Pitted apricot jam in syrup. How to cook apricot jam (quickly). Apricot jam

We associate apricots with the onset of summer, because... these sunny fruits can only be purchased from June to August. The vitamin charge of the orange fruit can be preserved until winter by making a sweet homemade preparation - jam.

Read the article and you will learn not only how to make apricot jam at home, but also what benefits it will bring you and how to properly introduce it into your diet if you have health problems.

How to make apricot jam?

A fragrant apricot dessert can be prepared different ways- with whole fruits, slices, with or without seeds. Preparing apricot delicacies is not an easy task. Few people know how to prepare it in such a way as to preserve the color, taste and beneficial features amber fruits. To make high-quality homemade apricot jam and preserve it until winter, you need to go through the following steps:

How to choose apricots for jam?

Apricots should be ripe but firm with juicy but fiber-free flesh. A ripe apricot will have orange or yellowish skin, sometimes with a slight blush. Wild apricots have poles, the fruit is less sweet, with sourness, and the pit is bitter. From such fruits the jam will turn out sour and liquid.

How to make apricot jam to preserve their amber color and beneficial properties?

If you have to prepare apricots for the winter, recipes are the second item after choosing the fruit that you need to study. Despite all their diversity, there are common principles.

First way takes several days. Pour thick sugar syrup over the apricots and boil for no more than one minute. Let it sit overnight. Drain off all the syrup without damaging the fruit. Bring the syrup to a boil again. We go through this cycle 2 more times. The third time we keep the jam on the fire until it is ready, i.e. until the syrup becomes thick and acquires an amber hue. If the jam begins to darken and become cloudy, it must be removed from the heat immediately.

Second way shorter in time, but more labor-intensive. Pour hot sugar syrup over the apricot slices, leave until completely cool, carefully drain the syrup, boil for one minute, pour juicy nectar over the apricots and leave again until cool, then begin to cook the jam - bring the jam to a boil over low heat 3-4 times, stirring a little, In the intervals between welding, the brew should cool.

Both options include many steps, so if you have to prepare apricots for the winter for the first time, a step-by-step recipe with photos will be the way out.

How to make jam from apricots with pits?

Before cooking, you need to remove one of the seeds, extract the kernel and take a sample. It should be sweet, not bitter. The seeds are removed through a small incision at the top; they must be pushed down with any blunt object (pencil, pen), being careful not to damage the fruit.

Nuts (almonds, cashews) or kernels from the seeds are inserted into the apricot through the same hole. You can split the bone traditional way(for example, with a hammer through a cloth) or using a garlic press. Then the apricots are usually pricked with a wooden toothpick to facilitate the penetration of the syrup, the fruits are poured with syrup and apricot jam is prepared; a recipe with a photo will explain step by step how to do this. The kernels can enhance the taste of the jam.

Why is apricot jam bitter?

Most often, jam made with seeds is bitter. The bitter taste of apricot kernels is given by vitamin B17, one of the simple components of which is hydrocyanic acid. It is contained in a pit in an insignificant amount, but under certain conditions it can spoil the taste of the jam. For jam with kernels, you need to choose only cultivated varieties of apricots, whose seeds have a sweetish taste, reminiscent of almonds. A small sour perch with bitter seeds is not suitable for such jam.

Jam can also taste bitter if it is burnt. For preparation, it is advisable to have a special shallow tinned or copper basin. You need to cook, looking at the clock and constantly stirring the apricot jam, a recipe for the winter will tell you right time for boiling.

Why is apricot jam sour and runny? Why does apricot jam bind?

Jam most often turns out sour, with an astringent taste, if too little sugar has been added to it or the fruits for preparation have been chosen incorrectly.

Sugar is traditionally added to jam in a 1:1 ratio; if the apricots are very ripe, then less sugar can be added. Cultivated apricots with a sweetish pit, ripe but elastic, are best suited for jam.

If you made jam with lemon, then the reason is an excessive amount of this fruit.

How to make thick apricot jam?

In addition to the variety of apricots, the consistency of the jam is affected by the cooking time. If you need thick and dark jam, then after it boils, you need to continue cooking for about 20 minutes. If you are happy with a light but liquid dessert, then 5-10 minutes is enough, and then the jam should be left to cool for 12 hours. Density can be increased by repeating this cycle 2-3 times.

Why does apricot jam darken and become soggy?

Ideally, apricot jam should be amber color with whole slices or fruits, if it is not jam. Apricots in properly cooked jam become almost transparent and soft, but do not break up into fibers and pieces.

The color and consistency are affected by the duration of the heat treatment, but you can’t do without cooking completely, so the housewives came up with a trick - cook the jam several times, a little at a time, in thick sugar syrup. The readiness of the syrup is determined traditional method- the drop should not spread. This technology also allows you to save maximum useful substances. There are different methods for preparing apricot jam, a recipe with photos for the winter is The best way do everything right.

How and how long is apricot jam stored?

If apricot jam was prepared according to traditional recipe for the winter, it can be stored under parchment or a screw lid for up to two years, provided that there are no strong temperature changes and the jar is not damaged. Long shelf life is determined by a large amount of sugar (1:1) and a long cooking period - 30-40 minutes after boiling or repeated short boiling over several days. If the jam has been sitting longer and shows no signs of fermentation, you can overcook it or use it as a filling for baking so that it can be re-cooked. heat treatment.

If we are talking about quick apricot jam, which is prepared in 15 minutes, with a small amount of sugar, then storage is only possible in the refrigerator.

Apricot jam with pits cannot be stored for more than a year (preferably 7-8 months), because with prolonged exposure to heat, the concentration of hydrocyanic acid in the nucleoli increases. To save the jam, you can remove all the kernels and cook the syrup with apricots for 30 minutes.

If a jar of jam has been opened, it is advisable to store it in the refrigerator. longer than a month. To delay the appearance of mold, you can cover the jam with a 1 cm layer of sugar.

Why does apricot jam become moldy?

Jam with sufficient quantity sugar, which was prepared in accordance with the recipe, should not mold. It is placed in a clean, better sterilized container and rolled up, screwed on with a screw lid or covered with two layers of parchment with a circle between them, tightened with twine. Most housewives pour the jam hot and seal it, sometimes turning it over until it cools. After cooling, the screw caps are pressed in, this is an indicator of tightness. The jam is stored at room temperature.

Unwanted mold most often appears in the following cases:

The jam has undergone only a short heat treatment or has little sugar. This jam is poured hot, additionally pasteurized or wrapped until cool, and stored only in the refrigerator.
There are problems with sterilization and sealing. To preserve the jam until winter, you must follow all the rules dictated by home canning; apricot jam (especially quick) must be placed in sterilized jars and closed with sterilized lids. The jars need to be washed with soda or soap, and the easiest way to do the sterilization itself is in the microwave: pour 1-2 cm of water into the bottom of 0.5 - 1 liter jars, set the microwave at 750 - 800 watts, process the jars for several minutes (up to 5 minutes depending on the amount of container). The water boils away and the jars are sterilized. Boil the lids for 2 minutes.

What to do if apricot jam becomes moldy?

Many people remove the layer of mold and digest the jam with added sugar for five minutes to an hour, but this strategy is very dangerous. If mold appears on the surface of the jam, its spores have already penetrated the entire product. Boiling only removes the spores themselves, but the toxins released by the fungus cannot be completely eliminated. It is better to throw away moldy jam to avoid stomach problems, and next time prepare jam according to a different recipe, reconsider your attitude to sterilization of containers, or store the product in the refrigerator.

What ingredients can be added to a simple apricot jam recipe?

Apricot jam goes well with spices. If you add vanilla or cinnamon, jam can become an incomparable filling for baked goods. It is so sweet that you can use it to make any pie or cupcake with almost no sugar. If you include ginger in the ingredients, the jam will be a piquant base for a sauce for game.

To enhance the taste of jam and increase its shelf life, rum or cognac is sometimes added to the preparation. Nuts different types(almonds, walnuts) also perfectly complement the aromatic dessert. You can make assorted jam by adding a pear, apple or peach to the apricot.

Beneficial properties of apricot jam

Fragrant apricot jam is not only very tasty, but also a healthy delicacy. Modern technologies preparations with minimal thermal effects allow you to retain almost all the valuable components of fresh fruit in a sweet dessert:

Beta-carotene, provitamin A, is necessary for children for growth and, together with vitamin C, is a powerful antioxidant that removes harmful substances from the body.
Useful microelements: magnesium, potassium and iron. Magnesium strengthens the nervous system and improves brain function. Magnesium also helps lower blood pressure, so apricots are useful for hypertensive patients, and people with low blood pressure and a slow heart rate should use amber jam with caution. Potassium has a beneficial effect on the heart muscle. Iron fights anemia.
Fiber, which goes with it bad cholesterol Therefore, apricots are indicated for elderly people to prevent atherosclerosis. Fiber also removes toxins; apricots have a gentle effect on intestinal motility, being a natural laxative.
Iodine salts that prevent the formation of goiter in the thyroid gland.

The effect of apricot jam on the body of a sick person

There are a number of diseases for which the use of apricot jam is prohibited or limited. Delicious dessert excluded from the menu or introduced into the diet with great caution according to certain rules. On the contrary, there are ailments for which apricots can be especially useful.

Is it possible to have apricot jam for diabetes? A simple recipe for apricot jam without sugar

There is an opinion that diabetics should not only drink jam with apricots, but also the fresh fruits themselves, because they contain a lot of sucrose (in some varieties up to 80 percent). However, it is not the source that influences blood sugar levels, but total incoming carbohydrates. Of course, it is better to choose fruits with low content carbohydrates, but you can also enjoy sweet fruits, you just have to eat many times less of them.

The daily dose of carbohydrates for a person suffering from type 2 diabetes is limited to approximately 130 g: for one meal, a man is allowed to eat approximately 60 g, and a woman - 45 g; 15 g can be allocated for snacks. 100 g of fresh apricots contain about 10-11 g of carbohydrates, i.e. if a diabetic wants to make an apricot snack, he can eat 3 medium-sized apricots (30 g each). Sunny fruits are introduced into the menu under strict blood sugar control. If an increase is observed, apricot is excluded from the diet.

Fruits cooked in sugar are unacceptable for a diabetic diet, because... 100 g of jam with sugar contains more than 60 g of carbohydrates. However, apricot jam can be made without adding sugar. To do this, choose overripe, very soft fruits, which are minced through a meat grinder and boiled for no more than five minutes. This jam is stored in the refrigerator.

Is it possible to have apricot jam for pancreatitis?

Any jam is a very sweet dessert, i.e. it contains a lot of glucose, the absorption of which requires insulin. The pancreas is responsible for the production of this hormone. IN acute phase Pancreatitis causes the pancreas to become very inflamed and should be at rest rather than working to produce excess insulin.

When the disease subsides, in a state of stable remission and in the absence of signs of diabetes, jam and drinks with it can be included in the menu, but in reasonable quantities. It may even be useful for the patient, because... saves almost everything valuable properties fresh fruit. Chemical composition apricot contains a lot of iron, i.e. The sunny fruit helps with anemia, and this condition is a frequent companion to pancreatic disease. The iron from this fruit is easily absorbed.

For pancreatitis, preference is given to jam made from sweet (non-acidic) fruits, so apricot jam is at the top of the list. In addition, making jam reduces the acidity of the fruit. Although fresh fruit is always healthier, if you have pancreatitis, it can cause stool instability, which is undesirable.

How to introduce apricot jam into the menu for pancreatitis?

Despite all the advantages of apricot jam, it must be added to the patient’s menu very carefully, following certain rules:

It is better to start with jam syrup from ripe apricots, stir one teaspoon in tea or water, if this drink is normally accepted by the body, then you can move on to jam with fruits.
Even during a calm period, you should not put excessive stress on the pancreas, so you can consume no more than 2-3 teaspoons of jam per day.
You should not eat jam separately or on a bun; it should be mixed with drinks. You can also spread the jam on a casserole or cottage cheese, or sweeten homemade yogurt or kefir.

If the jam is burnt, moldy, bitter or sour, a patient with pancreatitis should not eat it, because it contains substances that are harmful to the pancreas and the entire body. For pancreatitis, you can use jam in very small doses, so it is necessary that it retains the maximum of nutrients. For this purpose, it is better to use multiple, but very short boils of jam.

The fruits must be peeled very carefully and the seeds removed. It is advisable to ensure that the jam turns out very tender, with pancreatitis great importance has the consistency of the dish, it should be homogeneous.

Is it possible to use apricot jam for gastritis and stomach ulcers?

IN special diets for patients with gastritis and stomach ulcers, jam is present as a sweetener, but in very small quantities and only during the period of remission. This limitation is due to the fact that these diseases are associated with inflammation of the gastric mucosa. The diseased organ should not be loaded with digestion of jam saturated with glucose.

For gastritis with increased acidity Only jam made from sweet fruits can be introduced into the diet; apricot fully corresponds to this category. However, all stone fruits, including apricot, do not contain a large number of hydrocyanic acid, which has an adverse effect on a sore stomach.

For homemade jam You need to choose only ripe, tasty apricots with sweetish kernels. Be sure to remove all the seeds and partitions that surround them; it is also better to remove the peel, so as not to irritate the stomach.

Is it possible to have apricot jam if you have allergies?

Apricot is a very strong allergen; the reaction to this fruit is most often associated with hypersensitivity to flowering. Manifestations of allergies begin almost immediately after eating the fruit and gradually increase if the allergen and products containing it are not removed from the allergy sufferer’s diet and life.

Possible symptoms allergic reaction: itchy skin and rash, nausea, diarrhea, asthma attacks. The external picture often resembles an allergy to flower and tree pollen: runny nose, red eyes, lacrimation, headache. If there is a suspicion that an allergy has arisen specifically to apricots, then you need to exclude them from the diet and test them. skin tests or a blood test for a specific allergen.

In the case of a child under three years of age, when each product is introduced gradually, and tests may not be indicative, the mother is able to determine an allergy to apricots or apricot jam based on symptoms. Then from the baby’s diet it will be necessary to remove not only apricots in their pure form, but also everything that contains them. To cope with the consequences of the allergen, antihistamines are prescribed.

Apricot kernels against cancer. Myth or reality?

A very popular recipe for jam with apricot kernels, the kernels of which contain amygdalin, also known as vitamin B17. IN human body This substance is broken down into simpler components, among them glucose and hydrocyanic acid. IN healthy body The production of hydrocyanic acid is stopped by a special enzyme - rhodanase. If a person has cancer, the enzyme beta-glucosidase accumulates in his body; this substance causes amygdalin to break down, producing hydrocyanic acid and benzaldehyde. These poisons can destroy cancer cells, and rhodanase simultaneously protects healthy ones. This phenomenon is described in detail in the book “A World Without Cancer” by Edward Griffin.

It is vitamin B17 that gives bitterness to apricot kernels; in the sweetish kernels of many cultivated varieties of apricots there is almost no amygdalin at all. Traditionally, it is recommended to consume no more than 50 g of kernels per day. apricot kernels, for children this amount should be halved, because The seeds still contain a small amount of cyanide (hydrocyanic acid), just like almonds.

Apricot jam for expectant and nursing mothers

There are periods in a woman’s life when the selection of products must be treated with special care - these are pregnancy and the period of breastfeeding.

Can a pregnant woman have apricot jam?

Apricot jam may benefit a pregnant woman because... this aromatic dessert contains almost all the beneficial substances found in fresh fruit: provitamin A, vitamins C, PP and E, minerals. This delicacy has a beneficial effect on kidney function and improves the condition nervous system, saves from anemia, helps cope with hypertension - all these problems are often observed in pregnant women. The main thing is to introduce it into the diet in moderation, because... this is a very high-calorie product.

However, there are a number of cases in which a pregnant woman should refuse apricot jam or use it with caution:

Before eating apricot or apricot jam in the morning, you need to have breakfast to avoid nausea and adverse reactions from the stomach.
All dishes with apricot are strictly prohibited during pregnancy if you expectant mother bradycardia, tendency to hypotension and increased allergic status. Fragrant fruits and jam made from them are prohibited if a pregnant woman has bronchial asthma.
If you have problems with weight, apricot jam is also not recommended, because... has a high calorie content.
A pregnant woman should not overdo it with jam, the recipe of which includes seeds, because... this component can cause nausea, increased blood pressure and problems with bowel movements. In addition, the kernels contain hydrocyanic acid, so pregnant women should be careful. Do not touch jam, which is bitter.
Apricots contain a lot of iodine, so while consuming apricots and products made from these fruits, a pregnant woman with low thyroid function or liver problems may have difficulty absorbing carotene. IN in this case To prevent vitamin deficiency, you need to take vitamin A separately.

Is it possible to have apricot jam during breastfeeding?

Choosing a diet for a nursing mother is a very important moment, because... Almost any component can cause an allergy in a baby. Apricot contains many useful substances that can support the body, which gives all its juices to the newborn.

A woman can enjoy jam, but it must be eaten in moderation and introduced into the diet at a certain period and under certain conditions. Apricot jam eaten by the mother can affect the baby's delicate intestines. Therefore, if a child constantly has diarrhea, then it is better to abstain from this sweetness. On the contrary, if the baby is getting stronger, an apricot dessert will suit his mother.

How to introduce apricot jam into the diet of a nursing mother?

However, even in the absence of pronounced stomach problems, apricot jam must be administered according to a certain algorithm, because this is a very sweet product, and beta-carotene, which apricot is so rich in, can cause allergies:

A nursing mother should not take out a jar of jam if the baby is still very small; she must wait until three or four months.
The first spoonful of jam should be stirred into warm water, milk or tea; It is recommended to do this before lunch, but not on an empty stomach.
Next, you need to observe for a couple of days how the baby’s body accepts the mother’s new delicacy. If there are no manifestations of allergies, then you can allow yourself to eat more sweet dessert.
Even if the baby does not have allergies, you need to know when to stop when consuming apricot jam, because... this is a very sweet product. You can eat no more than two tablespoons per day.

It is better to prepare apricot jam at home, because... Store-bought jam may contain dyes and preservatives. It is advisable to choose a seedless recipe to avoid even a small amount of hydrocyanic acid entering the body. For the same reason, you should not eat jam that is bitter.

Jam is a favorite treat that immediately brings a smile to both adults and children. This is joyful food. The emphasis of the article will be on making apricot jam. Apricot fruits are large and small. From small fruits you can make jam with the pit, and from large fruits you can take out the pits and make jam from the cut slices. Everything is simple and ultimately delicious.

To make high-quality jam, you need to use fruits with dense pulp.

Apricot jam slices for the winter

Required:

1 kg apricot fruits
1 – 1.2 sugar
1 glass of water
3 g citric acid

Preparing the recipe:

We select ripe, dense fruits without any damage.

Cut along the groove into halves or slices, as you like. Then remove the seeds.

Dip apricot slices into hot syrup from a glass of water and sugar and shake until submerged, remove from heat and leave to cool. Then cook in three steps, standing for 5 - 6 hours.

At the end of cooking, add 3 g of citric acid. Determine the readiness of the jam by the thickness of the syrup or by a temperature of 105 degrees C.

The cooked jam is placed in clean jars and sealed with lids. It is better to wrap it in a warm cloth to keep warm.

Recipe for apricot and orange jam minced

Required:

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

Preparing the recipe:

Wash the apricots

remove the seeds.

Wash the oranges, peel them, cut them into slices, remove the seeds.

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.

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:

Wash the apricots thoroughly. For this recipe you need to take small, not quite ripened apricots.

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.

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.

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.

Recipe for jam from whole apricots with pits for the winter

Required:

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

Preparing the recipe:

We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick them several times with a sharpened wooden stick.

Place in boiling water for 2-3 minutes and immediately cool in cold water.

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. Add citric acid before finishing cooking. Roll into jars and turn upside down.

Jam made from apricot halves and with apricot nuts for flavor

Required:

1 kg apricot
1 kg sugar
11/2 cups water
3 - 4 kernels (nuts) from apricot kernels

Preparation:

To prepare this jam, take large-fruited apricots with a well-separable pit. Cut the fruits into halves along the groove, remove the seeds. Dip the prepared fruit halves into boiling syrup, bring to a boil, cook for 2 - 3 minutes, turn off the heat and leave in a cool place overnight.

For flavor, add 3-4 kernels (nuts) from apricot kernels into the jam.

The next day, cook the jam until tender. Place into jars and roll up.

Surprise apricot jam with black currants

Required:

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

Preparing the recipe:

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

For the recipe you only need a large, dense, ripe apricot with a sweet pit.
Wash the apricots and remove the pits. To do this, we clasp the fruit with our fingers and push out the seed with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
We break the seeds, take out the nuts and taste them - they should be sweet. Then we put the nuts back into the fruit.
From sugar, with a small amount of water (just so that the sugar does not burn), syrup is boiled and pour hot over the prepared fruits with nuts. Let it cool, do not cook the apricots.
Then drain the syrup, boil and pour over the apricots. Let it cool again. We don't cook.
We repeat this procedure 3-4 times.
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:

Boil sugar syrup, filter and cool.
Place washed and prepared apricots in boiling water for 3 to 3 minutes. Then peel the fruit, cut in half and remove the seeds.
Place the apricots in the cold syrup and place over low heat. Skim off the foam periodically.
As soon as the confiture boils, remove it from the heat and place it in a cool place for 10 - 12 hours.
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.
We repeat this operation 2 - 3 times until cooked (the fruits do not float to the surface in the finished confiture).
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:

Jam can be made from fruits of different ripeness.
Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
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.

Apricot jam is a delicacy that has been loved by many since childhood. Good jam should have a beautiful color, whole pieces of apricots, magical aroma. In this article I will write 5 recipes for apricot jam, in which the fruit will be whole or sliced. I’ll also write a recipe for delicious apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice housewives may encounter. Listen to these tips and you will get very delicious jam.

In order to have halves of apricots in the jam, and not “porridge”, it is important to choose apricots suitable for jam. It should be ripe fruit, but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If the dent is not made, then the apricot is unripe and is also not suitable.

Choose certain varieties for jam: jardeli and monastic. You should not take the following varieties: Sambursky early, Polessky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They will not have enough elasticity when cooked.

Jam can be made from any apricots, since the fruits are crushed in it and not left whole.

The jam according to this recipe is a beautiful amber color, with clear syrup and whole fruits. In the recipe I will reveal all the secrets of making this jam. It is important to choose the right apricots. I wrote above how to do this.

Ingredients:

apricots - 1 kg (weight without pits)
sugar - 800 gr.
water - 200 ml
citric acid - 1 tsp.

How to make jam with whole apricots:

1. First, wash good, firm and ripe apricots well and dry them with a paper towel. There is no need for excess moisture.

2. You need to remove the pit from the apricots, but they cannot be broken into halves. You can remove the bone using a paint brush (the most convenient option) or a pencil. Simply pierce the apricot and push the pit towards the stalk.

3.Do not throw away the seeds, rinse and dry on a towel. You will need to get the kernels out of them. Apricot jam with kernels will be very tasty. The kernels will release apricot oil, which will give the jam the taste of fresh fruit. And the kernels will absorb the bitterness that may be in the jam.

To make the seeds easier to open, they are dried in the oven. Place the bones on a baking sheet and place in the oven for 5 minutes at 160 degrees.

If you don’t want to mine the kernels yourself, buy ready-made ones on the market.

4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when coming into contact with heat. Place the apricots prepared in this way in a saucepan or basin. Here it is important to take dishes from of stainless steel with a wide bottom. All apricots are laid out in one layer! It is allowed for 2-3 pieces to be on top.

5.Make the syrup. When apricots are filled with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb syrup, maintaining their shape. Jam made with syrup will be bright and the famous amber color.

Pour 800 grams of sugar into a saucepan and pour 200 ml of water. Cook over moderate heat (do not cook the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, reduce the heat to low and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.

Pierce the apricots with a toothpick and make the syrup.

6.When the seeds have cooled, they can be easily broken with a hammer. Take out the kernels. They will be in a film that needs to be removed. To do this, place the kernels in the oven for another 5 minutes at 160 degrees. Or boil them for 2-3 minutes.

7.Pour boiling syrup over the apricots. There is no need to cook them! Leave the apricots to steep in the syrup until they cool completely. If you want, you can leave it for a few hours. This way the taste will be even brighter. If you want to make the jam one day, then let the apricots cool completely.

8.When the apricots stand for the first time, carefully pour the syrup from them into a saucepan, bring it to a boil and cook for 2-3 minutes over low heat. Pour the boiling syrup over the apricots a second time. Again, let the fruit steep in the sugar syrup until it cools completely (at a minimum, you can let it sit longer).

9.And drain the syrup for the last time, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels should be prepared by this time, that is, they will need to remove the skin, which contains the most bitterness.

10.Add peeled kernels to the apricots. Place a saucepan with jam on the fire. This final stage preparations. Apricot jam should be brought to a boil and boiled for 1 minute. Be sure to remove the foam carefully.

Sterilize jars and lids in any convenient way.

11.A minute before the end of cooking, add citric acid to the jam, which will serve as a preservative, and stir. Don't overcook the jam!

12. Pour the jam into the jars, leaving 1 cm to the edge and screw the lids on tightly. Turn the jar over and check the quality of the seal.

13.Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. Having done everything correctly according to this recipe, you will have the perfect apricot jam, with a beautiful color, whole fruit, and an amazing aroma. Resist and don’t eat it all at once, leave it until winter!

Apricot jam with almonds “minute”.

The previous recipe was with apricot kernels. Almonds are also taken here, which gives the jam a special taste and aroma. The cooking technology is different. If the jam was not boiled there, but filled with syrup, then here you will need to boil it twice for 1 minute. Apricots also need to be firm so that they retain their shape.

Ingredients:

apricots – 1 kg
sugar - 1 kg
almonds - 150 gr.

Method for making jam with almonds:

1. Wash the apricots well, break them in half and remove the pit. Weigh the already peeled fruits and take the same amount of sugar.

2.Take the container in which you will cook the jam. Place apricot halves on the bottom, skin side down. Sprinkle sugar on top of the fruit. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the apricots with sugar with a lid or towel and leave for several hours (3-5 hours) to release the juice.

3.When the juice appears, you can start cooking the jam. Place the pan over moderate heat and bring the jam to a boil. You need to stir occasionally so that the sugar does not burn. You need to stir carefully, moving the spoon from the walls along the bottom of the dish.

4.When the sugar has dissolved (the jam has not yet boiled), add almonds to the pan. Almonds can be put in their skins. But, if you have time and desire, you can clean it. To do this, pour boiling water over the nuts for 3 minutes, and then pour ice water over them. After such a “shock” procedure, the skin will be easier to remove. Stir the apricots and almonds and continue cooking.

5.After the jam boils, you only need to cook it for 1 minute. After a minute, remove the jam from the stove.

Be sure to collect all the foam; it can cause the jam to ferment.

6. Let the jam brew in own juice, leave it for several hours until it cools completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off the heat and pour into sterilized jars. Also sterilize the lids.

7. Fill the jars with jam, not adding 1 cm to the edge. Screw the lids tightly or roll them up. Turn the jars over, cover with a towel and let it cool completely. Then you can put it away in a storage place (closet, pantry, cellar, etc.).

Whole apricot jam.

This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled; the apricots simmer in their own juice with sugar.

Ingredients:

apricots - 1 kg (weight with pits)
sugar - 540 gr. (600 ml - 3 tbsp. 200 ml each)

How to cook apricot jam in slices:

1. Apricots are weighed with pits. For 1 kg of apricots, take 3 cups of sugar, 200 ml each. This turns out to be 540 grams. Apricots need to be washed and dried well. Break into halves and remove the pit.

2.Take a pan with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better, with a non-stick coating, if you have one. Lay the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.

If you are worried that the jam will burn, do not cook it right away. Leave the apricots to stand in the sugar for several hours so that they release their juice. Then start cooking. You need to cook this jam 3 times for 1 minute at intervals of 10-12 hours. After the third time, immediately preserve in jars.

3.Place the pan on the lowest heat. With gradual heating, the apricots will begin to release juice and the sugar will dissolve. There is no need to stir the apricots to avoid bruising them. Take a pan and stir the jam in a circular motion.

4.Wait until it boils, that is, the first bubbles, and turn off the jam. There is no need to boil it at this stage. Cover with a lid and leave for 12 hours so that the apricots are soaked in syrup and cool completely.

5.After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion around the pan. When the jam boils, reduce the heat to low and skim off any foam that has formed. Let the jam cook for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours until completely cooled (can be left overnight or all day).

6.The third time you need to make the jam. Wait for it to boil again and cook for 2 minutes, turn off the heat. For this third cooking, you need to sterilize the jars and dry them, turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle you are pouring the jam into.

7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put it back into storage. You can also store it in your apartment in a locker. All apricot slices remain intact, the syrup turns out transparent and bright.

Royal apricot jam with cinnamon and rum.

Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.

Ingredients:

apricots - 2 kg (weight without pits)
water – 450 ml
sugar - 1 kg
apricot kernels - 150 gr.
cinnamon stick - 1 pc.
star anise - 1 pc. (optional)
noble aromatic alcohol (rum, amaretto, amaro, liqueur) - 100 ml

Method for preparing aromatic apricot jam:

1. Take large and dense apricots. Wash them, dry them and cut them into halves.

2.Make the syrup. Pour water into a saucepan and add sugar. Also add rum or liqueur. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils and the sugar dissolves, add a cinnamon stick, apricot kernels, and star anise. Boil the syrup for 5 minutes.

Leave the syrup to cool to room temperature.

3. Pour the cooled syrup over the prepared apricots. Fill completely with cinnamon and star anise. Leave the apricots to soak in the syrup and release the juice for 12 hours (overnight).

4.Place the apricots in syrup over low heat and bring to a boil. Do not stir the jam so as not to mash the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or for a day.

5. Set the jam to cook a second time. After boiling, cook for a couple of minutes, no more, and turn off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, skim off any foam, and simmer for 1 minute. And immediately pour it hot into sterilized jars and screw on the lids.

Remove the cinnamon stick and star anise before placing in jars.

6. Turn the jars over and let the jam cool completely. We just have to wait until winter to eat this very aromatic delicacy.

Apricot jam with walnuts.

I offer another recipe for apricot jam. This time it will be supplemented with walnuts. As in previous versions, the apricots will be covered with whole halves.

Ingredients:

apricots – 1 kg
sugar - 1 kg
water – 350 ml
walnuts - 150 gr.

Cooking method:

1. Wash the apricots, dry them and cut them into halves. Remove the seeds. Weigh the peeled apricots and take the same amount of sugar.

2. Pour water and add sugar into the container in which you will cook the jam. Place on low heat. Bring the syrup to a boil, stirring until the sugar dissolves. Boil the syrup for 2 minutes and add apricots and nuts to it.

3.Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.

4.When the apricots are saturated with syrup, start cooking the jam for the second and last time. Place on low heat, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.

5.Pour the hot jam into the jars, roll them up and turn them over. Leave to cool. Then put it in storage. Thus, an unusual apricot jam with walnuts is ready.

Apricot jam with oranges.

This jam will be very different from all previous recipes. Above I wrote how to make jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be mashed. An orange is added to them. And it will taste like orange jam, although the base is apricot. This is very tasty, unusual and will be appreciated by all those with a sweet tooth.

Ingredients:

apricots – 1 kg (weight without pits)
orange - 2 pcs. small or 1 pc. large
sugar - 1 kg

How to make apricot-orange jam:

1. Wash the apricots, dry them, break them and remove the pit. Pass all prepared fruits through a meat grinder.

2.Pour the apricot puree into a saucepan with a thick bottom. It is in such a container that the jam will not burn. First, place the apricots over medium heat, and when they start to boil, reduce the heat to low. Stir the jam so it doesn't burn.

3. Wash the oranges thoroughly with a brush to remove the film from chemical substances, which are used to process citrus fruits for preservation. Cut the oranges into 4 parts and remove the seeds. Pass them through a meat grinder along with the peel.

There's a lot in the peel essential oils, which will give the jam a rich orange flavor. The jam will not be bitter.

4.When the apricots boil, add twisted oranges to them and add sugar. Mix everything well and continue cooking over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.

5.When the jam boils, foam will form. It definitely needs to be removed. Place the finished jam in sterilized jars and seal. Turn over, cover with a towel and leave to cool for a day. This is how you can quickly and easily make apricot jam, which will taste like orange.

Jam can also be made from overripe apricots, since there is no need to preserve them whole.

Choose any recipe and make delicious jam. If you do everything correctly, the jam will be well stored in the apartment. It will be a bright amber color. It's just summer in a jar. Also cook, the recipe for which is on my website.

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

There is hardly a person who would refuse it on occasion. In any case, I have not met such people. When someone comes to visit us, and I put a bowl of amber-colored treats on the table, very soon I have to fill it again. It is eaten before the tea in the cups has time to cool.

And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still at least delicious recipes, which are also worth cooking with.

As you know, apricot delicacy can be prepared with whole fruits, or with cut slices or halves. At certain conditions preparation, you can get it with whole intact pieces, or you can boil it to the state of jam or confiture.

For lovers of this type of sweet, I would advise preparing in small batches, and several different types. Because it is simply not possible to choose which one is tastier. All varieties turn out some tastier than others.

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

But it’s no less pleasant when there is very thick jam, or confiture, or marmalade. It’s also delicious to drink tea with, and you can also make delicious sweet pies or filled cookies with such delicacies.

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

“Five-minute” of pitted apricots with kernels

“Five Minutes” are very popular among our people. And not only using apricots, but also with other berries and fruits. And there are several good reasons for this.

Firstly, because it takes very little time to prepare it.
Secondly, the product does not turn out overcooked.
Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
Fourthly, it is perfectly stored even at room temperature.
And fifthly, it’s delicious – delicious!

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

But it’s always good when there is a choice, so today we have a new recipe, where we will prepare the product in three stages of 5 minutes each, but without infusing the syrup for 10 - 12 hours.

A delicacy prepared in this way will be stored very well simply in the pantry, and will not become sugary even without adding lemon juice or acid.

We will need:

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

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

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

Preparation:

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

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

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

2. Remove the pit. You can do it completely, or you can split it and extract the nucleoli. I suggest preparing our sweets today with them. The kernels can be left in the peel. Or you can pour boiling water over them for a short time and pull off all the skin. This can be done quite easily.

I have already brought to your attention the option with nucleoli. But for those who haven’t had time to familiarize themselves with it, follow the link, it’s given there. And today the recipe, although also with kernels, will be much faster to prepare.

3. Prepare syrup. To make the jam thick and viscous, we will use only 150 ml of water to prepare it. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remains in the form of syrup. And so that there was no leftover, I decided to try making syrup from just 150 ml.

It was possible to do without water altogether, but then you need to have time to infuse and release your own juice. We don’t have that kind of time today, so we’ll use water.

4. Pour sugar into a saucepan and fill it with water. Place the pan on low heat and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.

Let it simmer after boiling for 3 - 4 minutes.

5. In the meantime, transfer all the fruits into a basin or other container in which we will cook. After the syrup has boiled for the required time, pour it over the berries. Shake the bowl lightly so that the syrup penetrates from all sides and wraps each piece with its sweet contents.

6. Place the bowl on low heat and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.

Foam will appear during cooking. It will need to be removed using a wooden spatula or spoon. Do not use metal spoons, and this is not recommended when preparing any jam, so that the product does not oxidize.

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

7. After 5 minutes have passed, carefully pour the syrup through a colander back into the pan in which you started preparing the syrup. Let the apricots sit in a colander for a while to maximum amount syrup may have leaked.

Then, so that they do not wrinkle on the hard wire rack, place them back into the basin.

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

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

10. Place on low heat, bring to a boil and heat for 5 minutes, remembering to shake the basin slightly so as not to spoil appearance Stir the fruits and skim off the foam.

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

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

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

The lids can be boiled in hot water about 10 minutes. Then let them dry as well.

13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw them either with screw caps or with caps that need to be screwed on with a seaming machine.

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

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

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

It turned out delicious and incredibly aromatic. It’s also nice that all the halves were preserved intact and weren’t overcooked at all. Due to the fact that we added just a little water, and also boiled the syrup a little three times, it also turned out thick. There is no extra syrup left. And this is also very pleasing.

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

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

Apricot slices in own juice

In almost all of my previous recipes, I described options that use either halves, large slices, or whole fruits. But small slices make an equally tasty treat. In addition, it turns out very thick, much thicker than when we cut it into larger pieces.

And I propose to consider just such an option now.

This particular recipe is notable for the fact that according to it we will prepare a thick, aromatic delicacy without adding water, only with the presence of sugar and our own juice.

We will need:

apricots – 2 kg
sugar - 1.6 kg

Preparation:

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

Also, don’t take very ripe ones, they will boil and you’ll end up with jam.

If you want it to work out thick jam with preserved slices, use just the right amount of hardness.

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

I cut into cubes about 1.5 cm in size.

2. When you peel the apricots, you need to weigh them. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.

3. Place the chopped slices in a bowl and cover them with sugar. Shake well so that it is evenly distributed among all the pieces.

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

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

5. As soon as there is enough juice, place the bowl with all its contents on medium heat. Boil. During this time, while the jam is heating, foam will form. It is advisable to remove it; it is best to use a wooden spoon or spatula for this.

Leaving foam behind may affect storage quality.

6. Bring to a boil and immediately turn off. No need to boil.

7. Leave the contents to cool and infuse for 8 - 10 hours. This is what it should look like after insisting.

Then put it back on the fire, and again bring it just to a boil. Then stand for another 8 - 10 hours.

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

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

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

Once it boils, cook for 5 - 6 minutes.

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

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

12. Screw the lids on the jars, either screw-on or using a seaming machine. Then turn them over, cover with a towel and leave until completely cool.

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

The method when the product is infused several times at long intervals is called “proofing.” It allows berries and fruits to be best saturated with syrup and their own juice. They can be said to be in liquid caramel.

Then heating again and cooling again. The fruits are completely soaked and this allows them to be preserved at least in their entire form, both in slices and in slices, and in the ones we cut them into.

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

Pitless apricots in a Redmond slow cooker

You can prepare delicious jam, as well as jam, in a slow cooker. The cooking process is not very different. At the end of the recipe I’ll tell you how to prepare it.

We will prepare our delicacy in a Redmond saucepan.

We will need:

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

Preparation:

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

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

2. Pour the prepared water into the multicooker bowl.

3. Add chopped apricots.

And sprinkle sugar on top. We don't use much sugar. But if you have a sweet tooth, you can add a kilogram of sugar per kilogram of fruit.

Cover the bowl with a lid.

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

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

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

In principle, enough liquid has formed and nothing should burn

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

And then mix again.

8. Pour it hot into pre-washed and sterilized jars, cover with the same lids. Turn the jars over and cover with a towel. Leave it like this until it cools completely.

9. Then turn it back over. Store in a cool, dark place.

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

It really is very tasty!

Apricot jam in a slow cooker

Jam turns out thicker than preserves. And it is prepared to be eaten just like that, and also for use as a filling for pies, pies and muffins.

The difference from the previous recipe is that:

It is not necessary to use dense fruits; you can take them very ripe.
Apricots should be cut either into cubes approximately 1.5 cm in size or into small slices.
Exclude water from ingredients
Instead of lemon juice, add half a twisted peeled lemon or orange.
You can also add their zest, grated on a fine grater.

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

Apricot halves in amber syrup, Polish style

And this is how they prepare their favorite jam in Poland. It has its own cooking characteristics; the sweet delicacy is considered a real gourmet treat for real gourmets.

Despite this fact, preparing it is not difficult. Moreover, it is prepared in one step. There is no need to wait for it to infuse for 2 - 3 days. I just cooked it once and that was it. This once again proves the saying that “Everything ingenious is simple!”

And to make it more interesting for you, I decided to show it to you using a video example. We specially filmed it for this article.

This is such a simple and interesting recipe at the same time.

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

Apricot jam fried in a frying pan

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

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

We will need:

apricots – 4 cans chopped apricots
sugar - 2 identical jars

Preparation:

1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the pit. Cut the halves into cubes 1.5 cm in size, or slightly larger.

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

The peculiarity of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit we will need one identical can of sugar. Therefore, you need to put the cut fruits in a jar.

2. Place the frying pan over medium heat; it is better to take one with thick walls. Pour two cans of chopped fruit into it.

Then add one can of sugar.

Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure it doesn’t burn; we don’t need caramel in this case. After some time, the apricots will release juice and the sugar will completely dissolve.

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

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

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

4. Fry (or boil) until a fairly large amount of syrup is formed. Sliced fruits should be completely immersed in it, as if “bathing” in it.

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

After this time, remove the jars and drain the water.

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

6. When our jam has released quite a lot of juice and all the sugar has dissolved in it, you can turn up the heat a little, note the time and fry it for 7 - 8 minutes.

You also need to remove the resulting foam.

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

8. Then turn them over again, in their usual position, and put them in a dark, cool place, or better yet, in the refrigerator.

To be honest, I have never stored such jam in an apartment, and I don’t know how it will behave there. Although I think that all other jams behave as usual. The heat treatment was, in principle, sufficient.

I cook it and store it in the refrigerator. And even then, not for very long. We start eating it about a month after preparation, and eat it before the cold weather sets in.

This amount of ingredients should yield 4 cans of the finished product. Provided that we use the same jars that we used to measure all the ingredients.

Greek apricot jam with walnuts

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

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

This recipe also calls for walnuts, but it’s easier to prepare. Although I must say that the result is no worse.

We will need:

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

Preparation:

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

2. Place one and the other in a bowl and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will promote faster and better juice release. Moreover, if you cut the fruits into quarters, the juice will begin to release faster.

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

4. After the allotted time, check how much juice has been released. If there is enough of it for cooking, then good. If very little of it has formed, then pour in half a glass of boiled or spring water.

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

6. After the jam boils, set aside for 5 minutes and warm it thoroughly over low heat, skimming off the foam.

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

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

If you want to get more thick product, then cook for another 15 minutes.

In general, when making any jam you should know this trick. When intense foaming stops and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be put into jars.

9. By the end of preparation, the jars should already be sterilized. Pour the resulting product into them and turn them over, placing them on the lid. Leave it like this until it cools completely.

10. And turning it over again, store it in a cool, dark place.

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

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

Bon appetit!

Jams are usually made from a wide variety of berries and fruits, without paying attention to their commercial appearance. After all, the jam may not contain the densest berry, slightly crushed, or even completely spoiled on one side. It’s okay, you just need to remove the inappropriate barrel and put the rest into jam. This rule does not work in all cases. If you want to make apricot jam in slices, then you need to select dense, unspoiled fruits. You need to subtly detect when the apricots are already ripe, but not yet overripe.

And one more nuance in choosing fruits. We will only be suitable for those varieties where the apricot is easily divided into two halves. It's very simple: when buying apricots at the market, just break one and check how they are divided into halves.

Actually, I am against making jam by adding water. In my opinion, fruits and berries should be boiled in their own juice. But! If you want to get jam in slices from tender apricots, you will have to prepare syrup.

For the syrup, you need to pour all the sugar into a bowl and fill it with a glass of water (you can use less water). Place the bowl on the fire and heat until all the sugar has dissolved. Don't forget to stir the syrup. Once the syrup is ready and boils, let it boil for just a few minutes.

Apricots need to be thoroughly washed and divided into halves. Place the apricot halves into the container in which we will cook the jam and fill them with hot syrup. Set the bowl aside to cool completely. Don't be alarmed that the syrup doesn't completely cover all the apricots; move the bowl slightly from side to side so that the syrup envelops all the fruits.

Once the apricots and syrup have cooled, we need to pour the syrup back into the bowl. Gently hold the fruit while you drain the syrup. As you can see, it has already acquired a little apricot color, but it looks cloudy, don't be upset, that's how it should be.

Place the bowl of syrup back on the fire, boil for a couple of minutes and pour in the apricot halves again. Let them cool down.

Thus, we poured syrup over the apricots twice, and it was time to boil the jam.

I know that many people advise putting cooled apricots on the fire and boiling to the desired state, and then immediately sealing the jam. I take longer, perhaps a little more hassle, but the result is incredible: slice after slice.

So, I put the cooled apricots on low heat, bring to a boil and boil for literally 5 minutes. Make sure the boil is light-easy. During the boiling process, the jam must be stirred, but this will have to be done with extreme caution. Our task is not to crush the apricots. You can simply move the bowl from side to side, you can “deep” the apricots a little into the syrup with a spoon.

After cooking, I set the bowl aside, after a few hours I repeat the procedure: I bring it to a boil again and boil again for a few minutes. I usually boil it about 4 times, but you need to look at the jam itself; if the fruits have already become transparent and the syrup is thick, then such jam itself asks for jars.

The finished jam should be poured into sterilized jars and sealed with boiled lids. It is very convenient to seal the jam in jars with screw-on lids.

Apricots in jam turn out whole, at the same time soft and elastic. The sweet treat looks like a gift from the sun. Such bright jam even lifts your mood.

From 1 kg of apricots you get approximately 600 ml of jam.

I’ll tell you a secret that my husband is delighted with this apricot jam, he says that it’s even tastier than strawberry jam. And my mother admitted that the jars looked “terribly beautiful.”