We cook delicious jam from apricots with stones. apricot jam

Apricot can be safely called a storehouse of nutrients. Fruit pulp contains vitamins P, PP, C, B2, B1. Apricots contain a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect on the functioning of the heart muscle, gastrointestinal tract, and gallbladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features of cooking apricot jam

Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not cook a delicacy from wild game, as well as unripe fruits. From mashed and overripe apricots, jam and marmalade are made, but not jam.
Sugar should soak the apricot slices gradually, so the cooking of the delicacy is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
Throughout the cooking, do not mix the apricots with the syrup. Lightly shake the heat-resistant container in which the composition is being prepared. Otherwise, you will get gruel, the fruit will lose its shape.
Don't leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. So the slices in the jar will look beautiful.
According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled with water.
If the fruits are small, you can cut them in half. For larger specimens, cut the fruit into sections and subsequent slices.

Whole Apricot Jam: A Classic Recipe

filtered water - 430 ml.
apricot - 1.1 kg.
granulated sugar - 1.6 kg.
citric acid - 4 gr.

Sort out the fruit. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stem area. Do not remove the bones, the delicacy is prepared from whole fruits.
Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send fruits to boiling water, cook at medium power for 3 minutes.
After the specified period, remove the fruits, immediately dip them in an icy liquid. Leave the apricots on a sieve to let the moisture evaporate. Prick each fruit with a toothpick, making 4-5 holes.
Connect 430 ml. drinking water with granulated sugar, stir to wet the crystals. From this mass, boil the syrup. You need to put the dishes with sand and water on a slow fire, then cook until the granules dissolve.
When the sweet base is ready, send the apricots to the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
When the composition reaches room temperature, send it back to the burner. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
Checking readiness is easy: drop a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Completely cooled jam is laid out in sterile jars, corked with parchment paper and an elastic band.

Apricot Halves Jam: A Quick Recipe

drinking water - 380 ml.
granulated sugar - 1.4 kg.
apricot (moderately ripe) - 900 gr.

Select only ripe, but not overripe fruits without wormholes and diseases. Carefully remove plaque by rinsing fruit under a tap. Remove the stalks, dry the apricots.
Cut each fruit into 2 halves, remove the seeds. If the fruit is large, cut each piece into wedges. Place the apricots in a cooking pot, sprinkling the layers with sugar.
Let the contents stand for 7 hours so that the juice comes out and the sugar partially melts. When the set time has elapsed, add water (you can skip this step if you want to get a thick jam).
Put the container with apricots, sugar, water on the stove. Set the average power, wait for the boil. In no case do not interfere with the composition, otherwise it will turn into jam.
After boiling, continue heat treatment for another 5 minutes. Take off the foam. Remove the pan with jam to the side, cool to room temperature (7-8 hours).
After this time, boil the delicacy again, cool. Repeat these steps for a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.

Apricot jam with black pepper

peppercorns - 6 pcs.
apricot - 1.1 kg.
lemon - 1 pc.
sugar - 1 kg.
drinking water - 220 ml.

Prepare the apricots in the usual way: sort, rinse, dry, chop, remove the seeds. Send in a heat-resistant dish, fill with water. Squeeze lemon juice here, add pepper.
Put the pan on the stove, wait for it to boil, simmer for another 8 minutes. Then add sugar to dissolve. Continue cooking for another half hour.
After this time, the delicacy will be ready. You can pour it into sterile dishes while hot, then cork with tin lids and cool. Otherwise, cool the jam, cover with nylon or parchment paper.

drinking water - 850 ml.
apricots - 1.2 kg.
granulated sugar - 1.3 kg.

First, sort the apricots, eliminating the unsuitable ones (wormy, bruised, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, remove the stalks, let the fruit dry.
Pour water into a saucepan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this period has passed, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
Now separately boil the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep covered for 5 hours. After the specified time, boil the cooled mixture, cook for 5 minutes.
Remove from the burner, leave for 8 hours. Then add the remaining sugar, again send to cook. When the crystals melt, turn off the fire. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
If you want to save apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, cork with tin lids, turn upside down. Cool, then refrigerate for storage.

Apricot jam with orange

drinking water - 230 ml.
apricot - 1 kg.
sugar - 900 gr.
orange - 1 pc.

First of all, sort out the fruits. After that, wash them, cut the stalks. Cut each apricot into 2 sections, remove the seeds. Place the contents in a heat-resistant container.
Rinse the orange, squeeze the juice out of it in a convenient way. Filter the liquid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
Pour orange juice into the syrup, transfer the contents to the pan with apricots. Wait for the mass to cool, put it back to boil. After 10 minutes of bubbling, turn off the burner, let the jam cool for 8 hours.
When the delicacy reaches room temperature, boil again. After the appearance of the first bubbles, simmer the composition for another 8 minutes. When hot, pour into sterilized containers, roll up with lids.
In addition, turn the jars upside down, wrap them in an old sweatshirt. After 12-14 hours, the delicacy will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to use tin lids on treats, fill the jars to the brim. In the case when the cooled jam is packaged, capping with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).

Video: five-minute apricot jam

Apricot jam slices are a canned product cooked from fresh or dried pitted apricots, cut into slices, boiled in a sugar solution with the possible addition of organic acids and salts. There are different technologies and recipes for making delicious apricot jam slices.

Apricot jam slices are not only very beautiful and fragrant, but also very healthy. Apricots are considered the leader in the content of carotene and potassium. And carotene, as you know, improves immunity, reduces the amount of free radicals in the body. And potassium is very necessary for the heart and blood vessels. Therefore, eat as many apricots as possible in the summer, and prepare this apricot jam for the winter.

Calorie content of apricot jam is about 265 kcal.

Apricot jam in slices - preparing dishes

To cook apricot jam, you will need enamelware. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking.

For storage of jam, glass jars are used, which should be pre-sterilized.

To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs.

The size of the container is determined by the appetites of your household. It is better not to store an open jar of jam for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam slices - fruit preparation

For jam, you can use any variety of apricots, including semi-wild perches. Overripe fruits should not be used. Apricots are boiled in the form of halves, after washing and separating the bones.

Sometimes kernels extracted from the seeds are put in the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, up to poisoning.

HERE IS THE MOST COMMON RECIPES. TRY AND CHOOSE:

Apricot jam with slices, a classic recipe

For 1 kg of apricots - 1.5 kg of sugar and 2 glasses of water.

Cooking: Apricots can be cooked as a whole or in halves. Prepared fruits (not quite ripe, dense) are dipped in hot (not boiling) water for 3 minutes at a temperature of 85-90 degrees, then cooled, best in running water.

Prepared apricots should be chopped into slices and poured with hot syrup and left in this form for 3-4 hours, and then boiled until tender (translucent fruits).

Apricot slices are boiled in two steps (cooking for 10 minutes and standing).

Turkish apricot jam

Ha 1 kg. apricots - 1.5 kg. sugar, 2 cups water.

Cooking: Wash apricots (not quite ripe) with water, divide into slices, chop in several places with a thin wooden hairpin. Boil the syrup, pour prepared apricots over it and put it in this form for a day.

The next day, drain the syrup, boil it again, pour apricots over it again and leave it again for a day. On the third day, in the same syrup, boil the apricots until tender, until they become transparent. Divide into jars and roll up lids.

Apricot jam in Kazakh style

Take not quite ripe apricot fruits. Wash the apricot fruits, separate from the pits, dry on a napkin, divide into slices, remove the pits. Prepare a syrup based on 1 kg of fruit: a kilogram of granulated sugar and one glass of water.

Cooking: Fruit halves, placed in an enamel bowl, pour boiling syrup and leave to infuse for 8 hours. The syrup is then carefully drained and brought back to a boil.

Carefully spread the apricot slices in sterile jars, pour boiling syrup over and close. Preparing jam with slices in this way keeps the slices whole, translucent and very appetizing.

Apricot jam with lemon wedges

apricots - 2 kg, sugar - 3 kg, water - 4 cups, lemon - 1 pc.

Cooking: Wash apricots, cut into halves and remove pits. In several places, pierce each slice with a wooden skewer or toothpick to extract the juice. Mix water with sugar and boil sugar syrup.

Pour the cut apricots with this hot syrup and leave for 1 day to extract the juice. After a day, pour the juice that stands out into a saucepan and boil. Pour this boiling syrup over the apricots and leave for another day.

After a day, put the apricots in syrup on the fire, add lemon juice and heat to a boil. Lemon juice gives jam sourness and slows down sugaring of jam.

Reduce heat to low and cook until tender. Arrange the jam in dry sterilized jars, roll up and cool upside down.

Apricot jam with slices, recipe without water

for 1 kg of apricot - 1 kg of sugar.

Cooking: Cut the fruits in half, remove the pits, put in an enamel bowl in layers with the inner side up and proportionally sprinkle with sugar for 1 day.
Then, put the dishes with apricots and sugar on a slow fire and bring to a boil, do not boil, set aside so that the jam cools down. Repeat the procedure 3 times. In the process of cooking jam, do not forget to stir it with a wooden spoon so that the fruit boils evenly and does not burn. Pour hot jam into jars and roll up.

You can add walnuts, non-bitter apricot kernels, peach slices, orange slices or lemon zest to this jam - as you like.

Apricot jam slices, detailed recipe

Ingredients: apricots 1 kg, sugar 1.3 kg, water, 1.5 cups of water

Cooking: For apricot jam, we select dense and slightly unripe apricots in slices.

Wash apricots thoroughly. When the water drains and the fruits dry slightly, carefully open the apricots into slices, remove the seeds. We put the apricot slices in a wide enamel bowl for jam.

In a separate enamel bowl, boil the syrup from sugar and water. Pour hot syrup over apricot slices. We leave for 12 hours to infuse. Drain the syrup from the apricots, bring the syrup to a boil and pour over the apricots again. We leave the jam to infuse for another 12 hours. Strain the syrup and bring it to a boil.

After the apricot slices have been poured with hot syrup for the third time, we put the bowl of jam on the fire. Remove the risen foam with a wooden spoon. Simmer the apricots over low heat for about an hour, until the syrup turns a beautiful orange-golden color. We make sure that the jam does not burn.

To find out if the jam is cooked or not, just drop hot syrup on a chilled plate. If the drop retains a rounded shape, then the jam is ready, if it spreads like a lake on a plate, then you should boil a little more. Delicious apricot jam is rolled into slices in sterile jars.

We turn the hot jars upside down and leave to cool in this form.

Apricots are the most beautiful creation of nature. Fragrant, tender, incredibly tasty, beautiful and very healthy. These fruits are rich in carotene, and depending on its amount, they have a color from pale yellow to bright orange. Useful properties are retained not only by fresh, but also properly dried fruits, we know dried apricots and apricots, and in Central Asia they also use the name kaisa.

It is customary to drink tea with dried fruits, to cook compotes from them. Now it is not difficult to buy them at any time of the year. The store also sells apricot juice, and you can also find compote. But what you can’t buy in the store is homemade fragrant jam.

Such a delicious delicacy must be prepared on your own, and then in winter you can completely do without store-bought sweets. A sweet delicacy of apricots turns out to be one of the most delicious dishes in this category. And the options for its preparation simply do not count. Each housewife has her own signature recipe.

When we lived in Central Asia, in every house you could try different apricot jam, and almost all of them were just real masterpieces.

This jam differs from others in that it is practically not boiled. The fruits are simply poured each time with hot syrup.

We will need:

apricots - 1 kg
sugar - 1 kg
water - 200 ml

Cooking:

For this type of preparation, ripe, but tough varieties of apricots should be taken. It is better that the fruits are not too large. In this case, it will not boil soft, but it will turn out in the form of neat beautiful slices. This is if you cut the fruit into 4 parts. Or halves, if you cut it into two parts.

It is also important that the stone easily leaves the fruit, as we will get it.

1. Wash and dry apricots. Then cut in the area of the beards into two equal parts. If the fruits are not very large, then you can leave it like that. And if they are large, then you can cut them into 4 parts.

Personally, I like it better when they are cut in half.

Put the apricots in a bowl, in which we will continue to cook our delicious treat.

2. Apricot jam is prepared both with and without syrup. This recipe provides for the first option, so we will also prepare the syrup. But we will try to take the minimum amount of water for this. In the process of insisting, they will already release the juice themselves, and it turns out that we will cook them practically in our own juice.

They will turn out a beautiful amber color and with a wonderful natural smell.

To make syrup, add sugar and water to a saucepan. Stir to absorb as much water as possible. Then put on a slow fire. The sugar will begin to melt, and our task is to ensure that it does not burn. To do this, you need to constantly stir it, preferably with a wooden spatula or spoon.

And be sure to mix, hooking the mass from the bottom. Especially you need to monitor the syrup while it is still warm. This is the most important time. If the sugar burns even minimally, then the syrup will have to be prepared from the very beginning.

3. Thus, bring the syrup to a boil. Let simmer for 5 minutes, stirring occasionally. Make sure all the sugar has completely dissolved.

4. Pour the prepared fruits with syrup. Slightly "buy" them in it, gently lowering them down with a spatula. Then cover with a napkin and leave for 24 hours to soak in the juice.

During this time, the fruits will not only be saturated with juice, but also release it themselves. At the same time, the amount of liquid will increase, and the syrup itself will acquire a beautiful amber hue.

If several halves got into it, then catch them and send them back.

6. Put the syrup on the fire, bring it to a boil and cook for 5 minutes.

At this stage, you usually need to look at how much syrup you have formed in general. If there is too much of it, and the jam may turn out to be too liquid, you can boil the syrup to the desired state. This may take 10 or 15 minutes, sometimes even more.

But if they took hard fruits, as was agreed at the beginning, then they will not give much juice, and in this case it will be enough to warm the syrup for only 5 minutes, this is shown by practice. In this case, the finished product will turn out just the right consistency.

7. Pour the halves with hot syrup again, and again “buy” them a little in the syrup, gently lowering them into it with a spatula. Then cover with a towel and leave to cool for 24 hours.

The syrup will become even more saturated and beautiful in color. When cooled, it will resemble light honey.

8. In a day we will heat the contents for the last time. And by this time we should have jars and lids ready. To do this, you can use jars with screw-on metal lids. They will need to be sterilized and dried completely. That is, it is desirable to do this in advance. Sterilize and place upside down. In about half a day, they will dry naturally.

9. Excellent! Our jars and lids are ready and waiting to be filled. But to do this, the contents once again need to be warmed up and allowed to sweat a little. This time along with all the content.

There is no need to drain the syrup. We put everything on fire together. First, bring to a boil over medium heat, slightly “bathing” the halves, while trying not to crush them, treat them very delicately. We remove the foam.

10. As it boils, heat for another 5 minutes. Then turn off the fire and immediately spread the contents into jars. There is no need to let him cool down. This will replace us with sterilization.

11. Immediately tighten the lids tightly. Turn over, put them on the lid and cover with a towel. Leave until completely cool. If you close the jars very tightly, then they will be hot for another 10-12 hours, and then warm. During this period, the sterilization process will continue.

12. Then turn the jars over to their usual position and leave in a dark and cool place for storage.

I want to note one more nuance. If for some reason there is a lot of syrup, then try to fill the jars with the amount of syrup that you want to have. The less syrup, the thicker the jam, everyone knows this.

And just pour the remaining syrup into a jar of a suitable size and also close the lid. It will be very good to coat cake layers with this syrup, or use it for serving or.

That's basically the whole recipe. The product on it will turn out with almost whole halves or quarters, it will not be in the form of jam or confiture. In addition, it will completely preserve the smell and taste of fresh apricots. That is what we were striving for.

Video on how to make thick jam from hard or unripe apricots

This recipe is one of my favorites in my collection. I've been using it for a very long time and it has never let me down. The advantage of this method is that here you can adjust the quality of the syrup density. At the same time, the fruits remain undigested, and most importantly, they are also whole, not boiled.

I like to cook such a treat thick, with a lot of amber halves and a small amount of syrup.

This method is also good if you need to cook a delicacy from unripe apricots. The method of cooking is such that the syrup penetrates deep into the pulp and even sour fruits are very tasty.

Try to cook such a fragrant delicacy first from a kilogram of fruit, taste it, admire the amber color. And I am sure that you will want to prepare as many of these treats for the winter as possible.

Jam for the winter from halves of apricots

And if you have nowhere to store supplies, except in the refrigerator, then in order not to do this, you can prepare a blank, and even sterilize it in jars. It will not take much time, but it will allow you to store jam in the house, for example, under the bed.

We will need:

apricots - 1 kg
sugar - 1 kg
water - 200 ml

Cooking:

As in the previous recipe, we will also need hard apricots in this one. You can, of course, take soft ones, the jam will also be delicious, but in this case it will be more like confiture, or jam.

1. Wash the fruits and let the water drain. Then cut them along the groove into two halves and remove the bones.

2. Pour sugar into the pan and pour out the water, stir so that the sugar takes the water into itself. Then put the pan on a small fire and start melting the sugar. Stir often at first to prevent the sugar from burning and sticking to the bottom.

3. When it is completely melted, bring the mixture to a boil, remembering to stir it. Once it boils, heat for 5 minutes.

4. Put the apricots in a bowl or pan, preferably with a thick bottom, and pour them with the resulting syrup. "Buy" the fruits with a wooden spatula or spoon, gently lowering them into the syrup, while trying not to crush them. Then cover with a napkin or towel and leave to cool completely for 8-10 hours.

5. After the allotted time, put the basin on fire along with all the contents. Bring it to a boil and immediately turn it off, do not boil. Lightly “buy” fruits again. Then cover and leave for 8 hours.

Do this twice more, for a total of 3 times.

6. For the third time, bring to a boil again, heat for 3 minutes, turn off the loan and put it in sterilized jars. Cover with dry lids, but do not twist.

7. Put them in warm water and sterilize 0.5 liter jars - 10 minutes, liter jars - 15 minutes. Without opening the lid, so that air does not get into the jar, tighten the lids. You can twist with a special seaming machine, or you can simply use screw-on metal caps.

8. Turn the jars over and put them on the lids. Wrap tightly with a towel and leave in this form until completely cooled. Then turn over again and store in a dark place, such as a pantry or just under the bed.

Delicious fragrant jam for the winter is ready. It contains not only apricots, but also a piece of warmth, summer and your efforts.

Apricot jam "Five minutes"

This method is very popular, and is applicable, perhaps, to any fruits and berries from which we prepare such a delicacy. Not without it, and our today's fruit. We will prepare a “five-minute” from it.

And this method is popular because it is the fastest of all known. No need to boil the syrup, no need to insist the fruits for several days. That is, I would say that this is a recipe for those who value their time, but want to have a reserve in winter. Especially as tasty as jam!

We will need:

apricots - 1 kg
sugar - 1 kg

This is a standard bookmark for most of this kind of sweets, kilogram by kilogram. But there are people who are not very fond of sweets, and especially for them I want to say that the amount of sugar can be reduced. We have already cooked, and in, and in some recipes, we took 650-700 grams of sugar per kilogram of berries.

So in this case, you can take the same amount.

Cooking:

1. Fruits for cooking also take not very ripe. When pressed on them, they should be slightly springy, resilient and strong. It is from such fruits that our delicacy will turn out not boiled.

You can take not only a kilogram of apricots, but more. But try not to take more than 3 kilograms at a time. In this case, the fruits do not have time to warm up evenly, and it turns out that some pieces reach the desired state faster, others more slowly. Because of this, some slices remain intact, while others lose their shape.

2. Wash and dry apricots. Then cut each of them along the groove into two equal halves and remove the bone. If the fruits are large, cut them into 4 parts. If small, leave them in halves so that they do not boil too much during cooking.

3. Cover the slices with sugar, given what was said above. Shake the basin lightly, in which we have placed everything, and leave for 4 - 6 hours until the fruits release juice.

We do not add water in this recipe. We will cook in our own juice. This will result in a thicker and more viscous jam.

Cover with a towel or napkin.

4. After 4 hours, check how much fruit juice has been released. If it is enough so that the slices do not stick to the bottom during cooking, then you can start immediately and cook.

If the juice is still not enough, then you can shake the contents again and leave to infuse for another hour or two.

To check how much juice is in the container, you need to slightly tilt it.

5. When enough of it has appeared, put the basin along with the contents on a small fire to dissolve the sugar. When the warming starts, you can slightly move the sugar remaining at the bottom up, while trying not to crush the fruit.

6. More and more juice will appear. In order for the fruits to warm up evenly, you can occasionally stir them, gently moving the upper and lower layers. Thus, wait until the mass boils.

7. After boiling, warm up for 5 - 7 minutes, while removing the foam, and immediately pour into sterilized jars. Close the lids scalded in boiling water and twist.

8. Turn the jars over and put on the lid. Cover with a towel and wrap tightly. Leave until completely cool.

9. Store. Store in a dark cool place. Especially if not a lot of sugar was put in the jam.

Amber apricot treat with lemon wedges or halves

Jam in this performance is obtained in fact, as if amber. The fruits can be viewed in the light and admire their transparency. Of course, you will have to tinker with it a little, but the result will exceed all your even wildest expectations.

We will need:

apricots - 1 kg
sugar - 1.2 kg + 100 gr
water - 2 liters
lemon - 0.5 pcs (or food citric acid - 2 teaspoons)

Cooking:

A feature of this cooking method is that we will deal with it for two days. And each time for a very short time, but you will have to insist for 10 - 12 hours each time.

And so, let's get started:

1. Wash the apricots and cut them into two halves if they are not very large, and into four parts if they are large enough. It is best to use strong, almost ripe fruits. If they are already fully ripened, then when cooked they will not turn out to be whole pieces. They will boil and the product will turn out more like jam, or confiture.

We have another task today. We need to keep the shape of the fruits, nourish them with sugar syrup, our own juice and give them an amber look. Therefore, the fruits should be slightly unripe, elastic to the touch, but already have a characteristic yellow or yellow-orange color.

2. Boil two liters of water in a saucepan. When it boils, add 100 g of sugar and 1 tbsp. a spoonful of lemon juice, or citric acid. Any acid is a preservative, and in this case, sweet and sour syrup will play its role. He will preserve the apricot slices, and with further manipulations with them, their shape will remain unchanged.

At the same time, it will soften the pulp and skin of the fruit, and it will be easier to soak in sugar syrup and its own juice, which ultimately will make it possible to give it an amber appearance.

3. Also prepare cold water. It must be poured into a basin in a large enough volume to place a kilogram of cooked fruit there.

4. Put chopped apricots into boiling syrup. And immediately turn off the fire. Shake the pan lightly or rotate it from side to side so that the apricots do not stale. Gradually, the halves will begin to float, because air will begin to come out of them.

Shake and rotate the pan very carefully so as not to spill anything, especially on yourself.

5. Fruits should be kept in syrup for one minute. Then put them with a slotted spoon in cold water, and leave there for two minutes to quickly cool.

Then take them out and let them dry a little.

6. In the meantime, they are cooling, let's do the second syrup, in which we will actually cook our jam.

7. Prepare a basin or pan, it is better that it be with a thick bottom. In such a pan, heat is well kept and due to this, the heating of all components occurs evenly.

For a more even heating of the contents, it is best to use a divider. In this case, the heat from the fire will also be distributed evenly, which is undoubtedly much better for this cooking option.

Pour 1 cup of the syrup in which the apricots were boiled in the first stage into the pan. Then pour 1.2 kg of sugar into the syrup. Stir so that it dissolves quickly, and put on fire. The syrup should boil, and the sugar should completely dissolve.

8. After boiling, allow the syrup to boil for 3-4 minutes, then put the dried apricot halves into it. And so that they are all evenly covered with syrup, the contents again need to be shaken slightly.

But this must be done very carefully so as not to get burned. The syrup is very hot, besides, the sugar dissolved in it, if it comes into contact with the skin, can leave a severe burn.

9. Bring the syrup to a boil over medium heat and immediately reduce the heat to a minimum. Cook apricots for 15 minutes, with a minimum boil. The syrup should not boil in this case, but only gurgle slightly. This is clearly visible in the photo.

If you do not save the fruits, and the boil is more than enough, you will not be able to preserve their whole appearance.

10. After 15 minutes have passed, turn off the fire, and leave the apricots to cool under a towel for 10-12 hours, or overnight.

During this time, the contents will not only cool down, but also the fruits will be saturated with sugar and their own juice. They will, as it were, caramelize. And as you know, caramel is always transparent. So we will achieve the same transparency.

11. After 10 hours, put it on fire again, it is best to put it back on the divider and again bring the contents to a boil over medium heat. To sustain 15 minutes on very small fire practically without boiling, only with small bubbles.

And again we leave for 10 hours.

12. Then repeat the procedure again, we will have it third. As soon as 15 minutes of minimum boiling has passed, turn off the fire and allow the apricots to cool completely.

13. Then spread out in pre-prepared sterilized jars. They must be completely dry. Close with scalded and dried lids.

14. Store in a cool, dry place.

The jam turned out very nice. The fruits are translucent, strong, retaining their shape. They are a pleasure to look at. Why look at how tasty they are to eat, and how pleasant it is to treat your loved ones and guests with such a delicacy.

Prepare this option at least for a test. Only from 1 kg of apricots. Then you will cook it just like that.

How to cook apricot jam in a slow cooker

This recipe is for those who like to cook in a slow cooker in general, and jam in particular. It is very easy to cook it in it. And after watching the proposed video, you can see for yourself.

It's so fast, simple and easy. The product is thick, with a slight pleasant sourness. It's nice that even though it was cooked for a long time, the slices were preserved intact. You can eat it right away, or you can close it in sterilized jars and put it in storage for the winter.

To keep the color the same golden, it is better to store it in a dark place.

Thick apricot jam for the winter with nucleoli

To be honest, this is my favorite jam. And I cook it every year at least a few jars. And basically I like it precisely for the reason that it has a lot of nucleoli from fruits.

And although there is an opinion on this subject that the nucleoli are unhealthy due to the high content of hydrocyanic acid in them, I still like it. Maybe this hydrocyanic acid just doesn't work on me, or maybe the rumors are just too much exaggerated.

In my recipe, I add a large number of nucleoli. You can also add just a few of them.

It is believed that when adding 10 - 15 pieces to any apricot jam, on the contrary, this gives it a special taste and additional aroma. Therefore, you determine for yourself how many nuts you add.

You can use this information to prepare the above recipes.

As for the conversations, they mostly talk about harm, and the benefits are mentioned less often. And the benefits of nuts are undoubtedly there, and considerable. And maybe even it is more than harm.

Therefore, in this recipe, I will not write about the benefits and harms of these nuts. There are many articles written on this topic, and finding them on the Internet is not difficult.

But about the jam, I can say that it turns out not just tasty, but very tasty. Besides, well, how many nucleoli do you eat in it. From the strength of 10 pieces, how much hydrocyanic acid will be there?

In the recipe, I did not peel the skins from the nuts, you can peel it.

Instead of apricot kernels, almonds are also added. And with the use of walnuts, a surprisingly tasty "royal jam" is prepared. Someday I will also share his recipe.

I write a lot on a general topic, and someone will say “Closer to the point” and ask “Where is the recipe?” And the recipe has already been written in one of the previous articles, step by step, with photos, the whole process.

And if you feel that you want to try to cook such a delicious treat, just read it, or rather cook on it.

And in general, prepare an apricot treat according to any recipe, they are all delicious and worthy of attention.

By the way, you know that an apricot tree lives 150 - 200 years, of which 100 years it bears fruit perfectly. So, cook a delicious healthy treat from its fruits and live long as well. And be sure to be beautiful and happy!

Bon appetit!

The easiest way for many to harvest fruit for the winter is canning. For example, the preparation of jams, compotes, jams. Having opened them at any time, on the table you will have a delicacy filled with the aroma and taste of summer, which will appeal to both small and great.
I suggest you make apricot jam for the winter, we will take sweet varieties of apricots, we will cook jam with the addition of clove inflorescences. Thanks to this combination, the jam will have a delicate spicy aroma.
Apricot jam can be spread on toast, added to pies and any other pastries, it can also be used in the preparation of desserts.

Taste Info Jam & Jam

Ingredients for delicious jam

apricots 3 kg;
sugar 2 kg;
carnation 10 inflorescences.

How to make apricot jam for the winter

Whenever you start preparing winter preparations from fruits or vegetables, do not forget that everything must be washed very thoroughly, otherwise there is a chance that your preparations may explode.
This is exactly what we do with apricots. We wash them thoroughly, then break them into halves and take out the bones.
I recommend making jam in a bowl specially designed for this purpose. It is possible in a saucepan, but then watch its capacity.
We put clean apricots in a bowl, add clove inflorescences to them. Do not put more than 10 inflorescences, otherwise the aroma will be very strong.

Now we pour granulated sugar on top of the apricots. The amount of sugar that is used to make jam according to my recipe is 3 * 2, where 3 kg of apricots and 2 kg of sugar. But more sugar can be added if the apricots are not too sweet or have their own natural sourness.

We put on a small fire. I recommend using a fire spreader. Then you can be sure that the jam will not burn. Mix apricots with sugar.

When the sugar turns into syrup, a foam will begin to appear on top of the jam, which I recommend skimming with a spoon.
The jam should boil for an hour. So the fruits of apricots are better saturated with sugar syrup. Stir constantly so that the jam does not burn.

Banks for rolling must be disinfected for a couple, and boil the lids for 5 minutes in boiling water.
After an hour of boiling, the jam is ready to roll. Carefully pour apricot jam into jars and roll up. After that, the jars are turned over on the lid and wrapped in a warm blanket, where they remain until completely cooled.

Recipe number 2. Apricot jam "Coffee notes"

A recipe for real coffee lovers! And I suggest you prepare two flavors at once: a couple of jars - with a slightly noticeable aroma of your favorite grains, and a couple more - with a more noticeable taste and aroma. And in winter, decide for yourself which of the jars to open first! Well, if you still haven’t decided what you like more - tea or coffee, then now it’s not a problem: brew yourself a cup of strong tea, spread butter on the bun, and put a couple of spoons of such jam on top ... Beauty! It is best to enjoy such sweetness in the morning - it will help you wake up quickly and be in the most cheerful spirit all day!

For 3 half-liter, and maybe another 200-gram jar, you need:

1.5 kg apricots (preferably stronger),
800 g of sugar (this is exactly 1 liter jar),
7 tablespoons lemon juice (buy a woman's fist-sized lemon)
1 sachet of vanilla sugar
3 tablespoons of ground natural coffee (without peas),
2 teaspoons instant coffee
piece of gauze.

Recipe for apricot jam with coffee step by step:

Peel half of the apricots and drain into a deep saucepan.

teaser network

Use a blender to puree them (even an immersion blender will do for this).

The second half of the fruit (choose those that are stronger, or maybe slightly greenish fruits) cut into pieces and send to apricot puree. One apricot can be cut into 4-6-8 strips, depending on the size. And, of course, the bones must be removed!

Add vanilla and regular sugar to the apricots, squeeze out lemon juice (if there is a man in the house, you can ask him to do it - it has been proven that strong male hands squeeze out twice as much from one lemon as females ...) Stir well our future apricot jam with a slotted spoon.

Ground coffee (if you have it in grains, it is better to grind it larger) tie it in a cotton or gauze bag. The fabric should be free of dye so that the bag can be safely boiled along with the products.

Add a coffee bag to the pot, leave it for a few hours for the apricots to release their juice.

Boil the apricot jam for 15 minutes, stirring constantly - if left unattended, it may burn. After that, roll half of the goodies into prepared jars without turning off the stove. Add instant coffee to the remaining jam, let it boil - you can turn off the fire and roll up the rest of the jam.

Let closed jars cool under a fur coat, after which they can be stored in the pantry.

As a result of all the “manipulations” listed above, we got two whole jams: with a slightly noticeable coffee flavor (the so-called jam with a secret), and with a brighter, more noticeable aroma. These jars also differ in color, so in winter you definitely won’t confuse them!
Bon appetit! Have a sweet coffee winter!

Recipe number 3. Fried apricot jam

This version of apricot jam is incredibly tasty and fragrant. Its creation does not take more than 30 minutes, the syrup is thick, transparent, has a caramel texture and a bright color. Pieces of apricots not only retain their brilliance, but also become even more attractive, similar to amber: slightly transparent, without losing their shape and color. The main rule in the manufacture of this jam is to use a large, deep frying pan and a small amount of berries. If you want to cook a large amount of sweetness, divide the fruit into several parts and fry in small portions.

Any summer fruits are suitable for this variant of winter harvesting; it can be prepared from strawberries, blackberries, currants, raspberries, peaches and apples. You can also add any spices to the sweet mixture: star anise, cinnamon sticks, anise or cloves.

Ingredients:

Cooking:

We prepare the sunny fruits: wash, remove excess moisture, remove the seeds. We choose only high-quality and ripe apricots, without external flaws and damage.

Pour pieces of fruit into a saucepan, distribute around the entire perimeter.

Add refined sugar, make sure that it covers all the fruits, pour water and put the pan on the stove.

Cook for 5-7 minutes over high heat until the sugar dissolves and caramel forms, after that we make the fire smaller, wait another 17-20 minutes.

Pour the finished fried jam with apricots into heated containers, cork and send for long-term storage in the cellar or pantry.

Proportions of products for apricot jam
To prepare apricot jam, you need 1 kilogram of sugar for 1 kilogram of apricots, and 200 milliliters of water.

How to cook apricot jam for the winter
1. Wash the apricots, cut them into halves and remove the apricot pits.
2. Put the apricot slices in a copper bowl or pan.
3. Pour water into a saucepan and put on fire, dissolve 1 kilogram of sugar in it.
4. Pour the apricots with the resulting syrup, level the syrup so that it exactly covers the bottom of the basin or pan.
5. Put the pan with apricots and syrup on the fire.
6. Cook apricot jam over low heat for 5 minutes, skimming off the foam, then cool the jam completely.
7. Boil the jam for another 5 minutes after boiling, then cool again and boil again for 5 minutes.
8. Sterilize jars and pour hot apricot jam over them.

Apricot jam in a slow cooker
1. Pour apricots and sugar into a slow cooker, cook on the "Baking" mode for half an hour.
2. Stir the jam regularly and make sure that it does not run away.
3. The ideal amount of products for jam in a multicooker is 1/2 of the entire volume of the multicooker.

How to cook apricot jam with almonds

Products for jam from apricots with almonds
Apricots - 1 kilogram
Sugar - 700 grams
Almonds - 5 tablespoons
Water - 1 glass
Lemon - half

How to cook apricot jam with almonds
1. Put the almond nuts in a bowl and pour boiling water for 15 minutes. Cool, rinse with cold water and pour boiling water again for the same time. Clean the almonds from the film.
2. Wash the apricots and squeeze out the pit with a knife, without violating the integrity of the apricot.
3. Instead of an apricot pit, put an almond nut inside the apricot.
4. Pour water into the pan and add sugar, put the pan on the fire and cook until boiling, stirring.
5. Put one apricot in a saucepan with water and sugar.
6. Boil the jam for 7 minutes after boiling.
7. Remove from heat and cool the jam.
8. Then put the pot of jam back on the fire and boil again for 7 minutes.
9. Repeat this procedure again.
10. Gently put apricots into sterilized jars with a spoon, pour them with the remaining syrup.