Apricot jam recipe: how to cook "summer in a jar"

Delicious homemade jam will help you solve many problems. It successfully complements tea. The delicacy can be used for filling pies, cakes, various rolls. And how unique ice cream will be if you add a few spoons of amber dessert to it!

Selection of ingredients and cooking features

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of nutrients. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential trace elements (potassium, magnesium, phosphorus, calcium) and trace elements (iodine, iron, zinc).

5 rules for a delicious dessert

Preparing an amber treat is easy. In order for the jam to succeed, you need to consider only a few important recommendations. Professional chefs recommend following five points.

1. Fruit selection. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on it. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across ripe fruits, then it is better to make jam or jam from them.
2. Special dishes. Jam is prepared in copper or tin basins. If there are none, then you can use a stainless pan. It is undesirable to cook a treat in enameled or aluminum utensils. Give preference to wide containers. In them, the dish is cooked more evenly and quickly.
3. Shaking. When cooking jam, discard stirring with a spoon or spatula. This injures the fruit. As a result, you get apricot porridge. To stir the jam, shake the pan periodically.
4. With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the bones. To do this, you can make a small incision on the apricot and carefully remove the seed. You can push it out of the fetus with a pencil or a regular hairpin.
5. Jam readiness. In the finished treat, apricots become transparent, acquire a soft-elastic consistency. The syrup should thicken and incorporate a bright orange pigment.

Apricot Jam Recipe

There are many ways to prepare “summer in the bank”. The choice of apricot jam recipe for the winter depends on personal preferences and components. If you come across small apricots, then you can easily cook them whole. With large fruits, it is better to do otherwise - divide into slices, and then cut into pieces.

From whole fruits

Features. This is one of the easiest recipes. It involves the preparation of apricot jam with pits. This is an easy and quick recipe, but such preservation can be dangerous. Any blanks in which the bones are not removed must be eaten within 10-12 months. If they are stored for more than a year, then the bone begins to secrete harmful toxins.

Composition:

• apricots - 1.2 kg;
• water - 0.45 ml;
• citric acid - 5 g;
• sugar - 1.75 kg.

How to cook

1. Dry the washed fruits on a paper towel.
2. Pour water into the pan, boil it.
3. Gently place the fruit in boiling liquid.
4. Boil the product for three minutes.
5. Remove the apricots and immediately lower them into ice water for a minute.
6. Put the fruit in a colander and let the excess water drain.
7. Arm yourself with a toothpick and chop whole fruits in several places to ensure even syrup soaking.
8. In a basin for future jam, boil the syrup from water and sugar.
9. Put fruit in a sweet base, add citric acid.
10. Bring the mixture to a boil.
11. Cook apricots for three to five minutes, trying not to injure them, periodically removing the foam.
12. Remove the pan from the heat.
13. Allow the workpiece to cool completely (approximately eight hours).
14. Repeat cooking over low heat for several minutes.
15. Allow the dish to brew for eight hours.
16. After a while, cook the treat for the third time.
17. As a rule, after the third cooking, the dish is completely ready and rolls up in jars.
18. If the jam is not yet completely ready, then, by analogy, make the fourth cooking, after which preserve the treat.

Slices

Features. If you decide to cook a seedless treat, then pay attention to delicious apricot jam slices. If desired, you can add any spices or nuts.

Composition:

• fresh fruits - 1 kg;
• sugar - 1 kg.

How to cook

1. Wash apricots, halve, remove the stone.
2. Put the resulting raw materials in a pan.
3. Sprinkle fruit with sugar.
4. Shake the container several times until sugar reaches the bottom rows.
5. Leave the workpiece for eight to ten hours to let the juice.
6. Boil the mass and turn off the heat.
7. Leave the jam to cool.
8. Repeat the boiling-cooling procedure another two to three times.
9. To keep the slices beautiful, do not mix the workpiece.
10. After the last boil, lay the jam in jars and close the lids.

"Five Minute"

Features. This jam, as its name says "Five Minutes," is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to cook a fragrant treat.

Composition:

• apricots - 1 kg;
• sugar - 300 g.

How to cook

1. Remove the seeds from the apricots.
2. Put the halves of the fruit in a pan.
3. Sprinkle the raw materials with sugar.
4. Wait for the fruit to pour juice (approximately 10-12 hours).
5. Move the pan to the fire, boil.
6. From the boil, cook the treat for five minutes, periodically shaking or stirring with a wooden spatula.
7. Immediately put amber jam in jars, roll them up.

Plus plums

Features. Apricots are easy to combine with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you to properly prepare apricot jam with plums.

Composition:

• apricots - 1.5 kg;
• plums - 1.5 kg;
• sugar - 2.2 kg;
• water - 750 ml.

How to cook

1. Divide the plums and apricots in half, remove the seeds.
2. Put the raw materials in the pan.
3. Pour sugar into the water, boil the syrup.
4. Fill the fruit with sweet liquid.
5. Infuse the workpiece for approximately six to eight hours.
6. Drain the syrup, boil and refill the softened fruit.
7. Such fillings need to be repeated twice or thrice.
8. For the last time, put the fruit in syrup on a fire and boil the jam for half an hour over low heat.
9. Arrange the hot mass in cans, roll up for the winter.

With cherry

Features. Another find for conservation fans is the recipe for apricot and seedless cherries. The berry will provide the delicacy with a beautiful reddish tint, give a slight acidity and enhance the aroma of summer. Sweet lovers can add more sugar.

Composition:

• apricots - 1.5 kg;
• cherries - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel cherries and apricots.
2. Put fruits and berries in the pan.
3. Sprinkle aromatic raw materials with sugar and shake the container well.
4. Wait for the juice to appear.
5. Now put the pot on the fire.
6. Simmer for 30 minutes over low heat, stirring or shaking the pan periodically.
7. Be sure to remove the foam.
8. Put the finished goodies in banks, roll them up for the winter.

With pumpkin

Features. Sweet orange pumpkin can give any delicacy a magical aroma and taste. Apricot jam is no exception. It is amazing that the pumpkin itself is absolutely not felt in the finished dish.

Composition:

• orange pumpkin - 800 g;
• apricots - 1 kg;
• cinnamon - one stick;
• sugar - 320 g;
• lemon - one;
• star anise - one asterisk;
• water - one and a half glasses;
• almonds (optional) - a handful;
• jellyfix - 40 g.

How to cook

1. Divide the apricots into slices, cut them into small pieces.
2. Chop pumpkin pulp to match the fruit.
3. Rinse the lemon carefully, cut it into slices together with the zest.
4. Connect the workpieces.
5. In a separate pot, boil the syrup from water and sugar.
6. Pour fruit and vegetable preparations with hot syrup.
7. Add cinnamon, star anise.
8. Pour almonds if desired.
9. Cook the delicacy over low heat for about 30 minutes, remembering to stir.
10. In a cup, mix the jellyfix with a tablespoon of sugar.
11. Pour the resulting mixture into jam, mix.
12. Boil the mass for a couple of minutes, and then roll it up for the winter.

With apples

Features You can cook apricot jam with apples. Strengthen the aroma of the dish allows the cinnamon stick. If you like savory tastes with sourness, then prepare a treat with the addition of citrus fruits.

Composition:

• apricots - 1 kg;
• apples (sweet varieties) - 1 kg;
• an orange is one;
• lemon - one;
• sugar - 1.6 kg;
• water - 250 ml.

How to cook

1. Cut apples and apricots into slices.
2. Combine the fruits.
3. Wash the orange and lemon thoroughly.
4. Chop the citruses with the zest.
5. Put all the ingredients in one pan.
6. Sprinkle with sugar.
7. Pour in a little water and put the mixture on the stove to simmer on fire.
8. Stir the mixture periodically.
9. Boil the jam for 30-40 minutes.
10. If you want to get jam, then beat the mixture with a blender.
11. Arrange on banks and roll up.

Jam with the addition of zucchini

Features. For this dish, not only apricots, but also zucchini serve as the basis. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a pronounced taste, so it does not violate the apricot aroma. The following recipe for jam from apricots and zucchini will help to prepare a tasty preparation.

Composition:

• zucchini - 1 kg;
• apricots - 0.8-1 kg;
• sugar - 1.7 kg;
• water - 1 l;
• lemon - two citruses.

How to cook

1. Divide fresh apricots in half, get a seed.
2. Put the fruits in a pan, pour a little water.
3. Simmer the apricots until they are completely softened.
4. Peel the zucchini, remove large seeds, cut into pieces.
5. Boil vegetables in a small amount of water until soft.
6. Zucchini mashed.
7. Connect the apricot mass with zucchini.
8. Squeeze the juice from the lemon and grate the zest.
9. Pour juice into jam, pour zest, sugar.
10. Boil the mass.
11. Boil the jam over high heat for 15 minutes, with constant stirring.
12. Put it in banks.

Slow cooker jam

Features. From ripe apricots you can cook not only jam. Juicy appetizing fruits can be the basis for making jam. Such a dish is easy to cook on the stove, but if you have a slow cooker, then you can successfully facilitate the cooking process. To cook apricot jam for the winter, use the following recipe.

Composition:

• apricots - 1 kg;
• sugar - 500 g;
• water - 0.5 l.

How to cook

1. Wash the apricots, divide in half, remove the seeds.
2. Put the raw materials in the multicooker bowl.
3. Pour in water.
4. Set the “multi-cook” mode and the temperature to 160 ºС.
5. Stew the fruits for 20 minutes.
6. Grind softened fruits through a sieve.
7. Stir the mashed potatoes with sugar.
8. Put it in a malt cooker bowl.
9. In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
10. Then spread the fruit puree in jars and roll it up for the winter.

Oven treat

Features. A delicious dish can be prepared in the oven. Its taste is in no way inferior to the delicacy cooked on the stove. A big plus of this jam is the lack of constant mixing.

Composition:

• sugar - 1 kg;
• apricots - 1 kg;
• balsamic vinegar - a quarter cup.

How to cook

1. Peel the apricots.
2. Fold them in a deep pan.
3. Sprinkle sugar on top of the fruit blank and pour it over with vinegar.
4. Gently mix the mass.
5. Since the jam is prepared without water, you must wait until the fruits let the juice.
6. Preheat the oven to 180 ºС.
7. Place a frying pan in it.
8. Do not allow too much boiling while boiling.
9. Stew the delicacy for about one to two hours, sometimes mix it.
10. Put the finished dish in banks and roll it up.

No cooking

Features. You can make delicious jam for the winter without cooking. It is recommended to store such a treat in the freezer or in the refrigerator. But if you want to roll it up in banks, then a 20-30 minute sterilization is required.

Composition:

• apricots - 2 kg;
• lemon - one;
• oranges - two;
• sugar - 3 kg.

How to cook

1. Separate the fruits, remove the seeds.
2. Wash citruses thoroughly.
3. Dip them in water and boil in water for one to two minutes to get rid of excess bitterness.
4. Cut the lemon and oranges into pieces, remove all the bones.
5. Place fruits and citruses in a blender and chop the whole mass thoroughly.
6. Mix mashed potatoes with sugar.
7. Transfer the jam into containers (for storage in the freezer) or in jars (for subsequent sterilization).

Sometimes seedless apricot jam can be candied. Such a product is not very pleasant to use, because crystals constantly crunch on the teeth. To fix the problem, place an open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish while cooking.

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