Apricot jam with bones - best dessert with an unforgettable aroma and taste. it delicious treat has a homogeneous, jelly-like consistency, which distinguishes it from jam. Jam can be used as a sweet sauce, served for breakfast with toast, or baked with it in pies. For harvesting, take only ripe apricots without damage. The fruits should be juicy and soft, but without signs of rot. In addition, pest-infested fruits should not be used for canning.
Taste Info Jam & Jam
Ingredients
- apricots - 1 kg 500g;
- granulated sugar - 750 g;
- water - 3 tbsp. l.
How to make apricot pitted jam at home
Rinse the apricots under running water and then leave for a few minutes in a colander to drain excess liquid. 
Free the dried fruits from the stone by breaking or cutting them in half. Put the pulp in a wide basin. 
The bones, in turn, must be cleaned of the shell. 
Then a thin top film should be removed from them. To do this, soak the bones in warm water for half an hour to make it easier to leave. 
Pour 3-4 tbsp into a basin with apricots. l. water. Put on low heat and cover with a lid. The fruit should release juice. Boil the apricots in it for 15-20 minutes. Then they need to be mixed, and continue to cook over medium heat. When the apricots are completely softened, the basin must be removed from the heat. Mix the apricot mass again, and leave it under the lid for 20 minutes so that it cools to a warm state. 
After that, the mass must be rubbed through a fine sieve. This is done in order to remove coarse fibers and skin, and also to achieve uniform consistency. Apricots must be placed in a sieve in small portions. 
The resulting apricot puree should be weighed to determine required amount granulated sugar for jam. 
For 1 kg of puree you need 750 g of sugar. But you can change the amount of sugar, depending on the sweetness of the apricots and your taste preferences. Add granulated sugar. 
Pour the peeled apricot pits into the puree. 
Put the basin on a low fire. Mix its contents thoroughly so that the sugar crystals are completely dissolved. From the moment of boiling, the fire must be increased to medium. Skim the foam off the surface regularly with a wooden spoon. The apricot mass will begin to gradually thicken, so it must be continuously vigorously stirred so that the jam does not burn and stick to the walls and bottom of the pelvis. The longer you cook, the thicker the final product will be. 
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Boil apricot jam with pits for 30 minutes. As soon as it darkens and thickens enough, cooking should be stopped.
Hot fruit puree everything will seem liquid, but as it cools, the mass will thicken. Readiness to check by pouring a little jam on a saucer. It shouldn't spread. Pour hot puree into sterile dry jars. 1 kg of apricot puree produces 750 ml of jam.
Banks should be sealed tightly with boiled lids, turned upside down and covered with a towel.
When the apricot pitted jam has completely cooled, it can be stored at room temperature in a dark cupboard or pantry for 1 year.
Note to the owner
- You can make puree with an immersion blender or through a meat grinder. In this case, pre-scald the apricots with boiling water and remove the peel from them. Pulp, or ground through a meat grinder, put the mass into a basin and add sugar. Then cook as described above. Pass the pulp through a meat grinder before cooking, and chop with a submersible blender after the apricots are boiled.
- Apricot jam is cooked only in enameled or copper dishes.
- When cooking, be sure to stir continuously, especially when the jam starts to thicken. Otherwise, it may burn, and the taste of the dish will be hopelessly spoiled.
- To keep apricot jam light, you do not need to cook it for a long time. It is better to boil several times for 10 minutes.
- Before making jam, you should definitely try apricots. If the fruit is sour, you will need to increase the amount of sugar.
How to thicken jam
Gelatin can be used as a thickener. To do this, pour it into a small bowl and pour warm water. Leave the gelatin to swell. Then place the bowl on water bath and cook, stirring constantly, until it dissolves completely. Only after that, add the gelatin to the apricot jam, constantly stirring. Gelfix, pectin, agar-agar can be used as a gelling agent. When using certain thickeners, follow the recommendations for the ratio of the additive to the main product.
cooking options
Here's a recipe for pitted apricot jam, but if they're bitter or you just don't feel like messing around with them, you can skip them. alternative apricot kernels can become almond or walnuts. It will be no less delicious. Almonds can be added whole, and walnuts should preferably be cut into pieces.
Seasonings can be added to apricot jam or alcoholic drinks- citrus juice and zest, mint, coffee, anise, cocoa, vanillin, cognac or liquor. It will spice up finished product.
Jam is very convenient to cook in a slow cooker. To do this, pass the pulp of apricots without skin through a meat grinder. Put the resulting mass into the container of the device and pour the required amount of sugar. Close the lid and cook in the "jam" mode. This method eliminates the need to constantly monitor the process.
Now you know all the secrets and subtleties of making apricot jam with pits. Don't be afraid to experiment to find exactly the recipe that suits your taste.
Apricots - 1.5 kilograms
Sugar - 1 kilogram (for sour varieties of apricots - 1.5-2 kilograms to taste)
Water - 1 cup (only when making jam in a saucepan)
Dry gelatin - 40 grams
How to make apricot jam
Select soft, ripe apricots for jam. Divide the apricots in half and remove the pits. Boil 1 glass of water. Put the apricots in a saucepan, pour boiling water over it, cover with a lid and cook for 15 minutes. Pass the apricot puree through a sieve and return to the pan, add sugar mixed with gelatin, bring to a boil. Boil the jam for 20 minutes, regularly removing the pen and stirring constantly with a wooden spatula or spoon.
Pour hot jam into sterilized jars, roll up, turn upside down and wrap with a blanket until cool. Remove cooled jam for storage.
Fkusnofakty
- Any, even soft, overripe apricots are suitable for jam. The taste of apricots is emphasized: citric acid, vanilla, cinnamon, lemon juice. Apricot jam can be made from dried apricots - dried apricot fruits without pits.- Apricot jam should have a smooth, thick consistency. To do this, the jam is "boiled", that is, boiled for a long time to evaporate some of the moisture, or thickeners are used: gelatin, jam, pectin.
- It is better to cook apricot jam in an enamel bowl. The foam that forms when cooking jam can not be removed, it will disappear by itself by the end of cooking. However, to make the jam transparent, the foam should be removed (it can be used instead of sugar in tea). You can check the readiness by generously dropping jam on a saucer: if the jam does not spread, it is ready.
- To make a transparent jam, the apricots must be separated from the skin: put the apricots in a sieve during cooking and pass through the sieve with a mortar. When cooking transparent jam, sugar should be added in proportion to 1 kilogram of apricots 1.5 kilograms of sugar.
- In order for the icing and cream on the cake to hold better, the surface of the cakes is smeared with slightly warmed apricot jam. Possessing delicate taste, apricot jam won't dominate the dish unless it needs to.
- The value of apricot jam is in the content dietary fiber, promoting digestion and trace elements, especially potassium, necessary for normal functioning heart and blood vessels.
- Calorie content of apricot jam 235 kcal / 100 grams.
Ingredients
- Apricots - 1.7 kg.
- Sugar - 700 g.
- Vanillin - 1.5 g.
- Water - 100 ml.
- Pectin (or Kvittin, Zhelfix, etc. containing it) - 1 sachet
Cooking time: 40 minutes
Yield: two jars of 500 ml and another 200 ml of jam.
The middle of summer is the season of juicy and fragrant apricots. The best way save a piece of sunny summer - close the apricot jam for a sunny winter! Jam differs from jam in that the fruits in it are completely boiled soft, turning into a thick jelly-like mass, and are not preserved in pieces, as in jam. Hence, there are fewer requirements for the quality of fruits - they can be, for example, overripe, which is not allowed in jam.
In this article we will tell you how to make apricot jam at home. different ways, how to make apricot jam thick, and also answer some questions that may arise in the process of making it.
How to cook apricot jam - recipe with photo step by step with vanilla
First you need to prepare the ingredients indicated earlier. Since during the cooking process the jam will be rubbed through a sieve, the requirements for fruits may be low - overripe fruits are allowed, with spots on the peel and hard veins. This is the value of this recipe - fragrant, delicious jam according to it, you can even cook from the so-called "wild" apricots. This recipe will show you how to make winter apricot jam with a thickener, so we will need a bag containing pectin. Apricot jam with pectin cooks faster, stores better, and requires less sugar to make. Well, of course, it is very thick!
Jars and lids for them must be washed with soda and sterilized. Each housewife does it in her own way - in the oven, microwave or in a pot of boiling water. If you chose the latter option, five minutes is enough to sterilize jars with lids.
Once the pits have been removed, place the apricots in a saucepan, add water and cook until soft, about 10 minutes.
After the apricots have boiled, chop them with a blender.
Now you need to take a colander or a sieve with large cells and wipe the fruit mass. All hard veins and other defects will remain there.
We have a homogeneous mass. Put it on a slow fire and bring to a boil. In the meantime, it boils, mix sugar, vanillin and Quittin. You can also cook apricot jam with Gelfix or Confiture - they also contain pectin.
Add a mixture of sugar, vanillin and a thickener to the boiled mass, stir well and cook for 5 minutes over low heat, stirring constantly.
We lay out the mass in prepared jars to the neck of the jars. It is better not to apply up to the lids - the jam can oxidize when in contact with the lid material. Too little jam in a jar is also not worth putting - too much air space is formed and mold can start there. If there is leftover jam, it is better to eat it.
We close the jam with sterilized lids and roll it up with a special seaming machine.
Then the jars should be turned over, wrapped in a towel and left in this form until cool.
Delicious apricot jam with vanilla is ready. It remains to wait until winter before opening the treasured fragrant jar. Enjoy your meal!
Apricot jam for the winter - other recipes
Now let's talk about how to cook homemade jam from apricots in other ways.
Armenian apricot jam
Ingredients
- Apricots - 2.5 kg.
- Sugar - 2 kg.
It is believed that the best apricots grow in Armenia, which is why they are popular in this country. various blanks from these fruits. Here we will look at how to make traditional Armenian jam with apricot kernels. In this jam, the quality of the fruit matters - since it is cooked without adding water, the apricots must be fairly ripe, but not overripe, as this will lengthen the cooking time. The stone should easily separate from the pulp.
Actually, this is what we do in the first place - we separate the bones. Then half of the bones need to be split (the second half can be thrown away) and the cores removed. At this time, put the apricots in a saucepan and put on a slow fire. Sugarless! sugar in classic version jam is added last.
When the apricots become soft, you should grind them with a blender until homogeneous mass, add the bones and boil until thickened, stirring constantly (about half an hour). Then add sugar, stir and cook for another five minutes. Put the hot jam with pits into prepared jars, cork, turn over and leave to cool.
Apricot jam with oranges
Ingredients
- Apricots - 1 kg.
- Sugar - 700 g.
- Oranges - 2 pcs.
- Citric acid - on the tip of a knife.
Seedless apricot jam recipe for the winter with citric acid and oranges it turns out very unusual in taste and very fragrant. Citric acid here acts as an additional guarantor of the preservation of jam. Preparing this jam is very simple.
Rinse apricots, remove pits. Scald oranges with boiling water and cut into several pieces (along with the peel), removing the seeds. Twist oranges in a meat grinder with apricots along with pulp, mix with sugar and citric acid. Cook over low heat, stirring constantly, for 15 minutes. Then put in sterilized jars, cover with sterilized lids, turn over, wrap and leave to cool.
Sugar free apricot jam
Ingredients
- Apricots - 2 kg. overripe
For supporters proper nutrition there is a recipe for jam and without sugar. The only condition for such jam is that it should be kept cool - on the refrigerator door or in the cellar.
To make pitted apricot jam for the winter without using sugar, first rinse the apricots with water and remove the pits. Apricots, as already mentioned, should be slightly overripe. Next, grind the apricot pulp with a blender and boil over low heat for 20 minutes, stirring constantly. When the jam thickens, transfer it to sterile jars, cover with sterile lids.
When the jam has cooled, put it in a cool place. If you are going to store this jam in the refrigerator, then it is better to use screw or plastic lids - the elastic on tin caps for corking can break down under the influence of cold.
Apricot jam for the winter with gelatin
Ingredients
- Apricots - 1 kg.
- Sugar - 800 g.
- Water - 1 glass
- Gelatin - 40 g.
For those who do not understand preparations without pieces of fruit, we have an even more original recipe - apricot jam with gelatin slices. Apricots in this unusual jam will be slices, like in jam, and apricot syrup it will be thick because of the gelatin.
First of all, as always, we wash the apricots and remove the seeds. We cook the syrup from water and sugar, then dip the apricot slices into it and leave it in this form for 10-12 hours. Then we drain the apricot syrup, boil it and dip the apricot slices into it again. This procedure must be repeated a total of three times. For the fourth time, we already cook apricots in syrup for about 20 minutes.
Cool the jam, add gelatin. Then we heat it, but not to a boil, put it in sterilized jars and roll it up. You can’t boil apricot jam with gelatin! Gelatin is laid at the very end and only heats up.
Apricot jam secrets
How and how much to store?
Jam sealed in sterilized jars can be stored without problems in a dry, dark place for several months. The exception is jams cooked without adding sugar - they are stored in a cool place.
What utensils to use for cooking?
The saucepan or basin for cooking jam should be wide - this is necessary for a larger area of evaporation of the liquid to make the jam thick.
Now let's talk about the material of the dishes. Previously, one could often come across recommendations for cooking jams or jams in a copper pot or basin. However, this dish has a significant drawback - copper ions destroy useful ascorbic acid contained in fruits and berries.
Also, many people prefer cooking in aluminum utensils, but in this method there is not only little benefit, but also harm - aluminum gets into the jam under the action of acid, and this is not very good for health. Can be used enamelware, but it has another drawback - the jam in it quickly burns.
The best utensils for cooking jams can be called stainless steel utensils.
How to cook in a slow cooker?
If you have a slow cooker, then the hassle of choosing dishes for cooking jam will not affect you. Making jam in a slow cooker is easy. For this, the “Baking” mode for 60 minutes is suitable. Important feature cooking jam in this way - do not close the lid! Otherwise, the jam may "escape" through the steam hole. Also, do not load the bowl to the very brim.
How to cook in a bread machine?
In modern bread machines, it is very common to find the "Jam" function. In this case, you just need to load the food into the bucket of the bread maker and select the appropriate function. The technology will do the rest for you. At the end of the mode, the jam must be corked immediately.
What to do if the apricot jam turned out to be liquid?
Jam may not thicken if you boil it from fruits or berries with low content pectin, such as raspberries or strawberries. If we are talking specifically about apricot jam, then the content of pectin in apricots is average, however, it may not achieve the desired density. This may happen due to a large number juice secreted by apricots, and a short cooking time. In this case, you can try to boil the jam longer.
If you cook jam with some kind of thickener, but it doesn’t take the desired effect in any way, the point may be that the bag with the thickener has long been unclaimed. Check the release date, and if that's the case, try buying a fresher thickener.
Apricot confiture, the recipe of which will be discussed later, is a delicate and very tasty dessert. You can cook it in different ways. It should also be said that it is permissible to use this delicacy not only for the purpose of ordinary consumption with tea, but also for a layer of cakes, as a filling for buns, cakes, for making sweet sandwiches, etc.
general information
What is apricot confiture? All housewives should know the recipes for such a delicacy. But before presenting them to your attention, you should tell what it is in general.
Confiture is called jelly-like food product, in which whole or crushed berries or any other fruits boiled together with sugar are evenly distributed. It should also be noted that such a dessert is often added in the form of pectin or agar-agar.
Unlike jam, which has a spreadable consistency, confiture is a jelly mass. Usually it keeps its shape well and does not drip off the spoon even when turned upside down.
History of occurrence
Now you know what apricot confiture is. The recipe for such a dessert should be used if you want to preserve berries or fruits for a long time, as well as eat solid foods (for example, quince) or with a sharp aroma and taste (for example, lemons).
How long ago did they start making apricot confiture? The recipe for such a delicacy has been known to people since ancient times. Very often in the annals, fruits are mentioned that were boiled in honey or in evaporated grape juice. However, for quite a long time, such products were a luxury and a rarity. But at the beginning of the 19th century everything changed. It was at this time that it began to actively spread
Apricot confiture: cooking recipes
There are many ways to prepare such a delicacy. However, they are all similar to each other and require the use of a standard set of products (there may be different proportions).
What ingredients do we need to make apricot jam? The recipe for such a dessert involves the use of:
- pectin - 20 g.
Fruit preparation
How should apricot confiture be prepared? The recipe with the photo requires you to first wash all the fruits, and then divide them in half and remove the seeds. Then they are laid out in a large basin and covered with sugar. In this form, apricots are left for 4 or more hours. This is necessary so that the fruits give their juice and, combined with sugar, form a thick syrup.
Heat treatment
How to cook apricot confiture? A simple recipe for this dessert involves cooking it over low heat. A basin is placed on the stove with sugar syrup and slowly bring to a boil. At the same time, be sure to ensure that the apricots do not burn. To do this, they are constantly stirred with a large spoon.
Bringing the confiture to a boil, it is boiled over low heat for exactly 5 minutes. Next, the dessert is removed from the stove and left to cool for 4 hours. Over time, pectin is added to the apricots and put back on the stove. In this form, the confiture is boiled for another 10 minutes, stirring regularly.
Final stage
After all the described actions, the boiled fruits are removed from the fire and partially cooled. Next, they are whipped with a blender, obtaining confiture of a homogeneous consistency. After that, it is laid out in jars, closed and sent to the refrigerator. In this form, confiture is kept for about 4-5 hours. As soon as it cools, the product can be eaten.
Apricot confiture: a recipe for the winter
Properly prepared confiture has a jelly structure. If you failed to achieve such a result, then we recommend using more gelling agents. They will help to get thick and delicious dessert, which can be consumed just like that, along with tea, and also used for baking and other delicacies.
What ingredients do we need to make delicious apricot jam? The recipe, implemented in a slow cooker, requires the use of:
- soft ripe apricots - 1 kg;
- small beet sugar - 800 g;
- drinking water - ½ cup;
- agar-agar - 20 g.
We prepare products
For cooking apricot jam it is necessary to purchase only ripe and soft fruits. They are washed well hot water, and then dried, divided in half and removed the bones.
As soon as the apricots are processed, they are laid out in a multicooker bowl and 300 g of granulated sugar are poured. After mixing the components with a spoon, they are immediately subjected to heat treatment.
Cooking confiture in a slow cooker
Due to the fact that apricots with sugar were not kept warm for several hours, a little drinking water should be added to them. This will prevent the fruit from burning, and will also contribute to the rapid formation of syrup.
Cook apricot confiture in a slow cooker, preferably in stewing mode. Such a program will allow the dessert to be prepared slowly and carefully.
Stirring sweet fruits regularly with a large spoon, they are gradually brought to a boil. After that, time is recorded and confiture is cooked for exactly 10 minutes. As time passes, the apricots are partially cooled and they are processed mechanically.
Grind fruit through a sieve
Above, we told you about how to prepare apricot jam using a kitchen device such as a blender. If you do not have such a device available, then we recommend using a conventional sieve. A small part of the thermally processed apricot mass is laid out in it, and then it is intensively crushed with a pusher. In this case, the skin and hard fibers should remain at the top, and all the most delicate pulp should be at the bottom.
Re-heat treatment
As soon as the pulp from the apricots is separated from the skin and coarse fibers, proceed to its repeated heat treatment. To do this, a homogeneous fruit mass is laid out in a multicooker bowl, where all the sugar residues are subsequently poured, and a gelling agent such as agar-agar is also added.
After mixing all the ingredients with a large spoon, they are slowly brought to a boil in the mode of cooking or stewing. After the apricot mass begins to foam, the time is immediately noted. This time, the confiture is cooked a little longer (about ¼ hour).
Proper winter dressing
In order for apricot confiture to keep well all its taste qualities, and it could be consumed throughout the long winter, the finished fruit mass must be laid out only in sterilized jars.
There are many ways to sterilize such containers. Someone uses a microwave oven, someone uses a slow cooker, and someone carries out such a procedure on a conventional stove.
So, after the jars are prepared, they are filled with hot confiture and immediately rolled up boiled tin lids. In this form, the containers are covered with a thick blanket and left at room temperature for 2-3 days.
Over time, apricot confiture is removed to the pantry, cellar or cellar. If you do not have such places, then the dessert can be stored in the refrigerator or at room temperature. It is allowed to eat it after a few days.
Greetings, dear readers and friends of the site! Apricot jam I have been making apricots from my apricots for years, and now his recipe is very relevant - the season! Our apricots have long ended, and the apricot holiday has passed, but for many apricots have just begun to appear on the shelves.
Today I will give a simple and easy apricot jam recipe how I was taught to cook here in Greece. By the way, here it is called marmalade. In the first years of my life here, I took any apricots for marmalade and jam. The husband was perplexed - don't you understand that this variety is not suitable? Here will be bebeko(late apricot variety) - they are more fragrant, and cook from them!
And I said, you don't understand! We are accustomed to cook from what is, and not from what is needed! What we managed to buy or grow - from that we cook, not counts!
Now I also understood the difference and became picky - you can cook jam from everything, but the most delicious jam and marmalade - from bebeko. My darling was right!
So, enough of the lyrics, here are the ingredients:
- 1 kg of granulated sugar
- 1 kg ripe apricot
Cooking
- We wash ripe apricots, leave the water to glass, and remove the seeds. Next, puree them with a blender. No need to try hard with grinding - when cooking, you will get a homogeneous mass.
- In fact, I keep the proportions not by weight, but by volume. For example, you can measure with a bowl - how much chopped apricots turned out - we measure out so much sugar.
- Place sugar and apricots in a saucepan and place over medium heat. Stirring regularly, bring to a boil and cook until tender. Usually this is when the mass begins to "spit" and becomes like thick sour cream. But try not to overcook, otherwise, after hardening, your jam will have to be cut with a knife! During cooking, do not forget to remove the foam with a spoon.
- We lay out the finished jam in prepared scalded jars, I lay out the hot one and roll it up right away. Then I turn the jars over and cover them with a towel until they cool completely.
I hope you enjoy my recipe for Greek Apricot Jam! If yes, then share it with your friends by clicking on the buttons of social networks! Thank you
Elena Meteleva was with you.
