Apricot jam recipes for apricot jam with photos. Apricot jam recipes - a bright treat for tea. A selection of recipes for apricot jam slices with nucleoli, lemon, vanilla

For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruits can be eaten or boiled from them as usual. apricot jam or jam.
Wash apricots thoroughly. When the water drains and the fruits dry slightly, carefully open the apricots into slices, remove the seeds.
apricot slices put in a wide enamel bowl for jam.
Based on the weight of apricots, we measure required amount sugar and water. In a separate enamelware We cook sweet syrup from sugar and water.
While stirring with a wooden spoon, bring the syrup to a boil. Carefully remove the risen foam. Boil the syrup for 5-7 minutes and turn off.
Pour hot syrup over apricots. We make sure that the syrup covers all the apricot slices. To this end, shake the bowl several times (it is not recommended to stir the jam with a spoon).
We leave for 12 hours to infuse.
Drain the syrup from the apricots, bring the syrup to a boil and pour over the apricots again. We leave the jam to infuse for 12 hours.
Strain the syrup and bring it to a boil. After the apricot slices have been poured with hot syrup for the third time, we put the bowl of jam on the fire.
Important!!! When we put a bowl of jam on the stove, you can not make a strong fire so that the jam boils faster. Why not? Crystallized sugar may remain at the bottom of the bowl. When heated quickly, the sugar, instead of dissolving, begins to melt, turning into caramel, which then begins to burn. Therefore, we heat the apricot jam slowly, stirring it every now and then so that the sugar at the bottom dissolves.
To mix the apricot jam, take the bowl in your hands and lightly shake the contents or give it a rotational movement. With this method, apricot slices are preserved better than when stirred with a spoon. V last resort use a slotted spoon or wooden spatula.
Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).
Simmer the apricots over low heat for about an hour, until the syrup turns a beautiful orange-golden color.
We make sure that the jam does not burn. If it so happened that the jam is burnt, no one is immune from this, then turn off the fire, pour the jam into a clean bowl and only then continue cooking.
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. Do not forget that the longer apricot jam is boiled, the darker it turns out, so it is important to stop in time. Your variety of apricots may need less time than the recipe calls for.
Delicious pitted apricot jam is rolled into sterile jars. We turn the hot jars upside down and leave to cool in this form.

Ingredients

Apricots (pitted) - 1 kg;
Sugar - 1 kg.

Cooking method

Sort the apricots and rinse well, drain.
With a knife, cut the apricots in half along the groove, remove the pits.
Put the apricots in a bowl. Sprinkle with sugar. Leave for 8-10 hours.
Gently mix, put the basin on the fire. Bring the apricots to a boil over low heat. Remove from heat and leave the apricot jam in halves for 6-8 hours.
Boil lids for 5 minutes. Rinse well with soda, sterilize jars in any way. For example, in the microwave.
Put the bowl with jam on the fire. Boil. Boil apricot jam halves for 5 minutes over low heat.
Divide jam into jars. Roll up the jam with sterile lids. Happy tea!

Today we will again talk about apricot jam - thick, tasty and fragrant. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and treats for tea.

There is hardly a person who would refuse it on occasion. In any case, I have not come across any. When someone comes to visit us, and I put a vase with an amber-colored treat on the table, very soon I have to refill it. It is eaten before the tea in the cups has time to cool.

And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still no less tasty recipes that are also worth preparing for them.

As you know, an apricot delicacy can be prepared both with whole fruits and with cut slices, or halves. Under certain cooking conditions, you can get it with whole intact pieces, or you can boil it down to the state of jam or confiture.

For lovers of this type of sweetness, I would advise you to cook in small batches, and a few different types. Because it is simply not possible to choose which one is tastier. All varieties are obtained one tastier than the other.

It is very good to drink tea with whole and half fruits. Personally, I love it when all the pieces are tangible and have weight. It is always nice when you come across a large piece of a berry or fruit. And here you can actually eat them whole.

But it is no less pleasant when there is a very thick jam, or confiture, or jam. It is also delicious to drink tea with them, and you can even cook delicious sweet pies or cookies with filling with such delights.

Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like more.

"Five-minute" from pitted apricots with nucleoli

"Five Minutes" is very popular among our people. And not only with the use of apricots, but also with other berries and fruits. And there are several good reasons for this.

Firstly, because it takes very little time to prepare it.
Secondly, the product is not digested.
Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
Fourth, it keeps well even at room temperature.
And fifthly, it's delicious — delicious!

We have already prepared a similar option for a very simple and easy recipe, which invariably turns out a delicious delicacy. It was prepared without the presence of water and very quickly, in just one boil. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!

But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages for 5 minutes, but without insisting the syrup for 10 - 12 hours.

A delicacy prepared in this way will be very well stored just in the pantry, and will not be candied even without adding lemon juice or acids.

We will need:

apricots - 1 kg
sugar - 1 kg
water - 150 ml

As I noted in previous recipes, the standard sugar content is given here and finished product it turns out pretty sweet. If you want, then this amount can be reduced to 800 grams per kilogram of fruit.

Moreover, when we get the seeds, 800 grams of apricots will remain.

Cooking:

For cooking, we will need strong elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.

Take a kilogram, it will make a little more than a liter of the finished product. Enough to save it for the winter and taste it.

1. Wash the fruits, cut into two halves, or into four parts if they are very large.

2. Remove the bone. You can completely, or you can split it and remove the nucleoli. I propose to cook our sweet today with them. Kernels can be left in the peel. And you can briefly pour boiling water over them and pull off the entire skin. This can be done quite easily.

I have already brought to your attention the option with nucleoli. But who did not have time to get acquainted with it, follow the link, it is given there. And today the recipe, although also with nucleoli, will be much faster to cook according to it.

3. Prepare syrup. In order for the jam to turn out thick and viscous, for its preparation we will take only 150 ml of water. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remain in the form of syrup. And so as not to be left, I decided to try to make a syrup of just 150 ml.

It was possible to do without water at all, but then you need to have time to infuse and extract your own juice. Today we do not have such time, so we will use water.

4. Pour sugar into a saucepan and pour water over it. Put the pan on a small fire and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.

Let it simmer after boiling for 3-4 minutes.

5. In the meantime, transfer all the fruits to a basin or other container in which we will cook. After the syrup boils due time, pour them berries. Gently shake the basin so that the syrup penetrates from all sides and wraps each piece with its sweet contents.

6. Put the basin on a small fire and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.

During cooking, foam will appear. It will need to be removed with a wooden spatula or spoon. Do not use metal spoons, and when cooking any jam, this is not welcome so that the product does not oxidize.

The foam must be removed. In fact, this is a protein, and if it gets into the container where we will store our finished product, it can adversely affect storage. Protein softens the fruit, and there is a high probability of souring or mold.

7. After 5 minutes have elapsed, carefully pour the syrup through a colander back into the saucepan in which the syrup was started. Let the apricots rest in a colander for a while so that as much of the syrup can drain off.

Then, so that they do not crush on a rigid grate, put them back into the basin.

8. And put the syrup back on the fire and bring to a boil again.

9. Let it boil for one or two minutes and pour over the apricots again.

10. Put on a small fire, bring to a boil and warm for 5 minutes, while not forgetting to shake the basin slightly so as not to spoil the appearance of the fruit by stirring, and remove the foam.

11. And once again repeat everything according to the same scheme - that is, drain the syrup, boil it, pour the fruits and cook everything together for exactly 5 minutes.

Before the last cooking, add the nucleoli to the contents, and cook for 5 minutes with them.

12. By this time, jars and lids will need to be prepared. They will definitely need to be sterilized. Banks can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean washed jars in the oven for 30 minutes. The temperature for this must be maintained at 50 degrees.

Lids can be boiled in hot water 10 minutes. Then also let them dry.

13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw in both screw caps and caps that should be screwed with a seaming machine.

It is best to pour it hot, as this will be an additional guarantee of sterility.

14. Turn the twisted jars over and put them on the lids. This is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze and it will have to be redone.

15. It is better to store such a delicacy in a dark place. This will help keep the color for the entire storage period. It's also best to keep it in a cool pantry, or basement if you live in your own home.

It turned out delicious and incredibly flavorful. And it's also nice that all the halves were preserved intact and did not boil at all. Due to the fact that quite a bit of water was added, and even the syrup was boiled down a little three times, it also turned out to be thick. No more syrup left. And it is also very pleasing.

And even more will delight such a sweet pleasure on cold winter evenings, when you open the treasured jar and enjoy its contents with hot fragrant tea.

So, if you haven’t prepared such a jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in the winter!

Apricot slices in their own juice

In almost all of my previous recipes, I described options where either halves or large slices or whole fruits. But from small slices it turns out no less tasty treat. In addition, it turns out to be very thick, much thicker than when cut into larger pieces.

And I propose to consider now just such an option.

It is this recipe that is notable for the fact that according to it we will cook a thick fragrant delicacy without adding water, only with the presence of sugar and its own juice.

We will need:

apricots - 2 kg
sugar - 1.6 kg

Cooking:

For the recipe, we need fruits of medium maturity. Do not take very hard, they are not yet ripe, and will not give the desired taste and aroma.

Do not take very ripe ones either, they will boil soft, and you will get jam.

If you want it to work thick jam with preserved slices, use just the right amount of firmness.

1. Wash and dry apricots. Then cut into two halves, remove the stone and cut into small slices or cubes. As you wish, and as convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they warm up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.

I cut into cubes about 1.5 cm in size.

2. When the apricots are peeled, they must be weighed. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.

3. Put the cut slices in a basin and cover them with sugar. Shake well so that it is evenly distributed over all the pieces.

4. Leave in this state until the apricots release juice. It depends on their variety and degree of maturity. You can shake the contents several times during this time.

You can also leave it overnight. If it is very hot, then you can leave it in the refrigerator.

5. As soon as enough juice appears, put the basin with all its contents on medium heat. Boil. During this time, while the jam is heated, foam will form. It is desirable to remove it, it is best to use a wooden spoon or spatula for this.

Leftover foam may affect storage quality.

6. Bring to a boil and immediately turn off. You don't need to boil.

7. Leave the contents to cool and infuse for 8 - 10 hours. This is how it should turn out after insisting.

Then again put on fire, and again bring only to a boil. Then stand another 8 - 10 hours.

8. Sterilize jars in advance. This can be done by any of the many well-known methods. I will not now digress on this topic, so as not to waste the time of those who have been able to do this for a long time.

9. Now that we have everything ready for completion, let's proceed to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see it.

10. Put it on the fire, bring to a boil. Foam will form again, carefully remove it. The finished product should be transparent, luminous.

Once it boils, cook for 5-6 minutes.

11. Then immediately pour into jars. To do this, you can use a funnel with a wide neck.

The finished product should be about 2 liters, plus or minus a little. It depends on how juicy your fruits were.

12. Tighten the cans with lids, even screwed, even with the help of a seamer. Then turn them over, cover with a towel and leave to cool completely.

13. Then store in a dark, cool place, after turning them over to their usual position.

The method when the product is infused several times with long time intervals is called "proofing". It allows berries and fruits to be most well saturated with syrup and own juice. They can be said to be in liquid caramel.

Then it heats up again and cools down again. The fruits are completely saturated and this allows them to be preserved even in their entirety, both in and in slices, and in those with which we cut them.

So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out to be very thick and beautiful.

Pitted apricots in the Redmond slow cooker

Prepare delicious jam, as well as jam can be in a slow cooker. The cooking process is not very different. At the end of the recipe I will tell you how to cook it.

We will cook our delicacy in a Redmond pan.

We will need:

apricots - 1 kg
sugar - 0.5 kg
water - 0.5 cups
lemon juice - 1 teaspoon

Cooking:

1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or even slices of any size.

It is better to use dense fruits for cooking. Soft and very ripe will quickly lose their shape. But if you are making jam, you can use them.

2. Pour the prepared water into the multicooker bowl.

3. Add chopped apricots.

And top with sugar. We don't use a lot of sugar. But if you are sweet, you can add a kilogram of sugar per kilogram of fruit.

Close the bowl with a lid.

4. Select the mode - Stewing, product - Vegetables. Set the time to 30 minutes. The contents will be prepared in this mode at a temperature of 99 degrees.

5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be carefully removed.

But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mass with the silicone spatula that was included in the kit, or use a wooden spoon or spatula. Be sure to mix starting from the bottom.

In principle, enough liquid has formed and nothing should burn

7. After 18 minutes, it's time to turn off the multicooker. Mix the contents again and add lemon juice.

And then mix again.

8. Hot pour it into pre-washed and sterilized jars, cover with the same lids. Turn the jars upside down and cover with a towel. Leave in this form until completely cooled.

9. Then turn back. Store in a dark cool place.

From this amount of products you get about a liter of jam. It is thick, amber-yellow, fragrant and very tasty. Therefore, the one who likes to cook in a slow cooker - better than the recipe can not found

It is really very tasty!

Apricot jam in a slow cooker

Jam is thicker than jam. And it is prepared to eat just like that, as well as to be used as a filling for pies, pies and muffins.

The difference from the previous recipe is that:

It is not necessary to use dense fruits, you can take them very ripe.
You need to cut apricots either into cubes with a size of about 1.5 cm, or into small slices.
Avoid water in ingredients
Instead of lemon juice, add half a twisted peeled lemon or orange.
You can also add their zest, grated on a fine grater.

Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.

Apricot halves in Polish amber syrup

And in this way they prepare favorite jam in Poland. It has its own characteristics of preparation, a sweet delicacy is considered a real gourmet treat for real gourmets.

Despite this fact, it is not difficult to prepare it. Moreover, it is prepared in one step. No need to wait until it is infused for 2 - 3 days. I just welded it once and that's it. This once again proves the saying that "Everything ingenious is simple!"

And to make it more interesting for you, I decided to show it to you on the example of a video. We specially removed it for this article.

This is such a simple yet interesting recipe.

I think that the recipe will interest you, and you will cook according to it. Let not from two, so at least from a kilogram of fruit.

Apricot jam fried in a pan

There is also such an original, I’m not afraid of this comparison, cooking method. Usually such a delicacy is prepared not for long-term storage or store it in the refrigerator.

The recipe is interesting and very fast. And, of course, very tasty. Yes, it cannot be otherwise when it comes to apricots.

We will need:

apricots - 4 cans chopped apricots
sugar - 2 same jars

Cooking:

1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the bone. Cut the halves into cubes of 1.5 cm, or a little more.

Put them in a jar, in which you will later store your workpiece.

A feature of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit, we need one of the same can of sugar. Therefore, you need to put chopped fruits just in a jar.

2. Put the pan on medium heat, it is better to take it with thick walls. Pour two jars of chopped fruit into it.

Then add one jar of sugar.

Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure that it does not burn, caramel is in our this case need not. After some time, the apricots will release juice, and the sugar will completely dissolve.

3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.

Pour both, and mix, again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.

It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.

4. Fry (or boil) until a sufficiently large amount of syrup is formed. Sliced fruit should be completely immersed in it, as if "bathing" in it.

5. Sterilize thoroughly washed jars. You can do it steamed, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.

After this time, take out the jars and drain the water.

Rinse the lids, add water and boil for 4-5 minutes.

6. When our jam has released a lot of juice and all the sugar has dissolved in it, you can add a little fire, set the time and fry it for 7 - 8 minutes.

You also need to remove the resulting foam.

7. Then pour it into jars, for this it is very good to have a funnel with a thick neck. Close the lids and turn over, placing them on the lid. Cover with a towel and leave in this form until completely cooled.

8. Then turn over again, already in their usual position, and put in a dark, cool place, and preferably in the refrigerator.

To be honest, I have never kept such jam in the apartment, and I don’t know how it will behave there. Although I think that all other jam behaves as usual. Heat treatment in principle, was sufficient.

I cook it and keep it in the fridge. And even then, not very long. We start eating it about a month after cooking, and eat it even before the onset of cold weather.

From this amount of ingredients, 4 cans of the finished product should be obtained. Provided that we use the jars the same as measured all the ingredients.

Greek apricot jam with walnuts

In the last article, I brought to your attention, where in the middle of a whole apricot there was a pleasant surprise in the form of a walnut or a nut from an apricot seed.

It is not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.

And this recipe also provides for the presence of a walnut, but it is easier to cook it. Although I must say that the result is no worse.

We will need:

apricots - 1 kg
walnuts- 3/4 cup
sugar - 1 kg

Cooking:

1. Wash the apricots and let the water drain. Then cut into halves, or quarters, as you like more, and as you like. Do not chop the nuts very finely.

2. Put one and the other into the basin, and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will contribute to a faster and better release of juice. Moreover, if you cut the fruits into quarters, the juice will begin to stand out faster.

3. Let the ingredients brew for 6 hours, during this time shake the contents every hour.

4. After the allotted time, check how much juice stands out. If it turns out to be enough for cooking, then good. If it was formed very little, then pour in half a glass of boiled or spring water.

5. Put the basin with all the contents on medium heat and hold there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not stale at the bottom and burn.

6. After the jam boils, detect for 5 minutes and warm it well over low heat, removing the foam.

7. Then remove from heat and let cool and infuse for 8-10 hours.

8. And after that, put it on fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.

If you want to get a thicker product, then cook for another 15 minutes.

In general, when preparing any jam, you should know such a trick. When intensive foaming stops, and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be transferred to jars.

9. By the end of cooking, we should already have sterilized jars. Pour the resulting product into them and turn them over, placing them on the lid. Leave in this form until completely cooled.

10. And turning over again, put in storage in a cool dark place.

Well, aren't you tired of reading recipes? Tired?! Of course, it's a responsibility! I would like to make high-quality preparations for the winter, so that neither labor nor money is wasted. And for this you need to have delicious proven recipes. Which I tried to offer you today.

Have you chosen something to your liking? I hope you have chosen. That's good! Then go to the market, buy delicious apricots and prepare the same delicious treat for the joy of yourself and all your loved ones.

Bon Appetit!

Today I made apricot jam again. Although there are already numerous jars with this sweet delicacy in a row, it is impossible to stop. How much delicious recipes, according to which you certainly want to make blanks for the winter. Therefore, you go to the market, you see ripe juicy fruits, and you can’t resist, you buy an extra kilogram to prepare a couple more jars.

But in winter, how great it will be - and there is such a delicacy, and such! You can pamper yourself, your loved ones and friends every day different tastes. Just the other day I cooked a delicious treat. The guests came, they saw my jars on the table, which I didn’t even have time to put in storage, and let’s ask what, and how. I opened one of them and treated the guests, even those who do not really like sweets liked it.

They asked for the recipe. I wrote them the address of the blog, after all, so let them choose.

There are several little secrets in its preparation, thanks to which the sweet delicacy acquires all its wonderful qualities. They are actually small. And you seem to be preparing a treat, as usual, but the result is always especially pleasing.

The advantage of this recipe is that it does not take long to mess with it. No need to leave all the ingredients to infuse until the juice appears, no need to cook for 2-3 days and wait for it to cool completely. From the beginning of cooking to the very end, spend no more than an hour of your time. And don't look that the recipe is great. I just tried to write everything in as much detail as possible. so that there are no questions during the cooking process.

Well, let's get started!

Amber apricot jam from fruit halves

This recipe has variations that can be applied depending on taste preferences. During the description, I will try to take this into account and tell you what happens in this or that case.

We will need:

apricots - 1 kg
sugar - 1 kg
lemon - 1/3 part (or citric acid - 0.5 tsp)
water - 250 ml

Cooking:

I note right away that the appearance of your sweet treat will depend on the degree of ripeness of the purchased fruits. If they are firm, slightly unripe, they will remain intact, will not wrinkle and will not lose their shape. If they are very ripe, they will become soft. It will turn out a very thick version with halves that have lost their shape.

If the fruits are of medium ripeness, then their shape will suffer slightly, but all halves will be preserved. And most importantly, they will not lose appearance. The syrup will be very thick.

I choose the latter option because I want the characteristic fruity aroma to be preserved as well. In unripe fruits, such a smell will be absent, or present, but quite a bit.

When buying berries or fruits, always buy a little more than what the recipe calls for. Because, during selection, part of the berries or fruits can be rejected.

This, of course, is a conditional expression, and in fact it is not a marriage at all. It’s just that individual fruits can be slightly wrinkled, beaten, and it’s better not to use them for cooking. But it is quite possible and even necessary to eat them!

And now the cooking process itself.

1. Sort and wash fruits. Remove mashed fruits to the side. Try to keep them the same size as well. Otherwise, halves of different sizes will be unevenly thermally affected, and some will remain intact, while others will become too soft.

Let the water drain, we do not need excess water so that the syrup does not turn out to be too liquid.

The recipe states that you need a kilogram of fruit. There is one nuance here. If you like the sweet varieties of this delicacy, then take a kilogram of fruit along with the seeds, and measure the weight with them.

If you want it not to be very sweet, then first remove the seeds, and then measure it so that there is a kilogram. This is exactly what I do, I take a kilogram of peeled pitted halves and a kilogram of sugar.

2. Cut the fruit along the groove and remove the stone. When buying, you should check whether it separates well. There are separate varieties and especially ripe specimens, where it can only be obtained with pulp.

By this, when peeling, we will initially violate the integrity of the apricot and, instead of jam, in the end, we will get jam.

3. Wash jars and lids with soda or detergent and sterilize. I do it over the ferry. Or you can do it in the oven or microwave. While we are cooking, we will change the jars as they warm up.

Heated sterilized jars become hot and touch them hotly with your hands. Remove them with a towel.

We need 3 floors liter jars.

The lids can be filled with water and boiled after boiling for 10 minutes.

Then put the jars on a towel, putting them on the neck so that the water is glass, and nothing gets into them. Lids can also be laid out on a towel.

4. Pour sugar into the cooking bowl and pour in water. Mix. The sugar mass turned out to be quite liquid and you can not be afraid that it will burn. Therefore, boldly put the dishes on medium heat and, stirring constantly, heat the contents.

5. It should be heated until most of the sugar crystals melt, and small bubbles appear on the surface of the syrup. This means that the mixture is about ready to boil.

6. And this suggests that it is time to dip the prepared halves into the syrup. They need to be placed there all at once, that is, poured. Do this carefully, try to keep the bowl of fruit as low as possible near the surface of the hot sweet mass. Otherwise, the fruits will flop down, and hot splashes can severely burn.

Sugar mixture when heated is very dangerous and can cause burns.

7. Squeeze lemon juice into a tablespoon. We will need 1 tablespoon. But I add so much, because I want my delicacy to turn out sweet and sour, with a light lemon taste and aroma.

If you are sweet, you can add only a teaspoon of juice. In this case, there will be less acid, and sweet notes will prevail more.

If you don’t have a lemon on hand, you can add half a teaspoon of citric acid.

Lemon juice and citric acid not only add flavor and aroma, but also prevent the finished product from sugaring during the entire shelf life.

8. Immediately prepare two towels, take the basin in your hands with their help, and shake the contents. You can rotate it slightly from side to side. We need all the fruits to be quickly covered with sugar syrup, and at the same time. And this can only be achieved in this way.

Also, do this procedure carefully and do not burn yourself.

9. It will now be our main action throughout the entire 15 minutes of cooking. That is how much, we will warm the fruits in syrup. While the contents are boiling, rotate the basin and “bath” them every two minutes. We are waiting for the contents to boil again.

When light bubbles appear from one of the barrels of the pelvis, consider that it has just boiled. Rapid boiling, during all 15 minutes of this process, should not be.

10. Moreover, as soon as only light “bulbs” appear on the surface again, we immediately take the basin with the help of towels and gently shake and rotate it. Do not be zealous, do not shake hard, otherwise you will crush the fruits. For the same reason, do not use a spoon.

Thus, this action will have to be performed every minute, one and a half, that is, when boiling starts again.

We don't need to let the contents boil, they just need to warm up. Boiling will break the integrity of the fruit. Therefore, keep the fire to a minimum, and cool the contents by rotating and shaking the pelvis.

Also, this procedure allows the fruit to be evenly saturated with syrup, namely from all sides.

That is, during the entire cooking period of 15 minutes, we do not leave the stove for a minute. This is the most important step. And we help the apricots to boil, but not to lose their shape and appearance.

During the entire cooking process, foam will appear, remove it as much as possible. Just be very careful, the fruits are hot and very sensitive to touch. Try to remove it with the edge of a spoon without touching the halves. And without fanaticism. Do not try to remove all the foam. There will still be time.

11. After 15 minutes, carefully transfer the finished fruits to jars. I love thick jam with an abundance of fruits, so I lay out the halves in two half-liter jars. It turns out almost to the very top.

Shift them with a slotted spoon, try to get into the jar minimal amount syrup. If you have a funnel with a wide mouth, then it is better to use it.

I will get two jars of boiled fruit and one with syrup. I specially prepare the syrup separately. With it, it is very good to subsequently coat the cake layers. Or serve it with , or .

You can do the same, or you can evenly spread the fruits into three jars. A little later, fill everything with syrup.

In the meantime, cover them with sterilized lids so that the apricots do not quickly cool down.

12. Now we need to boil the syrup. It is still slightly watery, although it is beautiful, and today we want to cook a thick version.

Therefore, we put it on fire, you can on medium. Now it's not scary that it will boil. As we can see, it has acquired a beautiful honey-amber color. And the smell in the kitchen is simply divine.

13. You can boil the syrup to different states. We'll make it to the middle. How to define it?

I'll tell you how I did it. First, I simmered it over medium heat with occasional stirring for about 17 minutes. But you can get a slightly different time. Here you need to navigate not by time, but by the state of the syrup.

The readiness of the syrup is determined in this way. If you put a drop of sugar on a plate, and it does not spread, then we have achieved the desired density.

I'm still looking at indirect signs. Periodically stir the syrup with a slotted spoon. And in the intervals between stirring, the slotted spoon lies, and the syrup on it cools quickly.

Two minutes after mixing, the syrup has already frozen and when the skimmer is tilted down, it does not pour. It became like jelly. So he's ready.

You can boil even more, but then the finished product will be too thick. And as we know, the “golden mean” is especially valued everywhere.

14. Foam will still form during cooking and stirring. Now is the time to take it all off. It has become very thick and is easily removed, especially when it accumulates from the edges of the pelvis.

15. The syrup is ready. We take a ladle and pour it straight into the jars hot right to the very edge, which is called “to the eyeballs”. Cover immediately with lids. We give a minute - another to stand and cork with lids using a seaming machine.

In my opinion, jars closed in this way will be stored better and longer. Although, most likely, you can twist them with screw caps.

16. No matter how you twist the jars, after that they should be turned over and covered with a large towel or blanket. It is important that the cooling process is slow.

Firstly, it is also an additional sterilization of cans.

And secondly, with slow cooling, the fruits are even more saturated with syrup, which means they will be better stored.

And there is also thirdly, if the jars are not tightly twisted, then the syrup will begin to slowly ooze through the lid. In this case, the contents will need to be digested and closed better.

17. Let the banks stand in this position for a day. Then remove the blanket, and do not turn the jars over for another two days. We continue to check the reliability of the covers.

18. And only after that cans can be turned over to their usual position and put into storage.

It is believed that apricot delicacy should be stored for no more than a year. Probably because everything has its own shelf life. But I kept it longer. At the same time, it did not lose its taste.

To preserve the color, be sure to store it in a dark place. And for the reliability of storage, it is best to put the jars in a cool place. The ideal place in its place is the basement, and in the apartment there is a pantry.

With such a treat, it is delicious to drink tea, as well as cook pies.

Since we still have whole halves of the fruits, they can decorate cakes.

Video on how to make jam from apricot halves in amber syrup

Recently, many housewives do not like to read recipes, it is easier for them to just watch it on the video. And so we decided to film the entire cooking process.

Everything is clear and understandable here: how to do what, how the fruits will look like, what the syrup should be, and all other nuances. Therefore, you can see the whole process as a whole. And be sure to try to cook such a delicacy for the winter.

What’s more, it’s just amazing!

Yes, and if you like the recipe and the quality of the shooting, subscribe to my channel. All the most best recipes already on it, but they will only be added!

As you can see, the cooking method is not at all complicated. And the most main secret success, I think, is simply to have the desire to cook. And during the whole process, do it with good mood. No hurry, with feeling, with sense, with arrangement.

Well, of course, to know the cooking technology and a few little secrets. And only in this case the most delicious apricot jam is obtained!

And if you like this, then below I offer other options with links where you can find no less interesting recipes.

So cook and eat healthy.

Bon Appetit!

To prepare apricot jam in halves in syrup, unripe fruits will be needed. It is better to use large-fruited varieties, then the workpiece will look more spectacular. Cooking this jam is very short in time, but this does not mean that everything is quite simple. You cannot deviate from the recipe if you want to get a beautiful and truly tasty jam. Apricots from this blank can be used to decorate pastries.

Ingredients

2 kg apricot with greens;
2 glasses of water;
4 cups of sugar.

Optionally, you can add a few tablespoons of lemon juice to set the bright orange hue of the apricot syrup.

Cooking

Wash the apricots and carefully, trying not to damage the fruits, free them from the seeds.

Place the apricot halves in a bowl. And deep enough - with two kilograms of pitted apricots, the dishes should be about half filled.

Spread 2 cups of sugar evenly over the apricot halves.

From the remaining two cups of granulated sugar and 2 cups of water, cook a thick sugar syrup. Cool it down to about 70 degrees. Pour into a bowl with sugar-covered apricots and start cooking over low heat. If you want to add lemon juice, now is the time. Bring the container with the apricot halves in syrup to a boil, cook for 3-4 minutes, then remove from heat and leave for several hours. During these 2-3 hours (by the way, you can leave it for a longer period of time), the apricot pulp will be saturated with syrup as it should.

In the second cooking, we do it smartly. We process the jars in advance in any convenient way - I personally prefer for some time now to steam containers with water in microwave oven- and scald the lids. After stirring, bring the jam to a boil over low heat, very carefully, again trying not to damage the elastic appetizing apricots, put them in jars. Pour the remaining hot syrup into the same jars. We put, without covering with lids, on a baking sheet. We place the baking sheet in an oven preheated to 100 degrees. We warm the jars with hot jam for 20 minutes. Then carefully (hot after all) we take out the jars from the oven and roll them up with clean, steamed lids in boiling water.

It is always not only charmingly tasty, but also very presentable. In this article, we will give four recipes for making delicious jam from these wonderful sunny fruits. Choose the recipe that suits you, make jam for the winter and enjoy its taste.

How to cook seedless apricot jam

To make the jam tasty and stored for a long time, let me remind you of the simple rules:

for jam, select intact fruits of medium ripeness, not very soft, then the apricots will not boil soft (unless, of course, you are preparing apricot jam);
if you are making jam from whole pitted fruits, then it is convenient to remove the pit with a wooden chopstick or pencil - from the side opposite the stalk, pierce the apricot with a stick and push the pit into the hole;
it is very convenient to cook apricot jam in slices, simply cutting the apricot in half and removing the stone;
carefully sterilize jam jars if you don’t want all the work to go down the drain;
cook jam over low heat;
apricots will remain intact if the jam is cooked in several stages;
jam is not sugared if you put a little citric acid or lemon juice at the very end. Read more:

Ingredients:

apricots - 1 kg
sugar - 600 grams
water - 1 glass
citric acid - 1/2 tsp

Cooking:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without stones, we need to take such apricots, in which the stone is easily separated.
We select dense, ripe and strong fruits. Wash thoroughly and carefully, put them on a towel and let them dry.
You can cook with whole fruits or cut them into slices, depending on the recipe. Today we will cook in halves, so we cut the fruit in half, remove the stone. We put the prepared slices in a basin.
In another container, boil the syrup. Pour a glass of water into a bowl, pour out the sugar and dissolve, stirring constantly. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots. Let it soak for 12 hours.
Once the apricots and syrup have cooled, pour the syrup back into the bowl. Bring it to a boil again, pour the fruits and leave for 12 hours.
Thus, we poured syrup three times, it was time to boil it completely. Put the cooled apricots on slow fire bring to a boil and boil for 3 minutes. During the boil, stir, with extreme caution, so as not to crush the fruit. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
After the jam is boiled, set the basin aside until it cools completely, after which we bring it to a boil again. We perform this procedure 2-3 times until the syrup thickens to the desired density. And the fruits in the finished syrup are distributed evenly and become transparent. In the last brew, do not forget to add a little citric acid or lemon juice, this will save you from sugaring.
What's the beautiful! Each slice, like a piece of amber, pleases with a beautiful view and breathtaking taste.
Pour the finished jam into prepared sterilized jars and roll up with boiled screw caps. We turn the jars upside down and wrap them in a blanket until they cool completely. Store in a dark cool place.
If you do not have so much time for cooking, then it can be reduced. After three fillings with boiling syrup, put them on a small fire, bring to a boil and cook for 30-40 minutes, then pour into jars.

Pitted Apricot Jam with Kernels - Royal Recipe

Cooking a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of the mastery and virtuosity of the hostess. Astringent taste, pleasant aroma and kernels, which, no matter how much you put, always seem to be few, and which are always eaten first.

Ingredients:

apricots - 2 kg
sugar - 1.5 kg
kernels or nuts - 300 gr.
water - 2 - 3 tbsp.
citric acid - 1 tsp

Cooking:

Select fruits that are ripe but firm. Rinse well, dry.
Next, remove the bone with wooden skewer. We put the skewer to the place where the stalk is attached, press the bone and push it out from the other side, we try to injure the integrity and pulp of the fetus less.
Next, prepare the bones. We prick them with a hammer so that the nucleoli remain intact.
To clean the nucleoli from the brown film, pour boiling water over them for 2-3 minutes, the films can be easily removed.
When I get few nucleoli or if they are bitter, I replace with almonds.
As a "filling" you can use any nuts: walnuts, hazelnuts, cashews.
We start the fruits. Further, whole apricots pitted, stuffed inside with nucleoli, put in a basin in which we will cook them.
In another container, boil the syrup. Pour water, pour sugar and citric acid, dissolve, stirring continuously. When the sugar dissolves, add fire and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
Let it soak for 12 hours. During this time, they will soften and soak in syrup, and the bones will give their taste and aroma.
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.
Then we repeat the process twice. During the preparation of jam, do not interfere with it, as the fruits may be damaged. You can “drown” the fruits a little in the syrup with a spoon or shake the basin.
Foam that will appear on the surface in in large numbers must be removed with a slotted spoon or spoon.
When the syrup becomes thick and viscous enough, and the fruits are translucent, we can assume that the jam is ready.
Pour boiling into sterilized jars, roll up. Wrap with a blanket and leave to cool completely. Store in a dark cool place.

You can store such jam for no more than a year, because the bones begin to produce poisonous hydrocyanic acid, which can cause poisoning

We have such an apricot dessert that only lasts until the New Year.

Despite the simple cooking recipe, it turns out very tasty and healthy, because thanks to minimal heat treatment, apricots retain a maximum of vitamins.

Ingredients:

apricots - 2 kg
sugar - 2 kg

Cooking:

Wash and dry fruits. Cut along the groove into two halves and remove the seeds.
In the bowl in which we will cook the jam, fold the halves of the fruit, cover with sugar.
Leave overnight. Apricots gave the juice in which they will cook.
We put the dishes on a small fire, gently stir with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, under the very neck and roll up the lids.
Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store in a dark and cool cellar, no more than 1 year.

Recipe for apricot jam with oranges, passed through a meat grinder

Would need:

4 kg apricots
1 kg oranges
4 kg sugar
1 teaspoon citric acid

Recipe preparation:

Wash apricots, remove pits.
Wash oranges, peel, cut into slices, remove pits.
Pass apricots together with oranges through a meat grinder. Add sugar to the resulting mass and mix well. Cook for 30 - 40 minutes from the moment of boiling over low heat. At the end, add citric acid.
Arrange the finished hot jam in sterilized jars and roll up.

Pitted apricot jam

Would need:

1 kg apricots
1 kg sugar
5 g citric acid

Recipe preparation:

Wash the apricots thoroughly. For this recipe, you need to take small, not quite ripe apricots.
Slightly opening the apricot, remove the stone, but so that the apricot is not wrinkled and not torn in the groove. Almost whole fruits are obtained, but only without stones.
Place almost whole fruits in a bowl for jam, fill with water. Pour in enough water to just cover the apricots:

Pour in sugar and bring to a boil. Turn off the fire. Let it brew for 3-4 hours.
Then put the fruits back on low heat. Boil for 25 - 30 minutes.
At the end of cooking, put citric acid.

Transfer all finished contents to jars and close. Wrap the jars to create additional warmth, after a few days, transfer the jars to a cooler room.

Would need:

1 kg apricots
1 - 1.2 kg of sugar
11/2 cups water
3 - 4 g citric acid

Recipe preparation:

We select not quite ripe apricots of small-fruited varieties, wash them thoroughly and prick several times with a pointed wooden stick.
We lower for 2 - 3 minutes in boiling water and immediately cool in cold water.
The fruits prepared in this way should be poured with hot syrup, brought to a boil over low heat and boiled for 4-5 minutes. Then turn off the heat and leave for a few hours to cool. So repeat 2 more times and cook until tender.
Before the end of cooking, add citric acid.
Roll into jars and turn upside down.

Would need:

1 kg apricot
1 kg sugar
1 liter of water
black currant

Recipe preparation:

Wash ripe and whole apricots and carefully remove the stone without injuring the fruit so that it remains intact.
Put 2 blackcurrants in the middle of the apricot fruits.
Carefully put all filled fruits into a saucepan, pour sugar syrup over, bring to a boil and leave for 8-10 hours.
Then again put on fire and boil, stirring, 10 - 15 minutes.
So repeat 3-4 times.
Transfer hot to clean warm jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - no cooking

Would need:

1 kg apricot
1 kg sugar

Recipe preparation:

The recipe requires only a large, dense, ripe apricot with a sweet stone.
Wash apricots and remove pits. To do this, we grab the fruit with our fingers and push the bone with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
We break the bones, take out the nuts and taste - they should be sweet. Then we put the nuts back into the fruit.
From sugar, a small amount water (only so that the sugar does not burn), the syrup is boiled and hot pour the prepared fruits with nuts. Let cool, do not cook apricots.
Then drain the syrup, boil and pour over the apricots. Let cool again. We don't cook.
We repeat this procedure 3-4 times.
When hot, lay out in clean jars and roll up.

Apricot confiture from peeled pitted fruits

Would need:

1 kg apricots
2 kg sugar
11/2 cups water

Recipe preparation:

Boil sugar syrup, filter and cool.
Dip washed and prepared apricots for 3-3 minutes in boiling water. Then remove the skin from the fruit, cut in half and remove the seeds.
Put the apricots in cold syrup and put on low heat. Remove foam periodically.
As soon as the confiture boils, remove it from the heat and put it in a cold place for 10 - 12 hours.
After that, over low heat, again bring the contents to a boil and again remove from heat and put in a cold place for 10 - 12 hours.
We repeat this operation 2-3 times until ready (the fruits do not float in the finished confiture).
Pack hot in jars, but roll up after cooling.

Apricot jam - "Wonderful" jam from pieces of apricots

Would need:

1 kg apricot
500 g sugar

Recipe preparation:

Jam can be made from fruits of different ripeness.
Dip hard apricots in boiling water for 2-4 minutes. Then we remove the skin, cut the fruit into halves, remove the seeds.
We remove the stones from soft apricots, put them in a saucepan, add 4 tablespoons of water, close the lid and heat over low heat until softened. Then we carefully knead the fruits, add sugar and continue to heat with stirring.
Hard fruits, peeled, cut into small pieces and pour into hot puree. We cook until ready.
We pack hot in clean jars and immediately roll up.

Thick pitted apricot jam - a recipe for the winter

I personally like thick jam more, it even seems that the aroma of such jam is more saturated. In principle, the density of any jam depends on the duration of cooking. The longer you cook, the thicker the jam. In this recipe, the proportion of sugar is approximately 1:1. Do not cut apricots in half, they will be whole, only without a stone.

For apricots to keep their shape, choose firm, firm fruits.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
water - 180 ml

Cooking:

We wash the apricots, dry them a little. Remove the bone with a regular pencil. To do this, we pierce the apricot with a pencil from the side opposite the stalk, pry off the bone and push it through the stalk.
We cook sugar syrup. To do this, pour water into the pan, pour sugar into the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to skim off the foam.
Leave the jam to cool for 12 hours.
Again, bring the jam to a boil and cool again for 12 hours. So we repeat 1-2 more times.
The longer the jam is cooked, the thicker it becomes.
We lay out the jam in sterilized jars. Look, it turned out the sun in the bank.

Apricot jam with slices - recipe with photo

A very similar jam with syrup and cooking in several steps, only cut the apricots in half. This recipe is with minimal cooking, so useful material should be preserved.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
water - 250 ml
citric acid - a pinch or 1 tbsp. l. lemon juice

Apricots for this jam, try to pick up hard, unripe, so that they do not fall apart during cooking.

Cooking:

With a knife or hands, we divide each apricot in half, remove the stone.
Cooking syrup. To do this, pour sugar into the pan and pour cold water. Put the pot on the fire and bring to a boil. Do not forget to constantly stir the sugar, otherwise it will burn to the bottom of the pan. Pour apricots with boiling syrup, cover with a lid or cling film and leave for a day.
After a day, we drain the syrup into a separate pan, during which time it becomes a beautiful amber color. We put on fire and bring the syrup to a boil and boil for 2-3 minutes. Pour apricots with hot syrup again and leave again for a day.
We repeat this procedure again (3rd day), pour hot syrup again and leave again for a day.
On the 4th day, we no longer drain the syrup, but boil all the jam for about 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.
We lay out such jam hot in clean sterilized jars and close with sterilized lids.

Now it has become popular to cook jam with walnuts - it is healthy, tasty, and beautiful.

Ingredients:

apricots - 1 kg
sugar - 900 gr.
walnuts - 150 gr.
water - 1.5 cups

Cooking:

We will cook apricots in slices, so we divide each apricot into two halves. It is more convenient for me to do this with a knife, although I saw how cleverly some housewives separate each fruit with their hands. We remove the bone.
Pour sugar into a bowl or saucepan, fill with water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.
Pour apricots and walnuts into the syrup and cook for 5 minutes. We leave the jam overnight so that all the ingredients are well saturated with syrup.
The jam will be more delicious if the walnuts are pre-fried.
Again put the jam on a small fire, after boiling, cook for 15-20 minutes.
We lay out the finished jam in sterilized jars.

When we add sour gooseberries to sweet apricots and banana, we get a wonderful vitamin jam. I hope you enjoy this option, give it a try.

Ingredients:

apricots - 1 kg
gooseberries - 5 kg
bananas - 2 pcs.
sugar - 2.5 kg

Cooking:

First, prepare the gooseberries. To do this, we wash it and clean it from the stalks and tails. Grind the gooseberries with a blender until smooth. You can, if you want, leave part of the gooseberry as a whole, it will be even more beautiful.
We also wash the apricots and cut them in half. And cut the apricot halves into cubes. We do not need bones, we remove them.
We peel bananas and knead the pulp of bananas with a fork, you can also use a mixer.
We put all the ingredients in a saucepan for cooking, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
Cool the jam until room temperature and put in the refrigerator overnight. And in the morning again you need to boil for 15-20 minutes.
We lay out hot jam in sterilized jars. This jam is stored in a cool place.

Seedless apricot jam for the winter with cognac - a royal recipe

original and simple royal recipe apricot jam will surely warm you up in winter, and at the same time it will lift your spirits.

Ingredients:

apricots - 1 kg
brandy - 100 ml
sugar - 750 gr.
lemon - 1/2 pc.
cinnamon - 1/3 tsp
water - 200 ml

Cooking:

We first prepare the syrup from 200 ml of water, pour in the sugar and stir until the sugar is completely dissolved.
We divide the apricots into 2 parts, remove the stone and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
After that, let the jam cool to room temperature and put it in the refrigerator overnight.
The next day, bring the jam back to a boil, pour in the brandy, add ground cinnamon and cook on low heat for 20-30 minutes. The jam should thicken during this time.
Before the end of cooking, squeeze the juice of half a lemon.
We lay out in prepared jars. I don’t risk putting jam in jars without sterilization - it’s a pity to work, and I recommend that you don’t be too lazy and sterilize jars and lids.
After laying out the jam, the jars should be turned over.

Delicious apricot jam with coconut

Well, one more original recipe with coconut flakes. I admit right away that I didn’t cook it myself, but I’m going to. It's a very original recipe. Coconut and vanilla give this jam a unique flavor, and curry probably brings Ayurvedic notes.

Ingredients:

apricots - 1.5 kg
sugar for jam with pectin - 500 gr.
lemon - 1/2 pc. or citric acid - 1/2 tsp.
vanilla sugar, and preferably a vanilla pod - 1/2 tsp.
water - 200 ml
coconut flakes - 4 tbsp. l.
curry powder - 1 tsp

Cooking:

Cut the apricots into pieces and place in a bowl.
Add vanillin. If you have vanilla, then cut the pod in half and remove the pulp.
Pour sugar into apricots, add citric acid or lemon juice.
Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
Pour into a saucepan coconut flakes and curry powder and bring to a boil again.
That's all. It remains to decompose into jars.

Recipe for apricot jam without cooking - 2 ways

You will need:

How many apricots will go into 700 gr. bank
Sugar
For syrup:
1 cup of sugar
1/2 cup water

Method number 1

Remove the pits from the apricots, being careful not to separate them completely.
Add a teaspoon of sugar to each
Put apricots in a sterilized jar
Mix water and sugar in a saucepan
Put on fire, cook, stirring constantly until the syrup becomes clear.
Pour boiling syrup over apricots in a jar, cover with a sterilized lid

Method number 2

Cut apricots in half, remove pits
Put a layer of apricot halves in a sterilized jar
Cover with sugar and so alternating layer by layer until the jar is full
Cover the jar with a sterilized lid
In a large container, put a towel on the bottom, put the jars, pour water
Put on fire and bring to a boil, sterilize the jars for 30-35 minutes
Tighten the lids tightly, turn the jars upside down, cover with a warm cloth and let cool completely. Read more:

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:

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.
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.
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.
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:

First of all, prepare the apricots. They need to be washed, cleaned, and the bones removed from them.
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.
The resulting juice is drained 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.
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.
Then we heat the jam and cook it for about 5 minutes, while removing the foam.
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!