- What to do? – asked the impatient St. Petersburg youth.
– What to do: if it’s summer, peel the berries and make jam; if it’s winter, drink tea with this jam! ( V. Rozanov)
In the south of Russia, right up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to make jam from apricots - a favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium , zinc and even iodine. This fruit is especially valued for its carotene content, which is converted into vitamin A. Make apricot jam with me - it’s simple and tasty, and gentle heat treatment preserves all the benefits of the sunny fruit.
In the “correct” jam, the pieces of fruit remain whole and are easily separated from each other, while they are thoroughly soaked in thick and transparent syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
IN modern world There are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But makes the most delicious jam, surprisingly, from the wild, which is healthier than many artificial commercial types, and has a rich, complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and slight bitterness, which makes the jam a real masterpiece with a bright taste.
Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often wild game is not large and inconspicuous in appearance compared to garden varieties. However, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut off with a knife, but in general they are safe. These apricots can be eaten, dried and, of course, made into jam..
The highlight of apricot jam is the pits , which needs to be split, freed from the hard shell, peeled off the brown skin and added to the jam during the last boil.
The apricot kernel, like any nut, contains complete plant protein And a lot of microelements, it contains vitamin B17, which helps in the treatment of tumors. In childhood , cracking the pit and eating the juicy, crispy center was one of my favorite pastimes. We also feasted on apricot gum - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood substitute fluids. But, as in everything, in eating apricot kernels There should be moderation - nutritionists advise eating no more than 10 seeds per day.
By appearance The inside of an apricot pit is very similar to an almond. The photo shows an apricot kernel and a larger almond.
The most divine fruit is the apricot! Be sure to eat it fresh. No less useful dried apricot- apricots or dried apricots. But let's get back to our jam!
You will need:
- apricots 1 kg
- sugar 1 kg
You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small container, no more than 1.5 kg of fruit. In this case, the jam will heat up faster and more evenly, the berries will not boil over and the syrup will turn out transparent..
Step-by-step photo recipe:
Place the apricots in a bowl.
Add sugar. No need to stir. Leave the apricots as is for 6-10 hours. I usually leave it overnight.
Under the influence of sugar apricots will release juice- This important point, since we will not add water to the jam.
Place the bowl of apricots on medium heat. Stir occasionally, not very often, being careful not to damage the fruit slices and to prevent the sugar from burning at the bottom. Bring the jam to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil a syrup should form, which will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.
After cooling completely, add jam to boil a second time. Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.
So we cook the jam in three stages: morning-evening-morning. Or evening-morning-evening, as it suits you.
Before boiling the jam for the third time, prepare apricot kernels- they need to be cracked with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour over boiling water for 2-3 minutes.
Drain and remove the skin. After boiling water, it can be easily removed by hand.
Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.
If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.
Lids put in a bowl, fill with water and boil for 5 minutes.
Drain the water and place the lids on a clean towel.
Before the last third boil of the jam, add apricot kernels.
Bring the jam to a steady boil for the third time.(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.
Here it is - real homemade jam!
The apricot slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.
Well, and of course the apricot kernel - mmm.... Enjoy your tea!
Homemade jam- is a symbol of comfort, strong and happy family, and if you don’t have the opportunity to make jam from fruits and berries collected in your garden, try making zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe
There is a recipe on the website
You will need:
- apricots 1 kg
- sugar 1 kg
Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots in this form for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place the bowl with the apricots over medium heat and bring to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
Before the third boil, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.
A friend told me this recipe. Previously, I had no idea that walnuts could also be preserved for the winter along with apricots. This jam goes great with tea and a sandwich with butter.
The walnuts in apricot jam are so delicious that I first pick out all the nuts from the jar and then start eating the jam itself. Therefore, I select the ingredients according to the principle “the more nuts, the better.”
Here is a list of the minimum amount of ingredients:
– 1 kg apricot (pitted)
- 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar
I made jam for 8 kg apricots. I provide photos of the ingredients “in miniature”.
Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium
I remove the pits from apricots. This time I was lucky - the bone came off easily.
I sprinkle the fruit with sugar.
I stir. I leave it for several hours so that the apricots release their juice. This time I left it overnight.
Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. I bring it to a boil again and boil it a little.
And I repeat this procedure for the third time. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact and did not become overcooked.
I peel the required amount of nuts.
So I'm clearing out all of my nut stock from last year, preparing the pantry for the new harvest.
I break very large pieces of kernels in half.
I bring the jam to a boil for the fourth time and add the nut kernels.
I stir. This is the last brew.
The jam boils for about 20 minutes along with the nuts.
I pour it hot into pre-sterilized jars and seal it. The jam still needs to sit so that the walnuts are well soaked in the apricot syrup.
So you’ll have to look forward to winter or look for another excuse to enjoy such an amazing dessert.
Apricot jam with kiwi
This is the most unusual recipe for making apricot jam, which has an original and very pleasant taste.
Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- Gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,
Preparation:
Kiwis and apricots need to be peeled and pitted. Cut the apricots and kiwis into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve a little gelatin in water and pour into the jam, and bring to a boil one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it in pre-prepared jars.
Easiest to prepare apricot jam recipe
which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.
The fragrant apricots are thoroughly washed and punctures are made in several places with a wooden toothpick (or a wooden pin). Then the prepared fruits are placed in boiling water for one minute, after which they are quickly cooled. Small apricots can be boiled whole, large fruits will need to be divided in half along the groove in advance, removing the pit.
Apricots are poured with pre-prepared sugar syrup and boiled in several steps: fruits with seeds - in 3-4 steps at intervals, without seeds - in 2 steps.
During preparation of the jam, it is recommended to add citric acid so that later the delicacy does not become sugary and lose its taste.
Another popular recipe for apricot jam will require:
1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoons of citric acid.
Fragrant ripe apricots will need to be sorted, washed thoroughly in running water, dried on a napkin, pits removed and divided into parts along the groove. Then place the fruit halves on the bottom of a cooking vessel with wide and low sides, cups up, and cover with granulated sugar so that all the halves are filled with sugar. Next, lay another layer of apricots and cover with sugar again. Do this until all the fruits are in the cooking vessel. After completing all the work, the dishes with apricots sprinkled with sugar must be left for a day.
Next, place the container with apricots on the fire and, stirring gently, dissolve the sugar remaining on the surface. Bring the jam to a boil over low heat, constantly skimming off any foam that appears. About half an hour before removing the jam from the heat, add citric acid to it and mix well.
Unusual apricot jam with ginger, almonds and carrots
For this beautiful, unusual and very tasty jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 centimeter grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.
Place the grated carrots in a saucepan and add 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Place almonds in hot jam. Let it cool slightly and put it into sterilized jars.
If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not as simple a task as it might seem at first glance. Incorrect technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and recommendations, and then repeat all the steps in the right sequence.
Apricot jam with orange
The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite delicacy will remind you of hot summer days and is guaranteed to lift your spirits even on the gloomiest day.
Ingredients:
- apricots – one kilogram;
- orange;
- granulated sugar - kilogram;
- water – 200 ml.
For this recipe you will need unripe greenish fruits. Soft juicy fruits quickly boil, turning into “porridge” quite quickly.
How to make delicious apricot jam? Step by step recipe with a photo will help you solve the problem.
First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. If desired, you can cut the halves again. Place the pieces in a deep saucepan. Peel, squeeze out the juice, then strain the liquid. 
Make a syrup from water and sugar, and then let it simmer on the stove for five minutes. At the very end add Orange juice. Remove the syrup from the stove, carefully pour it into the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again. 
When the syrup and apricots have cooled to room temperature, they need to be brought to a boil and simmered over low heat for several minutes. After this, spread the jam into sterilized jars and seal. Don't forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it. 
The finished dessert can be used to make sweet pies with fruit filling or simply served with hot drinks.
Jam “Five Minute”
The dessert got its name from its unusual, gentle method of preparation. Next, we will tell you in detail how to make jam with apricots for the winter.
Ingredients:
- pitted apricots – 700 grams;
- sugar – 700 grams;
- water – 250 ml.
Jam with apricot slices “Pyatiminutka” is prepared in several stages.
Select firm fruits, wash them, cut them in half and remove the seeds. Cover the pulp with granulated sugar and leave it alone for a while. Shake the bowl of fruit occasionally, but do not stir. 
Weigh the apricots after processing on a kitchen scale. The ideal ratio of fruit and sugar is 1:1.
After an hour, the fruits can be filled with water and placed on the stove. When the jam boils, reduce the heat and cook the treat for another five minutes. Cool the product and then bring it to a boil again. Repeat the procedure one more time. 
After the third cooking, place the dessert in clean jars and cover with boiled lids.
Apricot jam with seeds added
An unusual way of preparing dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in aromatic syrup make an excellent company with freshly brewed tea or any other hot drink.
Ingredients:
- apricot pulp - one kilogram;
- sugar – one kilogram;
- water - one glass.
It’s quite simple to prepare in slices, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.
Process the fruits and cut into four parts. Chop the seeds and remove the soft core. Mix sugar with clean water.
The bright taste of this dessert directly depends on the seeds that we will use during cooking. Therefore, it is better to cut the kernels in half or crush them into small pieces.
Place the apricots and pits in a deep saucepan, then pour the syrup over them. Place the pan on the fire and bring its contents to a boil. After this, pour the syrup into a separate container and cool the products. This step is necessary to ensure that the slices remain intact and do not boil over. 
Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized container and roll up.
We will be glad if you enjoy the apricot jam in slices. The recipes collected on this page will help you prepare a small supply for the winter. tasty treat. A beautiful aromatic treat will delight your family on a gloomy winter evening and bring back memories of bright sunny days.
Video recipe for Polish apricot jam
Apricot jam is one of the delicious desserts with an extraordinary aroma that I always prepare for the winter. In order to prepare apricot jam, you will need a little effort and time.
You can prepare this delicacy without seeds or with them, but it’s tastier. Apricot halves retain vitamins, and the sweetness itself looks very beautiful.
Pitted apricot jam - a recipe for the winter
This dessert delicacy will appeal not only to children, but also to adults. And if you have a sweet tooth, then you won’t be able to get enough of this apricot delicacy.
Ingredients:
- apricots – 1 kg;
- sugar – 1 kg.
Preparation:
1. Wash the apricots thoroughly, then divide them into two parts and remove the pits.
2. Transfer the fruits to an enamel container, and add sugar here. Set the container with the possessed aside and let it sit all night. The fruits should release juice.
3. In the morning, shake the contents and put on fire.
4. Boil the apricot halves in their own juice, cook for 5 minutes, stir constantly. Use a wooden spoon or spatula.
Remove any foam that will form.
5. Turn off the heat, let the dessert sit until the evening, then boil it again for another 5 minutes and leave until the morning.
6. In the morning, the jam needs to be boiled again for 10 minutes.
Then pour the sweetness into sterilized jars, roll up the lids and leave to cool.
Royal apricot jam recipe
This version of apricot jam turns out to be very tasty and aromatic, and the cooking process itself is simple and easy. This royal delicacy will win your heart with its taste qualities from the first spoon.
Ingredients:
- water – 600 ml;
- apricots – 4 kg;
- citric acid – 5 g;
- finely ground granulated sugar – 3 kg.
Preparation:
1. Wash the apricots thoroughly and remove the pits.
2. Then boil the syrup. To do this, boil water with sugar. When the syrup boils, simmer for another 10 minutes.
3. Place the apricot halves into a bowl, pour in the syrup, and cook the sweetness for two minutes. Be sure to skim off the foam and remove the jam from the heat. Let it sit for 10 hours.
4. Then boil the jam again and leave to cool again. Thus, repeat the procedure three more times.
Pour the finished jam into jars, roll up the lids, cool and lower into the basement for storage.
Recipe for thick apricot jam in slices
If you like thick jam, then this is the recipe for you. This sweet is so tasty and aromatic that you won’t be able to pull your household members away from the table after tea until they have emptied all the plates of jam.
Ingredients:
- apricots – 1 kg;
- sugar – 800 g.
Preparation:
1. Wash and dry the apricots, divide them into two halves, and remove the pits.
2. Place some of the fruit in a bowl.
3. Add sugar here, each half of the fruit should be filled with sugar crystals.
4. Then place another apricot layer on top, add sugar again.
5. Set the container with the contents aside overnight; juice should appear and the slices should become firm.
6. In the morning, place the container with the contents on low heat and boil.
Then carefully rotate the container, shake a couple of times, just do not mix the contents. Be sure to collect any foam that forms.
7. Let the treat cook for 5 minutes.
8. Turn off the heat and let the jam brew for 12 hours.
9. Then you need to repeat the cooking again for 5 minutes, remove, and leave again for 12 hours.
10. After the third cooking, the sweetness will receive a beautiful amber color and become the thickness you need.
Place the finished sweet into jars, roll up the lids, cool and put into the basement for storage.
Delicious apricot jam with kernels
This incredibly tasty jam will give you a good and bright mood on cold winter evenings while drinking tea!
Ingredients:
- sugar – 750 g;
- apricots – 1 kg.
Preparation:
1. Rinse the apricots, divide them in half, remove the kernels from the pits.
2. Place the apricot halves into a container, add sugar, and let them sit for 6 hours.
3. Boil the fruit, then let it cool.
4. Then boil again, cook for 20 minutes, let the jam cool again.
5. Next you need to add apricot kernels and cook until fully cooked.
The finished treat must be poured into sterilized jars and sealed with lids.
Recipe for apricot jam with lemon juice
This delicacy will captivate you with its amazing light citrus aroma and unusual taste.
Ingredients:
- apricots – 1.5 kg;
- sugar 0 1.5 kg;
- lemon - quarter.
Preparation:
1. Sort the apricots, wash them, place them in a colander, and let the liquid drain thoroughly.
2. Cut all apricots into two halves, remove the pits. Place the finished fruits in layers in a container, sprinkle each with sugar.
3. Cover the container with a lid, let the apricots stand for 7 hours, juice should appear.
4. Then stir the apricots, place on the stove, boil, and cook over low heat for 40 minutes.
Be sure to skim off any foam that forms.
5. 10 minutes before complete cooking, squeeze lemon juice into a container.
Place the finished apricot jam in clean, dry jars, screw on the lids, turn them over, let them cool, and then put them in the basement for storage.
Apricot jam with nuts
That's it, now you every day cold winter You can enjoy delicious sunny, and most importantly healthy apricot jam! Bon appetit and up to new recipes!
What does every good housewife do in the summer, besides traveling to the country or relaxing at the seaside? Of course, a lot of things. But in the list of these activities there will definitely be a place for such an item as preparations for the winter. And definitely jam. The most popular, perhaps, is seedless apricot jam.
And this is not surprising, because its taste and sweetness are incomparable. And it’s such a pleasure to open one jar in the cold winter, for tea, with toast or cookies. Mm... Yummy.
By the way, it is done much easier than you think. In this article we will share with you the knowledge of how to make jam from pitted apricots. And we’ll look at several recipes at once, which, we are sure, even a novice housewife can handle.
So, we will make apricot jam according to the following recipes:
- The recipe is classic;
- Five-minute recipe;
- Recipe for jam in slices;
- Royal recipe;
- And let's not forget about the recipe for jam in a slow cooker;
All recipes are analyzed step by step down to the smallest detail, so you can have no doubt that you will definitely make seedless apricot jam and it will be incredibly tasty.
Well, let's begin!
Classic apricot jam recipe
And first on our list is classic version preparing this beloved delicacy by many. In this case, ours are cooked in three stages. This method allows you to save as many vitamins as possible, as well as preserve their natural taste. Among other things, the color itself will come out very bright, which is also a small plus.
What do we need for this:
- Apricots – 1 kg;
- Sugar – 1 kg.
In fact, the quantity can be as you wish, but please note that the composition ratio must be taken one to one! That is, if you want to take two kilograms of apricots, then there should also be two kilograms of sugar.
Let's start cooking:
- First you need to prepare the fruit. We thoroughly wash and dry the apricots so that as little water as possible remains. We take out the bones.
- Next, put everything in a saucepan and sprinkle with sugar. Now we leave it until the evening or right until the next morning. It is required that our fruits give as much juice as possible. Only then can you start cooking.
- So. Stage one. Let's say you left the fruit until the morning and it released juice. And the sugar has almost melted. Great. Now put the pan on the stove and let it boil. Now turn down the gas and let it cook for literally another three minutes. Then we leave it alone to wait for a new day.
- Stage two. The fruits are saturated with syrup and it’s wonderful. Now turn the heat on low on the stove and gradually bring the jam to a boil. And then immediately remove from the stove until the next day.
- And finally, stage three. Our fruits were well soaked and our sweetness became transparent. Under the jam, turn the heat to medium. When it boils, let it simmer for a few minutes.
- And only now we pour it into jars.
- When the jars are already rolled up, you need to turn them over and let them cool completely.
This is all! Congratulations, your efforts were not in vain and apricot jam according to the classic recipe is finally ready!
Five-minute pitted apricot jam. Express method
Jam “Five Minute”
And now you will learn how to make jam from pitted apricots in almost five minutes! After all, many of us, in the modern pace of life, may often not have enough time to prepare “full-fledged” recipes, but we really want jam! This is where our “five minutes” will come to your aid.
And don’t worry - your jam will turn out just as sweet and tasty as according to the classic recipe, because this method has been tested by more than one generation of housewives.
Note! There is a small nuance in this recipe. For 1 kilogram of apricots you need to take approximately 500 grams of sugar. That is, we take half as much sugar for the available mass of fruit. Do you remember? Then let's get started!
How to cook:
Just like last time, the first thing you need to do is wash and dry the fruit. Now cut in half right along the natural “seam”. Separate the bone. If your fruit is large, it is advisable to cut it in half again. We weigh our fruits already without seeds, so as not to overdo it with sugar.
Now add sugar and level it so that the apricots are completely covered. Cover and let sit for four hours so that the fruit releases its juice.
In the meantime, let's start preparing the jars. It is noteworthy that they can even be sterilized in the oven. Now we will tell you more about this method. The washed jars should be placed in a cold oven. The temperature level should be set around 120-130 C.
And when the oven heats up, we leave it there for about seven minutes so that our jars dry completely. And then let them cool. Simply place the lids in a separate bowl, pour boiling water over them and leave for ten minutes.
So, our four hours have passed and the apricots have released their juice. Place the pan with jam on low gas and heat it up. No need to stir. Once they have warmed up, you can carefully stir from bottom to top.
We continue to heat. Our task is to dissolve the remaining sugar. Stir occasionally. When our jam has boiled, boil for another seven minutes. And now you can pour it into jars that we sterilized earlier.
Well, we poured our delicacy to the very necks. Now roll it up and quickly turn it over. Place in a dark place, wrap it up and let it cool.
And one more little tip:
Since there is not much sugar in this jam, it would be better to store it somewhere cooler.
That's all! Of course, five-minute pitted apricot jam does not cook in just five minutes, but much faster in comparison with other recipes. You did a great job!
Apricot jam slices
I must say that this recipe has one slight difference from the previous two. And it lies in the fact that the jam is almost not boiled, but only poured with syrup. But this happens over the course of three days.
The composition is still the same - we take a kilogram of sugar per kg of fruit.
Let's start cooking:
We start the process with the same steps - wash the fruit, dry it, remove the seeds. Here you can take apricots that are slightly under-ripe.
Pour sugar into a saucepan. The ratio of water and sugar should be somewhere around 15 ml. per 1 kg. Stir on gas and let it boil. Now you need to boil for about five more minutes. It is better to stir more often to prevent it from burning.
Our syrup is cooked and now we pour it over the fruit. Try to spread the fruit so that they are completely covered.
Cover with a lid or film. We don't touch it for a whole day.
Our delicacy has released juice, and it must be carefully poured into a separate saucepan. We are still harvesting the apricots. Place the pan with juice on medium gas. Constantly stirring the syrup, let it boil. After this, let it boil for about three more minutes.
Next, remove the syrup and immediately pour it into the apricots. Cover the saucepan with a lid or film. Again we leave our delicacy alone for the whole day.
The next time we do the same thing - drain the syrup, boil it well and pour the fruit again. After this, we again leave our almost finished jam alone for the whole day.
The fourth and final day has arrived. Boil the jam and let it cook for five minutes. At this stage, it would be a good idea to add a little citric acid or a few drops lemon juice. Turn off the stove and pour our jam into jars.
Congratulations! You did great!
Pitless apricot jam - a royal recipe
And in this recipe we will reveal the secret of such delicious jam that even the Queen of England herself would not be ashamed to treat it! The preparation method and composition are quite unusual for ordinary apricot jam.
Nevertheless, the royal recipe for pitted apricot jam is not as difficult to prepare as it might seem at first glance. The main feature is that nuts are added to the jam. Most often walnuts, but any other is possible. The essence is in the nut itself. If there are no nuts available, you can simply replace them with apricot kernels.
So, let's start with the list of components:
- Apricots – 2 kg;
- Sugar – 2 kg;
- Water – 500 ml;
- Nuts – 150 g.
Let's start making:
We start, as always, with standard manipulations - wash and dry. Please note that for this jam the apricots must be of medium ripeness. Hard, you might say.
The pit must be removed so as to leave the fruit intact. That is, there is no need to separate the halves completely. Carefully make an incision along the seam and remove the bone. Now comes the fun part. We also carefully replace the seed with a nut. And we do this procedure with all apricots.
We remind you that if you don’t have nuts, you can use the seeds themselves for this. You need to carefully split them, remove the kernels and put them back into the fruit. But it’s better to use nuts, because the kernels can add bitterness to the delicacy, and we don’t want that, right?
Now let's start preparing the syrup. Pour water into a saucepan. Let it boil and pour in all the sugar. Stir frequently so that the sugar melts and does not burn. Place our apricots in syrup. Boil for about five minutes, then turn off and close. Leave it alone for six hours. The fruits should be soaked in syrup.
After this time, we put on the gas. As soon as it boils, remove it from the stove, skim off the foam and forget about it again for six hours.
When the jam is allowed to boil again, reduce the gas and simmer for half an hour. And only now we pour it into jars.
All is ready! It is noteworthy that from the quantity of apricots we took, two liters of jam and half a liter of syrup came out. We wrap the jars and wait until it cools down.
Apricot jam - recipe for multicooker
You can even make seedless apricot jam in a slow cooker. This recipe, like the others, will be step-by-step.
What components do we need:
- Apricots – 2 kg;
- Sugar – 1 kg;
- Agar – 2 tablespoons;
- Juice from half a lemon.
In fact, it is even easier and faster to prepare than the five-minute recipe. But only owners of multicookers can boast of such happiness.
So where do we start:
First, as usual, wash our fruits and let them dry. Be sure to remove the seeds. You can do this however you like - leaving the apricot whole or dividing it into halves.
Turn on the “Jam” mode on the multicooker and wait a couple of hours.
When the multicooker finishes its job, add agar.
That's all! Our jam is ready. All that remains is to roll it into pre-sterilized jars.
Pitted apricot jam with lemon
If you use this recipe, you need to be prepared for the fact that the lemon will give it a kind of bitterness. Although, despite this, many people adore this recipe.
- Calculate the quantity necessary products To prepare jam from pitted apricots with lemon, use the ratio for 1 kg of apricots, add one lemon, add 1 kg of sugar and about a glass of water.
- Cut the lemon into rings, leaving the skin behind. We cut the resulting rings into quarters, removing the bones.
- Place quarters of a lemon in a small amount of water and keep there for 5 minutes. This is necessary so that the skin becomes softer and does not become stiff.
- We wash the apricots, dry them with a towel, divide them into slices, remove the kernels, add sugar and leave until the juice appears.
- Then boil 2 times for 5 minutes and 1 time for 15. When boiling for 3 times, add lemon slices.
- And we pack the cooked jam into jars.
Pitted apricot jam with orange
This jam can be cooked in 2 ways:
1. Cook in 3 batches for 20 minutes.
2. Cook in 1 batch for an hour.
- We take ripe and elastic apricots in a volume of 3 kg, wash, dry, cut into slices and get rid of the pit.
- Next you need to grind 2 oranges in a meat grinder along with the peel.
- Distribute the apricots evenly throughout the vat, sprinkling everything with orange shavings and then sugar. We wait about 3 hours, during which time the juice will be released.
- Then we boil the future jam from pitted apricots with orange for 20 minutes, while removing the foam.
- We repeat the procedure 2 more times and distribute into jars.
Apricot can be safely called one of the wonders of nature. After all, it is not only very tasty, but also has a lot of useful properties. In particular, it contains many vitamins. And how nice it is to put a slice of summer mood on the table with tea in winter.
In this article we have collected for you only the most simple and very delicious recipes apricot jam. Without seeds, in pieces and even with nuts! Whichever of these recipes you prepare - classic, royal, in a slow cooker - you can be sure that it will definitely turn out very sweet and tasty. Bon appetit!
