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 hostess has her own signature recipe cooking.

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 basin, 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 secrete juice themselves, and it turns out that we will cook them practically in 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. Great! 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 complete cooling. 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 - 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 sugar syrup, 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. spoon lemon juice, or citric acid. Any acid is a preservative, and in this case, sour - sweet syrup will just play its part. 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

I confess honestly, this is my most 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!

Enjoy your meal!

Summer is a great time to prepare homemade preserves. Especially brings joy in the winter jam. It not only delights the taste, but also replenishes our body with useful substances and elements, which are very lacking in winter. Apricot is great for making jams and preserves.

Apricot has many useful properties which have a beneficial effect on the functioning of the body. Part apricot jam includes many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, as well as B vitamins. Apricot jam is recommended for problems:

  • with the cardiovascular system;
  • with hypertension;
  • anemia
  • beriberi.

During its use, brain activity improves, recuperation occurs, immunity increases, salts are excreted, problems with constipation disappear. The calorie content of apricot jam is 245 kcal per 100 gr. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

In every recipe has its secrets. In this you need to pay attention to the variety of apricots. Jam will turn out especially tasty if you choose small round fruits, which are usually called wilds.

Let them be even slightly overripe. All the same, they will not dissolve in the total mass, turning into an ugly mess. Because jam is not prepared in the way it has been customary for a long time: it does not stand on fire for a long time. But round soft apricots will give their juices faster. And they taste better than their more expensive counterparts.

Time for preparing: 17 hours 0 minutes

Quantity: 1 portion

Ingredients

  • Apricots: 1 kg
  • Sugar: 400 g
  • Gelatin: 2 tbsp. l. incomplete

Cooking instructions


How to cook seedless apricot jam

We will start our acquaintance with apricot jam with the simplest method, which is equally suitable for any kind of apricot.

What is required for this:

  • sugar - 2 kg;
  • apricots -2 kg.

Step by step recipe:

  1. Wash the apricots thoroughly in a large bowl and separate the pits.
  2. Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2-3 hours.
  3. Let's move on to making jam. We put the infused mixture on fire and cook in two stages for 30 minutes. This is necessary because of the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
  4. The end result will be jam with small pieces. If there is a desire to boil the jam until smooth, it must be kept on low heat for another 20 minutes.

Apricot jam with pits - recipe step by step

Jam with stones is the easiest to prepare, with a minimum investment of time.

You will need:

  • apricots - 1 kg;
  • sugar - 700 gr.;
  • water - 2 tbsp.

Preparing jam:

  1. Wash fruits well.
  2. While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
  3. Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
  4. After turning off the jam, let it brew for 12 hours.
  5. After the time has elapsed, put the jam back on the stove and cook it until it thickens.

Apricot jam slices

This jam is not only tasty, but also beautiful. For it, apricots with a dense structure or slightly unripe are used.

You will need:

  • apricots - 2 kg;
  • sugar - 3 kg;
  • water - 3 tbsp.

Jam making technology

  1. Apricots need to be washed and dried.
  2. Break them into pieces, removing the bones.
  3. Put the slices in an enamel pan.
  4. In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until granulated sugar won't dissolve.
  5. Ready, hot syrup should be poured over folded apricots. The syrup should cover all the slices, for this the container should be shaken several times. Stirring with a spoon is not recommended.
  6. To insist, the jam must be set aside for 12 hours.
  7. After the first infusion, you need to drain the syrup, bring it back to a boil, pour over the apricots and set aside for 10-12 hours.
  8. For the third time after pouring hot syrup, the container must be put on a small fire.
  9. With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. You need to stir carefully, with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - delicious recipe

One title apricot jam causes appetite. He is especially loved by the kids. For its preparation, it is desirable to use overripe fruits or varieties with a very soft structure.

You will need:

  • apricots - 1 kg;
  • sugar - 1.2 kg;
  • citric acid - 1/4 tsp.

Preparing jam:

  1. Wash the apricots well and remove the pits from them.
  2. Grind prepared slices in a blender or meat grinder.
  3. Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
  4. Place the saucepan over low heat and bring the mixture to a boil. In order for the sugar not to start to burn, the mass must be constantly stirred.
  5. After boiling, add citric acid to the mixture and cook until a thick jam is obtained. The density of the mixture depends on your desire.

A very simple recipe for five-minute apricot jam

A five-minute jam recipe is the best option when there is not enough time to process fruit. For its preparation it is necessary:

  • sugar - 4 cups;
  • apricots - 1 kg.

Brewing technology:

  1. First, wash the apricots and separate the pits.
  2. Transfer the slices to a saucepan, cover them with sugar and let it brew for 12 hours.
  3. After the time has elapsed, bring to a boil over high heat, stirring regularly.
  4. Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with kernels is popularly called "royal" or "royal". To prepare it you will need:

  • apricots - 3 kg;
  • granulated sugar - 3 kg.

Step-by-step instruction:

  1. Wash the apricots well and lay them out to dry.
  2. After preparing the fruit, we proceed to their peeling. Dividing apricots in half, you need to get the bones, which will be useful in the cooking process.
  3. The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
  4. At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
  5. After 2-3 hours, put the container with slices on a small fire. The duration of cooking jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker one, about 20 minutes.
  6. After completing the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.

To get a delicious jam, there are a number of tips that it is advisable to listen to.

One of the activities in the summer is harvesting berries and vegetables for the winter. There is nothing better than when you open your jam or pickle in the cold season. Let's talk about apricots today. We will prepare apricot jam for the winter. We will learn how to cook without stones, and with them, and slices. Let's take a look at the royal recipe. Our jam will be thick and tasty. And to create such a masterpiece is very simple and easy.

The article describes the following recipes:

  1. Classic: pitted
  2. Quick Recipe Five Minute
  3. Cooking slices: simple and tasty
  4. royal recipe
  5. Cooking in a slow cooker: video

You can see how to weld Strawberry jam for the winter. It turns out thick, tasty and fragrant.

Seedless apricot jam recipe: preparing for the winter

The first to your attention is the classic way of cooking. We will cook apricots in 3 stages. This will allow us to keep the maximum useful substances and at the same time preserve the fresh taste and summer aroma of berries. The jam will turn out to be a bright natural color.

For cooking we need:

  • Apricots - 1 kilogram
  • Sugar - 1 kilogram
As you can see from the composition, the ratio is 1 to 1!

Cooking:

1. Prepare the berries. Apricots should be washed and dried. We separate from the bones.

2. Transfer to a large saucepan. We fall asleep with sugar. And we leave from evening until tomorrow morning in our case. Let's see how much juice it gives. And then we'll start cooking.

3. In the morning, apricots gave juice. The sugar has almost dissolved. We put on fire. We are waiting for it to boil. Turn down the heat and let it simmer for 2-3 minutes. We set aside the next day.

4. Second day. As you can see in the picture, they are all soaked with us. We put on a slow fire and wait for it to boil. Remove from heat and leave the next day.

5. Third day. The jam is transparent. The berries are soaked. There are whole ones. We put on a small fire. When it boils, cook for five minutes. Then we lay out in sterilized jars.

When boiling, foam is formed. We collect it from the surface.

6. As the banks are closed, they need to be turned upside down. So they will stand until completely cooled.

The jam is ready!

Pitted apricot jam "Pyatiminutka": prepared quickly and tasty

The recipe has been tested over the years. Only we will significantly reduce the rate of sugar. By classical way we take 1 to 1. This jam was well kept even when room temperature. Theoretically, this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.

Cooking jam:

1. First of all, wash and dry the berries. Then cut in half lengthwise. We take out the bone. We have large apricots, so we additionally cut them in half.

Weigh already without bones!

We fall asleep apricot with sugar. Let's level it up a bit. Cover with a lid and leave for 3-4 hours. Apricots should give juice.

2. In the meantime, prepare the jars. You can sterilize them in the oven. We wash the jars and put them in a cold oven. We set the temperature to 120-130 degrees. After it warms up, stand for 5-7 minutes. The jars need to be completely dry. Then let them cool down.

Lids can simply be filled with boiling water. We put them in a separate container and leave for 7-10 minutes.

3. 4 hours have passed. We put on a slow fire and slowly warm up. You don't need to mix. As the apricots warm up, they can be slowly mixed from the bottom up.

4. We warm up further. We need the sugar to dissolve completely. Do not forget to stir, but not often as needed. The jam is almost boiled. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into banks.

5. Pour hot jam into jars. We fill them to the very brim. Close and flip immediately. Wrap and leave to cool.

6. The jam is ready. Since it has little sugar, it is better to store it in a cool place.

Recipe for delicious apricot jam: cook in slices

The second recipe is slightly different from the first. Jam is practically not boiled, but only poured with syrup. This is done within three days.

The composition is the same:

  • 1 kilo of apricots
  • 1 kilogram of sugar

Cooking process:

1. My berries. We dry them. We separate from the bones.

You can take a little green berries, not quite ripe. They are even easier to clean.

2. Pour sugar into a saucepan. Pour in water about 15 milliliters per 1 kilogram. And we put it on fire. We stir. Sugar should dissolve and boil. Once it boils, boil for about 5 minutes.

Don't forget to stir so it doesn't stick to the bottom.

3. How to cook syrup, immediately fill it with apricots. Gently distribute the berries throughout the volume.

4. Cover with a lid or cling film. And leave it like this for a day.

5. Jam started juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the pot on the fire. Stir the syrup and wait until it boils. It takes 2-3 minutes for it to boil well.

6. Remove from heat and immediately pour our apricots. Cover with a lid and cling film. and leave for the next day.

7. On the third day, repeat the procedure. Drain the syrup, boil and pour over the apricots. We leave for a day.

On the fourth day, put the jam on the fire. When it boils and cook for 5 minutes. Adding citric acid pinch or squeeze a little lemon juice.

Then turn on the gas and immediately pour into sterilized jars.

8. It turned out delicious sweet apricot jam for the winter.

Royal recipe for apricot jam with nuts

We will cook jam in a royal way. The method is unusual. Its essence is that the bones are removed and instead of them some kind of nut. In our case, walnut. In this case, the berries remain intact. And if there is no nut, then you can cook with bones.

Ingredients:

  • Apricot - 2 kilograms
  • Sugar - 2 kilograms
  • Water - 500-600 milliliters
  • Walnut kernels - 100 - 150 grams

Let's start cooking:

1. Berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now we need to remove the bones. We make an incision along the berry and carefully remove the bone. And immediately put a walnut instead. And so with each berry.

You can use the bones as a filling. But for that, you need to take out the nucleoli and add it to the apricot instead of the nut. But remember that the nucleoli can be bitter. Better add walnut!
And instead of walnut, you can use any other.

2. Cooking syrup. Pour water into a saucepan. Bring to a boil and add sugar. stir until the sugar is completely dissolved.

You can add blackcurrant or cherry leaves for taste and aroma.

Cook for literally 5 minutes. Turn off the fire and cover with a lid. Let it stand for 5-6 hours. During this time, the berries are saturated with syrup.

3. Then again put on fire, bring to a boil. When it boils, turn off the fire. Then carefully remove the foam. And leave for 5-6 hours.

3. For the third time, after boiling, we simmer for 30 minutes over low heat. We remove the leaves of currant or cherry, if you added them. Then we put it in jars.

4. Apricot jam royal prescription ready. From two kilograms of apricots, 4 half-liter jars and one half-liter with syrup were obtained. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!

How to cook pitted apricot jam in a slow cooker?

We will help in cooking with a multicooker. I bring to your attention detailed video recipe.

Grocery list:

  • Apricot pitted - 2 kilograms
  • Sugar - 1 kilogram
  • Juice of half 1 lemon
  • Agar - 2 tablespoons

2 kg pitted apricots + 1 kg sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add agar 2 tbsp

Brief description of the video

Wash and dry apricots. Naturally, the bones are removed. We put apricot, sugar and lemon in the multicooker bowl. We put the mode "Jam" and cook for 2 hours. At the end, add agar.

Apricot is one of the wonderful creations of nature. Not only is it delicious, but it's also healthy. And what a pleasure to eat apricot jam in winter. When a piece of summer is on the table. Today we have sorted out several recipes for apricot jam for the winter. Several options: with bones, without stones and slices. Learned how to cook royal jam. dismantled quick recipe 5 Five minutes. It turned out thick, fragrant, sweet and very tasty!



Bright apricot jam many love. Apricots can be harvested for the winter in halves, whole, cook thick jam or slices.

Your apricot jam transform if you add various nuts, mint, oranges or lemons. In winter, jam is used to make pies, buns or as a fragrant, sweet dessert for tea.

Verified apricot jam recipes for your attention. 5 easy-to-make recipes: apricot halves, thick jam, apricots with walnuts, apricot jam with oranges, apricot jam with pits.

You will get fragrant apricot halves, tea drinking with such a dessert in winter is a great delicacy.

Ingredients: pitted apricots 1.2 kg, sugar 1.2 kg.

Recipe

Sort apricots, remove rotten and damaged fruits. Wash the apricots in water. Cut the apricots in half with a knife, carefully remove the pits so that the halves remain intact.

Put the halves in a saucepan, sprinkle with sugar. We leave the apricots for 8-10 hours to let the juice go.

Put the apricots on the fire, bring to a boil and cook for 5 minutes. Skim off the resulting foam. Wash and sterilize jars and lids.

Finished apricot jam halves Arrange in jars and roll up the lids, store in a cool place. You don't need to cover. I got 1.5 liters of sweet apricot jam.

Jam is very easy to prepare, in the end you will get a very tasty, thick and fragrant jam.

Ingredients: pitted apricots 1.2 kg, sugar 600 g.

Recipe

Wash the apricots, remove the pits by cutting into halves or breaking them with your hands. Place the pitted apricots in a bowl and sprinkle with sugar. Mix well and put the apricots with sugar in a saucepan to make jam.

Place the saucepan over low heat and bring to a boil. Cook on the smallest fire for 15 minutes, if foam appears, remove. Stir the jam occasionally. After the time has elapsed, turn off the heat and leave the apricot jam to cool to room temperature.

Repeat the cooking procedure for 15 minutes and cooling 2 more times. If you cook the jam longer, it will become like jam.

Arrange the finished apricot jam in sterilized jars and roll up the lids. From this amount of ingredients came out 2 half-liter jars with fragrant, thick jam from apricots.

Addendum walnuts in jam will give a special taste and aroma.

Ingredients: pitted apricots 1.5 kg, sugar 1 kg, walnuts, peeled 150 g.

Recipe

Wash the apricots and remove the pits. Sprinkle apricots with sugar, mix.

Put on fire, bring to a boil and simmer until the juice becomes clear (it took me 15 minutes). Remove foam constantly.

Pour walnuts to the jam, mix and cook for 20 minutes over low heat.

Prepare jars and lids in advance, wash and sterilize. Pour the finished apricot jam with walnuts into jars and roll up the lids.

From these ingredients came out 3 half-liter jars of fragrant jam.

Video - Apricot Jam - Very Tasty and Easy

Very fragrant and tasty jam from apricots with oranges. This jam has citrus aroma with a particularly delicate taste.

Ingredients: pitted apricots 1.6 kg, sugar 800 g, oranges 400-500 g.

Recipe

Wash the apricots, remove the pits, sprinkle with sugar and mix. Wash the oranges and cut into half rings with the skin. Combine oranges and apricots with sugar.

We put the pan on the fire, cook over low heat, removing the foam. After boiling, cook for 25-30 minutes, until foam completely ceases to form.

Sterilize jars and lids. Pour the finished jam into jars and roll up the lids.

It turned out 1 liter, and 2 half-liter jars of fragrant jam.

A delicious delicacy is jam with apricot kernel, which resembles a nut in taste. Children love this jam, which can replace sweets. The nucleolus, being inside the apricot, is soaked with syrup during cooking - it comes out very tasty.

Ingredients: apricots 1 kg, sugar 1 kg, water 100 ml.

Recipe

For jam, prepare large and dense apricots with sweet pits. Wash apricots and remove pits. To keep the apricots whole, grasp the fruit with your fingers and use a wooden stick or similar object to push the pit out.

Break the bones with a hammer and take out the kernels inside them.

Make syrup from sugar and water. Pour boiling syrup over apricots. After complete cooling, drain the syrup and after heating the syrup, pour the apricots again.

Repeat procedure in general 3-4 times. We don't cook apricots. Pour the finished apricot jam with a stone into sterilized jars and roll up the lids. Store jam in a cold place.

Excellent filling for rolls, pies and cookies. Fragrant and tasty apricot jam is prepared very simply.

Ingredients: apricots 2 kg, sugar 700 g, water 50 ml.

Recipe

Wash apricots, remove pits. Pour into a saucepan with a thick bottom, pour water, cover with a lid. Put on fire for 10-15 minutes to soften.

Remove the pan from the stove, grind it into a homogeneous mass with a blender, you can also rub it through a metal sieve, but it takes a long time, but the result is the same.

Add sugar, mix and put on fire. If you have sour apricots, you can add more sugar. Cook after boiling for 30-40 minutes, until the jam thickens a little. Skim off the foam that appears during cooking, and stir occasionally. The duration of cooking depends on the variety of apricot.

While the jam is cooking, prepare jars and lids: wash and sterilize.

Pour the finished apricot jam into jars and roll up the lids, turn the jars upside down and leave to cool completely.

Video - Apricot jam with nuts

These are the most popular recipes for apricot jam for the winter, which we shared with you, will always be at your fingertips.

They say that even a dream can be made into jam if you add fruits and sugar. Today we will change the famous aphorism. We have magnificent apricots, and we will prepare jam - a dream - an exceptionally tasty jam from pitted apricots.

To the delight of the sweet tooth, we will approach the process creatively, we will prepare apricot jam different ways. And in winter weather, or autumn slush, we will open the orange summer in a glass jar, drink some tea. And we will be cozy and warm.

And we will also prepare a completely unique apricot jam, for which you will be carried in your arms. Intrigued? Then, to business.

Imagine for a minute. You have opened a jar of apricot jam. in amber and transparent honey whole, elastic apricot slices bask. Take a spoon, try it, close your eyes with pleasure - how delicious! A pleasant, sour-sweet bouquet with an incredible aroma.

This is the delicious treat we are going to make. What do we need to do for this? First of all, choose the right fruit.

  1. Apricots need to be selected not overripe. I would even say green.
  2. The variety is needed so that the bones are easily separated.

Do not be afraid of the word "green" - they will reach in the process, sugar and temperature will do their noble work. But the slices will be solid, will not fall apart into fibers.

Cooking a simple set of ingredients

  • One kilo of apricot
  • One kilogram of granulated sugar.

I specifically indicated such an amount, from which it follows that the proportions are one to one. That's how much fruit you have, so much sugar is needed. I measure apricots already without pits.

Getting Started


The jam is thick and rich. If anyone likes liquid nectar, you can add a little water during the first five minutes. But not more than 300 ml., Otherwise, compote will turn out, not jam.

What happens if you have juicy and ripe fruits in stock? The jam will come out delicious - it's hard to spoil an apricot. But the slices will boil and delaminate, a transparent physician will not work. Maybe from such fruits it is better to make jam?

Think.

Recipe for apricot jam with nucleoli "Royal"

Well, this is a real delicacy. The royal name already hints at exquisite taste. Why don't we feel like royalty?

We will need helpers in the form of a kitchen board, a hammer, a wooden spoon or a pencil.

Cooking Ingredients

  • Dense, not overripe apricots - a kilogram with a little (1.1 kg)
  • Sugar - 1 kilogram
  • Water 250 ml.
  • A tablespoon of lemon juice.

We cook jam

  1. Wash the apricots and pat dry with paper towels.
  2. Remove the seeds so that the fruit remains intact. This should be done with a wooden spoon, or an ordinary pencil. In the place where the tail was, insert a pencil. Holding the apricot with your hands, push the pencil forward in a circular motion. The bone will pop out easily and without problems from the other side.
  3. Now you need to extract the kernels from the bone. This is where a hammer comes in handy. This must be done carefully so as not to crush the priceless nucleolus - the zest of the jam.
  4. Insert the kernel into the apricot. Put the fruits prepared in this way in a dry saucepan.
  5. Let's make syrup. To do this, pour sugar into a saucepan, add water and lemon juice.
  6. Cook on low heat. The sugar should dissolve, the syrup should boil well.
  7. Pour hot syrup over apricots.
  8. Put the jam on the fire, bring to a boil.
  9. Remove the foam, remove from heat, set aside for 10-12 hours. At this time, the jam will not only cool down - the apricots will be saturated with syrup.
  10. This needs to be done two more times. Put on fire, bring to a boil, remove the foam, set aside. It turns out that we cook the jam three times with an interval of 10-12 hours.
  11. Hot jam should be poured into prepared sterile jars, rolled up with an iron lid.

The masterpiece is ready. You can be proud of him.

Be sure to cook royal jam. You will spend a little more time, but it will pay off with the gratitude of the household and rave reviews from guests. It's like beauty that requires certain sacrifices.

I would like to add that you should not be afraid of the nucleoli. Heat treatment will make them completely harmless. And this yummy won't last long.

Apricot jam without cooking

wonderful recipe delicious jam where the slices are whole and dense - one to one. Or you can create the illusion of a whole fruit by removing the seed. We will not cook it. And we will ensure safety by sterilization.

We need fruits that are ripe, but dense and firm. As for the quantity, it is rather by eye. In this case, it is important to know the proportions of the syrup. But in order to know approximately what to build on, let's prepare the next set of products.

  • Ripe apricot kilogram
  • sugar kilogram
  • Water for syrup half a glass.

Prepare jars and lids before cooking. They must be not only clean, but also doused with hot steam.

Prepare the workplace: put a bowl of sugar and a teaspoon, a plate for bones, prepared jars.

Cooking process

  1. Wash the apricots, dry with a towel.
  2. We work with each apricot separately. We take out the bone with our hands, while leaving the fruit intact, that is, we do not divide it into slices.
  3. Instead of the removed bone, we put a teaspoon of sugar in the apricot, put the fruit in a sterile jar. You can fill the jar more in a simple way. Divide fruit into slices, put them in jars and sprinkle with sugar, layers, that is.
  4. After filling the jar to the brim, set aside for a while.
  5. Cook the syrup in a saucepan: for a glass of sugar, half a glass of water.
  6. The syrup should be well boiled, respectively, the sugar is completely dissolved.
  7. Pour a jar of fruit with hot syrup, sterilize for 30-35 minutes.

The jam gives the impression of an apricot in its own juice. This is very tasty!

Recipe for jam from apricots twisted in a meat grinder with lemons and oranges. Without cooking and sterilization

It's time to lift the veil over the promised intrigue. We will make jam without heat treatment, which will retain all the usefulness in the apricot. And the addition of orange and lemon will enrich the taste finished product. Not jam, but solid vitamin C and others like it. Preparing quickly, also a kind of five-minute.

Keep this jam in the freezer. Plastic food containers are perfect for this, the same glass jars with capron lid.

In the process, you will need a meat grinder, a deep bowl for mixing ingredients.

Set of ingredients

  • Two kilograms of apricots (delicious, ripe, juicy)
  • Sugar 3 kilos
  • Two medium lemons
  • Three medium oranges.

Cooking a culinary miracle


Despite the fact that the jam is stored at a low temperature, it is perfectly cut into pieces the moment you take it out for consumption. With pancakes, with pancakes, with oatmeal, there is no price for such jam. Judge for yourself, among cold winter, you have fresh apricots on your table. So I recommend!

In conclusion, I would like to say that jam is our national traditions, part of the Russian soul. And, despite the abundance of sweets in stores, we still stock up on homemade jams for the winter, we do not stop loving them. And we do it right.