How to cook apricot jam with whole slices. How to cook apricot jam

Apricot jam occupies a special place. Of course, who perceives how. I don't really like fresh apricots, peaches are another matter. But I met amateurs who claimed that apricots are much tastier. As always, there are no comrades for the taste for color.

I have already given recipes for various jams this year. This is original, very tasty,. And delicious. Rare and yet delicious. Unsurpassed And also not very common homemade.

But now the time has come for apricots, and although fresh apricots .., okay, I won’t, everything is delicious, but jam from them, as well as compotes and other sweets, are excellent. Let's cook.

Step-by-step recipes for delicious pitted apricot jam for the winter

In this article, we will look at how to cook apricot jam, simple and tasty, pitted, in slices. Apricot jam with oranges. Adjust the sugar level yourself. Someone can not be sweet, but someone, on the contrary, loves. Therefore, look at the guidelines in the recipes and add depending on what you want to get. Good luck!

Menu:

1. Apricot jam easy and fast

We will need:

• For 1 kg. apricots - 400-500 g of sugar

Cooking:

1. There is a peculiarity in the preparation of this jam, we put little sugar. It's just that the amount that is usually put is very sweet for me. But despite this, the jam turns out to be very tasty, fragrant, and everyone, and not just me, eats it with pleasure.

2. We try to take even, large apricots, but any will do. Cut the apricot in half, along the circumference and remove the stone. We do the same with all apricots.

3. We took out the bones and since we have large apricots, we cut each half in half again.

4. We have 3 kg. apricots. Based on the fact that we do not want to cook very sweet jam, we fall asleep 1.2 - 1.5 kg. Sahara. See for yourself. If you want a little sweeter, add a little more sugar.

5. Level the sugar on the surface of the apricots, close the lid and leave to stand for 3-4 hours, the apricots should give juice.

6. In the meantime, we will have time to sterilize the jars and lids. There are many ways to sterilize, I recently read an article on the site - There is happiness - about the sterilization of cans is very useful, read it, we prefer the most suitable one for us, this is in the oven.

7. Wash the jars thoroughly and put them in a cold oven. We close the door. We turn on the oven at a temperature of 120 ° - 130 °. After the oven heats up to this temperature, we keep the jars for 5-7 minutes. Make sure all cans are completely dry. We turn off the oven. Open the oven door and let the jars cool slightly.

8. Apricots stood for 4 hours, there is still sugar on top, but there is already juice at the bottom. You don't need to mix anything yet. We put the basin on a small fire and warm it up.

9. When the apricots warm up a little, they can be gently mixed. Mix from bottom to top. You will see that they have already given quite a lot of juice.

10. Mixed and continue to warm up. We need the sugar to dissolve and we will bring the jam to a boil. The jam must be stirred occasionally. Not often, as needed.

11. The jam has boiled. Cook for another 5-7 minutes and can be poured into jars.

Pouring into banks

12. As you remember, we have already sterilized the jars in the oven. Now you need to sterilize the lids. We put the lids in a deep saucepan and pour boiling water over it and leave for 7-10 minutes.

13. Pour hot jam into hot jars. We left them in the oven with the door open, despite this, they are still hot.

14. Banks must be filled completely, to the brim. Before closing the lids, we wipe the threads of the jars so that the jam does not accidentally fall under the threads of the lids and the jars open easily.

15. Turn the jars upside down, cover with a towel, then with something else warm (wrap) and let cool.

16. After the banks have cooled down, open them, turn them over and let them cool completely. Well, after that we remove the banks for storage. Please note that since we added very little sugar, the jam should be stored in a cool place.

Of course, we did not forget and poured a little into a vase to try. Our apricot jam turned out to be very tasty and quite sweet.

Happy tea!

1. Amber pitted apricot jam recipe for the winter

Ingredients:

• Apricots-1 kg.
• Sugar - 600 or 800 grams (if sour apricots)

Cooking:

1. We take a deep dish in which we will cook jam and pour a couple of tablespoons of water into the bottom of this dish. The water needs to cover the bottom. Two spoons are not enough, add more.

2. Add 2-3 tablespoons of sugar to the water at the bottom and stir. We do this because apricot jam tends to stick strongly to the dishes, unlike strawberries. Therefore, if there is a little water and sugar at the bottom, then syrup will immediately form at the bottom and the apricots will not burn.

3. Apricots should be washed well and cut in half. Take out the bone. We put whole halves of apricots in a saucepan, where water with sugar is poured. You don't need to cut them anymore.

4. All halves of apricots are laid out in a saucepan. We start to cover them with sugar.

5. You can see the approximate proportions in the ingredients, but there are sour apricots, there are sweet ones, so put sugar to taste. We pour sugar so that all the apricots are covered and level it on the surface.

Let's start making jam

6. We put the jam on the smallest fire. Sugar slowly, in just a few minutes, will begin to melt into syrup.

7. As soon as the syrup begins to appear, the pan must be removed from the stove, even if not all the sugar has dissolved yet. We leave the pan to stand on the table for a couple of hours. Do not interfere in any way.

8. After 2 hours, put on fire again and bring to a boil. The sugar has almost completely melted, leaving only the syrup. It is not advisable to interfere with a spoon, so shake the pan by the handle, shaking it slightly.

Do this carefully, do not burn yourself. We do this so that the apricot slices separate from each other and the sugar melts faster.

9. We continue to cook. Now the jam began to boil, gurgle. Take the jam off the fire.

10. You see, such a small foam has formed on top. Again, it is not advisable to interfere with a spoon, so we take the handles with both hands and shake it a little from side to side. Carefully! Don't get hot!

11. Make sure that sugar does not accidentally remain at the bottom. Leave the jam overnight to cool and infuse.

12. In the morning, put the cooled jam back on the stove and bring to a boil. As soon as it boils, immediately remove from the stove and pour into jars. Jars and lids must be sterilized.

13. Poured into jars. Do not forget to pour into a vase to try now.

Look, the jam turned out to be a bright amber color. All slices are intact. If you cook longer, not boil 2 times, but more, then the jam will become darker. But we love light.

Well, our pitted apricot jam is ready.

Beautiful, fragrant. You can put it in storage and do not forget to immediately serve a little on the table.

Bon appetit!

1. Apricot jam with slices, with citric acid, for the winter

Ingredients:

• Sugar - 2 kg.
• Apricots - 2 kg.
• Citric acid - a pinch

Cooking:

1. We take apricots that are not too ripe. Ours are quite small. And although not very beautiful, but the jam should turn out very tasty. We got about 2.3 kg.

2. Pour sugar into a saucepan. Put sugar to taste. If you don't like too sweet, use less. Pour half a liter of water and put on a small fire. Stir all the time and bring to a boil. After boiling, boil the syrup for another 5 minutes. Don't forget to stir. so the sugar doesn't stick to the bottom.

4. Remove the syrup from the stove and immediately fill it with apricots.

5. Carefully try to melt the apricots with a spoon so that each apricot is dipped into the syrup. Close the lid or cellophane film and leave for a day.

6. A day later, the jam has already let out juice, now it must be drained.

7. Ask someone to help you, because it is very inconvenient to do it alone. As if we cover the jam with a smaller lid and holding the apricots with it, pour the juice into another bowl.

8. Set aside the apricots, and send the syrup back to the stove.

9. Stir the syrup, bring it to a boil and let it boil for a couple of minutes. Turn off the stove, remove the syrup and pour it back into the apricots.

10. Level and leave it again for a day. A day later, on the third day, again drain the syrup and put it on fire. While stirring, bring to a boil and again pour the apricots with boiled syrup and leave the jam for another day. Do not forget to cover each time with a lid or film.

11. On the fourth day, open the jam and put it on fire. Mix very gently with a wooden spatula. The jam boils, let it cook for another 5 minutes. Add a pinch of citric acid.

12. Turn off the gas and immediately pour into sterilized jars. We close the lid.

Our apricot jam is ready.

It turned out delicious, sweet, fragrant jam for the winter with whole slices.

Happy tea drinking and appetite!

The easiest way for many to harvest fruit for the winter is canning. For example, the preparation of jams, compotes, jams. Having opened them at any time, on the table you will have a delicacy filled with the aroma and taste of summer, which will appeal to both small and great.
I suggest you make apricot jam for the winter, we will take sweet varieties of apricots, we will cook jam with the addition of clove inflorescences. Thanks to this combination, the jam will have a delicate spicy aroma.
Apricot jam can be spread on toast, added to pies and any other pastries, it can also be used in the preparation of desserts.

Taste Info Jam & Jam

Ingredients for delicious jam

• apricots 3 kg;
• sugar 2 kg;
• carnation 10 inflorescences.

How to make apricot jam for the winter

Whenever you start preparing winter preparations from fruits or vegetables, do not forget that everything must be washed very thoroughly, otherwise there is a chance that your preparations may explode.
This is exactly what we do with apricots. We wash them thoroughly, then break them into halves and take out the bones.
I recommend making jam in a bowl specially designed for this purpose. It is possible in a saucepan, but then watch its capacity.
We put clean apricots in a bowl, add clove inflorescences to them. Do not put more than 10 inflorescences, otherwise the aroma will be very strong.


Now we pour granulated sugar on top of the apricots. The amount of sugar that is used to make jam according to my recipe is 3 * 2, where 3 kg of apricots and 2 kg of sugar. But more sugar can be added if the apricots are not too sweet or have their own natural sourness.


We put on a small fire. I recommend using a fire spreader. Then you can be sure that the jam will not burn. Mix apricots with sugar.


When the sugar turns into syrup, a foam will begin to appear on top of the jam, which I recommend skimming with a spoon.
The jam should boil for an hour. So the fruits of apricots are better saturated with sugar syrup. Stir constantly so that the jam does not burn.

Banks for rolling must be disinfected for a couple, and boil the lids for 5 minutes in boiling water.
After an hour of boiling, the jam is ready to roll. Carefully pour apricot jam into jars and roll up. After that, the jars are turned over on the lid and wrapped in a warm blanket, where they remain until completely cooled.

Recipe number 2. Apricot jam "Coffee notes"

A recipe for real coffee lovers! And I suggest you prepare two flavors at once: a couple of jars - with a slightly noticeable aroma of your favorite grains, and a couple more - with a more noticeable taste and aroma. And in winter, decide for yourself which of the jars to open first! Well, if you still haven’t decided what you like more - tea or coffee, then now it’s not a problem: brew yourself a cup of strong tea, spread butter on the bun, and put a couple of spoons of such jam on top ... Beauty! It is best to enjoy such sweetness in the morning - it will help you wake up quickly and be in the most cheerful spirit all day!

For 3 half-liter, and maybe another 200-gram jar, you need:

• 1.5 kg apricots (preferably stronger),
• 800 g of sugar (this is exactly 1 liter jar),
• 7 tablespoons lemon juice (buy a woman's fist-sized lemon)
• 1 sachet of vanilla sugar
• 3 tablespoons of ground natural coffee (without peas),
• 2 teaspoons instant coffee
• piece of gauze.

Recipe for apricot jam with coffee step by step:

Peel half of the apricots and drain into a deep saucepan.

teaser network

Use a blender to puree them (even an immersion blender will do for this).


The second half of the fruit (choose those that are stronger, or maybe slightly greenish fruits) cut into pieces and send to apricot puree. One apricot can be cut into 4-6-8 strips, depending on the size. And, of course, the bones must be removed!


Add vanilla and regular sugar to the apricots, squeeze out lemon juice (if there is a man in the house, you can ask him to do it - it has been proven that strong male hands squeeze out twice as much from one lemon as females ...) Stir well our future apricot jam with a slotted spoon.


Ground coffee (if you have it in grains, it is better to grind it larger) tie it in a cotton or gauze bag. The fabric should be free of dye so that the bag can be safely boiled along with the products.


Add a coffee bag to the pot, leave it for a few hours for the apricots to release their juice.


Boil the apricot jam for 15 minutes, stirring constantly - if left unattended, it may burn. After that, roll half of the goodies into prepared jars without turning off the stove. Add instant coffee to the remaining jam, let it boil - you can turn off the fire and roll up the rest of the jam.


Let closed jars cool under a fur coat, after which they can be stored in the pantry.


As a result of all the “manipulations” listed above, we got two whole jams: with a slightly noticeable coffee flavor (the so-called jam with a secret), and with a brighter, more noticeable aroma. These jars also differ in color, so in winter you definitely won’t confuse them!
Bon appetit! Have a sweet coffee winter!

Recipe number 3. Fried apricot jam

This version of apricot jam is incredibly tasty and fragrant. Its creation does not take more than 30 minutes, the syrup is thick, transparent, has a caramel texture and a bright color. Pieces of apricots not only retain their brilliance, but also become even more attractive, similar to amber: slightly transparent, without losing their shape and color. The main rule in the manufacture of this jam is to use a large, deep frying pan and a small amount of berries. If you want to cook a large amount of sweetness, divide the fruit into several parts and fry in small portions.

Any summer fruits are suitable for this variant of winter harvesting; it can be prepared from strawberries, blackberries, currants, raspberries, peaches and apples. You can also add any spices to the sweet mixture: star anise, cinnamon sticks, anise or cloves.

Ingredients:

Cooking:

We prepare the sunny fruits: wash, remove excess moisture, remove the seeds. We choose only high-quality and ripe apricots, without external flaws and damage.


Pour pieces of fruit into a saucepan, distribute around the entire perimeter.

Add refined sugar, make sure that it covers all the fruits, pour water and put the pan on the stove.


Cook for 5-7 minutes over high heat until the sugar dissolves and caramel forms, after that we make the fire smaller, wait another 17-20 minutes.


Ready-made fried jam with apricots is poured into heated containers, corked and sent for long-term storage in a cellar or pantry.

There are many ways to prepare this sweet treat. If you think that apricot pitted jam is made from whole fruits, then you are mistaken. First you have to process the fruit, then get the core and extract the kernels from it. It is these bones that give fruit desserts a unique taste. You may like a more complex version of a treat made from several types of fruit. Next, we will tell you in detail how to cook apricot jam from fresh fruits.

Apricot, stone and almond jam

An original dessert made from ripe fruits and nuts can be safely put even on the festive table. Be sure to take note of our recipe and try it out next harvest season.

Ingredients for four half-liter jars:

• apricots - 1200 grams;
• almonds - four tablespoons;
• lemon juice - a tablespoon;
• sugar - 800 grams.

You can always replace almonds with walnuts.

So let's cook with the bones. First, wash the fruit, cut each into four parts, and set the seeds aside. Put the pieces in a deep saucepan, sprinkle them with sugar and pour over lemon juice. Stir the food and leave it overnight in a cool place.

Divide the bones in half and remove the kernels. Almonds are peeled and dried in the oven.

In the morning, put the pot of fruit on high heat and cook the dessert until the sugar is completely dissolved. After that, turn down the heat and cook the apricots for about an hour, remembering to stir them. When the right time has passed, you will notice that the syrup has become quite thick.
Turn off the fire, cool the jam, and then re-light the fire. Put the bones and nuts in the pan, mix the dessert. Boil fruit for another five minutes.

Sterilize jars over steam. To do this, boil water, put a grate on the pan, and place glassware on it. Put apricot jam in jars and close them with lids and immediately turn them upside down. Cover the blanks with a warm blanket and do not touch them for the next day. When the jam has cooled, it can be transferred to the pantry or cellar.

Sweet fruit jam with nuts turns out to be quite thick and has a bright beautiful color. Serve it to your guests with a cup of tea or use it to make homemade pastries.

Video recipe for whole apricot jam

Apricot and plum jam

A fragrant dessert with a slight sourness will appeal to adults and children. This time we will prepare apricot jam with kernels and cherry plums. We are sure that you will appreciate this original recipe and be sure to repeat it in your kitchen.

If you are lucky enough to harvest a rich harvest of fruits, then be sure to use our recipe. To prepare a beautiful and tasty treat, you will need the following ingredients:

• fresh apricots - one kilogram;
• cherry plum - 500 grams;
• sugar - one and a half kilograms.

Wash the fruits well, divide each into two halves and remove the seeds. Take a large saucepan, put the pieces of apricots on the bottom and sprinkle them with sugar.
Lay the cherry plum on top and sprinkle the remaining sugar on it. Leave the blanks in this form for a couple of hours so that they become soft and release enough juice. If you use unripe fruits, then the time will need to be increased.

Apricot kernels need to be split and the core removed.

Be sure to taste the kernels that you plan to use to make dessert.

If they are bitter, then you will have to abandon this idea. If you still decide to do it your own way, then be prepared for the fact that the finished jam from apricots and seeds will have an unpleasant aftertaste.

Put the pot of fruit on the fire and stir. When the sugar is completely dissolved in the juice (this will happen about 15 minutes after boiling), add the peeled nucleoli. Remove the dishes from the stove and cool the contents.

How long is apricot jam cooked in the second stage? We recommend returning the pot with the future dessert to the fire and cooking it for another ten minutes. Sterilize the jars in any convenient way and process the lids. Pour the hot sweet mass into the prepared dishes and roll it up.

The finished dessert can be served with hot tea and fresh white bread. In addition, it makes a wonderful filling for homemade buns or puffs.

We will be glad if you like sweet apricot jam. Recipes for the winter, as you may have noticed, are not particularly difficult. Therefore, you can easily implement them if you carefully read our recommendations.

Video recipe for jam with almonds

How to make apricot jam? The recipe for the winter of apricot jam with slices is even simpler than from whole fruits. It is enough to understand once how the ingredients of the jam - pitted apricots, sugar and lemon juice - interact with each other, and homemade apricot preparation for the winter will always turn out tasty, bright, with a rich aroma and the right consistency.

When preparing jam at home (apricot is no exception), the main task is to form a molecular network that will “fasten” pieces of apricots and fruit juice together. Such a network is formed by nothing more than pectin, but not at all powdered, but natural, contained in apricots in its natural form.

In order for natural pectin substances in apricots to reveal their properties to the maximum and give the necessary density to fragrant orange jam, three conditions are needed: heat treatment, sugar and acid (freshly squeezed lemon juice in this recipe).

So, let's start directly with the recipe for pitted apricot jam and then we'll talk about the intricacies: what are pectin substances and why they are so important, how to achieve the correct jam density without adding thickeners, and what utensils will be needed for homemade winter preparation.

Recipe for apricot jam slices with photo

15 minutes to prepare

1 hour to prepare

250 kcal per 100 g

Homemade pitted apricot jam made from apricots, sugar and lemon juice thickens beautifully without the addition of store-bought thickener.

It is advisable to choose a variety of apricots, in which the stone is well separated.

If the apricots for jam are very large or too hard, it is best to fill the fruit with sugar before cooking and leave at room temperature overnight.

The output of the finished apricot billet from the specified amount of ingredients is about 6-7 half-liter jars.

Ingredients

• apricots fresh ripe dense pitted - 2.5 kg;
• sugar - 2.5 kg;
• freshly squeezed lemon juice - 6 tbsp. (from about three lemons).

Cooking

1. Wash the apricots thoroughly, cut into halves and remove the pits. Cut the apricots into quarters, if desired. Fruits need to be taken a little more than the amount indicated in the recipe, so that 2.5-2.7 kg of pitted apricots are obtained. Prepare jars and lids (see tips at the end of the recipe).
2. In a large deep stainless steel or glass bowl, combine apricot slices, sugar and 3 tbsp. lemon juice. Stir the mass so that the sugar is saturated with fruit juice. If the sugar remains dry, leave for 5-15 minutes so that the apricots release their juice.
3. We shift the apricots into a deep wide pan. Heat the apricots over medium-high heat until the sugar is completely dissolved and bubbles appear, about 10-15 minutes. Stir constantly so that the jam does not burn. We put a few empty metal spoons on a plate and put them in the freezer. Continue to cook, stirring occasionally. If the jam begins to boil too much or the apricots burn to the pan, reduce the heat. Cook for 15 minutes, skimming off any foam that forms on the surface with a stainless steel spoon.
4. We taste the jam: if it is too sweet, add the remaining lemon juice, 1 tbsp each. at a time. Each time we mix thoroughly and try again: as soon as the sourness in the apricots begins to be barely felt, we stop adding lemon juice. Continue cooking until thickened, about 5-15 minutes more.
5. Turn off the heat and put a little jam on one of the spoons that we frozen earlier. We put it in the freezer for a couple of minutes, take it out and tilt the spoon a little: if the mass does not drain like water, then the jam is ready. If the mixture is too thin, return the pot to the heat and cook, stirring, until thickened, repeating the spoon test every 5-7 minutes. Pour hot jam into pre-sterilized jars, not reaching 0.5-1 cm to the neck. If the jam gets on the throat of the jar, wipe it with a dry, clean towel. Roll up with metal lids, turn over and wrap with a blanket. Leave until completely cool.
6. We serve ready-made apricot jam to the table with toast or fresh homemade cakes.

• Before sterilization, jars and lids must be thoroughly washed with hot water and plenty of soapy foam, and then rinsed thoroughly.
• It is convenient to sterilize jars in the oven. To do this, clean jars must be placed in a cold oven and heated to 150 ° C. After 15 minutes, turn off the oven, but do not remove the jars until you need to pour jam over them.
• To sterilize the lids, you need to pour water into the pan and bring to a boil. Dip the lids in boiling water and boil them for at least 2-3 minutes. Then turn off the fire and leave the lids in the water for at least 10 minutes or until the jars of healthy apricot jam need to be rolled up.

Why is pectin needed in apricot jam?

Pectins are long chains of carbohydrate molecules called polysaccharides. Pectin is found in the cell walls of all plants and is a structural element, that is, it gives stability to stems, leaves, flowers and fruits, including apricots. The highest concentration of pectin is in the skin and core of the fruit.

As the fruit ripens, the enzymes in the fruit begin to break down the pectin into pectic acid. It is for this reason that overripe fruits become very soft, it is more difficult to make jam from them.

When fruits are heat-treated, their cells rupture and pectin-rich juice flows out of them. As soon as this happens, pectin will be able to form the same molecular network (or colloidal system) that we talked about above.

On a microscopic level, a colloidal system is a mixture of one substance (the fruit juice) with another (pectin molecules). But without observing the necessary conditions, it will not be a colloidal system, but individual pectin molecules floating freely in the liquid.

Do I need to add pectin powder? Some cooks make sweet preparations exclusively with the addition of a store-bought thickener, regardless of the fruits or berries used. In the case of apricots, this is not necessary - ripe, but not overripe, apricots themselves are rich in natural gelling substances.

If the apricots are too ripe, add powdered pectin. Remember to follow the manufacturer's instructions: if you add a thickener, you may need to adjust the amount of sugar in the recipe or change the cooking time.

Secrets of making apricot jam for the winter

When they get into water or other liquid, pectin molecules “avoid” each other: they have a negative charge and repel each other like a magnet, and besides, they are hydrophilic, that is, they are more willing to interact with water. Therefore, the question arises: how to make pectin molecules stop interacting with the liquid and start interacting with each other?

The answer to this question is sugar - it not only ensures the safety of the sweet preparation from apricots throughout the winter, but also interacts with the juice secreted by the fruit, which allows pectin to form the very colloidal network for the desired jam density.

Another important ingredient is acid. An acidic environment neutralizes the negative charge of pectin, the molecules of which begin to interact with each other. In addition, the acid lowers the pH level, which creates an unfavorable environment for the growth of bacteria and allows you to save homemade apricot jam for the winter for a longer time.

When all these conditions are met, it remains only to boil the amber blank of apricots and evaporate the excess liquid so that the jam reaches the consistency of the gel.

Testoved advises. It is convenient to check the readiness of the workpiece with a kitchen thermometer - the necessary gel consistency of the jam is achieved at a temperature of 104-105 o C.

In the absence of a thermometer, the readiness of fragrant jam is easy to determine with a couple of spoons and a saucer: before cooking, you need to put them in the freezer, put a little cooked jam on one of the frozen spoons and put it back in the freezer. If, after five minutes in the freezer, the pitted apricot jam holds its shape and does not drip off the spoon too quickly, then it is ready.

If the workpiece is still too liquid, you need to continue cooking and check the density of the jam every 5 minutes. If, on the contrary, it is too thick, it is worth adding a little water to it.

What is the best pot for making jam?

When choosing dishes for preparing the workpiece, the main thing is not to try to fill the pan too much with jam. In the process of boiling and cooking, the mass will bubble and increase in volume, so the pan must be large enough so that the jam does not run away.

Choose the capacity of the pot so that all the ingredients for making jam - apricot slices, sugar and lemon juice - take up no more than half the volume of the bowl. A wide and not too high saucepan is preferable to a narrow and high one - in the latter it is not very convenient to stir the jam.

An excellent choice would be a wide thin-walled copper pan or a copper basin - an expensive pleasure, but a necessary thing for lovers of sweet homemade preparations. In copper utensils, it is easiest to maintain the required temperature while cooking pitted apricot jam or, for example, jam.

Read: - recipe with step by step photos + cooking tricks.

From some cooks you can hear concerns about the presence of traces of copper in the finished jam, but you should not worry. If you keep the copper utensils clean, do not boil the jam for long hours and mix all the ingredients together before putting them in the pan, there is no risk.

If a copper pan or basin of the right size is not at hand, stainless steel dishes are a great alternative.

How to use apricot jam in winter and summer

Healthy apricot jam slices are one of the most versatile sweet homemade preparations. You can safely fill any sweet pastries with apricot jam with slices, including pies and pies made from shortbread, yeast or puff pastry, puffs, buns and bagels, rolls, muffins and cookies.

• Apricot Jam Pie: Layer homemade jam with apricot wedges and bake in the oven for about 45-55 minutes.
• Apricot Jam Cake: Easy to turn a simple cake into a holiday dessert by adding an apricot layer.
• Apricot Jam Muffins: Classics are easy to top with homemade apricot filling.

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 for the right amount of 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 pitted apricot jam. A recipe for the winter without tedious waiting and cooking in several stages! We will cook in one approach, 30-40 minutes. - and you can pour the finished jam into jars. Ideal for those who undertook to cook apricot jam for the first time.

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 several times - this will be enough to remove excess water (it is not necessary 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.