home » Manicure » Pitless apricot jam: a recipe for the winter with photos. Apricot jam without seeds - a classic recipe and other cooking methods

Pitless apricot jam: a recipe for the winter with photos. Apricot jam without seeds - a classic recipe and other cooking methods

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

How to make pitted apricot jam

To ensure that the jam turns out tasty and can be stored for a long time, let me remind you of simple rules:

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

Ingredients:

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

Preparation:

In order to cook real amber thick apricot jam, we stock up on patience and time. Since we are going to cook without seeds, we need to take apricots whose pits can be easily separated.
We select dense, ripe and strong fruits. Wash them thoroughly and carefully, place them on a towel and let them dry.
You can cook it 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 and remove the pit. Place the prepared slices in a bowl.
In another container, cook the syrup. Pour a glass of water into a bowl, add sugar and dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots. Leave to 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 in the fruits and leave for 12 hours.
Thus, we poured the syrup three times, and it was time to boil it completely. Place the cooled apricots on low heat, bring to a boil and simmer for 3 minutes. While boiling, stir with extreme caution so as not to mash the fruits. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.
After the jam has boiled, set the bowl 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 thickness. And the fruits in the finished syrup are distributed evenly and become transparent. In the last cooking, 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 seal with boiled screw caps. Turn the jars upside down and cover them with a blanket until they cool completely. Store in a cool, dark place.
If you don’t have that much time for cooking, you can reduce it. After three pours of boiling syrup, put them on low heat, bring to a boil and cook for 30-40 minutes, then pour into jars.

Pitless apricot jam with kernels - royal recipe

Preparing a recipe with whole fruits stuffed inside with kernels or nuts is considered the height of skill and virtuosity of the housewife. Tart taste, pleasant aroma and kernels, which, no matter how much you add, always seem to be in short supply, 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.

Preparation:

We choose fruits that are ripe but firm. Wash well and dry.
Next, remove the bone using a wooden skewer. We place a skewer at the place where the stalk is attached, press on the seed and push it out on the other side, trying to do less damage to the integrity and pulp of the fruit.
Next, prepare the bones. Prick them with a hammer so that the kernels remain intact.
To clean the kernels from the brown film, you need to pour boiling water over them for 2-3 minutes; the films are easily removed.
When I don’t get enough kernels or if they are bitter, I replace them with almonds.
You can use any nuts as a “filling”: walnuts, hazelnuts, cashews.
We start the fruits. Next, we put whole pitted apricots, stuffed inside with kernels, into a basin in which we will cook them.
In another container, cook the syrup. Pour water, add sugar and citric acid, dissolve, stirring continuously. When the sugar has dissolved, add heat and bring the syrup to a boil, then pour it over the apricots so that all the fruits are covered with syrup.
Leave to soak for 12 hours. During this time, they will soften and become saturated with syrup, and the seeds will give off their taste and aroma.
Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually.
Then we repeat the process twice. When preparing jam, there is no need to stir it, as the fruit may be damaged. You can “deep” the fruits a little into the syrup with a spoon or shake the basin.
Foam that appears on the surface in large quantities must be removed with a slotted spoon or spoon.
When the syrup becomes thick and viscous enough, and the fruits are translucent, the jam can be considered ready.
Pour boiling water into sterilized jars and roll up. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

You can’t store this jam more than a year, because the seeds begin to produce poisonous hydrocyanic acid which can cause poisoning

In our country, this apricot dessert only lasts until the New Year.

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

Ingredients:

apricots - 2 kg
sugar - 2 kg

Preparation:

Wash the fruits and dry them. Cut into two halves along the groove and remove the seeds.
Place the fruit halves in the bowl in which we will cook the jam and cover with sugar.
Leave overnight. The apricots gave juice in which they will be cooked.
Place the bowl over low heat and stir gently with a wooden spoon until the sugar is completely dissolved. After boiling, cook for 5 minutes. Pour boiling water into prepared sterilized jars, right up to the neck and roll up the lids.
Turn the jars upside down, cover with a blanket and leave until completely cool. Store in a dark and cool cellar for no more than 1 year.

Recipe for apricot and orange jam minced

Required:

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

Preparing the recipe:

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

Apricot jam without seeds

Required:

1 kg apricots
1 kg sugar
5 g citric acid

Preparing the recipe:

Wash the apricots thoroughly. For this recipe you need to take small, not quite ripened apricots.
Having opened the apricot a little, remove the pit, but so that the apricot does not wrinkle or break at the groove. You get almost whole fruits, but only without seeds.
Place almost whole fruits in a jam bowl and cover with water. Pour in enough water to barely cover the apricots:

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

Transfer all prepared contents into jars and close. Wrap the jars to create additional warmth; after a few days, move the jars to a cooler room.

Required:

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

Preparing the recipe:

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

Required:

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

Preparing the recipe:

Wash ripe and whole apricots and carefully remove the pit without damaging the fruit so that it remains intact.
Place 2 black currants in the middle of the apricot fruit.
Carefully place all the filled fruits into a saucepan, pour in sugar syrup, bring to a boil and leave for 8 - 10 hours.
Then put it back on the fire and boil, stirring, for 10 - 15 minutes.
Repeat this 3-4 times.
Transfer hot into clean, heated jars. Roll up.

Apricot jam with apricot kernels (nuts) inside the fruit - without cooking

Required:

1 kg apricot
1 kg sugar

Preparing the recipe:

For the recipe you only need a large, dense, ripe apricot with a sweet pit.
Wash the apricots and remove the pits. To do this, we clasp the fruit with our fingers and push out the seed with a pencil or stick so carefully so as not to damage the fruit itself and it remains intact.
We break the seeds, take out the nuts and taste them - they should be sweet. Then we put the nuts back into the fruit.
From sugar, with no big amount water (only so that the sugar does not burn), boil the syrup and pour hot over the prepared fruits and nuts. Let it cool, do not cook the apricots.
Then drain the syrup, boil and pour over the apricots. Let it cool again. We don't cook.
We repeat this procedure 3-4 times.
When hot, place into clean jars and seal.

Apricot confiture from peeled pitted fruits

Required:

1 kg apricots
2 kg sugar
11/2 cups water

Preparing the recipe:

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

Apricot jam - “Wonderful” jam made from apricot pieces

Required:

1 kg apricot
500 g sugar

Preparing the recipe:

Jam can be made from fruits of different ripeness.
Place firm apricots in boiling water for 2 - 4 minutes. Then remove the skin, cut the fruit into halves, and remove the seeds.
Remove the pits from the soft apricots, place them in a saucepan, add 4 tablespoons of water, cover with a lid and heat over low heat until softened. Then knead the fruits thoroughly, add sugar and continue heating while stirring.
Hard fruits, peeled, cut into small pieces and pour into hot puree. Cook until done.
We pack hot into clean jars and immediately roll up.

Thick seedless apricot jam - a recipe for the winter

I personally like thick jam better, it even seems that the aroma of such jam is more intense. In principle, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe the proportion of sugar is approximately 1:1. We do not cut the apricots in half; they will be whole, just without the pit.

To ensure apricots retain their shape, choose firm, elastic fruits

Ingredients:

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

Preparation:

We wash the apricots and dry them a little. Remove the bone using a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry up the pit and push it through the stalk.
Cook sugar syrup. To do this, pour water into the pan, add sugar to the water and, stirring constantly, heat until the sugar is completely dissolved. Pour the apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to remove the foam.
Leave the jam to cool for 12 hours.
Bring the jam to a boil again and cool again for 12 hours. We repeat this 1-2 more times.
The longer the jam cooks, the thicker it becomes.
Place the jam in sterilized jars. Look, it looks like sunshine in a jar.

Apricot jam in slices - recipe with photo

A very similar jam with syrup and cooking in several stages, only we cut the apricots in half. This recipe requires minimal cooking, so the nutrients should be preserved.

Ingredients:

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

For this jam, try to choose firm, unripe apricots so that they do not fall apart during cooking.

Preparation:

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

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

Ingredients:

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

Preparation:

We will cook the apricots in slices, so we divide each apricot into two halves. It’s more convenient for me to do this with a knife, although I’ve seen how deftly some housewives separate each fruit with their hands. Remove the bone.
Pour sugar into a basin or pan, add water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.
Add apricots and walnuts to the syrup and cook for 5 minutes. Leave the jam overnight so that all ingredients are well saturated with syrup.
The jam will be more delicious if the walnuts are pre-roasted.
Put the jam on low heat again, and after boiling, cook for 15-20 minutes.
Place the finished jam into sterilized jars.

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

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

Delicious apricot and coconut jam

Well and one more original recipe with coconut flakes. I’ll admit right away that I haven’t prepared it myself, but I’m planning to. This is a very original recipe. Coconut and vanilla give this jam a unique aroma, and curry probably adds Ayurvedic notes.

Ingredients:

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

Preparation:

Cut the apricots into pieces and place them in a saucepan.
Add vanillin. If you have vanilla, cut the pod in half and scoop out the pulp.
Pour sugar into the apricots, add citric acid or lemon juice.
Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
Add the coconut and curry powder to the pan and bring to the boil again.
That's all. All that remains is to put it in jars.

Recipe for apricot jam without cooking - 2 ways

You will need:

How many apricots will fit into 700 gr. jar
Sugar
For the syrup:
1 cup of sugar
1/2 cup water

Method No. 1

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

Method number 2

Halve apricots, remove pits
Place a layer of apricot halves in a sterilized jar.
Add sugar and continue alternating layer by layer until the jar is full.
Cover the jar with a sterilized lid
Place a towel on the bottom of a large container, place the jars, fill with water
Place on the fire and bring to a boil, sterilize the jars for 30-35 minutes
Screw the lids tightly, turn the jars over, cover with a warm cloth and let cool completely. Read more:

Apricot jam with kernels - a simple recipe for the winter

This apricot jam recipe is perfect for those who don’t want to spend too much time fiddling with preparations. In addition, you won’t need to throw away the seeds, because, yes, they will also be used! This will be strange to many.

Ingredients:

apricots - 1 kg;
sugar - 1 kg.

Preparation:

We choose fruits that are plump but ripe. Cut the apricots in half, remove the core, but! We don’t throw away the kernels! They will need to be cleaned.
Place the peeled and washed fruits in a saucepan and add sugar. Next, cover with a lid and let it brew.
As soon as the juice appears, put the pan on low heat.
After boiling, cook our future sunshine for another 5 minutes, skimming off the foam along the way.
After cooling completely, carefully remove the apricots. This is necessary so that the fruits do not overcook and remain elastic.
Now let’s move on to the syrup: let it boil, then cook for another 15 minutes over low heat, skimming off the foam. Place the apricots back and wait for them to boil, then cook for another 2 minutes. When we turn off the heat, add the washed and pre-dried kernels and mix.

The jam is completely ready, now you can put it into jars. Bon appetit!

Pitted apricot jam - recipe with lemon

The next recipe for apricot jam will be with lemon. Oh, how good it is to open a jar of tender, viscous, sunny jam in winter. Remember how you closed it, how you cooked it, remember those sunny days... By the way, such a delicacy will not only be tasty, but also healthy due to its citrus content!

Ingredients:

1.5 kilograms of sugar;
1 kg of juicy apricots;
one lemon;
200 ml water.

Preparation:

First of all, prepare the apricots. They need to be washed, cleaned, and the seeds removed.
Then we transfer the fruits into a saucepan and cover them with sugar and put them in a cold place for 8 hours.
It is best to prepare in the evening, then the apricots will produce syrup overnight. And in the morning you can start cooking.
The resulting juice is poured into the cooking basin. We put sugar and water in it. Then mix this whole sweet mass thoroughly. Heat and cook for 15 minutes.
Make sure the syrup simmers very low.
Afterwards we insist on pouring for another quarter of an hour. Pour the apricots cut into halves with this mixture and send them to a cool place for 6 hours.
Then heat the jam and cook it for about 5 minutes, skimming off the foam at the same time.
Let our almost finished jam cool. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.

Now you can put the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer it to storage. Bon appetit!

There is nothing better than pleasant conversations in the evenings with your family over a cup of delicious tea. To brighten up the evening and make it more enjoyable, you need to give preference to incredibly tasty and unusual apricot jam, which can be prepared according to several recipes.

Having knowledge helps make dessert more tender, tasty and varied. Want to know more detailed information? Then you should read the article to the end.

Apricot jam

Apricot jam– it’s simply an integral part of the product on every kitchen table. Jam is a universal delicacy that can be an addition to breakfast and tea, can be spread on bread, and can also be an excellent filling for various pastries, buns, pies and much more.

In addition to all this, apricot jam is very tasty and low-calorie, unlike all delicious cakes, casseroles and pastries. There are a lot of cooking options, every jam lover can get acquainted with them, just study this article in detail to the end.

It is simply not possible to prepare delicious and varied jam using one recipe, which is why today many options have been invented that are sure to please your taste. You will end up with completely different products that have individual taste characteristics; they will not overlap with other recipes.

Not everyone wants to use various additives in jam; many prefer to give preference to classic recipes that will have high quality and also do not contain any harmful substances. It is enough just to stock up on fruits, the main thing is that they are not overripe, because with such products the jam immediately loses its main taste characteristics.

It is worth familiarizing yourself with all the features of a tasty and pleasant recipe for apricot jam, stocking up on sugar, because without it, the jam will not have a complete and tasty look and taste. A little patience, enthusiasm, availability of all the necessary products, and you will definitely get a pleasant and indescribable taste of jam.

Classic jam recipes

Making classic jam is as easy as shelling pears, the main thing is to stock up the necessary products and utensils that may be useful in the process. To do this you will need:

Abrikosov;
Sahara;
Water;
Pots;
Cans and lids for sealing.

When these necessary elements are prepared, you can begin the process of making jam. There are several recipes classic jam, let's look at the following options:

Recipe 1

We take 1 kg of ripe but firm apricots, as well as 1.5 kg of sugar. Before cooking, be sure to rinse the fruit well and remove seeds.

We place the fruit in a container made of stainless steel, in which you need to cook the jam. Add sugar to the container, pour in one glass of water, place the container on the fire to prepare the syrup.

It must be cooked until it becomes transparent. After this, add the apricot halves to the syrup, mix everything thoroughly and turn off the heat without removing the container from the stove.

Then turn on the heat again, wait until it boils, and then cool the mixture. To get tasty and cooked jam, you need to wait a while, because you can only boil it twice a day.

The next morning, it is necessary to repeat the entire procedure again, and in the evening, a day later from the beginning, we set the apricots to cook until full readiness.

Recipe 2

To prepare this recipe, you will need as ripe apricots as possible; they should be soft. You will need 1000 g of fruit and 1000 g of sugar. Carefully wash 1 kg of fruit, prepare a container where the jam will be cooked, and cover everything with sugar.

You need to place a fire spreader under the bottom of the container, this will give you confidence that the jam will not burn, but will retain its practical appearance and all the beneficial taste characteristics.

After the container is prepared and the apricots are covered with sugar, you should turn on the heat to average speed so that the contents of the container gradually heat up and the water slowly begins to boil. It is worth noting that if you adjust the intensity of the fire very often, you can “kill” a large number of useful components in jam.

Be sure to gradually stir the fruits and sugar to achieve a uniform consistency. Over time, the heat must be gradually reduced so as not to cause the jam to burn. From this moment on, you should be patient, because you will have to wait until the jam becomes thick.

Tip: Before placing the finished jam in jars, they should be sterilized, this also applies to the lids.

Recipe 3

To prepare the following recipe you will need 1000 g of apricots and 500 g of sugar. Apricots should also be washed well in advance and get rid of the seeds, then pass them through a blender or meat grinder to obtain a homogeneous container.

All this must be thoroughly mixed and covered with sugar, allowing the resulting mixture to release the juice. After this, you need to turn on the fire, put a fire spreader on the burner and place a container with apricot on it.

We must not forget that the mass will very quickly reach a boiling point, which is why you should definitely stir it, gradually reducing the heat.

This recipe will not take much of your time; it will only take an hour to prepare. After this, you need to gradually put everything into pre-sterilized jars and roll up the lids using a machine.

Recipe 4

This recipe will appeal to people who constantly count calories and do not include sugar in their diet. For cooking you will only need 1 kg of apricots.
To make the jam tasty and sweet, you should definitely choose fruits that are characterized by absolute ripeness; they should be overripe, softened, because they already contain a sufficient amount of sugar, so no additional additives will be needed.

This version of apricots must be twisted in a meat grinder or blender, bring everything to a boil, and cook for five minutes. Such jam will have a very tasty and indescribable taste, which is very reminiscent of dried fruits. Also, in this version of jam a sufficient amount of vitamins will be preserved.

If you try to make jam according to this recipe at least once, you simply will not be able to refuse it. Do not doubt that it will become a real dessert for you. Even if you are on a diet, you do not need to give up sweet and tasty foods. Learn to make jam the correct way and simple recipe, it will definitely delight you with its unique taste.

Recipe 5

Take 1 kg of sugar and apricots, wash everything thoroughly and remove the pits. Place the apricots on a baking sheet and dry them in the oven. This will take several days; the oven should be turned on periodically to maintain heat. If possible, apricots can be dried in the sun, but the oven is still a more practical and affordable option.

After the apricots are well dried, you need to boil the syrup, for this you will need a glass of water and sugar, the syrup should be light in color. When the fruits are dried, pour them into the prepared syrup and cook until fully cooked. After this, according to the standard method, add jam to the jars and roll up.

Jam with seeds

The jam itself is very tasty and enjoyable, especially if you prepare it correctly and use it in combination with pies, buns, pancakes and other baked goods. Our grandmothers also mastered this recipe and used it regularly, because you simply cannot find a more pleasant and unearthly taste than jam with seeds gives.

The ingredients are as follows:

1 kg of apricots;
1 glass of water;
700 g sugar.

Each cooking recipe has its own secrets, so jam with seeds is no exception, we note the following:

If you don’t know which varieties of apricots you will need to prepare a particular recipe, be sure to take ripe and smooth fruits, in which case you will never go wrong.
The jam will turn out more delicious once you know all the nuances. It will be ready if you can see a thin string of syrup on the spoon. Each recipe has its own estimated time, which is why you should pay attention to the consistency.
Each recipe calls for the addition of certain ingredients, such as cinnamon, vanilla, cloves, or more. Be sure to experiment, remember, not a single ingredient can spoil the taste and smell of jam.
The winter jam recipe has its own secrets; it must be cooked in several batches. That is, they cooked it, let it cool, and cooked it again. In this case, you can really get a tasty and very aromatic dessert, which will be simply irreplaceable in the winter.

Let's get back to the recipe:

First, wash the apricots well. Then dry them on a towel. Make syrup from water and sugar, this will take only 5 minutes. Place whole apricots with pits.

Then bring the container to a boil and cook the finished apricots in this mode for 5 minutes. After this, immediately remove from the heat and let it brew. Place the apricots in a container in the refrigerator or other cool place. The next day we repeat the procedure again until the jam takes the form of a “thin thread”.

Tip: Any recipe should be sealed when cooled, then the jam will not separate and the fruit will not rise to the top.

Now you know how to make jam from apricot and with pits, you will definitely succeed, because the recipe is not complicated at all.

Jam with kernels

To prepare jam according to this recipe, you need the following ingredients:

1350 g apricot;
450 ml water;
1540 g sugar.

We take washed apricots and make small cuts in them, which will allow us to pull out the seeds from the inside without deforming the fruit itself. The resulting seeds must be split with a hammer or use a garlic crusher.

Place a container of water on the stove and bring it to a boil, then pour in the sugar and boil the solution until its volume is reduced by a quarter. After this, you need to drain all the liquid and boil it again.

Stuff the apricots and pour boiling water over them. Let stand for up to 10 hours, cook until the liquid is clear. After this, place the fruits in an airtight container and close them in a sterile container.

Jam with almonds

Take 950 g of sugar, 90 ml of water, 950 g of apricot and 155 g of almonds. It is very important to maintain these proportions. Pour boiled water over the almonds, leave for up to 15 minutes, and rinse everything with cool water. These steps must be repeated twice.

We clean the nuts from the shell. Squeeze out the pit and rinse the apricot well from the inside. We fill each hole where there was a bone with almonds. Pour sugar into a saucepan, fill it with water, cook, mix well until everything is dissolved.

Add the stuffed apricots to the syrup one at a time, bring to a boil and boil for 6 minutes. Let it cool. After this, boil again and cook everything for 7 minutes. Next, we pack everything into jars.

Jam with nuts

For preparation you will need the following ingredients:

1.1 kg sugar;
1.1 kg apricots;
340 g walnuts;
2 g citric acid;
420 mg water.

We clean the nuts, completely remove all the shells, as well as the membrane. Grind the nuts in a blender until smooth. In a separate container, mix water and sugar to obtain a clear and homogeneous mixture.

Take another container and put 3 liters of water on fire at 85 degrees. First you need to prepare the apricots, cut them into two even parts and remove the pits from them. Transfer them to a bowl for a couple of minutes. We wait until the jam cools down. Boil again and mix.

Jam in slices

Take 410 ml of water, 950 g of apricot, 1450 g of sugar. Wash the apricots, remove the pits, and divide the fruits into even slices. We heat the water, but do not bring it to a boil. Place the apricots in the container for 3 minutes. After this, it is imperative to cool the fruits with running water.

We prick the apricots, making several holes in each of them. Add sugar to the water and boil. Pour the entire solution over the fruit and wait 3.5 hours. Cook for 12 minutes, stirring thoroughly. The interval between cooking is 8 hours. The readiness of the jam must be determined by the color of the apricots; they should become translucent. We only roll it into sterile jars.

Jam with apples

We will need 580 g of apples, 130 g of lemon, 620 g of apricots, 950 g of sugar, a bag of Zhelfix and Quittin, you can also use other additives for making jam. Be sure to wash the fruits, get rid of the seeds, remove the skins from the apples, and rub them well.

In a blender, blend the apricots until smooth. Add a gelling agent and 40 g of sugar, mix everything well and boil. Add the remaining sugar and boil for three minutes.

Ginger jam

You need to prepare 1350 g of sugar, 1900 g of apricot, 20 g of ginger. We remove the pits from the apricots and cut them into any available pieces. Place the resulting pieces into a cooking container, add sugar. Mix everything well and cook for 30 minutes.

It is very important to monitor the foam, because its formation will be a fairly frequent process. Grate the ginger and add it to the jam. You definitely need to check the thickness of the dessert by dropping it on a saucer. If the jam does not spread, you can immediately add it to the jars.

Jam with coffee

We take the following ingredients:

800 g sugar;
1.1 kg apricot;
12 g vanilla sugar;
95 ml citrus juice;
60 g coffee beans.

We remove the seeds from the apricots, pass one half through a blender, and cut the other half into medium pieces. We take a spacious container and add fruit to it, adding sugar, vanilla sugar and pouring citrus juice on top. Mix everything very well. You should definitely grind the coffee beans in a mortar.

Take thick gauze and place the grains in it. Tie well and transfer to apricot mass. It is enough to withstand 2-3 hours. Boil for 15 minutes, mix well. When the jam thickens, remove the coffee. We pour everything into jars.

Jam with oranges

If you want to prepare such a dessert, you should have a lot of fruit, because the combination of oranges and apricots is quite tasty, because it can sometimes be extremely difficult to stop while tasting.

To prepare we will need:

3 kg sugar;
3 large and ripe oranges;
4-5 kg of apricots;
1.5 glasses of water.

Such jam must be cooked with zest, which is why the orange skin should not contain any stains or flaws. Cooking will take a long time, so cook at a quick fix you won't succeed.

The cooking process is as follows:

Wash and dry the apricots in small slices.
We make syrup from water and sugar, cook it for 5 minutes. As soon as the syrup has cooled, pour it over the apricot slices and put everything on the fire, boil and turn it off.
Leave it overnight to allow everything to cool, and put it back on the fire in the morning.
Apricots are boiled at least 2-3 times for the winter; oranges are added at the time of the last cooking.
The zest is first added to the jam. To do this, the fruits are dried, washed and thinly sliced. The zest is chopped into small pieces. Cook over low heat for 10 minutes.
During this time, the oranges are peeled and divided into slices. It is best to use whole slices, but citrus cut into pieces is often acceptable.

Tip: before slicing, prick the skin with a toothpick; in this case, when cooking, the slices will not wrinkle, but will be smooth.

Jam with peaches

Stock up on these ingredients:

500 g sugar;
1 kg of apricots;
1 kg of peaches.

Fruits should be washed and dried, and the seeds should be removed. Cut them into small slices. Mix the peaches and apricots and sprinkle them with sugar, leave in the refrigerator overnight to form juice. After this, you can proceed to cooking. Place the bowl on the fire, stir and bring to a boil, cook for 5 minutes, remove from the heat and let cool.

The procedure is repeated 5 times, heating the fruit over low heat. The better the resulting mixture cools, the tastier the dessert will be. If you use proper cooking, the mixture becomes viscous, like honey, and the fruit retains its aroma as much as possible.

Five-minute jam

To prepare this delicacy you will need 1 kg of sugar and 2 kg of ripe apricots. Making jam is very easy and quick, the main thing is to follow all the rules. You will receive a very tasty and aromatic dessert that will be difficult to refuse.

Let's look at the cooking process:

We wash the fruit, throw out the seeds, and put them on a plate.
Cover the fruit with sugar and let it brew for 12 hours. If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
If the fruits are very ripe and release juice on their own, then only 6-7 hours will be enough.
The next day, put the bowl on the fire, boil, and cook for 15 minutes. Cook 3-4 times, let the mixture cool for 5 minutes.

This is where the cooking process ends; before using, be sure to let the jam cool and place it in jars.

Apricot jam

Apricot jam, unlike regular jam, requires a more serious approach to preparation because it has a slightly thicker consistency. This option would be just a wonderful dessert for the winter.

The jam is characterized by a rather rich taste and also has a unique aroma. Despite the fact that it contains several times less useful substances than in jam, it is more popular.

Any type of apricot will be useful for cooking, the main thing is that they have a fibrous structure, regardless of their size. IN end result we get a mixture and tender pulp, so it doesn’t matter what size fruit was used.

The ingredients used are:

1.5 kg sugar;
3 kg soft apricot;
0.3 l of water.

The cooking recipe is as follows:

Take washed apricots. We get rid of the seeds, place them in a saucepan, add a small amount of water and cook on fire for 15 minutes. The mass must be homogeneous. Let the apricots cool for a couple of hours. To save your time, it is best to start cooking in the evening and continue in the morning.

After this, you need to drink the resulting mixture until you are full; this is quite a long task, so you need to be patient. The puree should be thick, it will be half the original amount. Pour sugar into the mixture and cook until it turns a dark amber color. It is important to ensure that the paste does not burn; to do this, you need to stir it all the time. Boiling jam fills jars or other containers.

Jam with gelatin

This jam will not leave any connoisseur of sweets indifferent. For preparation you will need the following ingredients:

800 g sugar;
1 kg apricot;
100 ml water;
3 tbsp. spoons of instant gelatin.

To begin with, we carry out standard procedures with apricots, separate the pulp and cover it with sugar. The pulp will immediately separate. Set aside the resulting mixture for a couple of hours so that even more juice is formed and the sugar becomes soluble.

The first time, 30 minutes of boiling over low heat will be enough. Let it cool for a day. The second time we cook for 20 minutes and collect the foam.

We dilute gelatin in cold water and let it swell. The third time we cook for 15 minutes, and add gelatin to the mixture, keeping it on low heat for all 2-3 minutes.

The jam turns out to be very thick, but not as thick as jelly. This consistency will allow you to enjoy it and enjoy its taste characteristics.

This jam can be eaten immediately or stored for the winter. Everyone will want to enjoy such an amazing dessert in winter, so you need to prepare for the cold season in advance.

Really tasty jam is obtained without seeds, which is why you should never be lazy to remove the seeds from apricots. There are separate recipes for jam with seeds, but classic recipes will be much more enjoyable and tasty without them.
If the seed kernels are not characterized by pleasant taste, then it is best to replace them with other components, because all this can simply ruin the overall taste of the dessert. A good option Almonds or nuts will be a substitute; they go perfectly with apricots.
If you remove the skin from apricots during cooking, you will get a more homogeneous mixture and pleasant pulp. If you cook this consistency for 30-40 minutes, the result will please you with its viscousness, which will resemble jam.
In order for the apricots to be fully cooked and to form the required consistency, it is best to choose medium-sized fruits, because they will reduce the cooking time and will also be practical to use. Be sure to get rid of the seeds if we're talking about about standard jam options. You also need to cut the fruit into two parts, because in this case it will be able to gain faster the right type, and will not take time to prepare it.
You need to cook the jam in a deep vessel, because the result will be very tasty, and one jar will not last you for a long time.
Before canning jam or preserves, jars and lids must be evaporated and undergo special treatment. This will not only save time, but will also increase safety at the time of eating.
There should be more fruits available than prescribed in the recipe, because various incidents may occur during the brewing process. To anticipate and avoid them, it is worth stocking up on a large number of apricots. All fruits must be thoroughly washed, free from any blemishes and ripe.
Before the cooking process, you need to take care of the availability of all the dishes, fruits and sugar, because the lack of certain ingredients can affect the quality and cooking time.

You have become familiar with all the modern recipes for preparing delicious apricot jam, as well as some tips that will help you make the process more enjoyable and memorable.

If you follow all the rules, jam or jam will be very tasty, aromatic and healthy. Everything is in your hands, stock up on fruit, gather your thoughts and create. You yourself are the creators of delicious, healthy and low-calorie desserts.

Just a few days and your kitchen will have enough delicious options jam, with which no frost or unpleasant weather is scary. Try to create not only classic options recipes, but also use exclusive options that have amazing taste characteristics.

Watch the video - apricot jam “Five Minute”:

Watch the video - a simple recipe for apricot jam:

The time has come for apricots. Juicy, sweet, aromatic - it’s simply impossible not to eat at least a couple. This year's harvest was big and I want to save it. How can you prepare apricots for the winter? You can make compote. Dried apricots are also great to eat in winter. But most of all we love apricot jam and jam. This is one of the most favorite delicacies. Usually, it’s rare that a jar manages to survive until March. Already by the New Year, jam disappears from the shelves. 🙂 I would like to offer you, my readers, several recipes for apricot jam that you can prepare at home. These recipes have been tested by my family and the families of my friends.

Pitted apricot jam - a recipe for the winter

The simplest one, one might say classic recipe, apricot jam. The berries in this jam are whole and soaked in thick syrup. Strong, dense berries are suitable for its preparation.

So, what is needed for this delicacy:

pitted apricot berries - 1 kg;
sugar - 1 kg.

How to make pitted apricot jam for the winter, recipe with photo:

1. Wash the apricot berries thoroughly. We take out the seeds, dividing the berries into two halves. You can cut the slices in half if the apricots are large.

2. Place everything in a container for making jam and add sugar.

3. Cover with a lid and leave until the apricot releases juice and the sugar completely melts.

4. Now put the container with apricots on the fire and bring to a boil. Remove any foam that appears during cooking. Cool the jam and put it back on the fire and bring to a boil. In total, you need to repeat the procedure three times.

4. After the third time, pour the jam into pre-prepared jars (we sterilize them) and close the lids.

5. That's all. Our wonderful apricot delicacy is ready.

Apricot jam in a bread maker

Wonderful apricot jam is made in a bread maker. In this recipe, you can even use soft and crushed fruits. This recipe for jam in a bread machine is wonderful because you can put everything in this wonderful assistant and forget it for a certain time, then take out the finished jam and enjoy its amazing taste and aroma. And such jam turns out to be very homogeneous and thick.

Products for jam:

pitted apricots - 1 kg;
sugar - 2 tbsp;
lemon juice - 3 tbsp.

Making apricot jam in a bread maker:

1. Wash the apricots and remove the pits. Cut into slices.

2. Place them in a bread machine bucket.

3. Add sugar and pour in lemon juice.

4. Place the bucket in the bread machine and select the “Jam” button in the “Menu”. Now click “Start”.

5. We wait for the sound signal from our assistant and put the jam into the prepared jars. We roll up the jars with lids.

6. In winter, we take it out and enjoy wonderful jam.

Apricot jam slices with kernels

I offer you a simple recipe for pitted apricot jam with kernels. This jam is very simple to prepare, but the taste is amazing.

What you need for jam:

apricots - 1 kg;
sugar - 800g.

How to make seedless apricot jam for the winter:

1. Wash the apricot berries thoroughly and place them on a baking sheet to dry. Then separate the pulp from the seeds. Place the bricot halves in a cooking bowl with the centers facing up and lightly sprinkle with sugar.

2. Place all the apricots in a bowl in rows, sprinkling each row with sugar.

3. Leave for several hours so that the aurikos release their juice and the sugar melts.

4. Place the bowl of apricots on the fire and bring to a boil. Then leave the jam to cool completely.

5. Place the bowl with the berries on the fire again and boil for 5 minutes over low heat. We repeat this three times in total.

6. Don’t forget to skim off the foam while boiling. We do not mix the berries in the basin, but shake them, as with. This will preserve the integrity of our slices.

7. When we put the jam on the fire for the third time, we add peeled apricot kernels to the basin. Mix carefully. Cook for another 10 minutes.

8. Place the jam in pre-prepared jars and close the lids. Turn it upside down and wrap it in a warm blanket. Leave the jars until they cool completely.

9. Enjoy very tasty jam. Enjoy your tea!

Thick apricot jam with orange

The jam according to this video recipe is thick, aromatic and very tasty. It is very easy to prepare.

Apricot jam with whole berries in syrup

There is another wonderful way to make apricot jam. The fruits are filled with syrup and therefore remain intact.

What you need for jam:

pitted apricot fruits - 1.5 kg;
sugar - 1 kg;
water - 200 ml;
citric acid - 0.5 tsp.

How to cook apricot jam in syrup:

1. Wash the apricot fruits and remove the seeds. Place the slices in a container of suitable size, taking into account that the fruits will be filled with syrup.

2. Let's start preparing the syrup. Pour sugar into a saucepan and fill it with water. Put it all on the fire and bring to a boil.

3. As soon as the syrup boils, add citric acid. Stir and let the syrup simmer for another 10 minutes.

4. Remove the syrup from the heat and pour it over our apricots. You can press the berries on top a little so that they are completely covered with syrup. Cover with a lid and leave for 20-30 minutes.

5. Drain the syrup from the berries and boil it for 10 minutes. Then pour it over the berries again and leave it covered for 20-30 minutes.

6. For the third time, drain the syrup and repeat the procedure from point 5.

7. Last time drain the syrup and set it on fire. While the syrup is boiling, place the apricot slices into prepared jars.

8. Pour the boiled syrup into jars and close them with lids.

9. That's all. Our jam is ready.

Apricot trees were bred in South-East Asia and soon spread to many countries. This plant was especially popular in Armenia, which is perhaps why apricot is called Prúnus armeniáca in Latin. There are about 20 varieties of this fruit in the world, the sweetest of which, originally from Central Asia, are called apricots. There are also wild apricots growing in Moldova and the North Caucasus, they are called zherdeli.

But no matter what specific type of apricot we are talking about, it is definitely worth mentioning the extraordinary value of this product. It contains a lot of vitamin C, folic acid, carotene (provitamin A), tartaric acid, trace elements (potassium, magnesium, phosphorus, iron, iodine), flavonoids, sugars, tannins, pectin and much more. Apricots are very useful for vitamin deficiency, anemia and cardiovascular diseases.

Unfortunately, all year round The Russian climate does not allow eating fresh apricots, but you can make jam from them, which will be no less tasty and healthy. For jam, depending on the recipe, you can use both ripe and slightly unripe fruits. You can prepare it only from apricots, or you can combine different fruits. The texture of the finished delicacy can also be different; in addition to traditional preserves, it can be jams or confitures.

Apricot jam - preparing dishes

For cooking you will need enamel dishes. Its volume is selected at the rate of approximately 1.5 liters per 1 kg of fresh fruit. It is better if the pan is wide and low, then it will be easier to stir the jam during the cooking process. Used for storing jam glass jars which should be pre-sterilized. To do this, pre-washed jars are placed in a large container of water and boiled for several minutes. To remove jars from boiling water without getting burned, it is better to stock up on special tongs. The size of the container is determined by the appetites of your household. Opened jar It’s better not to store it for a long time, that is, the less jam you can eat in a couple of days, the smaller the container should be. As for the lids, you can use screw-on metal, glass, plastic, or you can simply close the jar with parchment and tie it with twine.

Apricot jam - preparing the fruit

For jam, you can use any variety of apricots, including semi-wild apricots. Overripe fruits should not be used. Apricots are boiled either whole or in the form of halves, having previously separated the pits. Some housewives only cut the fruit a little so that after removing the seed the fruit is almost whole. This mainly depends on the size of the fruit and individual preference. Sometimes kernels extracted from the seeds are put into jam, but you need to be careful with such recipes, since sometimes the kernels can cause unpleasant consequences up to poisoning.

Apricot jam (option 1)

To prepare this jam, it is better to use lightly unripe fruits. They should be washed thoroughly, dried on a towel, pitted and placed in an enamel container. Next, prepare a syrup from sugar and water in a ratio of 4:1 (that is, 800 grams of sugar are required for 200 ml of water). Granulated sugar is poured with water in a separate pan, and with continuous stirring, the resulting mixture is brought to a boil. Next, the prepared apricots are filled with syrup at the rate of 1 liter per 1 kg of fruit. After this, the container should be covered with a towel and left in a cool place for 10-12 hours (for example, overnight). Then the syrup is poured into a saucepan, brought to a boil again, poured over the fruit and again left for the same time. The process should be repeated 3-4 times, then the fruits in the finished jam will remain intact and appetizing in appearance. After all this, put the jam on low heat and cook for 35-40 minutes. Next, it is poured into prepared jars, tightly closed with lids and placed in a cool place.

Apricot jam (option 2)

For those who do not have time to repeatedly manipulate the syrup, there is another recipe. Apricots should be washed, dried and pitted. Next, they need to be covered with granulated sugar in a ratio of 1 kg of sand per 1 kg of fruit. It is necessary to wait until the fruits give juice, which completely covers them. After this, the container is placed on low heat, and the jam is brought to a boil with constant stirring. As soon as the contents of the pan boil, remove it from the heat and cool to room temperature. After this, bring to a boil again, repeating this procedure 2-3 times. This also contributes to better preservation of the fruit in the finished jam.

Apricot jam with oranges

For those who like a pleasant sourness in their dishes, a recipe for apricot jam with oranges is suitable. For this dish you will need 1 kg of oranges and 2 kg of sugar per 4 kg of apricots. Oranges should be cut into half rings, and apricots should be divided into halves, removing the seeds. Next, the fruits are placed in an enamel bowl and covered with sugar. After 2-3 hours, place the dishes on low heat and bring to a boil. Cool and repeat the process. Next, put them in jars, close them tightly and place them in a cool place.

Apricot jam

For this dish, you need to take very ripe fruits, wash them, dry them, separate the seeds and pass them through a meat grinder. You can also grind it in a mixer, blender or food processor. Next, the resulting puree should be mixed with sugar at the rate of 0.5 kg of sugar per 1 kg of fruit. They make jam on high fire with constant vigorous stirring for 12-15 minutes. They are placed in jars while hot, wrapped warmly and kept until completely cooled. Store the finished jam in a cool place.

Tip 1. Only fruits are suitable for jam with seeds large size with nucleoli, having a pleasant sweet taste. If the kernel is bitter or sour, it is not recommended to use it.

Tip 2. To ensure that the apricot remains intact, the pit can be removed not by cutting the fruit, but simply by pushing it out with a wooden stick. An indispensable condition for such a decision is that the apricot must be very ripe.

Tip 3. For better preservation, you can add a little citric acid to the jam (about ½ teaspoon per 2 kg of jam).

Bright apricot jam loved by many. Apricots can be harvested for the winter in halves, whole, cooked into thick jam or slices.

Yours apricot jam transform if you add various nuts, mint, oranges or lemons. In winter, jam is used to make pies, buns, or as a fragrant, sweet dessert for tea.

Verified apricot jam recipes for your attention. 5 easy-to-prepare recipes: jam from apricot halves, thick jam, apricots with walnuts, apricot jam with oranges, apricot jam with pits.

You will get fragrant apricots in halves; drinking tea with such a dessert in winter is a wonderful delicacy.

Ingredients: pitted apricots 1.2 kg, sugar 1.2 kg.

Recipe

Sort through the apricots, remove rotten and damaged fruits. Wash the apricots in water. Using a knife, cut the apricots in half and carefully remove the pits so that the halves remain intact.

Place the halves in a saucepan and sprinkle with sugar. Leave the apricots for 8-10 hours to release the juice.

Place the apricots on the fire, bring to a boil and cook for 5 minutes. Skim off any foam that forms. Wash and sterilize jars and lids in advance.

Ready apricot jam halves put into jars and roll up the lids, store in a cool place. No need to cover. I got 1.5 liters of sweet apricot jam.

Jam is very easy to prepare, and in the end you will get very tasty, thick and aromatic jam.

Ingredients: pitted apricots 1.2 kg, sugar 600 g.

Recipe

Wash the apricots, remove the pits by cutting them into halves or breaking them with your hands. Place pitted apricots in a bowl and sprinkle with sugar. Mix well and place the apricots and sugar in a saucepan to make jam.

Place the pan on low heat and bring to a boil. Cook over low heat for 15 minutes; if foam appears, remove. Stir the jam periodically. After the time has passed, turn off the heat and leave the apricot jam to cool to room temperature.

Repeat the cooking procedure for 15 minutes and cooling 2 more times. If you cook the jam longer, it will become jam-like.

Place the finished apricot jam into sterilized jars and roll up the lids. This amount of ingredients yielded 2 half-liter jars of aromatic, thick apricot jam.

Adding walnuts to jam will add a special taste and aroma.

Ingredients: pitted apricots 1.5 kg, sugar 1 kg, walnuts, shelled 150 g.

Recipe

Wash the apricots and remove the pits. Sprinkle apricots with sugar and stir.

Place on the fire, bring to a boil and simmer over low heat until the juice runs clear (it took me 15 minutes). Skim off foam constantly.

Add walnuts to the jam, stir and cook for 20 minutes over low heat.

Prepare jars and lids in advance, wash and sterilize. Pour the prepared apricot jam with walnuts into jars and roll up the lids.

These ingredients made 3 half-liter jars of aromatic jam.

Video - Apricot Jam - Very Tasty and Simple

Very fragrant and delicious jam from apricots with oranges. This jam has a citrus aroma with a particularly delicate taste.

Ingredients: pitted apricots 1.6 kg, sugar 800 g, oranges 400-500 g.

Recipe

Wash the apricots, remove the pits, sprinkle with sugar and mix. Wash the oranges and cut them into half rings. Combine oranges and apricots with sugar.

Place the pan on the fire, cook over low heat, skimming off the foam. After boiling, cook for 25-30 minutes until foam completely stops forming.

Sterilize jars and lids. Pour the finished jam into jars and roll up the lids.

It turned out 1 liter and 2 half-liter jars of aromatic jam.

A tasty delicacy is jam with apricot kernels, which tastes like a nut. Children love this jam, which can replace candy. The kernel, being inside the apricot, is soaked in syrup during cooking - it turns out very tasty.

Ingredients: apricots 1 kg, sugar 1 kg, water 100 ml.

Recipe

For jam, prepare large and dense apricots with sweet pits. Wash the apricots and remove the pits. To keep the apricots intact, grasp the fruit with your fingers and, using a wooden stick or similar object, push the pit out.

Break the seeds with a hammer and remove the kernels inside them.

Make syrup from sugar and water. Pour boiling syrup over apricots. After cooling completely, drain the syrup and after heating the syrup, pour the apricots again.

Repeat the procedure in general 3-4 times. We don't cook apricots. Pour the prepared apricot jam with pits into sterilized jars and roll up the lids. Store jam in a cool place.

Excellent filling for rolls, pies and cookies. Fragrant and tasty apricot jam is prepared very simply.

Ingredients: apricots 2 kg, sugar 700 g, water 50 ml.

Recipe

Wash the apricots and remove the pits. Pour into a thick-bottomed saucepan, add water, and cover with a lid. Place on the fire for 10-15 minutes to soften.

Remove the pan from the stove, grind it into a homogeneous mass using a blender, you can also rub it through a metal sieve, but this takes a long time, but the result is the same.

Add sugar, stir and put on fire. If your apricots are sour, you can add more sugar. Cook after boiling for 30-40 minutes until the jam thickens a little. Skim any foam that appears during cooking and stir occasionally. The cooking time depends on the apricot variety.