Cooking apricot jam. Apricot jam for the winter at home

Being rich in pectin, apricots are great for making jams even without additional thickeners. We will describe in detail how to cook apricot jam at home using various techniques below.

How to make apricot jam?

As part of this recipe, jam is cooked using the basic trio of ingredients, without the addition of gelatin or pectin. This technique is much simpler, but it also takes more time to boil the fruit.

Ingredients:

• apricots (halves) - 8 tbsp.;
• lemon juice - 55 ml;
• sugar - 940 g.

Cooking

Place the prepared apricot halves in an enamel bowl, pour over lemon juice and sprinkle with sugar. Place the bowl of fruit over medium heat and wait until the liquid comes out of the fruit, mixes with sugar and turns into syrup. When the syrup comes to a boil, turn down the heat and leave everything to boil for half an hour, stirring occasionally to prevent the apricot from sticking to the bottom of the dish. At the end of the time, when the jam becomes homogeneous, it can be laid out in a pre-sterilized container and rolled up.

How to cook delicious apricot jam for the winter?

Apricots can be paired with a wide variety of supplements. In this case, we decided to supplement the jam with alcohol by splashing a little kirsch on the fruit.

Ingredients:

• apricots - 1.3 kg;
• water - 55 ml;
• sugar - 590 g;
• - 10 ml;
• kirsch - 15 ml.

Cooking

Prepare the apricots by cutting them in half and removing the pit. Place the apricots in an enamel bowl, fill with water and boil until softened. Pour in the granulated sugar, and continue cooking until the jam becomes homogeneous and thickens. Drop the thickened jam onto a saucer chilled in the freezer to check its readiness. If a drop of jam has frozen, covered with a film, then the workpiece is ready to be poured into a sterile container. Just add kirsch and lemon juice to the jam beforehand.

How to make apricot jam with gelatin?

Gelatin in the recipe for apricot jam helps to significantly reduce the preparation time. True, before a short boil, the apricots will need to stand covered with sugar in order to release a sufficient amount of juice.

Ingredients:

• apricots - 2.3 kg;
• sugar - 1.8 kg;
• - 115 g.

Cooking

Divide the apricots into pieces of the desired size. Place each of the pieces in an enamel bowl and cover with a mixture of sugar and gelatin. Leave the fruits to let the juice out all night, and in the morning place the future jam on medium heat and boil for 7-10 minutes. Distribute the still hot workpiece into a pre-sterilized container.

If you do not know how to cook apricot jam in a slow cooker, then you can also use this recipe. Set the "Extinguishing" mode and cook all the ingredients for an hour.

How to make apricot jam with Confiture?

"Confiture" is the name of a home-preserving additive that contains sugar, citric acid, and pectin. Thanks to the latter, homemade jams are able to thicken strongly in a minimum amount of time.

All proportions of the ingredients are indicated on the packaging of "Confiture". Prepare the apricots by separating the pulp from the stone, and then place it in an enamel bowl and knead well. Pour the "Confiture" and boil the jam for about 5-7 minutes. Pour the finished jam into jars and roll up.

How to make apricot jam for the winter? Often such a question arises with a large crop of fast-ripening apricots, which are no longer suitable for compote. Therefore, from soft, overripe fruits, you can safely make apricot jam.

No less delicious jam can be made from dried apricots (dried apricots), but our recipe calls for fresh fruit.

Advice from the Miracle Chef. In its structure, apricot jam, confiture, should be uniform and thick, this is its main difference from.

And in order to achieve the desired density, jams are boiled much longer than similar berry blanks.

The recipe for apricot jam is also suitable for lovers, because these two fruits have some similarities with each other. If desired, you can add a piece of pumpkin during cooking, if any.

Homemade apricot jam will give odds to the most promoted store brand, not only in taste, but also in cleanliness of preparation: the absence of preservatives, the use of fresh, high-quality fruits - this can be judged by looking at the apricot jam recipe and its composition.

Ingredients for Pitted Apricot Jam

• granulated sugar - 1.2 kg;
• apricots - 1 kg;
• citric acid - 0.25 tsp;
• vanilla sugar - 2 tsp

Apricot jam recipe for the winter

1. Before cooking, wash the fruits, cut, remove the seeds.
2. Then we twist the fruit through a meat grinder or grind it with a blender, transfer it to a basin or a large enameled pan.
3. Pour granulated sugar, vanilla into the resulting apricot puree, mix with a wooden spatula. Cover with a towel and leave on the kitchen table until the juice appears (approximately 8-12 hours, depending on the temperature of the room).
4. Next, put the container on the stove, add acid and bring the mass to a boil. There will be a lot of foam, so when it appears, remove it into a separate plate.
5. Reduce the heat and boil the jam until the desired thickening, and this is at least half an hour. The duration of preparation of apricot jam depends on the desired consistency. The longer we cook, the thicker the confiture will be, and vice versa.
6. We lay out the finished jam in pre-prepared sterilized jars, twist it with metal lids, then follow the same steps as in the jelly and recipes, that is, wrap it up.

The only minor drawback of the recipe is the color change from orange to darker, due to the long boiling of the fruit. But it does not matter, the jam is still very fragrant and tasty.

In winter, we use it as a filling for pies, pies, pancakes, pancakes, etc. Not everyone likes it when pieces of fruit come across in sweet blanks, so in this case, jam or marmalade would be ideal.

Apricot jam is nice to eat in the cold winter. A properly prepared product pleases with a sunny color and excellent aroma.

Gardeners are looking for ways to preserve the harvest of sunny berries. Apricots are dried and frozen. But the fastest way to cook is jam. It preserves vitamins. The consistency of the product allows you to spread it on bread. Some gardeners decorate pastries with amber jam.

The advantage of a treat: a dessert prepared according to the rules is stored at room temperature. This is important for summer residents who do not have a cellar.

The specifics of the preparation of apricot jam

Before cooking, evaluate the product being prepared. It is characterized by:

1. Jam is a product with a dense homogeneous consistency. It retains its shape and does not spread. From some varieties, a marmalade-like jam is obtained.
2. It is boiled without making syrup. The water is replaced by the secreted juice.
3. Cooking is done in 1-2 doses. A break is made to add possible ingredients or puree.
4. Peel, seeds or pieces of undercooked berries in the product are unacceptable.

It is important not to digest the product: a color that has changed from amber to brown indicates a spoiled taste. It's impossible to fix the situation.

How to choose and prepare apricots

The outcome of the whole event depends on the competent choice of raw materials. Gardeners like to make jam due to the fact that overripe and even mashed berries are suitable for it. An excellent product is obtained from a perch. The only downside is the big bone. This should be taken into account when calculating the amount of sugar.

The main conditions for choosing apricots:

• the skin must remain intact;
• the fruit must retain marketability (rot is unacceptable).

The berries rejected during sorting are not thrown away, but turn into a healthy and tasty delicacy. Jam is liked by adults and children.

Before cooking, the raw materials should be washed in a colander under running cold water. Then spread on a paper towel to remove excess moisture.

Bones in most varieties are easily removed by hand. But sometimes summer residents help themselves with a knife.

Most recipes are given by weight for pitted apricots.. The dry product should be weighed, then the removed bones. The difference is the weight of the pitted fruit.

How to make apricot confiture at home

Gardeners have accumulated enough recipes for a delicious dessert. They differ in the set of ingredients and cooking technology. But everyone deserves attention. Every hostess can find a suitable one.

Easy winter recipe

This dessert will turn out even for inexperienced chefs. And the thick product will delight all family members and guests with a summer taste. Ease of preparation will allow you to process a large crop of sunny fruits. It is enough to stock up on sugar and some amount of time.

You will need:

• pitted apricots - 1 kilogram;
• granulated sugar - 750 grams.

How to cook:

• put the prepared berries in a copper basin;
• sprinkle with sugar;
• leave for 2-3 hours to separate the juice;
• put on a slow fire;
• bring to a boil and cook for 15 minutes;
• regularly remove the foam;
• remove from fire and cool;
• puree with a blender until a homogeneous mass is obtained;
• put on fire, bring to a boil and cook for 5 minutes.

In the absence of a blender, the fruits can be rubbed through a sieve. They are pre-cooled.

Pack the finished dessert in sterile jars and immediately roll up. Turn over and wrap. After cooling, store at room temperature in a dark place.

In a slow cooker

This recipe will please summer residents with a limited amount of free time. The slow cooker does not require the presence of the owner: she can cook the dessert herself. It is enough for the gardener to prepare and lay the ingredients.

What do you need:

• 1 kilogram of pitted apricots;
• 750 grams of sugar;
• lemon acid.

How to proceed:

• put the berries in the multicooker bowl;
• sprinkle with sugar;
• turn on the “Vegetables” mode for 2 minutes to extract juice;
• after finishing, puree the apricots;
• add citric acid;
• turn on the "Baking" mode (set time - 20 minutes);
• after finishing, carefully remove the foam.

Pack the finished hot delicacy in sterile jars, roll up with sterile lids. Apricot dessert is kept on a shelf in the kitchen.

With a blender

This kitchen appliance will always save the summer resident's time. It is permissible to use a submersible or a glass. The first is more convenient: you can puree apricots immediately in the basin.

What to cook for cooking:

• apricots - 1.5 kilograms;
• granulated sugar - 1 kilogram;
• lemon acid.

How to proceed:

• puree the fruits with a blender;
• put in a basin;
• put on fire and add 500 grams of sugar;
• bring to a boil and cook for 5 minutes;
• add 500 grams of sugar and cook for another 5 minutes;
• pour the last half a kilo and cook for 10 minutes;
• at the end add citric acid.

Ready jam immediately pour into sterile jars and seal. The delicacy is stored in the room until the next harvest.

In a bread maker

This piece of kitchen utensil heats up gradually. It has a "Proof dough" option. During kneading, automatic mixing takes place. Summer residents are given the opportunity to reduce the time they are present when making jam.

What to cook:

• apricots - 1.5 kilograms;
• granulated sugar - 1 kilogram.

How to cook a treat:

• puree apricots;
• put in the bowl of the bread machine and cover with sugar;
• turn on the option "Proofing test";
• enable the option "Baking buns";
• Ready jam immediately put into jars and roll up.

Some models of bread machines have combined modes: when you select "Baking", "Proofing the dough" first occurs.

Seedless

In rare cases, the stones of apricots are separated with a large amount of pulp. A little trick will help to make jam from such fruits:

• put apricots in a saucepan and put in a water bath;
• withstand at a barely noticeable boil of water for 30 minutes;
• cool down.

Stewed apricots will easily separate from the pits. Then the summer resident remains to apply the recipe he likes. The released juice should also be used in cooking.

With agar-agar

Agar-agar is a herbal preparation made from red or brown algae. This complex substance has a gelling effect. With its help in cooking, they achieve the desired consistency of products. Food technologists designate the substance with the code E406. The quality of the ingredient is easy to determine by color: white or slightly yellowish is the best.

Apricot jam with agar-agar is thick. Cooking time is reduced.

What do you need:

• 1 kilogram of apricots;
• 1 kilogram of granulated sugar;
• 10 grams of agar-agar;
• soaking water.

How to cook step by step:

1. Pour apricots with half the amount of granulated sugar. Leave for 1 hour to separate the juice.
2. Put on fire and boil for 1 minute.
3. Cool and puree.
4. Add the second half of the sugar and cook for 7 minutes. Remove from fire.
5. Soak agar-agar in water according to instructions.
6. Put the soaked agar-agar in the jam. Stir until completely dissolved.
7. Put on fire. Cook for 2 minutes. Stir constantly.

Cork hot dessert. The jam retains a light yellow color. The consistency becomes thick. Such a product can be used together with cream for filling tartlets.

with gelatin

Gelatin is an analogue of agar-agar. This substance gives the jam the required density. Cooking time is reduced. But gelatin is made from the bones and cartilage of animals. Some sensitive summer residents note a change in the taste of apricots.

What will be required:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 3 tablespoons of gelatin.

How to make delicious jam:

• lay the fruits in a basin and cover with sugar;
• leave for 3-4 hours to extract juice;
• drain a glass of juice (it will be required to soak the gelatin);
• puree the contents (use an immersion blender or press);
• bring the contents to a boil;
• warm up slowly for 10 minutes;
• dilute gelatin in juice according to the instructions on the package;
• add gelatin to the product, stir;
• heat up and cook for 3 minutes.

Remove the finished delicacy from the heat, put in dry sterile jars and roll up. The dessert will keep for six months at room temperature.

With almonds

Adding all kinds of nuts to fruit dishes is a long-standing culinary tradition. They give an unexpected touch to your favorite treat. Some summer residents use only sweet almonds, others combine sweet with bitter in an arbitrary proportion. Who loves what!

What will be required:

• 1 kilogram of apricots;
• 750 grams of granulated sugar;
• 1 teaspoon cinnamon;
• 200 grams of shelled almonds.

It should be remembered: nut flakes spoil the taste of the finished product.

How to make unusual jam:

• Pour almonds into a bowl, pour boiling water for 10 minutes;
• then immerse in cold water for 5 minutes;
• again pour boiling water for 5 minutes;
• Drain the water, peel the almonds;
• dry the nuts and chop into desired pieces;
• sprinkle apricots with sugar;
• add cinnamon, nuts and cook for another 10 minutes.

Arrange the finished jam in clean jars. The delicacy is stored in the cellar or on the bottom shelf of the refrigerator for 3-4 months.

With lemon

This recipe will appeal to gardeners who prefer a sour taste. It is given by the lemon. What will be required:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 1 medium lemon.

How to proceed:

• prepare a lemon: use a special knife to erase the zest, peel off the films;
• divide the lemon into slices;
• puree lemon and apricots;
• put in a basin, cover with sugar;
• put on fire and boil for 5 minutes;
• add the zest and cook over low heat for 15 minutes.

Pack the hot product in sterilized containers, seal. Dessert keeps in the refrigerator for six months.

with orange

The traditional combination is used: orange and cinnamon. Jam takes on a New Year's shade.

What to get:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 1 medium orange;
• half a teaspoon of cinnamon.

How to proceed:

• remove the zest from the orange;
• clean and remove white films;
• puree apricots and orange;
• put on fire and cook for 10 minutes;
• add cinnamon and zest and cook for another 10 minutes.

Pour the finished jam into sterile jars and roll up. The delicacy is stored at room temperature until the next harvest.

With vanilla and cane sugar

Brown sugar is used. It retains the molasses that is removed during the purification of white refined sugar. This ingredient is less sweet, has a bitter aftertaste. Natural vanilla adds sophistication to the jam.

What to prepare:

• 1 kilogram of apricots;
• 800 grams of brown sugar;
• 2 vanilla pods.

How to proceed:

• puree apricots;
• put in a basin and cover with sugar;
• bring to a boil and simmer for 10 minutes;
• add vanilla seeds and cook for another 10 minutes.

Pour the hot treat into clean jars. Jam will keep in the refrigerator for 5-6 months.

How to store apricot jam

The exception is jams with additives. Changing the recipe will result in a shorter shelf life. These desserts are kept in the refrigerator.

Confiture is a jelly-like sweet dish made from berries or fruits. Moreover, the fruits can be crushed completely or found in the form of pieces - if they are fruits, or whole - berries. The peculiarity of confiture lies in the jelly-like state. It is achieved due to the presence of gelling substances in the fruits themselves or the addition of artificial gelling agents.

Confiture is prepared from various berries and fruits. Apricot confiture is one of the most famous and is valued for its excellent taste, delicate texture and orange-sunny color.

Basic principles of preparation of apricot confiture

All jams are prepared in approximately the same way.

First, the fruit - in our case, apricots - is washed, the bones are removed from them. It is advisable to remove the skin as well, since in these fruits it is quite dense and fluffy, moreover. Cut apricots into pieces or grind more thoroughly. They are covered with sugar or poured with sugar syrup and boiled for a certain amount of time.

It is possible to add flavoring seasonings - lemon juice, orange or their zest, anise, mint, lavender, alcoholic beverages such as liquor or cognac. A mix is ​​possible, that is, a combination of apricots and other fruits and berries in confiture.

Gelatin, agar-agar, pectin, gelfix can be added as a gelling agent.

Ready apricot confiture, if it is a preparation for the winter, is poured into jars and covered with lids. Keep cool.

A simple apricot confiture

This is the most simple, basic recipe for making apricot confiture. Gelling agents are not added here - the desired consistency is achieved due to their content in the apricots themselves. However, in this case, a rather large amount of sugar is taken, so the recipe is for the biggest sweet tooth.

Ingredients

One and a half kilograms of unpeeled apricots

Two kilograms of granulated sugar

Approximately 300 ml of water.

Cooking method

First you need to prepare the syrup, as it is used cold. Boil water and sugar together for a few minutes.

Wash apricots, dip in boiling water for a couple of minutes, then in cold water. After this procedure, they are easily cleaned from the skin.

Remove pits and dip apricot halves into cold syrup.

Put on a small fire and keep until boiling, stirring constantly and removing the foam.

When the mixture begins to boil, turn off the heat, put it in a cool place and leave it there for at least half a day.

Then again heat over low heat, and repeat this a third time. A sign of confiture readiness - apricots should not float, but form, as it were, a single mass.

Hot pour into jars, if long-term storage is planned - roll up with iron lids. If consumed in the near future, then let cool and cover with nylon lids.

Apricot Vanilla Confiture

This option is similar to the base one, but it does not require such a large amount of sugar, and the addition of lemon juice and vanilla diversifies the taste and aroma of the dessert.

Ingredients

A little more than a kilogram of apricots - on the basis that there will be a kilogram without stones

4 cups sugar

A pack of vanilla sugar or vanillin on the tip of a knife

Juice of one lemon.

Cooking method

If desired, peel the apricots from the skin, but you can leave.

Cut the fruit in half, remove the seeds.

Mix sugar with vanilla.

Fold in an enamel bowl, cover with sugar and hold overnight. It is advisable to cover with a lid so that the vanilla flavor does not disperse too much.

After the set time, put the dishes on a small fire, add lemon juice and keep until the sugar dissolves.

When the sugar dissolves completely, add fire and cook for a quarter of an hour, removing the foam. The mixture should boil, but not too violently.

Then reduce the fire again and cook until tender. Readiness is checked with a large drop on a plate. It is carried out with a dry spoon or something similar. The halves of the drop should not connect.

When this state is reached, the confiture is ready. It must be poured into containers and closed. Turn over, stand, covering, for several hours. Store in a cool place.

Apricot confiture with pectin

Pectin is a gelling agent that is produced from extracts of apples and citrus fruits. In the case of preparing confiture with this additive, lemon juice is not needed in the recipe. The ratio of apricots and sugar depends on what kind of pectin it is. The package usually indicates its ratio with the ingredients of the dish. For example, let's take the average pectin index - 1:2. If the second number is less, then you need to take more sugar. And, accordingly, vice versa.

Ingredients

A kilogram with a small amount of apricots - based on the fact that about a kilo will be peeled

Half a kilo of sugar

Package of pectin labeling 1:2.

Cooking method

Prepare apricots. If desired, remove the skin by dipping the fruit in boiling water. Remove bones.

Finely chop the fruit with a knife.

Mix apricots with sugar and pectin, put on high heat.

Stir constantly so that the sugar does not burn, but dissolves. If the mixture is very thick, you can add a couple of tablespoons of water.

After boiling, slightly reduce the heat and boil for five minutes. With pectin, the cooking time for chopped apricots is very short.

Remove from heat, pour into jars, close. Such a dessert resembles marmalade, where fruit particles are found. If you need a thinner confiture, add more water during cooking.

Fruits and Herbs: Apricot Confiture with Lavender and Lemon

The aroma of lavender flowers gives an unusual pleasant note to apricot confiture. And the use of lemon makes the dessert not cloying and enriches its taste. Lemon juice and zest can be replaced with orange, and lavender with mint.

Ingredients

Kilogram with small apricots

Sugar, depending on desire, from 500 grams to a kilogram

1 whole large lemon or two small ones

A teaspoon of dried lavender flowers

Cooking method

Wash apricots. If the skin is even, and they themselves are very ripe, then you can not peel. If the fruits are not too soft, and the skin is with a clear fluff, it is better to peel. Immerse for a couple of minutes in boiling water, cool, remove the skin.

Remove the bones, divide into halves.

Put in a container for cooking jam, pour sugar.

Remove the zest from the lemon with a grater or a special device - you should get a couple of teaspoons.

Then squeeze out the juice - the more the better.

Add juice and zest to apricots with sugar.

Put on a small fire and cook for 20 minutes.

Remove, cool slightly and run a blender through the mixture. You can achieve a homogeneous mass, or you can leave a few whole pieces.

Boil the confiture until tender, check drop by drop - if it does not spread, the dish is ready.

Pour the lavender flowers, turn off the heat, stir.

Pour into jars, close, wrap. It is best to try the dessert at least a week later, when it is infused and saturated with lavender aromas.

Gourmet dessert: apricot jam with liqueur and almonds

This is a special recipe - for the sake of translating it into reality, it is worth trying, but the result is worth it. Here, unlike other confiture recipes, there are many components that together will give exactly that unique taste and smell of warmth, sun, tenderness and apricots.

Ingredients

Half a kilo of apricots

A glass of orange juice

2-3 tablespoons orange liqueur

2-3 tablespoons lemon juice

Half a kilo of sugar

Gelfix packaging

3 tablespoons almond flakes.

Cooking method

Wash ripe apricots, remove pits, cut fruits into slices.

Gelfix mixed with sugar.

Add orange and lemon juice, sugar mixture to apricots and put on fire.

When it boils, pour in the almonds, let it boil for five minutes, removing the foam.

Turn off the fire, pour in the liquor, stir.

It can be poured into jars, if it is done for the future, or cool and serve with tea.

When there are no apricots: winter apricot marmalade from dried apricots

Apricot confiture, in addition to being an independent dessert, is also used for baking. Bagels, pies, pies, cakes, including the famous "Sacher" - all this is very tasty to make with apricot confiture. And if it is not stocked and there are no fresh apricots? Exit - take dried. That is dried apricots.

Ingredients

Take dried apricots and sugar equally by weight

Water - at the rate of one liter per 200 grams of each product.

Cooking method

Rinse dried apricots. It is advisable, when buying, to choose not too dried, fleshy, bright.

Pour water into a container for cooking confiture, pour sugar, put dried apricots.

Put on a small fire and cook for twenty minutes. Dried apricots should become quite soft. If time is not enough, cook more.

Make a puree of dried apricots using a blender. When there were no blenders, it was simply passed through a meat grinder twice.

If you need a filling for the cake, the confiture is ready. You can also drink tea with it, but if there is a desire to stock up for the future, you need to boil it again, pour it hot into jars and twist it.

Tips and Tricks for Making Apricot Jam

To peel or not to peel apricots from stones - the hostess decides for herself. But if the fruits are not too ripe, there are dark spots, a lot of fluff, it is better to remove the skin.

Another problem in the preparation of apricot confiture is whether it is necessary to crush the fruits and how exactly? Some recipes recommend cutting, others passing the already boiled mixture through a blender. There is no single rule here. If the fruits are overripe, they will boil remarkably well without additional help. If you need a completely homogeneous mass, then you should use a blender.

If the apricots are crushed, the cooking time will be longer.

When using gelling agents, be sure to look at the recommendations for the ratio of the additive and the main product. It depends on whether you get the desired consistency of the dessert.

Readiness is defined in different ways. You can drop confiture on a plate, if it doesn’t flow when tilted, but creeps, it’s ready. And the main feature is this: the liquid and parts of the fruit are evenly distributed and the apricots do not float to the surface.

Dasha 06/25/12
What a yummy! I will definitely cook as soon as the apricot peak comes

Mirina 28.06.12
Already the market is full of apricots, both ripe and green. Yesterday I made jam, it turned out so beautiful, thanks for the recipe.

Victoria 27.07.12
Thanks for the recipe, there is always a problem with overripe fruit, but it turned out to be an excellent jam!

Tanya 03.07.13
Boiled apricots for 30 minutes, the jam turned out to be thick and dark amber in color. It seems to me that we call it jam. Delicious spread on a bun or as a filling in pies.

Larisa 24.07.13
I was very pleased with the recipe. Apricot jam turned out thick and fragrant.

Ella 29.07.13
apricot jam turned out to be rare, but tasty (I’m very sorry that it’s rare, but I don’t understand why)

Alyona
Ella, the apricots were probably very juicy, so they released a lot of juice. It took a little longer to boil until the desired consistency. The next time you make jam, pay attention to the juiciness of the fruit and add less water if necessary. Instead of a glass, pour in 2/3.

Vika 02.02.14
I really wanted the apricot jam to turn out thicker, but apparently I didn’t finish cooking it. rushed again).

Julia 08.07.14
Thanks, easy, I'll do it!

Olesya 15.02.15
Apricot jam turned out just amazingly tasty, so thick, fragrant. I adapted to put it in pies - even better than apple jam, and pancakes with such jam are excellent. For tea, it’s also good to spread toast with them, my child bursts them instead of purchased cookies.

Olesya Zhumakpaeva 28.06.15
It's something incredible) It's just space) Parents grow apricots, got it and boiled it) I'm on a diet myself, but I tried

Alena 28.07.15
Olesya, thank you for your feedback. Glad you liked the jam

Alla Nikolaevna 04.07.16
For the first time in 40 years of experience I hear that jam is cooked for 15-20 minutes. and rolled up. This is some sort of compote. In Armenia, they cook like this: We fall asleep berries (halves or quarters - why strain them? We even add bones) and when the juice starts up, usually on the trail. day - put on fire. Bring to a boil for the first time and turn off the heat. If it is morning, then in the evening the cooled mass is again brought to a boil over low heat. Remove the foam and stir so as not to burn. We leave until the next morning. Bring back to a boil in the morning and switch off. We lay out the cooled jam in clean, dry jars and roll up or close the lids. I do not pour water into jam at all - my own juice is enough.

Alyona
Alla Nikolaevna, you did not read the recipe carefully. Apricots are first boiled, then ground, and only then the jam itself is boiled from the ground pulp without adding water. This produces a smooth, thick apricot jam that can be spread on toast, etc. Your recipe is good, but it's apricot jam, not jam. Although, I think, there was confusion because of the English name, they have jam - this is jam, confiture, and jelly. But we have a name for each type of "jam"))))))

Lara 24.06.17
My family loves apricot jam so that the spoon stands up. Therefore, I increased the cooking time to 40 minutes. It turned out just what was required and the color became dark amber.

Xenia 07/30/17
Very tender and fragrant apricot jam! I'm glad I chose this recipe!

Galina 17.06.18
Alena, I didn’t see anything about water.

Alyona
Galina, in the second paragraph: pour apricot halves with boiling water (1 cup).

Ekaterina 03.07.18
Very tasty jam! I made this recipe last year and the whole family loves it.

Alyona
Ekaterina, thank you very much for your review.

Alla 08.07.18
if the apricots are very juicy, first you need to boil them without sugar so they retain their color, add sugar later