How to cook seedless apricot jam recipe. Seedless apricot jam in a slow cooker

Today we will again talk about apricot jam - thick, tasty and fragrant. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and treats for tea.

There is hardly a person who would refuse it on occasion. In any case, I have not come across any. When someone comes to visit us, and I put a vase with amber color treat, I have to refill it very soon. It is eaten before the tea in the cups has time to cool.

And although several articles have already been written on this topic, at the end of the article links will be given to them, in my piggy bank there are still at least delicious recipes, which are also worth being prepared for.

As is known, apricot treat can be cooked both with whole fruits, and with cut slices, or halves. Under certain cooking conditions, you can get it with whole intact pieces, or you can boil it down to the state of jam or confiture.

For lovers of this type of sweetness, I would advise you to cook in small batches, and a few different types. Because it is simply not possible to choose which one is tastier. All varieties are obtained one tastier than the other.

It is very good to drink tea with whole and half fruits. Personally, I love it when all the pieces are tangible and have weight. It is always nice when you come across a large piece of a berry or fruit. And here you can actually eat them whole.

But it is no less pleasant when there is a very thick jam, or confiture, or jam. It is also delicious to drink tea with them, and you can even cook delicious sweet pies or cookies with filling with such delights.

Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like more.

"Five-minute" from pitted apricots with nucleoli

"Five Minutes" is very popular among our people. And not only with the use of apricots, but also with other berries and fruits. And there are several good reasons for this.

1. Firstly, because it takes very little time to prepare it.
2. Secondly, the product is not digested.
3. Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
4. Fourth, it keeps well even at room temperature.
5. And fifthly, it's delicious — delicious!

We have already prepared a similar option for a very simple and easy recipe, which invariably turns out a delicious delicacy. It was prepared without the presence of water and very quickly, in just one boil. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!

But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages for 5 minutes, but without insisting the syrup for 10 - 12 hours.

A delicacy prepared in this way will be very well stored just in the pantry, and will not be candied even without adding lemon juice or acids.

We will need:

• apricots - 1 kg
• sugar - 1 kg
• water - 150 ml

As I noted in previous recipes, the standard sugar content is given here and the finished product is quite sweet. If you want, then this amount can be reduced to 800 grams per kilogram of fruit.

Moreover, when we get the seeds, 800 grams of apricots will remain.

Cooking:

For cooking, we will need strong elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.

Take a kilogram, it will make a little more than a liter of the finished product. Enough to save it for the winter and taste it.

1. Wash the fruits, cut into two halves, or into four parts if they are very large.

2. Remove the bone. You can completely, or you can split it and remove the nucleoli. I propose to cook our sweet today with them. Kernels can be left in the peel. And you can briefly pour boiling water over them and pull off the entire skin. This can be done quite easily.

I have already brought to your attention the option with nucleoli. But who did not have time to get acquainted with it, follow the link, it is given there. And today the recipe, although also with nucleoli, will be much faster to cook according to it.

3. Prepare syrup. In order for the jam to turn out thick and viscous, for its preparation we will take only 150 ml of water. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remain in the form of syrup. And so as not to be left, I decided to try to make a syrup of just 150 ml.

It was possible to do without water at all, but then you need to have time to infuse and extract your own juice. Today we do not have such time, so we will use water.

4. Pour sugar into a saucepan and pour water over it. Put the pan on a small fire and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.

Let it simmer after boiling for 3-4 minutes.

5. In the meantime, transfer all the fruits to a basin or other container in which we will cook. After the syrup boils for the allotted time, pour the berries over it. Gently shake the basin so that the syrup penetrates from all sides and wraps each piece with its sweet contents.

6. Put the basin on a small fire and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.

During cooking, foam will appear. It will need to be removed with a wooden spatula or spoon. Do not use metal spoons, and when cooking any jam, this is not welcome so that the product does not oxidize.

The foam must be removed. In fact, this is a protein, and if it gets into the container where we will store our finished product, it can adversely affect storage. Protein softens the fruit, and there is a high probability of souring or mold.

7. After 5 minutes have elapsed, carefully pour the syrup through a colander back into the saucepan in which the syrup was started. Let the apricots lie in a colander for a while so that maximum amount the syrup could drain.

Then, so that they do not crush on a rigid grate, put them back into the basin.

8. And put the syrup back on the fire and bring to a boil again.

9. Let it boil for one or two minutes and pour over the apricots again.

10. Put on a small fire, bring to a boil and warm for 5 minutes, while not forgetting to shake the basin slightly so as not to spoil appearance fruits by stirring, and remove the foam.

11. And once again repeat everything according to the same scheme - that is, drain the syrup, boil it, pour the fruits and cook everything together for exactly 5 minutes.

Before the last cooking, add the nucleoli to the contents, and cook for 5 minutes with them.

12. By this time, jars and lids will need to be prepared. They will definitely need to be sterilized. Banks can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean washed jars in the oven for 30 minutes. The temperature for this must be maintained at 50 degrees.

Lids can be boiled in hot water 10 minutes. Then also let them dry.

13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw in both screw caps and caps that should be screwed with a seaming machine.

It is best to pour it hot, as this will be an additional guarantee of sterility.

14. Turn the twisted jars over and put them on the lids. It is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze and it will have to be redone.

15. It is better to store such a delicacy in a dark place. This will help keep the color for the entire storage period. It's also best to keep it in a cool pantry, or basement if you live in your own home.

It turned out delicious and incredibly flavorful. And it's also nice that all the halves were preserved intact and did not boil at all. Due to the fact that quite a bit of water was added, and even the syrup was boiled down a little three times, it also turned out to be thick. No more syrup left. And it is also very pleasing.

And even more will delight such a sweet pleasure on cold winter evenings, when you open the treasured jar and enjoy its contents with hot aromatic tea.

So, if you haven’t prepared such a jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in the winter!

Apricot slices in their own juice

In almost all of my previous recipes, I described options where either halves or large slices or whole fruits. But from small slices it turns out no less tasty treat. In addition, it turns out to be very thick, much thicker than when cut into larger pieces.

And I propose to consider now just such an option.

It is this recipe that is notable for the fact that according to it we will cook a thick fragrant delicacy without adding water, only with the presence of sugar and its own juice.

We will need:

• apricots - 2 kg
• sugar - 1.6 kg

Cooking:

For the recipe we need fruits medium degree maturity. Do not take very hard, they are not yet ripe, and will not give the desired taste and aroma.

Do not take very ripe ones either, they will boil soft, and you will get jam.

If you want it to work thick jam with preserved slices, use just the right amount of firmness.

1. Wash and dry apricots. Then cut into two halves, remove the stone and cut into small slices or cubes. As you wish, and as convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they warm up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.

I cut into cubes about 1.5 cm in size.

2. When the apricots are peeled, they must be weighed. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.

3. Put the cut slices in a basin and cover them with sugar. Shake well so that it is evenly distributed over all the pieces.

4. Leave in this state until the apricots release juice. It depends on their variety and degree of maturity. You can shake the contents several times during this time.

You can also leave it overnight. If it is very hot, then you can leave it in the refrigerator.

5. As soon as there is enough juice, put the basin with all its contents on medium fire. Boil. During this time, while the jam is heated, foam will form. It is desirable to remove it, it is best to use a wooden spoon or spatula for this.

Leftover foam may affect storage quality.

6. Bring to a boil and immediately turn off. You don't need to boil.

7. Leave the contents to cool and infuse for 8 - 10 hours. This is how it should turn out after insisting.

Then again put on fire, and again bring only to a boil. Then stand another 8 - 10 hours.

8. Sterilize jars in advance. You can do this with any of the many known ways. I will not now digress on this topic, so as not to waste the time of those who have been able to do this for a long time.

9. Now that we have everything ready for completion, let's proceed to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see it.

10. Put it on the fire, bring to a boil. Foam will form again, carefully remove it. finished product should be transparent and luminous.

Once it boils, cook for 5-6 minutes.

11. Then immediately pour into jars. To do this, you can use a funnel with a wide neck.

The finished product should be about 2 liters, plus or minus a little. It depends on how juicy your fruits were.

12. Tighten the cans with lids, even screwed, even with the help of a seamer. Then turn them over, cover with a towel and leave to cool completely.

13. Then store in a dark, cool place, after turning them over to their usual position.

The method when the product is infused several times with long time intervals is called "proofing". It allows berries and fruits to be most well saturated with syrup and own juice. They can be said to be in liquid caramel.

Then it heats up again and cools down again. The fruits are completely saturated and this allows them to be preserved even in their entirety, both in and in slices, and in those with which we cut them.

So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out to be very thick and beautiful.

Pitted apricots in the Redmond slow cooker

Prepare delicious jam, as well as jam can be in a slow cooker. The cooking process is not very different. At the end of the recipe I will tell you how to cook it.

We will cook our delicacy in a Redmond pan.

We will need:

• apricots - 1 kg
• sugar - 0.5 kg
• water - 0.5 cups
• lemon juice - 1 teaspoon

Cooking:

1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or even slices of any size.

It is better to use dense fruits for cooking. Soft and very ripe will quickly lose their shape. But if you are making jam, you can use them.

2. Pour the prepared water into the multicooker bowl.

3. Add chopped apricots.

And top with sugar. We don't use a lot of sugar. But if you are sweet, you can add a kilogram of sugar per kilogram of fruit.

Close the bowl with a lid.

4. Select the mode - Stewing, product - Vegetables. Set the time to 30 minutes. The contents will be prepared in this mode at a temperature of 99 degrees.

5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be carefully removed.

But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mass silicone spatula that came with the kit, or use a wooden spoon or spatula. Be sure to mix starting from the bottom.

In principle, enough liquid has formed and nothing should burn

7. After 18 minutes, it's time to turn off the multicooker. Mix the contents again and add lemon juice.

And then mix again.

8. Hot pour it into pre-washed and sterilized jars, cover with the same lids. Turn the jars upside down and cover with a towel. Leave in this form until completely cooled.

9. Then turn back. Keep in the dark cool place.

From this amount of products you get about a liter of jam. It is thick, amber-yellow, fragrant and very tasty. Therefore, the one who likes to cook in a slow cooker - better than the recipe can not found

It is really very tasty!

Apricot jam in a slow cooker

Jam is thicker than jam. And it is prepared to eat just like that, as well as to be used as a filling for pies, pies and muffins.

In contrast of previous recipe thing is:

1. It is not necessary to use dense fruits, you can take them very ripe.
2. You need to cut apricots either into cubes with a size of about 1.5 cm, or into small slices.
3. Avoid water in ingredients
4. Instead of lemon juice, add half a twisted peeled lemon or orange.
5. You can also add their zest, grated on a fine grater.

Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.

Apricot halves in Polish amber syrup

And in this way they prepare favorite jam in Poland. It has its own cooking characteristics, a sweet delicacy is considered a real one. gourmet treat for real gourmets.

Despite this fact, it is not difficult to prepare it. Moreover, it is prepared in one step. No need to wait until it is infused for 2 - 3 days. I just welded it once and that's it. This once again proves the saying that "Everything ingenious is simple!"

And to make it more interesting for you, I decided to show it to you on the example of a video. We specially removed it for this article.

This is such a simple yet interesting recipe.

I think that the recipe will interest you, and you will cook according to it. Let not from two, so at least from a kilogram of fruit.

Apricot jam fried in a pan

There is also such an original, I’m not afraid of this comparison, cooking method. Usually such a delicacy is prepared not for long-term storage or store it in the refrigerator.

The recipe is interesting and very fast. And, of course, very tasty. Yes, it cannot be otherwise when it comes to apricots.

We will need:

• apricots - 4 cans chopped apricots
• sugar - 2 same jars

Cooking:

1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the bone. Cut the halves into cubes of 1.5 cm, or a little more.

Put them in a jar, in which you will later store your workpiece.

A feature of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit, we need one of the same can of sugar. Therefore, you need to put chopped fruits just in a jar.

2. Put the pan on medium heat, it is better to take it with thick walls. Pour two jars of chopped fruit into it.

Then add one jar of sugar.

Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure that it does not burn, caramel is in our this case need not. After some time, the apricots will release juice, and the sugar will completely dissolve.

3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.

Pour both, and mix, again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.

It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.

4. Fry (or boil) until there is enough a large number of syrup. Sliced ​​fruit should be completely immersed in it, as if "bathing" in it.

5. Sterilize thoroughly washed jars. You can do it steamed, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.

After this time, take out the jars and drain the water.

Rinse the lids, add water and boil for 4-5 minutes.

6. When our jam has released a lot of juice and all the sugar has dissolved in it, you can add a little fire, set the time and fry it for 7 - 8 minutes.

You also need to remove the resulting foam.

7. Then pour it into jars, for this it is very good to have a funnel with a thick neck. Close the lids and turn over, placing them on the lid. Cover with a towel and leave in this form until completely cooled.

8. Then turn over again, already in their usual position, and put in a dark, cool place, and preferably in the refrigerator.

To be honest, I have never kept such jam in the apartment, and I don’t know how it will behave there. Although I think that all other jam behaves as usual. Heat treatment in principle, was sufficient.

I cook it and keep it in the fridge. And even then, not very long. We start eating it about a month after cooking, and eat it even before the onset of cold weather.

From this amount of ingredients, 4 cans of the finished product should be obtained. Provided that we use the jars the same as measured all the ingredients.

Greek apricot jam with walnuts

In the last article, I brought to your attention where in the middle of a whole apricot there was a pleasant surprise in the form walnut or an apricot kernel nut.

It is not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.

And this recipe also provides for the presence of a walnut, but it is easier to cook it. Although I must say that the result is no worse.

We will need:

• apricots - 1 kg
• walnuts - 3/4 cup
• sugar - 1 kg

Cooking:

1. Wash the apricots and let the water drain. Then cut into halves, or quarters, as you like more, and as you like. Do not chop the nuts very finely.

2. Put one and the other into the basin, and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will contribute to a faster and better release of juice. Moreover, if you cut the fruits into quarters, the juice will begin to stand out faster.

3. Let the ingredients brew for 6 hours, during this time shake the contents every hour.

4. After the allotted time, check how much juice stands out. If it turns out to be enough for cooking, then good. If it was formed very little, then pour half a glass of boiled or spring water.

5. Put the basin with all the contents on medium heat and hold there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not stale at the bottom and burn.

6. After the jam boils, detect for 5 minutes and warm it well over low heat, removing the foam.

7. Then remove from heat and let cool and infuse for 8-10 hours.

8. And after that, put it on fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.

If you want to get more thick product then cook for another 15 minutes.

In general, when preparing any jam, you should know such a trick. When intensive foaming stops, and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be transferred to jars.

9. By the end of cooking, we should already have sterilized jars. Pour the resulting product into them and turn them over, placing them on the lid. Leave in this form until completely cooled.

10. And turning over again, put in storage in a cool dark place.

Well, aren't you tired of reading recipes? Tired?! Of course, it's a responsibility! I would like to make high-quality preparations for the winter, so that neither labor nor money is wasted. And for this you need to have delicious proven recipes. Which I tried to offer you today.

Have you chosen something to your liking? I hope you have chosen. That's good! Then go to the market, buy delicious apricots and prepare the same delicious treat for the joy of yourself and all your loved ones.

Bon appetit!

I always thought that jam is the easiest way to prepare something for the winter with my own hands: I covered berries / fruits with sugar and boiled right amount time. What could be easier? But when I decided to cook apricot jam, it turned out that most often it is cooked in 3 sets. I have no doubt that this makes sense, but still I wanted to find a simpler way. It turned out he is! It turned out thick, tasty, fragrant jam pitted apricots. A recipe for the winter without tedious waiting and cooking in several steps! We will cook in one approach, 30-40 minutes. - and can be poured ready jam by jars. Ideal for those who take up cooking apricot jam first.

Ingredients:

• apricots (weight with pits) - 1 kg,
• sugar - 1 kg,
• citric acid - 1/4 tsp.

How to make apricot jam for the winter

First of all, we sort out the apricots: overripe, spoiled fruits are not good, we remove them. Then wash the apricots and put them in a colander / sieve. Shake a few times - this will be enough to remove excess water(There is no need to wait until the fruits are completely dry). Then we cut each apricot in half along the groove, take out the stone and cut each half into four parts.

Now we put apricots in any convenient container, sprinkle them with sugar. Shake the container so that the sugar is as evenly distributed among the apricots as possible. If necessary, you can gently mix everything with your hands.

We cover the container with something (a towel, for example) and leave it to stand for 4-10 hours. During this time, the apricots will give juice, and the sugar will almost completely dissolve. The warmer the room, the faster the process will go. This is the amount of juice my apricots gave in 5 hours. There is no need to add any water for cooking, there is already plenty of liquid.

We put a saucepan with apricots on the stove, turn on the maximum heat. After boiling, reduce the heat to medium so that the jam only gurgles slightly. In the process of cooking, be sure to remove the foam. Don't worry, there will be a lot.

Cook the jam for about 40 minutes, after which we remove the saucepan from the stove. Try to stir the jam as little as possible so that the tender apricot slices do not turn into porridge.

During the cooking of jam, we prepare jars and lids for it - we sterilize them in any way convenient for you. I boil the lids for 5 minutes, fill the jars (up to 0.7 l) with water by 1 cm and fry in micro at maximum power (750 W) also for 5 minutes.

Pour hot jam into sterile jars. We screw on the lids. We turn them over and wrap them warmly. For storage jars with apricot jam can be removed immediately after complete cooling.

apricots

One name is “apricot jam”, I already want to try it. sweet, juicy fruits bright orange color, can not be ignored. You can use all the overripe fruits and those that have flattened on the way home. . Jam or confiture– homogeneous dense mass, convenient for application in various recipes confectionery. Especially homemade rolls, biscuits, all kinds of cakes are just wonderfully combined with apricot jam.

Boiling is what will help to get the desired consistency. Some following recipes help in the winter cold to feel summer fragrance apricots.

The first recipe for apricot jam

For creating a masterpiece for this recipe you will need:

• 1 kg of ripe apricots;
• 1 kg of loose sugar;
• 100 ml of water, can be unboiled.

Have to spend time on smut, cook more. But the mass will turn out thick, without the use of pectin and gelatin. There is a recipe for half boiled slices in liquid syrup, but it will no longer be jam, but jam. Jam is a thick jam.

The preparation is quite easy. It is important to remember about constant stirring mass, otherwise it may burn. Minimum requirements for apricots: ripe apricots(small and crumpled). First apricot jam, recipe with photo:

The pit is removed from the apricots. The fruit is easy o breaks into two pieces. Weight is measured by peeled fruits. The ratio of sugar and apricots is 1/1 by weight. Practice shows that proportions can be deviated in both directions. For 1 kg of fruit, it is permissible to put 800 grams of sugar.

The necessary ingredients are mixed and ground. You can use a blender or mixer. It's even faster to mix things up. Half a glass of water for boiling is enough, plus apricot juice will appear.

All prepared, now start making jam. The mass continues to cook until a homogeneous thick puree, and the fruit boiled down into fibers. This is how our masterpiece differs from jam. In jam, it is not necessary to keep the shape of the fruit intact. He continues to languish and stir until he is ready. The finished product, according to the recipe, turns out to be a beautiful amber color, when it cools down, its surface will be covered with a film.

Glass jars are sterilized. Ready the product is poured hot and roll up iron lids. The inverted container (to check the tightness), set to cool and cover with a dense cloth (to delay the cooling process).

What happened is just enough to eat and remember the summer, or make a dessert with the addition of jam.

The second recipe for apricot jam

Jam or confiture, it is allowed to cook and less thick. At the same time, the initial freshness of the fruit and the natural color remain. A little less time to cook the composition. This sweet is suitable for toasts, pies, and just put on the table for tea.

To do this, you need a different ratio of fruits and sugar:

• 1.5 kg of peeled apricots;
• 600 gr of granulated sugar;
• 100 ml of water.

For delicacy, apricots are selected and washed, removing doubtful places. Rotten fruits will not increase the mass, but will spoil it. The bones are removed in the usual way, and the pulp is cut with a knife into several pieces. This helps speed up the release of juice and shortens the boil time.

Prepared fruits are placed in a bowl. It can be an enamel bowl or stainless pan. A wide and thick-walled container is well suited. Evenly distributing the fruit over the surface, fall asleep with sugar.

If the dishes are high, sugar and fruit are poured in layers. Remove from the sun, cover with a towel and let stand for 3-4 hours. We'll have to wait for the juice to appear.

If good and juicy fruits are finely chopped and there is enough heat in the room, then the liquid will accumulate much faster. The process will have to be controlled. A lot of syrup, you have to boil the mass for a long time, this will ruin the golden-orange tone.

Further, everything is quite simple. Mixture crumbles into small dishes. We put on a low fire, so the dishes are small so that the mass warms up well. Larger dishes require more fire, which is fraught with burning. As soon as it is ready, a foam appears on the surface, which must be removed.

You have to wait until all the excess liquid is gone. It will take 40 minutes of boiling, you need a density like sour cream. Pieces of fruit, during this time, will be evenly distributed over the entire surface. Using a wooden spoon to grind the pieces, you can turn mix into fruit puree.

In the above example, little sugar is used, it is boiled for a short time. The finished product is recommended to be stored hermetically sealed, or in the refrigerator. It is more correct to fill jars completely, cooling down, the volume of jam decreases.

Roll up and set to cool, as always, turning over and wrapping into thick fabric.

The third recipe for apricot jam

An original example of apricot jam. A recipe that contains citric acid.

• 1 kg of fruit;
• 800 gr of granulated sugar;
• 6 grams of citric acid;
• 1 liter of water.

Selected apricots are washed very well and the pits are removed from them. Divide each slice into two parts. At another time, the confectioner will determine the size of the calibration himself. It all depends on the purpose of the jam and desire.

First, dissolve a teaspoon of lemon acids in a bowl of water. We lower the apricots there and leave for 1.5 hours. After that, we select ¾ from total weight fruits and fill them clean water so that the water covers the fruits. Boil in water until moderately soft, this is a few minutes.

Add 200 g of granulated sugar and continue to boil, stirring regularly. After 15 minutes, add another 200 grams of sugar. So, we repeat 2 more times. With the last sugar, pour out the remaining, already strained, apricots, and add citric acid. Cook the mass to a state of jelly. Do not forget to skim off the foam during the cooking process.

The finished product is packaged in jars and rolled up. We put everything to cool in the same, tested way. The photo looks tempting.

The fourth recipe for apricot jam

If you combine two fruits, apples and apricots, you get an excellent jam. Will go even stale fruits. Good quality flavor will result from correct proportion all components. The variety of apples also plays an important role, preferably juicy and sweet apples.

• 500 gr of apples;
• 1 kg of apricots;
• 2 kg of sugar.

The output is four half-liter jars very tasty treat.

My fruit prepared for jam. Pour boiling water over apples and dip in cold water This makes peeling easier. We cut the core from the apples, take out the seeds from the apricots and cut them all together into small slices. Sprinkle with sugar in a cooking pan, leave for 3-4 hours to extract the juice. You can pre-cook the syrup and pour the fruit with syrup. But in this case, the fruit slices will not be hard.

The pot is put on fire and brought to a boil. At the moment of boiling, the fire is reduced to a minimum and it remains to languish for 30 minutes. Remove after a while and let cool. The procedure is repeated several times, usually three approaches. Each time, the mixture becomes thicker and richer.

We roll the finished jam into pasteurized jars. Wrapped in a thick cloth, let cool slowly. This filling is unique for cakes and pies.

Bon appetit!

Apricot jam - thick, beautiful sunny orange color, with a bewitching aroma that drives you crazy! It is equally good in all manifestations: just for tea, spread on crispy toast or cookies, as a layer for a cake or pastries, filling for a pie and muffins. You can't do without such a blank in the pantry!

Today we will prepare apricot jam, which contains only fruits and sugar, without additives. To make it thick, choose not overripe for cooking, but on the contrary, slightly greenish fruits. They contain more pectin, which helps to set. Much, of course, depends on the variety of apricots. From some fruits, all the liquid quickly evaporates, they contain a lot of natural pectin and the jam turns out to be thick, which is worth a spoon. Others boil more slowly, reach a thick and viscous consistency, but more tender and mobile, not as dense as jam.

I will cook apricot jam for a long time, in two steps, classical technology. The first time I will soften the fruits so that it is easier to puree them. And then I will boil until thick, until the natural pectin does its job. If long term cooking does not suit you, then use other recipes, with the addition of a powder "thickener" - pectin and numerous derivatives of its type. As a rule, the manufacturer describes in detail the method of preparation on the packaging.

Total time: 60 minutes / Cooking time: 50 minutes / Yield: 600 ml

Ingredients

• pitted apricots - 1 kg
• sugar - 1 kg

How to make apricot jam

Apricots are washed and dried, excess moisture in the jam is useless. I cut each fruit and remove the seeds. I weigh the exact weight of the fruit part and measure granulated sugar in a ratio of 1:1. I pour it into a saucepan where the jam will be cooked, shake it off and leave it for 2-3 hours so that the fruit releases juice and the sugar melts.

I put the pan on the stove, on the very small fire. Gradually, the fruit will warm up, release a lot of juice, and the sugar will finally dissolve. As soon as it boils, boil for 10 minutes without a lid (you can not remove the foam). During this time, the fruit should become soft, it will be easy to grind them.

Remove from heat and let cool slightly so that no hot splashes fly during the puree. Then blend with an immersion blender until smooth. The result should be a shiny and viscous mass, smelling deliciously of dried apricots. If you do not have a kitchen assistant, then use the old proven method - wipe through a sieve with a metal grate. Although the option with a blender still seems to me more successful, since crushed skin remains in the jam, it is rich in vitamins and pectin, and it gives additional density.

I return the pot to the fire. Bring to a boil, then lower the heat and simmer until thickened, stirring with a wooden spatula. I remove the foam from time to time. From the moment of boiling, the jam usually boils down in 40 minutes. But here it is better to focus on the variety, volume and ripeness of the fruit, it is quite possible that more time may be needed, up to 1 hour. Cook without a lid to remove excess moisture. It is advisable to choose a pan as wide as possible, then the area for evaporation of moisture will be greater. And do not forget to stir, otherwise it will burn.

I check for readiness - if you drop it on a plate, then the jam should drain very slowly, the drop should stretch and thicken quickly.

I lay out hot apricot jam in sterilized and dry jars, roll up clean lids. I turn it upside down and leave it in this position until it cools completely (you don’t need to wrap it, otherwise excess condensate will form in the jars).

After cooling completely, the apricot jam will thicken even more, it will turn out sour-sweet, very fragrant. If it is too thick for use in baking, for example, for greasing a roll, then it can be slightly warmed up, then it will become softer and more elastic.

Store the workpiece in a dark and cool place. Shelf life - 1 year.

I made apricot jam for the first time. I did not even expect that it would turn out so tasty, because I myself homemade jam I have never tried apricots. Perhaps he is like this for everyone? I cooked according to the simplest technology, which does not require any stirring or adding water. Just apricots and sugar, nothing else. I was a little worried about whether the jam would harden. Frozen. Not in jam, of course, it is mobile, but thick and viscous, we have already used half the jar of pancakes. Tomorrow I'm going to buy fruit in industrial scale- I will cook jam from apricots for the winter. I hope my recipe with a photo will inspire you to a large amount of this wonderful blank. I don't even want to think about shopping now.

Ingredients:

• Apricots - 1 kilogram,
• Sugar - 600 grams

How to prepare apricot jam for the winter

So, protozoan jam from apricots. First, my apricots, leave them in a colander to drain excess water, remove the seeds and pour the fruit into a saucepan.

Pour sugar on top, shake lightly so that the sugar is better distributed. We leave it under the lid for 2-3 hours so that the apricots give juice.

We put the saucepan on the stove, on a very slow heating. Waiting for it to boil. A lot of white foam will appear on the surface, do not remove it. We fasten the heating to the minimum (for example, if you have a scale of 14 divisions, then up to 5). Cover with a lid and cook for 40 minutes. Then we remove the lid and let it gurgle for another 10 minutes. During this time, the apricots will become soft, so that when pressed with a spoon they will immediately disintegrate, the syrup will turn yellow, and the foam will completely disappear. It looks like what we have done is rather modest. But in about five minutes, a magical transformation will occur.

We take a blender. Break the apricots with the syrup into a smooth jam. Be careful if it's still hot so that it doesn't splatter. It turns out a viscous, shiny mass that smells like dried apricots. It is not necessary to bring the jam to homogeneity. If a little apricot pulp remains unbroken, this will even give the jam some special piquancy.

We pour into banks. They must be sterilized in any way convenient for you. For example, hold for 10 minutes over steam and then allow to dry completely. Lids must also be sterile. They will need to spin the jam jars when it has completely cooled.

I am sure you will get the same pleasure from this wonderful jam. Always knew that simple recipes- the best, but nevertheless today's experience was a surprise for me.

Bon appetit!