Apricot jam in your own. How to make pitted apricot jam: the most delicious apricot jam recipes for the winter

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

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

Apricot jam slices for the winter

You will need:

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

Preparing the recipe:

We select ripe, dense fruits without any damage.

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

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

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

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

Recipe for apricot and orange jam minced

You will need:

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

Preparing the recipe:

Wash the apricots

remove the seeds.

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

Pass the apricots and oranges through a meat grinder. Add sugar to the resulting mass and mix well. Cook for 30 - 40 minutes from the moment of boiling over low heat. At the end add citric acid.

Place the finished hot jam into sterilized jars and roll up.

Apricot jam without seeds

You will need:

1 kg apricots
1 kg sugar
5 g citric acid

Preparing the recipe:

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

Having opened the apricot a little, remove the pit, but so that the apricot does not wrinkle or break at the groove. You get almost whole fruits, but only without seeds.

Place almost whole fruits in a jam bowl and cover with water. Pour in enough water to barely cover the apricots:

Add sugar and bring to a boil. Turn off the heat. Let it brew for 3 - 4 hours.
Then put the fruits back on low heat. Cook for 25 - 30 minutes.
At the end of cooking, add citric acid.

Transfer all prepared contents into jars and close. Wrap the jars to create additional warmth; after a few days, move the jars to a cooler room.

Recipe for jam from whole apricots with pits for the winter

You will need:

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

Preparing the recipe:

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

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

The fruits prepared in this way should be poured with hot syrup, brought to a boil over low heat and boiled for 4 - 5 minutes. Then turn off the heat and leave for several hours to cool. Repeat this 2 more times and cook until done. Add citric acid before finishing cooking. Roll into jars and turn upside down.

Jam made from apricot halves and with apricot nuts for flavor

You will need:

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

Preparation:

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

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

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

Surprise apricot jam with black currants

You will need:

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

Preparing the recipe:

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

Apricot jam with apricot kernels (nuts) inside the fruit - without cooking

You will need:

1 kg apricot
1 kg sugar

Preparing the recipe:

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

Apricot confiture from peeled pitted fruits

You will need:

1 kg apricots
2 kg sugar
11/2 cups water

Preparing the recipe:

Boil sugar syrup, filter and cool.
Place washed and prepared apricots in boiling water for 3 to 3 minutes. Then peel the fruit, cut in half and remove the seeds.
Place the apricots in the cold syrup and place over low heat. Skim off the foam periodically.
As soon as the confiture boils, remove it from the heat and place it in a cool place for 10 - 12 hours.
After this, over low heat, bring the contents to a boil again and remove from heat again and put in a cold place for 10 - 12 hours.
We repeat this operation 2 - 3 times until cooked (the fruits do not float to the surface in the finished confiture).
Pack into jars while hot, but roll up after cooling.

Apricot jam - “Wonderful” jam made from apricot pieces

You will need:

1 kg apricot
500 g sugar

Preparing the recipe:

Jam can be made from fruits of different ripeness.
Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
Remove the pits from the soft apricots, place them in a saucepan, add 4 tablespoons of water, cover with a lid and heat over low heat until softened. Then knead the fruits thoroughly, add sugar and continue heating while stirring.
Cut hard fruits, peeled, into small pieces and pour into hot puree. Cook until done.
We pack hot into clean jars and immediately roll up.

Apricot jam - 5 -Minute (video recipe)

Know that among stone fruits, apricots occupy one of the first places in terms of pectin content. Among the vitamins, carotene and vitamin C predominate in them. Add to the beneficial properties an attractive appearance and a pleasant delicate color - the popularity of apricots for canning justifies itself. In your family circle during tea drinking you can only hear approval for apricot recipes.

Required ingredients:

- apricots;

- granulated sugar.

Preparation:

1. Wash the apricots and divide them into halves, place them on the bottom of the pan in which they will cook.

2. Cover with an even layer of sugar. And so on, layer by layer.

3. Crack the seeds and take out the nuts.
Throw them in the same pan.

4. Having covered all the apricots with sugar, put the pan in the refrigerator for 1 day. During this time, the sugar melts, syrup is obtained and the apricots become transparent.

5. Take it out, put it on medium heat and bring to a boil. Don't interfere! After it boils, skim off the foam, reduce heat to low and simmer for 40 minutes.
Cool and put into jars.

Enjoy your tea!

2. Apricot jam

Prepare apricot jam in slices for the winter. This jam is not only tasty and beautiful, it is also healthy. Among the fruits that grow in our country, apricots are the leader in carotene content (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.

This is an excellent tool for maintaining a figure in excellent shape, for the prevention and treatment of diseases of the cardiovascular system and gastrointestinal tract. Therefore, eat more apricots in the summer, and for the winter prepare this wonderful apricot jam in slices.

Ingredients:

— 1 kg. apricots

- 1,300 kg. Sahara

- 1.5 glasses of water

For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruit can be eaten or made into regular apricot jam or jam.

Wash the apricots thoroughly. When the water has drained and the fruits have dried slightly, carefully open the apricots into slices and remove the seeds.

Place the apricot slices in a wide enamel bowl for jam.
In a separate enamel bowl, cook syrup from sugar and water.

Pour hot syrup over apricot slices. Let it sit for 12 hours.
Drain the syrup from the apricots, bring the syrup to a boil and pour the apricots again. Let the jam sit for 12 hours.

Decant the syrup and bring it to a boil. After pouring the hot syrup over the apricot slices for the third time, put the bowl of jam on the fire.

Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).

Cook the apricots over low heat for about an hour until the syrup acquires a beautiful orange-golden color. Make sure the jam doesn't burn.

To mix the apricot jam, take the bowl in your hands and lightly shake off the contents or give it a rotational movement. With this method, apricot slices are preserved better than when stirred with a spoon.
To find out whether the jam is cooked or not, just drop hot syrup onto a chilled plate.

If the droplet retains its round shape, then the jam is ready; if it spreads like a lake over the plate, then you should boil it a little more.

We roll up delicious seedless apricot jam into sterile jars. Turn the hot jars upside down and leave them to cool.
Store apricot jam in a cool place.

P.S. The amount of sugar in the recipe can be changed depending on the sweetness of the apricots. If the apricots are sweet, then, naturally, add a little less sugar and vice versa. But it is important to remember that the less sugar in the jam, the less time it can be stored.

3. I know everything about how to make apricot jam, but here’s how to prepare it: Apricot jam "Tsarskoe" not everyone knows. This sweet preparation turns out to be incredibly tender, aromatic and royally tasty, and all because it contains not only apricots, but also edible apricot kernels, which give the product a certain tartness. Therefore, if you have such an opportunity, be sure to cook such a royal sweet delight, and our recipe will help you with this.

"Tsarskoe" apricot jam recipe.

Required ingredients:

– apricots – 1 kg,

– granulated sugar – 1 kg,

- water 200 g.

To prepare both apricot jam and apricot preserves, you need to select ripe but firm fruits. Rinse them well and dry them on a towel. Then carefully break it so that you can, without completely dividing the fruit, remove the seeds from them.

All the seeds need to be calcined in a preheated oven for 5 minutes, then crack them like nuts and extract the delicate, aromatic kernel.

Each kernel must be placed in the apricot, in place of the pit, and connected.
Then you need to prepare the syrup, pour boiling water over the apricots and leave to cool. When everything has cooled down, the container with the jam must be put back on the fire, brought to a boil, then removed from the heat and left to cool.

The third time, the apricot jam is brought to a boil and cooked until fully cooked.
Hot prepared jam should be poured into jars prepared in advance and rolled up.

4. Apricots - rich sources of vitamins and minerals delight with their presence both in summer and winter. In summer these are ripe juicy fruits, and in winter they are delicious apricot jam. Such a treat can be a pleasant addition to tea drinking in itself or become an ingredient for making a pie, roll or cookies.

For cooking jam It is necessary to process apricot fruits in advance. To do this, apricot fruits must be washed well in running water and the seeds removed from the fruits. Place the pulp in halves in a cooking container or bowl. Then cover the whole mass with sugar. During the day, the mass should be infused in a cool place.

The apricot jam recipe implies the presence of ingredients in the following volumes:

– apricots – 1 kg;

– granulated sugar – 750 g.

Apricot fruits must be ripe; unripe fruits are not suitable for making jam. Damaged fruits must be separated in advance and not used in making jam. It is also worth removing moldy fruits if you come across any during sorting and preparation.

Jam from fruits such as apricots is prepared as follows. The mass of apricots, covered with sugar and left to brew, must be boiled for 20 minutes until a thick jam consistency is obtained. The hot mass must be poured into jars, which must be heated in advance. The jars with jam must be left to cool and the already cooled jars must be closed with lids.

Apricot jam can also be made from apricots with the skins removed. To do this, place the fruits in a colander and briefly place it in a container of boiling water. Then you need to cool the fruits. As a result, the skin will be easily separated from the fruit. The following recipe is similar to making jam from fruits with skin. Apricot jam is prepared in the same way. By removing the skin, both the jam and the jam are very tender and tasty.

So, first I will list the necessary products:

- 1 kg of apricots, preferably slightly overripe, because they have a sweet, honey taste.

- 150 g walnuts.

— 1.5 cups of clean water

- 1 kg of sugar.

Now I’ll tell you the cooking process itself.

First, the apricots need to be thoroughly rinsed with water. Cut each fruit into two halves and remove the seeds.

Secondly, pour water into a cup or saucepan and add sugar. Place the dishes on the stove and cook over low heat until the sugar is completely dissolved. Thus, the syrup for jam was obtained.

Thirdly, when the syrup starts to boil, add the apricot halves and walnuts.
Cook for another 5 minutes and remove from heat. In order for the nuts and apricots to be better soaked in the syrup, I recommend leaving the dishes with the contents overnight.

And finally, in the morning you need to put the jam on low heat and cook for 20 minutes.

Then, when the jam is ready, pour it into sterilized jars, screw the lid tightly on and wrap it in a blanket.

6. As you know, apricots are very healthy. That is why many people strive to prepare these fruits for the winter. We offer you preserve apricots in their own juice. Cooked in this way, apricots will retain not only more vitamins, but also their “marketable” appearance, which may be useful for decorating some other dishes.

So, to prepare for the winter apricots in their own juice, you will need (the components are given for 1 half-liter jar):

— Apricots – 500 g;

— Sugar – 150 g;

— Citric acid – ½ tsp.

Preparation:

— If you have fruits of different degrees of ripeness, then for this recipe you need to choose the hardest, not overripe apricots - otherwise the fruits will fall apart and lose their shape and appearance.

— Wash the selected fruits well, dry them and carefully remove the seeds.

— Prepare the jar - wash it thoroughly in warm water and sterilize it. This can be done in several ways. For example, you can take a pan, cover it with a divider, put a jar on top and sterilize it with steam. You can also boil water in a kettle on the stove, remove the lid and replace it with a jar. Alternatively, you can pour water into a jar and put it in the microwave, turning on the power at 900 Watts for 5 minutes (the water should boil).

Finally, you can place the jar in a preheated oven and keep it there until completely dry. You can also sterilize the lid in the oven.

— Transfer the apricots to a jar. In order for the fruits to pack more tightly, you need to knock on the container several times, after which you need to shake it. However, do not be surprised that not all apricots will fit in the jar. Place the remaining fruit in the refrigerator - you will need it later.

- Sprinkle the apricots with sugar. Cover the jar with a lid. Leave in a cool place until the morning. Overnight, the fruits will release juice, and space in the jar will be freed up for the remaining apricots.

— In the morning, add citric acid and the remaining fruits to a jar of juiced apricots.

— Pour water into a large saucepan and place it on the stove. Place a towel on the bottom of the pan. Carefully place the jar of apricots on a towel. Light the fire and bring the water to a boil. Place the jar of apricots in boiling water for 10 minutes.

— Roll up the jar with a key or screw it with a special lid. Turn it over, cover it with a blanket and leave it in this position until it cools down.

Apricots are ready!

7. Compote summer fruits in winter - what could be better? Apricot drinks have a particularly rich taste. We will look at a recipe that will make it easy to prepare this compote.

It takes 1.5 hours to prepare the compote, and from the listed ingredients you get 1 three-liter jar of the drink.

Ingredients:

— Apricots – 700 g

- Sugar - 1.2 tbsp.

— Water – 2.5 l

Cooking recipe:

— To begin with, we select ripe but fairly dense apricots for the future compote. Taking into account the fact that we will be making compote from whole fruits, we need to choose apricots that will retain their attractive appearance in the jar.

— The fruits need to be washed well, dried and the stalks removed, if any. There is no need to remove the seeds. Compote made from whole apricots with pits has a richer taste, and there will be less hassle in preparing the fruit.

— Then we sterilize the jars in which we will seal the compote. We wash the jars with soda and put them in the oven, which we begin to heat over low heat to 150 degrees. At this temperature, keep the container in the oven for 15 minutes. Alternatively, you can simply pour boiling water over the jars.

- Now let's prepare the syrup. Bring the water in the pan to a boil and pour sugar into it. Boil the water for several minutes until the sugar is completely dissolved in it. Don't forget to stir. If you have doubts about the good preservation of the compote or the aesthetic appearance of the apricots in the jar, you can include citric acid or lemon juice in the recipe. To swirl 3 liters of compote jars, use 3 g of citric acid, or 3 tbsp. lemon juice.

— Pour hot syrup into jars.

- After this, cover the jars with lids and let stand for 10 minutes. It is better to use not seaming lids, but specially prepared ones with holes cut in them. In the future, it will be much more convenient to pour the syrup into the pan to boil again.

“Then we pour the syrup from the jars back into the pan and boil it for a few minutes.

— When the syrup has already been boiled, pour it while still hot into jars with apricots to the very edge so that it practically pours out, and immediately roll it up with sterilized lids.
- Next you need to let the jars cool. To do this, turn them over and wrap them up. When the compote has cooled, move the jars to a cool place.

8. Raw apricot jam

Apricots! Their time has come! Apricot jam in winter is simply a charge of positive emotions! Bright orange, juicy and aromatic, it lifts your spirits and brightens up any tea party! In general, I treat apricots very carefully; for me they are like little warm suns. This year the apricot harvest in Ukraine exceeded all expectations. So, how to make apricot jam?

Raw apricot jam. Cooking method:

Wash the apricots, remove the pits. Grind the apricot halves in a meat grinder. Mix the resulting puree with sugar. For five kilograms of apricots, it is recommended to take twice as much sugar, but I took 7-8 kilograms, since we don’t like things that are too sweet.

Three oranges, one lemon, wash well, pour over boiling water, pass through a meat grinder with the peel, add to apricot puree. Mix the entire mixture thoroughly until the sugar is completely dissolved. Place the finished apricot jam in sterilized jars and roll up. Store in a cool place, cellar or basement.

***My advice: you can cook this jam, but then you need to take half as much sugar. Enjoy your tea with apricot jam!

9. Apricot jam without apricots!

This recipe is absolutely fall-ready. When it’s raining outside the window, or it’s gray
Heaven, a cup of hot tea with apricot jam will be very helpful!
Where can I get apricots in the fall? And who said that they are there... They are not there. But the jam is apricot!

I have already made this amazing jam several times, but somehow it disappears so quickly, just like such a strange object as honey - now it’s there, and then it’s gone!

My sister gave me the recipe a couple of years ago, calling the jam “budget-friendly.” Indeed, compared to apricot jam in season, its cost is very modest, especially if there is a pumpkin harvest at the dacha! And you can cook it both in autumn and winter.

The recipe was very simple, I improved it a little, and you can cook it as you like.

Initial data:

- 1 kg peeled pumpkin

- 300 grams of dried apricots

- 1 kg sugar

My option:

– 1 kg pumpkin

- 300 grams of dried apricots

- 300 grams of sugar

- 1 lemon

- 2 tsp. pectin

- 1 tbsp. chopped candied ginger

- a little nutmeg

- 2 glasses of water

1. Cut dried apricots into cubes, add hot water and leave for 30 minutes.

2. Cut the pumpkin into 1x1 cm cubes (or as you wish, cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with peel).

3. Drain the water from the dried apricots into a saucepan, add sugar, heat until a clear syrup forms.

4. Add pumpkin cubes, dried apricots, lemon and cook until the pumpkin becomes soft.

5. Mix pectin with 1 tsp. sugar, pour into the jam, add a little grated nutmeg and cook for a minute or two.

6. Pack the jam into jars, let cool and put in the refrigerator for a week.

After a week, when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot.

A very pleasant taste and textural contrast is created when a slice of dried apricots, pumpkin, lemon or ginger is alternately placed on the spoon.

If you don’t like ginger, don’t add it, but don’t skip the lemon!

Enjoy your tea!

10. Apricot jam with lemon zest

— Apricots — 2 kg

— Sugar — 2 kg

— Water — 100 ml

— Zest of ½ lemon

Cut the apricots into halves.

Heat water in a saucepan, add sugar and stir until sugar dissolves, bring to a boil and add apricots.

Boil for about 5 minutes, remove from heat and leave until completely cool.

Then boil again for 5 minutes, cool...and cook 3-4 times. During the last cooking, add the zest to the apricots, boil...

Determine the readiness of the jam: a drop of syrup should not spread on the plate.
Pour hot jam into jars and roll up

It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe.

These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.

Apricot pulp contains inulin, fiber, sugar, starch, and organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.

Apricots are an excellent preventative against cardiovascular diseases. Dried apricots have a diuretic effect.

These fruits contain a large amount of iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.

Apricots must be included in the diet of people engaged in mental activity, because phosphorus and magnesium are useful for the active functioning of the brain.

Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and also preserved: compotes, jams, and preserves are made.

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

Subtleties of cooking

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

Apricot jam with pits: recipe one

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

Cooking method

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

Apricot jam with pits: recipe two

Ingredients for five 0.5 liter containers:

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

Cooking method

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

Apricot jam, sliced, pitted

Ingredients for six 0.5 liter containers:

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

Cooking method

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

Apricot jam “Pyatiminutka”

Ingredients for five 0.5 liter containers:

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

Cooking method

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

Apricot jam “Royal”

Ingredients for three 0.5 liter containers:

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

Cooking method

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

Note to the hostess

If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.

You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.

Apricots are a very healthy fruit, which is rich not only in vitamins, but also in other useful substances. Most of all, they are endowed with vitamins A and C, thanks to which they protect the skin from premature aging and increase the body’s strength to fight diseases. Minerals such as iron, magnesium, potassium, iodine improve the functioning of the cardiovascular and circulatory systems. To increase hemoglobin in the blood, people often eat apricots.

Another plus is the fiber content in apricots, which removes waste and toxins from the body and restores intestinal functions. Fruit pectin also has a positive effect on digestion, and a lot of it is released during the cooking process of jam. Despite the fact that apricot is quite high in calories, it can also be eaten by those who are watching their figure, but in small quantities. The product is also useful for children - it improves brain function and activates body growth.

How to properly prepare for conservation?

The first thing you need to start with before preparing sunny fruits for the winter is to select good fresh apricots. They should be smooth, bright and elastic. We remove spoiled and suppressed fruits to the side. Next, we wash the apricots under running water; it is better to clean the particles of dust and dirt with a new dish sponge. Place the fruits in a colander, then, when the excess liquid has drained, place the fruits on a towel to dry completely. We remove all the bones before preservation.

Before heat treatment, jars are thoroughly washed with a washing solution and rinsed under running water. The jars are sterilized in the usual way for you - in the oven, microwave or steam. It is convenient to sterilize them in the oven: preheat the oven to 150 degrees Celsius, put the jars in it for 15 minutes, then turn off the heat. You need to remove the jars from the oven immediately before seaming.

For the winter, you can prepare preserves, compotes, jams, juices, and fruits in their own juice with apricots. Today we will tell you several ways to make apricot jam.

Seedless jam recipe with photo

Apricot jam is used for making desserts and confectionery.

Let's look at a simple and tasty recipe.

Cooking time: 40 minutes

Quantity: 1 serving

Ingredients

apricots: 300 g
sugar: 200 g

Cooking instructions

Jam prepared according to the recipe described above has a beautiful amber color. Its consistency is quite dense. Therefore, apricot jam will become an indispensable component for preparing homemade baked goods.

Jam with seed kernels

Ingredients:

ripe, firm apricots – 1200 g;
sugar – 1 kg;
water – 1 glass;
citric acid – 3 g.

Cooking recipe:

Separate the apricots from the pits, break the pits with a hammer and remove the kernels.
Prepare the syrup. To do this, mix 1 kg of sugar with a glass of water, put on fire and heat, stirring constantly with a wooden spoon.
When the sugar is completely dissolved and the consistency becomes homogeneous, this will mean that the syrup is ready. But it’s too early to take it off the fire.
Add the kernels to the sugar syrup and simmer over low heat for 10-15 minutes, remembering to stir.
Place apricot halves in a container with syrup and kernels and sprinkle with citric acid.
Bring the jam to a boil, remove the resulting foam.
After 5 minutes, turn off the heat and leave the treat to soak for 8 hours. During this time, the jam will absorb all the flavors.
After 8 hours, turn on the heat again and continue to cook the syrup with apricots until tender.

To check if the jam is ready, place a drop of syrup on the edge of a cold plate. If the drop holds its shape and does not spread, then you can remove the jam from the heat.
During the process of making jam, we prepare the jars - rinse them well and sterilize them.
When the delicacy is ready, pour it into jars and roll it up.

The presented recipe for making jam requires time and patience. Despite this, housewives love it for its unique rich taste, which is obtained thanks to the kernels of the seeds. You can purchase apricot kernels separately and add them to the jam, then it will turn out even tastier.

Recipe with slices

Our grandmothers used this recipe to make jam; it has been time-tested. This delicacy is well suited as a filling for baked goods. It is worth considering that the apricots you will need here are strong and slightly unripe. If they are soft, they will quickly lose their shape and turn into mush.

Ingredients:

apricots – 1 kg;
sugar – 1.3 kg;
water – 300 ml.

Cooking recipe:

Carefully wash and dry the apricots, divide them into slices and remove the pits.
Place apricot slices in layers in an enamel bowl, preferably skin side down.
Prepare syrup from sugar and water.
Pour the boiled syrup over the fruit slices and let it brew for 10-12 hours. It is more convenient to do this in the evening before bed.
Drain the infused liquid into a separate container, then put it on the stove to boil.
Pour boiled syrup over the fruits and leave for another 10-12 hours.
Drain the syrup and bring it to a boil a third time.
After this, pour it over the slices and cook until tender, using low heat. Cooking should take about 1 hour. Remember to stir the treat constantly to avoid burning. The resulting foam also needs to be removed. In this case, only a wooden spoon is used.
As soon as the jam is ready, remove it from the stove. Pour into jars and roll up the lids.

Five minutes

The delicacy according to this recipe is not prepared in five minutes, as many people think. The secret is that the jam is boiled 3 times for 5 minutes, but wait a considerable amount of time between cooking. This method helps preserve more nutrients, and the fruits do not fall apart.

Ingredients:

apricots (it is better to take unripe ones) – 1.5 kg;
sugar – 1.5 kg;
water – 500 ml.

Cooking recipe:

Rinse the fruit under running water and dry with a paper towel.
Divide the fruits into halves and remove the seeds.
Place the prepared apricots in a deep bowl or pan in layers, skin side down.
In the process of laying out the fruits, each layer must be generously sprinkled with sugar. Cover the pan with a diaper and let it sit for one night.

If it is not possible to carry out this procedure in the evening before going to bed, then it is better to start in the first half of the day so that the fruits with sugar have time to brew and release the juice.
After a few hours, when a lot of juice has come out, we start cooking.
If the jam seems too thick, add the required amount of water. Place the pan on the fire, bring its contents to a boil, and cook over medium heat for 5 minutes.
After the jam has boiled, it should be left to cool for 3 hours.
Repeat cooking the treat 2 more times, taking a 3-hour break between cooking. In total, the jam should boil 3 times for 5 minutes, for a total of 15 minutes.

If you are going to make jam for the winter prepared according to this recipe, then after the third boiling it does not need to be left to cool. Distribute the jam into jars and roll up.

How to make thick jam

For this recipe you will need juicy, ripe apricots. Then they will easily boil, forming a paste. This sweet mixture can be called half jam, half preserves. In this case, not a lot of sugar is used, since ripe apricots themselves should be very sweet.

Ingredients:

apricots – 1 kg;
sugar – 0.5 kg;
ground cinnamon - 1 level coffee spoon.

Cooking recipe:

Cut each fruit into two halves, remove the seeds.
Place the slices in a bowl and cover with sugar.
Immediately put the jam on the stove to boil, and after boiling, reduce the heat to low.
Cook the treat for 10 minutes, stirring constantly with a wooden spoon.
Add cinnamon to the sweet mixture and cook for another 10 minutes. Since we took soft, juicy apricots, this time will be enough for them to boil.
Roll up the finished jam or cool and serve.

Royal jam

Ingredients:

apricots (large, dense, fairly ripe) – 4 kg;
plain water – 0.5 l;
citric acid – 1 tsp;
sugar - from 3 to 4 kg (depend on your taste).

Cooking recipe:

Take pre-washed apricots and remove the pits from them using a wooden stick or a simple pencil. This is done like this: insert a pencil into the recess where the stalk used to be, and with a slight movement push the seed out on the other side. This way the apricots will remain intact.
Break the seeds with a regular stone or hammer and extract the kernels from them. Try to do this carefully so that the kernels remain intact.
Insert apricot kernels into the fruit in place of the removed pits. Place the fruit in a container for making jam.
Make a syrup from water and sugar, sprinkling citric acid there. Pour the prepared mixture over the apricots and kernels.
Bring the contents of the pan to a boil, remove any foam that has formed, and set the pan aside for 12 hours.
Re-boil and leave for the same amount of time 2 more times.
Pour the jam into jars and roll up.

Every housewife wants her jam to turn out perfect. To do this, you need to consider several useful recommendations:

Making jam, which involves cooking in several stages or infusing in sugar, helps preserve the shape of the fruit.
If you are preparing jam with seed kernels, then you do not need to remove the film from them. It is this that gives the taste an unusual almond hue.
The remaining jam syrup can be added to cocktails and fruit drinks, cottage cheese casseroles, and soaked in biscuits.
If it is important for you to preserve the shape of the apricots or you are using a royal jam recipe, it is not recommended to stir it with a spoon during the cooking process. It is better to shake the bowl in different directions, then the apricots themselves will move in the bowl without being damaged.
Before adding apricot kernels to the delicacy, it is recommended to taste them, as they may be bitter. It doesn’t matter if the kernels are bitter, you can use almonds or walnuts instead.
Citric acid is used in recipes to preserve the taste of apricots, as well as to increase the shelf life of jam. Therefore, it is advisable to add lemon juice or citric acid to make apricot jam for the winter.
If you come across overripe fruits, there is no need to throw them away; they will make good apricot jam.
Hot canning preserves the quality of the product more reliably, and therefore has an advantage over cold canning.
Closed jars of jam must be stored at room temperature (not higher than 27 C), avoiding direct sunlight.

Let your jam be tasty, aromatic and healthy.

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 finishing all the work, the dishes with apricots sprinkled with sugar need to 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.