this, you will learn further), then pour it into jars hot, but wait until it cools, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you don’t cook for five minutes, then you can pour it cold, but it’s better in a hot one, just let it cool in a jar.
8. Turn over immediately, wrap well in a towel, and leave it to cool completely, and then lower it into the cellar or send it to a cool place.
9. Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. Here is such a magical mixture you should get. Tasty discoveries and achievements!
Important! What to do if the finished dish is moldy or fermented? If it fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, maybe you didn’t remove the foam during cooking or washed the fruits poorly and this caused such unpleasant processes.
As promised, I share the link “How to peel apricot pits very quickly and easily?”
Cooking apricot jam according to a proven recipe
Simple pitted apricot jam for the winter - thick and very tasty
Do you want to make it for the future, so that it does not sour and ferment? Then take this note to help and cook on it.
As a child, I remember eating such a masterpiece with my aunt, who always cooks it for the winter, I don’t know why, but it seemed to me that it turns out to be the most delicious, probably not casually, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.
Important! Be sure to rinse the apricots well under running water.
It seemed to me by itself, everyone does this procedure, but someone doesn’t get jam, it starts to ferment, take off, and a lot more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is quite small, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily come off them.
Interesting! If this miracle is bitter for you, then do not be upset next time, just remove the skin from the nucleoli and apricots.
Oh, oh, I signed something, I will give the rest of the recommendations in the description, this is the best recipe from the chef.
We will need:
- apricots - 1 kg
- granulated sugar - 1 kg
Important! Note the proportions 1:1, always remember this.
Cooking method:
1. Well, here they are our sunny beauties, ah-ah-ah, the main thing is not to eat them right away while washing and cutting. Once I already cooked jam ... 😛 first I ate a piece myself, then my husband came in, the children followed him and in general I had to cook it another time.
Well, let's get started, the first thing, as I have already noted, is to wash the fruits well, it would be better if you soak them for a while in some water.
Important! Take only the freshest and most ripe ones, but at the same time they should be firm, not soft, soft overripe ones are better to take for jams or marmalade.
2. The second step, you will need to remove the bones, how to do it neatly and quickly? There are ways, but how do you do it?
Interesting! The first fastest in my opinion is to take a special device that will remove the seeds themselves, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone must have seen it. 🙂
The second way, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.
The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.
3. Now proceed directly to cooking food. In order to do this, you need to pour the prepared fruits with sugar, and put them in a cool place.
Important! They must give their juice to make it tasty and fragrant.
4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools down and the juice is better absorbed, 11-12 hours should pass. After that, bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing burns.
5. Well, take a sample, everything is ready, it remains to pour into jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.
Important! It is best to take small jars, and another question is how and where to store? This is best done in a cellar or in a cool place, such as a refrigerator.
I wish you everything turned out for 5+, the main thing is to be in a good mood and everything will work out for you!
Apricot jam with kernels for the winter
This species will be pitted with nucleoli, and will be assigned to the quick cooking option, in our family it is called “Five Minute”. Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.
Interesting! By the way, you can cook five minutes not only from apricots, but from any other berries, because this is the most useful option, since it does not require a lot of cooking, which means it will retain more of the vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare it, and the result is cool, fragrant and very, very beautiful, just amazing amber.
You can cook this delicacy with the addition of water, or you can without it. Which one do you like more? I will tell you step by step today with the use of water.
We will need:
- Apricots - 2 kg
- Apricot kernels - 220 g
- Sugar - 2 kg
- Citric acid - 6 g
- Water - 400 ml or 2 tbsp.
By the way, why add citric acid? So that it can be stored in the cellar longer and not be so cloyingly sweet, but slightly sour in taste.
Cooking method:
1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the pits from them, and knock out the nuts from the pits, how to do this, I wrote and showed you above.
Now the nucleoli can also be bought loose, but of course I took them from the very apricots from which this jam will be. First boil the sugar syrup, for this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.
2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.
3. Such beauty and smell is in the kitchen! Now throw in the citric acid, for a sour touch and for better preservation of the dish.
Important! Now leave the jam to stand for about 8-10 hours.
Interesting! After the foam begins to disappear, this indicates that this product is already ready.
4. The final stage again start cooking 5 minutes after boiling, let cool and cook until, stirring each time, until it is ready (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if the drop does not spread, then it's time to turn off the stove.
Important! You can cook even 1 time, and immediately pour it into jars, in which case it will be much more useful, but this is stored only in the refrigerator and not for very long.
Pour into washed sterilization jars, roll up under the lid and enjoy the taste.
Important! If it turned out liquid? What to do and how to fix the situation? Just strain the sugar syrup and boil it down to your desired consistency.
5. Such a delicious miracle turned out with a pleasant aroma of almonds.
Apricot jam slices in syrup
It turns out that this is an Armenian version of cooking, with the addition of water, which also turns out to be amber and transparent in color. To achieve beauty, you need to take fruits that are not wrinkled, but hard, beautiful in appearance, so that the slices are then one to one, overripe ones will not work, you get jam, or puree.
We will need:
- apricots - 2 kg
- water - 2 tbsp.
- granulated sugar - 6 tbsp.
Cooking method:
1. Make syrup. Pour into a saucepan, I generally usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Boil until boiling on fire.
2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them stand in it and cool down. Pour the cooled syrup into a bowl. Next, bring the syrup to a boil again, and then pour the slices into it, they should stand in it and cool.
3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be weak. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let cool. Step No. 3 will need to be repeated 4-5 times, of course, you can immediately boil it, that is, boil until cooked, but the result will not be the same, using this technique, the jam will turn out slice to slice. Therefore, it is up to you to decide, if time permits, then you will have to “puff up”.
4. The finished miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.
5. Place in jars, it is important to take them sterilized, and the lids should be washed and boiled well. Serve with coffee or cocoa for an afternoon snack or just for fun. Bon appetit, friends!
Amber apricot jam fried in a pan
It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a blank in a pan, which then will certainly please everyone. We are surprised that it is not a bowl or a pan that is used, but the secret here is this, in the pan you get this gourmet with caramel flavor. For elegance, you can also add lemon or lime juice, that will be cool. Original version, right?
We will need:
- pitted apricots - 1 kg
- sugar - 1 kg
- lemon juice - 2 tbsp
- good mood
Cooking method:
1. Wash these yellowish, slightly orange fruits and wipe them with a dry towel.
2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut into cubes.
3. Turn on the fire, the main thing is weak and cook until the sugar dissolves, then add a little and cook until cooked, carefully adjusting the halves from under each other so that caramel turns out of the syrup, i.e. the syrup should start to stretch. Should take about one hour.
If you made cubes, then it should look something like this:
Important! Do not forget that the proportions of sugar and fruits are 1 to 1.
4. Now take the sterilized jars and pour the creation into them. Roll up the lids and put the jars under a fur coat for the night. Store in a cool place.
Apricot jam with orange
Absolutely everyone likes such a dessert, it can be used in pies, lubricate muffins, cakes and even cottage cheese casseroles or cheesecakes. Orange will give an unexpected taste of citrus, try it.
To get very thick, it is important to take overripe fruit, but look carefully. so that they are not rotten, otherwise everything will turn sour.
We will need:
- Apricots - 1 kg
- Orange - 1/2 pc.
- Sugar - 0.6 kg
Cooking method:
1. What do you think, in order to achieve such a consistency as in this picture, what needs to be done? Yes, that's right, you need to twist it in a meat grinder or use a food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. Bones are not needed. The output should be such a puree, it always reminds me of baby food.
2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.
3. What a beauty all the same, it just takes your breath away from the brightness of such ingredients, the smell is simply amazing. I want to no longer cook, but to eat everything.
4. Add sugar and stir until the mixture gives juice. Cook on a slow flame after boiling for 40-50 minutes. And then send this miracle of nature in jars.
It's such a mess, isn't it? And how you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.
By the way, remember dandelion jam? I have already opened one jar and ate it. 😈 , and my beloved family helped me.
How to cook at home apricot jam in a slow cooker
In your favorite miracle helper, it turns out even tastier and more boiled, especially if it is jam, the fruits themselves will melt right away, turn into mashed potatoes, I suggest watching the video from the YouTube channel.
Advice! If suddenly such a situation happened that an open jam suddenly became sugary, what to do in this case, I suggest cooking delicious jelly!
On this, write more wishes or advice, which one tell everyone which peach or apricot do you like more, maybe you have some interesting secrets of your own. See you all, have a great weekend!
Sincerely,
