How to cook apricot jam slices? How long to cook apricot jam? Recipe. Apricot jam and frozen apricots

Apricot trees were developed in Southeast Asia and soon spread to many countries. This plant was especially popular in Armenia, which is probably why in Latin the apricot is called Prúnus armeniáca. There are about 20 varieties of this fruit in the world, the sweetest of which come from Central Asia and are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called poles.

But no matter what particular type of apricot is discussed, it is worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, forfor, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiencies, anemia and cardiovascular diseases.

Unfortunately, the Russian climate does not allow eating fresh apricots all year round, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe fruits and slightly unripe ones. You can cook it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different, in addition to traditional jam, it can be jams or marmalades.

Apricot jam - preparing dishes

Enamelware is required for cooking. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking. For storage of jam, glass jars are used, which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. It is better not to store an open jar for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - fruit preparation

For jam, you can use any variety of apricots, including semi-wild perches. Overripe fruits should not be used. Apricots are boiled either as a whole or in the form of halves, after separating the bones. Some housewives only slightly incise the fruit so that after removing the stone, the fruit is almost whole. This mainly depends on the size of the fruit and individual preferences. Sometimes kernels extracted from the seeds are put in the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, up to poisoning.

Apricot jam (option 1)

For the preparation of such a jam, it is better to use slightly unripe fruits. They should be thoroughly washed, dried on a towel, freed from stones and put in an enameled container. Next, a syrup is prepared from sugar and water in a ratio of 4: 1 (that is, 800 g of sugar is required for 200 ml of water). Sugar is poured with water in a separate saucepan, and with continuous stirring, the resulting mixture is brought to a boil. Next, prepared apricots are poured with syrup at the rate of 1 liter per 1 kg of fruit. After that, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruit in the finished jam will remain whole and appetizing in appearance. After all this, the jam is put on a slow fire and boiled for 35-40 minutes. Then it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next, they need to be covered with sugar in the ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After that, the container is placed on a slow fire, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, it is removed from the heat and cooled to room temperature. After that, bring to a boil again, repeating this procedure 2-3 times. This also contributes to a better preservation of the fruit in the finished jam.

Apricot jam with oranges

For those who love a pleasant sourness in dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruit is laid out in an enamel bowl and covered with sugar. After 2-3 hours, put the dishes on a slow fire and bring to a boil. Cool down and repeat the process. Then spread in jars, close tightly and put in a cool place.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the bones and pass through a meat grinder. You can also grind in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. Cook jam over high heat with constant vigorous stirring for 12-15 minutes. They are laid out in jars hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.

Tip 1. For jam with seeds, only large-sized fruits with nucleoli that have a pleasant sweet taste are suitable. If the nucleolus is bitter or sour, it is not recommended to use it.

Tip 2. In order for the apricot to remain whole, the stone can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).

If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not such an easy task as it might seem at first glance. Wrong technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.

Apricot jam with orange

The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite treat will remind you of hot summer days and is guaranteed to cheer you up even on the gloomiest day.

Ingredients:

• apricots - one kilogram;
• orange;
• granulated sugar - kilogram;
• water - 200 ml.

For this recipe, you will need unripe greenish fruits. Soft juicy fruits are quickly boiled soft, quickly turning into "porridge".

How to make delicious apricot jam? A step-by-step recipe with a photo will help you in solving the problem.

First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you wish. Place the pieces in a deep saucepan. clean, squeeze the juice out of it, then strain the liquid.

From water and sugar, boil the syrup, and then let it boil on the stove for five minutes. At the very end, add orange juice. Remove the syrup from the stove, carefully pour it over the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again.

When the syrup and apricots have cooled to room temperature, they must be brought to a boil and boiled over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Do not forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it.

The finished dessert can be used to make sweet pies with fruit filling or just serve it to the table with hot drinks.

Jam "Five minutes"

The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook jam with apricots for the winter.

Ingredients:

• pitted apricots - 700 grams;
• sugar - 700 grams;
• water - 250 ml.

Jam with apricot slices "Five minutes" is prepared in several stages.

Choose strong fruits, wash them, cut them in half and remove the seeds. Sprinkle the pulp with granulated sugar and leave it alone for a while. Shake the fruit bowl occasionally, but do not stir.

Weigh the apricots after processing on a kitchen scale. The ideal fruit to sugar ratio is 1:1.

After an hour, the fruits can be filled with water and sent to the stove. When the jam boils, turn down the heat and cook the treat for another five minutes. Cool the product, and then bring it to a boil again. Repeat the procedure one more time.

After the third cooking, put the dessert in clean jars and close it with boiled lids.

Apricot jam with pits

An unusual way to prepare a dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in fragrant syrup will make a great company for freshly brewed tea or any other hot drink.

Ingredients:

• apricot pulp - one kilogram;
• sugar - one kilogram;
• water - one glass.

Slices are prepared quite simply, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.

Process the fruits and cut into four parts. Chop the bones and remove the soft core. Mix sugar with clean water.

The bright taste of this dessert directly depends on the bones that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.

Put the apricots and pits in a deep saucepan, and then fill them with syrup. Put the dishes on the fire and bring its contents to a boil. After that, drain the syrup into a separate container and cool the products. This step is necessary so that the slices remain intact and do not boil.

Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized dish and roll up.

We will be glad if you like apricot jam slices. The recipes on this page will help you prepare a small supply of delicious treats for the winter. A beautiful fragrant treat will delight your loved ones on a gloomy winter evening and will bring back memories of bright sunny days.

Video recipe for Polish apricot jam

Apricot jam is a delicacy loved by many since childhood. A good jam should have a beautiful color, whole pieces of apricots, a magical aroma. I will write in this article 5 recipes for apricot jam, in which the fruit will be whole or sliced. I will also write a recipe for a very tasty apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice hostesses may have. Listen to these tips and get a very tasty jam.

In order for the jam to have apricot halves, and not "porridge", it is important to choose apricots that are suitable for jam. It should be ripe fruit, but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If a dent is not made, then the apricot is unripe, it also does not fit.

Choose certain varieties for jam: zhardeli and monastic. You should not take such varieties: Sambursky early, Polissky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They do not have enough elasticity when cooking.

Jam can be made from any apricots, as the fruits are crushed in it, not left whole.

Jam according to this recipe turns out to be a beautiful amber color, with a clear syrup and with whole fruits. I will reveal all the secrets of making this jam in the recipe. It is important to choose the right apricots. How to do this, I wrote above.

Ingredients:

• apricots - 1 kg (weight without pit)
• sugar - 800 gr.
• water - 200 ml
• citric acid - 1 tsp

How to cook jam with whole apricots:

1. First, wash good, firm and ripe apricots well and pat dry with a paper towel. Extra moisture is not needed.

2. From apricots you need to get a bone, but at the same time they cannot be broken into halves. You can remove the bone with a paint brush (the most convenient option) or a pencil. Just pierce the apricot and push the pit towards the stalk.

3. Do not throw away the bones, rinse and dry on a towel. Of these, you will need to get the core. Apricot jam with kernels will be very tasty. The kernels will release apricot oil, which will give the jam a fresh fruity flavor. And the nucleoli will also absorb the bitterness that can be in the jam.

To make the bones easier to open, they are dried in the oven. Put the bones on a baking sheet and put in the oven for 5 minutes at a temperature of 160 degrees.

If you do not want to mine the cores yourself, buy ready-made ones on the market.

4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when in contact with hot. Put the apricots prepared in this way in a saucepan or basin. Here it is important to take stainless steel dishes with a wide bottom. All apricots are laid out in one layer! It is allowed that 2-3 pieces are on top.

5. Boil the syrup. When apricots are poured with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb the syrup, retaining their shape. Jam made with syrup will be bright and the famous amber color.

Pour 800 grams of sugar into the pan and pour 200 ml of water. Bring to a boil over moderate heat (do not boil the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, make the fire slow and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.

Pierce the apricots with a toothpick, boil the syrup.

6.When the bones have cooled, they can be easily broken with a hammer. Take out the cores. They will be in a film that needs to be removed. To do this, send the kernels to the oven for another 5 minutes at a temperature of 160 degrees. Or boil them for 2-3 minutes.

7. Fill the apricots with boiling syrup. You don't need to cook them! Leave the apricots in the syrup to infuse until completely cooled. If you want, you can leave for a few hours. So the taste will be even brighter. If you want to make jam in one day, then let the apricots cool completely.

8. When the apricots stand for the first time, carefully drain the syrup from them into a saucepan, bring it to a boil and boil for 2-3 minutes over low heat. For the second time, pour apricots with boiling syrup. And again, let the fruit brew in sugar syrup until it cools completely (at least you can let it stand longer).

9. And for the last time, drain the syrup, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels by this time should be prepared, that is, they will need to remove the skin, which has the most bitterness.

10. Put the peeled kernels to the apricots. Put a pot of jam on the fire. This is the last stage of preparation. Bring apricot jam to a boil and boil for 1 minute. Be sure to carefully remove the foam.

Sterilize jars and lids in any convenient way.

11. A minute before the end of cooking, add citric acid to the jam, which will serve as a preservative, mix. Don't overcook the jam!

12. Pour jam into jars without adding 1 cm to the edge and screw tightly with lids. Turn the jar over and check the quality of the closure.

13. Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. By doing everything right according to this recipe, you will have the perfect apricot jam, with beautiful color, whole fruit, amazing flavor. Hold on and do not eat everything at once, leave until winter!

Apricot jam with almonds "minute".

The previous recipe was with apricot kernels. Almonds are also taken here, which gives the jam a special taste and aroma. Cooking technology is different. If the jam was not boiled there, but was poured with syrup, then here it will be necessary to boil it twice for 1 minute. Apricots also need to be taken elastic so that they retain their shape.

Ingredients:

• apricots - 1 kg
• sugar - 1 kg
• almonds - 150 gr.

How to make jam with almonds:

1. Wash the apricots well, break them in half and remove the pit. Weigh already peeled fruits and take the same amount of sugar.

2. Take the dishes in which you will cook the jam. Place the apricot halves on the bottom, skin side down. Sprinkle the fruit with sugar on top. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the sugared apricots with a lid or towel and leave for a few hours (3-5 hours) to release the juice.

3. When the juice appears, you can start making jam. Place a saucepan over moderate heat and bring the jam to a boil. Stir occasionally so the sugar doesn't burn. You need to mix gently, draw a spoon from the walls along the bottom of the dish.

4. When the sugar dissolves (while the jam has not yet boiled), pour the almonds into the pan. Almonds can be put in a peel. But, if there is time and desire, it can be cleaned. To do this, pour boiling water over the nuts for 3 minutes, and then fill them with ice water. After such a “shock” procedure, the skin will be easier to remove. Stir in the apricots and almonds and continue to cook.

5. After boiling the jam, it needs to be cooked for only 1 minute. After a minute, set the jam aside from the stove.

Be sure to collect all the foam, because of it the jam can ferment.

6. Let the jam brew in its own juice, leave it for several hours until it cools completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off heat and pour into sterilized jars. Sterilize the lids as well.

7. Fill the jars with jam, without adding 1 cm to the edge. Screw the lids tightly or roll up. Turn the jars over, cover with a towel and let it cool completely. Then you can clean up in a storage place (closet, pantry, cellar, etc.).

Whole apricot jam.

This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled, the apricots are languishing in their own juice with sugar.

Ingredients:

• apricots - 1 kg (weight with pits)
• sugar - 540 gr. (600 ml - 3 tablespoons of 200 ml)

How to cook apricot jam slices:

1. Apricots are weighed with pits. For 1 kg of apricots, 3 cups of sugar, 200 ml each, are taken. It turns out 540 grams. Apricots should be washed well and dried. Break in half and remove the pit.

2. Take a pot with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better with a non-stick coating, if any. Spread the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.

If you are worried that the jam will burn, do not boil it right away. Leave the apricots in sugar to stand for several hours so that they release the juice in this way. Then start cooking. You need to cook this jam 3 times for 1 minute with breaks of 10-12 hours. After the third time, immediately preserve in jars.

3. Put the pan on the slowest fire. With gradual heating, the apricots will begin to release juice, and the sugar will dissolve. You do not need to stir the apricots so as not to mash them. Take a saucepan and stir the jam in a circular motion.

4. Wait until it boils, that is, the first bubbles, and turn off the jam. It is not necessary to boil it at this stage. Cover and leave for 12 hours to soak the apricots in syrup and cool completely.

5. After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion over the pan. When the jam boils, reduce the heat to a minimum and remove the resulting foam. Let the jam boil for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours to cool completely (you can leave it overnight or all day).

6. The third time you need to cook jam. Again, wait for boiling and cook for 2 minutes, turn off the heat. For this third brew, you need to sterilize the jars and dry them by turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle with which you pour the jam.

7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put away for storage. You can store in the apartment in a locker. All slices of apricots remain intact, the syrup is transparent and bright.

Royal apricot jam with cinnamon and rum.

Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.

Ingredients:

• apricots - 2 kg (pitted weight)
• water - 450 ml
• sugar - 1 kg
• apricot kernels - 150 gr.
• cinnamon stick - 1 pc.
• star anise - 1 pc. (optional)
• noble aromatic alcohol (rum, amaretto, amaro, liquor) - 100 ml

How to make aromatic apricot jam:

1. Take large and dense apricots. Wash them, dry them and cut them in half.

2. Boil the syrup. Pour water into a saucepan, add sugar to it. Also pour in rum or liquor. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils, the sugar dissolves, add cinnamon stick, apricot kernels, star anise to it. Boil the syrup for 5 minutes.

Let the syrup cool to room temperature.

3. Pour prepared apricots with cooled syrup. Pour completely with cinnamon and star anise. Leave the apricots to soak in the syrup and juice for 12 hours (overnight).

4. Put the apricots in syrup on a small fire and bring to a boil. You can not interfere with jam, so as not to crush the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or day.

5. Put the jam on to boil for the second time. After boiling, cook for a couple of minutes, no more and turn it off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, remove all foam, boil for 1 minute. And immediately pour hot into sterilized jars and tighten the lids.

Remove the cinnamon stick and star anise before placing in jars.

6. Turn the jars over and let the jam cool completely. It remains to wait for winter to eat this very fragrant yummy.

Apricot jam with walnuts.

I offer another recipe for apricot jam. This time it will be supplemented with walnuts. As in previous versions, apricots will be closed with whole halves.

Ingredients:

• apricots - 1 kg
• sugar - 1 kg
• water - 350 ml
• walnuts - 150 gr.

Cooking method:

1. Wash, dry and cut the apricots into halves. Remove bones. Weigh the peeled apricots and take the same amount of sugar.

2. In the container in which you will cook the jam, pour in water and add sugar. Put on a small fire. Bring syrup to a boil, stir to dissolve sugar. Boil the syrup for 2 minutes and add apricots and nuts to it.

3. Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.

4. When the apricots are saturated with syrup, start making jam for the second and last time. Put on a small fire, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.

5. Pour hot jam into jars, roll them up and turn them over. Leave to cool. Then put it away for storage. Thus, an unusual apricot jam with walnuts is ready.

Apricot jam with oranges.

This jam will be very different from all previous recipes. Above, I wrote how to cook jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be frayed. Orange is added to them. And it will taste like orange jam, although the base is apricot. It is very tasty, unusual and will be appreciated by all sweet tooth.

Ingredients:

• apricots - 1 kg (weight without pits)
• orange - 2 pcs. small or 1 pc. large
• sugar - 1 kg

How to cook apricot-orange jam:

1. Wash apricots, dry, break and remove the stone. Pass all prepared fruits through a meat grinder.

2.Pour the apricot puree into a heavy bottomed saucepan. It is in such dishes that the jam will not burn. First put the apricots on medium heat, and when they begin to boil, reduce the heat to low. Stir the jam so it doesn't burn.

3. Wash the oranges thoroughly with a brush to remove the film from the chemicals that process citrus fruits for preservation. Cut the oranges into 4 pieces and remove the pits. Pass them through a meat grinder along with the peel.

There are a lot of essential oils in the peel, which will give the jam a rich orange flavor. The jam will not be bitter.

4. When the apricots boil, add twisted oranges to them and pour out the sugar. Mix everything well and continue to cook over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.

5. When the jam boils, foam will form. It must be removed. Arrange the finished jam in sterilized jars and roll up. Turn over, cover with a towel and leave to cool for a day. This is how quickly and easily you can cook apricot jam, which will taste like orange.

Jam can also be made from overripe apricots, as there is no need to keep them whole.

Choose any recipe and cook delicious jam. If you do everything right, then the jam will be well stored in the apartment. It will be a bright, amber color. It's just summer in a jar. Also cook, the recipe of which is on my website.

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Summer is a great time to prepare homemade preserves. Especially brings joy in the winter jam. It not only delights the taste, but also replenishes our body with useful substances and elements, which are very lacking in winter. Apricot is great for making jams and preserves.

Apricot has many useful properties that favorably affect the functioning of the body. Apricot jam contains many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, and B vitamins. Apricot jam is recommended for problems:

• with the cardiovascular system;
• with hypertension;
• anemia
• beriberi.

During its use, brain activity improves, recuperation occurs, immunity increases, salts are excreted, problems with constipation disappear. The calorie content of apricot jam is 245 kcal per 100 gr. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

Every recipe has its secrets. In this you need to pay attention to the variety of apricots. Jam will turn out especially tasty if you choose small round fruits, which are usually called wilds.

Let them be even slightly overripe. All the same, they will not dissolve in the total mass, turning into an ugly mess. Because jam is not prepared in the way that has long been customary: it does not stand on fire for a long time. But round soft apricots will give their juices faster. And they taste better than their more expensive counterparts.

Cooking time: 17 hours 0 minutes

Quantity: 1 portion

Ingredients

• Apricots: 1 kg
• Sugar: 400 g
• Gelatin: 2 tbsp. l. incomplete

Cooking instructions

How to cook seedless apricot jam

We will start our acquaintance with apricot jam with the simplest method, which is equally suitable for any kind of apricot.

What is required for this:

• sugar - 2 kg;
• apricots -2 kg.

Step by step recipe:

1. Wash the apricots thoroughly in a large bowl and separate the pits.
2. Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2-3 hours.
3. Let's move on to making jam. We put the infused mixture on fire and cook in two stages for 30 minutes. This is necessary because of the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
4. The end result will be jam with small pieces. If there is a desire to boil the jam until smooth, it must be kept on low heat for another 20 minutes.

Apricot jam with pits - recipe step by step

Jam with stones is the easiest to prepare, with a minimum investment of time.

You will need:

• apricots - 1 kg;
• sugar - 700 gr.;
• water - 2 tbsp.

Preparing jam:

1. Wash fruits well.
2. While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
3. Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
4. After turning off the jam, let it brew for 12 hours.
5. After the time has elapsed, put the jam back on the stove and cook it until it thickens.

Apricot jam slices

This jam is not only tasty, but also beautiful. For it, apricots with a dense structure or slightly unripe are used.

You will need:

• apricots - 2 kg;
• sugar - 3 kg;
• water - 3 tbsp.

Jam making technology

1. Apricots need to be washed and dried.
2. Break them into pieces, removing the bones.
3. Put the slices in an enamel pan.
4. In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the sugar dissolves.
5. Ready, hot syrup should be poured over folded apricots. The syrup should cover all the slices, for this the container should be shaken several times. Stirring with a spoon is not recommended.
6. To insist, the jam must be set aside for 12 hours.
7. After the first infusion, you need to drain the syrup, bring it back to a boil, pour over the apricots and set aside for 10-12 hours.
8. For the third time after pouring hot syrup, the container must be put on a small fire.
9. With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. You need to stir carefully, with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - delicious recipe

One name apricot jam is appetizing. He is especially loved by the kids. For its preparation, it is desirable to use overripe fruits or varieties with a very soft structure.

You will need:

• apricots - 1 kg;
• sugar - 1.2 kg;
• citric acid - 1/4 tsp.

Preparing jam:

1. Wash the apricots well and remove the pits from them.
2. Grind prepared slices in a blender or meat grinder.
3. Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
4. Place the saucepan over low heat and bring the mixture to a boil. In order for the sugar not to start to burn, the mass must be constantly stirred.
5. After boiling, add citric acid to the mixture and cook until a thick jam is obtained. The density of the mixture depends on your desire.

A very simple recipe for five-minute apricot jam

A five-minute jam recipe is the best option when there is not enough time to process fruits. For its preparation it is necessary:

• sugar - 4 cups;
• apricots - 1 kg.

Brewing technology:

1. First, wash the apricots and separate the pits.
2. Transfer the slices to a saucepan, cover them with sugar and let it brew for 12 hours.
3. After the time has elapsed, bring to a boil over high heat, stirring regularly.
4. Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with nucleoli is popularly called "royal" or "royal". To prepare it you will need:

• apricots - 3 kg;
• granulated sugar - 3 kg.

Step-by-step instruction:

1. Wash the apricots well and lay them out to dry.
2. After preparing the fruit, we proceed to their peeling. Dividing apricots in half, you need to get the bones, which will be useful in the cooking process.
3. The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
4. At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
5. After 2-3 hours, put the container with slices on a small fire. The duration of cooking jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker one, about 20 minutes.
6. After completing the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.

To get a delicious jam, there are a number of tips that it is advisable to listen to.

Most people make preparations from fruits and vegetables for the winter to get vitamins all year round. One of my favorite treats is apricot jam. It will be useful for every good housewife to find out how to cook it properly.

How to cook apricot jam

This preservation is very popular. Apricots are useful not only fresh, but also processed, dried. They contain a lot of carotene, potassium, vitamins, and other nutrients. Cooking apricot jam in slices is a complex multi-stage process. You need to prepare the container, pick the best fruits, take care of the rest of the ingredients. It is worth talking in more detail about each stage of the preparation of apricot jam slices.

Jars preparation

It is very important to properly process and sterilize the container, otherwise the product canned in it can harm the body. First you need to carefully inspect the jars, make sure that there are no cracks and chipped pieces. Inspect the covers along the way. They should not have a single trace of rust. There are several types of jar sterilization:

1. For a couple. Take a large saucepan, fill it with water, place on the stove. Place a metal grill or sieve on top. Place as many jars upside down on it as will fit. From the moment the water boils, steam sterilization begins. It should last at least 15 minutes. After moving the jars neck down on a clean towel, wait until all the water has drained.
2. In water. Place a wooden board in a large saucepan. Put jars on it, and fill the remaining space with water. Between them you can lay nylon covers or rags. Take out the cans a quarter of an hour after you notice the seething of water.
3. In the microwave. Pour 70-100 ml of water into the jar and place in the oven at high power for three to five minutes.
4. In the oven. Wash the jars, put them in the oven, heated to 160 degrees. It is necessary to leave them in the oven until all the droplets drain from the walls. Constantly monitor the process, because with this method of sterilization, the jars may burst.

How to choose apricots for jam

Try to buy ripe, but not overripe fruits. If they are too soft, it will be difficult to get the bones. Greenish apricots can give unexpected unpleasant flavors. Such fruits, as a rule, are very hard and almost do not smell. Please note that there are no damages or flaws on the apricots. They should be uniform in shape and color. Then the workpiece will be stored longer.

Fruit preparation

This process is very easy and won't take long. Wash the apricots thoroughly and then dry them on a towel. If you are making pitted jam, then break the fruit into two halves and remove them. You can gently push them with a wooden stick, but it's better to stop at the first method. Then the fruits in the jar will look prettier.

seedless apricot jam recipe

Every hostess can cook such a delicacy. There are many recipes for apricot jam in slices, and for each of them you get a great-tasting and beautiful preparation that will decorate not only everyday, but also a festive table. Before you start cooking, be sure to prepare the dishes and fruits according to the recommendations described above. You can choose a pitted apricot jam recipe from those offered below.

with nucleoli

This recipe for apricot jam slices is called royal. To make this dish, you will need:

• apricots with pits - 2.2 kg;
• water - 2 glasses;
• sugar - 2 kg;
• lemon juice - 50 ml.

Step by step cooking recipe:

1. First boil the syrup. Mix sugar, lemon juice and water in a saucepan. Warm on a small fire. Stir continuously until the sugar is completely dissolved. Remove the container from the fire.
2. Wash the apricots and pat dry. Remove the bones from them and put them in a separate plate. To do this, disassemble the fruit into halves. Gently crush the bones with a hammer, but so that the nucleoli remain intact.
3. Throw apricot slices into an enamel pan, fill them with sugar syrup. It must be hot. Put the mixture on fire. Bring to a boil, remove the foam. Boil the apricot jam for five to seven minutes. Then you need to set it aside from the stove.
4. After 10-12 hours, the jam will cool completely. Again, cook the fruit on the fire after boiling for 5-7 minutes. Remove foam regularly. Then leave again for 10-12 hours.
5. For the third time, add apricot kernels from the stones to the jam. Cook in the same way.
6. Distribute hot apricot jam into clean prepared jars, tighten the lids. Turn them upside down and let them cool completely. It is allowed to try jam in a day.
7. Tips: You can change the homemade recipe for apricot jam with slices by adding almonds instead of nucleoli.
8. Note: you can take any number of fruits, proportionally increasing or decreasing the amount of other ingredients needed for the recipe.

Apricot five-minute jam

It retains many vitamins and brings maximum benefits to the body. For the recipe you will need the following ingredients:

• apricots - 3 kg;
• sugar - 1.5 kg.

Recipe for making apricot jam slices:

1. Rinse and dry fruits. Remove the bones from them by cutting into slices.
2. In an enameled bowl, sprinkle the fruits with sugar in layers. Leave the slices to infuse for 12 hours. Thanks to this, juice will come out of them.
3. Put the jam on the stove. When it boils, boil for five minutes, then remove from heat and cool. Repeat the process three times with an interval of 5 hours.
4. After the jam has completely cooled, pour it into sterilized jars. Put them upside down. When the jars are cool, place them in the dark and cool.

Recipe for apricot jam in a slow cooker

To prepare it, you will need the following products:

• apricots - 1.5 kg;
• lemons - 2 medium;
• sugar - 750 g;
• almond - 150-200 g;
• vodka - 4-5 tablespoons.

Slow cook:

1. Wash the fruit, divide into slices, pull out the bones and discard. Put them in the multicooker bowl. Pour sugar on top of the apricot slices, pour over the juice from the lemons. Leave for a couple of hours.
2. Pour boiling water over the nuts, leave for a quarter of an hour. After soaking, remove the husk from them and also add to the multicooker container.
3. Select the "Extinguishing" mode and cook the jam for an hour with the lid closed. It will be liquid.
4. If you want to make dense thick apricot jam, then set the "Baking" mode. When choosing this program, leave the lid of the appliance open and stir the syrup constantly.
5. A few minutes before the end of cooking, add vodka.
6. When the beep sounds, distribute the finished tasty treat into jars and roll up.

Video: recipe for apricot jam with orange