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How to cook pitted apricot jam: everyone has their own secrets. Different ways to cook pitted apricot jam

Summer is a great time to prepare homemade preserves. Especially brings joy in the winter jam. It not only delights the taste, but also replenishes our body with useful substances and elements, which are very lacking in winter. Apricot is great for making jams and preserves.

Apricot has many useful properties that favorably affect the functioning of the body. The composition of apricot jam includes many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, as well as B vitamins. Apricot jam is recommended for problems:

with the cardiovascular system;
with hypertension;
anemia
beriberi.

During its use, brain activity improves, recuperation occurs, immunity increases, salts are excreted, problems with constipation disappear. The calorie content of apricot jam is 245 kcal per 100 gr. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

Every recipe has its secrets. In this you need to pay attention to the variety of apricots. Jam will turn out especially tasty if you choose small round fruits, which are usually called wilds.

Let them be even slightly overripe. All the same, they will not dissolve in the total mass, turning into an ugly mess. Because jam is not prepared in the way that has long been customary: it does not stand on fire for a long time. But round soft apricots will give their juices faster. And they taste better than their more expensive counterparts.

Cooking time: 17 hours 0 minutes

Quantity: 1 portion

Ingredients

Apricots: 1 kg
Sugar: 400 g
Gelatin: 2 tbsp. l. incomplete

Cooking instructions

How to cook seedless apricot jam

We will start our acquaintance with apricot jam with the simplest method, which is equally suitable for any kind of apricot.

What is required for this:

sugar - 2 kg;
apricots -2 kg.

Step by step recipe:

Wash the apricots thoroughly in a large bowl and separate the pits.
Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2-3 hours.
Let's move on to making jam. We put the infused mixture on fire and cook in two stages for 30 minutes. This is necessary because of the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
The end result will be jam with small pieces. If there is a desire to boil the jam until smooth, it must be kept on low heat for another 20 minutes.

Apricot jam with pits - recipe step by step

Jam with stones is the easiest to prepare, with a minimum investment of time.

You will need:

apricots - 1 kg;
sugar - 700 gr.;
water - 2 tbsp.

Preparing jam:

Wash fruits well.
While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
After turning off the jam, let it brew for 12 hours.
After the time has elapsed, put the jam back on the stove and cook it until it thickens.

Apricot jam slices

This jam is not only tasty, but also beautiful. For it, apricots with a dense structure or slightly unripe are used.

You will need:

apricots - 2 kg;
sugar - 3 kg;
water - 3 tbsp.

Jam making technology

Apricots need to be washed and dried.
Break them into pieces, removing the bones.
Put the slices in an enamel pan.
In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the sugar dissolves.
Ready, hot syrup should be poured over folded apricots. The syrup should cover all the slices, for this the container should be shaken several times. Stirring with a spoon is not recommended.
To insist, the jam must be set aside for 12 hours.
After the first infusion, you need to drain the syrup, bring it back to a boil, pour over the apricots and set aside for 10-12 hours.
For the third time after pouring hot syrup, the container must be put on a small fire.
With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. You need to stir carefully, with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - delicious recipe

One name apricot jam is appetizing. He is especially loved by the kids. For its preparation, it is desirable to use overripe fruits or varieties with a very soft structure.

You will need:

apricots - 1 kg;
sugar - 1.2 kg;
citric acid - 1/4 tsp.

Preparing jam:

Wash the apricots well and remove the pits from them.
Grind prepared slices in a blender or meat grinder.
Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
Place the saucepan over low heat and bring the mixture to a boil. In order for the sugar not to start to burn, the mass must be constantly stirred.
After boiling, add citric acid to the mixture and cook until a thick jam is obtained. The density of the mixture depends on your desire.

A very simple recipe for five-minute apricot jam

A five-minute jam recipe is the best option when there is not enough time to process fruit. For its preparation it is necessary:

sugar - 4 cups;
apricots - 1 kg.

Brewing technology:

First, wash the apricots and separate the pits.
Transfer the slices to a saucepan, cover them with sugar and let it brew for 12 hours.
After the time has elapsed, bring to a boil over high heat, stirring regularly.
Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with kernels is popularly called "royal" or "royal". To prepare it you will need:

apricots - 3 kg;
granulated sugar - 3 kg.

Step-by-step instruction:

Wash the apricots well and lay them out to dry.
After preparing the fruit, we proceed to their peeling. Dividing apricots in half, you need to get the bones, which will be useful in the cooking process.
The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
After 2-3 hours, put the container with slices on a small fire. The duration of cooking jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker one, about 20 minutes.
After completing the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.

To get a delicious jam, there are a number of tips that it is advisable to listen to.

On cold winter days, you often want to feel a little summer sun. Apricot jam can give a piece of warmth. Amber color and unique taste will impress even the most demanding gourmets. Apricot jam can be prepared according to a large number of recipes: with seeds and kernels, slices or whole fruits. In this article, you will learn various methods for preparing homemade preserves.

How to make apricot jam

There are many ways to preserve apricot jam, but the steps are the same for everyone. First you need to fill the fruit with a sweetener, wait for the juice to separate, then boil and pour into sterilized jars. You can add orange, peach, apple, nuts (walnuts, almonds) to the fruits, cook with gelatin, lemon juice. About 10 servings come out of a kilogram of apricots. Any variety of fruit can be used for harvesting, but they should not be overripe. You can use slices or whole apricots.

Apricot jam recipes

Seedless

Cooking time: 3 hours.
Servings: 10 persons.
Calorie content of the dish: 1180 kcal.
Purpose: for breakfast.
Cuisine: Russian.

Seedless apricot jam is the best way to preserve for the winter. This method belongs to the classic version of the preparation. In royal jam you will feel the wonderful taste of summer, this is a great dessert for breakfast. Choose a Polissya or jubilee variety, the harvest is tastier from dense fruits. How to make jam, the instructions will tell you. It is necessary to adhere to the proportions, and store the finished product in a cool place.

Ingredients

dense apricots - 1 kg;
sugar - 500 g;
water - 250 ml.

Cooking method

Rinse apricots under running water and dry.
Remove the skins and take out the bones.
Put the pieces of fruit in a fireproof container.
It is necessary to cook a syrup of a liquid consistency, for this we pour sugar into a saucepan, adding 200 ml of water.
We put the container on medium heat.
Cook, stirring with a wooden spoon, until the sugar dissolves (if it starts to burn, add the remaining water).
After that, pour apricots with syrup, wait for cooling.
Drain the liquid into the pan, boil, pour the fruits.
Repeat the process at least 3 more times.
Pour hot into jars, immediately close the lids.

Slices

Preparation time: 1 day 2 hours.
Servings: 12 persons.
Calorie content of the dish: 4400 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Apricot jam with slices is a wonderful dessert that will delight every member of your family. Choose slightly underripe fruits, they will retain their shape better during cooking. You can use any variety of fruit for this recipe, try to use a good quality sweetener. Homemade apricot jam with slices takes time, but you will be satisfied with the result. Share a photo of the blank if you use this method.

Ingredients

apricots - 1 kg;
sugar - 1 kg;
citric acid - 0.5 teaspoon.

Cooking method

Sort, wash and dry fruit.
Take out the bones.
Put the fruits in a saucepan, add 300 g of sugar.
Lay out the second layer, pour 300 g of sweetener.
Put the third layer of fruit, pour the remaining sugar.
Leave them overnight in a cool place.
Put the pan on medium heat, cook until boiling, apricots should become transparent.
Add citric acid, while boiling, constantly remove the foam.
Boil the contents for 10-15 minutes.
Pour the hot mixture into sterilized jars, close the lids.

Underwire

Cooking time: 3 days.
Servings: 10 persons.
Calorie content of the dish: 4500 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: difficult.

Apricot jam with pits is a healthy and tasty product. The grains are rich in vitamin B17 and are used in medicine to prevent cancer and many respiratory diseases. Choose firm, fully ripe fruit for this recipe. Fruit should be small. Clearly follow the instructions for making jam, observe the proportions.

Ingredients

apricots - 2.5 kg;
water - 250 ml;
sugar - 2 kg.

Cooking method

Wash and dry the fruits.
Squeeze out the seeds with a pencil, try not to damage the shape of the fruit.
Take out the nucleoli, remove the film.
Insert the seeds into the fruits.
Pour sugar into a saucepan, mix it with water.
Boil the cheese until smooth, about 0.25 liters should be obtained.
Pierce unripe berries with a wooden toothpick, dip them into boiling syrup.
Boil for 5 minutes without stirring.
Remove foam carefully.
Leave the workpiece for 7-12 hours.
Repeat the process of boiling and steeping several times, the consistency should be thick.
Pour the preparation into sterile jars, close the lids.

walnut

Cooking time: 24 hours.
Servings: 10 persons.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

This instruction shows how to cook apricot jam with walnuts. Fruits and nuts will give your preparation of whole slices a special taste and make it even healthier. Jam will decorate any dessert, it can be added to cereals, just eat with a spoon. For this dish, fruits of any variety are suitable, the nuts must be peeled and cut into small slices. Delicious fruits will delight you in winter not only in the photo, but also in jars in the kitchen.

Ingredients

apricots - 1 kg;
water - 300 ml;
sugar - 1 kg;
walnuts - 150 g.

Cooking method

Wash the fruit, remove the seeds, divide them into halves.
Put sugar in a container and fill it with water.
Boil the syrup over low heat, you need to gently mix the contents of the pan.
Put the nuts and fruits into the boiling mixture.
Boil 5 minutes.
Remove the pot from heat, leave overnight.
Boil the workpiece over low heat for 15-20 minutes until completely thickened.
Pour the jam hot, you must immediately roll up the jars.
Turn the containers over, wrap them until they cool completely.

From unripe apricots

Cooking time: 5 hours.
Servings: 10 persons.
Calorie content of the dish: 3500 kcal.
Purpose: for dessert.
Cuisine: Russian.

It happens that a branch breaks, or for other reasons unripe fruits remain. To prevent the product from spoiling, you can make a dessert for the winter. The recipe for apricot jam will help even novice housewives make preparations; you do not need time to peel the fruit. Green fruits will give the dessert an amazing taste that will appeal to even the most demanding gourmets.

Ingredients

unripe apricots - 1 kg;
water - 600 ml;
sugar - 1 kg;
lemon juice - 1 tablespoon.

Cooking method

Pierce the fruit lengthwise and across.
Rinse them thoroughly in cold water, put in a colander.
Dip fruit 3 times in boiling water.
Strain them, dry them.
Pour sugar into water.
Cook until the sugar grains are completely dissolved.
Dip the fruit in the prepared sweet syrup, add the lemon juice.
Boil until cooked, periodically skimming off the foam.
Pour hot mixture into jars.

Jam Pyatiminutka

Cooking time: 13 hours.
Servings: 10 persons.
Calorie content of the dish: 3000 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

A great option for making jam when not a large number time - a five-minute recipe. For this dessert, you can take any variety, choose soft and ripe fruits. This is a basic recipe, if you wish, you can add almonds or walnuts to the preparation. A delicious dessert will delight you with the taste of summer on cold winter days. If you make a blank according to this recipe, share a photo of the resulting jam.

Ingredients

apricots - 2 kg;
sugar - 600 g.

Cooking method

Wash the fruit, remove the seeds from the halves of the apricots.
Put in a container, sprinkle with sugar.
Leave the products for 10-12 hours so that they release the juice.
Put on fire.
Boil the contents of the pan for 5 minutes, stirring constantly.
Pour into jars and roll up immediately.

Apricot-orange

Cooking time: 18 hours.
Servings: 12 persons.
Calorie content of the dish: 4000 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Apricot jam with citrus fruits is a great way to diversify the festive table. From mixtures of fruits, an amazing taste is obtained, an orange will give a pleasant smell and color to your workpiece. For this method of preservation, choose unripe strong fruits, use pitted citrus fruits. The blank can be used as a filling in pies, just eat with a spoon or smear on sandwiches. How to make jam with citrus fruits is described below in the article.

Jam is the most favorite home-made preparation, smelling of summer and childhood. However, not every housewife can treat you with a delicious delicacy: jam is either too thick with an unpleasant aftertaste of burnt sugar, or liquid and quickly turns sour. Sometimes sweet preservation is moldy or candied. It's time to learn all the secrets of delicious jam and learn how to make the perfect apricot jam.

dried apricots - 0.5 kg
water - 200 ml
granulated sugar - 1 kg
zest of 1 lemon

How to cook:

Rinse dried apricots thoroughly and soak in 2 liters of cold water. After 1 hour, drain the water and fill with fresh water. Leave for 2-3 hours in a cool place. Drain the water, put the dried apricots in a colander to remove excess moisture.
Prepare lemon zest
In a thick-walled saucepan, mix sugar and water and boil the syrup until the “thick thread” sample (see the beginning of the article)
Put the softened dried apricots and zest into the syrup, mix thoroughly. Bring to a boil
Remove from heat and let cool completely

Frozen apricot jam

Important: this jam cannot be stored for too long due to the low sugar content.

frozen pitted apricots - 1 kg
granulated sugar - 300 g

How to cook:

Place the apricots in a suitable container and leave to defrost. Apricots should thaw slowly enough, so it is better to place a container with berries in the refrigerator.
Gently mix the thawed berries with sugar and put on fire. Bring to a boil
As soon as the jam boils, reduce the heat and cook for 20-30 minutes
Cool the finished jam, put it in a clean, dry jar, store in the refrigerator

Apricot jam without cooking

apricot - 1 kg
granulated sugar - 2 kg
citric acid - 25 g

How to cook:

Wash the berries, dry (required!), Free from seeds
Finely chop the apricots (using a blender or meat grinder). In fact, you should get a puree mass.
Add sugar and citric acid to grated apricots, mix thoroughly
Cover the container with mashed apricots and refrigerate for 2-3 days. Stir the jam occasionally to speed up the dissolution of the sugar.
Arrange the apricot puree in dry sterile jars "shoulder-deep". Top with sugar
Close the jars with sterile nylon lids
Store stock in the refrigerator

Apricot jam in a slow cooker

If you are going to cook apricot jam in a slow cooker, consider a few important points.

berries together with sugar should occupy ½ of the volume of the bowl
the slow cooker with the jam being prepared must not be left unattended
the lid of the multicooker must be ajar so as not to prevent the evaporation of excess liquid

photo 22 Step by step photo of making apricot jam in a slow cooker

pitted apricots - 0.5 kg
granulated sugar - 0.5 kg
lemon juice - 1-2 tbsp. l.

How to cook:

Place prepared berries in a multicooker bowl and sprinkle with sugar
Set the "Baking" mode. Time: 60 minutes
After the end of the program, pour in the lemon juice and set the “Steaming” mode and let the jam boil for 2-3 minutes
Place hot jam in dry sterile jars, close with tin lids, immediately roll up / tighten the lids
Put the jars of cooled jam in a dark, cool place.

Video: DELICIOUS APRICOT JAM IN A MULTICOOKER, HOW TO PREPARE JAM # APRICOT JAM RECIPE

Video: Microwave Apricot Jam Recipe

Apricot jam for the winter is prepared by almost all summer residents, without exception. Indeed, in every garden plot there is at least one tree that gives this wonderful summer sweet fruit. The apricot tree bears fruit generously, its fruits are sweet and therefore the most ideal option: stock up on healthy summer fruits for the winter.

Canned apricot in different ways: jam, compotes, jams, assorted or jelly confiture. Either way, it will be delicious. There are many recipes for apricot jam, it is prepared thick, like mashed potatoes or liquid and transparent. With whole fruits and slices.

We recommend trying to cook the most popular, simple and delicious ones for the winter. Save the recipe for apricot jam: five minutes, thick like pitted jam and fragrant amber jam in slices. They will definitely come in handy!

Apricot jam five-minute pitted

This delicious winter apricot jam is made from overripe and soft apricots. The general principles for making five-minute jam are extremely simple: separate the seeds from the fruits, cook the jam in three stages for 5 minutes. You will get a delicious thick apricot jam, a beautiful amber color. An ideal sweet filling for baking fruit pies in winter.

Composition of products:

one kilogram of ripe soft apricots;
800 grams of sugar.

Quick apricot jam Five Minute - step by step recipe with photo:

Wash fruit thoroughly. If there are wrinkled fruits - carefully cut. Cut the prepared fruit into halves and remove the seeds. For the preparation of five minutes, the bones are not needed. Halves of apricots, if desired, can be divided in half.

Fold the prepared fruit in a separate wide bowl and sprinkle with granulated sugar. Gently mix and leave to infuse for 3-4 hours. Fruits, under the influence of sugar, will give juice during this time. After the allotted time, put the future jam on the stove, setting the fire to a minimum. Bring the apricots in syrup to a boil and let simmer for exactly 5 minutes.

After that, remove the resulting foam from the surface and leave the pan to cool overnight. During this time, the apricot jam should thicken slightly and acquire a beautiful amber color.

In the morning, repeat the five-minute boil. In principle, jam can already be poured into sterilized jars. But if you repeat the cooking procedure again, you get a thick apricot jam. More like jam in texture.

For jam, it is better to take jars with a capacity of 0.5 - 0.7 liters. Sterilize them in the oven or over steam. Boil the lids for 5 minutes in a container of water.

Pour hot apricot jam into prepared jars. Roll up, wrap with something warm until completely cooled. After transfer to a cool place. Since the jam is pitted, it can be stored in the cold for 2-3 years.

Apricot jam prepared in this way significantly saves time, but it turns out very tasty and fragrant. This is one of the most popular recipes for apricot jam among housewives. It is loved for its budget and speed of preparation. With a minimum investment of time, it turned out to be a very beautiful and tasty pitted apricot jam!

Apricot jam slices for the winter

When preparing jam slices, ripe but strong apricots are used. You can select even a little greenish. The principle of making fragrant apricot jam is simple: fruits should not be boiled. Fresh fruits are poured with hot syrup several times and rolled into jars for the winter. This method of cooking allows the apricot slices to remain intact and retain all the beneficial properties of the fruit.

Ingredients of the jam:

ripe fruits - 2 kg;
granulated sugar - 2.6 kg;
water - 3 cups.

A simple recipe for clear apricot jam with slices:

Sort apricots and leave only strong ripe fruits. Wash and cut them into slices. Remove bones.
Boil sugar syrup. To do this, pour three cups of water into a saucepan and boil. When the water boils, pour sugar in a thin stream and mix. Let it boil until the sugar dissolves.

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Put the apricot slices in a wide saucepan or an enamel basin. Pour boiling sweet syrup over. Shake the bowl with apricot slices several times to mix. It is better not to stir with a spoon, you can damage the slices. Leave the apricots in sugar syrup for 10-12 hours or overnight.

Overnight, apricot slices, under the influence of the prepared syrup, will release a little juice, so you need to take a larger container for apricot jam. And do not fill completely, leave room for the apricot juice that stands out.

After insisting, pour the cooled syrup with juice into a separate bowl and put it on fire. Wait for the juice to boil and again pour the apricot slices with boiling sweet liquid. Leave the jam overnight.

In the morning, drain the syrup from the apricot, boil it. And again pour the fruit. After that, put the jam on the stove. Set the heat to low and bring the jam to a boil. Stir very carefully so as not to damage the whole slices. It is better to shake or use a wooden spatula.

Boil apricot jam in slices for about an hour, periodically removing the foam.
When ready, pour hot into sterile jars and roll up for the winter. Cool the jars and transfer to the cellar or basement.

Video - cooking recipe

Among homemade preparations, pitted apricot jam for the winter occupies a special place. This dessert is equally liked by adults and children. Such a love for delicacy is explained by the fact that it turns out to be moderately sweet, without an element of cloying. There are many ways to cook apricot jam, but the advantage of this recipe is its simplicity. It is not difficult to prepare such a delicacy, and its exquisite taste will delight the whole family. The jam cooked according to this recipe turns out to be moderately thick and homogeneous, thanks to which it can be wrapped in pancakes or spread on a bun for tea.

Taste Info Jam & Jam

Ingredients

apricots - 1 kg;
sugar - 1 kg.

How to make pitted apricot jam

For jam, choose ripe and fragrant apricots. The pulp of the fruit should be without veins. Apricots are thoroughly washed in water with the addition of a small amount of baking soda, and then under running water. We throw the washed fruits into a colander, thereby allowing excess moisture to drain.

Then we cut the apricots with a knife along the groove, take out the seeds.

Place the prepared halves of apricots in an enameled bowl, sprinkle them with sugar according to the recipe.

We leave the apricot fruits covered with sugar overnight so that they gradually release the juice.

In the morning of the next day, carefully loosen the sugar that has settled to the bottom of the bowl, put the bowl on the fire. After boiling, boil for 5 minutes, not forgetting to gently mix the jam. It is advisable to use a wooden spoon or spatula. While cooking the jam, carefully remove the resulting foam. After boiling the jam for 5 minutes, leave it until the next day.

In the evening, boil the jam for another 5 minutes, set aside until the next morning. Then in the morning boil it for 10 minutes. When preparing such a delicious jam from a sweet variety of apricots, add a couple of grams of citric acid for every kilogram of ripe fruits.

We place the jam in prepared sterilized jars while hot and seal tightly.

Cooking Tips

In order for you to get not only tasty, but also healthy jam, use only ripe, slightly unripe fruits without damage.
Cooking in several stages without stirring will help maintain the shape of the fruit and avoid the appearance of porridge. The dishes can only be shaken slightly during the cooking process.
You can cook not only tasty, but also beautiful jam if you pick fruits of approximately the same size.
Various nuts can be added to apricot jam: almonds, hazelnuts or walnuts. It will be especially effective to place them in place of the removed bones. You can also add oranges, lemon or cocoa to the amber delicacy, which will add some piquancy to the taste of the jam.
In order to get a fairly thick jam, you can add gelatin or pectin to the recipe. Gelatin is preliminarily diluted in a small amount of warm water. However, the most important thing in obtaining the desired consistency is to cook the fruits to the end. The jam that has stood on the stove for the right amount of time (more than 30 minutes) will boil down and turn out to be quite thick, but most likely in this case the berries will lose their structure and may fall apart.

We talked about how to cook delicious apricot jam with slices

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