Apricots, in my opinion, make the most beautiful jam. So bright, sunny and amazingly fragrant. With us, it is the first to disappear from the shelves of the pantry, so I try to harvest it more and in different variations. One of the versions is apricot jam slices, I chose the easiest recipe with a photo to reproduce, because you do not have to deal with capricious syrup. Such apricot jam is made pitted, the slices are covered with sugar and, when the slices give juice, they are boiled in several steps. In fact, it takes a maximum of 20-30 minutes to prepare and cook. The rest of the time, the jam is simply infused.

whole apricot slices look, of course, very impressive. But it is not always possible to achieve the desired result. Here it is very important to take strong apricots and cook jam over medium heat. Otherwise, the slices will boil, which, in general, will in no way affect the taste of the finished jam. In any case, the jam turns out wonderful: bright, fragrant, with a slight sourness. Insanely delicious!

Ingredients:

  • apricots (dense, maybe even slightly unripe) - 1 kg;
  • sugar - 1 kg,
  • citric acid - 1/3 tsp.

How to make apricot jam slices

First of all, the apricots should be thoroughly washed, then put in a colander and shaken vigorously several times - this will be enough to rid the fruits of excess moisture.


As soon as all the apricots are halved, sprinkle them with sugar. In parts, we put the halves immediately into a saucepan where the jam will be cooked (in this version of the recipe, the less the fruits move, the better). Sprinkle each part with sugar.


We shake the saucepan, close it and remove at least 5 hours so that the apricots give juice. If time is running out, you can put the pan somewhere warmer. Then the right amount of juice is formed already after 3-4 hours. If you leave apricots in sugar overnight, then the container should be put in the refrigerator.


After insisting, add to the apricots citric acid and send the pan to the stove.

We first turn on the maximum heating of the plate, but after the appearance of the first, smallest bubbles, we reduce it to medium (I have this 3 position out of 6). Boil the jam on medium heating of the stove for 5 minutes, closing the pan with a lid. During this short time, quite a lot of foam forms on the surface - you can not remove it yet, when the jam has cooled down, it will be much easier to deal with it. Important! During cooking (in each approach), we try not to stir the jam!


After 5 minutes of boiling, remove the pan from the stove and leave the jam to cool for at least 3 hours. During this time, the jam should cool completely. If not, increase the time allotted for cooling. As it cools down, we return the pan to the stove and boil everything in the same way as the first time: bring it to a boil at the maximum, turn down the heat and boil with a barely noticeable gurgle for another 5 minutes.

Let the jam cool again for a few hours, then boil it for the third time in the same way. After the second cooling, you can remove the foam from the jam - there will be very little of it left.


During the third boiling, we prepare jars and lids for jam: we sterilize them in any way convenient for you. I have my verified fast way: Boil the lids for 3-5 minutes. and fry the jars at the maximum in the microwave, pouring a small amount of water there (about 0.5-0.7 cm). I take small jars for jam - up to 500 ml.


After the third approach, the jam is ready! Pour it into prepared jars and seal with lids. Due to the fact that the jam is cooked for a very short time (namely, the boiling time), quite a lot of syrup is obtained. If desired, syrup and apricots can be poured into separate jars. Both that and another in the winter will leave with a bang.

Before cooling, we leave the jars under a warm blanket in the room, after which we put them in storage.


Hello!

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:

You can see, . 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 stones!

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. Add a pinch of citric acid 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!

Please like or class. Leave your comments. Sunshine for you!

The birthplace of the apricot is the Ararat valley of Armenia. This fruit has absorbed the warmth and light of the southern region, resembling a small sun. Apricot jam turns out to be a rich yellow-orange color with a delicate characteristic aroma.

Transparent amber slices will delicious stuffing and decoration in homemade cakes, a good addition to creamy ice cream.

The average calorie content of an apricot dessert is 236 kcal per 100 g.

Apricot jam for the winter with slices without water - a step by step photo recipe

Among the many recipes for winter preservation of apricots, apricot slice jam takes pride of place. Yes, indeed, this amber, fragrant delicacy turns out to be very tasty.

How to cook apricot jam so that the slices in it remain intact and do not spread in hot syrup? There is a main nuance. To keep the shape of the fruit, you need to take a little unripe apricots, as they have a fairly dense pulp.

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

  • Apricots: 1 kg
  • Sugar: 1 kg
  • Water (optional): 200 ml
  • Lemon acid:pinch (optional)

Cooking instructions


How to cook jam in syrup

Recipe:

  • pitted fruits 1 kg,
  • water 2 cups,
  • sugar 1.4 kg.

What to do:

  1. Apricots sorted, washed cold water, cut lengthwise into halves and choose the bones, large fruits cut into 4 slices.
  2. Syrup is boiled: water is allowed to boil, sugar is poured in several steps, it is constantly stirred so that the sand does not burn and completely dissolves.
  3. Apricots are poured with boiling syrup, left for 12 hours. The syrup is drained, boiled for 5 minutes, apricots are poured again and kept for 12 hours.
  4. Jam is boiled in several steps for 5-10 minutes with cooling to room temperature. Periodically mix with a wooden spatula or spoon, remove the foam.
  5. Readiness is determined by signs:
  • the foam does not stand out, becomes thick, is in the center of the fruit mass;
  • berries from the surface settle to the bottom of the dish;
  • a drop of syrup does not spread on a plate, retains the shape of a half ball.

Hot jam is packed in pre-sterilized jars, closed with screw caps or rolled up with a mechanical machine. Banks are placed upside down, left to cool completely, stored in a cool place or at home.

Recipe for ꞌꞌ

Recipe:

  • chopped apricots 1 kg,
  • sugar 1.4 kg.

How to cook:

  1. Sliced ​​apricots are laid out with the pulp up in a bowl for cooking, pour granulated sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
  2. The fruit mass with the released juice is put on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly remove the foam.
  3. Hold until completely cooled and start cooking again. The procedure is repeated 3 times.
  4. After the third approach, hot jam is poured into jars flush with the edges, corked with metal lids.
  5. Check the tightness and cool, store in a cool place.

  • In order for the fruits to keep their shape, they are boiled in several steps, for short periods with breaks for impregnation with syrup.
  • Fruits for jam are chosen ripe, picking up sweetness, but not overripe.
  • To prevent the jam from sugaring during storage, you can add citric acid at the end of cooking (3 g per 1 kg of the main raw material), you can use lemon juice instead.
  • Pasteurization of the finished product will help to extend the shelf life and reduce the sugar content in the jam. Jars with jam are pasteurized in a water bath for 30 minutes at 70-80°C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
  • Apricot jam has a mild taste. Lemon zest will add flavor and light piquancy. The zest is gently rubbed on a grater with small cells, without affecting the white part of the lemon peel to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.

Good afternoon friends!

There are a lot of cooking recipes, and conditionally they can be divided into several types: whole, pitted; whole, pitted, with nucleoli; cut into slices, pitted; whole, pitted, stuffed inside with nucleoli.

Apricot, with these words, childhood memories come up. Pioneer camp in Central Asia, times Soviet Union. I rested every year for three shifts - all summer. The camp was located on several hectares of land. A lot of fruit trees grew on its territory. And also - huge flower beds of tea roses, their aroma in a calm evening time stood over the entire camp. He really wants to write a breathtaking recipe for tea rose jam, but that will be next time.

So, all children were allowed to pick fruit without breaking tree branches. Of all the fruits, preference was given to apricots, peaches, cherries and mulberries. They climbed trees and stuffed large ones in their bosoms, with egg, apricots. They broke them in half and enjoyed the fragrant and tender pulp. It seemed that there is nothing tastier in the world. All the bones were collected, then split with pebbles. The nucleoli were strung on a string and chic delicious beads were obtained, which were subsequently somehow not noticeably eaten. I still love apricots in any form: fresh, dried, boiled.

Amber jam from apricot halves for the winter

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. We put the cooled apricots on a 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 a beauty! Each slice, like a piece of amber, pleases beautiful view and amazing 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.

How to cook apricot jam in a slow cooker

This recipe is for those housewives who like to cook quickly, easily and simply. A sweet delicacy turns out to be a pleasant yellow color, thick and very, very tasty. Cooking time 30 minutes.

We will need:

  • apricot -1 kg
  • sugar - 500 gr.
  • water - 1/2 tbsp.
  • lemon juice - 1 tbsp. l.

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 a 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.


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.


In another container, boil the syrup. Pour water, pour sugar and citric acid, dissolve, stirring constantly. 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.

Apricot jam "5 minute"

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.


Delicious apricot jam with orange, coffee and walnut flavor

We will need:

with orange flavor:

  • apricot 1 kg
  • orange 2 pcs.
  • sugar 1 kg

with coffee flavor:

  • apricot - 1 kg
  • sugar - 500g
  • ground coffee beans - 5 tbsp. l.
  • instant coffee - 2 tsp.
  • vanilla sugar - 1 sachet
  • lemon - 1 pc.

walnut flavour:

  • apricot - 1 kg
  • sugar - 600 gr.
  • cinnamon - 2 sticks
  • nutmeg - 1/3 tsp
  • lemon - 1 pc.
  • walnut - 200 gr.

Three new recipes for cooking apricots with different flavors. I assure you, the main experts - children, will be satisfied.

If you liked the recipes, click "Class" and "Share". And you can leave your interesting suggestions in the comments.

Proportions of products for apricot jam
To prepare apricot jam, you need 1 kilogram of sugar for 1 kilogram of apricots, and 200 milliliters of water.

How to cook apricot jam for the winter
1. Wash the apricots, cut them into halves and remove the apricot pits.
2. Put the apricot slices in a copper bowl or pan.
3. Pour water into a saucepan and put on fire, dissolve 1 kilogram of sugar in it.
4. Pour the apricots with the resulting syrup, level the syrup so that it exactly covers the bottom of the basin or pan.
5. Put the pan with apricots and syrup on the fire.
6. Cook apricot jam over low heat for 5 minutes, skimming off the foam, then cool the jam completely.
7. Boil the jam for another 5 minutes after boiling, then cool again and boil again for 5 minutes.
8. Sterilize jars and pour hot apricot jam over them.

Apricot jam in a slow cooker
1. Pour apricots and sugar into a slow cooker, cook on the "Baking" mode for half an hour.
2. Stir the jam regularly and make sure that it does not run away.
3. The ideal amount of products for jam in a multicooker is 1/2 of the entire volume of the multicooker.

How to cook apricot jam with almonds

Products for jam from apricots with almonds
Apricots - 1 kilogram
Sugar - 700 grams
Almonds - 5 tablespoons
Water - 1 glass
Lemon - half

How to cook apricot jam with almonds
1. Put the almond nuts in a bowl and pour boiling water for 15 minutes. Cool, rinse with cold water and pour boiling water again for the same time. Clean the almonds from the film.
2. Wash the apricots and squeeze out the pit with a knife, without violating the integrity of the apricot.
3. Instead of an apricot pit, put an almond nut inside the apricot.
4. Pour water into the pan and add sugar, put the pan on the fire and cook until boiling, stirring.
5. Put one apricot in a saucepan with water and sugar.
6. Boil the jam for 7 minutes after boiling.
7. Remove from heat and cool the jam.
8. Then put the pot of jam back on the fire and boil again for 7 minutes.
9. Repeat this procedure again.
10. Gently put apricots into sterilized jars with a spoon, pour them with the remaining syrup.