How to make jam from pitted apricots: everyone has their own secrets. Different ways to make jam from pitted apricots. Apricot jam without seeds

- What to do? – asked the impatient St. Petersburg youth.
– What to do: if it’s summer, peel the berries and make jam; if it’s winter, drink tea with this jam! ( V. Rozanov)

In the south of Russia, right up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to make jam from apricots - a favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium , zinc and even iodine. This fruit is especially valued for its carotene content, which is converted into vitamin A. Make apricot jam with me - it’s simple and tasty, and gentle heat treatment preserves all the benefits of the sunny fruit.

In the “correct” jam, the pieces of fruit remain whole and are easily separated from each other, while they are thoroughly soaked in thick and transparent syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
In the modern world there are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But makes the most delicious jam, surprisingly, from the wild, which is healthier than many artificial commercial types, and has a rich, complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and slight bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often wild game is not large and inconspicuous in appearance compared to garden varieties. However, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut off with a knife, but in general they are safe. These apricots can be eaten, dried and, of course, made into jam..

The highlight of apricot jam is the pits , which needs to be split, freed from the hard shell, peeled off the brown skin and added to the jam during the last boil.

The apricot kernel, like any nut, contains complete plant protein And a lot of microelements, it contains vitamin B17, which helps in the treatment of tumors. In childhood , cracking the pit and eating the juicy, crispy center was one of my favorite pastimes. We also feasted on apricot gum - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood substitute fluids. But, As with everything, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels per day.
In appearance, the inside of an apricot kernel is very similar to an almond. The photo shows an apricot kernel and a larger almond.

The most divine fruit is the apricot! Be sure to eat it fresh. Dried apricots, apricots or dried apricots are no less useful. But let's get back to our jam!

You will need:

• apricots 1 kg
• sugar 1 kg

You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small container, no more than 1.5 kg of fruit. In this case, the jam will heat up faster and more evenly, the berries will not boil over and the syrup will turn out transparent..

Step-by-step photo recipe:

Place the apricots in a bowl.

Add sugar. No need to stir. Leave the apricots as is for 6-10 hours. I usually leave it overnight.

Under the influence of sugar apricots will release juice- this is an important point, since we will not add water to the jam.

Place the bowl of apricots on medium heat. Stir occasionally, not very often, being careful not to damage the fruit slices and to prevent the sugar from burning at the bottom. Bring the jam to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil a syrup should form, which will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After cooling completely, add jam to boil a second time. Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.

So we cook the jam in three steps: morning-evening-morning. Or evening-morning-evening, as it suits you.
Before boiling the jam for the third time, prepare apricot kernels- they need to be cracked with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour over boiling water for 2-3 minutes.

Drain and remove the skin. After boiling water, it can be easily removed by hand.

Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.

If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.

Lids put in a bowl, fill with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil of the jam, add apricot kernels.

Bring the jam to a steady boil for the third time.(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

Here it is - real homemade jam!

The apricot slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.

Well, and of course the apricot kernel - mmm.... Enjoy your tea!

Homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to make jam from fruits and berries collected in your garden, try making zucchini jam, because they are sold in all supermarkets almost all year round - I’m sure you’ll like it! Recipe

And I also bake simple, but very tasty, with apricots.

Apricot jam. Brief recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots in this form for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place the bowl with the apricots over medium heat and bring to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
Before the third boil, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

In contact with

Apricots are nature's most beautiful creation. Fragrant, tender, incredibly tasty, beautiful and very healthy. These fruits are rich in carotene, and depending on its amount, they have a color from pale yellow to bright orange. Not only fresh fruits, but also properly dried fruits retain their beneficial properties; we know dried apricots and apricots, and in Central Asia they also use the name kaisa.

It is customary to drink tea with dried fruits and make compotes from them. Nowadays it is not difficult to buy them at any time of the year. The store also sells apricot juice, and you can also find compote. But what you can’t buy in the store is homemade aromatic jam.

You need to prepare such a delicious delicacy yourself, and then in winter you can completely do without store-bought sweets. The sweet delicacy made from apricots turns out to be one of the most delicious dishes in this category. And there are simply countless options for preparing it. Each housewife has her own signature recipe.

When we lived in Central Asia, in every house you could try different apricot jam, and almost all of them were simply real masterpieces.

This jam differs from others in that it practically does not cook. The fruits are simply filled with hot syrup each time.

We will need:

• apricots – 1 kg
• sugar - 1 kg
• water - 200 ml

Preparation:

For this type of preparation, you should take ripe but hard varieties of apricots. It is better that the fruits are not too large. In this case, it will not boil over, but will turn out in the form of neat, beautiful slices. This is if you cut the fruit into 4 parts. Or halves if you cut it in two.

It is also important that the pit comes off easily from the fruit, as we will be removing it.

1. Wash and dry apricots. Then cut in the area of ​​the beards into two equal parts. If the fruits are not very large, then you can leave it that way. And if they are large, then you can cut them into 4 parts.

Personally, I like them better when they are cut in half.

Place the apricots in a bowl, in which we will later prepare our delicious delicacy.

2. Apricot jam is prepared both with and without syrup. This recipe provides for the first option, so we will prepare the syrup too. But we will try to take the minimum amount of water for this. During the infusion process, they will release juice themselves, and it turns out that we will cook them practically in their own juice.

They will turn out to be a beautiful amber color and with a wonderful natural smell.

To prepare the syrup, pour sugar into a saucepan and add water. Stir until it absorbs as much water as possible. Then put on low heat. The sugar will begin to melt, and our task is to ensure that it does not burn. To do this, you need to constantly stir it, preferably with a wooden spatula or spoon.

And be sure to mix, hooking the mass from the very bottom. You especially need to watch the syrup while it is still warm. This is the most important time. If the sugar burns even minimally, the syrup will have to be prepared from the very beginning.

3. Thus, bring the syrup to a boil. Let simmer for 5 minutes, stirring occasionally. Make sure all the sugar is completely dissolved.

4. Pour syrup over the prepared fruits. Lightly “buy” them in it, lightly lowering them down with a spatula. Then cover with a napkin and leave to soak in the juice for 24 hours.

During this time, the fruits will not only be saturated with juice, but will also release it themselves. The amount of liquid will increase, and the syrup itself will acquire a beautiful amber hue.

If several halves get into it, then catch them and send them back.

6. Put the syrup on the fire, bring it to a boil and cook for 5 minutes.

At this stage, you usually need to look at how much syrup you have formed in general. If there is too much of it and the jam may turn out to be too liquid, you can boil the syrup to the desired state. This may take 10 or 15 minutes, sometimes even more.

But if you took hard fruits, as was stated at the beginning, then they will not give much juice, and in this case it will be enough to warm the syrup for only 5 minutes, as practice shows. In this case, the finished product will have just the right consistency.

7. Pour the hot syrup over the halves again, and again “buy” them a little in the syrup, lightly lowering them into it using a spatula. Then cover with a napkin and leave to cool for 24 hours.

The syrup will become even more rich and beautiful in color. When cooled, it will resemble light honey.

8. In a day we will heat the contents for the last time. And by this time we should have jars and lids ready. To do this, you can use jars with screw-on metal lids. They will need to be sterilized in advance and completely dried. That is, it is advisable to do this in advance. Sterilize and place neck down. They will dry naturally in about half a day.

9. Great! We have jars and lids ready and waiting to be filled. But to do this, the contents need to be warmed again and allowed to sweat a little. This time along with all the contents.

There is no need to drain the syrup anymore. We put everything on the fire together. First, bring to a boil over medium heat, lightly “bathing” the halves, trying not to crush them, treating them very delicately. We remove the foam.

10. Once it boils, heat for another 5 minutes. Then turn off the heat and immediately pour the contents into jars. There is no need to let it cool down. This will replace sterilization for us.

11. Immediately screw the lids on tightly. Turn them over, place them on the lid and cover with a towel. Leave until completely cool. If you close the jars very tightly, they will remain hot for another 10-12 hours, and then warm. During this period, the sterilization process will continue.

12. Then turn the jars over to their usual position and leave them in a dark and cool place for storage.

I would like to note one more nuance. If for some reason there is a lot of syrup, then try to fill the jars with the amount of syrup that you want to have. The less syrup, the thicker the jam, everyone knows this.

And simply pour the remaining syrup into a suitable-sized jar and also close the lid. This syrup will be very good for coating cake layers, or using for serving or.

That's basically the whole recipe. The product will turn out to be almost whole halves or quarters; it will not be in the form of jam or confiture. In addition, it will completely preserve the smell and taste of fresh apricots. That is what we were striving for.

Video on how to make thick jam from hard or unripe apricots

This recipe is one of my favorites in my stash. I've been cooking with it for a very long time, and it has never let me down. The advantage of this method is that here you can regulate the quality of the syrup thickness. At the same time, the fruits remain undigested, and most importantly, they are also whole, not boiled.

I like to make this treat thick, with lots of amber halves and a little syrup.

This method is also good if you need to cook a delicacy from unripe apricots. The cooking method is such that the syrup penetrates deep into the pulp and even sour fruits turn out very tasty.

Try to prepare such a fragrant delicacy first from a kilogram of fruit, taste it, admire the amber color. And I am sure that you will want to prepare as many of these treats for the winter as possible.

Winter jam from apricot halves

And if you have nowhere to store supplies other than in the refrigerator, then to avoid this, you can prepare the preparation, and even sterilize it in jars. This won’t take much time, but it will allow you to store jam in the house, for example, under the bed.

We will need:

• apricots – 1 kg
• sugar - 1 kg
• water - 200 ml

Preparation:

Just like in the previous recipe, in this one we will also need firm apricots. You can, of course, take soft ones, the jam will also be tasty, but in this case it will be more like confiture or jam.

1. Wash the fruits and let the water drain. Then cut them along the groove into two halves and remove the seeds.

2. Pour sugar into the pan and pour out the water, stir so that the sugar absorbs the water. Then put the pan on low heat and start melting the sugar. At first, you will need to stir frequently so that the sugar does not burn or stick to the bottom.

3. When it is completely melted, bring the mixture to a boil, remembering to stir it. Once it boils, heat for 5 minutes.

4. Place the apricots in a basin or pan, preferably with a thick bottom, and pour the resulting syrup over them. “Buy” the fruits using a wooden spatula or spoon, lightly dipping them into the syrup, trying not to crush them. Then cover with a napkin or towel and leave until completely cooled for 8 - 10 hours.

5. After the allotted time, put the basin on the fire along with all the contents. Bring it to a boil and turn it off immediately; no need to boil. Again, lightly “buy” the fruits. Then cover and leave for 8 hours.

And so two more times, for a total of 3 times.

6. Bring to a boil again for the third time, heat for 3 minutes, turn off the heat and place in sterilized jars. Cover with dry lids, but do not tighten.

7. Place them in warm water and sterilize 0.5 liter jars - 10 minutes, liter jars - 15 minutes. Without opening the lid to prevent air from entering the jar, screw the lids on. You can screw them using a special seaming machine, or you can simply use screw-on metal lids.

8. Turn the jars over and put them on the lids. Wrap tightly with a towel and leave it like that until it cools completely. Then turn it over again and store it in a dark place, such as a closet or just under the bed.

Delicious aromatic jam for the winter is ready. It contains not only apricots, but also a piece of warmth, summer and your efforts.

Apricot jam “Pyatiminutka”

This method is very popular, and is applicable, perhaps, to any fruits and berries from which we prepare such a delicacy. Our today's fruit cannot do without it. We will prepare a “five-minute meal” from it.

This method is popular because it is the fastest of all known. There is no need to boil the syrup, no need to infuse the fruits for several days. That is, I would say that this is a recipe for those who value their time, but want to have a supply in winter. Moreover, it’s as tasty as jam!

We will need:

• apricots – 1 kg
• sugar - 1 kg

This is a standard tab for most of this kind of sweets, kilogram per kilogram. But there are people who don’t like sweets much, and especially for them I want to say that the amount of sugar can be reduced. We have already prepared it, both in and in some recipes, using 650-700 grams of sugar per kilogram of berries.

So in this case you can take the same amount.

Preparation:

1. For cooking, also take fruits that are not very ripe. When you press on them, they should spring slightly, be elastic and strong. It is from these fruits that our delicacy will not turn out soggy.

You can take not only a kilogram of apricots, but also more. But try not to take more than 3 kilograms at a time. In this case, the fruits do not have time to warm up evenly, and it turns out that some pieces reach the desired state faster, others more slowly. Because of this, some slices remain intact, while others lose their shape.

2. Wash and dry the apricots. Then cut each of them along the groove into two equal halves and remove the pit. If the fruits are large, cut them into 4 parts. If they are small, leave them in halves so that they do not boil too much during cooking.

3. Cover the slices with sugar, taking into account what was said above. Lightly shake the basin in which we placed everything and leave for 4 - 6 hours until the fruits release juice.

We do not add water in this recipe. We will cook in our own juice. This will allow you to get a thicker and more viscous jam.

Cover with a towel or napkin.

4. After 4 hours, check how much juice the fruits have released. If it is enough so that the slices do not stick to the bottom during cooking, then you can start cooking right away.

If there is still not enough juice, you can shake the contents again and leave to infuse for another hour or two.

To check how much juice is in the container, you need to tilt it slightly.

5. When enough of it has appeared, place the basin along with the contents on low heat to dissolve the sugar. When it warms up, you can slightly move the remaining sugar at the bottom upward, while being careful not to crush the fruit.

6. More and more juice will appear. To ensure that the fruits are heated evenly, you can stir them occasionally, carefully moving the upper and lower layers. Thus, wait until the mixture boils.

7. After boiling, heat for 5 - 7 minutes, skimming off the foam, and immediately pour into sterilized jars. Cover with lids scalded in boiling water and tighten.

8. Turn the jars over and put them on the lid. Cover with a towel and wrap tightly. Leave until completely cool.

9. Place for storage. Store in a cool, dark place. Especially if you don’t put a lot of sugar in the jam.

Amber apricot delicacy with lemon slices or halves

The jam made this way actually looks amber. The fruits can be held up to the light and admire their transparency. Of course, you will have to tinker with it a little, but the result will exceed even your wildest expectations.

We will need:

• apricots – 1 kg
• sugar - 1.2 kg + 100 g
• water - 2 liters
• lemon – 0.5 pcs (or food grade citric acid – 2 teaspoons)

Preparation:

The peculiarity of this cooking method is that we will do it for two days. And each time it’s not for long, but you’ll have to insist for 10-12 hours each time.

So, let's get started:

1. Wash the apricots and cut them into two halves if they are not very large, and into four parts if they are large enough. It is best to use strong, almost ripe fruits. If they are already fully ripe, then when cooked they will not turn out into whole pieces. They will boil and the product will turn out more like jam or confiture.

Today we have a different task. We need to preserve the shape of the fruits, nourish them with sugar syrup, their own juice and give them an amber appearance. Therefore, the fruits should be slightly unripe, elastic to the touch, but already have a characteristic yellow or yellow-orange color.

2. Boil two liters of water in a saucepan. Once it boils, add 100 grams of sugar and 1 tbsp. a spoonful of lemon juice or citric acid. Any acid is a preservative, and in this case, sweet and sour syrup will play its role. He preserves the apricot slices, and with further manipulations with them, their shape will remain unchanged.

At the same time, it will soften the pulp and skin of the fruit, and it will be easier to soak in sugar syrup and its own juice, which ultimately will give it an amber appearance.

3. Also prepare cold water. It needs to be poured into a basin in a volume large enough to accommodate a kilogram of cooked fruit.

4. Place chopped apricots in boiling syrup. And immediately turn off the fire. Lightly shake the pan or rotate it from side to side so that the apricots do not sit too long. Gradually the halves will begin to float because air will begin to escape from them.

Shake and rotate the pan very carefully so as not to spill anything, especially on yourself.

5. The fruits should be kept in syrup for one minute. Then place them in cold water using a slotted spoon and leave there for two minutes to cool quickly.

Then take them out and let them dry slightly.

6. While they are cooling, let’s make the second syrup, in which we will actually prepare our jam.

7. Prepare a basin or pan, it is better that it has a thick bottom. Such a pan retains heat well and thanks to this, heating of all components occurs evenly.

To heat the contents more evenly, it is best to use a divider. In this case, the heat from the fire will also be distributed evenly, which is undoubtedly much better for this cooking option.

Pour 1 cup of syrup into the pan, in which the apricots were boiled at the first stage. Then pour 1.2 kg of sugar into the syrup. Stir until it dissolves quickly and put on fire. The syrup should boil and the sugar should completely dissolve.

8. After boiling, let the syrup simmer for 3 - 4 minutes, then put the dried apricot halves into it. And so that they are all evenly covered with syrup, the contents must be lightly shaken again.

But this must be done extremely carefully so as not to get burned. The syrup is very hot, and the sugar dissolved in it can leave a severe burn if it comes into contact with the skin.

9. Bring the syrup to a boil over medium heat and immediately reduce the heat to low. Cook apricots for 15 minutes, at a minimum boil. In this case, the syrup should not bubble, but only gurgle slightly. This is clearly visible in the photo.

If you do not save the fruits and the boiling is more than enough, you will not be able to preserve their intact appearance.

10. After 15 minutes have passed, turn off the heat and leave the apricots to cool under a towel for 10 - 12 hours, or overnight.

During this time, the contents will not only cool down, but also the fruits will be saturated with sugar and their own juice. They will, as it were, caramelize. And as you know, caramel is always transparent. So we will strive for the same transparency.

11. After 10 hours, put it on the fire again, it’s best to put it back on the divider and bring the contents to a boil again over medium heat. Let stand for 15 minutes over very low heat with almost no boiling, only small bubbles.

And again leave for 10 hours.

12. Then repeat the procedure again, this will be our third one. Once 15 minutes of minimum boiling time have passed, turn off the heat and allow the apricots to cool completely.

13. Then put into prepared sterilized jars. They must be completely dry. Close with scalded and dried lids.

14. Store in a cool, dry place.

The jam turned out very beautiful. The fruits are translucent, strong, retaining their shape. They are a pleasure to look at and expensive to look at. Why look at how delicious it is to eat them, and how nice it is to treat your loved ones and guests to such a delicacy.

Prepare this option at least for a test. From just 1 kg of apricots. Then you will cook it only this way.

How to make apricot jam in a slow cooker

This recipe is for those who like to cook in a slow cooker in general, and jam in particular. Cooking it in it is not difficult at all. And after watching the proposed video, you can see for yourself.

That's how fast, simple and easy it is. The product turns out thick, with a slight pleasant sourness. It’s nice that even though it was cooked for quite a long time, the slices remained intact. You can eat it right away, or you can close it in sterilized jars and store it for the winter.

To keep the color the same golden, it is better to store it in a dark place.

Thick apricot jam for the winter with kernels

To be honest, this is my favorite jam. And I prepare at least a few jars of it every year. And basically I like it precisely because it contains a lot of fruit kernels.

And although there is an opinion on this matter that kernels are harmful to health due to the high content of hydrocyanic acid in them, I still like it. Maybe this hydrocyanic acid just doesn’t work on me, or maybe the rumors are simply too exaggerated.

In my recipe I add a large number of kernels. You can add just a little bit of them.

It is believed that adding 10 - 15 pieces to any apricot jam, on the contrary, gives it a special taste and additional aroma. Therefore, you decide for yourself how many nuts to add.

You can use this information to prepare the recipes suggested above.

As for the conversations, they mostly talk about the harm, and the benefits are mentioned less often. But there are undoubtedly benefits from nuts, and considerable ones at that. And maybe even it is more than harm.

Therefore, in this recipe I will not write about the benefits and harms of these nuts. There are many articles written on this topic, and it is not difficult to find them on the Internet.

But what I can say about the jam is that it turns out not just tasty, but very tasty. Besides, how many kernels do you eat in it? At most 10 pieces, how much hydrocyanic acid will there be?

In the recipe I did not peel the skins of the nuts, you can peel them.

Instead of apricot kernels, almond nuts are also added. And using walnuts they prepare surprisingly tasty “royal jam”. Someday I will also share his recipe.

I write a lot on a general topic, but someone will say, “Get closer to the point,” and ask, “Where is the recipe?” And the recipe has already been written in one of the previous articles, step by step, with photographs, the entire process.

And if you feel that you want to try to cook such a tasty delicacy, just read it, or rather, cook according to it.

And in general, prepare apricot treats according to any recipe, they are all tasty and worthy of attention.

By the way, you know that an apricot tree lives for 150 - 200 years, of which 100 years it bears fruit beautifully. So, prepare a delicious, healthy delicacy from its fruits and live long as well. And definitely beautiful and happy!

Bon appetit!

Bright sunny fruits filled with the living energy of nature attract the eye and evoke an irresistible desire to enjoy their unsurpassed taste. All this positivity, as you may have guessed, comes from apricots.

The first to ripen are the fruits, which are popularly simply called “kalirovka”, although there are different varieties among them. These apricots are distinguished by their size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.

We eat them with all our hearts and, if possible, stock up on this delicacy for the winter. Making apricots in the form of jam is a long-standing tradition of our people. Each family prepares it differently, often passing the recipe down from generation to generation.

But for those who have decided to make jam from sunny fruits for the first time, we want to offer the easiest and simplest recipe - pitted apricot jam “Five Minutes” for the winter.

Its main advantage, of course, besides the taste, is that it is easy to prepare and does not take much time.

Taste Info Jam and marmalade

Ingredients

• Apricot fruits – 1 kg;
• White sugar – 0.5 kg (more if the apricot is sour)

To make the jam we will use a stainless steel pan with a wide bottom.

How to make apricot jam Five minutes without seeds

When buying apricots at the market, be sure to taste them and at the same time determine whether the pit is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant, hard veins in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It is better to avoid them altogether.

Apricots can taste more sour or sweeter, so the amount of sugar you need to make the jam will depend on what you choose. Think for yourself what is best for you to do.

We bring the purchased apricots home and pour them into a bowl, fill them with water, and leave them for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After this, it is advisable to wash the apricots under running water individually.

Remove the seeds from clean fruits. The easiest way to do this is to use a sharp knife.

Place the prepared halves in a bowl or pan with the cut side up. Sprinkle with granulated sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.

Lay out all the halves in layers, sprinkling with sugar.

At this point our actions are suspended. Apricots must stand for some time (different for each variety) so that a lot of juice is released. Of course, all the sugar will not melt.

Time passed, and we got this result. Our halves of apricots drowned in their own juice, which is what we needed to prove.

The time has come for the actual cooking of the jam. Place the saucepan on low heat. We arm ourselves with a wooden spatula and stir gently (so that the sugar dissolves faster and does not burn).

We wait until it starts to boil. As soon as this happens, immediately turn off the fire. Let our jam cool completely.

Once it has cooled, we begin the final cooking period. Heat the pan (low heat) and cook for five minutes from the moment it boils.

That’s all our pitted apricot jam “Five Minute” is done. All that remains is to immediately pour it into prepared (hot sterile) jars, close the lids and put it in the pantry until winter.

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

Transparent amber slices will be a delicious filling and decoration in homemade baked goods, and a good addition to creamy ice cream.

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

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

Among the many recipes for winter preservation of apricots, jam from apricot slices 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 remain intact and do not spread out in the hot syrup? There is a main nuance. To maintain the shape of the fruit, you need to take slightly unripe apricots, as they have fairly dense flesh.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

How to cook jam in syrup

Recipe:

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

What to do:

1. Apricots are sorted, washed with cold water, cut lengthwise into halves and pits are selected, large fruits are cut into 4 slices.
2. Cook the syrup: let the water boil, add sugar in several stages, stir constantly so that the sand does not burn and completely dissolves.
3. Apricots are poured with boiling syrup and left for 12 hours. The syrup is drained, boiled for 5 minutes, poured over the apricots again and left for 12 hours.
4. The jam is cooked in several stages for 5-10 minutes and cooled to room temperature. Stir occasionally with a wooden spatula or spoon and skim off the foam.
5. Readiness is determined by the following signs:

• the foam does not stand out, becomes thick, and is located 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 across the plate and retains the shape of half a ball.

Hot jam is packaged in pre-sterilized jars, closed with screw caps or rolled with a mechanical machine. The jars are placed upside down, left until completely cooled, and stored in a cool place or at home.

Recipe for making ꞌꞌFive-minute ꞌꞌ

Recipe:

• chopped apricots 1 kg,
• sugar 1.4 kg.

How to cook:

1. Apricots cut into slices are placed, flesh side up, in a cooking bowl and sprinkled with 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 placed on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly skim off the foam.
3. Let stand until it cools completely and start cooking again. The procedure is repeated 3 times.
4. After the third approach, the hot jam is poured into jars flush with the edges and sealed with metal lids.
5. Check for leaks, cool and store in a cool place.

• To ensure that the fruits retain their shape, they are boiled in several stages, for short periods with breaks for soaking in syrup.
• Fruits for jam are chosen that are ripe, have acquired sweetness, but are not overripe.
• To prevent the jam from becoming sugary during storage, you can add citric acid (3 g per 1 kg of main raw material) at the end of cooking; lemon juice can be used instead.
• Pasteurization of the finished product will help extend the shelf life and reduce the sugar content in jam. Jars of 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 a slight piquancy. The zest is carefully grated on a fine-mesh grater, without touching 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.

Apricot jam (quick)

Apricot jam

Quick apricot jam is my favorite. Apricots do not have time to boil too much and become saturated with sugar during 15 minutes of cooking.

They become tender, pliable and freeze in thick apricot syrup with pieces of freshness and summer! And this is not an image; apricots in jam are actually perceived as fresh, with a characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and, it seems, my health immediately increased!

There is little sugar in the recipe, the cooking period is short, so you need to store this apricot jam in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature you can cook ordinary apricot jam with the proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Cook it as usual until the syrup thickens (30-40 minutes).

Apricot jam proportions

• Apricots – 1 kg;
• Sugar – 300 g (500 is possible).

Apricots

How to cook apricot jam (quickly)

• Rinse the apricots, halve them and discard the pits. Add sugar and let stand until the apricots release their juice. If you don’t have time, you can heat a bowl of jam over low heat, stirring constantly, the juice will quickly flow.
• Once it boils, cook for 15 minutes. Stir, skim off foam.
• Pack the jam into jars. Store in a cool, dark place.

You can also add the zest and juice of 1 lemon (per 1 kg of fruit) to this jam. It will be very tasty. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly highlighting and revealing the taste of many fruits. Lemon tastes better than orange as an additive to jam.

I cooked the pitted apricots right away, without waiting for the juice to release. Apricot foams are very tasty!