apricot jam

01.04.202127.05.2017

Summer is a great time to prepare homemade preserves. Especially brings joy in the winter jam. It not only delights the taste, but also replenishes our body with useful substances and elements, which are very lacking in winter. Apricot is great for making jams and preserves.

Apricot has many useful properties that favorably affect the functioning of the body. Apricot jam contains many useful elements and vitamins, the main of which are calcium, potassium, iron, vitamin A, PP, and B vitamins. Apricot jam is recommended for problems:

with the cardiovascular system;
with hypertension;
anemia
beriberi.

During its use, brain activity improves, recuperation occurs, immunity increases, salts are excreted, problems with constipation disappear. The calorie content of apricot jam is 245 kcal per 100 gr. product.

There are many recipes for making jam, and you can use both whole fruits and halves. Let's look at the most popular ones.

Apricot jam - a step-by-step delicious photo recipe for apricot jam for the winter

Every recipe has its secrets. In this you need to pay attention to the variety of apricots. Jam will turn out especially tasty if you choose small round fruits, which are usually called wilds.

Let them be even slightly overripe. All the same, they will not dissolve in the total mass, turning into an ugly mess. Because jam is not prepared in the way that has long been customary: it does not stand on fire for a long time. But round soft apricots will give their juices faster. And they taste better than their more expensive counterparts.

Cooking time: 17 hours 0 minutes

Quantity: 1 portion

Ingredients

Apricots: 1 kg
Sugar: 400 g
Gelatin: 2 tbsp. l. incomplete

Cooking instructions

How to cook seedless apricot jam

We will start our acquaintance with apricot jam with the simplest method, which is equally suitable for any kind of apricot.

What is required for this:

sugar - 2 kg;
apricots -2 kg.

Step by step recipe:

Wash the apricots thoroughly in a large bowl and separate the pits.
Having received the peeled apricot pulp, combine it with granulated sugar. In the case of not very sweet apricots, the amount of sugar can be increased. Leave the prepared mixture for 2-3 hours.
Let's move on to making jam. We put the infused mixture on fire and cook in two stages for 30 minutes. This is necessary because of the density of the apricot skin, which takes longer to boil. When foam appears, it must be removed.
The end result will be jam with small pieces. If there is a desire to boil the jam until smooth, it must be kept on low heat for another 20 minutes.

Apricot jam with pits - recipe step by step

Jam with stones is the easiest to prepare, with a minimum investment of time.

You will need:

apricots - 1 kg;
sugar - 700 gr.;
water - 2 tbsp.

Preparing jam:

Wash fruits well.
While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
After turning off the jam, let it brew for 12 hours.
After the time has elapsed, put the jam back on the stove and cook it until it thickens.

Apricot jam slices

This jam is not only tasty, but also beautiful. For it, apricots with a dense structure or slightly unripe are used.

You will need:

apricots - 2 kg;
sugar - 3 kg;
water - 3 tbsp.

Jam making technology

Apricots need to be washed and dried.
Break them into pieces, removing the bones.
Put the slices in an enamel pan.
In a separate container, you need to boil the syrup using water and sugar, according to the proportions in the recipe. The syrup is boiled until the sugar dissolves.
Ready, hot syrup should be poured over folded apricots. The syrup should cover all the slices, for this the container should be shaken several times. Stirring with a spoon is not recommended.
To insist, the jam must be set aside for 12 hours.
After the first infusion, you need to drain the syrup, bring it back to a boil, pour over the apricots and set aside for 10-12 hours.
For the third time after pouring hot syrup, the container must be put on a small fire.
With constant stirring, the apricots are boiled for an hour. As a result, they will become a beautiful golden color. You need to stir carefully, with rotating movements, trying not to spoil the structure and shape of the apricot slices.

Apricot jam - delicious recipe

One name apricot jam is appetizing. He is especially loved by the kids. For its preparation, it is desirable to use overripe fruits or varieties with a very soft structure.

You will need:

apricots - 1 kg;
sugar - 1.2 kg;
citric acid - 1/4 tsp.

Preparing jam:

Wash the apricots well and remove the pits from them.
Grind prepared slices in a blender or meat grinder.
Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
Place the saucepan over low heat and bring the mixture to a boil. In order for the sugar not to start to burn, the mass must be constantly stirred.
After boiling, add citric acid to the mixture and cook until a thick jam is obtained. The density of the mixture depends on your desire.

A very simple recipe for five-minute apricot jam

A five-minute jam recipe is the best option when there is not enough time to process fruits. For its preparation it is necessary:

sugar - 4 cups;
apricots - 1 kg.

Brewing technology:

First, wash the apricots and separate the pits.
Transfer the slices to a saucepan, cover them with sugar and let it brew for 12 hours.
After the time has elapsed, bring to a boil over high heat, stirring regularly.
Boil the mixture for 5 minutes, skimming off the resulting foam in the process.

Apricot jam with kernels

Apricot jam with kernels is popularly called "royal" or "royal". To prepare it you will need:

apricots - 3 kg;
granulated sugar - 3 kg.

Step-by-step instruction:

Wash the apricots well and lay them out to dry.
After preparing the fruit, we proceed to their peeling. Dividing apricots in half, you need to get the bones, which will be useful in the cooking process.
The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
After 2-3 hours, put the container with slices on a small fire. The duration of cooking jam depends on the desired result. For a liquid consistency, 10 minutes is enough, for a thicker one, about 20 minutes.
After completing the cooking process, the pan must be set aside for 12 hours. After this time, repeat the procedure twice more. And only for the last time, pour the kernels of the seeds into it and boil for 5 minutes.