The most delicious apricot jam. Seedless apricot jam - recipes for the winter. Thick pitted apricot jam - a recipe for the winter
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 properly 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 comments 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 with 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 (how to do this, you will learn later), then pour it into jars hot, but wait until it cools, because if you immediately cover it with a lid, 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 the finished dish is 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 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 much 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 cloyingly 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 badly affect 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 interfere, 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 cooked, 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, first wash them 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,
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. With this recipe done right, 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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Local apricots ripened very quickly, and many varieties have already departed, although there are many imported ones on the market. I will dedicate this post to homemade apricot preparations: freezing and a recipe for making delicious apricot jam from my mother, in which the slices do not boil soft and keep their shape well.
The post has been updated with a step-by-step photo recipe for homemade apricot jam from our reader Svetlana Burovaya.
How best to freeze apricots
Harvesting for the future frozen apricots very simple, it's much faster than preserving compote from apricots or berries. Of all the ways of storing and harvesting apricots, this method allows you to save a maximum of useful vitamins and minerals; frozen apricots are second only to fresh ones in terms of value.
Therefore, if you have a freezer, then stuff a whole section with apricots, in winter you will only thank yourself when you have a plate of delicious fragrant summer apricots on your table!
1. It is better to freeze apricots for food, pies, as well as strawberries, in sugar syrup in slices. To do this, apricots are washed, spread on a cotton napkin to remove excess moisture. Dried apricots are cut into slices, the pits are removed.
Apricot kernels (if they are not bitter) can be used when cooking apricot jam, if apricot kernels are bitter, then they should not be eaten. Next, apricot slices are lightly sprinkled with sugar (it is better to do this in layers in a deep bowl),
when the sugar turns into syrup, spread the apricot along with the syrup into small freezer containers or special bags with a lock (they are called zip locks or grippers). In this form, apricots with syrup can be frozen.
If apricots are frozen without syrup, when defrosted, it will begin to give up its juice and will look like a soft compote apricot, such berries do not hold their shape well, and besides, they will seem very sour to you. And frozen apricots in syrup retain their shape, taste and color very well, besides, they are an excellent filling for pastries, cakes, pastries, pies and pies!
2. For compotes from frozen apricots, the seeds can not be removed, just rinse and dry the fruits well.
Arrange in even layers in low forms and freeze in one layer, then arrange in plastic bags for freezing or regular packing bags. When cooking compote in winter, it is better to immerse such apricots immediately in boiling water without defrosting.
3. Another way to freeze apricots is frozen fresh apricot puree or even fresh apricot jam!
Pitted apricots are passed through a meat grinder, a little sugar is added for taste, although sugar can not be used at all (it seemed to me sour without sugar), apricot puree is laid out in containers or freezer bags. It is better to use small and medium containers so that you can immediately eat summer vitamins in winter.
Well, as promised, apricot jam, according to a very successful recipe of my mother:
How to cook delicious apricot jam slices
Apricots are divided into slices.
To prepare delicious apricot jam, sugar syrup is prepared according to this recipe:
- For 1 kg of sugar, 1 glass of water is taken
This is the amount of syrup per 1 kg of apricots.
How to make apricot syrup
In a large container, for example, an aluminum bowl for jam, sugar is poured and water is added, all this is put on a slow fire. If you put sugar on a large fire to melt, then it will immediately caramelize into one large clot, which is not very good. We put the container on a slow fire, the container should not be enameled, otherwise the jam will burn. After about 10 minutes of boiling the syrup, the sugar will melt and turn into a liquid, transparent yellowish syrup.
It's time to dip the apricot slices into the syrup, in the photo the syrup is being prepared for jam from 5 kg of apricots. Bring the apricots in syrup to a boil, when it all gurgles, immediately remove it from the heat and leave to cool completely. It is more convenient to do this in the evening, the apricot jam will cool down completely by morning, and all the apricot slices will be saturated with sugar syrup. We repeat the process of boiling the jam, cook the apricots in syrup for about 2 minutes and cool completely again. By evening, boil apricot jam for the third time in time - 10 minutes. Remove from heat, let the apricot jam stand for 15 minutes and lay it out in clean, sterilized jars. Roll up with metal lids
or tight nylon (they are also called hot, because they need to be held in hot water before use).
The photo shows what a beautiful apricot jam is obtained according to my mother's recipe,
apricot slices are not boiled at all:
According to this recipe for jam in syrup, a very tasty jam is obtained from peaches, nectarines, plums, currants, pears, apples, in other words, fruit and berry jam that does not boil soft.
How to make apricot jam in a slow cooker
I will say right away that you won’t be able to cook a lot of jam in a slow cooker, not only apricot, but any other. I make jam in a large Panasonic multicooker. You should not take more than a kilogram of berries or fruits, otherwise the jam from the slow cooker will run away during cooking.
For the recipe for making apricot jam in a slow cooker, you will need:
- 1 kg apricot slices and
- 1 kg of sugar
- you can also add 1 glass of water
Cooking time for apricot jam is 1 hour on the “stewing” mode, it is better to put apricots on the bottom of the saucepan, and pour sugar on top so that it does not burn (without using liquid).
The very process of making jam in a slow cooker, I told in great detail in the photo recipe and even mounted a video using the example of strawberry jam,.
recipe and step-by-step cooking photos by Svetlana Burovaya
"I always like to cook apricot jam. It turns out very fragrant, tasty and for some reason is always eaten first.
So this year, I brought a bucket of beautiful, tender, fragrant apricots from my grandmother's dacha, I decided not to change my tradition and make jam from them. After all, it is so successful.
Apricot jam can be consumed directly with tea, as well as added to various pies or buns as a filling, eaten with ice cream, smeared on pancakes or pancakes - it's always very tasty! After all, homemade jam is always tastier than store-bought.
Ingredients:
Cooking process:
Thoroughly wash the apricots, dry them a little and with the help of a small knife (or just with your hands) we divide the apricots in half, remove the seeds.
We do this with all fruits.
When all the bones are removed, we weigh the fruits (I got 4.5 kg), we fall asleep with sugar 1: 1, which means also 4.5 kg. Shake the berries with sugar a little in the basin so that it is evenly distributed.
We add water to the basin and put on the smallest fire.
When the apricot jam begins to boil, mix gently and leave to simmer for 1 hour.
At this time, we can prepare and sterilize jars and lids.
I twisted the apricot jam under the threaded lids (you can use, for example, mayonnaise jars). You can also roll up jars of turnkey jam.
When the jam is boiled, turn off the gas and leave it overnight.
In the morning we also bring the apricot jam to a boil again, reduce the fire and cook for another 30 minutes on the lowest heat.
Then we lay out the jam in sterile jars. From this volume of products, I got 9 jars of 0.7 liters. jam.
Let cool and put away for storage.
I store jam in kitchen cabinets. You can put it in the pantry or send it to the garage.
Since I use a large amount of sugar, apricot jam does not get moldy and remains beautiful and tasty, besides, a jar of such jam can be taken out of the cabinet at any time and used for its intended purpose.
Anyuta's Notebook wishes everyone a pleasant appetite!
Required Ingredients:
- apricots;
- granulated sugar.
Cooking:
1. My apricots and dividing them into halves, put them on the bottom of the pan, in which it will be cooked.
2. We fall asleep with an even layer of sugar. And so, layer by layer.
3. We split the bones and take out the nuts.
Throw them in the same pot.
4. After filling all the apricots with sugar, remove the pan in the refrigerator for 1 day. during this time, the sugar melts, syrup is obtained and the apricots become transparent.
5. We take out, put on medium heat and bring to a boil. Don't interfere! After it boils - remove the foam, reduce to the smallest fire and boil for 40 minutes.
We cool down in banks.
Happy tea!
2. Apricot jam
Prepare sliced apricot jam for the winter. This jam is not only tasty and beautiful, it is also healthy. Among the fruits that grow in our country, apricots are the leader in the content of carotene (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.
This is an excellent tool for maintaining a figure in excellent shape, for the prevention and treatment of diseases of the cardiovascular system and the gastrointestinal tract. Therefore, eat more apricots in the summer, and cook this wonderful apricot jam in slices for the winter.
Ingredients:
- 1 kg. apricots
- 1,300 kg. Sahara
- 1.5 cups of water
For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruit can be eaten or cooked from it the usual apricot jam or jam.
Wash apricots thoroughly. When the water drains and the fruits dry slightly, carefully open the apricots into slices, remove the seeds.
We put the apricot slices in a wide enamel bowl for jam.
In a separate enamel bowl, boil the syrup from sugar and water.
Pour hot syrup over apricot slices. We leave for 12 hours to infuse.
Drain the syrup from the apricots, bring the syrup to a boil and pour over the apricots again. We leave the jam to infuse for 12 hours.
Strain the syrup and bring it to a boil. After the apricot slices have been poured with hot syrup for the third time, we put the bowl of jam on the fire.
Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).
Simmer the apricots over low heat for about an hour until the syrup turns a beautiful orange-golden color. We make sure that the jam does not burn.
To mix apricot jam, take a bowl in your hands and lightly shake off the contents or give it a rotational movement. With this method, apricot slices are preserved better than when stirred with a spoon.
To find out if the jam is cooked or not, just drop hot syrup on a chilled plate.
If the drop retains a rounded shape, then the jam is ready, if it spreads like a lake on a plate, then you should boil a little more.
Delicious pitted apricot jam is rolled into sterile jars. We turn the hot jars upside down and leave to cool in this form.
Store apricot jam in a cool place.
P.S. The amount of sugar in the recipe can be changed depending on the sweetness of the apricots. If the apricots are sweet, then, of course, put a little less sugar and vice versa. But it is important to remember that the less sugar in the jam, the less time it can be stored.
3. I know everything about how to cook apricot jam, but here's how to cook apricot jam "Royal" not known to everyone. This sweet preparation turns out to be incredibly tender, fragrant and royally tasty, and that’s all, because it contains not only apricots, but also edible apricot kernels, which give the product a certain astringency. Therefore, if you have such an opportunity, be sure to cook such a royal sweet delight, and our recipe will help you with this.
"Royal" apricot jam recipe.
Required Ingredients:
- apricots - 1 kg,
- granulated sugar - 1 kg,
- water 200 g.
To prepare both apricot jam and apricot jam, ripe but firm fruits must be selected. Rinse them well and dry them on a towel. Then gently break it so that it is possible, without dividing the fruit to the end, and remove the bones from them.
All the bones must be calcined in a preheated oven for 5 minutes, then split them like nuts and remove the delicate fragrant kernel.
Each nucleolus must be placed in an apricot, in place of the stone, and connected.
Then you need to prepare the syrup, pour boiling apricots and leave to cool. When everything has cooled, the container with the jam must be put back on the fire, brought to a boil, then removed from the heat and left to cool.
For the third time, apricot jam is brought to a boil and cooked until fully cooked.
Hot ready-made jam should be poured into jars prepared in advance and rolled up.
4. Apricots - rich sources of vitamins and minerals delight with their presence both in summer and in winter. In summer, these are ripe juicy fruits, and in winter, this is a delicious jam from apricots. Such a treat can be a pleasant addition to tea drinking in itself or become an ingredient for making a pie, roll or cookie.
For cooking jam it is necessary to pre-process the fruits of apricots. To do this, the fruits of apricots must be washed well in running water and the seeds removed from the fruits. Place the pulp in the form of halves in a cooking container or in a bowl. Then cover the whole mass with sugar. During the day, the mass should be infused in a cool place.
Apricot jam recipe implies the presence of ingredients in the following volumes:
- apricots - 1 kg;
- granulated sugar - 750 g.
Apricot fruits must be ripe, unripe fruits are not suitable for cooking jam. Damaged fruits must be separated in advance and not used in jam cooking. It is also worth removing moldy fruits if they come across during sorting and preparation.
Jams made from fruits such as apricots are prepared as follows. The mass of apricots, covered with sugar and infused, must be boiled for 20 minutes until a thick consistency of jam is obtained. The hot mass must be poured into jars, which must be heated in advance. Jars with jam must be left to cool and already cooled banks must be closed with lids.
Apricot jam can also be made from apricots with the skin removed. To do this, place the fruit in a colander and briefly place it in a container of boiling water. Then you need to cool the fruits. As a result, the skin will easily separate from the fruit. Further, the recipe is similar to the preparation of jam from fruits with skin. Apricot jam is prepared in the same way. By removing the skin and jam, and the jam is very tender and tasty.
And so, first I will list the necessary products:
- 1 kg apricots, preferably slightly overripe, because they have a sweet, honey taste.
- 150 g of walnuts.
- 1.5 cups of clean water
- 1 kg of sugar.
Now I will tell you the cooking process itself.
First, the apricots must be thoroughly washed with water. Cut each fruit into two halves and remove the seeds.
Secondly, pour water into a cup or saucepan and pour sugar. Put the dishes on the stove and cook over low heat until the sugar is completely dissolved. Thus, syrup for jam turned out.
Thirdly, when the syrup begins to boil, pour in the apricot halves and walnuts.
Cook for another 5 minutes and remove from the stove. In order for nuts and apricots to be better saturated with syrup, I recommend leaving the dishes with the contents overnight.
And finally, in the morning you need to put the jam on a slow fire and cook for 20 minutes.
After that, when the jam is already ready, pour it into sterilized jars, tighten the lid tightly and wrap it in a blanket.
6. As you know, apricots are very useful. That is why many seek to prepare these fruits for the winter. We are offering to you canned apricots in their own juice. Prepared in this way, apricots will retain not only more vitamins, but also their “marketable” appearance, which may come in handy for decorating some other dishes.
So to prepare for the winter apricots in own juice, you will need (components are given for 1 half-liter jar):
- Apricots - 500 g;
- Sugar - 150 g;
- Citric acid - ½ tsp
Cooking:
- If you have fruits of different degrees of maturity, then for this recipe you need to choose the hardest, not overripe apricots - otherwise the fruits will fall apart and lose their shape and appearance.
- Wash the selected fruits well, dry them and carefully remove the seeds from them.
- Prepare a jar - wash it well in warm water and sterilize. This can be done in several ways. For example, you can take a pan, cover it with a divider, put a jar on top and sterilize it with steam. You can also boil water in a kettle on the stove, remove the lid from it and put a jar in its place. In addition, you can pour water into a jar and put it in the microwave, turning on the power of 900 watts for 5 minutes (the water should boil).
And finally, you can place the jar in a preheated oven and keep it there until completely dry. You can also sterilize the lid in the oven.
- Transfer the apricots to a jar. In order for the fruits to fit more tightly, it is necessary to knock on the container several times, after which you need to shake it. However, do not be surprised that not all apricots will fit in the jar. Put the remaining fruits in the refrigerator - you will need them later.
- Sprinkle the apricots with sugar. Cover the jar with a lid. Leave in a cool place until morning. During the night, the fruits will release juice, and the place in the jar will be freed up for the remaining apricots.
- In the morning, add citric acid and the remaining fruits to a jar of juiced apricots.
- Fill a large saucepan with water and place it on the stove. Place a towel at the bottom of the pot. Carefully place the jar of apricots on the towel. Light the fire and bring the water to a boil. Soak a jar of apricots in boiling water for 10 minutes.
- Roll up the jar with a key or screw it with a special lid. Turn it over, wrap it in a blanket and leave it in this position until it cools down.
Apricots are ready!
7. Compote from summer fruits in winter - what could be better? Apricot drinks are especially rich in taste. We will consider a recipe that will make it easy to prepare this compote.
It takes 1.5 hours to prepare compote, and 1 three-liter jar of drink is obtained from the listed ingredients.
Ingredients:
- Apricots - 700 g
- Sugar - 1.2 tbsp.
- Water - 2.5 l
Recipe:
- To begin with, we select ripe, but rather dense apricots for the future compote. Taking into account the fact that we will close the compote from whole fruits, we need to choose such apricots that will retain an attractive appearance in the jar.
- The fruits must be washed well, dried and the stalks removed, if any. Bones do not need to be removed. Compote of whole apricots with pits has a richer taste, and there will be less hassle in preparing the fruit.
- Then we sterilize the jars in which we will close the compote. We wash the jars with soda and put in the oven, which we begin to heat over low heat to 150 degrees. At this temperature, keep the container in the oven for 15 minutes. Alternatively, the jars can simply be doused with boiling water.
Now let's prepare the syrup. Bring water to a boil in a saucepan and add sugar to it. Boil water for a few minutes until the sugar is completely dissolved in it. Don't forget to stir. If there are doubts about the good preservation of compote or the aesthetic appearance of apricots in a jar, you can include citric acid or lemon juice in the recipe. For a twist of 3 l jars of compote, use 3 g of citric acid, or 3 tbsp. lemon juice.
- Pour hot syrup into jars.
- After that, cover the jars with lids and let stand for 10 minutes. It is better to use not seaming covers, but specially prepared ones, with holes cut into them. In the future, it will be much more convenient to drain the syrup into a saucepan for re-boiling.
- Then pour the syrup from the jars back into the pan and boil it for several minutes.
- When the syrup is already boiled, pour it still hot into jars with apricots to the very brim so that it practically pours out, and immediately roll it up with sterilized lids.
- Next, you need to let the banks cool. To do this, turn them over and wrap them. When the compote has cooled, move the jars to a cool place.
8. Raw apricot jam
Apricots! It's time for them! Apricot jam in winter is just a charge of positive emotions! Bright orange, juicy and fragrant, it cheers up and decorates any tea party! In general, I am very sensitive to apricots, for me they are like little warm suns. This year the harvest of apricots in Ukraine has exceeded all expectations. So, how to cook apricot jam?
Raw apricot jam. Cooking method:
Wash the apricots, remove the pits from them. Twist the apricot halves in a meat grinder. The resulting puree is mixed with sugar. For five kilograms of apricots, it is recommended to take twice as much sugar, but I took 7-8 kilograms, since we don’t like such too sweet too much.
Three oranges, one lemon wash well, pour over with boiling water, pass through a meat grinder with the peel, add to the apricot puree. Mix the whole mass thoroughly until the sugar is completely dissolved. We put the finished apricot jam in sterilized jars, roll it up. Store in a cool place, cellar or basement.
*** My advice: you can cook such jam, but then you need to take half the sugar. Have a nice tea party with apricot jam!
9. Apricot jam without apricots!
The recipe is perfect for autumn. When it's raining outside the window, or gray
heaven, a cup of hot tea with apricot jam will be very welcome!
Where can I get apricots in autumn? And who said that they are there ... They are not there. But the jam is apricot!
I have already cooked this amazing jam several times, but somehow it disappears so quickly, just like such a strange object as honey - here it is, and now it is gone!
The recipe was given to me a couple of years ago by my sister, who called the jam “budget”. Indeed, in comparison with apricot jam in season, its cost is very modest, especially if there is a pumpkin harvest in the country! And you can cook it in autumn and winter.
The recipe was very simple, I improved it a little, and you can cook as you like.
Initial data:
- 1 kg of peeled pumpkin
- 300 gr dried apricots
- 1 kg of sugar
My version:
- 1 kg pumpkin
- 300 gr dried apricots
- 300 grams of sugar
- 1 lemon
- 2 tsp pectin
- 1 tbsp. chopped candied ginger
- a little nutmeg
- 2 glasses of water
1. Cut dried apricots into cubes, pour hot water over and leave for 30 minutes.
2. Cut the pumpkin into 1x1 cm cubes (or as you like, cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with the peel).
3. Drain water from dried apricots into a saucepan, add sugar, heat until a clear syrup is formed.
4. Pour pumpkin cubes, dried apricots, lemon - and cook until the pumpkin becomes soft.
5. Mix pectin with 1 tsp. sugar, pour into jam, add a little grated nutmeg and cook for a minute or two.
6. Pack the jam in jars, let cool and put in the refrigerator for a week.
After a week, when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot.
A very pleasant taste and texture contrast is created when a slice of dried apricots, pumpkin, lemon or ginger is alternately placed on a spoon.
If you don’t like ginger, don’t add it, but don’t refuse lemon!
Happy tea!
10. Apricot jam with lemon zest
- Apricots - 2 kg
- Sugar - 2 kg
- Water - 100 ml
- Zest of ½ lemon
Cut apricots into halves.
Heat water in a saucepan, add sugar and stir until sugar dissolves, bring to a boil and put apricots.
Boil for about 5 minutes, remove from heat and leave to cool completely.
Then boil again for 5 minutes, cool ... and so cook 3-4 times. In the last cooking, add the zest to the apricots, boil ...
We determine the readiness of the jam: a drop of syrup should not blur on a plate.
Pour hot jam into jars and roll up
Everyone loves sweets. Sweets and cookies, cakes and jams, cakes and jams cheer up, relieve stress, reconcile people with the world and with each other, turn an ordinary breakfast into a small holiday. Especially jam is not just a pleasant addition to tea, but also a component of many confectionery products.
One of the most wonderful apricot jam in slices and in the form of jam. As if saturated with the sun, fragrant and tender, it will decorate any feast, remind you of summer, warm you on cold evenings, serve as a wonderful filling for pies and perfectly soak any biscuit. How to cook apricot jam slices? There are many options - with spices, almonds, nuts, citrus fruits. Let's try and cook.
Apricot jam with nuts
- Slightly unripe fruits are most suitable for such jam. They are cut in half, the pit is removed, covered with sugar at the rate of one kilogram of sugar per kilogram of apricots and left for six hours for the fruit to release juice.
- Then the fruits with sugar and juice are brought to a boil over medium heat, the foam is removed and boiled for about five minutes. Apricots are removed from the pan, and the syrup is boiled, regularly removing the foam.
- After fifteen minutes, the fruits must be returned to the syrup and boiled for a couple more minutes, after which washed, dried and peeled almonds are added at the rate of one glass per kilogram of fruit. Almonds can be replaced with apricot kernels or walnuts.
With citrus
- Apricot Jam with Orange and Lemon is an unusual recipe, easy and fast. Two kilograms of pitted apricots will require two oranges, a lemon and three kilograms of granulated sugar.
- Citrus fruits must be boiled in boiling water for one minute to remove bitterness, then cut into small slices, removing the seeds. Washed and pitted apricots, lemon and oranges should be crushed with a blender or meat grinder, mix thoroughly, add sugar, jam is ready.
- Such jam should be stored in the refrigerator, otherwise it should be subjected to heat treatment (boil for another hour and packaged in sterilized jars). How long to cook apricot jam prepared according to this recipe? No more than five to ten minutes, otherwise the wonderful combination of orange and apricot flavors will be lost.
Slices
- Apricot jam slices are cooked from unripe, tight, maybe even slightly unripe fruits. They need to be washed thoroughly, let the water drain, and the fruit dry. Then divide into halves, remove the bones and put the halves in a bowl with layers dimpled up.
- Pour about half a teaspoon of sugar into each slice before spreading the next layer on top. Syrup is boiled from the remaining sugar in the proportion: one glass of water per kilogram of sugar. By the way, sugar is taken in a ratio of one to one in relation to apricots.
- If someone does not like too sweet, you can reduce the amount of sugar to 700 grams per kilogram of fruit, while remembering to reduce the amount of water accordingly. The syrup is boiled over low heat with constant stirring until the sugar is completely dissolved. As soon as the syrup boils, it must be turned off and the resulting foam removed.
- How to cook apricot jam slices? Apricots are poured with hot syrup and infused for 10-12 hours. Then they are removed from the syrup, it is boiled again, and the apricots are dipped into the hot one. After the future jam has cooled down, this procedure must be repeated again. Before closing the jam in jars, the syrup with fruits is put on fire, brought to a boil and boiled for 5-7 minutes.
Apricot jam recipe with allspice
It turns out a whole and fragrant dish. How to cook apricot jam in slices so that they remain whole and do not spread into porridge? The main thing in its manufacture is to use solid, you can even unripe apricot fruits. The ratio of sugar to fruits in this recipe is standard, one to one, in addition, you will need the juice of one large lemon, a glass of water and five peas of Jamaican allspice.
- Preparation of fruits for the process is also standard; they must be thoroughly washed, dried, cut or divided into halves and seeds removed. After the preparatory stage, the apricots are put into a large saucepan, bowl or cauldron with a thick, if possible non-stick bottom, water is poured with the juice diluted in it, pepper is added.
- All this is cooked on the slowest fire for 10-15 minutes, after which the entire volume of sugar is added, stirred until it is completely dissolved, brought to a boil and cooked over low heat for 40-45 minutes. If there are signs of softening of apricots, the cooking process should be stopped.
- When laying out the jam in jars, you can add a few drops of brandy, cognac or rum to each - this will enhance the aroma of the product and contribute to its better storage. You have learned how to cook apricot jam in slices. But this is just one of the options. There are other recipes as well.
In three stages - the first
- The ratio of apricots-sugar-water in this recipe is still standard, 1:1:1, only sugar and apricots are measured in kilograms, and water in glasses. Jam can be cooked both with and without seeds, apricots can be used both varietal and wild, the main thing is that they are not overripe. First of all, from sugar and water, taken according to the norm, you need to boil the syrup over low heat until the sugar is completely dissolved.
- The readiness of the syrup can be determined by the density and color: it should be slightly viscous and slightly golden. Thoroughly washed and dried apricots should be divided into two slices and the stone removed. If the apricots are small, they are carefully cut and the stone is carefully removed through the incision made.
- In such fruits, instead of a bone, you can put a nut or almond. Prepared apricots should be placed in a wide bowl, pour hot syrup, bring to a boil and remove from heat. This is the first step in the cooking process.
Second and third
The second and third stages are similar to the first, but the jam should be boiled: at the second stage, 2 minutes, at the third, 10. Each time, the jam must be carefully, but very carefully (so as not to crush the slices!) Stir.
After each of the first two stages, it is necessary to wait for the jam to cool completely. After the third, the still hot jam is laid out in sterilized jars and rolled up.
Seedless
- The recipe for pitted apricot jam is also quite simple. Wash the fruit, dry it, make an incision on the side where the stalk is absent, and carefully remove the stone through the incision, trying to keep the fruit itself whole.
- Boil the syrup from water and sugar and pour over the prepared apricots. Boil the jam 3 times, each for 10 minutes after boiling. Be sure to remove all the resulting foam (it contains tartaric acid, which can lead to spoilage of the finished product during long-term storage) and leave the jam for 8-10 hours so that the fruits are better saturated.
- The proportion of fruit-sugar here is standard, 1:1, but it is supposed to take a little more water, one and a half glasses per kilogram of sugar. This is due to the fact that the boiling time of the jam in this recipe is longer than the standard one, and the syrup boils away more.
Apricot jam Sunshine
This recipe is for the lazy: apricots are not pitted, but only pricked with a toothpick through punctures, the fruit is better soaked in syrup.
- Prepared fruits are poured with boiling sugar syrup, kept for three to four hours and boiled for no more than seven minutes.
- Letting the jam cool down and infuse for three to four hours, boil it again, this time for about seven to ten minutes.
- After another three hours, the product can already be cooked until it is fully cooked. Food consumption: per kilogram of apricots there are 800 grams of sugar and 250-300 ml of clean drinking water.
- making jam at home most often consists of two processes of boiling syrup and boiling fruits in syrup;
- jam can be cooked in one or several times, and the latter option is preferable, since in this case the fruits do not boil, and sugar penetrates into them as much as possible;
- jam is always boiled over low heat, with regular stirring and removal of the resulting foam;
- usually, a kilogram of sugar is used to make jam from any berries and fruits per kilogram of fruit, but in some cases the amount of sugar can be reduced;
- a very interesting and unusual taste is obtained when using different berries and fruits in one jam, however, mixing experiments should be approached carefully so that there is no smudge due to the different density of the ingredients or an unpleasant taste due to their incompatibility. It is necessary to select products of similar hardness and degree of ripeness, then a good consistency is obtained.
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