Apricot jam “15 minutes. Apricot confiture is a delicate dessert with the taste of the sun. A selection of recipes for apricot jam for tea, for the winter, for baking

Dasha 06/25/12
How delicious! I’ll definitely cook it as soon as the apricot peak arrives

Mirina 06/28/12
The market is already full of apricots, both ripe and green. Yesterday I made jam, it turned out so beautiful, thanks for the recipe.

Victoria 07.27.12
Thanks for the recipe, I always have a problem with overripe fruit, but this turned out to be great jam!

Tanya 07/03/13
I cooked the apricots for 30 minutes, the jam turned out thick and dark amber in color. It seems to me that we call it jam. Delicious spread on a bun or as a filling in pies.

Larisa 07/24/13
I was very pleased with the recipe. The apricot jam turned out thick and fragrant.

Ella 07.29.13
apricot jam I got it a little rare, but tasty (I’m very sorry that it’s a little rare, but I don’t understand why)

Alyona
Ella, the apricots were probably very juicy, so they released a lot of juice. It should have been simmered a little longer until it reached the desired consistency. Next time you make jam, pay attention to the juiciness of the fruit and add more if necessary. less water. Instead of a glass, pour in 2/3.

Vika 02.02.14
I really wanted the apricot jam to be thicker, but apparently I didn’t finish cooking it. I was in a hurry again).

Julia 07/08/14
Thanks, easy, I'll do it!

Olesya 02/15/15
The apricot jam turned out to be absolutely delicious, so thick and aromatic. I got used to putting it in pies - even better apple jam, and the pancakes with this jam are excellent. It’s also good to spread on toast with tea; my child eats them instead of store-bought cookies.

Olesya Zhumakpayeva 28.06.15
This is something incredible) Just space) My parents grow apricots, they picked them and cooked them) I’m on a diet myself, but I tried it

Alena 07/28/15
Olesya, thank you for your feedback. Glad you liked the jam)))

Alla Nikolaevna 07/04/16
For the first time in 40 years of experience I hear that jam is cooked for 15-20 minutes. and rolled up. This will be some kind of compote. In Armenia, they cook it like this: We add berries (halves or quarters - why strain them? We even add seeds) and when the juice comes out, it’s usually on the trail. day - put on fire. The first time we bring it to a boil and turn off the heat. If it is morning, then in the evening we bring the cooled mass back to a boil over low heat. Remove the foam and stir so as not to burn. We leave it until the next morning. In the morning, bring to a boil again and turn off. Place the cooled jam into clean, dry jars and roll up or cover with lids. I don’t pour water into the jam at all - my own juice is enough.

Alyona
Alla Nikolaevna, you didn’t read the recipe carefully. The apricots are first boiled, then ground, and only then the jam itself is made from the ground pulp without adding water. This produces a homogeneous, thick apricot jam that can be spread on toast, etc. Your recipe is good, but it is apricot jam in slices, but not jam. Although I think there is some confusion here because English name, their jam is jam, confiture, and jelly. But we have our own name for each type of “jam”))))))

Lara 06.24.17
My family loves apricot jam so that the spoon can stand up. Therefore, I increased the cooking time to 40 minutes. It turned out exactly what was required and the color became dark amber.

Ksenia 07/30/17
Very tender and fragrant apricot jam! I'm glad I chose this recipe!

Galina 06/17/18
Alena, I didn’t see anything about water.

Alyona
Galina, in the second point: pour boiling water over the apricot halves (1 cup).

Ekaterina 07/03/18
It makes very tasty jam! I made this recipe last year and the whole family loved it.

Alyona
Ekaterina, thank you very much for your feedback)))))

Alla 07/08/18
if the apricots are very juicy, first boil them without sugar so they retain their color, add sugar later

Hello, dear readers. Today I want to tell you how to make apricot jam at home. Moreover, our jam will be like from the store, thick and homogeneous. We will do this without adding gelatin, and indeed without any additives, just sugar and apricot slices. Except for a little water, which will evaporate anyway. This jam will be perfectly stored anywhere and is suitable for preserving for the winter.

The idea to make apricot jam came while on vacation, because it has so many benefits. ABOUT beneficial properties apricot can be found in this article ““. And upon our return they just gave us a bucket of apricots. And since we live in an apartment, we appreciate every berry that comes our way. So we prepared not only jam, but you will learn about this in one of the following articles.

To begin with, we poured water over our apricots and left them for about 20 minutes so that they *acidified* well. Apricots have a fleecy skin, and dust gets into it, which is not immediately washed out.

After soaking, we begin to remove the pits, or peel the apricots into slices. To do this, it is better to take an apricot variety whose pits can be easily removed. We will make jam without seeds.

Now we decide how much jam we will cook. Since I’m the only one with a sweet tooth in our family, chocolate doesn’t count, we won’t cook a lot. I will show the example of 1.5 kilograms of apricots, already shelled.

We have several options, either grind the apricots in a blender, or the old fashioned way, through a sieve. I prefer pure jam, so I chose the sieve option. In order to grind the apricot through a sieve, we need to soften it. Pour a glass of water into our container and put it on low heat. We leave it to simmer for 50 minutes. Of course, it could be less, but I decided to keep it for as long as I could.

And here is the result of softening our slices. As you can see in the photo, the apricot has released juice and is covered with water. The photo shows already cooled slices; I prefer that hot apricots do not come into contact with the iron sieve. Although it is stainless, it is safer to work with a cold product.

And here is an example of grinding slices into puree. I spotted this option on the Internet; we used to grind it with a spoon or our hands. Using a whisk you can grind quickly and well. So this is the method I recommend.

In the photo below on the right you can see this is the entire mass that remains from 1.5 kilograms of apricot slices. I threw it away, it's fiber. You may end up with more fiber, depending on the type of apricot.

Now add sugar to the puree. The proportions are one to one. For 1.5 kilograms of apricot, I took 1.5 kilograms of sugar. Our puree turned out to be about 1.5 kilograms (we added water and discarded the fiber). The fibers turned out to be about 120 grams, the rest was evaporated by water.

It is better to take a container that is not enameled, but copper, aluminum, or simply stainless. The container should be filled halfway, it is advisable not to allow more. When boiling, foam rises, and it’s very good that I remembered this in time.

Let our jam simmer over low heat for about 1.5 hours. I don’t recommend turning the heat up too high, it might burn.

We languish to such a state. In appearance, the jam already resembles caramel, the color is the same and air bubbles rise as when caramel is cooked.

In the photo, the jam is boiling strongly, I deliberately made the fire stronger before pouring it into the jars.

You can remove the foam while simmering, I didn’t do this. It is believed that the most aromatic part is in the foam. We didn’t use any flavorings, such as lemon, orange, or other fruits, because we wanted pure apricot jam, without any unnecessary aftertaste.

Pour into dry, clean jars. It is not necessary to sterilize the jars, nor the lids. Just a dry and clean container is enough.

But we got such beauty. As you can see in the first photo, the jam turned out to be thick, it doesn’t just hold a spoon, it holds its shape.

From the ingredients obtained, we got a total of 1.8 liters of jam (in volume). You can not simmer for so long, but reduce the heat treatment time by half. But then the jam will not be so thick. I will disappoint lovers of light color, namely apricot, the jam will not become lighter even with reduced heat treatment.

Now you can easily prepare apricot jam for the winter. This jam can not only be spread on bread, but also made into delicious bagels. For example, like these.

Why am I talking about bagels? Because when Elena saw this jam, she immediately wanted to make bagels.

Cook with pleasure and love, and it will all come back to you many times over!

After the apricots were washed, I started cleaning them. Simply put, I removed the skin from each one using a sharp knife. Fortunately, this was not difficult to do, since it slides off on its own from ripe apricots. By the way, the resulting “waste” produced a delicious compote.

As a result, such a preparation of pulp was obtained.

One or two and the homogeneous apricot puree is ready.

Add granulated sugar and mix.

Transfer the resulting apricot mass into a stainless saucepan and place it on low heat.

We don’t go anywhere and mix the future apricot jam, making sure to touch the bottom. Bring to a boil and simmer for another 15 minutes. Then remove from heat and leave until completely cool.

And here I reveal the secret of the name. If you want to get apricot jam as a result, then this basically ends the preparation. All you have to do is pour it into sterilized jars, roll up the lids and the preparation for the winter is ready.

But if you want to get jam from apricots, then you will need to boil them two or three more times to achieve the proper thickness. In this case, its quantity will naturally decrease (boil down). How did it work out for me?

In any case, whether you make apricot jam or apricot jam in winter, the result of your labor will be appreciated!

We thank Lebed Lyudmila for the recipe and photo of the preparation.

While it’s still summer, you need to hurry up and make the necessary preparations that will make your culinary worries easier in the winter. Apricot jam applies specifically to such preparations. Every year I make sure to prepare several jars of this delicacy to use when decorating cakes, cupcakes, and pies. Often in culinary recipes you will find that before applying glaze or cream, the surface of the cakes is smeared with apricot jam. This is done so that the icing and cream adhere better to the surface of the cake. Apricot jam has a mild flavor and will not dominate. Before applying apricot jam to the cake, it should be slightly warmed up, because... it turns out very thick. Of course, with this delicious jam It’s nice to drink tea too. So, apricot jam is good in all forms and is a must-have in our pantry.

Ingredients

To make apricot jam we will need:

apricots - 1 kg;

sugar - 1 kg.

Cooking steps

Help yourself and have a good mood!

Using this recipe you can make jam from any berries and fruits. The jams turn out thick, aromatic, and tasty.

I always close up apricot jam for the winter - my family loves it very much. And over the years I have accumulated many of his recipes. Each of them is good in its own way: it cooks very quickly, with orange zest it turns out incredibly aromatic, etc. But this year, the undisputed leader was the recipe for apricot jam with the beautiful name “Fairytale”.

It really is almost magical - it contains only sugar and apricots, but it doesn’t take long to prepare, and the end result is a very beautiful and thick apricot jam. The whole secret is in in an unusual way its preparations. The fact is that sugar is not added to apricots all at once, but in portions.

At the same time, everything happens quite quickly and easily, so even a housewife who has not done conservation before can cope without any problems. Especially if she has this master class at hand, which tells in great detail how to make apricot jam - thick and tasty.

Ingredients:

• 1 kg of apricots;
• 1 kg sugar;
• 1/3 teaspoon citric acid;
• 2-3 tablespoons of water.

These ingredients make 1.2 - 1.3 liters of jam. The weight of apricots already pitted is indicated.

How to make apricot jam:

We sort through the apricots. We remove unripe, rotten fruits. Ripe, slightly crushed apricots are quite suitable for making jam. Wash apricots in large quantities cold water.

Using a small knife, cut the apricots along the groove and remove the pits. If the apricots are very large, you can cut each half in half again.

Pour water into the bottom of a wide, thick-bottomed pan and add the apricots. It is best to take a stainless steel pan; do not use an enameled one - the jam will burn.

In total we will have 4 servings of sugar, each 250 grams. Cover the apricots with a portion of sugar and add citric acid. Mix.

Place the saucepan with the apricots over medium heat and, stirring all the time, bring to a boil. Remove the foam, reduce the heat slightly so that there is no very violent boiling, and cook for 5 minutes. During this time, stir a couple of times.

Pour in a second portion of sugar, mix again and proceed in the same way - bring to a boil and cook for 5 minutes. We repeat the process for the remaining two portions of sugar.

During cooking, apricots hardly change color - they remain bright and do not darken. Only every time you add sugar, you will feel how the thickness of the jam will change. By the end of cooking, the jam will be thick, but very plastic - it will easily spread over the plate. But as it cools, it will become thicker. Completely cooled jam has a consistency similar to marmalade - you can even cut it off with a knife.

During the cooking process, do not forget to skim the foam from the jam.

The finished jam is immediately packaged in pre-sterilized, wiped dry jars and hermetically sealed with boiled lids (also wiped dry).