For cooking apricot jam, different methods are used. This jam should be cooked in three batches. It is cooked with and without bones. We will cook pitted apricot jam. So, we take the selected apricots, these can be both thoroughbred varieties and ordinary zherdels (zherdels, they are wild apricots). But it is better, of course, when the fruits are large and sweet. And they should not be overripe, otherwise the apricots will definitely boil, and instead of jam, we will get jam. We carefully rinse them under water, break them in two and take out the bone.
Apricot fruits are left in halves. And if the apricots are very small, then you can not divide them into slices, but do this: carefully remove the seed from the fruit through the incision at the top, and place the nut there, for example, from the same extracted seeds.
Someone pierces the cut apricots several times with a toothpick so that the syrup in which they will be boiled penetrates more easily into the fruits. We never do this (very painstaking work), but simply let the apricots brew longer.
So, our apricots are divided into slices. We place them in a bowl in which we will cook our jam. My mother usually cooks in a basin. If not, a stainless steel pan will do. The main thing is that it should be wide.
I remember that my mother used to sprinkle apricots with sugar, and they stood until they gave juice. Then she left this cooking method, as the slices were boiled soft. Now we need to boil the syrup. To do this, we take sugar with a small amount of water, heat it in a container in which we will cook the jam until completely dissolved. We take off the foam. The fact that the syrup is ready will be seen by the fact that it will become thick, slightly viscous and change its color to slightly golden. If a drop of syrup is dropped onto a plate, and this drop does not spread, but retains its shape, then the syrup is ready.
We put the apricots that are waiting for us in a bowl and carefully level them with syrup. The perches are poured with syrup, and not covered with sugar, so that the slices do not lose their shape and do not boil. Next, put the basin on the stove, and bring the apricots in syrup to a boil. After this, the jam must be completely cooled. This completes the first pass. The sugar is hot enough that even as the jam cools, the apricots themselves will continue to cook.
We start the second run when the jam has completely cooled down, mothers boil the apricot jam for the first time in the evening, and the second cooking begins in the morning. As a rule, she did this before leaving for work. We put the dishes back on the stove, bring to a boil over low heat and cook for two minutes after boiling, then remove from heat and again completely cool our jam. Stir it gently so as not to damage the apricot slices.
While the jam is cooling for the second time, we have time and we can prepare the jars for rolling. To do this, we wash them very carefully under running water. Still need to be sterilized. How to sterilize jars for blanks in different ways, we have already described in detail in our issues.
The third time we cook apricot jam for ten whole minutes after boiling, after which we transfer it to prepared jars and roll it up with a key. After rolling up the jars, you need to turn them upside down and let them cool in this form.
Our wonderful is ready. It looks just wonderful: pieces of wonderful fruit float in a thick, honey-colored syrup. From such cooking, in three stages, the apricot slices remained whole and dense, and did not boil.
I would be very happy if you liked the recipe for mom's apricot jam. Tell it to your friends, let them cook this wonderful jam for themselves in the summer. As you can see, there is nothing difficult to prepare. Prepare it for your children, maybe they will like to take out pieces of apricots from a jar, as my son with a sweet tooth likes to do. Well, now I will just buy more apricots, so that in the winter there will be enough for me and my dear family.
Bon appetit and good recipes!
Sincerely, Anyuta.
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 - it's not just a nice addition to tea, but also a component of many confectionery products.
One of the most wonderful is 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, citrus. Let's try and cook.
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 - the 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 thoroughly washed, let the water drain, and the fruit to 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 brewed from the remaining sugar in the proportion: for one kilogram of sugar - one glass of water. 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 slices - a recipe with the addition of 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 is to use solid, you can even unripe apricot fruits in its manufacture. The ratio of "sugar-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 pot, 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 signs of softening of apricots appear, 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 "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 - 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 intact. 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 - 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.
From bright, tasty, fragrant apricots, no less tasty and fragrant jam is obtained. How to cook apricot jam for the winter? According to my step-by-step recipe with a photo, apricot jam is very easy to cook, and its taste is simply excellent!
Filled with sunlight and bright colors of summer, sweet and sour and fragrant apricot jam is very loved in our family. Apricot jam is great for baking pies and casseroles, complementing and decorating desserts. And just to eat with a roll for tea on cold winter evenings is very pleasant.Apricots for jam
We will boil apricot jam, so we do not need to use ideal fruits. What kind of apricots to take for jam? The photo for the recipe for apricot jam shows which fruits I took. 
If the apricots are a little wrinkled or scratched, this is not a problem. Of course, it is not advisable to use completely rotten apricots for jam - nothing good will come of them.
The main thing you should pay attention to is how well the bone separates from the pulp. No, of course, you can cook apricot jam, in which the stone separates badly, but you suffer a lot.
Utensils for cooking jam
Particular attention should be paid to dishes for cooking jam. Apricot jam, like any other jam, is best cooked in enameled or stainless steel pots.
Since aluminum containers oxidize during cooking, it is not advisable to use them.To prepare apricot jam for the winter, it is best to take a wide bowl, an enamel basin or a wide pan with low sides. This form of cooking utensils will allow the jam to warm up well during the cooking process.
How to make apricot jam at home
Now consider, based on a step-by-step recipe with a photo, how to make apricot jam at home.
Apricots in water The proportions of ingredients for apricot jam are as follows:
- Apricots 1kg;
- Sugar 1kg.
peeled apricots First you need to sort out the apricots, removing the leaves, stalks and twigs. Wash them in plenty of water. Remove the bones and put in a container in which you will cook.
Sprinkle apricots with sugar in a ratio of 1:1.
Fruits covered with sugar can be left for a while so that they let the juice flow.
How to cook apricot jam?
Now directly about how to cook apricot jam. Put apricots with sugar on medium heat.
Apricot jam in the process of cooking When cooking apricot jam according to my photo recipe, it must be thoroughly kneaded, avoiding burning, with a large spoon or ladle. For these purposes, it is better to use a large wooden spoon, this will allow you not to burn yourself and knead the jam well, reaching to the bottom.
Bring the apricot jam to a boil over medium heat, turn the heat down to low.
How long to cook apricot jam?
Cook apricot jam on low heat, stirring and removing the foam for 30-50 minutes.
Many housewives cook jam in several stages in order to prevent fermentation in the future. In my quick apricot jam recipe, as you can see, I don't do that. Therefore, perhaps you yourself decide how much to cook apricot jam.Do I need to remove the foam from the jam?
Many are interested in whether it is necessary to remove the foam from the jam? Yes, the foam that forms on the surface of the jam must be collected with a spoon or slotted spoon.
This must be done, since air particles remain in the foam bubbles, and pathogenic microflora can develop in them over time.
Therefore, you should not leave it in jars with apricot jam for the winter, but nothing prevents you from eating it right away.
Apricot jam foam is delicious and sweet. She is loved by children and adults too. Having collected it, you will get an excellent delicacy for tea.
When the juice of apricot jam has become amber and transparent, and the foam has gathered to the center and has become slightly noticeable, the apricot jam is ready. As you can see, making apricot jam according to my recipe with a photo is not very difficult.
Apricot jam for the winter
Pack the finished apricot jam in sterilized jars and carefully seal with lids. , I already wrote in a separate article. Allow the apricot jam to cool in jars at room temperature.
After cooling, put the jam in the pantry or cellar - in winter it will delight you with a rich aromatic taste. As you can see, making apricot jam at home for the winter is not so difficult and time-consuming.
Recipe for quick raw apricot jam "Vitamin"
Apricot jam is very tasty and healthy. But due to the fact that apricot fruits are amenable to heat treatment, a good part of the vitamins and nutrients inherent in fresh fruits is lost.
To preserve the benefits of this sunny fruit, I also offer you a recipe for a quick raw apricot jam "Vitamin". At home, you can cook this apricot jam really quickly and without hassle.
Raw apricot jam "Vitamin" To make raw apricot jam without cooking, we need:
- Apricots - 1 kg;
- Sugar - 1.5 kg
Apricots for raw jam "Vitamin" must be taken of good quality, not overripe and without deformation. After all, fruits will not succumb to any heat treatment, therefore, the development of putrefactive microorganisms in the finished product should be maximally excluded. 
After going through the apricots and removing the leaves and stalks, we wash them in plenty of water. After that, it is advisable to let the fruit dry a little in order to minimize the amount of excess water in the original product.
We remove the seeds from the apricots and twist them in a meat grinder. 
Apricot is a sour fruit, so it is dangerous to put less sugar - apricot jam can ferment.
Such raw apricot jam for the winter can also be prepared. We spread the finished "Vitamin" from apricots into sterilized jars.
Pour a small amount of sugar into the bottom of the jar, about one tablespoon. Then pour in the jam. And on top we fall asleep another spoonful of granulated sugar, even more.
Sugar is the only preservative in this case, it will create a cork that will not let excess moisture or putrefactive bacteria into the jam.
It is best to store raw apricot jam "Vitamin" in the refrigerator, where there are no temperature fluctuations and +4 + 6ºС, optimal for the freshness of all products, is stored.
Apricots preserved in this way, unlike boiled ones, practically do not lose their original taste and aroma. And also retain the maximum of useful substances.
Summer gave us such a tasty and fragrant fruit as an apricot. So I want to keep it for the future. After all, it is so good and cozy in the cold winter season, sitting over a cup of tea, to remember the warm sunny days. And how to cook apricot jam for the winter, my step-by-step recipe with a photo will tell. Do not be too lazy to cook apricot jam - you will not regret it!
Apricot jam occupies a special place. Of course, who perceives how. I don't really like fresh apricots, peaches are another matter. But I met amateurs who claimed that apricots are much tastier. As always, there are no comrades for the taste for color.
I have already given recipes for various jams this year. This is original, very tasty,. And delicious. Rare and yet delicious. Unsurpassed And also not very common homemade.
But now the time has come for apricots, and although fresh apricots .., okay, I won’t, everything is delicious, but jam from them, as well as compotes and other sweets, are excellent. Let's cook.
Step-by-step recipes for delicious pitted apricot jam for the winter
In this article, we will look at how to cook apricot jam, simple and tasty, pitted, in slices. Apricot jam with oranges. Adjust the sugar level yourself. Someone can not be sweet, but someone, on the contrary, loves. Therefore, look at the guidelines in the recipes and add depending on what you want to get. Good luck!
Menu:
Apricot jam easy and fast
We will need:
- For 1 kg. apricots - 400-500 g of sugar
Cooking:
1. There is a peculiarity in the preparation of this jam, we put little sugar. It's just that the amount that is usually put is very sweet for me. But despite this, the jam turns out to be very tasty, fragrant, and everyone, and not just me, eats it with pleasure.
2. We try to take even, large apricots, but any will do. Cut the apricot in half, along the circumference and remove the stone. We do the same with all apricots.
3. We took out the bones and since we have large apricots, we cut each half in half again.
4. We have 3 kg. apricots. Based on the fact that we do not want to cook very sweet jam, we fall asleep 1.2 - 1.5 kg. Sahara. See for yourself. If you want a little sweeter, add a little more sugar.
5. Level the sugar on the surface of the apricots, close the lid and leave to stand for 3-4 hours, the apricots should give juice.
6. In the meantime, we will have time to sterilize the jars and lids. There are many ways to sterilize, I recently read an article on the site - There is happiness - about the sterilization of cans is very useful, read it, we prefer the most suitable one for us, this is in the oven.
7. Wash the jars thoroughly and put them in a cold oven. We close the door. We turn on the oven at a temperature of 120 ° - 130 °. After the oven heats up to this temperature, we keep the jars for 5-7 minutes. Make sure all cans are completely dry. We turn off the oven. Open the oven door and let the jars cool slightly.
8. Apricots stood for 4 hours, there is still sugar on top, but there is already juice at the bottom. You don't need to mix anything yet. We put the basin on a small fire and warm it up.
9. When the apricots warm up a little, they can be gently mixed. Mix from bottom to top. You will see that they have already given quite a lot of juice.
10. Mixed and continue to warm up. We need the sugar to dissolve and we will bring the jam to a boil. The jam must be stirred occasionally. Not often, as needed.
11. The jam has boiled. Cook for another 5-7 minutes and can be poured into jars.
Pouring into banks
12. As you remember, we have already sterilized the jars in the oven. Now you need to sterilize the lids. We put the lids in a deep saucepan and pour boiling water over it and leave for 7-10 minutes.
13. Pour hot jam into hot jars. We left them in the oven with the door open, despite this, they are still hot.
14. Banks must be filled completely, to the brim. Before closing the lids, we wipe the threads of the jars so that the jam does not accidentally fall under the threads of the lids and the jars open easily.
15. Turn the jars upside down, close with a towel, then with something else warm (wrap) and let cool.
16. After the banks have cooled down, open them, turn them over and let them cool completely. Well, after that we remove the banks for storage. Please note that since we added very little sugar, the jam should be stored in a cool place.
Of course, we did not forget and poured a little into a vase to try. Our apricot jam turned out to be very tasty and quite sweet.
Happy tea!
Amber pitted apricot jam recipe for the winter
Ingredients:
- Apricots-1 kg.
- Sugar - 600 or 800 grams (if sour apricots)
Cooking:
1. We take a deep dish in which we will cook jam and pour a couple of tablespoons of water into the bottom of this dish. The water needs to cover the bottom. Two spoons are not enough, add more.
2. Add 2-3 tablespoons of sugar to the water at the bottom and stir. We do this because apricot jam tends to stick strongly to the dishes, unlike strawberries. Therefore, if there is a little water and sugar at the bottom, then syrup will immediately form at the bottom and the apricots will not burn.
3. Apricots should be washed well and cut in half. Take out the bone. We put whole halves of apricots in a saucepan, where water with sugar is poured. You don't need to cut them anymore.
4. All halves of apricots are laid out in a saucepan. We start to cover them with sugar.
5. You can see the approximate proportions in the ingredients, but there are sour apricots, there are sweet ones, so put sugar to taste. We pour sugar so that all the apricots are covered and level it on the surface.
Let's start making jam
6. We put the jam on the smallest fire. Sugar slowly, in just a few minutes, will begin to melt into syrup.
7. As soon as the syrup begins to appear, the pan must be removed from the stove, even if not all the sugar has dissolved yet. We leave the pan to stand on the table for a couple of hours. Do not interfere in any way.
8. After 2 hours, put on fire again and bring to a boil. The sugar has almost completely melted, leaving only the syrup. It is not advisable to interfere with a spoon, so shake the pan by the handle, shaking it slightly.
Do this carefully, do not burn yourself. We do this so that the apricot slices separate from each other and the sugar melts faster.
9. We continue to cook. Now the jam began to boil, gurgle. Take the jam off the fire.
10. You see, such a small foam has formed on top. Again, it is not advisable to interfere with a spoon, so we take the handles with both hands and shake it a little from side to side. Carefully! Don't get hot!
11. Make sure that sugar does not accidentally remain at the bottom. Leave the jam overnight to cool and infuse.
12. In the morning, put the cooled jam back on the stove and bring to a boil. As soon as it boils, immediately remove from the stove and pour into jars. Jars and lids must be sterilized.
13. Poured into jars. Do not forget to pour into a vase to try now.
Look, the jam turned out to be a bright amber color. All slices are intact. If you cook longer, not boil 2 times, but more, then the jam will become darker. But we love light.
Well, our pitted apricot jam is ready.
Beautiful, fragrant. You can put it in storage and do not forget to immediately serve a little on the table.
Enjoy your meal!
Apricot jam with slices, with citric acid, for the winter
Ingredients:
- Sugar - 2 kg.
- Apricots - 2 kg.
- Citric acid - a pinch
Cooking:
1. We take apricots that are not too ripe. Ours are quite small. And although not very beautiful, but the jam should turn out very tasty. We got about 2.3 kg.
2. Pour sugar into a saucepan. Put sugar to taste. If you don't like too sweet, use less. Pour half a liter of water and put on a small fire. Stir all the time and bring to a boil. After boiling, boil the syrup for another 5 minutes. Don't forget to stir. so the sugar doesn't stick to the bottom.
4. Remove the syrup from the stove and immediately fill it with apricots.
5. Carefully try to melt the apricots with a spoon so that each apricot is dipped into the syrup. Close the lid or cellophane film and leave for a day.
6. A day later, the jam has already let out juice, now it must be drained.
7. Ask someone to help you, because it is very inconvenient to do it alone. As if we cover the jam with a smaller lid and holding the apricots with it, pour the juice into another bowl.
8. Set aside the apricots, and send the syrup back to the stove.
9. Stir the syrup, bring it to a boil and let it boil for a couple of minutes. Turn off the stove, remove the syrup and pour it back into the apricots.
10. Level and leave it again for a day. A day later, on the third day, again drain the syrup and put it on fire. While stirring, bring to a boil and again pour the apricots with boiled syrup and leave the jam for another day. Do not forget to cover each time with a lid or film.
11. On the fourth day, open the jam and put it on fire. Mix very gently with a wooden spatula. The jam boils, let it cook for another 5 minutes. Add a pinch of citric acid.
12. Turn off the gas and immediately pour into sterilized jars. We close the lid.
Our apricot jam is ready.
It turned out delicious, sweet, fragrant jam for the winter with whole slices.
Happy tea drinking and appetite!
Apricot jam slices are a canned product cooked from fresh or dried pitted apricots, cut into slices, boiled in a sugar solution with the possible addition of organic acids and salts. There are different technologies and recipes for making delicious apricot jam slices.
Apricot jam slices are not only very beautiful and fragrant, but also very healthy. Apricots are considered the leader in the content of carotene and potassium. And carotene, as you know, improves immunity, reduces the amount of free radicals in the body. And potassium is very necessary for the heart and blood vessels. Therefore, eat as many apricots as possible in the summer, and prepare this apricot jam for the winter.
Calorie content of apricot jam is about 265 kcal.
Apricot jam in slices - preparing dishes
To cook apricot jam, you will need enamelware. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruits. It is better if the pan is wide and low, then it will be easier to stir the jam during cooking.
For storage of jam, glass jars are used, which should be pre-sterilized.
To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To get jars out of boiling water and not burn yourself, it is better to stock up on special tongs.
The size of the container is determined by the appetites of your household. It is better not to store an open jar of jam for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use metal on the screw, glass, plastic, or you can simply close the jar with parchment and tie it with twine.
Apricot jam slices - fruit preparation
For jam, you can use any variety of apricots, including semi-wild perches. Overripe fruits should not be used. Apricots are boiled in the form of halves, after washing and separating the bones.
Sometimes kernels extracted from the seeds are put in the jam, but you need to be careful with such recipes, because sometimes the kernels can cause unpleasant consequences, up to poisoning.
HERE IS THE MOST COMMON RECIPES. TRY AND CHOOSE:
Apricot jam with slices, a classic recipe
For 1 kg of apricots - 1.5 kg of sugar and 2 glasses of water.
Cooking: Apricots can be cooked as a whole or in halves. Prepared fruits (not quite ripe, dense) are dipped in hot (not boiling) water for 3 minutes at a temperature of 85-90 degrees, then cooled, best in running water.
Prepared apricots should be chopped into slices and poured with hot syrup and left in this form for 3-4 hours, and then boiled until tender (translucent fruits).
Apricot slices are boiled in two steps (cooking for 10 minutes and standing).
Turkish apricot jam
Ha 1 kg. apricots - 1.5 kg. sugar, 2 cups water.
Cooking: Wash apricots (not quite ripe) with water, divide into slices, chop in several places with a thin wooden hairpin. Boil the syrup, pour prepared apricots over it and put it in this form for a day.
The next day, drain the syrup, boil it again, pour apricots over it again and leave it again for a day. On the third day, in the same syrup, boil the apricots until tender, until they become transparent. Divide into jars and roll up lids.
Apricot jam in Kazakh style
Take not quite ripe apricot fruits. Wash the apricot fruits, separate from the pits, dry on a napkin, divide into slices, remove the pits. Prepare a syrup based on 1 kg of fruit: a kilogram of granulated sugar and one glass of water.
Cooking: Fruit halves, placed in an enamel bowl, pour boiling syrup and leave to infuse for 8 hours. The syrup is then carefully drained and brought back to a boil.
Carefully spread the apricot slices in sterile jars, pour boiling syrup over and close. Preparing jam with slices in this way keeps the slices whole, translucent and very appetizing.
Apricot jam with lemon wedges
apricots - 2 kg, sugar - 3 kg, water - 4 cups, lemon - 1 pc.
Cooking: Wash apricots, cut into halves and remove pits. In several places, pierce each slice with a wooden skewer or toothpick to extract the juice. Mix water with sugar and boil sugar syrup.
Pour the cut apricots with this hot syrup and leave for 1 day to extract the juice. After a day, pour the juice that stands out into a saucepan and boil. Pour this boiling syrup over the apricots and leave for another day.
After a day, put the apricots in syrup on the fire, add lemon juice and heat to a boil. Lemon juice gives jam sourness and slows down sugaring of jam.
Reduce heat to low and cook until tender. Arrange the jam in dry sterilized jars, roll up and cool upside down.
Apricot jam with slices, recipe without water
for 1 kg of apricot - 1 kg of sugar.
Cooking:
Cut the fruits in half, remove the pits, put in an enamel bowl in layers with the inner side up and proportionally sprinkle with sugar for 1 day.
Then, put the dishes with apricots and sugar on a slow fire and bring to a boil, do not boil, set aside so that the jam cools down. Repeat the procedure 3 times. In the process of cooking jam, do not forget to stir it with a wooden spoon so that the fruit boils evenly and does not burn. Pour hot jam into jars and roll up.
You can add walnuts, non-bitter apricot kernels, peach slices, orange slices or lemon zest to this jam - as you like.
Apricot jam slices, detailed recipe
Ingredients: apricots 1 kg, sugar 1.3 kg, water, 1.5 cups of water
Cooking: For apricot jam, we select dense and slightly unripe apricots in slices.
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 another 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. Remove the risen foam with a wooden spoon. 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 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 apricot jam is rolled into slices in sterile jars.
We turn the hot jars upside down and leave to cool in this form.
