Apricots for the winter: apricot jam, apricot jam. Amazing apricot jam: an old Hungarian recipe and modern cooking methods

Being rich in pectin, apricots are great for making jams even without additional thickeners. Details on how to cook apricot jam at home using various techniques we will describe below.

How to properly prepare apricot jam?

This recipe makes jam using the basic three ingredients, without adding gelatin or pectin. This technique is much simpler, but also takes more time required to boil the fruit.

Ingredients:

• apricots (halved) – 8 tbsp.;
• lemon juice – 55 ml;
• sugar – 940 g.

Preparation

Place the prepared apricot halves in an enamel bowl, pour lemon juice and cover with granulated sugar. Place the bowl with the fruit over medium heat and wait until the liquid comes out of the fruit, mixes with the sugar and turns into syrup. When the syrup comes to a boil, reduce the heat and leave everything to simmer for half an hour, stirring occasionally to avoid the apricots sticking to the bottom of the dish. At the end of the time, when the jam becomes homogeneous, it can be laid out in a pre-sterilized container and rolled up.

How to make delicious apricot jam for the winter?

Apricots can be combined with a wide variety of additives. In this case, we decided to supplement the jam with alcohol by adding a little kirsch to the fruit.

Ingredients:

• apricots – 1.3 kg;
• water – 55 ml;
• sugar – 590 g;
• – 10 ml;
• Kirsch – 15 ml.

Preparation

Prepare the apricots by halving the fruit and removing the pit. Place the apricots in an enamel bowl, add water and boil until softened. Add granulated sugar and continue cooking until the jam is smooth and thickens. Drop the thickened jam onto the cooled freezer saucer to check its readiness. If a drop of jam has frozen, covered with a film, then the workpiece is ready to be poured into a sterile container. Just add kirsch and lemon juice to the jam first.

How to make apricot jam with gelatin?

Gelatin in the apricot jam recipe helps to significantly reduce the preparation time. True, before briefly boiling the apricots will need to stand covered with sugar in order to release a sufficient amount of juice.

Ingredients:

• apricots – 2.3 kg;
• sugar – 1.8 kg;
• – 115 g.

Preparation

Cut the apricots into desired size pieces. Place each piece in an enamel bowl and cover with a mixture of sugar and gelatin. Leave the fruits to juice overnight, and in the morning place the future jam over medium heat and boil for 7-10 minutes. Distribute the still hot preparation into a pre-sterilized container.

If you don’t know how to make apricot jam in a slow cooker, you can also use this recipe. Set the “Stew” mode and cook all the ingredients for an hour.

How to make apricot jam with “Jam”?

“Jam” is the name of an additive for home canning that contains sugar, citric acid and pectin. Thanks to the latter, homemade jams can thicken greatly in a minimum amount of time.

All proportions of ingredients are indicated on the “Jam” packaging. Prepare the apricots by removing the flesh from the pit, then place it in an enamel bowl and mash well. Add the “Jam” and boil the jam for about 5-7 minutes. Pour the prepared jam into jars and roll up.

Today we will offer you simple recipes, which even a young or inexperienced housewife can easily handle. As a result, you can prepare aromatic apricot jam with different flavors. This treat will delight your family and guests all winter long, until the new season arrives.

Classic apricot jam recipe

If you are lucky enough to have a rich harvest of fruits in your garden, then be sure to use this recipe. The sweet dessert can always be served with crispy toast for breakfast or made into light cakes.

Ingredients:

• apricots – two kilograms;
• lemon juice - a quarter glass;
• water - half a glass;
• sugar - four glasses;
• gelatin or pectin - one sachet.

First you need to process the fruit. Wash, remove seeds, and cut the pulp into small pieces. Wash and sterilize the jars in any convenient way. Boil the tin lids on the stove for a few minutes.

Combine water with lemon juice, half the sugar and gelatin in a large saucepan. Mix the products and add fruits to them. Bring the mixture to a boil and then add the remaining sugar. After this, turn up the heat and bring the jam to a boil again.

Checking the consistency of the future dessert is very simple. To do this, cool the spoon in ice water and scoop up the jam with it. If the result does not suit you, then add a little more gelatin to the pan and cook the products for some more time.

After a minute, remove the pan from the stove and pour the hot dessert into jars.
Roll up the lids with a key and turn the dishes upside down. When the jam has cooled, it can be served immediately with hot tea or stored until winter.

Jam with apricots and rosemary

Using a multicooker will simplify the process of cooking dessert and make it even more enjoyable. Apricot jams for the winter can be prepared with aromatic herbs and spices. We suggest using rosemary this time, but you can experiment with other additives in the future.

Ingredients:

• two kilograms of apricots;
• one and a half kilograms of sugar;
• two sprigs of rosemary.

So, let's prepare apricot jam. You need to put peeled and finely chopped fruits in a slow cooker, and then fill them with water (you will need about half a glass). Set the “Stew” mode and cook the fruit for half an hour.

Place rosemary in a saucepan and pour 100 ml of water into it. After the broth boils, cook the herbs for another five minutes. Remove the sprigs from the pan and set them aside.

When the apricots are soft, remove them from the bowl and puree them in a blender. Then return the puree back and pour in the aromatic broth. Add sugar and set the cooking mode to 40 minutes. Do not forget to periodically remove the foam and stir the sweet mass.

If desired, you can cook the jam on the stove in a regular saucepan. In this case, the cooking time will increase to one and a half hours.

When the jam is ready, put it in jars and roll up. As usual, it is better to cover the dishes with a woolen blanket or a warm blanket. The next day, the treat can be sent to the pantry or any dark and cool place. And, of course, you can open one jar at once to enjoy your favorite dessert to the fullest.

Apricot jam with almonds

The original taste of this sweet homemade preparation allows you to expand the scope of its application. For example, you can use apricot nut jams as a filling for puff pastries or scones.

Ingredients:

• apricots – 30 grams;
• almonds – 30 pieces;
• cane sugar – 200 grams.

The recipe for apricot jam is very simple. You will be convinced of this when you read it to the end.

Pour over almonds hot water, and after a couple of minutes, drain the liquid and peel the nuts. Immediately after this, you need to dry the kernels in a dry frying pan.

You can achieve the original taste without the help of almonds. To do this, you will only need a few kernels extracted from apricot kernels. Add them to the jam a couple of minutes before the end of cooking.

Wash the fruits, peel and remove seeds. After that, cut them into slices and grind with a blender. Add sugar to the resulting puree and beat the ingredients again. Place the fruit mixture on the fire and bring it to a boil.

After five minutes, remove the film from the surface of the jam and add the prepared nuts to it. Cook the treat for another two or three minutes, and then transfer it to glass jars. Roll up the blanks in the usual way, cool them and take them to the pantry

Apricot jams, the recipes for which we have described on this page, turn out very tasty and beautiful. Having a jar of sweet treats in stock, you can always please your guests with a fragrant dessert or prepare a fruit pie for their arrival.

Video recipe for apricot jam with orange slices

Greetings, dear readers and friends of the site! Apricot jam I’ve been making this from my own apricots for several years now, and now this recipe is very popular – it’s the season! We ran out of apricots long ago, and the apricot holiday has passed, but for many apricots have just begun to appear on the shelves.

Today I will give a simple and easy apricot jam recipe , how I was taught to cook here in Greece. By the way, here they call it marmalade. In the first years of my life here, I took any apricots for marmalade and jam. My husband was perplexed - don’t you understand that this variety is not suitable? Here they will be baby(late apricot variety) - they are more aromatic, and cook from them!

And I said – you don’t understand! We are accustomed to cook from what we have, and not from what we need! What we managed to buy or grow - that’s what we cook from, not the count!

Now I also understand the difference and have become picky - you can make jam from everything, but the most delicious jam and marmalade is made from bebeko. My beloved was right!

So, enough of the lyrics, here are the ingredients:

• 1 kg granulated sugar
• 1 kg ripe apricots

Preparation

1. Wash the ripe apricots, leave to drain, and remove the pits. Next, use a blender to puree them. You don’t need to try too hard to chop – when cooking you will get a homogeneous mass.
2. In fact, I keep the proportions not by weight, but by volume. For example, you can measure with a bowl how much chopped apricots you have, and measure out that much sugar.
3. Place sugar and apricots in a saucepan and place over medium heat. Stirring regularly, bring to a boil and cook until tender. Usually this is when the mass begins to “spit” and becomes like thick sour cream. But try not to overcook, otherwise after hardening your jam will have to be cut with a knife! During cooking, do not forget to remove the foam with a spoon.
4. We put the finished jam into prepared scalded jars, I put it hot and roll it up right away. Then I turn the jars over and cover them with a towel until they cool completely.

I hope you enjoyed my Greek Apricot Jam recipe! If yes, then share it with your friends by clicking on the social media buttons! Thank you

Elena Meteleva was with you.

Thick apricot jam- one of my favorite sweets. contain a lot of vitamins and nutrients for the human body. Apricot jam can be prepared for future use for the winter to enjoy your favorite taste. Apricot jam recipes There are many, they are united by the fact that the final product is amazingly tasty. Its charming aroma goes well with the color of the jam. Those with a sweet tooth will be pleased with the taste of the delicacy, which will be a great addition to pancakes or toast, and if you like to bake, it will be an excellent filling for baked goods.

Cooking secrets thick apricot jam for the winter

Now let's move on to step-by-step recipes.

Classic recipe

Classic apricot jam is easy to prepare; even a less experienced cook can handle it. For preparation it is used:

• 1 kg fresh apricots;
• 1 kg sugar.

Jam from aromatic fruits is prepared simply, without any tricks or complications. Let's look at how to make jam in order:

Important! During prolonged heat treatment, the beneficial substances of apricot are lost. This can be avoided by cooking the jam 3 times for 5 minutes, letting it cool completely the first 2 times.

1. Apricot jam is cooked in this way until completely cooked, remembering to stir periodically.
2. After the 3rd boiling, the hot jam is poured into jars, which, together with the lids, were prepared in advance.

Note to the owner! To determine whether the jam is ready, you need to drop a drop onto a flat plate. If it has not lost its shape or spread, then the jam is completely ready.

Jam with gelatin

To make apricot jam thick and have a rich amber color, gelatin is added to it. There is no trick:

• 1 kg apricot;
• 1 kg sugar;
• 40 g instant gelatin.

Step by step recipe:

1. Gelatin is poured into 100 ml of warm water.
2. Pre-clean the fruits, remove the seeds, cut into slices and place in a container.
3. Fruits are ground in a meat grinder or blender.
4. Sugar is poured into apricot puree.
5. Place on the stove, bring to a boil, stirring and skimming off the foam. This must be done so that the jam does not turn sour.
6. Pour gelatin in a thin stream, stirring constantly, and continue cooking the jam.
7. The mixture is simmered over medium heat for 10 minutes, after which it is poured into prepared jars.

Recipe with starch

List of ingredients:

• apricots – 1 kg;
• water – 150 ml;
• sugar – 1 kg;
• potato starch – 3 tsp.

Preparation:

1. The fruits are washed, dried, and the seeds are removed.
2. Place apricots in a saucepan, pour water and put on fire.
3. After boiling, cook for 3 minutes.
4. Place the fruit in a colander to drain excess liquid.
5. Then transfer to a bowl and grind with a blender until smooth.
6. The resulting mass is poured into a saucepan, sugar is added and mixed thoroughly.
7. Place on fire and bring to a boil.
8. Add starch and cook for 5 minutes, stirring constantly.
9. Prepare the container, pour and roll the apricot jam.

Apricot jam in a slow cooker

Thick delicious jam It also cooks well in a slow cooker. This does not require any special components.

• 1 kg apricot;
• 1 kg sugar.

Step by step recipe

1. Ripe and aromatic fruits are used for preparation. They should be thoroughly washed, pitted and placed in a multicooker bowl.
2. The next step is to sprinkle sugar on the prepared fruits. As you can see in the recipe, the proportions of the products should be the same. If someone doesn't love you very much sweet jam, you can slightly reduce the amount of sugar, but not less than 1 kg of fruit 0.7 kg of sugar.
3. To form juice, leave the cooked fruits with sugar for 2-4 hours. Then they move directly to making the jam. The “Baking” multicooker program will be suitable for cooking. Set it for 1 hour, but cook for about 40 minutes, until it boils. The foam should be removed periodically.
4. After this, the berries with syrup are left to cool.
5. This cooking procedure is repeated 2 more times.
6. Upon completion of cooking, the delicious thick jam is ground through a sieve or crushed with a blender.
7. The jam prepared in the slow cooker is ready. All that remains is to pour it into specially prepared sterile jars and close the lid.

Watch the video! Apricot jam in a slow cooker

Recipe with vanilla and cane sugar

This jam is not just sweet, but also original. It has a light oriental note and is suitable for baking and various porridges. For its preparation the following are used:

• 0.7 grams apricot;
• 500 grams of cane sugar;
• 1 vanilla pod;
• 1 tsp agar-agra;
• 1-2 drops of almond flavoring.

Step-by-step cooking recipe:

Lemon jam

Apricot jam with lemon turns out very healthy and dense. It is used for:

• 1 kg fresh apricots;
• 0.9 kg sugar;
• half a lemon.

The ingredients are simple, and the jam that comes out of them is very tasty and aromatic. The manufacturing process is simple:

1. Prepare necessary products. Apricots need to be washed, pitted and cut.
2. After cooking, the fruits in a deep container are filled with water in such an amount that it completely covers them. Place on fire and cook.
3. When the apricots boil, add sugar and the juice of half a lemon to the container.
4. Cook the dessert for 1.5 hours over medium heat, stirring. If you knead the slices against the walls of the container in which they are boiled, the jam will be more homogeneous.
5. After the specified time, the composition is placed in sterile jars and sealed for the winter.

Watch the video! Apricot jam according to the Crimean recipe

Apricot jam with kernels

For this recipe you will need:

• Apricots - 2 kg;
• Sugar - 1.5 kg;
• Lemon - 0.5 pcs.

Cooking process:

1. Wash the apricots, dry them, remove the pits and do not throw them away.
2. Place apricots in a saucepan and add sugar.
3. Leave for 2.5-3 hours.
4. At this time, remove the kernels from the seeds and remove the peel.
5. Place the container with fruit on the fire and stir until the sugar is completely dissolved.
6. Bring apricots to a boil, skim off the foam.
7. Cook for 20 minutes over low heat.
8. Next add the juice of half a lemon.
9. Rub everything through a sieve.
10. Add the kernels.
11. Boil the jam for 2-3 hours over low heat. Place in jars and roll up.

Watch the video! Apricot jam with kernels

Recipe with almonds and apricots

This recipe is unusual and very tasty, it is quite refined and will appeal to even the most demanding sweet tooth. To prepare you need:

• 200 g granulated sugar;
• 300 g apricot;
• 30 pieces of almonds.

Step by step recipe:

Video recipes

Essentially, cooking recipe thick apricot jam for the winter does not require special skills and abilities. But in order to grasp the subtleties and details of preparation, you can watch video recipes for making apricot jam.

Watch the video! Apricot jam for the winter

In contact with

The incredibly tasty, aromatic, thick and moderately sweet apricot jam that we will prepare today can be cooked in just a few minutes. Don't believe me? Gelling sugar can help you! Thanks to this ingredient, you don’t need to boil the fruit for a long time and persistently in order to get truly dense apricot jam, which feels great in baking and does not spread. The amber sun in a jar is waiting for you - hurry to the kitchen!

It must be said that the peculiarity of this apricot jam recipe is that we will prepare it not with simple, but with gelling sugar. Due to this, the temperature treatment time is reduced significantly - just a few minutes for cooking. As a result, the fruit puree is not digested, while the original color and taste of fresh apricots are completely preserved.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, a gelling substance that is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, jams and jams thicken much faster, thereby preserving more taste, aroma and benefits in finished dishes.

If you don't have one, you can simply combine about 1 kilogram of simple granulated sugar, 5-15 (depending on the instructions on the package) grams of pectin and half a teaspoon of citric acid. Mix everything thoroughly and gelling sugar homemade ready!

From the specified amount of ingredients used, approximately 1.7 liters of finished apricot jam is obtained. After a few days of storage, the jam acquires the necessary consistency: it becomes thick and retains its shape. It is thanks to this property that homemade apricot jam behaves perfectly in baking, and it is also incredibly tasty and aromatic in itself.

Ingredients:

Cooking the dish step by step with photos:

To prepare aromatic and very tasty apricot jam you will need only 2 ingredients: fresh apricots and gelling sugar. Use their quantity at your discretion, but keep the proportions. I use gelling sugar, which contains a natural thickener - pectin, in a concentration of 1:1, that is, 1 kilogram of sugar is used for 1 kilogram of fruit (seedless). There are also other types - 2:1 and 3:1 - with them the apricot jam according to this recipe will turn out less sweet and more liquid.

First, wash and dry the apricots and remove their pits. I simply cut the fruit in half along the pit, open it up and remove the stones. Take not 1 kilogram of fruit, but a little more, so that you get exactly 1 kilogram of pulp.

Place the pan on the fire and bring the fruit mixture to a boil. When the apricot puree boils, let it bubble for literally 5 minutes with the lid open, remembering to stir with a spoon. Then gradually add gelling sugar, constantly stirring the contents of the pan with a spoon.

Bring everything to a boil again (stir and stir so that the sugar crystals completely dissolve and the fruit mass does not burn) and boil for another couple of minutes. And that’s actually all - this apricot jam is prepared very quickly, while the fruit undergoes a short heat treatment.

Pour the prepared apricot jam into pre-prepared jars. Each housewife has her own favorite method, and I do it in microwave oven- I wash the jars in a soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about five minutes.