Bald apricot jam. Frozen apricot jam

Now it's time for apricots. Juicy, sweet, fragrant - it's just impossible not to eat at least a couple. The harvest this year turned out to be great and I want to save it. How can you prepare apricots for the winter? You can make compote. Dried apricots are also wonderfully eaten in winter. But most of all we love jam and apricot jam. This is one of my favorite treats. Usually, it is rare for a jar to survive until March. Already by the New Year, jam disappears from the shelves. 🙂 I want to offer you, my readers, a few recipes for apricot jam that you can cook at home. These recipes are tested by my family and the families of my friends.

Seedless apricot jam - a recipe for the winter

The simplest, one might say classic recipe, is apricot jam. The berries in this jam are whole and soaked in thick syrup. For its preparation, strong dense berries are suitable.

So, what you need for this yummy:

• pitted apricot berries - 1 kg;
• sugar - 1 kg.

How to make pitted apricot jam for the winter recipe with photo:

1. Apricot berries are thoroughly washed. We take out the bones, dividing into berries into two halves. You can cut the slices in half if the apricots are large.

2. We put everything in a container for cooking jam and fill it with sugar.

3. Cover with a lid and leave until the apricot releases juice and the sugar has completely melted.

4. Now put the container with apricots on the fire and bring to a boil. Remove the foam that appears during cooking. Cool the jam and put it back on the fire and bring to a boil. In total, you need to repeat the procedure three times.

4. After the third time, pour the jam into pre-prepared jars (we sterilize them) and close the lids.

5. That's it. Our wonderful apricot treat is ready.

Apricot jam in a bread maker

Wonderful apricot jam is obtained in a bread machine. In this recipe, you can even use soft and crumpled fruits. This recipe for jam in a bread machine is wonderful in that you can put everything into this wonderful helper and forget it for a certain time, then take out the finished jam and enjoy its amazing taste and aroma. And this jam is very homogeneous and thick.

Jam products:

• pitted apricots - 1 kg;
• sugar - 2 tbsp.;
• lemon juice - 3 tablespoons

Cooking apricot jam in a bread machine:

1. My apricots and remove the seeds from them. We cut into slices.

2. Put them in a bucket for a bread machine.

3. Fall asleep with sugar and pour lemon juice.

4. We install the bucket in the bread machine and select the "Jam" button in the "Menu". Now we press "Start".

5. We are waiting for a sound signal from our assistant and put the jam into prepared jars. We roll up the jars with lids.

6. In winter, we take out and enjoy a wonderful jam.

Apricot jam with kernels

I offer you a simple recipe for pitted apricot jam with nucleoli. Preparing such a jam is very simple, but the taste is awesome.

What you need for jam:

• apricots - 1 kg;
• sugar - 800 gr.

How to cook pitted apricot jam for the winter:

1. Wash the apricot berries well and put them on a baking sheet to dry. Then we separate the pulp from the seeds. Put the halves of the bricot in a bowl for cooking with the centers up and lightly sprinkle with sugar.

2. So in rows and lay out all the apricots in the basin, sprinkling each row with sugar.

3. Leave for a few hours so that the aurikos release juice and the sugar melts.

4. Put the basin with apricots on the fire and bring to a boil. Then leave the jam to cool completely.

5. Once again put the dishes with berries on the fire and boil for 5 minutes over low heat. In total, we repeat this three times.

6. Do not forget to remove the foam during the boil. We do not mix the berries in the basin, but shake it, as with. This will keep our slices intact.

7. When we put the jam on the fire for the third time, then add the peeled apricot seeds to the basin. Mix carefully. We cook for another 10 minutes.

8. We spread the jam in pre-prepared jars and close the lids. Turn upside down and wrap with a warm blanket. Leave the jars to cool completely.

9. Enjoy a very tasty jam. Happy tea!

Thick apricot jam with orange

Jam according to this video recipe is thick, fragrant and very tasty. It is very easy to prepare it.

Apricot jam with whole berries in syrup

There is another great way to make apricot jam. The fruits are poured with syrup and therefore remain whole.

What is needed for jam:

• pitted apricot fruits - 1.5 kg;
• sugar - 1 kg;
• water - 200 ml;
• citric acid - 0.5 tsp

How to cook apricot jam in syrup:

1. My apricot fruits and free from stones. We put the slices in a bowl of suitable size, taking into account the fact that the fruits will be filled with syrup.

2. Let's start preparing the syrup. Pour sugar into a saucepan and fill it with water. We put it all on the fire and bring it to a boil.

3. As soon as the syrup boils, add citric acid. Stir and let the syrup simmer for another 10 minutes.

4. Remove the syrup from the fire and fill it with our apricots. You can press the berries a little on top so that they are completely covered with syrup. Cover with a lid and leave for 20-30 minutes.

5. Drain the syrup from the berries and boil it for 10 minutes. Then again fill them with berries and leave for 20-30 minutes under the lid.

6. For the third time, drain the syrup and repeat the procedure from point 5.

7. Drain the syrup for the last time and set it on fire. While the syrup is boiling, put the apricot slices into pre-prepared jars.

8. Pour the boiled syrup into jars and close them with lids.

9. That's it. Our jam is ready.

Delicious homemade jam will help you solve many problems. It goes well with tea. The delicacy can be used for filling pies, cakes, various buns. And how unique will ice cream be if you add a few spoons of amber dessert to it!

The choice of ingredients and features of cooking

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macronutrients (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).

Despite the fact that some of the nutrients are lost during heat treatment, apricot jam still retains many vitamins and minerals that a person needs.

5 rules for a delicious dessert

It is not difficult to prepare an amber delicacy. In order for the jam to succeed, it is necessary to take into account only a few important recommendations. Professional chefs recommend following five points.

1. Fruit selection. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small bright orange apricots. They must be mature. If you come across overripe fruits, then it is better to make jam or jam from them.
2. Special utensils. Jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is undesirable to cook a delicacy in enameled or aluminum dishes. Give preference to wide containers. In them, the dish cooks more evenly and quickly.
3. Shake mixing. Avoid stirring with a spoon or spatula when cooking jam. This injures the fruit. As a result, you will get apricot porridge. To stir the jam, shake the pan occasionally.
4. With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the bones. To do this, you can make a small incision on the apricot and carefully remove the stone. You can push it out of the fetus with a pencil or a regular hairpin.
5. Jam readiness. In the finished delicacy, apricots become transparent, acquire a soft-elastic texture. The syrup should thicken and absorb a bright orange pigment.

To save the jam, which has suddenly fermented, it is necessary to digest it. The fermentation process provokes a lack of sugar. Therefore, noticing unpleasant signs, open the preservation, add sugar and digest it. Then roll up again.

apricot jam recipe

There are many ways to prepare "summer in a jar". The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, then you can easily cook them whole. With large fruits, it is better to do otherwise - divide into slices, and then cut into pieces.

The delicacy can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. Piquancy will bring a small piece of ginger root. If you pour in a couple of tablespoons of orange or lemon juice, then the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the workpiece.

From whole fruits

Peculiarities . This is one of the easiest recipes. It involves the preparation of apricot jam with pits. This is an easy and quick recipe, but such preservation can be dangerous. Any preparations in which the bones have not been removed should be eaten within 10-12 months. If they are stored for more than a year, then the bone begins to release harmful toxins.

Compound:

• apricots - 1.2 kg;
• water - 0.45 ml;
• citric acid - 5 g;
• sugar - 1.75 kg.

How to cook

1. Dry the washed fruits on a paper towel.
2. Pour water into a saucepan, boil it.
3. Carefully place the fruit into the boiling liquid.
4. Boil the product for three minutes.
5. Remove the apricots and immediately dip them in ice water for a minute.
6. Transfer fruit to a colander and let excess water drain.
7. Arm yourself with a toothpick and prick the whole fruit in several places to ensure even soaking of the syrup.
8. In a basin for future jam, boil the syrup from water and sugar.
9. Put fruit in a sweet base, add citric acid.
10. Bring the mixture to a boil.
11. Boil the apricots for a whole three to five minutes, trying not to injure them, periodically removing the foam.
12. Remove the saucepan from the fire.
13. Allow the workpiece to cool completely (approximately eight hours).
14. Repeat the simmer again for a few minutes.
15. Let the dish brew for eight hours.
16. After a while, boil the delicacy a third time.
17. As a rule, after the third cooking, the dish is completely ready and rolled up in jars.
18. If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which preserve the delicacy.

This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. From whole fruits, carefully, without damaging the structure, remove the stone. Insert a walnut kernel in its place. In all other respects, the recipe remains the same.

Slices

Peculiarities . If you decide to cook a pitted delicacy, then pay attention to delicious apricot jam slices. You can add any spices or nuts if you like.

Compound:

• fresh fruit - 1 kg;
• sugar - 1 kg.

How to cook

1. Wash the apricots, cut them in half, remove the pit.
2. Put the resulting raw materials into a saucepan.
3. Sprinkle fruit with sugar.
4. Shake the container a few times so that the sugar reaches the bottom rows.
5. Leave the workpiece for eight to ten hours to let the juice flow.
6. Boil the mass and turn off the fire.
7. Leave the jam to cool.
8. Repeat the boiling-cooling procedure two or three more times.
9. To keep the slices beautiful, do not mix the workpiece.
10. After the last boil, put the jam in jars and close the lids.

Do not rush to throw away fruit seeds. Break them open with a hammer. The resulting nucleoli are able to give the jam a special zest. To make a delicacy with apricot kernels, add them to the jam before the last boil.

"Five Minute"

Peculiarities . This jam, as its name "Five Minute" says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to cook a fragrant treat.

Compound:

• apricots - 1 kg;
• sugar - 300 g.

How to cook

1. Remove pits from apricots.
2. Place fruit halves in a bowl.
3. Sprinkle raw materials with sugar.
4. Wait for the fruit to release juice (approximately 10-12 hours).
5. Move the pan to the fire, boil.
6. From the moment of boiling, boil the delicacy for five minutes, periodically shaking or stirring with a wooden spatula.
7. Immediately spread the amber jam into jars, roll them up.

plus plums

Peculiarities . Apricots are easy to combine with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you properly prepare apricot jam with plums.

Compound:

• apricots - 1.5 kg;
• plums - 1.5 kg;
• sugar - 2.2 kg;
• water - 750 ml.

How to cook

1. Cut plums and apricots in half, remove pits.
2. Put the raw material in a saucepan.
3. Pour sugar into the water, boil the syrup.
4. Pour fruit with sweet liquid.
5. Infuse the workpiece for approximately six to eight hours.
6. Drain the syrup, boil and pour over the softened fruit again.
7. Such fillings must be repeated two or three times.
8. For the last time, put the fruit in syrup on the fire and boil the jam for half an hour over low heat.
9. Put the hot mass in jars, roll up for the winter.

with cherry

Peculiarities . Another find for conservation fans is a recipe for pitted apricot and cherry jam. The berry will provide the delicacy with a beautiful reddish tint, give a slight sourness and enhance the aroma of summer. Sweet lovers can add more sugar.

Compound:

• apricots - 1.5 kg;
• cherries - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Remove pits from cherries and apricots.
2. Put fruits and berries in a saucepan.
3. Sprinkle aromatic raw materials with sugar and shake the container well.
4. Wait for the juice to appear.
5. Now put the pot on the fire.
6. Boil the workpiece over low heat for 30 minutes, occasionally stirring or shaking the pan.
7. Be sure to remove the foam.
8. Arrange the finished delicacy in jars, roll up for the winter.

with pumpkin

Peculiarities . Sweet orange pumpkin can give any delicacy a magical aroma and taste. Apricot jam is no exception. Surprisingly, the pumpkin itself is absolutely not felt in the finished dish.

Compound:

• orange pumpkin - 800 g;
• apricots - 1 kg;
• cinnamon - one stick;
• sugar - 320 g;
• lemon - one;
• star anise - one asterisk;
• water - one and a half glasses;
• almonds (optional) - a handful;
• gelfix - 40 g.

How to cook

1. Divide apricots into slices, cut them into small pieces.
2. Chop the pumpkin pulp to match the fruit.
3. Rinse the lemon thoroughly, cut it into pieces along with the zest.
4. Connect the blanks.
5. In a separate saucepan, boil the syrup from water and sugar.
6. Pour hot syrup over fruit and vegetable preparation.
7. Add cinnamon, star anise.
8. Sprinkle in almonds if desired.
9. Cook the delicacy over low heat for about 30 minutes, remembering to stir.
10. In a cup, mix gelfix with a tablespoon of sugar.
11. Pour the resulting mixture into the jam, mix.
12. Boil the mass for a couple more minutes, and then roll it up for the winter.

If you do not want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be infused in the refrigerator for one week. Only after that, pumpkin-apricot jam will fully acquire its real taste.

with apples

Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick allows you to enhance the aroma of the dish. If you like savory tastes with sourness, then prepare a treat with the addition of citrus fruits.

Compound:

• apricots - 1 kg;
• apples (sweet varieties) - 1 kg;
• orange - one;
• lemon - one;
• sugar - 1.6 kg;
• water - 250 ml.

How to cook

1. Slice apples and apricots.
2. Connect fruits.
3. Carefully wash the orange and lemon.
4. Chop the citruses together with the zest.
5. Place all ingredients in one bowl.
6. Sprinkle with sugar.
7. Pour in some water and put the mixture to simmer on the fire.
8. Stir the mixture periodically.
9. Boil the jam for 30-40 minutes.
10. If you want to get jam, then beat the mixture with a blender.
11. Arrange in banks and roll up.

Jam with the addition of zucchini

Peculiarities . For this dish, the basis is not only apricots, but also zucchini. It is better to take overripe fruits and young vegetables. Zucchini by nature does not have a pronounced taste, so it does not violate the apricot aroma. The following recipe for jam from apricots and zucchini will help you prepare a delicious preparation.

Compound:

• zucchini - 1 kg;
• apricots - 0.8-1 kg;
• sugar - 1.7 kg;
• water - 1 l;
• lemon - two citrus.

How to cook

1. Divide fresh apricots in half, remove the pit.
2. Put the fruits in a saucepan, splash some water.
3. Simmer the apricots over low heat until they are completely softened.
4. Peel the zucchini, remove large seeds, cut into pieces.
5. Boil the vegetables in in large numbers water until softened.
6. Turn the zucchini into a puree.
7. Combine apricot mass with zucchini.
8. Squeeze the juice from the lemon and grate the zest.
9. Pour the juice into the jam, add the zest, sugar.
10. Boil the mass.
11. Boil the jam over high heat for 15 minutes, with constant stirring.
12. Sort by banks.

Multicooker jam

Peculiarities . From overripe apricots, you can cook not only jam. Juicy appetizing fruits can be the basis for making jam. Such a dish is easy to cook on the stove, but if you have a slow cooker, then you can successfully facilitate the cooking process. To cook apricot jam for the winter, use the following recipe.

Compound:

• apricots - 1 kg;
• sugar - 500 g;
• water - 0.5 l.

How to cook

1. Wash apricots, cut in half, remove pits.
2. Fold the raw materials into the bowl of the multicooker.
3. Pour in water.
4. Set the "multi-cook" mode and the temperature to 160 ºС.
5. Simmer the fruits for 20 minutes.
6. Grind the softened fruit through a sieve.
7. Mix puree with sugar.
8. Put it in the bowl of the multicooker.
9. In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
10. Then put the fruit puree in jars and roll up for the winter.

Delicacy from the oven

Peculiarities . An appetizing dish can be cooked in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant mixing.

Compound:

• sugar - 1 kg;
• apricots - 1 kg;
• balsamic vinegar - a quarter cup.

How to cook

1. Remove pits from apricots.
2. Place them in a deep pan.
3. Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
4. Gently mix the mass.
5. Since the jam is prepared without water, it is necessary to wait until the fruits release the juice.
6. Preheat the oven to 180 ºС.
7. Place a tray with fruit in it.
8. Don't allow too much bubbling during the boil.
9. Simmer the delicacy for about one to two hours, stirring it occasionally.
10. Arrange the finished dish in jars and roll up.

Without cooking

Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store such a delicacy in the freezer or in the refrigerator. But if you want to roll it up in jars, then a 20-30 minute sterilization will be required.

Compound:

• apricots - 2 kg;
• lemon - one;
• oranges - two;
• sugar - 3 kg.

How to cook

1. Divide the fruits, remove the seeds.
2. Wash the citruses thoroughly.
3. Dip them in water and boil in water for one to two minutes to get rid of excess bitterness.
4. Cut the lemon and oranges into slices, remove all the seeds.
5. Put fruits and citrus fruits in a blender and carefully grind the whole mass.
6. Mix flavored puree with sugar.
7. Transfer the jam to containers (for storage in the freezer) or jars (for subsequent sterilization).

Sometimes pitted apricot jam can be candied. Such a product is not very pleasant to use, because crystals constantly crunch on the teeth. To fix the problem, place an open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.

Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of preparing a sweet dessert called apricot jam, I think that everyone absolutely loves such a delicacy. Do you want to learn how to cook and cook it correctly so that it turns out thick and very awesome tasty?

What do you think, is it possible to add apricot kernels to add flavor to this dish? If you don’t know, then rather read this article, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other pastries.

Interesting! It turns out that apricot jam can be cooked both whole fruits and amber from halves, or you can do it differently, boil it down a lot to make jam or jam.

Which workpiece option do you prefer? Write your feedback or wishes, I will be very glad to read.

Apricot Jam with Pitted "Royal Recipe"

In another way, this option is called royal, it looks very great, for gourmets it's just a godsend, besides, it's a very simple way of cooking. You can cook whole apricots, but at the same time removing the stone from the middle, it will turn out very, very tasty.

We will need:

• for every kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour over with boiling water, and then remove the seeds, but do not throw them away.

2. Pour sugar over the entire container with these sunny beauties.

3. Stir very gently with a slotted spoon and leave them for a couple of hours so that the sweet juice and aroma stand out.

4. Now open the bones and remove the grains, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, put them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in two.

5. So, how to add nucleoli to jam? You need to do this after you boil the jam for 30-40 minutes after boiling, cook over low heat and remove it every time there is foam.

7. It turned out very nice. Pour hot jam into dry sterilized jars, wrap with sterilized metal lids, due to the fact that the method is hot, the containers are re-heat-treated.

Important! Roll up hot or cold, have you ever thought about this question? If you cook for five minutes (you will learn how to do this later), then pour it into jars hot, but wait until it cools, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Or immediately turn the jar upside down. If you don’t cook for five minutes, then you can pour it cold, but it’s better in a hot one, just let it cool in a jar.

8. Turn over immediately, wrap well in a towel, and leave it to cool completely, and then lower it into the cellar or send it to a cool place.

9. Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. Here is such a magical mixture you should get. Tasty discoveries and achievements!

Important! What to do, if ready meal moldy or fermented? If it fermented, then you can make wine, but I don’t recommend fighting mold, do it right next time, maybe you didn’t remove the foam during cooking or washed the fruits poorly and this caused such unpleasant processes.

As promised, I share the link “How to peel apricot pits very quickly and easily?”

Cooking apricot jam according to a proven recipe

Simple pitted apricot jam for the winter - thick and very tasty

Do you want to make it for the future, so that it does not sour and ferment? Then take this note to help and cook on it.

As a child, I remember eating such a masterpiece with my aunt, who always cooks it for the winter, I don’t know why, but she seemed to me to get it the most delicious, probably not casually, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably unusual.

Important! Be sure to rinse the apricots well under running water.

It seemed to me by itself, everyone does this procedure, but someone doesn’t get jam, it starts to ferment, take off, and a lot more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is quite small, then you can do it with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily come off them.

Interesting! If this miracle is bitter for you, then do not be upset next time, just remove the skin from the nucleoli and apricots.

Oh, oh, I signed something, I will give the rest of the recommendations in the description, this is the best recipe from the chef.

We will need:

• apricots - 1 kg
• granulated sugar - 1 kg

Important! Note the proportions 1:1, always remember this.

Cooking method:

1. Well, here they are our sunny beauties, ah-ah-ah, the main thing is not to eat them right away while washing and cutting. Once I already cooked jam ... 😛 first I ate a piece myself, then my husband came in, the children followed him and in general I had to cook it another time.

Well, let's get started, the first thing, as I have already noted, is to wash the fruits well, it would be better if you soak them for a while in some water.

Important! Take only the freshest and most ripe ones, but at the same time they should be firm, not soft, soft overripe ones are better to take for jams or marmalade.

2. The second step, you will need to remove the bones, how to do it neatly and quickly? There are ways, but how do you do it?

Interesting! The first fastest in my opinion is to take a special device that will remove the seeds themselves, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone must have seen it. 🙂

The second way, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy in whole, but in slices.

The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.

3. Now proceed directly to cooking food. In order to do this, you need to pour the prepared fruits with sugar, and put them in a cool place.

Important! They must give their juice to make it tasty and fragrant.

4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools down and the juice is better absorbed, 11-12 hours should pass. After that, bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing burns.

5. Well, take a sample, everything is ready, it remains to pour into jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.

Important! It is best to take small jars, and another question is how and where to store? This is best done in a cellar or in a cool place, such as a refrigerator.

I wish you everything turned out for 5+, the main thing is to be in a good mood and everything will work out for you!

Apricot jam with kernels for the winter

This species will be pitted with nucleoli, and will be assigned to the quick cooking option, in our family it is called “Five Minute”. Due to the grains, this sweet delicacy will have a very cool taste, it is almond, by the way, you can take almond nuts instead of apricot ones.

Interesting! By the way, you can cook five minutes not only from apricots, but from any other berries, because this is the most useful option, since it does not require large cooking, which means it will retain more vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare it, and the result is cool, fragrant and very, very beautiful, just amazing amber.

You can cook this delicacy with the addition of water, or you can without it. Which one do you like more? I will tell you step by step today with the use of water.

We will need:

• Apricots - 2 kg
• Apricot kernels - 220 g
• Sugar - 2 kg
• Citric acid - 6 g
• Water - 400 ml or 2 tbsp.

By the way, why add citric acid? So that it can be stored in the cellar longer and not be so sickly sweet, but slightly sour in taste.

Cooking method:

1. Well, buy apricots in a store or market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty . So, wash the apricots in water, remove the pits from them, and knock out the nuts from the pits, how to do this, I wrote and showed you above.

Now the nucleoli can also be bought loose, but of course I took them from the very apricots from which this jam will be. First, boil the sugar syrup, for this, mix water and granulated sugar together, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. Such beauty and smell is in the kitchen! Now throw in the citric acid, for a sour touch and for better preservation of the dish.

Important! Now leave the jam to stand for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product is already ready.

4. The final stage again start cooking 5 minutes after boiling, let cool and cook until, stirring each time, until it is ready (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if the drop does not spread, then it's time to turn off the stove.

Important! You can cook even 1 time, and immediately pour it into jars, in which case it will be much more useful, but this is stored only in the refrigerator and not for very long.

Pour into washed sterilization jars, roll up under the lid and enjoy the taste.

Important! If it turned out liquid? What to do and how to fix the situation? Just strain the sugar syrup and boil it down to your desired consistency.

5. Such a delicious miracle turned out with a pleasant aroma of almonds.

Apricot jam slices in syrup

It turns out that this is an Armenian version of cooking, with the addition of water, which also turns out to be amber and transparent in color. To achieve beauty, you need to take fruits that are not wrinkled, but hard, beautiful in appearance, so that the slices are then one to one, overripe ones will not work, you get jam, or puree.

We will need:

• apricots - 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make syrup. Pour into a saucepan, I generally usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Boil until boiling on fire.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them stand in it and cool down. Pour the cooled syrup into a bowl. Next, bring the syrup to a boil again, and then pour the slices into it, they should stand in it and cool.

3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be weak. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let cool. Step No. 3 will need to be repeated 4-5 times, of course, you can immediately boil it, that is, boil until cooked, but the result will not be the same, using this technique, the jam will turn out slice to slice. Therefore, it is up to you to decide, if time permits, then you will have to “puff up”.

4. The finished miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids should be washed and boiled well. Serve with coffee or cocoa for an afternoon snack or just for fun. Bon appetit, friends!

Amber apricot jam fried in a pan

It often happens that our favorite fruits are already overripe, what can we do with them? Of course, make a blank in a pan, which then will certainly please everyone. We are surprised that it is not a bowl or a pan that is used, but the secret here is this, in the pan you get this gourmet with caramel flavor. For elegance, you can also add lemon or lime juice, that will be cool. Original version, right?

We will need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tbsp
• good mood

Cooking method:

1. Wash these yellowish, slightly orange fruits and wipe them with a dry towel.

2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut into cubes.

3. Turn on the fire, the main thing is weak and cook until the sugar dissolves, then add a little and cook until tender, carefully adjusting the halves from under each other so that caramel turns out of the syrup, i.e. the syrup should start to stretch. Should take about one hour.

If you made cubes, then it should look something like this:

Important! Do not forget that the proportions of sugar and fruits are 1 to 1.

4. Now take the sterilized jars and pour the creation into them. Roll up the lids and put the jars under a fur coat for the night. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes such a dessert, it can be used in pies, lubricate muffins, cakes and even cottage cheese casseroles or cheesecakes. Orange will give an unexpected taste of citrus, try it.

To get very thick, it is important to take overripe fruit, but look carefully. so that they are not rotten, otherwise everything will turn sour.

We will need:

• Apricots - 1 kg
• Orange - 1/2 pc.
• Sugar - 0.6 kg

Cooking method:

1. What do you think, in order to achieve such a consistency as in this picture, what needs to be done? Yes, that's right, you need to twist it in a meat grinder or use a food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. Bones are not needed. The output should be such a puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.

3. What a beauty all the same, it just takes your breath away from the brightness of such ingredients, the smell is simply amazing. I want to no longer cook, but to eat everything.

4. Add sugar and stir until the mixture gives juice. Cook on a slow flame after boiling for 40-50 minutes. And then send this miracle of nature in jars.

It's such a mess, isn't it? And how you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.

By the way, remember dandelion jam? I have already opened one jar and ate it. 😈 , and my beloved family helped me.

How to cook at home apricot jam in a slow cooker

In your favorite miracle helper, it turns out even tastier and more boiled, especially if it is jam, the fruits themselves will melt right away, turn into mashed potatoes, I suggest watching the video from the YouTube channel.

Advice! If suddenly such a situation happened that an open jam suddenly became sugary, what to do in this case, I suggest cooking delicious jelly!

On this, write more wishes or advice, which one tell everyone which peach or apricot do you like more, maybe you have some interesting secrets of your own. See you all, have a great weekend!

Sincerely,

Greetings to all guests and subscribers of the blog! I don't know if you like apricots, but I just adore them. These fruits contain vitamins such as A and C, minerals - magnesium, iron, iodine and potassium, so eating juicy fruits is of great benefit to the entire human body.

But unfortunately, we cannot enjoy natural sweets all year round, so we need to think about stocking fruit for the winter in the summer. And of course, the most popular type of harvesting apricots is a treat in the form of jam. Moreover, during the cooking process, a large amount of fruit pectin is released, which has a great effect on digestion.

There are a lot of recipes for making delicacies, but I really like to cook apricots with pitted slices or with nucleoli. It turns out very tasty, fragrant and presentable in appearance. Such jam is stored for a long time, so on winter evenings you will be happy to drink hot tea and eat with a spoonful of summer preparation.

In order to prepare fruits, before the cooking process, be sure to select sunny fruits according to the following characteristics: they must be smooth, elastic and bright, as well as a little hard. It is from unripe fruits that you will be able to prepare a treat with whole and not boiled slices.

If you come across wrinkled and spoiled apricots, then put them aside, we will not need them. But you can make real jam out of them.

I also note that it takes a lot of time to cook, so you have to tinker to get a rich amber color and impeccable taste.

Ingredients:

• Apricots - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Rinse and dry the fruits well. Then remove all bones.

2. Take a deep saucepan and pour sugar into it. Next, pour about 15 ml of water (this amount is taken per 1 kg) and put on medium heat. Continuously stirring the mass, let the sugar dissolve, and after boiling, boil the syrup for 5 minutes.

3. Pour the prepared berries with ready-made syrup and mix everything gently, distributing the slices evenly.

4. Cover our workpiece with cling film or a lid and leave it in this state at room temperature for a day.

5. The next day, the brew should release juice. It must be carefully drained into the pan, but for now, set the berries aside. Put the juice on a small fire and wait until the liquid boils, cook for 2-3 minutes after boiling, and the juice should boil all the time.

6. After the time has elapsed, remove the syrup from the heat and immediately pour the berries over it. Re-cover the bowl with cling film and leave again for a day.

7. After a day, repeat the procedure again: drain the syrup, boil and pour the fruits, leave for a day.

8. But on the 4th day, the delicacy should be immediately put on fire, boiled and boiled for 5 minutes. At the end of cooking, you can add a little citric acid or squeeze the juice from a lemon. Pour hot jam into pre-sterilized jars and tightly tighten the lids.

9. Turn the jars upside down with lids and leave to cool completely. Store best in a dark and cool place.

On a note! To give an unusual taste and aroma, you can add currant or cherry leaves.

Seedless apricot jam recipe for the winter

The next cooking technology differs from the previous one in that we will not cook sugar syrup separately, but immediately pour the fruit with sugar. And by the way, such a treat is made without water, that is, in own juice.

Ingredients:

• Apricots and sugar in a 1:1 ratio (for example, take 2 kg of sugar for 2 kg of fruit).

Cooking method:

1. Rinse the fruits well and place on a towel to remove excess water.

3. Put the prepared apricots into a deep pan in layers, filling each layer with sugar. Cover and leave overnight for the berries to release their juice.

4. In the morning, gently shake the contents to mix the sugar that has settled to the bottom. Then put on medium heat and bring to a boil. Remove the foam and boil for 5 minutes. Stir gently during the cooking process so that nothing burns.

After five minutes, turn off the heat and leave for 24 hours.

5. The procedure described in paragraph 4 must be repeated 2 times. But on the last run, increase the cooking time by 10-15 minutes to thicken the treat. Then immediately pour into sterile jars and roll up.

Turn the blanks upside down with lids and cover with a blanket. When the jars are completely cool, put them in a storage place.

To preserve the taste of apricots and to increase the shelf life, you can add a little citric acid or lemon juice to the jam.

Apricot jam slices in syrup

If you love homemade cakes, then the following video is definitely for you. Because the delicacy prepared according to this plot turns out to be quite dense, which means that such slices are 100% suitable for filling in various rich products.

It is better not to mix the delicacy with a spoon, just shake the cooking container from side to side, so you keep all the slices whole.

Recipe for apricot jam for the winter "Lick your fingers" with orange

For a change, you can always add citrus notes to apricot jam by adding crushed lemons or oranges, or maybe both. Plus, I still really like to add walnuts, in my opinion this is the most successful cooking technology.

Ingredients:

• Apricots - 3 kg;
• Sugar - 3 kg;
• Water - 200 ml;
• Orange - 2 pcs.;
• Lemon - 1 pc.;
• Walnuts - 400 grams.

Cooking method:

1. Rinse the fruits thoroughly under water, wait until the water drains, and then remove the seeds.

2. Now prepare the sugar syrup: add sugar to the water and put the liquid on a slow fire. Bring the syrup to a boil and wait until all the sugar has dissolved.

Be careful not to burn the sugar.

3. Pour the berries with hot sugar syrup and leave everything to cool completely.

4. Peel citrus fruits from peel, films and seeds. Then, using a blender, grind them to a homogeneous consistency.

5. Peel the walnuts and chop them a little. Then add to the cooled apricot brew, put on a slow fire and bring to a boil again. Let it cool down again.

6. At the last stage, add the lemon-orange mixture and bring the treat to a boil again. Then immediately pour into sterilized jars and roll up.

It turns out everything is insanely tasty and beautiful!

Amber apricot jam video recipe

For this recipe, you will need dense and not overripe fruits. And to check whether the brew is ready or not, just put a drop of syrup on the edge of a cold saucer. If the drop does not spread, that is, it keeps its shape well, then the jam is ready and it can be removed from the heat.

How to make apricot jam in slices so that it is transparent

I also want to note that basically the preparation is made on the basis of 1: 1 proportions, but for many it turns out to be too sweet a treat. Therefore, you can put less sugar, focusing on your taste preferences.

Ingredients:

• Apricots - 1 kg;
• Sugar - 500 grams.

Cooking method:

1. Rinse and dry the berries, cut in half and remove the seeds.

If you have very large fruits, then additionally cut the halves into two more parts.

3. In the meantime, sterilize the jars in the usual way for you.

4. When 4 hours have passed, put the workpiece on a slow fire and warm the contents, and then gently mix everything from top to bottom.

5. Slowly continue heating the mass. The sugar needs to be completely dissolved. And when the jam boils, then boil it for 7 minutes and pour it into prepared jars.

6. Close the lids and turn over, wrap in a warm blanket and leave to cool completely.

If you have syrup left, then make a fruit drink out of it or pour it over it, soak the biscuits!

7. So that the delicacy does not darken, it is best to store it in a dark and cool place.

Method for making jam with seed grains (with nucleoli)

This option is loved by my whole family, and even the guests, tasting the delicacy, do not immediately understand what it is made of, but they gobble it up on both cheeks, because it’s impossible to come off, it’s very tasty!

Ingredients:

• Apricots - 3 kg;
• Sugar - 3 kg;
• Kernels - 200 grams.

Cooking method:

1. Wash and dry the fruits. Divide into halves and remove the bones. Put the halves in a basin and cover them with sugar, leave for 5-6 hours. Next, put the workpiece on a slow fire and wait for it to boil. Remove from heat and leave for 12 hours to cool completely.

2. In the meantime, prepare the grains. Wash and dry apricot kernels. Carefully split the bones and remove the nucleoli.

Taste the kernels, if they are bitter, then it is better not to add them, but replace them with walnuts or almonds.

3. When the brew has cooled completely, add the nucleoli to it and carefully distribute them throughout the volume.

It is better not to mix the treat with a spoon, but to shake the cooking container a little from side to side, so you keep the slices intact.

4. Bring the apricots with kernels to a boil and boil for 5 minutes. Then turn off the heat and cool again, leaving the workpiece for 12 hours.

5. After the time has elapsed, bring the delicacy to a boil for the third time and boil for 10 minutes.

Pour the hot treat into sterile jars and roll up.

Apricot jam for the winter without water

Here is another popular recipe. Thanks to quick repeated cooking, the slices remain intact and do not turn into gruel, but the vitamins are preserved.

Ingredients:

• Apricots - 2 kg;
• Sugar - 2 kg.

Cooking method:

1. First of all, wash and dry fruits. Remove the seeds by cutting the fruit in half.

2. Put the finished slices in a saucepan and sprinkle with sugar. Put on a slow fire and bring the contents to a boil. Steam for 15 minutes and turn off. Leave the workpiece to cool completely.

3. This procedure must be repeated 2 times. And then pour the sweetness into sterilized jars and roll up. Then turn the jars upside down and wrap them in a blanket. Wait for it to cool completely and store until winter.

Choose hot canning, so the product will be stored much longer.

After reading all the recipes, I think you noticed that the cooking technology is similar and consists of several stages: steeping in sugar, quick cooking, which alternates with cooling. There is nothing difficult, the main thing is not to rush.

If you choose the option with kernels, then do not remove the film from them, because it is she who gives a delicious almond shade. I hope your apricot jam with slices will always be very tasty, bright and fragrant! Enjoy your meal!

If you are thinking about what to preserve for the winter, we recommend that you make pitted apricot jam according to our recipe. Apricot jam is a win-win option for harvesting, as it combines refined taste and aesthetic appearance. Everyone will love this jam!

Apricot jam "Five minutes"

Another advantage of apricot jam is its simplicity - it is prepared quickly and easily. There are more complex recipes for pitted apricot jam for the winter, but Five Minute is a real find for novice hostesses and those who simply don’t want to spend a lot of time at the stove.

Ingredients:

• apricots - 2 kg;
• sugar - 1 kg.

Cooking:

1. For making jam, it is best to take large apricots, as they are usually juicier and more fragrant than small fruits. Wash the apricots and wait until they dry. Then cut them in half with a knife. Your guideline for where to cut is the natural line across the apricots.
2. In the process of cutting, pull out the seeds from the apricots and cut each resulting half into two more parts. Thus, each apricot should be cut into 4 pieces.
3. Transfer the apricots to the container in which you will prepare the jam. Cover them with sugar. It is worth noting that the amount of sugar depends on the mass of pitted apricots. Therefore, after you cut the apricots and remove the seeds from them, re-weigh. Only then calculate the amount of sugar. Leave the apricots in a covered pot for a few hours to release their juice.
4. While the apricots give juice, you can sterilize the seaming jars.
5. After 3-4 hours, put the pan with apricots on a slow fire. It is not necessary to mix apricots with sugar either at this stage or at the beginning of cooking. This can be done only when the juice starts to heat up.
6. Cook apricots until boiling, and then another 5-7 minutes. Do not forget to stir the jam occasionally so that the lower pieces do not burn. Since apricots release quite a lot of moisture, there is no need to supplement the jam with water.
7. Pour hot jam into pre-prepared jars. Close with sterilized lids. Apricot blanks for the winter are ready!

Apricot jam in a slow cooker

Ingredients:

• apricots - 2 kg;
• sugar - 1 kg;
• water - 1 tbsp.;
• lemon juice or citric acid - 2 tbsp. l.

Cooking:

1. Wash, dry and cut the apricots into small pieces. When choosing fruits, pay attention not only to their size, but also to their density. Taking soft apricots, you run the risk of getting not jam, but a homogeneous porridge in the end.
2. Now the multicooker is on the move. Pour a glass of water into it, shift the apricots and sprinkle with sugar. Pay attention to the characteristics of your multicooker, as some appliances do not hold more than 2 kg of food. In this case, divide the ingredients into 2 parts and cook the jam in 2 steps.
3. Close the multicooker and select the "Extinguishing" mode on it. In this mode, all types of jams are prepared, regardless of the fruit they consist of. Set the timer to 30 minutes.
4. After 10-12 minutes, open the multicooker and remove the foam from the jam. The remaining time, the jam is cooked in an open slow cooker.
5. Stir the jam occasionally while cooking to make sure no sugar is left or burnt on the bottom of the bowl.
6. At the final stages of cooking, add 2 tablespoons of lemon juice or citric acid to the jam.
7. After 30 minutes, turn off the slow cooker and place the jam in pre-prepared jars. Bon appetit!

Apricot jam with walnuts

Walnuts in this dessert will add new taste qualities to apricot jam that will impress even a real gourmet. Despite the sophistication of this jam, it is not at all difficult to prepare it.

Ingredients:

• apricots - 2 kg;
• sugar - 400 g;
• walnuts - 400 g;
• water - 2 tbsp.

Cooking:

1. As in previous recipes, we advise you to pay special attention to the quality of apricots. This time, the main criterion should be the ease with which the pulp is separated from the pits. This is so important because in this jam the apricots will be almost whole and at the same time stuffed with walnuts.
2. Rinse the apricots under running water and dry them. Then cut them into 2 halves so that you can get the seeds, but after that the fruits remain almost intact. It's not that hard to do if you practice.
3. So, after you have taken out the bones, insert whole walnuts into the apricots in their place. If for some reason you do not want to use these nuts, replace them with almonds or hazelnuts.
4. Now prepare the syrup. This is done very simply: pour sugar into a saucepan, fill it with water and put on a slow fire. Bring the syrup to a boil, stirring occasionally, and then simmer for a few more minutes. Be careful not to burn the sugar!
5. Once the syrup is ready, pour it over the apricots. After the syrup has cooled, boil it again and pour it over the apricots again.
6. After completing all the procedures for cooking syrup, you can start cooking apricot jam. This is done in several stages. First, bring the apricots to a gentle boil over low heat, then cook them for another 5 minutes. Then take the pan off the heat and let the jam cool down. Repeat the procedure 2-3 more times, depending on how quickly the apricots become transparent and the syrup becomes thick.
7. It is worth noting that when cooking, do not stir the apricots with a kitchen spatula, so as not to damage them. The only thing you need to periodically lift the pan and shake it a little.
8. The jam is ready! Arrange it in sterilized jars and wait for winter to taste this delicacy.

Apricot and Lemon Jam

Another very tasty pitted recipe for the winter. This dish will appeal to lovers of citrus fruits, spices and, of course, apricots.

Ingredients:

• apricots - 700-800 g;
• sugar - 500 g;
• half a lemon;
• star anise - to taste,
• cinnamon - to taste;
• water - 50 ml.

Cooking:

1. Rinse, dry and cut apricots according to the standard scheme. Take out the bones.
2. Now let's start making sugar syrup. To do this, pour sugar into a saucepan, squeeze the juice of half a lemon and add water. In the same saucepan, add some cinnamon and a couple of star anise.
3. Heat the resulting mixture over low heat and cook until all the sugar is dissolved.
4. Without pulling out the cinnamon sticks and star anise, put the apricots in the sugar syrup. Simmer over low heat until boiling, then another 20 minutes. During cooking, periodically remove the foam from the jam and mix it.
5. At this stage, the jam can be rubbed through a sieve if you want to achieve a more uniform consistency, or simply remove the cinnamon and star anise from it. But this step can also be omitted if you want the jam to get even more flavor.
6. Then we cook the jam again, but now for 10 minutes after boiling.
7. Sterilize the jars and put the jam in them. Fragrant jam from apricots, lemon and spices is ready!

Thick apricot jam

The recipe for thick pitted apricot jam for the winter is something that will always be relevant. Try making this jam and it will become one of your favorite preserve recipes!

Ingredients:

• apricots - 2 kg;
• sugar - 1 kg;
• cinnamon - to taste.

Cooking:

1. Rinse the apricots, dry them, remove the pit from them. Transfer the pulp to a saucepan and sprinkle with sugar.
2. Immediately after completing the previous step, you can start cooking. Place the saucepan over low heat and bring the contents to a boil. Then boil the apricots for another 20 minutes.
3. As soon as cooking comes to an end, add cinnamon to the jam and mix everything thoroughly. In the last 10 minutes, the apricots will be like puree. This is what you need. Unlike previous recipes, thick jam does not retain the outlines of apricot slices.
4. The final step is to place the jam in jars, roll up and store.

Apricot jam in the oven

This recipe is similar to Pyatiminutka jam to many, but we will cook it in the oven. This will slow down the cooking process, but will make the jam more juicy. And for this you can wait!

Ingredients:

• apricots - 1.5 kg;
• sugar - 500 g;
• wine vinegar - 130 ml.

Cooking:

1. Prepare fruits for cooking and sprinkle them with granulated sugar. There is no need to stir at this stage. Just cover the pan with a lid and put it in a warm place for several hours. For example, in the sun or to the included stove closet.
2. Preheat the oven to 180 degrees and send the future jam there. Take it out of the oven periodically and stir. The sunset will be ready in 1.5-2 hours.
3. In the last hour, carefully monitor the cooking process so as not to miss the moment when it's time to get the jam. Due to different varieties of apricots, readiness may occur earlier than described above.
4. The jam is ready! You can immediately treat them to your loved ones or roll them into jars to enjoy them on cold winter evenings.

Armenian apricot jam

Many people think that Armenian jam is the best step-by-step recipe for pitted apricot jam for the winter. And indeed, thanks to some tricks straight from Armenia, the traditional apricot jam turns out to be very tasty!

Ingredients:

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

Cooking:

1. It should be noted right away that this recipe is for real sweet tooth. Due to the high sugar content, jam has a strong flavor. Therefore, if you do not like very sweet dishes, then reduce the amount of sugar.
2. First of all, cut the apricots and remove the seeds from them.
3. Now you need to move to the stove, where you have to put the apricots in a saucepan, fill them with water and add a third of the sugar. Start cooking the jam over medium heat, and after boiling, reduce the heat to a minimum.
4. Jam is cooked for a long time, but it turns out thick and juicy. After 40 minutes of cooking, add the remaining sugar and mix everything thoroughly. Then cook for another 10 minutes, stirring occasionally and removing the foam.
5. Armenian jam is ready! Happy tea!

Pumpkin and apricot jam

Talking about recipes for thick pitted apricot jam with whole berries for the winter, one cannot fail to mention such a wonderful combination as pumpkin and apricot. The tenderness of this dish will not leave anyone indifferent.

Ingredients:

• apricots - 12 pcs.;
• pumpkin - 800 g;
• water - 200 ml;
• sugar - 600 g;
• star anise - a few stars;
• mint - to taste.

Cooking:

1. First of all, take care of the pumpkin, because because of its tough pulp, it takes the longest to boil. Peel it from the peel and cut into small cubes, separating from the seeds if necessary. Transfer the pumpkin cubes to large saucepan and add sugar.
2. Put the pumpkin on a slow fire for 10-15 minutes to melt the sugar. For the same purpose, pour water into the pan.
3. Now you can devote time to apricots. Separate them from the bones and cut into small cubes. Add the fruit to the pumpkin and mash it a little so that the juice appears in the pan. Throw a few stars of star anise into the pan and, covering it with a lid, simmer for 15 minutes.
4. We can assume that the jam is almost ready. At the bottom of the jars, put a few mint leaves for flavor and put hot jam in them.
5. Place jars of jam in a pot of boiling water for 10 minutes or in an air grill at 160 degrees. After the time has passed, carefully remove the jars and cool them. Store jam refrigerated or at room temperature. In favorable conditions, jam will be stored for at least 1 year.