There are many ways to prepare this sweet treat. If you think that apricot pitted jam is made from whole fruits, then you are mistaken. First you have to process the fruit, then get the core and extract the kernels from it. It is these bones that give fruit desserts a unique taste. You may like a more complex version of a treat made from several types of fruit. Next, we will tell you in detail how to weld apricot jam from fresh fruits.

Apricot, stone and almond jam

The original dessert of ripe fruits and nuts can be safely put even on festive table. Be sure to take note of our recipe and try it out next harvest season.

Ingredients for four half-liter jars:


  • apricots - 1200 grams;
  • almonds - four tablespoons;
  • lemon juice- a tablespoon;
  • sugar - 800 grams.

You can always replace almonds with walnuts.

So let's cook with the bones. First, wash the fruit, cut each into four parts, and set the seeds aside. Put the pieces in a deep saucepan, sprinkle them with sugar and pour over lemon juice. Stir the food and leave it overnight in a cool place.

Divide the bones in half and remove the kernels. Almonds are peeled and dried in the oven.

In the morning, put the pot of fruit on strong fire and cook the dessert until the sugar is completely dissolved. After that, turn down the heat and cook the apricots for about an hour, remembering to stir them. When the right time has passed, you will notice that the syrup has become quite thick.
Turn off the fire, cool the jam, and then re-light the fire. Put the bones and nuts in the pan, mix the dessert. Boil fruit for another five minutes.

Sterilize jars over steam. To do this, boil water, put a grate on the pan, and place on it glassware. Put apricot jam in jars and close them with lids and immediately turn them upside down. Cover the blanks with a warm blanket and do not touch them for the next day. When the jam has cooled, it can be transferred to the pantry or cellar.

Sweet fruit jam with nuts turns out to be quite thick and has a bright beautiful color. Serve it to your guests with a cup of tea or use it to make homemade pastries.


Video recipe for whole apricot jam

Apricot and plum jam

A fragrant dessert with a slight sourness will appeal to adults and children. This time we will prepare apricot jam with kernels and cherry plums. We are sure you will appreciate this original recipe and be sure to repeat it in your kitchen.

If you are lucky enough to harvest a rich harvest of fruits, then be sure to use our recipe. To prepare a beautiful and tasty treat, you will need the following ingredients:

  • fresh apricots - one kilogram;
  • cherry plum - 500 grams;
  • sugar - one and a half kilograms.

Wash the fruits well, divide each into two halves and remove the seeds. Take a large saucepan, put the pieces of apricots on the bottom and sprinkle them with sugar.
Lay the cherry plum on top and sprinkle the remaining sugar on it. Leave the blanks in this form for a couple of hours so that they become soft and release enough juice. If you use unripe fruits, then the time will need to be increased.

Apricot kernels need to be split and the core removed.

Be sure to taste the kernels that you plan to use to make dessert.

If they are bitter, then you will have to abandon this idea. If you still decide to do it your own way, then be prepared for the fact that the finished jam from apricots and seeds will have an unpleasant aftertaste.

Put the pot of fruit on the fire and stir. When the sugar is completely dissolved in the juice (this will happen about 15 minutes after boiling), add the peeled nucleoli. Remove the dishes from the stove and cool the contents.

How long is apricot jam cooked in the second stage? We recommend returning the pot with the future dessert to the fire and cooking it for another ten minutes. Sterilize the jars in any convenient way and process the lids. Pour the hot sweet mass into the prepared dishes and roll it up.

The finished dessert can be served with hot tea and fresh white bread. In addition, it makes a wonderful filling for homemade buns or puffs.

We will be glad if you like sweet apricot jam. Recipes for the winter, as you may have noticed, are not particularly difficult. Therefore, you can easily implement them if you carefully read our recommendations.

Video recipe for jam with almonds


How to cook apricot jam? There are a lot of recipes for apricot jam, as well as a variety of cooking technologies. In view of this, the taste and consistency of the finished apricot jam may vary, especially if other components were added to the apricots - berries or fruits, spicy spices and herbs, honey.

In my opinion, the most delicious is jam, in which whole halves of apricots are visible. To get just such a jam as a result, you need to choose the right apricots. Apricots should not be overripe, and at the same time not contain coarse veins in the pulp.

Such a delicious, amber-colored and moderately thick apricot jam will be a great addition to any home tea party. Also, do not forget that it can be added to desserts or homemade cakes. Weld and you for the winter a few jars apricot jam slices.

Ingredients:

  • Apricots large 5 kg,
  • Sugar 2.5 kg,
  • Water 0.5 cups.

Apricot jam slices - recipe

For choose dense apricots, so that during cooking they do not fall apart. Pour them into a large, deep container and pour big amount water. Then carefully wash each apricot separately, break it in half and remove the stone.

Place the apricot halves in a bowl.

Jam is best cooked in deep stainless steel dishes. Do we put it in? part of apricot halves.

Sprinkle a layer of sugar on top. We do not pour out all the sugar, but somewhere around a kilogram and a half.

Lay the next piece of apricot on top.

Sprinkle with the remaining sugar. Without stirring, pour in half a glass of water and put in a cool place for a while so that the apricots let the juice flow well.

When the apricots start up the juice, put the pan on the fire and let them boil. Until the sugar is completely dissolved, the jam should be very carefully mixed from time to time with a wooden spatula. As soon as the apricots boil, turn off the fire and let them cool completely. We do this four times. By not letting the apricots boil for a long time in the syrup, we will eventually get fragrant jam with whole slices.

We wash glass jars well with warm water and soda. We boil the lids in boiling water for five minutes, and sterilize the jars. We put an empty jar in a deep bowl and carefully, so as not to burn ourselves, pour hot jam into it.

Publication date: 07/07/2017

One of the activities in the summer is harvesting berries and vegetables for the winter. There is nothing better than when you open your jam or pickle in the cold season. Let's talk about apricots today. We will prepare apricot jam for the winter. We will learn how to cook without stones, and with them, and slices. Let's take a look at the royal recipe. Our jam will be thick and tasty. And to create such a masterpiece is very simple and easy.

The article describes the following recipes:

  1. Classic: pitted
  2. Quick Recipe Five Minute
  3. Cooking slices: simple and tasty
  4. royal recipe
  5. Cooking in a slow cooker: video

You can see how to weld Strawberry jam for the winter. It turns out thick, tasty and fragrant.

Seedless apricot jam recipe: preparing for the winter

The first to your attention is the classic way of cooking. We will cook apricots in 3 stages. This will allow us to preserve the maximum of useful substances and at the same time preserve the fresh taste and summer aroma of berries. The jam will turn out to be a bright natural color.

For cooking we need:

  • Apricots - 1 kilogram
  • Sugar - 1 kilogram
As you can see from the composition, the ratio is 1 to 1!

Cooking:

1. Prepare the berries. Apricots should be washed and dried. We separate from the bones.

2. Transfer to a large saucepan. We fall asleep with sugar. And we leave from evening until tomorrow morning in our case. Let's see how much juice it gives. And then we'll start cooking.

3. In the morning, apricots gave juice. The sugar has almost dissolved. We put on fire. We are waiting for it to boil. Turn down the heat and let it simmer for 2-3 minutes. We set aside the next day.

4. Second day. As you can see in the picture, they are all soaked with us. We put on a slow fire and wait for it to boil. Remove from heat and leave the next day.

5. Third day. The jam is transparent. The berries are soaked. There are whole ones. We put on a small fire. When it boils, cook for five minutes. Then we lay out in sterilized jars.

When boiling, foam is formed. We collect it from the surface.

6. As the banks are closed, they need to be turned upside down. So they will stand until completely cooled.

The jam is ready!

Pitted apricot jam "Pyatiminutka": prepared quickly and tasty

The recipe has been tested over the years. Only we will significantly reduce the rate of sugar. By classical way we take 1 to 1. This jam was well stored even at room temperature. Theoretically, this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.

Cooking jam:

1. First of all, wash and dry the berries. Then cut in half lengthwise. We take out the bone. We have large apricots, so we additionally cut them in half.

Weigh already without bones!

We fall asleep apricot with sugar. Let's level it up a bit. Cover with a lid and leave for 3-4 hours. Apricots should give juice.

2. In the meantime, prepare the jars. You can sterilize them in the oven. We wash the jars and put them in a cold oven. We set the temperature to 120-130 degrees. After it warms up, stand for 5-7 minutes. The jars need to be completely dry. Then let them cool down.

Lids can simply be filled with boiling water. We put them in a separate container and leave for 7-10 minutes.

3. 4 hours have passed. We put on a slow fire and slowly warm up. You don't need to mix. As the apricots warm up, they can be slowly mixed from the bottom up.

4. We warm up further. We need the sugar to dissolve completely. Do not forget to stir, but not often as needed. The jam is almost boiled. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into banks.

5. Pour hot jam into jars. We fill them to the very brim. Close and flip immediately. Wrap and leave to cool.

6. The jam is ready. Since it has little sugar, it is better to store it in a cool place.

Recipe for delicious apricot jam: cook in slices

The second recipe is slightly different from the first. Jam is practically not boiled, but only poured with syrup. This is done within three days.

The composition is the same:

  • 1 kilo of apricots
  • 1 kilogram of sugar

Cooking process:

1. My berries. We dry them. We separate from the bones.

You can take a little green berries, not quite ripe. They are even easier to clean.

2. Pour sugar into a saucepan. Pour in water about 15 milliliters per 1 kilogram. And we put it on fire. We stir. Sugar should dissolve and boil. Once it boils, boil for about 5 minutes.

Don't forget to stir so it doesn't stick to the bottom.

3. How to cook syrup, immediately fill it with apricots. Gently distribute the berries throughout the volume.

4. Cover with a lid or cling film. And leave it like this for a day.

5. Jam started juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the pot on the fire. Stir the syrup and wait until it boils. It takes 2-3 minutes for it to boil well.

6. Remove from heat and immediately pour our apricots. Cover with a lid and cling film. and leave for the next day.

7. On the third day, repeat the procedure. Drain the syrup, boil and pour over the apricots. We leave for a day.

On the fourth day, put the jam on the fire. When it boils and cook for 5 minutes. Adding citric acid pinch or squeeze a little lemon juice.

Then turn on the gas and immediately pour into sterilized jars.

8. It turned out delicious sweet apricot jam for the winter.

Royal recipe for apricot jam with nuts

We will cook jam in a royal way. The method is unusual. Its essence is that the bones are removed and instead of them some kind of nut. In our case, walnut. In this case, the berries remain intact. And if there is no nut, then you can cook with bones.

Ingredients:

  • Apricot - 2 kilograms
  • Sugar - 2 kilograms
  • Water - 500-600 milliliters
  • Walnut kernels - 100 - 150 grams

Let's start cooking:

1. Berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now we need to remove the bones. We make an incision along the berry and carefully remove the bone. And immediately put instead of it Walnut. And so with each berry.

You can use the bones as a filling. But for that, you need to take out the nucleoli and add it to the apricot instead of the nut. But remember that the nucleoli can be bitter. Better add walnut!
And instead of walnut, you can use any other.

2. Cooking syrup. Pour water into a saucepan. Bring to a boil and add sugar. stir until the sugar is completely dissolved.

You can add blackcurrant or cherry leaves for taste and aroma.

Cook for literally 5 minutes. Turn off the fire and cover with a lid. Let it stand for 5-6 hours. During this time, the berries are saturated with syrup.

3. Then again put on fire, bring to a boil. When it boils, turn off the fire. Then carefully remove the foam. And leave for 5-6 hours.

3. For the third time, after boiling, we simmer for 30 minutes over low heat. We remove the leaves of currant or cherry, if you added them. Then we put it in jars.

4. Apricot jam according to the royal recipe is ready. From two kilograms of apricots, 4 half-liter jars and one half-liter with syrup were obtained. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!

How to cook pitted apricot jam in a slow cooker?

We will help in cooking with a multicooker. I bring to your attention detailed video recipe.

Grocery list:

  • Apricot pitted - 2 kilograms
  • Sugar - 1 kilogram
  • Juice of half 1 lemon
  • Agar - 2 tablespoons

2 kg pitted apricots + 1 kg sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add agar 2 tbsp

Brief description of the video

Wash and dry apricots. Naturally, the bones are removed. We put apricot, sugar and lemon in the multicooker bowl. We put the mode "Jam" and cook for 2 hours. At the end, add agar.

Apricot is one of the wonderful creations of nature. Not only is it delicious, but it's also healthy. And what a pleasure to eat apricot jam in winter. When a piece of summer is on the table. Today we have sorted out several recipes for apricot jam for the winter. Several options: with bones, without stones and slices. Learned how to cook royal jam. dismantled quick recipe 5 Five minutes. It turned out thick, fragrant, sweet and very tasty!

How to make apricot jam? The recipe for the winter of apricot jam with slices is even simpler than from whole fruits. It is enough to understand once how the ingredients of the jam - pitted apricots, sugar and lemon juice - interact with each other, and homemade apricot preparation for the winter will always turn out tasty, bright, with a rich aroma and the right consistency.

When preparing jam at home (apricot is no exception) the main task- to form a molecular network that will "fasten" the pieces of apricots and fruit juice together. Such a network is formed by nothing more than pectin, but not at all powdered, but natural, contained in apricots in its natural form.

In order for natural pectin substances in apricots to reveal their properties to the maximum and give the necessary density to fragrant orange jam, three conditions are needed: heat treatment, sugar and acid (freshly squeezed lemon juice in this recipe).

So, let's start directly with the recipe for pitted apricot jam and then we'll talk about the intricacies: what are pectin substances and why they are so important, how to achieve the correct jam density without adding thickeners, and what utensils will be needed for homemade winter preparation.

Recipe for apricot jam slices with photo

15 minutes to prepare

1 hour to prepare

250 kcal per 100 g

Homemade pitted apricot jam made from apricots, sugar and lemon juice thickens beautifully without the addition of store-bought thickener.

It is advisable to choose a variety of apricots, in which the stone is well separated.

If the apricots for jam are very large or too hard, it is best to fill the fruit with sugar before cooking and leave at room temperature overnight.

output finished apricot billet from the indicated amount of ingredients - about 6-7 half-liter jars.

Ingredients

  • apricots fresh ripe dense pitted - 2.5 kg;
  • sugar - 2.5 kg;
  • freshly squeezed lemon juice - 6 tbsp. (from about three lemons).

Cooking

  1. Wash the apricots thoroughly, cut into halves and remove the pits. Cut the apricots into quarters, if desired. You need to take fruits a little more than the amount indicated in the recipe, so that you get 2.5-2.7 kg of pitted apricots. Prepare jars and lids (see tips at the end of the recipe).
  2. In a large deep stainless steel or glass bowl, combine apricot slices, sugar and 3 tbsp. lemon juice. Stir the mass so that the sugar is saturated with fruit juice. If the sugar remains dry, leave for 5-15 minutes so that the apricots release their juice.
  3. We shift the apricots into a deep wide pan. Heat the apricots over medium-high heat until the sugar is completely dissolved and bubbles appear, about 10-15 minutes. Stir constantly so that the jam does not burn. We put a few empty metal spoons on a plate and put them in freezer. Continue to cook, stirring occasionally. If the jam begins to boil too much or the apricots burn to the pan, reduce the heat. Cook for 15 minutes, skimming off any foam that forms on the surface with a stainless steel spoon.
  4. We taste the jam: if it is too sweet, add the remaining lemon juice, 1 tbsp each. at a time. Each time we mix thoroughly and try again: as soon as the sourness in the apricots begins to be barely felt, we stop adding lemon juice. Continue cooking until thickened, about 5-15 minutes more.
  5. Turn off the heat and put a little jam on one of the spoons that we frozen earlier. We put it in the freezer for a couple of minutes, take it out and tilt the spoon a little: if the mass does not drain like water, then the jam is ready. If the mixture is too thin, return the pot to the heat and cook, stirring, until thickened, repeating the spoon test every 5-7 minutes. Pour hot jam into pre-sterilized jars, not reaching 0.5-1 cm to the neck. If the jam gets on the throat of the jar, wipe it with a dry, clean towel. Roll up with metal lids, turn over and wrap with a blanket. Leave until completely cool.
  6. We serve ready-made apricot jam to the table with toast or fresh homemade cakes.
  • Jars and lids must be thoroughly rinsed before sterilization. hot water with plenty of lather and then rinse well.
  • It is convenient to sterilize jars in the oven. To do this, clean jars must be placed in a cold oven and heated to 150 ° C. After 15 minutes, turn off the oven, but do not remove the jars until you need to pour jam over them.
  • To sterilize the lids, you need to pour water into the pan and bring to a boil. Dip the lids in boiling water and boil them for at least 2-3 minutes. Then turn off the fire and leave the lids in the water for at least 10 minutes or until the jars of healthy apricot jam need to be rolled up.

Why is pectin needed in apricot jam?

Pectins are long chains of carbohydrate molecules called polysaccharides. pectin is found in cell walls of all plants and is a structural element, that is, it gives stability to stems, leaves, flowers and fruits, including apricots. The highest concentration of pectin is in the skin and core of the fruit.

As the fruit ripens, the enzymes in the fruit begin to break down the pectin into pectic acid. It is for this reason that overripe fruits become very soft, it is more difficult to make jam from them.

When fruits are heat-treated, their cells rupture and pectin-rich juice flows out of them. As soon as this happens, pectin will be able to form the same molecular network (or colloidal system) that we talked about above.

On a microscopic level, a colloidal system is a mixture of one substance (the fruit juice) with another (pectin molecules). But without compliance necessary conditions not a colloidal system will be obtained, but separate pectin molecules freely floating in the liquid.

Do I need to add pectin powder? Some cooks make sweet preparations exclusively with the addition of a store-bought thickener, regardless of the fruits or berries used. In the case of apricots, this is not necessary - ripe, but not overripe, apricots themselves are rich in natural gelling substances.

If the apricots are too ripe, add powdered pectin. Remember to follow the manufacturer's instructions: if you add a thickener, you may need to adjust the amount of sugar in the recipe or change the cooking time.

Secrets of making apricot jam for the winter

When they get into water or other liquid, pectin molecules “avoid” each other: they have a negative charge and repel each other like a magnet, and besides, they are hydrophilic, that is, they are more willing to interact with water. Therefore, the question arises: how to make pectin molecules stop interacting with the liquid and start interacting with each other?

The answer to this question is sugar - it not only ensures the safety sweet billet from apricots throughout the winter, but also interacts with the juice secreted by the fruit, which allows pectin to form the same colloidal network for the desired jam density.

Another important ingredient is acid. An acidic environment neutralizes the negative charge of pectin, the molecules of which begin to interact with each other. In addition, the acid lowers the pH level, which creates hostile environment for the reproduction of bacteria and allows you to save homemade apricot jam for the winter for a longer time.

When all these conditions are met, it remains only to boil the amber blank of apricots and evaporate the excess liquid so that the jam reaches the consistency of the gel.

Testoved advises. It is convenient to check the readiness of the workpiece with a kitchen thermometer - the necessary gel consistency of the jam is achieved at a temperature of 104-105 o C.

In the absence of a thermometer, the readiness of fragrant jam is easy to determine with a couple of spoons and a saucer: before cooking, you need to put them in the freezer, put a little cooked jam on one of the frozen spoons and put it back in the freezer. If, after five minutes in the freezer, the pitted apricot jam holds its shape and does not drip off the spoon too quickly, then it is ready.

If the workpiece is still too liquid, you need to continue cooking and check the density of the jam every 5 minutes. If, on the contrary, it is too thick, it is worth adding a little water to it.

What is the best pot for making jam?

When choosing dishes for preparing the workpiece, the main thing is not to try to fill the pan too much with jam. In the process of boiling and cooking, the mass will bubble and increase in volume, so the pan must be large enough so that the jam does not run away.

Choose the capacity of the pot so that all the ingredients for making jam - apricot slices, sugar and lemon juice - take up no more than half the volume of the bowl. A wide and not too high saucepan is preferable to a narrow and high one - in the latter it is not very convenient to stir the jam.

An excellent choice would be a wide thin-walled copper pan or a copper basin - an expensive pleasure, but a necessary thing for lovers of sweet homemade preparations. In copper utensils, it is easiest to maintain the necessary temperature regime in the process of cooking pitted apricot jam or, for example, jam.

Read: - recipe with step by step photos graphs + cooking tricks.

From some cooks you can hear concerns about the presence of traces of copper in the finished jam, but you should not worry. If you keep the copper utensils clean, do not boil the jam for long hours and mix all the ingredients together before putting them in the pan, there is no risk.

If a copper pot or basin the right sizes was not at hand, stainless steel dishes would be a great alternative.

How to use apricot jam in winter and summer

Healthy apricot jam slices are one of the most versatile sweet homemade preparations. Apricot jam with slices can be safely stuffed with any sweet pastries, including pies and pies made from shortbread, yeast or puff pastry, puffs, buns and bagels, rolls, muffins and cookies.

  • Apricot Jam Pie: Layer homemade jam with apricot wedges and bake in the oven for about 45-55 minutes.
  • Apricot Jam Cake: Easy to turn a simple cake into a holiday dessert by adding an apricot layer.
  • Apricot Jam Muffins: Classics are easy to top with homemade apricot filling.

From bright, tasty, fragrant apricots, no less tasty and fragrant jam is obtained. How to cook apricot jam for the winter? According to my step-by-step recipe with a photo, apricot jam is very easy to cook, and its taste is simply excellent!

poured sunlight and bright colors of summer, sweet and sour and fragrant apricot jam is very loved in our family. Apricot jam is great for baking pies and casseroles, complementing and decorating desserts. Yes, and just eat with a cold tea roll winter evenings very pleasant.

Apricots for jam

We will boil apricot jam, so we do not need to use ideal fruits. What kind of apricots to take for jam? The photo for the recipe for apricot jam shows which fruits I took.

If the apricots are a little wrinkled or scratched, this is not a problem. Of course, it is not advisable to use completely rotten apricots for jam - nothing good will come of them.

The main thing you should pay attention to is how well the bone separates from the pulp. No, of course, you can cook apricot jam, in which the stone separates badly, but you suffer a lot.

Utensils for cooking jam

Particular attention should be paid to dishes for cooking jam. Apricot jam, like any other jam, is best cooked in enameled or stainless steel pots.

Since aluminum containers oxidize during cooking, it is not advisable to use them.

To prepare apricot jam for the winter, it is best to take a wide bowl, an enamel basin or a wide pan with low sides. This form of cooking utensils will allow the jam to warm up well during the cooking process.

How to make apricot jam at home

Now consider, based on a step-by-step recipe with a photo, how to make apricot jam at home.


Apricots in water

The proportions of ingredients for apricot jam are as follows:

- Apricots 1kg;

- Sugar 1kg.


peeled apricots

First you need to sort out the apricots, removing the leaves, stalks and twigs. Wash them in in large numbers water. Remove the bones and put in a container in which you will cook.

Sprinkle apricots with sugar in a ratio of 1:1.

Fruits covered with sugar can be left for a while so that they let the juice flow.

How to cook apricot jam?

Now directly about how to cook apricot jam. Put apricots with sugar on medium heat.


Apricot jam in the process of cooking

When cooking apricot jam according to my photo recipe, it must be thoroughly kneaded, avoiding burning, with a large spoon or ladle. For these purposes, it is better to use a large wooden spoon, this will allow you not to burn yourself and knead the jam well, reaching to the bottom.

Bring the apricot jam to a boil over medium heat, turn the heat down to low.

How long to cook apricot jam?

Cook apricot jam on low heat, stirring and removing the foam for 30-50 minutes.

Many housewives cook jam in several stages in order to prevent fermentation in the future. In my quick apricot jam recipe, as you can see, I don't do that. Therefore, perhaps you yourself decide how much to cook apricot jam.

Do I need to remove the foam from the jam?

Many are interested in whether it is necessary to remove the foam from the jam? Yes, the foam that forms on the surface of the jam must be collected with a spoon or slotted spoon.

This must be done, since air particles remain in the foam bubbles, and pathogenic microflora can develop in them over time.

Therefore, you should not leave it in jars with apricot jam for the winter, but nothing prevents you from eating it right away.

Apricot jam foam is delicious and sweet. She is loved by children and adults too. Having collected it, you will get an excellent delicacy for tea.

When the juice of apricot jam has become amber and transparent, and the foam has gathered to the center and has become slightly noticeable, the apricot jam is ready. As you can see, making apricot jam according to my recipe with a photo is not very difficult.

Apricot jam for the winter

Pack the finished apricot jam in sterilized jars and carefully seal with lids. , I already wrote in a separate article. Allow the apricot jam to cool in jars at room temperature.


After cooling, put the jam in the pantry or cellar - in winter it will delight you with a rich aromatic taste. As you can see, making apricot jam at home for the winter is not so difficult and time-consuming.

Recipe for quick raw apricot jam "Vitamin"

Apricot jam is very tasty and healthy. But due to the fact that apricot fruits are amenable to heat treatment, a good part of the vitamins and nutrients inherent in fresh fruits is lost.

To preserve the benefits of this sunny fruit, I also offer you a recipe for a quick raw apricot jam "Vitamin". At home, you can cook this apricot jam really quickly and without hassle.


Raw apricot jam "Vitamin"

To make raw apricot jam without cooking, we need:

- Apricots - 1 kg;

- Sugar - 1.5 kg

Apricots for raw jam "Vitamin" must be taken good quality, not overripe and without deformations. After all, fruits will not succumb to any heat treatment, therefore, the development of putrefactive microorganisms in the finished product should be maximally excluded.

After going through the apricots and removing the leaves and stalks, we wash them in plenty of water. After that, it is advisable to let the fruit dry a little in order to minimize the amount excess water in the original product.

We remove the seeds from the apricots and twist them in a meat grinder.

Pour sugar into the minced meat in a ratio of 1: 1.5. That is, one kilogram of apricots pour one and a half kilograms of sugar. To stir thoroughly.

Apricot is a sour fruit, so it is dangerous to put less sugar - apricot jam can ferment.

Such raw apricot jam for the winter can also be prepared. We spread the finished "Vitamin" from apricots into sterilized jars.

Pour a small amount of sugar into the bottom of the jar, about one tablespoon. Then pour in the jam. And on top we fall asleep another spoon granulated sugar, maybe even more.

Sugar is the only preservative in this case, it will create a cork that will not let excess moisture or putrefactive bacteria into the jam.


It is best to store raw apricot jam "Vitamin" in the refrigerator, where there are no temperature fluctuations and +4 + 6ºС, optimal for the freshness of all products, is stored.

Apricots preserved in this way, unlike boiled ones, practically do not lose their original taste and aroma. And also retain the maximum of useful substances.

Summer gave us such a tasty and fragrant fruit as an apricot. So I want to keep it for the future. After all, it is so good and cozy in the cold winter season, sitting over a cup of tea, to remember the warm sunny days. And how to cook apricot jam for the winter, my step by step recipe with photo. Do not be too lazy to cook apricot jam - you will not regret it!