Apricot jam in slices is the simplest. Apricot jam “Pyatiminutka” without seeds: prepared quickly and tasty

Apricot jam has a special place. Of course, who perceives it how. I don't really like fresh apricots; peaches are another matter. But I have met lovers who claim that apricots are much tastier. As always, the taste depends on the color - there are no comrades.

I have already given recipes for various jams this year. This is original and very tasty. And delicious. Rare and yet delicious. Unsurpassed And also not very common homemade.

But now it’s time for apricots, and although fresh apricots... okay, I won’t, everything is delicious, but the jam made from them, as well as compotes and other sweets, turn out excellent. Let's cook.

Step-by-step recipes for delicious pitted apricot jam for the winter

In this article we will look at how to make apricot jam, simple and tasty, seedless, in slices. Apricot and orange jam. Adjust the amount of sugar yourself. Some people can’t eat sweets, while others love them. So look at the guidelines in the recipes and add depending on what you want to get. Good luck!

Menu:

1. Apricot jam is simple and quick

We will need:

• For 1 kg. apricots - 400-500 g. sugar

Preparation:

1. There is a peculiarity in the preparation of this jam: we add little sugar. It’s just that the amount that is usually added is very sweet for me. But despite this, the jam turns out very tasty, fragrant, and everyone, not just me, eats it with pleasure.

2. We try to take smooth, large apricots, but any will do. Cut the apricot in half around the circumference and remove the pit. We do the same with all apricots.

3. We took out the pits and since our apricots are large, we cut each half in half.

4. We have 3 kg. apricots Based on the fact that we do not want to cook very sweet jam, we add 1.2 - 1.5 kg. Sahara. See for yourself. If you want it a little sweeter, add a little more sugar.

5. Spread the sugar over the surface of the apricots, close the lid and leave to stand for 3 - 4 hours, the apricots should give juice.

6. In the meantime, we will have time to sterilize the jars and lids. There are many methods of sterilization, I recently read an article on the website - There is Happiness - about sterilizing jars, it’s very useful, read it, we prefer the one that suits us the most, it’s in the oven.

7. Wash the jars thoroughly and place in a cold oven. We close the door. Turn on the oven at a temperature of 120° - 130°. After the oven has heated to this temperature, let the jars sit for 5-7 minutes. Make sure all the jars are completely dry. Turn off the oven. Open the oven door and let the jars cool slightly.

8. The apricots have stood for 4 hours, there is still sugar on top, but there is already juice below. There is no need to stir anything yet. Place the basin on a small fire and warm it up.

9. When the apricots have warmed up a little, you can carefully stir them. Mix from bottom to top. You will see that they have already produced quite a lot of juice.

10. Stir and continue heating. We need the sugar to dissolve and we will bring the jam to a boil. The jam must be stirred periodically. Not often, as needed.

11. The jam has boiled. Cook for another 5-7 minutes and you can pour into jars.

Pour into jars

12. As you remember, we have already sterilized the jars in the oven. Now you need to sterilize the lids. We put the lids in a deep pan and pour boiling water over them and leave for 7-10 minutes.

13. Pour hot jam into hot jars. We left them in the oven with the door open, although they were still hot.

14. Jars must be filled completely, to the brim. Before closing the lids, we wipe the threads of the jars so that the jam does not accidentally get under the threads of the lids and the jars open easily.

15. Turn the jars over with their lids down, cover them with a towel, then wrap them in something warm (wrap them up) and let them cool.

16. After the jars have cooled, open them, turn them over and let them cool completely. Well, after that we put the jars away for storage. Please note that since we added very little sugar, the jam should be stored in a cool place.

Of course, we didn’t forget and poured some into a vase to try. Our apricot jam turned out very tasty and quite sweet.

Enjoy your tea!

1. Amber jam from pitted apricots recipe for the winter

Ingredients:

• Apricots-1 kg.
• Sugar - 600 or 800 grams (if sour apricots)

Preparation:

1. Take a deep bowl in which we will cook the jam and pour a couple of tablespoons of water into the bottom of this bowl. The water needs to cover the bottom. Two spoons are not enough, add more.

2. Add 2-3 tablespoons of sugar to the water at the bottom and stir. We do this because apricot jam tends to stick strongly to the dishes, unlike strawberries. Therefore, if there is a little water and sugar at the bottom, then syrup will immediately form at the bottom and the apricots will not burn.

3. Apricots should be washed well and cut in half. Remove the bone. Place whole halves of apricots in a saucepan filled with water and sugar. There is no need to cut them anymore.

4. All halves of apricots are placed in a saucepan. We start filling them with sugar.

5. You can see the approximate proportions in the ingredients, but some apricots are sour and some are sweet, so add sugar to taste. We add sugar so that all the apricots are covered and level it over the surface.

Let's start making jam

6. Place the jam on the lowest heat. The sugar will slowly, literally in a few minutes, begin to melt into syrup.

7. As soon as the syrup begins to appear, the pan must be removed from the stove, even if not all the sugar has dissolved. Let the pan sit on the table for a couple of hours. Do not interfere under any circumstances.

8. After 2 hours, put it on the fire again and bring to a boil. The sugar has almost all melted, leaving only the syrup. It is not advisable to stir with a spoon, so shake the pan by the handle, shaking it slightly.

Do this carefully so you don't get burned. We do this so that the apricot slices separate from each other and the sugar melts faster.

9. Continue cooking. Now the jam began to boil and gurgle. Remove the jam from the heat.

10. You see, such a small foam has formed on top. Again, it is not advisable to stir with a spoon, so we take the handles with both hands and rock them a little from side to side. Carefully! Don't get too hot!

11. Make sure that there is no accidental sugar left on the bottom. Leave the jam overnight to cool and set.

12. In the morning, put the cooled jam back on the stove and bring to a boil. As soon as it boils, immediately remove from the stove and pour into jars. Jars and lids must be sterilized.

13. Poured into jars. Don’t forget to pour it into a vase so you can try it now.

Look, the jam turned out to be a bright amber color. All slices are intact. If you cook longer, not boil twice, but more, the jam will become darker. But we love light things.

Well, our pitted apricot jam is ready.

Beautiful, fragrant. You can store it and don’t forget to serve some right away.

Bon appetit!

1. Apricot jam in slices, with citric acid, for the winter

Ingredients:

• Sugar - 2 kg.
• Apricots - 2 kg.
• Citric acid - a pinch

Preparation:

1. We take apricots that are not too ripe. Ours are also quite small. And although they are not very beautiful, the jam should turn out very tasty. We got about 2.3 kg.

2. Pour sugar into a saucepan. Add sugar to taste. If you don't like it too sweet, add less. Pour half a liter of water and place on low heat. Stir all the time and bring to a boil. After boiling, boil the syrup for another 5 minutes. Don't forget to stir. so that the sugar does not stick to the bottom.

4. Remove the syrup from the stove and immediately pour it over the apricots.

5. Carefully try to drown the apricots with a spoon so that each apricot is dipped into the syrup. Cover with a lid or cellophane film and leave for a day.

6. After a day, the jam has already released juice, now it needs to be drained.

7. Ask someone to help you, because it is very inconvenient to do it alone. We cover the jam with a smaller lid and, holding the apricots with it, pour the juice into another bowl.

8. Set the apricots aside, and put the syrup back on the stove.

9. Stir the syrup, bring it to a boil and let it simmer for a couple of minutes. Turn off the stove, remove the syrup and pour it back into the apricots.

10. Level it and leave it again for a day. A day later, on the third day, drain the syrup again and put it on the fire. Also stirring, bring to a boil and pour the boiling syrup over the apricots again and leave the jam for another day. Do not forget to cover each time with a lid or film.

11. On the fourth day, open the jam and put it on the fire. Mix very carefully with a wooden spatula. The jam is boiling, let it cook for another 5 minutes. Add a pinch of citric acid.

12. Turn off the gas and immediately pour into sterilized jars. Close the lid.

Our apricot jam in slices is ready.

The result was a delicious, sweet, aromatic jam for the winter with whole slices.

Enjoy your tea and enjoy your meal!

1. Video - Apricot and orange jam

2. Video - Apricot jam

Bon appetit and drinking tea!

Apricot jam is a delicious, sweet dessert that can be served with tea or used for baking. In addition to taste, this delicacy has a wide range of beneficial properties. It contains vitamins A, B, C, magnesium, potassium and iron. You can use it even while breastfeeding; it is not an allergen and is quickly absorbed.

1. Do not neglect the advice of experienced chefs. To make apricot jam for the winter, it is better to use slightly unripe fruits. Due to the large amount of pectin fibers, the jam will turn out thick. If the fruits for cooking are already ripe or overripe, then you can use available food additives: gelatin, pectin, starch or agar.
2. If you want to cook thick apricot jam, then you can twist them through a meat grinder. To make the jam almost transparent like jelly, you can grind the fruit through a sieve.
3. Some housewives cook the fruits for about 2-3 hours so that the jam is thicker. But it’s better to cook it in 3 approaches for 5-10 minutes. This way, the vitamins will remain in the prepared jam and the consistency will be ideal.
4. A vessel for making jam must be selected with a large evaporation surface and a thick bottom. Aluminum cookware is not suitable for making jam, as oxidative reactions occur in it, which is not safe for health and the taste of the jam will be distorted.
5. It is imperative to skim off the foam, otherwise the jam may turn sour.
6. To check the readiness of the jam, you need to drop it onto a cold plate. If it does not spread, but holds its shape, then it is ready.
7. So that the jam does not become sugary during storage in winter, 10 minutes before readiness add 1 g of citric acid or the juice of half a lemon, based on 1 kg of fruit.

Let's look at step-by-step recipes how to cook thick pitted apricot jam, the result of which will delight you with its taste all winter.

Classic recipe

According to this recipe, jam can be cooked to a jam state in order to use it for filling in various baked goods.

What you will need for this:

• 1 kg of apricots;
• 1 kg sugar;
• vanilla pod.

Cooking method:

• Apricots are selected, washed and pitted.
• The slices are placed in a cooking dish and pierced with a fork so that the fruits release juice and do not burn.
• Pour sugar on top of the fruit and add vanilla and leave overnight.
• The next day, cook the fruit over low heat until tender (at least 15 minutes), stirring occasionally and skimming off the foam.
• The finished jam of the required thickness is placed in sterile jars and rolled up.

Watch the video! Apricot jam - very tasty and simple

Jam " Five minutes»

Don’t be fooled by such a big name; the cooking process takes 2 days. This happens because the workpiece should be cooked for 5 minutes, but in several batches. You need to start cooking the jam in the evening so that by morning the fruits release juice.

The process goes like this:

1. carefully selected fruits are washed twice and dried well;
2. divide the apricots into slices, removing the seeds from them;
3. Place the fruits in the prepared container and sprinkle with a layer of sugar. Make layers several times;
4. leave the preparation overnight so that the fruit releases its juice;
5. Stir the mixture in the morning, put it on the fire, bring to a boil;
6. remove the foam, boil for 5 minutes, stirring constantly;
7. leave the mixture for a day;
8. repeat the manipulations two more times, at the last stage you can boil for 10-15 minutes until the required consistency;
9. put the jam in jars and roll up.

Advice! If the fruits used for cooking are very sweet, you can add citric acid at the end (at the rate of 1-2 g per 1 kg of fruit).

Recipe for apricots with kernels

This type of dessert has an original taste and aroma. Used to prepare apricot pits, previously peeled. They can also be replaced with almonds or walnuts.

The kernels must be extracted carefully so that they remain intact. They need to be carefully sorted so that you don’t get spoiled ones, because they can ruin the taste of the whole jam.

To prepare you will need to take:

• 1 kg apricot;
• 1 kg sugar;
• half a lemon.

Cooking method:

1. rinse the fruit well, dry it and prick it with a fork so that it retains its shape;
2. blanch in boiling water for several minutes;
3. dip in cold water and dry;
4. divide into slices, remove the seeds;
5. Gently break the seeds with a hammer, remove the kernel and remove the skin (so that the jam does not have a bitter aftertaste);
6. take 1 glass of water in which the apricots were blanched and boil the syrup with sugar;
7. transfer fruits and kernels into a container with syrup;
8. add chopped zest and lemon juice to the mixture, bring to a boil and cook for 5 minutes;
9. leave to brew overnight;
10. repeat the cooking process twice, increasing the time to 10 minutes the last time;
11. Place the fruit in jars, pour syrup and roll up.

Important! Jam with kernels can only be stored for one year.

Do not forget that apricots can lower blood pressure, so it should be consumed within reasonable limits.

Watch the video! Apricot jam with kernels

Apricot confiture with gelatin or gelfix

To prepare you will need:

• 1 kg pitted apricot;
• 0.5 kg sugar;
• a bag of “Zhelfix” or 40 g of gelatin;
• water.

Cooking method:

• the fruits should be washed, pits removed, and skins peeled;
• grind to puree in a blender or meat grinder;
• jelfix is ​​mixed with sugar;
• if gelatin is used, fill it with water and leave to swell for 30 minutes;
• a mixture of sugar and gelfix is ​​mixed with fruit puree and put on fire;
• The mass should be cooked over low heat, stirring constantly so as not to burn;
• if boiled with gelatin, it should be poured in slowly, in a thin stream;
• After the mixture has boiled, cook for 5 minutes. You can add lemon juice, vanilla sugar or vanillin to make the taste brighter and richer;
• Pour hot jam into sterile jars, roll up, turn the jars over and leave in this position until they cool completely.

Recipe with seeds

This type of jam is made from fruits with seeds. In order for it to be tasty and healthy, you will need to use a specific recipe.

To prepare you need to take:

• 1.4 kg of fresh fruit;
• 2.2 kg sugar;
• 0.6 l of water;
• 4 g citric acid.

Prepare jam like this:

1. select whole, ripe and fresh fruits, remove the stems, wash and dry;
2. Pour water into a large container and put on fire;
3. Immerse the fruits in boiling water;
4. boil for 2-3 minutes over medium heat;
5. place in a colander, cool under water, and leave to drain;
6. pierce the apricots with a toothpick;
7. make syrup from water and sugar;
8. put the fruits in the prepared hot syrup, add citric acid, bring to a boil;
9. skim off the foam and remove from heat;
10. leave to cool for 8 hours;
11. repeat the procedure twice, cook for the last time for 5-10 minutes;
12. check for readiness by dripping on a saucer;
13. leave to cool;
14. Pour the cold mixture into jars and roll up.

Watch the video! Apricot jam with pits video recipe

Jam for the winter

To prepare you need:

• 2.4 kg apricot;
• the same amount of granulated sugar.

Cooking method:

1. sort the berries, peel them, rinse them, dry them and remove the seeds;
2. place in the prepared pan and add sugar;
3. stir and leave for 8-10 hours to release the juice;
4. boil and cook over low heat for 3 minutes;
5. leave to steep for 8-11 hours so that the berries can soak;
6. bring to a boil and leave for 10-12 hours;
7. Bring to a boil again, boil for 5 minutes, skim off the foam as needed;
8. Place the prepared jam into sterile jars, roll up and turn over until cool.

The video at the end of the article will show how to make apricot jam without seeds.

Royal recipe

Another name for this recipe is “royally”. It looks truly delicious and the jam tastes simply exquisite. With all its qualities, preparation is not difficult. Apricots can be cooked whole if you carefully remove the pit.

To prepare we take:

• 1.7 kg apricot;
• the same amount of sugar.

Cooking method:

• the fruits are washed, selected, poured with boiling water for 3 minutes;
• place in a colander and carefully remove the seeds, but do not throw away;
• put the fruit in an enamel container, add sugar, mix and leave for 2 hours;
• carefully remove the grains from the seeds;
• Place the container with the fruits on the fire, bring to a boil, then simmer for 40 minutes over low heat, stirring and removing the film;
• then add the kernels and cook for another 5 minutes.

The finished jam turns out beautiful, tasty and aromatic. Place it in hot jars, twist or close tightly. Leave to cool, covered, upside down.

Watch the video! Royal apricot jam!

Apricot jam in a slow cooker

Preparing jam in a slow cooker is quick and easy. To prepare you need:

• 1.7 kg apricot;
• 1.3 kg sugar;
• 80 ml water.

Cooking method:

1. Sort the fruits, peel and wash them, remove the seeds;
2. put in a bowl, add sugar, pour in water and leave for 2-3 hours;
3. turn on the “Extinguishing” mode, stir periodically, after boiling, after 5 minutes, open the lid, after 10 minutes, remove the foam and turn off;
4. leave for 12 hours;
5. repeat cooking, only cook for 5 minutes;
6. Pour into clean, sterile jars and roll up.

Recipe from apricots no sugar

Those who are on a diet or do not consume sugar for health reasons will appreciate this recipe.

To prepare, you need to take 1 kg of apricot.

Cooking method:

• the fruits are washed, the seeds are removed;
• add water and bring to a boil;
• cook for 20 minutes.

During cooking, you should constantly stir the jam and skim off the foam. At the end of this time, the finished jam is poured into jars and rolled up.

Watch the video! Apricots in their own juice (no sugar)

They say that even a dream can be made into jam if you add fruit and sugar. Today we will reinterpret the famous aphorism. We have gorgeous apricots and we will be making dream jam - exceptionally delicious jam from seedless apricots.

To the delight of those with a sweet tooth, we will approach the process creatively and prepare apricot jam in different ways. And in bad winter weather or autumn slush, we’ll open the orange summer in a glass jar and drink some tea. And we will feel cozy and warm.

We will also prepare a completely unique apricot jam, for which you will be carried in their arms. Intrigued? Then, let's get down to business.

Imagine for a moment. You have opened a jar of apricot jam. Whole, elastic apricot slices bask in amber and transparent honey. You take a spoonful, try it, close your eyes with pleasure - how delicious! Pleasant, sweet and sour bouquet with an incredible aroma.

This is the yummy dish we will prepare. What do we need to do for this? First of all, choose the right fruit.

1. Apricots should be selected that are not overripe. I would even say overgreen.
2. The variety is needed so that the seeds can be easily separated.

Don’t be afraid of the word “over-greening” - they will come along in the process, sugar and temperature will do their noble work. But the slices will be solid and will not disintegrate into fibers.

Prepare a simple set of ingredients

• One kilogram of apricot
• One kilogram of granulated sugar.

She specifically indicated the quantity, from which it follows that the proportions are one to one. That's how much fruit you have, that's how much sugar you need. I measure the apricots without seeds.

Let's start the process

The jam turns out viscous and rich. If anyone likes liquid nectar, you can add a little water during the first five minutes. But no more than 300 ml, otherwise you will get compote, not jam.

What happens if you have juicy and ripe fruits? The jam will turn out delicious - it’s hard to spoil an apricot. But the slices will boil and separate, so you won’t get a transparent medicinal product. Maybe it would be better to make jam from such fruits?

Think about it.

Recipe for apricot jam with kernels “Tsarskoe”

Well, this is a real delicacy. The regal name already hints at refined taste. Why shouldn’t we feel like royalty too?

We will need helpers in the form of a kitchen board, a hammer, a wooden spoon or a pencil.

Preparing the ingredients

• Firm, not overripe apricots – a little over a kilogram (1.1 kg)
• Sugar – 1 kilogram
• Water 250 ml.
• A tablespoon of lemon juice.

Making jam

1. Apricots need to be washed and dried with a paper towel.
2. Remove the seeds so that the fruit remains intact. This should be done using a wooden spoon or an ordinary pencil. Insert a pencil into the place where the tail was. Holding the apricot with your hands, push the pencil forward in a circular motion. The bone will easily and without problems pop out on the other side.
3. Now you need to remove the kernels from the pit. A hammer will help us here. This must be done carefully so as not to crush the priceless kernel - the highlight of the jam.
4. Insert the kernel into the apricot. Place the fruits prepared in this way into a dry saucepan.
5. Let's prepare the syrup. To do this, pour the sugar into a saucepan, add water and lemon juice.
6. Cook over low heat. The sugar should dissolve and the syrup should boil down well.
7. Pour hot syrup over apricots.
8. Place the jam on the fire and bring to a boil.
9. Skim the foam, remove from heat, set aside for 10-12 hours. At this time, the jam will not only cool down, but the apricots will be saturated with syrup.
10. You need to do this two more times. Put on fire, bring to a boil, skim off the foam, set aside. It turns out that we cook the jam three times with an interval of 10-12 hours.
11. Hot jam should be poured into prepared sterile jars and sealed with an iron lid.

The masterpiece is ready. You can be proud of him.

Be sure to prepare royal jam. You will spend a little more time, but it will pay off with the gratitude of your household and enthusiastic reviews from your guests. It's like beauty that requires certain sacrifices.

I would like to add that you should not be afraid of nucleoli. Heat treatment will make them completely harmless. And such yummy food won’t last long.

Apricot jam without cooking

A wonderful recipe for delicious jam, where the slices are whole and dense - one to one. Or you can create the illusion of a whole fruit by removing the seed. We won't cook it. And we will ensure safety by sterilization.

We will need fruits that are ripe, but dense and hard. As for the quantity, it’s more of an eyeball thing. In this case, it is important to know the proportions of the syrup. But to roughly know what to start from, let’s prepare the next set of products.

• Ripe apricot kilogram
• Sugar kilogram
• Half a glass of water for syrup.

Prepare jars and lids before cooking. They must be not only clean, but also doused with hot steam.

Prepare your work area: place a bowl with sugar and a teaspoon, a plate for seeds, and prepared jars.

Cooking process

1. Wash the apricots and dry with a towel.
2. We work with each apricot separately. We remove the seed with our hands, leaving the fruit intact, that is, we do not divide it into slices.
3. Instead of removing the pit, add a teaspoon of sugar to the apricot and place the fruit in a sterile jar. You can fill the jar in a simpler way. Divide the fruit into slices, put them in jars and sprinkle with sugar, in layers, that is.
4. After filling the jar to the brim, set aside for a while.
5. Cook the syrup in a saucepan: half a glass of water for a glass of sugar.
6. The syrup should boil down well and the sugar should completely dissolve.
7. Fill a jar of fruit with hot syrup and sterilize for 30-35 minutes.

The jam gives the impression of an apricot in its own juice. This is, well, very tasty!

Recipe for jam from apricots twisted in a meat grinder with lemons and oranges. No cooking or sterilization

The time has come to lift the curtain on the promised intrigue. We will prepare jam without heat treatment, which will retain all the beneficial properties of apricots. And adding orange and lemon will enrich the taste of the finished product. Not jam, but pure vitamin C and others like it. It cooks quickly, also a kind of five-minute meal.

This jam should be stored in the freezer. Plastic food containers, the same glass jars with a nylon lid, are perfect for this.

In the process you will need a meat grinder and a deep bowl for mixing the ingredients.

Set of ingredients

• Two kilograms of apricots (tasty, ripe, juicy)
• Sugar 3 kilograms
• Two medium lemons
• Three medium oranges.

Cooking a culinary miracle

Despite the fact that the jam is stored at a low temperature, it is perfectly cut into pieces the moment you take it out for consumption. With pancakes, with pancakes, with oatmeal, there is no price for such jam. Judge for yourself, in the middle of a cold winter, you have fresh apricots on your table. So, I recommend it!

In conclusion, I would like to say that jam is our national tradition, part of the Russian soul. And, despite the abundance of sweets in stores, we still stock up on homemade jams for the winter and never stop loving them. And we do it right.

Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. Apricot reminds me of a little sun that I want to leave in the house for a long time. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of this amber jam will surely bring you closer to warm summer days. And preparing apricot jam is as easy as shelling pears, and the pleasure is unspeakable. I really like pitted apricot jam, so we’ll dedicate this article to it today. But if you want to make apricot jam with pits, I recommend looking at the recipes of my wonderful colleague Vladimir.

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 making apricot jam);
• if you are preparing jam from whole seedless fruits, then it is convenient to remove the seed using a wooden chopstick or a 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.

Pitted apricot jam - recipes for the winter:

Jam - five minutes from pitted apricots

Five-minute jam is the healthiest, since almost all the beneficial substances are preserved due to the short heat treatment.

So, let's cook it together, and it's very simple to prepare. Just don’t forget that the jam takes five minutes, and especially with a small amount of sugar, be sure to put it in sterilized jars and store it in a cool place. I give the proportions for 1 kg of apricots (pitted).

Ingredients:

• apricots – 1 kg
• sugar - 1/2 kg

1. Wash the apricots and let them dry a little. Cut each fruit in half or even into 4 parts and place in a pan or basin.

2. Sprinkle sugar on top and leave for 4-5 hours. Apricots with sugar will give juice.

3. Place the dishes on low heat and heat. The sugar should slowly dissolve, and we carefully stir the apricots from bottom to top with a wooden spoon. Bring to a boil and cook for 5-7 minutes.

4. Place in sterilized jars and secure with sterilized lids. We turn the jars over and wrap them with something warm on top.

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

1. 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.

2. 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.

3. Leave the jam to cool for 12 hours.

4. 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.

5. 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.

1. Using a knife or hands, divide each apricot in half and remove the pit.

2. Prepare the syrup. To do this, pour sugar into a saucepan and fill with 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.

3. 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.

4. We repeat this procedure again (day 3), pour hot syrup again and leave again for a day.

5. On the 4th day, we no longer drain the syrup, but boil all the jam for 5 minutes. At the end of cooking, add a pinch of citric acid or lemon juice.

6. Place the hot jam into clean, sterilized jars and close with sterilized lids.

Recipe for apricot jam with walnuts

Now it has become popular to make jam with walnuts - it’s healthy, tasty, and beautiful. In previous recipes we cooked, but there we had to stuff each berry with walnuts. It’s easier with apricots - just add walnuts during the cooking process.

Ingredients:

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

1. 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.

2. Pour sugar into a basin or pan, add water, bring to a boil, cook the syrup a little until the sugar is completely dissolved.

3. Pour apricots and walnuts into 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.

4. Put the jam on low heat again, and after boiling, cook for 15-20 minutes.

5. Place the finished jam into sterilized jars.

Apricot jam with kernels - recipe with photos for the winter

There is an opinion that the kernels of apricot kernels contain dangerous hydrocyanic acid. But I agree with those who claim that the amount of it in the nucleoli is negligible and does not in any way harm health. Even as a child, I loved to split apricot kernels and eat the kernels. And the jam with kernels turns out very tasty and original.

Apricot, gooseberry and banana jam

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

1. 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.
2. 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.
3. Peel the bananas and mash the banana pulp with a fork, or you can use a mixer.
4. 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.
5. 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.
6. 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

1. First prepare the syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. 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.
3. After this, cool the jam to room temperature and put it in the refrigerator overnight.
4. 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.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. 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.
7. After adding the jam, the jars should be turned over.

Delicious apricot and coconut jam

Well, another 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.

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

Recipe for apricot jam with orange

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and the citrus pairs well with the neutral flavor of apricot.

I really hope that using these recipes you will prepare delicious apricot jam that will delight and warm you in winter, replenish your body with vitamins, carotene and simply lift your spirits.

Apricot jam slices are a canned product made from fresh or dried pitted apricots, cut into slices, boiled in a sugar solution with the possible addition of organic acids and salts. There are different technologies and recipes for making delicious apricot jam in slices.

Apricot jam in slices is not only very beautiful and aromatic, but also very healthy. Apricots are considered the leader in carotene and potassium content. And carotene is known to improve immunity and reduce the amount of free radicals in the body. And potassium is very necessary for the heart and blood vessels. Therefore, eat as many apricots as possible in the summer, and prepare this apricot jam for the winter.

The calorie content of apricot jam is about 265 kcal.

Apricot jam slices - preparing dishes

To make apricot jam 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 cooking.

Glass jars are used to store jam, 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. It is better not to store an open jar of jam 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 in slices - preparation of fruits

For jam, you can use any variety of apricots, including semi-wild zherdels. Overripe fruits should not be used. Apricots are boiled in the form of halves, after washing and separating the pits.

Sometimes kernels extracted from seeds are put into jam, but you need to be careful with such recipes, since sometimes the kernels can cause unpleasant consequences, including poisoning.

HERE ARE THE MOST COMMON RECIPES. TRY AND CHOOSE:

Apricot jam slices, classic recipe

For 1 kg of apricots - 1.5 kg of sugar and 2 glasses of water.

Preparation: Apricots can be boiled either whole or in halves. Dip the prepared fruits (not quite ripe, dense) into hot (not boiling) water for 3 minutes at a temperature of 85-90 degrees, then cool, preferably in running water.

Prepared apricots should be cut into slices and poured with hot syrup and left in this form for 3-4 hours, and then cooked until tender (translucent fruits).

Apricots are boiled into slices in two stages (cooking for 10 minutes and standing).

Apricot jam slices in Turkish style

Ha 1 kg. apricots - 1.5 kg. sugar, 2 glasses of water.

Preparation: Wash the apricots (not quite ripe) with water, divide them into slices, and prick them in several places with a thin wooden pin. Boil the syrup, pour it over the prepared apricots and leave it in this form for a day.

The next day, drain the syrup, boil it again, pour it over the apricots again and leave for another day. On the third day, cook the apricots in the same syrup until tender and until they become transparent. Place into jars and seal with lids.

Apricot jam slices in Kazakh style

Take not quite ripe apricot fruits. Wash the apricot fruits, separate from the seeds, dry on a napkin, divide into slices, remove the seeds. Prepare syrup for 1 kg of fruit: a kilogram of granulated sugar and one glass of water.

Preparation: Pour boiling syrup over the fruit halves, placed in an enamel bowl, and leave to steep for 8 hours. Then the syrup is carefully drained and brought to a boil again.

Carefully place the apricot slices into sterile jars, pour boiling syrup over them and close. Preparing jam in slices in this way keeps the slices intact, translucent and very appetizing.

Apricot jam slices with lemon

apricots - 2 kg, sugar - 3 kg, water - 4 glasses, lemon - 1 pc.

Preparation: Wash the apricots, cut them into halves and remove the pits. Prick each slice in several places with a wooden skewer or toothpick to release the juice. Mix water with sugar and cook sugar syrup.

Pour this hot syrup over the cut apricots and leave for 1 day to release the juice. After a day, pour the released juice into a saucepan and boil. Pour this boiling syrup into the apricots and leave for another day.

After a day, put the apricots in syrup on the fire, add lemon juice and heat to a boil. Lemon juice adds sourness to the jam and slows down the sugaring of the jam.

Reduce heat to low and simmer until tender. Place the jam in dry, sterilized jars, roll up and cool upside down.

Apricot jam slices, recipe without water

for 1 kg apricot - 1 kg of sugar.

Preparation: Cut the fruits in half, remove the seeds, place in an enamel bowl in layers with the inside up and sprinkle with sugar in proportion for 1 day.
Then, put the bowl with apricots and sugar on low heat and bring to a boil, do not boil, set aside so that the jam cools. Repeat the procedure 3 times. While cooking the jam, do not forget to stir it with a wooden spoon so that the fruit cooks evenly and does not burn. Pour hot jam into jars and roll up.

You can add walnuts, non-bitter apricot kernels, peach slices, orange slices or lemon zest to this jam - as you like.

Apricot jam slices, detailed recipe

Ingredients: apricots 1 kg, sugar 1.3 kg, water, 1.5 glasses of water

Preparation: For apricot jam, we select dense and slightly underripe apricots in slices.

Wash the apricots thoroughly. When the water has drained and the fruits have dried slightly, carefully open the apricots into slices and remove the seeds. Place the apricot slices in a wide enamel bowl for jam.

In a separate enamel bowl, cook syrup from sugar and water. Pour hot syrup over apricot slices. Let it sit for 12 hours. Drain the syrup from the apricots, bring the syrup to a boil and pour the apricots again. Let the jam sit for another 12 hours. Decant the syrup and bring it to a boil.

After pouring the hot syrup over the apricot slices for the third time, put the bowl of jam on the fire. Remove the risen foam with a wooden spoon. Cook the apricots over low heat for about an hour until the syrup acquires a beautiful orange-golden color. Make sure the jam doesn't burn.

To find out whether the jam is cooked or not, just drop hot syrup onto a chilled plate. If the droplet retains its round shape, then the jam is ready; if it spreads like a lake over the plate, then you should boil it a little more. We roll up delicious apricot jam into slices into sterile jars.

Turn the hot jars upside down and leave them to cool.