All types of jam, marmalade, jams or confiture are tasty and healthy in their own way. But apricot dishes occupy a special place. Jam made from these fruits has such bright taste that each of his spoonfuls cold winter will return to the warm summer.
For many housewives, pitted apricot jam is one of the favorites. It can be credited to culinary works, since the fruits in it retain their shape, color and are evenly distributed throughout the volume.
The syrup, in which the apricots are conveniently placed, is transparent, without sugar clots.
Fragrant, amber-colored, moderately sweet jam serves as an excellent dessert for tea. It can be added to ice cream, milk, rice or semolina porridge.
How to cook pitted apricot jam - general cooking principles
We sort out the apricots collected from the tree or purchased, leaving only moderately ripe and intact fruits. Then we weigh them to estimate how many cans are needed. At the same time, we take into account that from two kilograms of apricots, a little more than two liters of jam is obtained.
The number of cans is determined based on how much space there is for storing them. It is better if a container of no more than one liter is used.
We wash the jars with soda solution and dry them. We send them to hot oven for a few minutes to sterilize. It is enough to hold the lids for half a minute.
Wash each apricot well. We do this especially carefully in the area of \u200b\u200bthe stalk, since the greatest amount of dust collects there.
To speed up the process, you can use a soft bristled brush or sponge.
Pour the fruits into a colander and wait ten minutes until the water drains.
Then be sure to dry the apricots with a napkin or paper towel.
Jam can be made from halves or whole fruits.
In the first case, we cut the fruit along the furrow and remove the stone. You get apricot halves.
To make jam from whole fruits, you need to pull out the bone so that the fruit does not fall apart. You can do this with:
thick plastic needles with a diameter of five to seven mm;
pencil
brushes for drawing;
chinese chopsticks for food.
With one of these devices we push out the bone from the side opposite to the stalk.
To cook pitted apricot jam, you will need stainless steel dishes with a thick and wide bottom. Its size is important, since whole fruits should fit in one layer.
You will need a saucepan for making syrup, a towel or gauze, a wooden or silicone spoon.
Mandatory component jams are apricots, sugar and a little water. Also added lemon juice or acid, cognac, almonds, agar.
How to cook pitted apricot jam depends on the preferences of the hostess and the time she has. After all, you can cook a dish in a day, and in a few days.
Pour the jam into jars, tighten the lids and move to a cool place for storage.
Recipe 1. How to cook pitted apricot jam from whole fruits
Ingredients:
One kilogram of fruit;
Sugar - 800 gr.;
Water - 200 ml;
Six kernels of apricot kernels;
Citric acid - one teaspoon.
Cooking method:
Wash fruits well.
Carefully remove the bones with a thick knitting needle or pencil. Rinse them and lay them out on a paper towel.
We cover the baking sheet with parchment and place the bones at a distance of two centimeters from one another. We send it to the oven for five minutes (160 degrees).
Then we split the bones with a hammer and take out the kernels. Put them back in the oven at the same time. Remove the peel from the cooled kernels.
Carefully pierce each apricot in several places with a skewer or toothpick.
Arrange the fruits in a wide saucepan.
Pour sugar into a saucepan and fill with water. We heat it until the sweet ingredient is completely dissolved.
We wait until the syrup boils, continue to cook for a couple of minutes, pour apricots over it.
Cool the mixture for half an hour and pour back into the saucepan. Again, we wait for the syrup to boil and pour the apricots. We repeat this way three times.
We add kernels of fruit seeds to the jam and citric acid.
Boil the apricot mixture for a minute and immediately pour it into sterilized jars. Do not add one centimeter to the neck of a glass container.
Roll up the lid. Turn over to check the tightness of the jar.
Recipe 2. How to cook seedless apricot jam "Sweet Halves"
Ingredients:
One and a half kilograms of fruit;
Sugar - 1.3 kg.
Cooking method:
We break the prepared apricots into two parts and remove the seeds.
We place the fruit in a deep bowl and cover with sugar.
They must stand for at least five hours. There is no need to add water, apricots will release juice in sufficient quantities.
After the specified time, all the sugar may not dissolve, but this is not a problem.
We send the pot with fruit to the stove and set a small fire.
Mix carefully with a wooden spoon. The sugar must not be allowed to burn.
Boil the jam for about twenty minutes.
When the foam appears, remove it and turn off the fire.
Let the jam stand for two or three hours. Boil again for fifteen minutes.
Pour the finished jam into prepared jars and send to a cold place.
Recipe 3. How to cook seedless apricot jam in a slow cooker
Ingredients:
Two kg of pitted apricots;
100 ml of water;
One kg of sugar;
Two table l. agar;
1/2 lemon.
Cooking method:
We break each apricot or cut it and remove the stone.
We shift the fruits into the bowl of the multicooker.
Sprinkle sugar on the apricots.
Pour in water and squeeze the juice from half a lemon.
We cover the kitchen assistant with a lid.
We set the “Jam” mode for two hours and start.
In ready sweet product add agar and mix.
Pour the jam into clean jars and seal tightly with lids.
Recipe 4. How to cook seedless apricot jam in Azerbaijani style
Ingredients:
A quarter liter of water;
800 gr. Sahara;
One kg apricot (pitted);
One st. l. lemon juice.
Cooking method:
Carefully wash the fruits and leave in a colander for a few minutes.
We remove the seeds by piercing the fruit with a knitting needle. We do this carefully so as not to crush the fruit.
Dry the bones in the oven. This will take no more than five minutes (160 degrees).
We break the bones with a hammer and take out the kernels. We clean them from the skin.
We insert the kernels inside each apricot.
Transfer each fruit separately to a wide-bottomed saucepan.
Pour the fruits with boiling water (up to half a liter) and cook for a couple of minutes.
Pour the water in which the apricots were boiled into a cup. If it is less than 250 ml, add to this amount.
Pour sugar into a saucepan. Fill it with water and prepare the syrup. It should boil for a minute or two.
Pour syrup over apricots. We leave them for eight or ten hours. Do not forget to cover the fruit pan with a towel or gauze.
After three hours, the apricots need to be turned over. We use a sharp knife for this.
Pour the cooled syrup into a saucepan. Boil it and pour it back on the apricots.
Once again, leave for eight to ten hours. We repeat the process.
Apricots in syrup should be left three times for at least eight hours.
We put the fruit in syrup on the fire. Flip each apricot with a knife.
Cook after boiling the syrup for five minutes over low heat. We remove the foam with a spoon.
We leave the jam for four hours.
Then cook for another five minutes. Add lemon juice.
We remove the remnants of the foam, pour the finished jam into sterile jars.
Recipe 5. How to cook pitted apricot jam with slices
Ingredients:
A kilogram of apricots;
Sugar - 800 gr.
Cooking method:
We free the apricots from the pits.
Pour water into the pot so that it covers the bottom.
Pour in three tablespoons of sugar. We mix it with water.
Spread the apricot slices on top and sprinkle them with sugar.
We put the dish on the minimum fire.
We carefully monitor how the sugar melts. As soon as the syrup appears, remove the pan from the heat. We leave it for two hours. Don't stir with a spoon!
Place the pot on the stove again and turn on the low heat. The syrup starts to boil - turn it off.
We leave the jam to infuse until the morning.
Bring the jam to a boil and immediately pour into jars.
Recipe6. How to cook pitted apricot jam with lemon and cognac
Ingredients:
A kilogram of sugar and apricots;
150 ml of cognac and lemon juice.
Cooking method:
Cut the apricots in half and remove the pits. If the fruit is too large, it can be cut into quarters.
We place the fruits in a prepared pan for cooking.
Pour lemon juice, cognac into apricots and add one hundred grams of sugar. Cover the container with a towel or napkin and leave until the morning.
We put the pan on a small fire and boil for fifteen minutes until the fruit softens.
Add all the remaining sugar. When it dissolves completely, increase the heat and cook for half an hour after boiling. During this time, the jam should thicken.
Pour it into jars, cover with a napkin and do not touch until it has cooled completely.
Then glass containers We tightly twist the lids and send them to the pantry or to the cellar.
How to make pitted apricot jam - tricks and tips
To get an amber-colored jam, apricots must be elastic. Most suitable varieties- Zhardeli, Monastyrsky.
To avoid turning the apricot into porridge, the fruits must be pricked with a toothpick over the entire surface.
To preserve more vitamins, the jam should not boil.
The bitter taste of the dish can be removed by adding apricot kernels to it.
So that the jam is not cloying, the optimal ratio of fruit and sugar syrup should be one to one.
It is better to pour jam into hot jar. Then it will not be candied and there will be no fermentation process in it.
It is undesirable to interfere with jam with a spoon. It is better to slightly lift the pan and shake it.
- What to do? asked the impatient Petersburg youth.
- How to do it: if it's summer - peel the berries and make jam; if winter - drink tea with this jam! ( V. Rozanov)
In the south of Russia, up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to have time to cook jam from apricots - your favorite and very healthy treat because the apricot contains great amount vitamins and trace elements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium, zinc and even iodine. This fruit is especially valued for the content of carotene, which in the body turns into vitamin A. Cook apricot jam with me - it's simple and tasty, but gentle heat treatment retains all the benefits of the sunny fruit.
In the “correct” jam, fruit pieces remain intact, easily separated from each other, while they are soaked through with thick and clear syrup, which should not be too much. To make your jam exactly like this, you need to choose slightly unripe firm apricots which are easier to cut with a knife than to break with your hands.
In the modern world, there are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But the most delicious jam, surprisingly, from a game, which is more useful than many artificially commercial species, and has a rich complex taste. It contains not only the honey sweetness inherent in all apricots, but also pleasant sourness, and light bitterness, which makes the jam a real masterpiece with a bright taste.
Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often the game is not large and inconspicuous in appearance compared to garden varieties. True, this year the wild apricots are surprisingly large, probably because of the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut with a knife, but in general they are safe. Such apricots can be eaten, dried and, of course, made jam from them..
Zest apricot jam- bones , which needs to be split, freed from a strong shell, peeled from the brown skin and added to the jam at the last boil.
Apricot kernel, like any nuts, contains complete plant protein and lot trace elements, it contains vitamin B17 which helps in the treatment of tumors. In childhood , split the bone and eat the juicy crispy center was one of my favorite pastimes. And we also enjoyed apricot resin - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals production of blood-substituting fluids. But, As with everything, there should be moderation in eating apricot pits - nutritionists advise eating no more than 10 pits per day.
By appearance the inside of the apricot pit is very reminiscent of almonds. Pictured is an apricot pit and a larger almond.
Divine fruit - apricot! Be sure to eat it fresh. No less useful is dried apricot - apricot or dried apricots. But back to our jam!
You will need:
- apricots 1 kg
- sugar 1 kg
You will also need enamelware- a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of fruit. In this case, the jam will warm up faster and more evenly, the berries will not boil soft and the syrup will turn out to be transparent..
Step by step photo recipe:
Put the apricots in a bowl.
Sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours. I usually leave it overnight.
Under the influence of sugar apricots will release juice- this is an important point, since we will not add water to the jam.
Put the bowl of apricots on medium fire. Periodically, not very often, stir, trying not to damage the fruit slices and prevent the sugar from burning at the bottom. Bring the jam to a boil. No need to boil the jam for 5 minutes, as many people advise. cookbooks. At the first boil syrup should form. that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until the evening. During the day, it is useful to gently mix the contents of the bowl several times. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is still at the very beginning.
After cooling completely, bring the jam to boil for the second time. Stir carefully. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools down. When the jam boils, turn off the heat and again leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot slices are better saturated with syrup.
So we cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient.
Before you boil the jam for the third time, prepare apricot kernels- they need to be split with a hammer (we use a man) and peeled off the brown skin, just like peeling almonds - put in a bowl, pour boiling water for 2-3 minutes.
Drain the water and remove the skin. After boiling water, it is easily removed by hand.
Prepare jars and lids. Banks need good wash and sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.
If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.
Lids put in a bowl, fill with water and boil for 5 minutes.
Drain the water and place the lids on a clean towel.
Before the last third boil, add jam to it apricot kernels.
Bring the jam to a steady boil for the third time.(remember to stir). Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.
This is real homemade jam!
Apricot slices remained whole, they are evenly saturated with syrup, which, as expected, is thick and transparent.
Well, of course apricot kernel- MMM…. Happy tea!
homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to cook jam from fruits and berries collected in your garden, try to cook zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe
And from apricots, I still bake simple, but very tasty.
Apricot jam. Short recipe.
You will need:
- apricots 1 kg
- sugar 1 kg
Wash the apricots, cut in half and remove the pits. Cut each apricot half into three wedges.
Put the apricots in a bowl and sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place bowl with apricots over medium heat and bring to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the pieces of fruit. Leave until completely cool.
Before the third boiling, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.
In contact with
If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not such an easy task as it might seem at first glance. Wrong technology will cause the fruits to boil and turn into homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.
Apricot jam with orange
The combination of sweet ripe fruits gives an extraordinary pleasant taste. The bright color of your favorite treat will remind you of hot summer days and is guaranteed to cheer you up even on the gloomiest day.
Ingredients:
- apricots - one kilogram;
- Orange;
- granulated sugar - kilogram;
- water - 200 ml.
For this recipe, you will need unripe greenish fruits. Soft juicy fruits are quickly boiled soft, quickly turning into "porridge".
How to make delicious apricot jam? Step by step recipe with a photo will help you in solving the problem.
First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you wish. Place the pieces in a deep saucepan. clean, squeeze the juice out of it, then strain the liquid. 
From water and sugar, boil the syrup, and then let it boil on the stove for five minutes. At the very end, add Orange juice. Remove the syrup from the stove, carefully pour it over the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again. 
When the syrup and apricots have cooled to room temperature, they need to be brought to a boil and boiled over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Do not forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it. 
The finished dessert can be used to make sweet pies with fruit filling or just serve it to the table with hot drinks.
Jam "Five minutes"
The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook jam with apricots for the winter.
Ingredients:
- pitted apricots - 700 grams;
- sugar - 700 grams;
- water - 250 ml.
Jam with apricot slices "Five minutes" is prepared in several stages.
Choose strong fruits, wash them, cut them in half and remove the seeds. Sprinkle the pulp with granulated sugar and leave it alone for a while. Shake the fruit bowl occasionally, but do not stir. 
Weigh the apricots after processing on a kitchen scale. The ideal fruit to sugar ratio is 1:1.
After an hour, the fruits can be filled with water and sent to the stove. When the jam boils, turn down the heat and cook the treat for another five minutes. Cool the product, and then bring it to a boil again. Repeat the procedure one more time. 
After the third cooking, put the dessert in clean jars and close it with boiled lids.
Apricot jam with pits
An unusual way to prepare a dessert will help you achieve original taste. We are sure that you will appreciate the sweet apricot jam. Slices in fragrant syrup will make a great company for freshly brewed tea or any other hot drink.
Ingredients:
- apricot pulp - one kilogram;
- sugar - one kilogram;
- water - one glass.
Slices are prepared quite simply, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.
Process the fruits and cut into four parts. Chop the bones and remove the soft core. Mix sugar with clean water.
The bright taste of this dessert directly depends on the bones that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.
Put the apricots and pits in a deep saucepan, and then fill them with syrup. Put the dishes on the fire and bring its contents to a boil. After that, drain the syrup into a separate container and cool the products. This step is necessary so that the slices remain intact and do not boil. 
Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized dish and roll up.
We will be glad if you like apricot jam slices. The recipes on this page will help you prepare a small supply for the winter. delicious treats. A beautiful fragrant treat will delight your loved ones with a gloomy winter evening and brings back memories of bright sunny days.
Video recipe for Polish apricot jam
Apricot jam holds a special place in our hearts and pantries. It's so nice to open a jar of appetizing, sweet, fragrant sun in winter. Preparing such a delicacy is not difficult, but the output will be a delicious dessert!
apricot jam - great option for a feast involving pies and tea. It is so popular that almost every housewife knows how to cook it, and whoever does not know how, will quickly learn. The recipes I have collected have been personally tested - the jam turns out to be excellent and very fragrant.
I also suggest that you look at the page where you will also find recipes that are interesting to taste.
Pitted Apricot Jam - Royal Recipe (with walnuts)
The recipe is truly royal, because it is really not easy to prepare such a dessert, but believe in yourself, and you will succeed. According to a similar recipe, you can cook. It tastes amazing too.
Ingredients:
- apricots - 2 kg;
- granulated sugar - about 1 kg;
- walnut kernels;
- water;
It should be noted right away that apricots should not be overripe, that is, medium ripeness.
Cooking:
- Fruits need to be washed and dried, rid of the seeds (make an incision and take out the core). Now in the vacant place where the bone used to be, we put the walnut kernel.
- Put the prepared berries in a bowl.
- Now let's get to the syrup. Pour 600 ml (3 cups) of water into a separate saucepan and bring to a boil. Pour sugar, stir until completely dissolved. The syrup is ready.
- Gently (!) Spread the fruits stuffed with nuts into this mixture.
- We put 5 cherry leaves in the still warm fruit syrup (you can use blackcurrant leaves).
- Boil for about 5 minutes and turn off, and then leave to infuse for 7 hours. Cover with a lid and let them soak in sweet syrup.
- Then we bring it to a boil again, turn off the gas, remove the foam and ... again leave it to soak for 7 hours. After the time has elapsed, cook again for 5 minutes, remove the leaves.
We lay out the jam in jars, roll it up, turn it over and wrap it up until it cools completely. The jam is ready. Bon Appetit!
Quick pitted apricot jam
Pitted apricot jam "Five Minute" is prepared very quickly, as the name indicates. Such a recipe is an excellent pen test for novice housewives who are just getting used to the kitchen! Very .
V original recipe for 1 kg of apricots you need to take one kilogram of sugar. But then the jam will turn out very cloying. I do not like this too much, although it will be cooked according to all the rules. I will half the dose of sugar, i.e. for every kilogram of apricots I take 500 grams. The jam turns out fragrant, light and moderately sweet.
Ingredients:
- 3 kg of apricots;
- 1.5 kg of sugar.
Cooking:
1. My fruits, dry them, extract the core from them. Cut the flesh into quarters and place in a bowl.
We take large apricots, since jam is obtained from them tastier and more aromatic.
2. Pour sugar and cover with a lid. Then leave for 3 hours so that the apricots have time to give juice.
3. In the meantime, let's sterilize the jars. You can do this in any convenient way, but for this we use the oven.
Wash the jars thoroughly and send them to a cold (!) oven. Set the temperature to 120 degrees. After the temperature rises to these numbers, keep the jars for another 5 minutes. We look that everything has dried out well, open the lid of the oven and let them cool a little.
4. Fill the lids with boiling water and leave for 10 minutes.
5. Let's remember about jam again: sugar is still visible from above, but syrup has appeared from below. Without stirring anything, put on a slow fire and warm it up.
When the apricots are already warm enough, they can be mixed from the bottom up.
The jam is ready. Bon Appetit!
Apricot jam with kernels - a simple recipe for the winter
This apricot jam recipe is perfect for those who don't want to mess around with preparations for too long. In addition, there will be no need to throw out the bones, because, yes, yes, they will also go into action! For many, this will be a surprise.
Ingredients:
- apricots - 1 kg;
- sugar - 1 kg.
Cooking:
1. We choose fruits that are plump, but ripe. Cut the apricots in half, get rid of the core, but! Do not throw away the kernels! They will need to be cleaned up.
2. Put the peeled and washed fruits in a saucepan, cover with sugar. Next, cover with a lid and let it brew.
As soon as the juice appears, put the pan on a small fire.
3. After boiling, we cook our future sun for another 5 minutes, simultaneously removing the foam.
After cooling completely, carefully remove the apricots. This is necessary so that the fruits are not digested and remain elastic.
4. Now let's move on to the syrup: let it boil, then cook for another 15 minutes over low heat, removing the foam. We lay the apricots back and wait for the boil, then boil for another 2 minutes. When we turn off the fire, add the washed and pre-dried nucleoli and mix.
The jam is completely ready, now it can be laid out in jars. Bon Appetit!
Pitted Apricot Jam - Recipe with Lemon
The next recipe for apricot jam will be with lemon. Oh, how good it is to open a jar of tender, viscous, solar jam. Remember how you closed it, how you cooked it, remember those sunny days ... By the way, such a delicacy will be not only tasty, but also healthy because of the citrus content!
Ingredients:
- 1.5 kilograms of sugar;
- 1 kg of juicy apricots;
- one lemon;
- 200 ml of water.
Cooking:
1. First of all, we prepare apricots. They need to be washed, cleaned, and the bones removed from them.
2. Then we transfer the fruits to a saucepan and cover with sugar and put in a cold place for 8 hours.
It is best to prepare in the evening, then the apricots will give syrup overnight. And in the morning you can start cooking.
4. Drain the resulting juice from the cooking basin. We put sugar and water in it. Then mix all this sweet mass well. Heat up and cook for 15 minutes.
Make sure the syrup boils very slowly.
5. After we insist on filling for another quarter of an hour. Pour apricots cut into halves with this mixture and send for 6 hours in a cold place.
6. Then we heat the jam and cook it for about 5 minutes, simultaneously removing the foam.
7. Let's cool down our almost ready-made jam. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.
Now you can lay out the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer to storage. Bon Appetit!
Finally, watch the video recipe for making apricot jam with nuts
Bon appetit and see you for new recipes!
It is believed that apricots came to us from China. It is not known for certain, but now apricots are popular both in Asia and in Europe.
These beautiful round yellowish-red pods with velvety skin and almond-like seeds are not only tasty, but also healthy.
The pulp of apricots contains inulin, fiber, sugars, starch, organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.
Apricots are an excellent prophylactic for cardiovascular diseases. dried apricots have a diuretic effect.
These fruits are high in iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.
Apricots must be included in the diet of people engaged in mental activity, because phosphorus and magnesium are useful for the active work of the brain.
Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and also preserved: they cook compotes, jams, preserves.
There are many ways to make jam. It is boiled from whole fruits, cut in half, into slices. Jam is also prepared with nucleoli, but this option is only suitable if the seeds (nucleoli) are sweet. This jam will appreciate even the most sophisticated gourmet.
Subtleties of cooking
- In order for the jam to turn out to be of high quality, the fruits must be ripe, healthy and not wormy. Green apricots are not suitable for jam. Such jam will be tasteless and non-aromatic. Broken, wrinkled and overripe fruits are also not used, because they will boil soft. Of these, you can cook only jam and marmalade.
- The preservation of the shape of the fruit depends on the method of cooking. It must be carried out in stages so that sugar penetrates into the fruit gradually. If apricots are covered with sugar and immediately boiled, the sugar will quickly fill the intercellular space, the juice will turn into syrup and the apricots will boil, turning into porridge.
- During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The pelvis can only be shaken slightly.
- Foam, which will definitely appear on the surface in in large numbers must be removed with a slotted spoon or spoon.
- To finished products had a beautiful appearance, apricots should be the same size.
- If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90 °. Then quickly cooled.
- When boiling apricots in halves, they are first cut and the pit is carefully removed. Large apricots are divided into two halves and cut into slices.
- Jars for packing jam should be thoroughly washed, poured over with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture, falling into the jam, can cause mold and spoilage.
- If the jam is rolled up tin lids, then it is poured hot, filling the jars as completely as possible. This jam is well stored in an ordinary room. The main thing is that the light does not fall on it and there are no heating devices nearby.
- But most often the jam is packaged in jars in an already cooled form. Then it can be closed with ordinary parchment. This jam is stored in a dark cool place.
- For cooking jam with seeds, varieties with sweet kernels are selected. The fact is that the bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or nucleoli is stored for no more than one year.
Apricot jam with pits: the first recipe
- apricots - 1 kg;
- sugar - 1.5 kg;
- water - 400 ml;
- citric acid - 3 g.
Cooking method
- Select ripe, worm-free fruits. Remove the stems. Wash well.
- Pour in large saucepan water and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°. Then cool under running water cold water. Wait for the liquid to drain. Then each fruit must be pricked with something sharp.
- Pour sugar into the cooking basin, pour water. Put on the stove and boil the syrup.
- Dip apricots in syrup, add citric acid and bring to a boil, removing foam. Remove from stove.
- Leave the basin with jam for 8 hours to cool.
- Then put the jam back on the stove and bring to a boil again. Make sure that it does not burn: cook it over low heat. Remove the jam from the stove for the second time and let it cool for eight hours.
- For the third time, put the bowl of jam on the stove and cook for some more time. You can check the readiness by placing a drop of syrup on a saucer. It must keep its shape. Also, the readiness of jam can be determined by the foam. By the end of cooking, the foam collects in the center of the basin, and does not diverge at the edges.
- Cool the jam completely and arrange in jars. close parchment paper, tie with twine or secure with an elastic band. Jam can be hermetically sealed. To do this, spread it hot in dry jars, cover with lids and immediately roll up with a special seaming machine. Cool down.
Apricot jam with pits: recipe two
Ingredients for five 0.5 l containers:
- apricots - 1 kg;
- sugar - 1.25 kg;
- water - 2.5 tbsp.
Cooking method
- Select only ripe apricots without wormholes for jam. Remove the stems. Wash the fruits.
- Pour water into a large saucepan, bring to a boil. Dip apricots in it and blanch for five minutes at a temperature of 75-80 °.
- Cool quickly by immersing in a colander in cold water.
- Prick each fruit with something sharp.
- In a separate saucepan, boil the syrup from 800 g of sugar and water.
- Place all the apricots in a bowl. Pour in hot syrup. Hold for 4 hours.
- Put on fire and cook for 5 minutes at a low boil, removing the foam that appears.
- Remove from the stove again and leave for 10 hours.
- Add the remaining sugar, put on fire and cook at a low boil until tender.
- Cool in a basin, and then transfer to clean, dry jars. Close with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as full as possible. Turn the sealed jars upside down and cool in this position.
Apricot jam, sliced, pitted
Ingredients for six 0.5 l containers:
- apricots - 1 kg;
- sugar - 1.5 kg;
- water - 500 ml;
- fruit essence - 10 drops;
- vanillin to taste.
Cooking method
- Wash ripe apricots, remove the stalks.
- Cut each fruit in half along the groove. Take out the bones.
- Pour sugar into a saucepan, pour water. Boil the syrup. If it turns cloudy, strain through several layers of gauze.
- Place the apricots in a cooking bowl with the cut side up. Gently pour hot syrup over. Leave for a day so that the fruits are saturated with them.
- The next day, pour the syrup into a saucepan and boil. Pour over the apricots again. Leave for one more day.
- On the third day, put a bowl of apricots on a small fire, bring to a boil and cook until the density you need. At the end of cooking, add essence and diluted in a small amount vanilla syrup.
- Remove from stove. Cool completely. Arrange in clean and dry jars. Close with parchment paper.
Apricot jam "Five minutes"
Ingredients for five 0.5 l containers:
- apricots - 1 kg;
- sugar - 1.5 kg;
- water - 400 ml.
Cooking method
- Wash ripe apricots that are not damaged by insects and diseases, remove the stalks. Cut in half. Take out the bones. If the fruits are large, cut them into slices.
- Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer if possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
- After this time, pour water into the basin and place on the stove. If you want to receive thick jam, water can not be added. Bring to a boil over medium heat. So that the jam does not acquire the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Boil for 5 minutes, be sure to remove the foam.
- Then remove the basin from the stove and let the jam brew for 3-5 hours.
- Bring back to a boil over low heat and simmer again for 5 minutes.
- After 5 hours of infusion, repeat this procedure again.
- Pour the hot jam into prepared clean and dried jars and immediately roll up the lids. Turn upside down and leave to cool in this position.
Apricot jam "Royal"
Ingredients for three 0.5 l containers:
- apricots - 1 kg;
- sugar - 400 g;
- water - 250 ml.
Cooking method
- Ripe but strong apricots are suitable for this jam. Sort them out, remove the stalks. Then wash the fruits well and dry.
- From each apricot, making a small incision along the groove, squeeze out the stone.
- Break the bones in a way convenient for you. Remove the skin from the nucleoli. So that the skin can be easily removed, immerse them in boiling water and hold there for several minutes. Although you can skip this step and use the kernels in their raw form.
- Stuff the apricots with seeds, inserting them into the slot instead of seeds.
- Place the apricots in a cooking bowl.
- Put sugar in a saucepan, pour water. Boil the syrup. Pour the fruits over them, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
- Then again put on a small fire, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
- Remove the basin from the stove and leave it to infuse again for 10 hours.
- Bring to a boil for the last time and simmer for 10 minutes.
- While hot, place the apricot jam in clean, dry jars. Seal tightly with tin lids. If you plan to close the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.
Note to the owner
If you are afraid that the kernels in the jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
You can add cinnamon to apricot jam, lemon peel, cloves and other spices to taste. But there should not be many of them, so as not to drown out the natural apricot flavor.
