How to make delicious apricot jam. Apricot jam for the winter - simple recipes. “Five-minute” of pitted apricots with kernels

There is nothing better than pleasant conversations in the evenings with your family over a cup of delicious tea. To brighten up the evening and make it more enjoyable, you need to give preference to incredibly tasty and unusual apricot jam, which can be prepared according to several recipes.

Having knowledge helps make dessert more tender, tasty and varied. Want to know more details? Then you should read the article to the end.

Apricot jam

Apricot jam is simply an integral part of the product on every kitchen table. Jam is a universal delicacy that can be an addition to breakfast and tea, can be spread on bread, and can also be an excellent filling for various pastries, buns, pies and much more.

In addition to all this, apricot jam is very tasty and low-calorie, unlike all delicious cakes, casseroles and pastries. There are a lot of cooking options, every jam lover can get acquainted with them, just study this article in detail to the end.

It is simply not possible to prepare delicious and varied jam using one recipe, which is why today many options have been invented that are sure to please your taste. You will end up with completely different products that have individual taste characteristics; they will not overlap with other recipes.

Not everyone wants to use various additives in jam; many prefer to give preference to classic recipes that will be of high quality and also do not contain any harmful substances. It is enough just to stock up on fruits, the main thing is that they are not overripe, because with such products the jam immediately loses its main taste characteristics.

It is worth familiarizing yourself with all the features of a tasty and pleasant recipe for apricot jam, stocking up on sugar, because without it, the jam will not have a complete and tasty look and taste. A little patience, enthusiasm, availability of all the necessary products, and you will definitely get a pleasant and indescribable taste of jam.

Classic jam recipes

Making classic jam couldn’t be easier, the main thing is to stock up on the necessary products and utensils that may come in handy in the process. To do this you will need:

• Abrikosov;
• Sahara;
• Water;
• Pots;
• Cans and lids for sealing.

When these necessary elements are prepared, you can begin the process of making jam. There are several recipes for classic jam, let's look at the following options:

Recipe 1

We take 1 kg of ripe but firm apricots, as well as 1.5 kg of sugar. Before cooking, be sure to rinse the fruit well and remove seeds.

We place the fruit in a container made of stainless steel, in which you need to cook the jam. Add sugar to the container, pour in one glass of water, place the container on the fire to prepare the syrup.

It must be cooked until it becomes transparent. After this, add the apricot halves to the syrup, mix everything thoroughly and turn off the heat without removing the container from the stove.

Then turn on the heat again, wait until it boils, and then cool the mixture. To get tasty and cooked jam, you need to wait a while, because you can only boil it twice a day.

The next morning, it is necessary to repeat the entire procedure again, and in the evening, a day later from the beginning, we set the apricots to cook until fully cooked.

Recipe 2

To prepare this recipe, you will need as ripe apricots as possible; they should be soft. You will need 1000 g of fruit and 1000 g of sugar. Carefully wash 1 kg of fruit, prepare a container where the jam will be cooked, and cover everything with sugar.

You need to place a fire spreader under the bottom of the container, this will give you confidence that the jam will not burn, but will retain its practical appearance and all the beneficial taste characteristics.

After the container is prepared and the apricots are covered with sugar, you should turn on the heat to average speed so that the contents of the container gradually heat up and the water slowly begins to boil. It is worth noting that if you adjust the intensity of the fire very often, you can “kill” a large number of useful components in the jam.

Be sure to gradually stir the fruits and sugar to achieve a uniform consistency. Over time, the heat must be gradually reduced so as not to cause the jam to burn. From this moment on, you should be patient, because you will have to wait until the jam becomes thick.

Tip: Before placing the finished jam in jars, they should be sterilized, this also applies to the lids.

Recipe 3

To prepare the following recipe you will need 1000 g of apricots and 500 g of sugar. Apricots should also be washed well in advance and get rid of the seeds, then pass them through a blender or meat grinder to obtain a homogeneous container.

All this must be thoroughly mixed and covered with sugar, allowing the resulting mixture to release the juice. After this, you need to turn on the fire, put a fire spreader on the burner and place a container with apricot on it.

We must not forget that the mass will very quickly reach a boiling point, which is why you should definitely stir it, gradually reducing the heat.

This recipe will not take much of your time; it will only take an hour to prepare. After this, you need to gradually put everything into pre-sterilized jars and roll up the lids using a machine.

Recipe 4

This recipe will appeal to people who constantly count calories and do not include sugar in their diet. For cooking you will only need 1 kg of apricots.
To make the jam tasty and sweet, you should definitely choose fruits that are characterized by absolute ripeness; they should be overripe, softened, because they already contain a sufficient amount of sugar, so no additional additives will be needed.

This version of apricots must be twisted in a meat grinder or blender, bring everything to a boil, and cook for five minutes. Such jam will have a very tasty and indescribable taste, which is very reminiscent of dried fruits. Also, in this version of jam a sufficient amount of vitamins will be preserved.

If you try to make jam according to this recipe at least once, you simply will not be able to refuse it. Do not doubt that it will become a real dessert for you. Even if you are on a diet, you do not need to give up sweet and tasty foods. Learn to make jam according to the correct and simple recipe, it will definitely delight you with its unique taste.

Recipe 5

Take 1 kg of sugar and apricots, wash everything thoroughly and remove the pits. Place the apricots on a baking sheet and dry them in the oven. This will take several days; the oven should be turned on periodically to maintain heat. If possible, apricots can be dried in the sun, but the oven is still a more practical and affordable option.

After the apricots are well dried, you need to boil the syrup, for this you will need a glass of water and sugar, the syrup should be light in color. When the fruits are dried, pour them into the prepared syrup and cook until fully cooked. After this, according to the standard method, add jam to the jars and roll up.

Jam with seeds

The jam itself is very tasty and enjoyable, especially if you prepare it correctly and use it in combination with pies, buns, pancakes and other baked goods. Our grandmothers also mastered this recipe and used it regularly, because you simply cannot find a more pleasant and unearthly taste than jam with seeds gives.

The ingredients are as follows:

• 1 kg of apricots;
• 1 glass of water;
• 700 g sugar.

Each cooking recipe has its own secrets, so jam with seeds is no exception, we note the following:

1. If you don’t know which varieties of apricots you will need to prepare a particular recipe, be sure to take ripe and smooth fruits, in which case you will never go wrong.
2. The jam will turn out more delicious once you know all the nuances. It will be ready if you can see a thin string of syrup on the spoon. Each recipe has its own estimated time, which is why you should pay attention to the consistency.
3. Each recipe calls for the addition of certain ingredients, such as cinnamon, vanilla, cloves, or more. Be sure to experiment, remember, not a single ingredient can spoil the taste and smell of jam.
4. The winter jam recipe has its own secrets; it must be cooked in several batches. That is, they cooked it, let it cool, and cooked it again. In this case, you can really get a tasty and very aromatic dessert, which will be simply irreplaceable in the winter.

Let's get back to the recipe:

First, wash the apricots well. Then dry them on a towel. Make syrup from water and sugar, this will take only 5 minutes. Place whole apricots with pits.

Then bring the container to a boil and cook the finished apricots in this mode for 5 minutes. After this, immediately remove from the heat and let it brew. Place the apricots in a container in the refrigerator or other cool place. The next day we repeat the procedure again until the jam takes the form of a “thin thread”.

Tip: Any recipe should be sealed when cooled, then the jam will not separate and the fruit will not rise to the top.

Now you know how to make jam from apricot and with pits, you will definitely succeed, because the recipe is not complicated at all.

Jam with kernels

To prepare jam according to this recipe, you need the following ingredients:

• 1350 g apricot;
• 450 ml water;
• 1540 g sugar.

We take washed apricots and make small cuts in them, which will allow us to pull out the seeds from the inside without deforming the fruit itself. The resulting seeds must be split with a hammer or use a garlic crusher.

Place a container of water on the stove and bring it to a boil, then pour in the sugar and boil the solution until its volume is reduced by a quarter. After this, you need to drain all the liquid and boil it again.

Stuff the apricots and pour boiling water over them. Let stand for up to 10 hours, cook until the liquid is clear. After this, place the fruits in an airtight container and close them in a sterile container.

Jam with almonds

Take 950 g of sugar, 90 ml of water, 950 g of apricot and 155 g of almonds. It is very important to maintain these proportions. Pour boiled water over the almonds, leave for up to 15 minutes, and rinse everything with cool water. These steps must be repeated twice.

We clean the nuts from the shell. Squeeze out the pit and rinse the apricot well from the inside. We fill each hole where there was a bone with almonds. Pour sugar into a saucepan, fill it with water, cook, mix well until everything is dissolved.

Add the stuffed apricots to the syrup one at a time, bring to a boil and boil for 6 minutes. Let it cool. After this, boil again and cook everything for 7 minutes. Next, we pack everything into jars.

Jam with nuts

For preparation you will need the following ingredients:

• 1.1 kg sugar;
• 1.1 kg apricots;
• 340 g walnuts;
• 2 g citric acid;
• 420 mg water.

We clean the nuts, completely remove all the shells, as well as the membrane. Grind the nuts in a blender until smooth. In a separate container, mix water and sugar to obtain a clear and homogeneous mixture.

Take another container and put 3 liters of water on fire at 85 degrees. First you need to prepare the apricots, cut them into two even parts and remove the pits from them. Transfer them to a bowl for a couple of minutes. We wait until the jam cools down. Boil again and mix.

Jam in slices

Take 410 ml of water, 950 g of apricot, 1450 g of sugar. Wash the apricots, remove the pits, and divide the fruits into even slices. We heat the water, but do not bring it to a boil. Place the apricots in the container for 3 minutes. After this, it is imperative to cool the fruits with running water.

We prick the apricots, making several holes in each of them. Add sugar to the water and boil. Pour the entire solution over the fruit and wait 3.5 hours. Cook for 12 minutes, stirring thoroughly. The interval between cooking is 8 hours. The readiness of the jam must be determined by the color of the apricots; they should become translucent. We only roll it into sterile jars.

Jam with apples

We will need 580 g of apples, 130 g of lemon, 620 g of apricots, 950 g of sugar, a bag of Zhelfix and Quittin, you can also use other additives for making jam. Be sure to wash the fruits, get rid of the seeds, remove the skins from the apples, and rub them well.

In a blender, blend the apricots until smooth. Add a gelling agent and 40 g of sugar, mix everything well and boil. Add the remaining sugar and boil for three minutes.

Ginger jam

You need to prepare 1350 g of sugar, 1900 g of apricot, 20 g of ginger. We remove the pits from the apricots and cut them into any available pieces. Place the resulting pieces into a cooking container, add sugar. Mix everything well and cook for 30 minutes.

It is very important to monitor the foam, because its formation will be a fairly frequent process. Grate the ginger and add it to the jam. You definitely need to check the thickness of the dessert by dropping it on a saucer. If the jam does not spread, you can immediately add it to the jars.

Jam with coffee

We take the following ingredients:

• 800 g sugar;
• 1.1 kg apricot;
• 12 g vanilla sugar;
• 95 ml citrus juice;
• 60 g coffee beans.

We remove the seeds from the apricots, pass one half through a blender, and cut the other half into medium pieces. We take a spacious container and add fruit to it, adding sugar, vanilla sugar and pouring citrus juice on top. Mix everything very well. You should definitely grind the coffee beans in a mortar.

Take thick gauze and place the grains in it. Tie well and transfer to apricot mass. It is enough to withstand 2-3 hours. Boil for 15 minutes, mix well. When the jam thickens, remove the coffee. We pour everything into jars.

Jam with oranges

If you want to prepare such a dessert, you should have a lot of fruit, because the combination of oranges and apricots is quite tasty, because it can sometimes be extremely difficult to stop while tasting.

To prepare we will need:

• 3 kg sugar;
• 3 large and ripe oranges;
• 4-5 kg ​​of apricots;
• 1.5 glasses of water.

Such jam must be cooked with zest, which is why the orange skin should not contain any stains or flaws. Cooking will take a long time, so cook at a quick fix you won't succeed.

The cooking process is as follows:

1. Wash and dry the apricots in small slices.
2. We make syrup from water and sugar, cook it for 5 minutes. As soon as the syrup has cooled, pour it over the apricot slices and put everything on the fire, boil and turn it off.
3. Leave it overnight to allow everything to cool, and put it back on the fire in the morning.
4. Apricots are boiled at least 2-3 times for the winter; oranges are added at the time of the last cooking.
5. The zest is first added to the jam. To do this, the fruits are dried, washed and thinly sliced. The zest is chopped into small pieces. Cook over low heat for 10 minutes.
6. During this time, the oranges are peeled and divided into slices. It is best to use whole slices, but citrus cut into pieces is often acceptable.

Tip: before slicing, prick the skin with a toothpick; in this case, when cooking, the slices will not wrinkle, but will be smooth.

Jam with peaches

Stock up on these ingredients:

• 500 g sugar;
• 1 kg of apricots;
• 1 kg of peaches.

Fruits should be washed and dried, and the seeds should be removed. Cut them into small slices. Mix the peaches and apricots and sprinkle them with sugar, leave in the refrigerator overnight to form juice. After this, you can proceed to cooking. Place the bowl on the fire, stir and bring to a boil, cook for 5 minutes, remove from the heat and let cool.

The procedure is repeated 5 times, heating the fruit over low heat. The better the resulting mixture cools, the tastier the dessert will be. If you use proper cooking, the mixture becomes viscous, like honey, and the fruit retains its aroma as much as possible.

Five-minute jam

To prepare this delicacy you will need 1 kg of sugar and 2 kg of ripe apricots. Making jam is very easy and quick, the main thing is to follow all the rules. You will receive a very tasty and aromatic dessert that will be difficult to refuse.

Let's look at the cooking process:

1. We wash the fruit, throw out the seeds, and put them on a plate.
2. Cover the fruit with sugar and let it brew for 12 hours. If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
3. If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
4. The next day, put the bowl on the fire, boil, and cook for 15 minutes. Cook 3-4 times, let the mixture cool for 5 minutes.

This is where the cooking process ends; before using, be sure to let the jam cool and place it in jars.

Apricot jam

Apricot jam, unlike regular jam, requires a more serious approach to preparation because it has a slightly thicker consistency. This option would be just a wonderful dessert for the winter.

The jam is characterized by a rather rich taste and also has a unique aroma. Despite the fact that it contains several times less useful substances than in jam, it is more popular.

Any type of apricot will be useful for cooking, the main thing is that they have a fibrous structure, regardless of their size. The end result is a mixture and tender pulp, so it doesn’t matter what size fruit was used.

The ingredients used are:

• 1.5 kg sugar;
• 3 kg soft apricot;
• 0.3 l of water.

The cooking recipe is as follows:

Take washed apricots. We get rid of the seeds, place them in a saucepan, pour a small amount water and cook on fire for 15 minutes. The mass must be homogeneous. Let the apricots cool for a couple of hours. To save your time, it is best to start cooking in the evening and continue in the morning.

After this, you need to drink the resulting mixture until you are full; this is quite a long task, so you need to be patient. The puree should be thick, it will be half the original amount. Pour sugar into the mixture and cook until it turns a dark amber color. It is important to ensure that the paste does not burn; to do this, you need to stir it all the time. Boiling jam fills jars or other containers.

Jam with gelatin

This jam will not leave any connoisseur of sweets indifferent. For preparation you will need the following ingredients:

• 800 g sugar;
• 1 kg apricot;
• 100 ml water;
• 3 tbsp. spoons of instant gelatin.

To begin with, we carry out standard procedures with apricots, separate the pulp and cover it with sugar. The pulp will immediately separate. Set aside the resulting mixture for a couple of hours so that even more juice is formed and the sugar becomes soluble.

The first time, 30 minutes of boiling over low heat will be enough. Let it cool for a day. The second time we cook for 20 minutes and collect the foam.

We breed in cold water gelatin and let it swell. The third time we cook for 15 minutes, and add gelatin to the mixture, keeping it on low heat for all 2-3 minutes.

The jam turns out to be very thick, but not as thick as jelly. This consistency will allow you to enjoy it and enjoy its taste characteristics.

This jam can be eaten immediately or stored for the winter. Everyone will want to enjoy such an amazing dessert in winter, so you need to prepare for the cold season in advance.

1. Really tasty jam is obtained without seeds, which is why you should never be lazy to remove the seeds from apricots. Eat individual recipes and for jam with seeds, but classic recipes will be much pleasant and tasty without their presence.
2. If the seed kernels are not characterized by pleasant taste, then it is best to replace them with other components, because all this can simply ruin the overall taste of the dessert. A good option Almonds or nuts will be a substitute; they go perfectly with apricots.
3. If you remove the skin from apricots during cooking, you will get a more homogeneous mixture and pleasant pulp. If you cook this consistency for 30-40 minutes, the result will please you with its viscousness, which will resemble jam.
4. In order for the apricots to be fully cooked and to form the required consistency, it is best to choose medium-sized fruits, because they will reduce the cooking time and will also be practical to use. Be sure to get rid of the seeds when it comes to standard jam options. You also need to cut the fruit into two parts, because in this case it will be able to quickly acquire the desired appearance and will not take up time for its preparation.
5. You need to cook the jam in a deep vessel, because the result will be very tasty, and one jar will not last you for a long time.
6. Before canning jam or preserves, jars and lids must be evaporated and undergo special treatment. This will not only save time, but will also increase safety at the time of eating.
7. There should be more fruits available than prescribed in the recipe, because various incidents may occur during the brewing process. To anticipate and avoid them, it is worth stocking up on a large number of apricots. All fruits must be thoroughly washed, free from any blemishes and ripe.
8. Before the cooking process, you need to take care of the availability of all the dishes, fruits and sugar, because the lack of certain ingredients can affect the quality and cooking time.

You have become familiar with all the modern recipes for preparing delicious apricot jam, as well as some tips that will help you make the process more enjoyable and memorable.

If you follow all the rules, jam or jam will be very tasty, aromatic and healthy. Everything is in your hands, stock up on fruit, gather your thoughts and create. You yourself are the creators of delicious, healthy and low-calorie desserts.

Just a few days, and your kitchen will have a sufficient number of delicious jam options, with which no frost or unpleasant weather is scary. Try to create not only classic versions of recipes, but also use exclusive options that have amazing taste characteristics.

Watch the video - apricot jam “Five Minute”:

Watch the video - a simple recipe for apricot jam:

One of the summer activities is preparing berries and vegetables for the winter. There is nothing better than when you open your jam or pickles in the cold season. Today we’ll just talk about apricots. We will prepare apricot jam for the winter. Let's learn how to cook without seeds, and with them and slices. Let's look at the royal recipe. Our jam will be thick and tasty. And creating such a masterpiece is very simple and easy.

The article describes the following recipes:

1. Classic: pitted
2. Quick recipe Five minutes
3. Cook in slices: simple and tasty
4. Royal recipe
5. Cooking in a slow cooker: video

You can see how to make strawberry jam for the winter. It turns out thick, tasty and aromatic.

Recipe for pitted apricot jam: preparing for the winter

The first one presented to your attention is the classic cooking method. We will cook the apricots in 3 stages. This will allow us to preserve the maximum of nutrients and at the same time preserve the fresh taste and summer aroma of the 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!

Preparation:

1. Prepare the berries. Apricots need to be washed and dried. Separate from the seeds.

2. Transfer to a large saucepan. Add sugar. And we leave it from evening until tomorrow morning in our case. Let's see how much juice it produces. And then let's start cooking.

3. In the morning the apricots gave juice. The sugar has almost dissolved. We put it on fire. We are waiting for it to boil. Reduce heat and keep for literally 2-3 minutes. We leave it for the next day.

4. Second day. As you can see in the picture, they are all soaked through. Place on low heat and wait for it to boil. Remove from heat and leave for the next day.

5. Third day. The jam is transparent. The berries are soaked. There are intact ones. Place on low heat. When it boils, cook for five minutes. Then we put it in sterilized jars.

When boiling, foam forms. We collect it from the surface.

6. Once the jars are closed, they need to be turned upside down. They will stand like this until they cool completely.

The jam is ready!

Apricot jam “Pyatiminutka” without seeds: prepared quickly and tasty

The recipe has been tested for years. Only we will significantly reduce the sugar intake. According to the classical method, we take 1 to 1. This jam was well stored even at room temperature. In theory this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.

Preparing the jam:

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

We weigh it without seeds!

Sprinkle the apricot with sugar. Let's level it out a little. Cover with a lid and leave for 3-4 hours. Apricots should give juice.

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

The lids can simply be filled with boiling water. Place them in a separate container and leave for 7-10 minutes.

3. 4 hours have passed. Place on low heat and slowly warm up. There is no need to interfere. As the apricots warm up, you can slowly stir them from bottom to top.

4. Warm up further. We need the sugar to completely dissolve. Don't forget to stir, but not often, as needed. The jam was almost boiling. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into jars.

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

6. The jam is ready. Since it contains 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. The jam is practically not cooked, but only poured with syrup. This is done within three days.

The composition is the same:

• 1 kilogram of apricots
• 1 kilogram of sugar

Cooking process:

1. Wash the berries. We dry them. Separate from the seeds.

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

2. Pour sugar into a saucepan. Pour in about 15 milliliters of water per 1 kilogram. And put it on fire. Stir. The sugar should dissolve and boil. Once it boils, simmer for about 5 minutes.

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

3. To prepare the syrup, immediately pour it over the apricots. Carefully distribute the berries throughout the volume.

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

5. The jam let out the juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the saucepan 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 over our apricots. Cover with a lid and cling film. and Leave for the next day.

7. On the third day we repeat the procedure. Drain the syrup, boil and pour over the apricots. Leave it for a day.

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

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

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

Royal recipe for apricot jam with nuts

Let's make jam like a king. The method is unusual. Its essence is that the seeds are removed and some kind of nut is replaced. In our case, walnut. In this case, the berries remain intact. And if you don’t have nuts, you can cook it with seeds.

Ingredients:

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

Let's start cooking:

1. The berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now you need to remove the seeds. We make an incision along the berry and carefully remove the seed. And immediately put it in its place Walnut. And so with each berry.

You can use the seeds as a filling. But for this you need to take out the kernels and add them to the apricot instead of the nut. But remember that kernels can taste bitter. It's better to add nuts!)

And instead of walnut, you can use any other one.

2. Prepare the syrup. Pour water into the pan. 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 heat and cover with a lid. Let it sit for 5-6 hours. During this time, the berries will be saturated with syrup.

3. Then put it on the fire again and bring it to a boil. As soon as 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 cook over low heat for 30 minutes. Remove currant or cherry leaves if you added them. Then we put it into jars.

4. Apricot jam according to the royal recipe is ready. Two kilograms of apricots yielded 4 half-liter jars and one half-liter jar with syrup. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!

How to make pitted apricot jam in a slow cooker?

We will use a multicooker to help us prepare. I present to your attention detailed video recipe.

Grocery list:

• Apricots without seeds - 2 kilograms
• Sugar - 1 kilogram
• Juice of half 1 lemon
• Agar - 2 tablespoons

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

Brief description of the video

Wash and dry the apricots. Naturally we remove the seeds. Place apricot, sugar and lemon in a multicooker bowl. Set the “Jam” mode and cook for 2 hours. Add agar at the end.

Apricot is one of the wonderful creations of nature. Not only is it delicious, but also healthy. What a pleasure it is to eat apricot jam in winter. When a piece of summer is on the table. Today we have discussed several recipes for apricot jam for the winter. Several options: with seeds, without seeds and slices. We learned how to make jam like a king. We sorted out a quick recipe 5 Five minutes. It turned out thick, aromatic, sweet and very tasty!

Product proportions for apricot jam
To prepare apricot jam, you need 1 kilogram of sugar per 1 kilogram of apricots and 200 milliliters of water.

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

Apricot jam in a slow cooker
1. Pour apricots and sugar into a multicooker and cook on the “Baking” setting for half an hour.
2. Stir the jam regularly and make sure it doesn’t run away.
3. The ideal amount of jam products in a multicooker is 1/2 of the total volume of the multicooker.

How to cook apricot jam with almonds

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

Good afternoon friends!

There are a lot of cooking recipes, and they can be divided into several types: whole, seedless; whole, seedless, with kernels; cut into slices, pitted; whole, seedless, stuffed with kernels inside.

Apricot, these words bring back childhood memories. Pioneer camp in Central Asia, times Soviet Union. I took three shifts every year, all summer. The camp was located on several hectares of land. There were a lot of fruit trees growing on its territory. And also - huge flower beds of tea roses, their aroma in the windless evening hung over the entire camp. I really want to write a mind-blowing recipe for tea rose jam, but that will be for next time.

So, all children were allowed to pick fruits without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large, with egg, apricots. We broke them in half and enjoyed the aromatic and tender pulp. It seemed that there was nothing tastier in the world. All the bones were collected and then split with stones. The kernels were strung on a thread and the result was gorgeous, tasty beads, which were then somehow unnoticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from apricot halves for the winter

Ingredients:

• apricots - 1 kg
• sugar - 600 grams
• water - 1 glass
• citric acid - 1/2 tsp.

Preparation:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without seeds, we need to take apricots whose pits can be easily separated.

We select dense, ripe and strong fruits. Wash them thoroughly and carefully, place them on a towel and let them dry.

You can cook it with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half and remove the pit. Place the prepared slices in a bowl.

In another container, cook the syrup. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots. Leave to soak for 12 hours.

Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour in the fruits and leave for 12 hours.

Thus, we poured the syrup three times, and it was time to boil it completely. Place the cooled apricots on low heat, bring to a boil and simmer for 3 minutes. While boiling, stir with extreme caution so as not to mash the fruits. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

After the jam has boiled, set the bowl aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired thickness. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, don’t forget to add a little citric acid or lemon juice, this will save you from sugaring.

What a beauty! Each slice, like a piece of amber, pleases with its beautiful appearance and mind-blowing taste.

Pour the finished jam into prepared sterilized jars and seal with boiled screw caps. Turn the jars upside down and cover them with a blanket until they cool completely. Store in a cool, dark place.

If you don’t have that much time for cooking, you can reduce it. After three pours of boiling syrup, put them on small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.

How to make apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. The sweet treat turns out to be enjoyable yellow color, thick and very, very tasty. Cooking time 30 minutes.

We will need:

• apricot -1 kg
• sugar - 500 gr.
• water - 1/2 tbsp.
• lemon juice - 1 tbsp. l.

Pitted apricot jam with kernels - a royal recipe

Preparing a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of skill and virtuosity of the housewife. Tart taste, pleasant aroma and kernels, which, no matter how much you add, always seem to be in short supply, and which are always eaten first.

Ingredients:

• apricots - 2 kg
• sugar - 1.5 kg
• kernels or nuts - 300 gr.
• water - 2 - 3 tbsp.
• citric acid - 1 tsp.

Preparation:

We choose fruits that are ripe but firm. Wash well and dry.

Next, remove the bone using a wooden skewer. We place a skewer at the place where the stalk is attached, press on the seed and push it out on the other side, trying to do less damage to the integrity and pulp of the fruit.

To clean the kernels from the brown film, you need to pour boiling water over them for 2-3 minutes; the films are easily removed.

When I don’t get enough kernels or if they are bitter, I replace them with almonds.

You can use any nuts as a “filling”: walnuts, hazelnuts, cashews.

In another container, cook the syrup. Pour water, add sugar and citric acid, dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.

Leave to soak for 12 hours. During this time, they will soften and become saturated with syrup, and the seeds will give off their taste and aroma.

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.

Then we repeat the process twice. When preparing jam, there is no need to stir it, as the fruit may be damaged. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.

Foam that appears on the surface in large quantities must be removed with a slotted spoon or spoon.

When the syrup becomes thick and viscous enough, and the fruits are translucent, the jam can be considered ready.

Pour boiling water into sterilized jars and roll up. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

You can store such jam for no more than a year, because the seeds begin to produce poisonous hydrocyanic acid, which can cause poisoning

In our country, this apricot dessert only lasts until the New Year.

Apricot jam “5 minute”

Despite the simple recipe, it turns out very tasty and healthy, since thanks to minimal heat treatment, apricots retain a maximum of vitamins.

Ingredients:

• apricots - 2 kg
• sugar - 2 kg

Preparation:

Wash the fruits and dry them. Cut into two halves along the groove and remove the seeds.

Place the fruit halves in the bowl in which we will cook the jam and cover with sugar.

Leave overnight. The apricots gave juice in which they will be cooked.

Place the bowl over low heat and stir gently with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, right up to the neck and roll up the lids.

Turn the jars upside down, cover with a blanket and leave until completely cool. Store in a dark and cool cellar for no more than 1 year.

Delicious apricot jam with orange, coffee and nut flavors

We will need:

orange flavored:

• apricot 1 kg
• orange 2 pcs.
• sugar 1 kg

coffee flavored:

• apricot - 1 kg
• sugar - 500g
• ground coffee beans - 5 tbsp. l.
• instant coffee - 2 tsp.
• vanilla sugar - 1 sachet
• lemon - 1 pc.

with nut flavor:

• apricot - 1 kg
• sugar - 600 gr.
• cinnamon - 2 sticks
• nutmeg - 1/3 tsp.
• lemon - 1 pc.
• walnut - 200 gr.

Three new recipes for apricots with different flavors. I assure you that the main experts - children - will be pleased.

If you liked the recipes, click “Class” and “Share”. And you can leave your interesting suggestions in the comments.

Of the huge variety of apricot jam recipes, the most popular are those that require preliminary preparation. sugar syrup, which is subsequently poured over apricot fruits. With this method of cooking jam, the shape of slices or whole fruits is preserved as much as possible, which has a positive effect primarily on appearance blanks. In addition, some recipes allow you to avoid cooking the apricots themselves by using hot sugar syrup, which also allows you to preserve the fresh taste and amazing aroma of the delicacy.

Below we will offer options for preparing syrup for apricot jam and talk about the intricacies of using it in practice to obtain the ideal taste of the preparation.

How to prepare syrup for apricot jam?

Ingredients:

Calculation for 1 kg of apricots:

• purified water – 250 ml;
• granulated sugar – 1.2 kg.

Preparation

To prepare the syrup, in this case, mix sugar syrup and purified water in a saucepan, then place the vessel on moderate heat and heat with continuous stirring until all sugar crystals dissolve and boil. Pour the resulting syrup over previously washed and pitted apricots. We leave the fruits in the syrup for ten hours, after which we pour the aromatic liquid back into the pan, let it boil and simmer for seven minutes. Pour the sweet liquid over the apricots again and leave again for ten hours. We repeat the procedure a couple more times, after which we once again fill the apricots with syrup, boil, without disturbing, for seven minutes together with the fruits and place them in sterile jars for storage.

How to cook sugar syrup for apricot jam “Five Minute”?

Ingredients:

Calculation for 1 kg of apricots:

• purified water – 650 ml;
• granulated sugar – 650 g.

Preparation

To prepare Pyatiminutka apricot jam, less concentrated sugar syrup is often used. This preparation turns out to be aromatic, retains a maximum of vitamins and has a fairly liquid consistency. “Pyatiminutka” jam is especially in harmony with it; it is added along with slices of fruit when preparing jelly, and also complements cakes with it, using a liquid base for the preparation, and filling the cream with pieces of apricots for the layer.

Sugar syrup is prepared traditionally by mixing water and granulated sugar and heating the mass until all crystals dissolve and boil. In this case, apricots must be taken with dense pulp or even slightly unripe, washed and removed from the seeds. If desired, the fruit slices can be left whole or cut into several parts or chopped into cubes.

Pour boiling syrup over the prepared fruits and leave until completely cooled, but not less than five hours. Then drain the syrup and boil for a minute. We repeat the procedure five times, after which we boil the syrup together with the apricots for the last time, boil the mixture for five minutes and pour it into sterile jars.

How to make syrup for apricot jam with lemon juice and ginger?

Ingredients:

Calculation for 1 kg of apricots:

• lemons – 280 g;
• ginger root – 30 g or to taste;
• purified water – 210 ml;
• granulated sugar – 950 g.

Preparation

This recipe for making sugar syrup allows you to get an incredibly aromatic and piquant preparation, the originality of which is achieved by adding lemon juice and ginger root.

Pour water into a suitable container and add granulated sugar. Let the contents boil and the sugar dissolve with continuous stirring, then squeeze the lemon juice into the syrup, add the peeled and cut into circles or cubes ginger root and boil the mass for ten minutes. For an even richer taste, you can add a few kernels extracted from apricot kernels. Pour the resulting spicy syrup over the prepared apricot slices and leave until completely cool. We repeat the procedure three times, the last time we put it on the fire together with the apricots, boil it to the desired thickness and pour it into prepared sterile containers.