How to make apricot jam. Apricot confiture - a delicate dessert with the taste of the sun

Thick apricot jam is one of my favorite sweets. contain a lot of vitamins and nutrients for the human body. apricot jam can be prepared ahead of time for the winter to enjoy your favorite taste. apricot jam recipes many, they are united by the fact that the final product is amazingly tasty. Its charming aroma goes well with the color of the jam. Those with a sweet tooth will be pleased with the taste of the delicacy, which will be a great addition to pancakes or toast, and if you are a fan of baking, then it will be an excellent filling for baking.

cooking secrets thick apricot jam for the winter

Now let's move on to step by step recipes.

Classic recipe

Classic apricot jam is easy to prepare, even a not very experienced cook can handle it. For cooking is used:

• 1 kg fresh apricots;
• 1 kg of sugar.

Jam from fragrant fruits is prepared simply, without any tricks and difficulties. Consider in order the preparation of jam:

Important! With prolonged heat treatment, useful substances are lost apricot. This can be avoided by boiling the jam 3 times for 5 minutes, letting it cool completely the first 2 times.

1. Apricot jam is cooked in this way until fully cooked, not forgetting to stir occasionally.
2. After the 3rd boiling, hot jam is poured into jars, which, together with the lids, were prepared in advance.

Note to the owner! To determine if the jam is ready, you need to drop a drop on a flat plate. If it has not lost its shape and has not spread, then the jam is completely ready.

Jam with gelatin

To make apricot jam thick and have a rich amber color, gelatin is added to it. There is no trick:

• 1 kg apricot;
• 1 kg of sugar;
• 40 g of instant gelatin.

Step by step recipe:

1. Gelatin is poured into 100 ml of warm water
2. Peel the fruit, remove the seeds, cut into slices and put in a container.
3. Fruits are crushed in a meat grinder or blender.
4. Sugar is poured into apricot puree.
5. We put on the stove, bring to a boil, stirring and removing the foam. This must be done without fail so that the jam does not turn sour.
6. In a thin stream, stirring constantly, pour in the gelatin and continue to cook the jam.
7. On medium heat, the mixture languishes for 10 minutes, after which it is poured into prepared jars.

starch recipe

List of ingredients:

• apricots - 1 kg;
• water - 150 ml;
• sugar - 1 kg;
• potato starch - 3 tsp

Cooking:

1. Fruits are washed, dried, stones are removed.
2. Put apricots in a saucepan, pour water and put on fire.
3. After boiling, cook for 3 minutes.
4. Throw fruit in a colander to drain excess liquid.
5. Then transfer to a bowl and grind with a blender to a homogeneous consistency.
6. The resulting mass is poured into a saucepan, sugar is added and mixed thoroughly.
7. Put on fire and bring to a boil.
8. Starch is added and boiled for 5 minutes, stirring constantly.
9. Prepare the container, pour and roll up the apricot jam.

apricot jam in a slow cooker

Thick delicious jam well prepared in a slow cooker. It does not require any special components.

• 1 kg apricot;
• 1 kg of sugar.

Step by step recipe

1. Ripe and fragrant fruits are used for cooking. They should be thoroughly washed, pitted and placed in a multicooker bowl.
2. The next step is to sprinkle the prepared fruits with sugar. As you can see in the recipe, the proportions of the products should be the same. If someone likes not very sweet jam, you can slightly reduce the amount of sugar, but not less than 1 kg of fruit 0.7 kg of sugar.
3. To form juice, cooked fruits with sugar are left for 2-4 hours. Then go directly to cooking jam. The multicooker program "Baking" will be suitable for cooking. Set it for 1 hour, but cook for about 40 minutes, until boiling. The foam should be removed periodically.
4. After that, the berries with syrup are left to cool.
5. This cooking procedure is repeated 2 more times.
6. Upon completion of cooking, a delicious thick jam is ground through a sieve or crushed with a blender.
7. Jam cooked in a slow cooker is ready. It remains to pour it into specially prepared sterile jars and close the lid.

Watch the video! Apricot jam in a slow cooker

Recipe with vanilla and cane sugar

This jam is not only sweet, but also original. It has a light oriental note, suitable for pastries and various cereals. For its preparation are used:

• 0.7 grams of apricot;
• 500 grams of cane sugar;
• 1 vanilla pod;
• 1 tsp agar-agra;
• 1-2 drops of almond flavor.

Step by step cooking recipe:

Jam with lemon

Apricot jam with lemon turns out to be very healthy and dense. For it is used:

• 1 kg fresh apricots;
• 0.9 kg of sugar;
• half a lemon.

The ingredients are simple, and the jam that is obtained from them is very tasty and fragrant. The manufacturing process is simple:

1. Prepare the necessary products. Apricots need to be washed, pitted and cut.
2. After cooking, fruits in a deep container are poured with water in such an amount that it completely covers them. Put on fire and boil.
3. When the apricots boil, sugar and the juice of half a lemon are added to the container.
4. Cook the dessert for 1.5 hours over medium heat, stirring occasionally. If you knead the slices on the walls of the dish in which they are boiled, the jam will be more uniform.
5. After the specified time, the composition is laid out in sterile jars and sealed for the winter.

Watch the video! Apricot jam according to the Crimean recipe

Apricot jam with kernels

For this recipe you will need:

• Apricots - 2 kg;
• Sugar - 1.5 kg;
• Lemon - 0.5 pcs.

Cooking process:

1. Wash the apricots, dry them, remove the pits that are not thrown away.
2. Place the apricots in a bowl and sprinkle with sugar.
3. Leave for 2.5-3 hours.
4. At this time, remove the kernels from the seeds and remove the peel.
5. Put the container with fruit on fire and stir until the sugar is completely dissolved.
6. Bring the apricots to a boil, remove the foam.
7. Cook for 20 minutes over low heat.
8. Next, add the juice of half a lemon.
9. Pass everything through a sieve.
10. Throw in the kernels.
11. Boil jam for 2-3 hours over low heat. Arrange in jars and roll up.

Watch the video! Apricot jam with kernels

Recipe with almonds and apricots

This recipe is unusual and very tasty, it is quite refined and will appeal to even the most demanding sweet tooth. For cooking you need:

• 200 g of granulated sugar;
• 300 g apricot;
• 30 almonds.

Step by step recipe:

Video recipes

Essentially, cooking prescription thick apricot jam for the winter does not require special skills and abilities. But in order to catch the subtleties and details of cooking, you can familiarize yourself with the video recipes for making apricot jam.

Watch the video! Apricot jam for the winter

In contact with

Rich, dense apricot jam is one of the most favorite sweets that you can cook with your own hands for the winter. There are a huge number of recipes for this dessert, but all of them are united by the fact that the product turns out to be amazing in taste. Its enchanting scent pairs beautifully with a shade that seems to capture all the summer warmth and sunshine. Apricot jam will certainly please the sweet tooth, as the delicacy can be served with toast or pancakes.

Classic apricot jam

How to cook apricot jam for the winter according to a classic recipe? There is nothing particularly complicated in this method of cooking dessert. That is why even a novice cook can easily cope with the task.

Ingredients

• fresh apricots - 1 kg;
• sugar - 500 g;
• water - 2 tbsp. l.

Cooking method

The classic recipe for making jam from these juicy and fragrant fruits is extremely simple. As you can see, no complex ingredients are included in the delicacy. In the preparation of apricot jam, cooks will be assisted by a step-by-step recipe with a photo.

1. To begin with, it is worth preparing the fruits. Ripe specimens are selected and washed in running water. Then the bones are removed from them. All prepared fruits are transferred to a saucepan, where a little water is poured. Apricots should be slightly simmered over low heat.

1. From the resulting mass you will need to make a puree. To do this, use a sieve or immersion blender.

1. Based on the recipe with a photo, you can proceed to the next stage of cooking apricot jam. At this step, you will need to add sugar to the apricot mass. All components should be thoroughly mixed and put back on fire. Apricot jam should be boiled until tender, stirring occasionally.

On a note! How to determine the degree of readiness of a dessert? To do this, apricot jam needs to be dropped onto a flat plate. If the drop holds its shape and does not spread, then the cooking of the product can be safely completed.

It remains only to pour it into jars, which were previously prepared along with the lids.

Delicious apricot jam for the winter

You can also prepare delicious apricot jam for the winter according to another recipe. It is also quite simple and will not cause difficulties for cooks.

Ingredients

• sugar - 1 kg;
• fresh apricots - 1.3 kg;
• citric acid - 1 g.

Cooking method

1. You need to take smooth and whole fruits and rinse them thoroughly. Bones are removed from the fruits by any convenient method, and the workpiece is transferred to a deep pan or basin. 400 g of granulated sugar is also poured there, and in this form the future jam is left for half a day. It is recommended to close the container with a lid.

1. When 12 hours pass, and the fruits let the juice go, you need to put the container on a slow fire. You need to cook the composition until the boil begins and then another quarter of an hour, stirring systematically. Then you need to let the apricots cool.

1. Based on the recipe with a photo, you can proceed to the next stage of cooking. The resulting composition must be wiped from the peel and fibers through a colander or sieve.

1. The mashed potatoes should be put on the stove. Citric acid and the remaining amount of sugar are added to it. All ingredients should be mixed and brought to a boil. At minimum heat, cook the future delicious apricot jam for up to 2 hours.

On a note! Only ½ of the original volume will remain.

1. The hot mass must be constantly stirred. It is very important that it does not burn. Ready apricot jam should be laid out in dry sterilized jars and rolled up turnkey.

Apricot jam in a slow cooker

To get a thick, aromatic treat that the whole family will enjoy during the long cold months, you need to prepare only apricots and sugar.

Ingredients

• apricots - 1 kg;
• sugar - 1 kg.

Cooking method

1. The first thing to do is start with fruit. Ripe fruits need to be sorted out, washed and dried thoroughly. Apricots need to be pitted and transferred to the multicooker bowl.

1. Sprinkle sugar on top of the apricots. As you can see from the recipe, the ratio of ingredients is 1:1. If you don’t like too sweet jam, you can take a little less sugar, but its amount should not be less than 700 g.

1. Fruit should be left under sugar for 2-4 hours. This time is enough for the apricots to give a lot of juice. When after a specified amount of time a sweet liquid is formed, you can start cooking jam. To do this, you will need to set the “Baking” program on the multicooker and set the timer for 60 minutes. Apricot jam should be boiled until it boils. As a rule, it takes 35-40 minutes. Foam should be removed from time to time.

1. At the end of the first boil, the berries should be left in the syrup and allowed to cool completely. The second and third visits are carried out in exactly the same way, for half an hour.

1. The resulting fruit mass should be rubbed through a sieve or processed with an immersion blender.

1. Ready fragrant, sweet and very thick apricot jam, cooked in a slow cooker, it remains only to pack in pre-sterilized jars and cork with lids.

Apricot jam with gelatin

If you are a fan of thick amber apricot jam, then try making it with gelatin!

Ingredients

• apricots - 2 kg;
• sugar - 2 kg;
• instant gelatin - 80 g.

Cooking method

1. A step-by-step recipe for apricot jam with a photo is extremely simple to perform. Prepared berries should be cut into slices and transferred to a container. Next, they need to be boiled.

1. Sugar and gelatin are added to them. The composition is thoroughly mixed and cooked further.

1. The mixture must be boiled over medium heat for 10 minutes, after which the composition is removed from the stove and poured into prepared jars.

Everything, delicious apricot jam is ready!

Jam with apricots and almonds

Another no less interesting, and perhaps the most exquisite recipe for apricot jam - with almonds!

Ingredients

• sugar - 200 g;
• fresh ripe apricots - 300 g;
• almonds - 30 pcs.

Cooking method

1. Making jam should start with nuts. Almonds will need to be doused with boiling water and kept in a steep boil for about 1 minute.

1. Using a visual recipe with a photo, then you need to remove the skin from the almonds, after draining the water from the product. Clean nuts still need to be slightly dried in a pan without oil.

1. Now we need to work on apricots for jam. The fruits will need to be sorted out, washed, dried, cut into halves and seeds removed.

1. Sliced ​​\u200b\u200bfruits need to be beaten with a blender and pour sugar into it.

1. Puree is whipped again and put on fire.

1. Future apricot jam should be constantly stirred and boiled (no more than 4-5 minutes). The foam is removed from its surface, after which nuts are poured into the mass and the product is cooked for about 2 more minutes.

1. Hot apricot jam is poured into pre-prepared jars and rolled up for the winter.

Apricot jam with lemons

Using the recipe with a photo, you can cook a healthy and dense apricot jam with lemons.

Ingredients

• fresh apricots - 1 kg;
• sugar - 900 g;
• lemon - ½ pc.

Cooking method

Using such simple ingredients, it is not difficult to cook a delicious and thick jam.

1. First you need to prepare all the necessary products.

1. The fruits are washed, dried, cut, freed from stones.

1. Fruits are transferred to a deep container and filled with water so that it covers them. The product is put on fire and they begin to boil.

1. When the apricots boil, sugar and the juice of half a lemon are added to them.

1. The composition is placed on medium heat. On it, the future dessert must be kept for 1.5 hours, stirring constantly. Slices of berries should be kneaded against the walls of the dish so that the composition becomes homogeneous.

1. After the specified time interval, it remains only to decompose the finished product into pre-sterilized jars and close them with lids.

Apricot Jam with Vanilla and Cane Sugar

The original apricot jam with vanilla and cane sugar will be a wonderful treat that goes well with yogurt, cereals, toast and pastries.

Ingredients

To prepare this sweet, you will need to take the following ingredients according to the list:

• cane sugar - 550 g;
• apricots - 700 g;
• vanilla - 1 pod;
• agar-agar - 1 tsp;
• almond flavor - 1-2 drops.

Cooking method

1. The preparation of fragrant oriental sweets should begin with the preparation of fruits. Fruit should be washed and removed from the pits.

1. If the apricots are hard, then they should be cut with a knife into small cubes or in random order. When soft, overripe berries are used, they can be whipped with a blender.

1. The resulting fruit mass should be sprinkled with sugar. At room temperature, the workpiece should be left for 2.5-3.5 hours, after which the pan is put on fire and brought to a boil. It is necessary to let the composition boil a little, literally 5 minutes. Then it is removed from the stove, cooled, and then put on fire again and boiled for 5 minutes.

1. Now the apricot composition should be put on fire for the last time. Vanilla pod is added to the mass, the product is brought to a boil. You need to boil the bubbling composition, as in the previous two times.

1. A step-by-step recipe for apricot jam with a photo further involves the addition of almond essence. Plus, at the same stage, agar-agar is added to the jam. The product should be thoroughly mixed so that lumps do not form.

1. Ready apricot sweet jam should be packaged in sterile food bags or clean jars. Plastic containers can be frozen, which is very convenient, as the product will be divided into portions. Jars of jam are recommended to be rolled up with a key and stored in the refrigerator.

Apricot jam video recipes

Of course, apricot jam photo recipes cannot convey all the details of the cooking process. In order to take into account all the most important, we also recommend that you study several video recipes for apricot jam.

An apricot is such a fruit that it allows you to make a lot of blanks for the winter from it, and neither apricot jam nor apricot jam is boring, it doesn’t bother you, and natural apricot halves with their own juice are a delicacy of delicacies!

And do not forget that apricots can be dried and in winter you can enjoy your own dried apricots or apricots if you want, make delicious juice)

In my family, you can’t do without apricot preparations for the winter, children don’t have many preferences - strawberry jam or apricot jam, the rest have to be given to them forcibly. Why such a love for apricot jam is quite understandable and explainable, it’s hard for any other jam to compete after all, apricot jam and apricot jam have a unique aroma, a pleasant sunny color (and in winter we especially lack warm flowers), in addition, apricot jam can be used in the preparation of a grated pie loved by many or as a filling for a yeast dough pie, add to cottage cheese, eat with pancakes or just drink tea on a cold winter evening and remember the warm, carefree summer.

How to make apricot jam

There are some important rules for making jam from any fruit.

Jam is a jelly-like mass containing soft, whole berries or fruits or their pieces boiled in syrup, and the syrup itself does not separate.

Since the jam should be thick and jelly-like, fruits are used that contain a sufficient amount of pectin, in combination with sugar and organic acids, pectin creates a jelly-like mass.

Oddly enough, but most of the pectin in unripe fruits, however, apricot jam, like any other of the unripe fruits, will not please you with its taste. To make the jam tasty and thick enough, use only a part of the unripe fruits, some of them should account for at least 10-15% of the total volume.

In the preparation of high quality apricot jam, it is important to remember the pectin contained in the fruit, so that it would not be destroyed by enzymes, you need to cook apricot jam immediately over high heat, so we will destroy the enzymes. It is for this reason that you should use small, but wide dishes for making jam, and the number of fruits should not exceed 1.5 kg., remember that sugar is added in small portions so as not to interrupt the cooking process. To prepare a high-quality, thick jam, 15 minutes of boiling the product is enough.

How to determine the readiness of jam or jam: put a saucer in the freezer for 10 minutes. On a chilled saucer, drop the finished jam or jam and tilt it slightly, if the drop drains quickly and it is liquid, your product is not ready, the drop should drain slowly. To make the apricot jam syrup thick, you need to add sugar and cook for some more time until cooked.

The amount of sugar per 1 kg. apricot is added from 500 g to 1 kg., the hostess can regulate the amount of sugar herself, depending on the sweetness of the fruit and their degree of maturity.

If the apricots are not juicy, add a little water to them up to 0.5 cups so that they do not burn immediately.

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Apricot jam recipe No. 1

1 kg. apricots

500 gr. Sahara

We will make pitted apricot jam.

Apricot jam can be made from fruits of varying degrees of maturity. As mentioned above, unripe fruits will help thicken the final product.

From hard, unripe apricots, you need to remove the skin, for this, dip them in boiling water for a couple of minutes, cut the fruits without skin into halves and remove the seeds from them.

Remove the seeds from soft, ripe apricots, transfer them to a container in which you will cook jam, add 3-4 tablespoons of water so that the fruits do not have time to burn before the juice is released. Cover the apricots and heat over low heat until softened, after which the fruits you need to knead, add sugar and continue to heat while stirring the apricot jam.

Unripe fruits, peeled, chop and add to hot jam. Cook until ready. Transfer to hot jars.

Apricot jam recipe number 2

1kg apricots

900g sugar

Remove pits from ripe fruits, chop three-quarters of the apricot in a way convenient for you (in a blender, meat grinder) and cook them over medium heat until thickened, stirring often. Add sugar. Cut the rest of the apricot into a piece and add to boiling jam, cook until cooked .Let the finished jam cool and transfer it warm to jars for corking.

Apricot jam recipe No. 3

1.5kg apricots

1 kg. Sahara

4 tbsp. l. lemon juice

Remove the seeds, chop the fruits in a blender or pass through a meat grinder. Transfer the crushed apricots to a wide container, add half the sugar and put on a small fire so that the fruits release the juice, then make the fire medium and bring to a boil, stirring, when the apricot jam boils, add lemon juice. Boil over medium heat with constant stirring for another 7 minutes. Grind the jam through a sieve so that it becomes a homogeneous consistency and without skin. Add the second part of sugar to the strained jam and cook until cooked for at least 7-10 minutes with constant stirring.

Apricot jam recipe No. 4

1 kg. apricots

0.8kg. Sahara

0.5 tsp starch

Bones are taken out of the prepared ripe apricots and passed through a meat grinder or crushed in a blender. Transfer the fruit to a wide container with low edges, sprinkle with sugar and put on a small fire for a few minutes, when the sugar dissolves, the fire can be increased to medium, cook jam with constant stirring after boiling for at least 15-20 minutes, then add the starch and boil for another 2-3 minutes. Put the apricot jam in prepared jars and roll it up chilled.

Apricot jam in a slow cooker

Making apricot jam in a slow cooker has its own characteristics, such as:

Cook apricot jam in a slow cooker from no more than 0.5 kg. apricots, this is due to the fact that with a larger amount of material, the jam “runs away” from the multicooker bowl.

Many housewives cooked apricot jam in their multicookers with the lid closed in the “baking” mode, but this again leads to the problem of “escape” of jam from the multicooker container.

So, how to cook apricot jam in a slow cooker:

pitted apricots - 0.5 kg.

sugar-0.4 kg.

lemon juice -1 tsp

We mash the pitted apricots in a puree with a blender and place them in a multicooker container, add sugar. We turn on the multicooker in the “baking” mode for 30 minutes and leave the lid open, stirring occasionally. After the jam boils, switch the multicooker to the “quenching” mode and after five minutes close the multicooker lid and leave the jam to cook for one hour, stirring it every 10 minutes. Transfer the finished jam hot into prepared sterile jars, cork the chilled apricot jam.

How to cook apricot jam

Apricot jam, as well as from other fruits, is a product that is more difficult to cook than to cook delicious thick jam. In a properly prepared jam, the fruits become transparent, retain their integrity, the syrup is transparent and easily separated from the fruits. Jam product is not suitable for those who are on a diet. high-calorie, it lacks ascorbic acid and other vitamins, because. they are destroyed as a result of prolonged heat treatment.

To make high-quality jam, use the best high-quality fruits, ripe, but dense enough so that they do not fall apart during cooking. The fruits must be well ripened in order to have their own aroma and taste, in addition, take fruits for apricot jam that are the same in size and degree of maturity.

You need to cook apricot jam in a cooking basin with low sides and a wide bottom, in one go you can make jam from no more than 2 kg. raw materials, so that the fruits in the jam are preserved whole.

Important for making jam: cook only on low heat. Be sure to remove the foam from the jam.

The readiness of apricot jam is determined in the same way as for jam. Put a drop of syrup on a cold saucer, if the drop holds its shape and does not spread, then the syrup is ready. In overcooked jam, the syrup becomes cloudy, dark in color.

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Apricot jam halves pitted recipe number 1

apricots-1 kg.

sugar-1kg.

water -300 gr.

Prepare the syrup: pour water into a container and add sugar, boil until the sugar is completely dissolved. Cut the fruit and remove the seeds. Remove the finished syrup from the heat. Dip the prepared apricot halves in the syrup, bring to a boil and cook for 2-3 minutes. Set aside overnight or at least 12 hours in a cool place. For flavor add 3-4 kernels of apricot kernels to the jam. Boil apricot jam until cooked for about 40-60 minutes.

Apricot jam halves pitted recipe number 2

apricots 1 kg.

sugar 1.3 kg.

water 300gr.

Prepare sugar syrup as described in the previous recipe. Cut the apricots along the groove, and remove the stones. Pour the apricot halves with hot syrup and set aside for 12 hours.

Drain the syrup from the apricots, boil it and pour it over with boiling syrup again. Set aside again for 12 hours.

For the third time, drain the syrup from the apricot, boil it, pour the apricot halves with boiling syrup again and put on a small fire. Simmer the apricot jam over low heat for about 1 hour. To prevent the jam, rotate the container in which you boil the apricot jam or remove the container from the heat and lightly shake the jam, be careful.

How to check the readiness of apricot jam is described above. Delicious, beautiful apricot jam slices gently spread over hot prepared jars and cork.

Apricot jam with orange

I would not call apricot jam with orange jam, it is something between jam and jam. the syrup will not turn out transparent, but if people like it, then such a recipe for harvesting apricots for the winter has the right to be.)

apricots - 4 kg.

sugar-2 kg.

orange -1 kg.

Remove the stones, wash the oranges and cut into half rings or smaller. Combine apricots and oranges, sprinkle with sugar, set aside for 2-3 hours, so that the juice stands out. When oranges and apricots are at least half covered with juice, put on a small fire and bring to a boil. When the apricot and orange jam boils, remove it from the heat until completely cooled or overnight. Boil again and cook until done. Pour the finished apricot jam with oranges into hot, dry, sterilized jars, cork after cooling.

Apricot jam in a slow cooker

Making apricot jam in a slow cooker is as easy as shelling pears, you will need:

1 kg. apricot

0.7-0.9 kg. sugar (depending on the sweetness of the apricot)

apricot kernels optional

Slice the apricot along the hollow and remove the pit. You can split the stone and pull out the nucleolus, insert it back into the apricot, but you can do without it. You can add a few nucleoli from the stone to the jam for aroma and taste.

Transfer the apricots to the container of the multicooker, sprinkle with sugar and leave until the juice stands out. Turn on the slow cooker in the “baking” mode, do not close the lid when the jam starts to boil (after 7-10 minutes), put the slow cooker in the “stewing” mode and close the lid. After an hour, check the readiness of apricot jam, if a drop spreads over a chilled saucer, then turn on the multicooker again to the “stewing” mode and after half an hour check the readiness again. Pour the finished jam into dry, hot sterilized jars.

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Apricots natural slices in own juice

You will get, so to speak, apricot jam with slices in your own juice, I love this recipe very much and, in addition to apricot jam, be sure to also have natural apricots.

This is an absolutely natural and useful product. the heat treatment is gentle, but sufficient for storage, while preserving the useful substances of the apricot. In addition, it is amazingly tasty and can be used to decorate desserts. The juice will remain liquid and can be drunk, made into jelly, etc.

1 kg. apricots

300 gr. Sahara.

From mature apricots, remove the stones by carefully cutting them along the groove. Place the halves in jars, cut side down, layer by layer, sprinkling them with sugar. Leave the filled jars in a cool place so that the fruits release the juice for at least 12 hours. The next step is to add jars shoulder-high with fruits and sugar and sterilize in boiling water: 0.5 jars-10 min., 1.0 jars-15 min. Immediately roll up the lids, turn upside down and soak under the covers until completely cool.

Halves of natural apricots in applesauce

1 kg. apricots

1 kg. sour apples

100-20 UAH Sahara

3-4 cloves

Cut the apples into slices, remove the stalk, put in a saucepan, add 2-3 tbsp. water, heat under the lid until the apples are completely softened. Rub hot apples through a sieve. Add sugar to applesauce, stir, bring to a boil and add cloves.

Apricots cut into halves, pitted, put in sterilized jars with a cut down on the shoulders and pour boiling apple puree. Sterilize as in the previous recipe.

The program “everything will be delicious” and Nadya Matvienko, Alla Kovalchuk will teach Ukrainian designer Andre Tan how to cook his favorite sunny-colored delicacy from which fruits you can guess!) But of course, this will not only end, we will be told how to cook plums in chocolate, fragrant peach jam with almonds and apricot lemonade. With such a huge variety of desserts, there is every chance to win the hearts of all the sweet tooth of your family and make a lasting impression on friends and acquaintances.

The world of a happy woman

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

Our family loves sweet pepper, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.

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Pork meat salad with mushrooms is a rural dish that can often be found on the festive table in the village. This recipe is with champignons, but if you can use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.

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In the first weeks of development, many cultures need a pick (and not even one), while others need a transplant “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is to save money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to non-traditional, but very effective and interesting containers for seedlings.

Healthy Red Cabbage Vegetable Soup with Celery, Red Onion and Beetroot is a vegetarian soup recipe that can also be prepared on fasting days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very fragrant and thick, and in fasting you can serve a portion of soup with lean bread - then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word is not translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere ... In this northern country, by the way, most of the time in the year is cloudy weather and little sun. The summer is also short. And the level of happiness at the same time is one of the highest (the country regularly ranks first in the UN global ranking).

Meat balls in sauce with mashed potatoes - a simple second course inspired by Italian cuisine. A more familiar name for this dish is meatballs or meatballs, but Italians (and not only them) call such small round cutlets meat balls. Cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just delicious! Minced meat for this recipe is suitable for any - chicken, beef, pork.