Which apricots are best to make jam from? Apricot jam slices. Apricot jam without cooking

I recommend. But what I personally have made from apricots, they occupy special place. Properly prepared jam from these fruits has such a bright taste that every spoon eaten, in the coldest time of the year, will return everyone to the warm summer.

Apricot jam without seeds has been, is and will always be a priority for many housewives. It can easily be included in one of the best culinary works, since the fruits in it are preserved in their original form, and the syrup in which the apricots are placed remains transparent, without any sugar clots.

So, in today’s article I will tell you in detail how to properly prepare delicious jam from pitted apricots for the winter.

Very bright, sunny, aromatic apricot jam is the real taste of summer. And I think it’s a sin not to preserve its taste for the winter. Today I will tell you how to properly prepare jam from this wonderful seedless fruit for the winter.

Ingredients:

Apricots – 1 kg
sugar - 1.3 kg
water - 2 glasses.

Cooking method:

To make jam, we need to choose greenish, strong apricots. Then rinse them thoroughly in cold running water.

Next, cut each fruit in half and remove the pit. Place the already peeled fruits in an enamel bowl or pan, add exactly half of the prepared sugar, mix and put in a cool place for one hour.

Pour the second half of the sugar with water and set to simmer until completely dissolved. Then pour hot syrup over the apricots and leave in this form for one day.

The next day, put the bowl of fruit on the fire, let it boil, then reduce the heat to low and continue cooking for one hour. Don’t forget to skim off any foam that has formed and stir occasionally so that the jam cooks evenly and doesn’t burn.

The fragrant and very tasty jam is ready and while it is hot, transfer it into sterilized jars and roll up the lids.

How to make pitted apricot jam in a slow cooker

Ingredients:

Apricots – 1 kg
sugar - 1 kg.

Cooking method:

We wash the fruit we prepared in cold water, cut it in half and remove the pit. Pour just a little water into the multicooker bowl, about 50 grams, and put the chopped apricots into it and sprinkle with one kilogram of sugar.

Set it to “Stew” mode and cook with the lid open, stirring constantly, until everything boils. It takes me about 15-20 minutes.

Then turn off the multicooker, close the lid and leave for 20 minutes. Then turn it on again, open the lid, bring to a boil, cook for another 2-3 minutes and our jam is ready. Pour hot into sterilized jars.

Five-minute (5 minute) apricot jam recipe for the winter

Cooking according to the “Five Minute” principle, absolutely any jam is prepared, from any berries and fruits. The meaning of the technology is this: the fruits are covered with sugar, infused and the juice is released. Then they need to be boiled in the same juice and immediately poured into jars.

Ingredients:

Apricots – 2 kg
sugar - 1 kg.

Cooking method:

We wash the apricots in cold water, remove the seeds and place them in an enamel bowl for cooking, sprinkle with sugar and put in a cool place for 10-12 hours so that the fruit releases its juice.

After the time has passed, place the bowl over high heat, stirring constantly, bring to a boil, reduce the heat to low and cook for another five minutes. Then immediately pour the finished jam into sterilized dry jars and roll up the lids.

All that remains is to turn the jars upside down, wrap them in a blanket and leave them like that until they cool completely.

Delicious apricot and orange jam for the winter

Ingredients:

Apricots – 1 kg
oranges - 2 pcs.
sugar - 1.5 kg.

Cooking method:

We wash the fruits thoroughly, cut the apricots in half and remove the pits. We cut the oranges into slices along with the skin and carefully remove the seeds from them. Grind all the fruits thoroughly using a blender or food processor.

Then pour one and a half kilograms of sugar into the ground mass and mix everything thoroughly.

Then transfer to an enamel pan or basin and place on medium heat. Stirring constantly, bring the jam to a boil. Now that the fruit mixture has boiled, boil it for another 5-7 minutes.

The jam is ready, put it in sterilized jars, cover with a warm blanket and leave until completely cool.

Recipe for apricot jam with pitted lemon

Ingredients:

Apricots – 3 kg
lemon - 1 pc.
walnuts— 100 g
sugar - 1.5 kg.

Cooking method:

We wash the apricots in cold water, cut them in half and separate them from the pits. Place them in a deep bowl, cover with sugar and leave for 24 hours so that they produce juice.

After the time has passed, drain the juice from the apricots and put it on the fire, bring to a boil and pour hot over the apricots.

After the syrup has cooled, add chopped walnuts and finely chopped lemon. Place on high heat, stirring constantly. As soon as the jam boils, reduce the heat to low and cook from this point on for another 15-17 minutes. Then pour the finished jam into sterilized jars and seal.

Delicious apricot jam with nuts for the winter (video)

Bon appetit!!!

It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe. These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.

There are many ways to make apricot jam. It is made from whole fruits, cut in half, into slices. Jam is also prepared with kernels, but this option is only suitable if the seeds (kernels) are sweet. Even the most sophisticated gourmet will appreciate this jam.

Subtleties of cooking

In order for the jam to be of high quality, the fruits must be ripe, healthy and free from worms. Green apricots are not suitable for jam. Such jam will be tasteless and flavorless. Broken, crushed and overripe fruits are also not used, because they will boil over. You can only make jam and marmalade from them.
Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately set them to cook, the sugar will quickly fill the intercellular space, the juice will release into syrup and the apricots will boil, turning into porridge.
During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The basin can only be shaken slightly.
Foam, which will certainly appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
To finished products had beautiful view, apricots should be the same size.
If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90 °C. Then cool quickly.
When cooking apricots in halves, first cut them and carefully remove the pit. Large apricots are divided into two halves and cut into slices.
Jars for packaging jam must be thoroughly washed, doused with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. This jam is stored well in an ordinary room. The main thing is that no light falls on it and there are no heating devices nearby.
But most often the jam is packaged in jars already cooled. Then you can cover it with regular parchment. This jam is stored in a cool, dark place.
To make jam with seeds, varieties with sweet kernels are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or kernels can be stored for no more than one year.
If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.

Apricot jam with pits: recipe with citric acid

apricots – 1 kg;
sugar – 1.5 kg;
water – 400 ml;
citric acid – 3 g.

Cooking method

Select ripe fruits without wormholes. Remove the stems. Wash well.
Pour water into a large saucepan and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°C. Then cool under running cold water. Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
Pour sugar into a cooking basin and pour water. Place on the stove and cook the syrup.
Dip the apricots into the syrup, add citric acid and bring to a boil, removing the foam. Remove from stove.
Leave the bowl of jam to cool for 8 hours.
Then put the jam back on the stove and bring to a boil again. Make sure it doesn't burn: cook it over low heat. A second time, remove the jam from the stove and let it cool for eight hours.
For the third time, place the bowl of jam on the stove and cook for some more time. You can check readiness by placing a drop of syrup on a saucer. It must keep its shape. You can also determine the readiness of the jam by the foam. By the end of cooking, the foam collects in the center of the basin, rather than spreading out to the edges.
Cool the jam completely and put it into jars. Cover with parchment paper, tie with twine or secure with an elastic band. The jam can be sealed hermetically. To do this, place it hot in dry jars, cover with lids and immediately seal with a special seaming machine. Cool.

Apricot jam with pits: classic recipe

Ingredients for five 0.5 liter containers:

apricots – 1 kg;
sugar – 1.25 kg;
water – 2.5 tbsp.

Cooking method

Select only ripe apricots without wormholes for jam. Remove the stems. Wash the fruits.
Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80 °C.
Cool quickly by dipping in a colander. cold water.
Prick each fruit with something sharp.
In a separate pan, cook syrup from 800 g of sugar and water.
Place all the apricots in a bowl. Pour hot syrup over. Leave for 4 hours.
Place on the fire and cook at a low boil for 5 minutes, removing any foam that appears.
Remove from heat again and leave for 10 hours.
Add the remaining sugar, put on fire and cook at low boil until tender.
Cool in a bowl and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.

Apricot jam, sliced, pitted

Ingredients for six 0.5 liter containers:

apricots – 1 kg;
sugar – 1.5 kg;
water – 500 ml;
fruit essence – 10 drops;
vanilla to taste.

Cooking method

Wash the ripe apricots and remove the stems.
Cut each fruit in half along the groove. Remove the seeds.
Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out cloudy, strain through several layers of gauze.
Place the apricots in a cooking bowl, cut side up. Carefully pour hot syrup over. Leave for a day so that the fruits are saturated with it.
The next day, pour the syrup into a saucepan and boil. Pour it over the apricots again. Leave it for another day.
On the third day, place the bowl of apricots on low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
Remove from stove. Cool completely. Place in clean and dry jars. Cover with parchment paper.

"Five Minute"

Ingredients for five 0.5 liter containers:

apricots – 1 kg;
sugar – 1.5 kg;
water – 400 ml.

Cooking method

Wash ripe apricots that are not damaged by insects and diseases and remove the stalks. Cut in half. Remove the seeds. If the fruits are large, cut them into slices.
Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
After this time, pour water into the basin and place it on the stove. If you want to receive thick jam, you don’t have to add water. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Cook for 5 minutes, being sure to remove any foam.
Then remove the bowl from the stove and let the jam brew for 3-5 hours.
Bring to a boil over low heat and cook again for 5 minutes.
After 5 hours of infusion, repeat this procedure again.
Pour hot jam into prepared, clean and dried jars and immediately roll up the lids. Turn it upside down and leave it in this position to cool.

Apricot jam “Royal”

Ingredients for three 0.5 liter containers:

apricots – 1 kg;
sugar – 400 g;
water – 250 ml.

Cooking method

Ripe but strong apricots are suitable for this jam. Sort them out and remove the stems. Then wash the fruits well and dry.
From each apricot, making a small cut along the groove, squeeze out the pit.
Break the seeds in a way convenient for you. Peel the kernels from the skin. To make the skins easy to remove, immerse them in boiling water and keep there for a few minutes. Although you can skip this step and use the kernels in an unpurified form.
Stuff the apricots with kernels, inserting them into the slot instead of pits.
Place the apricots in a cooking bowl.
Place sugar in a saucepan and add water. Boil the syrup. Pour it over the fruits, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
Remove the basin from the stove and leave it to steep again for 10 hours.
Bring to a final boil and cook for 10 minutes.
While hot, place the apricot jam into clean, dry jars. Seal tightly with tin lids. If you plan to cover the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.

Delicious apricot jam: video

Apricot jam: benefits and harm

Fruits pass through during cooking heat treatment, which can destroy beneficial substances. From high temperatures The amount of beta-carotene and ascorbic acid is partially reduced. Turn out to be stable fat soluble vitamins(vitamin E), they can easily tolerate elevated temperatures.

At the same time, water-soluble ones, such as B vitamins, are partially degraded. However, they can withstand heat during processing if available. acidic environment, which is precisely provided by fruits and berries. At the same time, the fiber content does not change at all during cooking, which makes the product incredibly healthy.

Apricot jam contains everything you need useful substances and macroelements. Includes: ascorbic acid, vitamin E and PP, beta-carotene, retinol, as well as B vitamins. Macroelements include calcium, potassium, magnesium, silicon, phosphorus and sodium, and there is also a lot of iron and iodine in apricot jam.

Apricot dessert has a lot of useful properties:

helps people with diseases of cardio-vascular system normalize the functioning of organs;
increases immunity and protects against colds;
calcium contained in apricots strengthens teeth, hair and bones;
helps with the functioning of the stomach and intestines;
iron in dessert promotes hematopoiesis in anemia;
helps in the fight against asthma;
increases visual acuity;
at oncological diseases Helps the detoxification process, maintains strength and health.

Despite the content large quantity vitamins and elements, jam is not good for everyone. Given the laxative effect after consuming the product, it is not recommended for people suffering from the disorder gastrointestinal tract. Increased content sugar in jam can lead to the formation excess weight. For the same reason, dessert should not be consumed by those who suffer from diabetes.

Sugar is also dangerous for teeth and facial skin. Consuming apricot jam can cause a rash or other allergic reaction, since the fruit is an allergen. Nursing mothers are advised to start consuming jam no earlier than the baby turns 3 months old. The laxative effect of the fruit can negatively affect the child's stomach.

The homeland of apricot is the Ararat Valley of Armenia. This fruit has absorbed warmth and light southern region, resembling a little sun. Apricot jam turns out to be a rich yellow-orange color with a subtle characteristic aroma.

Transparent amber slices will be a delicious filling and decoration in homemade baking, a good addition to creamy ice cream.

The average calorie content of apricot dessert is 236 kcal per 100 g.

Apricot jam for the winter in slices without water - step-by-step photo recipe

Among the many recipes for winter preservation of apricots, jam from apricot slices takes pride of place. Yes, indeed, this amber, fragrant delicacy is very tasty.

How to cook apricot jam so that the slices in it remain intact and not spread out in the hot syrup? There is a main nuance. To maintain the shape of the fruit, you need to take slightly unripe apricots, as they have fairly dense flesh.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

Ingredients

Apricots: 1 kg
Sugar: 1 kg
Water (optional): 200 ml
Lemon acid:pinch (optional)

Cooking instructions

How to cook jam in syrup

Recipe:

1 kg fruits, pitted,
water 2 glasses,
sugar 1.4 kg.

What to do:

Apricots are sorted and washed cold water, cut lengthwise into halves and select the seeds, large fruits cut into 4 slices.
Cook the syrup: let the water boil, add sugar in several stages, stir constantly so that the sand does not burn and completely dissolves.
Apricots are poured with boiling syrup and left for 12 hours. The syrup is drained, boiled for 5 minutes, poured over the apricots again and left for 12 hours.
The jam is cooked in several stages for 5-10 minutes, cooling until room temperature. Stir occasionally with a wooden spatula or spoon and skim off the foam.
Readiness is determined by the following signs:

the foam does not stand out, becomes thick, and is located in the center of the fruit mass;
berries from the surface settle to the bottom of the dish;
a drop of syrup does not spread across the plate and retains the shape of half a ball.

Hot jam is packaged in pre-sterilized jars, closed with screw caps or rolled with a mechanical machine. The jars are placed upside down, left until completely cooled, and stored in a cool place or at home.

Recipe for making ꞌꞌFive-minute ꞌꞌ

Recipe:

chopped apricots 1 kg,
sugar 1.4 kg.

How to cook:

Apricots cut into slices are placed, flesh side up, in a cooking bowl and sprinkled with granulated sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
The fruit mass with the released juice is placed on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly skim off the foam.
Let stand until it cools completely and start cooking again. The procedure is repeated 3 times.
After the third approach, the hot jam is poured into jars flush with the edges and sealed with metal lids.
Check for leaks, cool and store in a cool place.

To ensure that the fruits retain their shape, they are boiled in several stages, for short periods with breaks for soaking in syrup.
Fruits for jam are chosen that are ripe, have acquired sweetness, but are not overripe.
To prevent the jam from becoming sugary during storage, you can add citric acid (3 g per 1 kg of main raw material) at the end of cooking; lemon juice can be used instead.
Pasteurization of the finished product will help extend the shelf life and reduce the sugar content in jam. Jars of jam are pasteurized in a water bath for 30 minutes at 70-80°C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
Apricot jam has a mild taste. Lemon zest will add flavor and a slight piquancy. Gently grate the zest on a fine mesh grater without touching white part lemon peel to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.

Fragrant, extremely tasty pitted apricot jam is similar in color to amber. The fragrant delicacy goes well with pancakes and pancakes and is found in almost every cellar of zealous housewives. Thanks to the natural acid of apricot, such jam never turns out too cloying, and its consistency can be adjusted using different cooking technologies and a certain amount of sugar.

There is absolutely nothing complicated about how to make jam from pitted apricots. The most labor-intensive process will be preparing the fruit, and then you just have to trust the kitchen assistant-stove, not forgetting to stir the brew from time to time.

It is worth noting that slightly beaten apricots, that is, those that have fallen off the tree (provided that they have retained their shape), can also be used to make jam. The main thing is that the fruits are ripe and sweet. If the recipe stipulates that the dessert should consist of whole apricot halves, then in this case it is better to use intact fruits with dense pulp and preferably the same size.

To prevent the apricots from falling apart and maintaining their shape, the jam is cooked in two or three batches over several days, without stirring it, but only shaking the cauldron.

An excellent filling for pies is made from pitted apricot jam, if you add gelatin to it, which must first be diluted in water. Of course, the fruits will lose their integrity, but the dessert will acquire a rather thick consistency and will not leak out of the pie or pie.

Apricot jam, cooked in three batches

To get a sweet and sour dessert you will need ripe apricots and sugar in a 1:1 ratio. If desired, the amount of sugar can be increased. It is more convenient to start preparing jam in the evening, so that by morning the apricots will release juice. Despite the fact that the whole process will take about two days, such jam from pitted apricots is also called “five-minute”. This is due to the fact that the workpiece is boiled in several passes for the same amount of time.

How to make five-minute jam:

Wash the fruits thoroughly in two waters and place them on a towel to drain off any remaining water.
Using a knife or your hands, divide into two parts and remove the seeds.
Place the peeled fruits in a deep bowl in layers, sprinkling them with sugar. Leave the preparation overnight to release the juice.
The next day, gently stir the sugar that has settled at the bottom of the bowl and bring the jam to a boil. Skim off the foam (there will be a lot of it) and simmer for about 5 minutes. Stir with a wooden spatula or spoon during cooking to prevent it from burning. Turn off the burner and leave for 24 hours.
Repeat the procedure two more times. At the last time, increase the cooking time to 10-15 minutes, boiling the jam to the required thickness, then immediately put it into jars and roll up.

If you used very sweet varieties of apricots, you can add a little to the jam at the end of cooking. citric acid(1-2 g for every kilogram of fruit).

Grinded apricot jam for pies

This recipe for pitted apricot jam is more reminiscent of jam - the delicacy is quite thick, so it can be used as a filling in pies or pies. The highlight of the recipe is the preliminary boiling of the fruits and their further chopping.

The amount of sugar depends on taste preferences. To make the jam sour, you will need:

2 kg apricot;
1 kg sugar;
some water.

For sweeter jam, add 1.8 kg of sugar. By the way, in this case it will boil down faster.

Step-by-step preparation:

Apricot jam with kernels

A rather original dessert is obtained if you add these same seeds directly to the seedless for the winter, but previously peeled. You can also use almonds or walnuts instead.

In the process of “extracting” nucleoli, you should act very carefully and carefully. Firstly, the kernels must remain intact, and secondly, they must be carefully sorted. A few bitter kernels can ruin the entire preparation.

For jam you will need:

1 kg of sugar and apricot;
half a lemon.

So, to make jam with a light almond flavor:

Wash the fruits well and blanch in boiling water for several minutes. Before dipping the apricots into boiling water, prick them with a fork so that they retain their shape. Dip into cold water and dry slightly.
Using a knife, cut each fruit in half and remove the seeds.
Using a hammer, break the seeds, remove the kernel and remove the skin (if you leave it, it will be bitter).
Boil syrup from sugar and 1 tbsp. water in which apricots were blanched.
Place prepared fruits and peeled kernels into a saucepan with hot syrup.
Squeeze out the juice, remove the zest and add everything to the apricots. Bring the mixture to a boil, skim off the foam and simmer for 5 minutes. Then remove from the stove and leave to steep overnight.
Make two more batches, increasing the cooking time to 10 minutes for the last time.
Place the apricot halves together with the kernels in jars, and pour the remaining syrup over them with a ladle. Roll up.

Jam containing apricot kernels can be stored for no more than one season.

Of course, always fresh fruit tastier than any conservation, but what to do if their season is very short? In this case, you can and should use them for a variety of winter preparations. Pitless apricot jam is not only a filling for pies, but also an independent delicious dessert. Such a roller will never be superfluous on the shelves in the cellar! Bon appetit!