This year, as never before, is rich in the harvest of apricots and poles. By the way, many still do not know what is the difference between these two fruits, since they are very similar in appearance.

The pole is slightly smaller than its apricot counterpart, has a less sweet taste and a more fibrous pulp structure. Apricot is more juicy and the fruit is easier to separate from the stone.

In this article we will consider the preparation of apricot jam for the winter, however, these same recipes can also be used for jam from zherdels.

Juicy and fragrant apricot reminds of our Soviet childhood, when a crowd of children, walking in the yards, plucked delicate, velvety fruits. Not only the pulp of apricots was used, but also their seeds - they were dried in the sun, then they were split with a hammer and the kernels were eaten. By the way, we will also consider apricot jam with kernels in this article. So let's get started.

Features of cooking dessert

There are quite a few ways to make jam, jam or marmalade from apricots, and every housewife is looking for the simplest but most delicious recipe. Most often, apricot jam is prepared without any additives (except sugar), but additives such as cinnamon, vanilla, citric acid, nuts and other fruits can be used. Do not neglect the advice of experienced chefs, because it is their experience that allows you to create culinary masterpieces and make preparations so that they delight with their taste all year round and do not deteriorate.

1. For jam, choose slightly unripe fruits, otherwise they will simply boil and lose their shape during the cooking process. However, this item can be omitted if you are making jam or marmalade. For thickening, improvised means are used: gelatin, starch, agar-agar or pectin.
2. To make jam or marmalade, apricot fruits can be twisted through a meat grinder or rubbed through a sieve and sent to the stove in this form.
3. To make a sweet dessert thick, it is not at all necessary to cook it for 2-3 hours. Do not think that the density depends on how much to cook pitted jam. Enough 10 minutes of cooking and 3 visits, between which wait from 5 to 10 hours. Minimal heat treatment allows you to save most of the vitamins.
4. Cooking apricots is best in a saucepan or large bowl with a thick bottom but a large evaporation surface. But aluminum dishes are not at all suitable for this purpose - the metal oxidizes and releases harmful substances that distort the taste of the dessert.
5. During cooking, it is imperative to remove the foam from the surface, otherwise it is likely that the jam will ferment and turn sour right in the jars.
6. To avoid sugaring the product, a little citric acid (1 g) or the juice of half a lemon per 1 kg of apricots is added to it just before the end of cooking.
7. Be sure to sterilize jars and lids.

As dishes, choose not too large jars so that the amount of jam is enough for one or two. But large jars are best used for vegetables.

Often, novice housewives ask the question: what kind of apricots make the most delicious jam? To prepare such a dessert, choose bright orange fruits with a red barrel. But leave the pale yellow Armenian apricots fresh for eating.

Jam from poles (apricots) pitted "Five minutes"

Not only the fastest way to make apricot jam for the winter, but also the most useful, since the heat treatment of fruits is minimal, which allows you to save a maximum of vitamins and other useful substances. It is this recipe that is ideal for housewives who are looking for how to quickly cook pitted apricot (or pole) jam, value their time and at the same time get an excellent result!

Why did we call this jam zherdelov or apricot? Because it can be prepared both from some fruits and from others. The proportions of sugar and fruits are preserved.

Products:

• 2 kg slightly unripe apricots (or poles)
• 2 kg sugar

For most fruits, this proportion will be the most correct - 1: 1, that is, 1 kg of granulated sugar is taken for 1 kg of fruit. But if you are not a fan of sweets, then the proportion can be slightly changed by reducing the amount of sugar to 700 g per 1 kg of fruit. You can also change the amount of sugar when using sweet fruits and berries, such as strawberries, peaches, pears.

To make our jam not boiled, and the fruits retain an attractive appearance, it is worth choosing not too ripe apricots, without dents. You should not process more than 3 kg of fruit at a time, since when cooking you will have to use a large saucepan, in which the lower part of the fruit will turn out to be too soft, and the upper one will not have time to warm up.

Stages of making jam from poles (apricots):

1. Sort all the fruits, put the spoiled ones aside. Wash fruits, dry. Divide each fruit into halves and remove the seeds.

2. Put the halves in a saucepan or large bowl and cover with sugar. Shake the container a little so that the sugar is evenly distributed. Put in the refrigerator for several hours (you can overnight) so that the fruit releases the juice.

Place the container in a cool place, otherwise the future jam may ferment in the heat with sugar.

Additionally, no liquid should be added - we will cook the zherdels (apricots) in our own juice, otherwise the jam will turn out to be too liquid.

Now it's time to prepare jars with lids. Use small cans for seaming or with screw caps no larger than 500 ml. As experience shows, this amount of jam is easily eaten and does not have time to turn sour. Sterilize jars with lids in a convenient way and place on a clean towel to drain excess water.

4. When the fruit has released enough juice so that the halves do not stick to the bottom of the pan (usually a night is enough), put the pan on the fire.

5. With constant stirring, bring our pitted apricot jam to a boil and reduce the heat. Mix better with a wooden spatula. If foam forms on the surface of the jam, then it must also be removed.

6. Pour hot jam into jars to the very top and roll up (or close with a lid).

Until completely cooled, turn the jars upside down, put them on a towel and wrap them with a blanket. Store ready-made jam from pitted poles (or apricots) in a cool, dark place, but not longer than a year.

Variant with nucleoli

Such a jam from whole fruits stuffed with kernels is considered the height of the mastery of the hostess and is called "royal". The kernels give a tart taste and pleasant aroma, but can be easily replaced with almonds, hazelnuts or walnuts. And of course, eat first.

To prepare jam with nucleoli, apricots should be taken not quite ripe so that they do not boil during the cooking process. Before cooking, all fruits must be sorted out and removed defective and rotten.

Products:

• 2 kg slightly unripe apricots;
• 1.5 kg of granulated sugar;
• 300 g of apricot kernels or almonds;
• 2-3 tablespoons of water;
• 1 teaspoon citric acid.

Steps for making apricot jam with kernels:

1. Wash and dry the fruits. With a special stick or an ordinary simple pencil, remove the bones from the side of the stem.

2. Remove the kernels from the apricot pits. To peel them, immerse in a hot 15-20% salt solution at the rate of 150-200 grams of table salt per liter of water. Then pour cold water over and remove the brown shell. Insert peeled apricot kernels through the hole at the stalk inside the apricots.

You can also use sweet almonds instead of nucleoli. Almonds are processed in the same way as the kernel.

3. Now it's the turn to prepare sugar syrup, in which we will cook the fruits. Pour water into a saucepan, pour sugar and citric acid, put on fire and bring to a boil. The sugar needs to be completely dissolved!

4. Gently pour the prepared fruits with sugar syrup (necessarily hot) and leave for several hours. During this time, the fruits should become soft, and the kernels will transfer their aroma and taste.

5. We will cook a weighty dessert in two or three runs over low heat, gradually bringing it to readiness. The exposure time between doses is about five hours, the last exposure is 8-12 hours. Jam should not be stirred during cooking, so as not to damage the integrity of the fruit. But the foam that appears on the surface must be removed with a wooden spoon or slotted spoon.

We lay out the finished sweetness in a sterilized glass container at a temperature of 90-95 degrees, roll it up.

If the temperature during packaging was below the above mark, then the jam must be pasteurized at 95 degrees: liter jars - 20 minutes, half-liter - at least 15 minutes.

An interesting fact: if jam is prepared where there is an abundance of sun, then it is “boiled” in direct sunlight. Using the above method, prepared apricots are poured with 60% sugar syrup and boiled for 12-15 minutes. After boiling, it is poured into dishes made of faience or stainless material and placed in the sun under a gauze canopy. The jam is ready in 8-10 days. Then it is packaged in a container, as usual.

In a slow cooker

Perhaps the easiest way to make any jam is in a slow cooker. As for previous recipes. for this method, we choose firm elastic fruits, without dents.

Products:

• 1 kg of apricots;
• 600 g of granulated sugar;
• juice of half a lemon.

Also prepare sterilized jars with lids.

The process of preparing an apricot dessert in a slow cooker will be as follows:

1. Wash the fruits, dry them and separate the pulp from the pits. Put the apricot halves into the multicooker bowl and cover with sugar. Leave it like this for 2-3 hours.

2. When the fruit starts to juice, add the juice of half a lemon, close the lid and turn on the “Extinguishing” mode for 1 hour. After 10 minutes, open the lid and remove the foam.

3. Spread the hot mass into clean jars and roll up.

Jam prepared in this way in a slow cooker can be stored in a cool place for no more than 1 year.

Original recipe with cognac

Cognac in this recipe plays the role of seasoning, giving a special aroma and piquant flavor. But the alcohol, which is part of the cognac, evaporates during heat treatment, so do not think that children will not be able to eat this dish. Cinnamon and lemon are also present as additives in this jam. You can also add a vanilla pod if you like.

For work we need products:

• 1 kg of ripe apricot fruits;
• 750 g of granulated sugar;
• 80 ml cognac or brandy;
• 200 ml of boiled water;
• a couple of pinches of cinnamon;
• half a lemon.

Steps for making apricot sweets

First of all, we prepare a sweet syrup: pour water into a small container, add sugar and cook until the latter is completely dissolved.

We wash the apricots, dry them and separate the pulp from the stone. We spread our fruits in a saucepan, pour boiling syrup and put on the stove. We cook our jam for 5 minutes. When foam forms on the surface, it will need to be removed with a slotted spoon.

Boiled fruits must be cooled and put in the refrigerator for the night (or for several hours during the day). Already at this stage, you can notice that the jam has thickened a little. This is due to the presence of pectin in apricot fruits.

After our product has been infused and soaked in syrup, it must again be brought to a boil, pour in cognac, add cinnamon and boil for another 20-30 minutes. Remember to stir occasionally so that the fruit does not stick to the bottom.

10 minutes before readiness, add the juice of half a lemon to the mass - it will prevent the jam from sugaring during the winter. Arrange the finished jam in clean, sterilized dishes and roll up or close with lids. Now we will carefully turn the jars upside down and wrap them in a towel. In this form, hold the jars with dessert until completely cooled.

Whichever of the above methods you choose, now you know exactly how to cook seedless apricot jam and staves jam, and it will be a great addition to your diet in the winter.

I would never have believed that apricots can be harvested in this way. But most of all I was struck by the fact that sugar is put here differently than in other versions of apricot jam. Three times less!

I am silent about the fact that the process is extremely simple. After all, everything will be limited to elementary procedures that even a child can perform - this is an idea, by the way. But at the same time, we will get an ideal preparation for the winter in the form of jam with the taste of a real, live apricot, which has not lost any of its useful qualities.

The only thing that needs to be sacrificed is time. It will need a lot. But it's worth it. Among other things, you do not have to bathe in the heat at the stove, wash a bunch of dishes, and so on. Now you will see for yourself.

I confess that the recipe for apricot jam without cooking is not my own. I saw him while scrolling through the Zen newsfeed. The impression is unforgettable. And not only me. The grandson who took the sample first gave a thumbs up. With two hands. And this is the highest praise.

Cooking time: 12 hours, yes, that's what I was talking about!

Complexity: simple

Ingredients:

sugar - 170 g

Cooking

Let's start with ripe fruits. They must first be washed and allowed to drain with water.

After letting the apricots dry in a way convenient for you (I blotted each one with a paper towel), take out the seeds. I had very ripe fruits, so I took out the bones without much difficulty. You can, if anything, help with a knife by cutting apricots in half. But, I repeat, the fruits must be very ripe.

Now - the easiest. Chop the apricot halves. You can take a pusher or something else. I crushed them, as the author of the recipe, with clean hands. There is nothing wrong with the fact that particles of the skin remained.

We measure the right amount of sugar and send it to the apricots.

This is where the process begins. Stir some of the sugar with this mass and send the bowl to the refrigerator. An hour later, I added the second part of the sugar, stirred everything thoroughly and put the jam back on the refrigerator shelf.

This is how everything looked in this photo after an hour of standing in the refrigerator. I armed myself with a spatula again and continued mixing. By the way, we do it for 2-3 minutes.

By the third time, the mass has already begun to resemble jam. But I stirred and stirred it. After all, the author of the recipe insisted that the whole trick is in mixing. So, they say, sugar combines better with apricot mass, which, moreover, becomes more and more like real jam.

To be honest, from that moment on, I stopped counting the number of shuffles. This is what the jam looked like in the evening.

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.

Your mark:

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:

1. Wash the apricots thoroughly in a large bowl and separate the pits.
2. 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.
3. 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.
4. 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:

1. Wash fruits well.
2. While the apricots are drying a little, boil the syrup. To prepare it, boil water and pour sugar into it, cook until it dissolves.
3. Put the apricots into the prepared syrup and cook for 20 minutes, stirring regularly and removing the foam.
4. After turning off the jam, let it brew for 12 hours.
5. 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

1. Apricots need to be washed and dried.
2. Break them into pieces, removing the bones.
3. Put the slices in an enamel pan.
4. 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.
5. 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.
6. To insist, the jam must be set aside for 12 hours.
7. 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.
8. For the third time after pouring hot syrup, the container must be put on a small fire.
9. 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:

1. Wash the apricots well and remove the pits from them.
2. Grind prepared slices in a blender or meat grinder.
3. Put the apricot mixture in a saucepan, pour sugar into it and let the composition brew for an hour.
4. 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.
5. 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:

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

Apricot jam with kernels

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

• apricots - 3 kg;
• granulated sugar - 3 kg.

Step-by-step instruction:

1. Wash the apricots well and lay them out to dry.
2. 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.
3. The halves must be folded into a container, covered with sugar and set aside for 2-3 hours to let the fruit juice.
4. At this time, you can do the bones. Breaking them with a hammer, you need to extract the nucleoli from them.
5. 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.
6. 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.

To get a delicious jam, there are a number of tips that it is advisable to listen to.

1. It is recommended to cook apricot jam without pits, because during long-term storage, the pits begin to release harmful substances that can harm human health.
2. Dishes for jam should be chosen low and wide so that it is convenient to mix the mass.
3. In order for the apricots to remain intact when removing the pits, you must use a stick that will push out the pit.
4. Before cooking apricots, they need to be allowed to stand with sugar. They will release juice, which will make the jam more juicy.

We are waiting for your comments and ratings - this is very important for us!

Bright sunny fruits, filled with the lively energy of nature, attract the eye and cause an irresistible desire to enjoy their unsurpassed taste. All this positive, as you may have guessed, is generated by apricots.

The first to ripen are the fruits, which are simply called “kalika” among the people, although there are different varieties among them. These apricots differ in size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.

We eat them heartily and, if possible, stock up on this delicacy for the winter. Harvesting apricots in the form of jam is a long tradition of our people. Each family prepares it differently, often passing the recipe down from generation to generation.

But for those who first decided to make jam from sunny fruits, we want to offer the easiest and simplest recipe - pitted apricot jam "Five Minute" for the winter.

Its main advantage, of course, in addition to taste, is that it is easy to prepare and does not take much time.

Ingredients

• Apricot fruits - 1 kg;
• White sugar - 0.5 kg (more if the apricot is sour)

For cooking jam, we will use a stainless pan with a wide bottom.

Cooking

When buying apricots on the market, be sure to taste them and at the same time determine whether the stone is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant hard streaks in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It's best to avoid them altogether.

Apricots can taste more sour or sweeter, so which you choose will determine the amount of sugar needed to make the jam. Think for yourself what is best for you.

We bring the purchased apricots home and, pouring them into a bowl, pour water over them, leave for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After that, it is desirable to wash the apricots under the stream one by one.

We free the clean fruits from the seeds. The easiest way to do this is with a sharp knife.

Put the prepared halves in a bowl or pan with the cut side up. Sprinkle with sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.

We spread all the halves in layers, sprinkling with sugar.

At this point, our activities are suspended. Apricots must stand for some time (for each variety in different ways) to stand out a lot of juice. The sugar, of course, will not melt all of it.

Time passed, and we got this result. Our apricot halves drowned in their own juice, which actually needed to be proven.

The time has come for the immediate cooking of jam. We send the saucepan to a small fire. We arm ourselves with a wooden spatula and gently stir (so that the sugar dissolves faster and does not burn).

We wait until it starts to boil. As soon as this happens, immediately turn off the fire. We give time to our jam to cool completely.

As soon as it cools down, we proceed to the final period of cooking. We heat the pan (the fire is small) and cook for five minutes from the moment of boiling.

That's all our pitted apricot jam "Five Minute" is done. It remains to immediately pour it into prepared (hot sterile) jars, close the lids and send it to the pantry until winter.

The simplest and most delicious recipes for a delicate and fragrant apricot delicacy

Pitted apricot jam

Sunny apricot jam can be prepared in many ways. But it is always more pleasant to feel the whole harmony of taste, without interrupting to extract the seeds from the delicacy. To prepare 1 liter of tender jam without a core, you need to take:

• Apricots - 0.9 kg;
• Water;
• Sugar - 0.9 kg.

For pitted apricot jam, well-washed fruits are cut lengthwise and pitted. If desired, the fruit can be left in this form, or can be cut into pieces. Pour apricots laid in a deep saucepan with sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and become saturated with sweetness.

Please note: if there is not so much time, then you can pour about 190 ml of water into the pan and immediately send it to the fire. In any case, infused or water-filled fruits are boiled for 1 minute, while removing the resulting foam. After that, the fruit again needs to be set aside for 11 hours. Now, on low heat, after boiling the jam, boil it for another 12 minutes. The hot ready-made delicacy is divided into clean and sterilized jars and corked.

Apricot jam with five-minute slices

For those who cannot boast of a lot of free time, but still want to try homemade jam in winter, the five-minute recipe is perfect. In addition, the preparation is very simple, for it you need:

• Apricots - 1.5 kg;
• 1.5 kg of sugar;
• 500 ml of water.

How to cook jam with slices of apricots "five minutes": dry the washed fruits with a towel. Peeled apricots are cut into slices and poured into an enamel pan in layers. At the same time, you need to spread the fruits with the middle up, pouring each layer with granulated sugar. While the apricots release their juice, they can be set aside (for at least 4 hours, you can refrigerate overnight) and prepare the jars.

Pour infused apricots with clean boiled water (it is possible without it if the jam should be thicker) and send it to the stove. Boil on medium heat for 5 minutes, then set aside for 3 hours. These events are repeated 3 times. If you want to leave whole slices, then you should not mix the jam during the cooking process. You just need to shake the container or shake it from side to side. When it boils, skim off the foam.

After the third boil, we scatter the jam over dry, clean jars, cork and let cool, after which we put it in a cool place.

Pitted apricot jam for five minutes

You can also make pitted jam according to the five-minute recipe.

For it you need to take the following ingredients:

• Sugar - 1 kg;
• Apricots - 2 kg.

The jam boiled according to this recipe turns out to be liquid, but it is perfect for soaking cakes and biscuits, you can make a fruit drink or a cocktail from it. We clean the prepared fruits from the stones and put them in a pan or bowl with an enameled surface.

Having covered the apricots with sugar, we leave them aside to form juice for 12 hours. Depending on the degree of maturity, the time can be reduced. After that, put the fruit on the fire and, stirring, bring to a boil. Boil the delicacy for 5 minutes, then cool and boil again for 5 minutes 3 times.

When the finished treat has cooled, you can pour it into sterile jars. Having corked, the delicacy should cool, after which it can be put away in the cellar.

Apricot jam with kernels

Seedless, but with kernels, apricots will also come in handy. The original jam will be obtained from the following amount of ingredients:

• Fruit - 1 kg;
• 1 kg - sugar;
• 100 g of water.

From the washed and dried apricots, we take out the seeds by making an incision. We take out the kernels from them and return them back to the fruits. Thus, jam from stuffed apricots will turn out. Now we cook syrup from sugar and water. After boiling, stir and wait until all the sugar crystals dissolve.

Pour the stuffed fruits into the boiling sweet liquid and cook for 5 minutes. After that, you need to let the mass brew for about 3 hours. Then boil again for 5 minutes and again let cool for about 2 hours. For the third time after cooking, immediately scatter into sterile clean jars and roll up.

How to cook apricot jam with slices

In order to properly prepare jam from apricot slices, you need to take equal parts of sugar and fruit.

How to cook apricot jam in slices: the fruits are washed well and the pits are removed. Then, cut into slices of the desired size, the apricots are transferred in layers in an enameled container, alternately sprinkled with sugar. The last layer is also covered with sugar on top.

After that, you need the fruit to release the juice. To do this, leave them overnight. Be sure not to mix the fruit. Also, the secret of whole slices, not only to shake, but not to stir the jam, including during cooking. Also, for this you need to use ripe, but not overripe fruits.

On the stove, bring the apricots to a boil and cook them for about half an hour, after which we lay them out in sterile jars and cork. You can make jam from slices according to a five-minute recipe, boiling in several passes for 5 minutes. You can also add citric acid at the end of cooking.

Apricot jam with gelatin

For lovers of jelly, marmalade and thick treats, the best recipe for apricot jam is the option with the addition of gelatin.

For this you need to take:

• Apricots - 1 kg;
• Gelatin - 30 g;
• 2 tbsp. Sahara.

The washed fruits are peeled, removing the seeds, and divided into halves. Sprinkling with sugar, apricots are laid out in a container for cooking, adding crystals of instant gelatin to the same place. Leave it like this for a day. The next day there will be enough juice and the fruit can be put on a slow fire. Bringing to a boil, remove the foam.

After boiling the jam, pour into sterile jars and cork. Before use, it is advisable to put the jam in the refrigerator for a while so that it freezes a little. After that, apricot jelly-like jam is ready. Happy tea!

Ripe apricot jam

It is not always possible to cook what you want from overripe fruits.

For example, compote of them is unlikely to work. However, you can think of an excellent jam from overripe apricots. Rather, it will turn out more like jam, but very tasty. For him, you need to prepare such products:

• Overripe apricots - 1 kg;
• Sugar - 1.2 kg.

To make the jam even more tender, it is recommended to remove the skin from the fruit. In addition, then the color of the delicacy comes out more saturated and bright. So, wash and dry the apricots. When the fruits dry on a kitchen towel, you can remove the skin from them. Do not be upset if, when cleaning, the pulp begins to turn into porridge - you will have to cook less.

Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that you do not have to wait for the juice to be released. Boil on low heat for 15 minutes, stirring constantly. When the jam has completely cooled down, you need to boil it in two more batches of 10 minutes. Between cooking, we also set aside the mass to cool.

Each time the jam will get thicker. You need to finish cooking on the stove when the density seems sufficient. And after that, you can immediately lay out in sterile jars. Happy tea!

Is it possible to freeze apricots for the winter: a recipe

Housewives freeze a lot of berries and greens for the winter, but for some reason not everyone remembers larger products.

So they bypass their attention and apricots. Many simply do not know whether it is possible to freeze apricots for the winter, and they are not only possible, but must be prepared in this way. Sunny fruits contain many useful substances that are difficult to preserve with traditional harvesting methods.

Useful properties of apricots that are preserved when frozen:

• The fruits acquire this bright color of the sun due to the saturation with carotene, the amount of which in them is not inferior to the amount contained in the egg yolk.
• The presence of vitamins of group B (B1 and B2), C and PP.
• Apricots contain many useful trace elements: manganese, cobalt, copper, iron and potassium.

This fruit is useful for people suffering from cardiovascular diseases, and it also helps with burns on the face in the form of a mask. And when frozen, you can save absolutely all the vitamins and elements. There are several ways to freeze:

• Whole;
• In syrup;
• halves;
• Grated with sugar.

The main thing with any method is to adhere to the rules of correct harvesting.

Firstly, if you freeze, it is better to have several smaller portions at once, since thawed foods can no longer be re-frozen.

Secondly, the process of freezing apricots should be gradual and unhurried so as not to end up with unappetizing porridge.

How to freeze apricots

Depending on the method of freezing, the rules for harvesting will also change. So, in order to learn how to freeze apricots correctly, you must first decide how you want to prepare them. Consider the features of freezing apricots in different ways.

General procedures for all freezing methods:

• For freezing, ripe fruits without damage are needed.
• Fruits are thoroughly washed in warm running water and laid out on a towel to dry.
• At the next stage, whole fruits can be divided into two slices, relieving them also of seeds.

Next, to save the fruit whole or in half, you need to prepare a small tray that fits in the freezer. We place the dried fruits on it in one layer and put them in the freezer. From such fruits, you can subsequently cook anything: compote, sauce, smoothies, jam, and more. Instead of a tray, you can just use a clean plastic bag. Naturally, it is desirable that there are no other products in the chamber for the freezing period.

To freeze in syrup, put clean dry fruits in a saucepan and sprinkle with sugar in layers. So they stand until the granulated sugar dissolves in the juice that stands out from the berries, turning into syrup. Then freeze in closed food-grade plastic containers.

Well, the last way is grinding fruits with sugar. Washed apricots are crushed in any way possible into a puree. Now add sugar to taste and lemon juice. When the sugar dissolves in the juicy mass, you can lay it out in plastic containers and, closing them, put them in the freezer.

Apricot jam with slices: quick and easy

Everyone is used to the fact that cooking jam from apricots and other fruits requires not only skills, but also a lot of patience.

But not everyone knows how to make apricot jam with slices quickly and without hassle. To do this, you need a microwave (in extreme cases, an oven) and products in the following proportions:

• Fruit - 1 kg;
• Sugar - 500 g-1 kg;
• Juice of half a lemon or 3 tbsp. l. water.

We clean the washed and sorted fruits from stones and pour them into a special container for the microwave oven. Please note that it is advisable not to take plastic dishes and very small ones, since a lot of jam will form during boiling. Pour lemon juice or water into apricots and put an uncovered container for 5 minutes in a microwave turned on at full power.

During this time, the fruit will release juice and soften. Add sugar to them and gently mix the products. Then we send the container back to the oven for 5 minutes. After taking out the time, mix again and put in the microwave for another 5 minutes. It turns out that it takes only 15 minutes to make jam!

The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Bon appetit!

Apricot jam: recipe by Yulia Vysotskaya

The famous actress and now a popular TV presenter Yulia Vysotskaya turned her favorite hobby - cooking into a job and now shares her secrets with all of us. Not only tasty, but also a healthy delicacy - apricot jam according to Yulia Vysotskaya's recipe: simple, but elegant. To prepare a treat according to this recipe, you need to prepare:

• Lemon - 0.5 pcs.;
• Sugar - 900 g;
• Apricots - 1 kg.

Wash the fruits and remove the seeds from them, cutting the fruits into halves. Fill the apricots with water and put on the stove. When the water boils, add sugar and juice of half a lemon to the fruits. Products are cooked for 1.5 hours. We regularly check the collected foam during this time and remove it. If you really want to get not so much jam as jam, then periodically the fruits are rubbed with a spoon against the walls of the container.

The result is a homogeneous jam-jam, which we immediately pour into jars and let the delicacy thicken. Everything, jam from Vysotskaya is ready!

Apricot jam in the Redmond slow cooker

Anyone who has tried this miracle of technology knows how much easier it is to cook with a slow cooker.

It is much easier and faster to prepare sweets for the winter with it. To make excellent apricot jam in the Redmond slow cooker, you need to prepare the products in proportions of 1 to 2:

• Fruits - 600 g;
• Sugar - 300g.

The amount of granulated sugar can be changed to your liking, you can take 1: 3. First of all, we wash the apricots and remove the seeds from them. Ready halves can also be cut into pieces. We place the fruits in the bowl of the multicooker, falling asleep on top of sugar. Lemon juice can be added to the dish if desired.

We set the multicooker for 1 hour in the “baking” mode. Further, the hostess will only need to periodically stir the mass so that it does not stick to the bottom. But that's all, when the time is up - it remains to spread the jam in jars and roll it up. Now the main thing is to endure until winter, so as not to open the delicacy ahead of time.

The only drawback of cooking jam in a slow cooker is the small volumes of one batch of the workpiece. But it's worth it. Happy tea!

Pitted Apricot Jam: Royal Recipe

An original variety for those who love pitted apricot jam - a royal recipe for making treats.

It will require more effort and time spent, but all the work will not be in vain. For this variation of a simple recipe you will need:

• Apricots - 4 kg;
• Sugar - 3 kg;
• Citric acid - a pinch.

Wash and dry fruits thoroughly. Bones from fruits are obtained in a not quite traditional way. It is necessary to insert a thin wooden stick into the recess from the tail and squeeze the core out of the fruit. This must be done very carefully in a circular motion. Thanks to this unpretentious method, all apricots will retain their integrity.

We take out the kernels from the seeds, gently breaking them with a hammer, and “stuff” our apricots with them. Now we are preparing sweet syrup. Pour the fruits laid in the pan with the boiled liquid and put it on the fire. Bringing to a boil, remove the foam from the jam and turn off the stove. Now you need to be patient, the delicacy should be infused for about 10 hours, no less.

After the time has elapsed, we repeat the cooking procedure twice, between these stages the jam cools for more than 12 hours. For the third time, jam can be poured into sterile jars and rolled up for the winter. Happy tea!

Transparent apricot jam “Amber Lake”

In order to please relatives and friends with a crystal clear amber delicacy, all that is needed is to make transparent apricot jam. To do this, you need to take products in the following ratio:

• Peeled apricots - 1 kg;
• 0.8 - 1 kg of granulated sugar.

For this recipe, any fruit is suitable, both already slightly overripe and unripe. As dishes, we take a pan with a thick bottom or a brass basin. Apricot halves are sprinkled with sugar and left for 3-4 hours to extract the juice. In the meantime, you can prepare containers for the workpiece.

Then we rearrange the pan with fruit on the stove, you can add a little water to speed up the cooking process. While the sugar is melting, gently mix the mass with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for the boil and remove from heat. While neither the container nor the mass has cooled yet, you can turn the fruit over, completely dousing them with hot syrup. Now we leave the delicacy for a day.

The next day, we warm up the jam again, putting the pan on a slow fire, bringing it to a boil. Now reduce to a very small flame and warm up for another 10 minutes, without fail stirring the mass. Then again we leave the apricots for another 12 hours - a day. The jam will already become quite viscous and thick, but one more procedure will be required.

For the third time, we repeat the entire second stage of cooking, after which we get an amazing thick jam with whole fruits and an amazing aroma. After another 12 hours, at least, heat the jam for the last time, continuing to mix the fruit very gently. Already quite hot jam is poured into jars and corked.

Apricot jam with pits

To treat yourself to apricot jam with pitted slices, you need to take whole fruits, but ripe enough.

Instead of apricot kernels, you can take almonds, then the taste of the delicacy will turn out to be especially bright. So, for cooking you need:

• Apricots - 1 kg;
• 1 kg of granulated sugar;
• Citric acid - 1/2 tsp.

From the given amount of products, about 1 liter of finished jam should be obtained. In running water, we wash the fruits well, dry them on a kitchen towel and divide them into slices, removing the seeds along the way. We take out the kernels from the seeds and also wash and dry them. Now we lay out slices of apricots in layers in a saucepan, sprinkling them with granulated sugar. If, nevertheless, the fruits are not quite ripe, then you can add a little water to the pan. So we leave the products for a day.

The next day, we send the pan to the stove and bring the mass to a boil. At this time, you need to constantly stir, helping the sugar to dissolve better. When the jam boils, reduce the heat and boil for about 40 minutes, stirring constantly and removing the foam formed on the surface.

5 minutes before the end of cooking, add citric acid if you decide to add it, although this is not necessary. At the same time, add our nucleoli and mix everything thoroughly. The jam is ready! Pour the delicacy into clean steamed (sterile) jars, cork and leave to cool in the usual way - wrapping it in a blanket and turning it upside down.

Royal apricot jam

Royal apricot jam cannot be called a simple homemade preparation.

This is an amazingly tasty and refined delicacy, which is not ashamed to regale guests. To prepare it, you need to take the following products:

• Fruits (apricots) - 1 kg;
• Water - 1 tbsp.;
• 1/2 kg of sugar.

Apricots need to be sorted out, selecting only dense ripe fruits without damage. Then the best fruits are washed and pitted. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or bowl for cooking. It is recommended to choose dishes made of brass or copper. Walnuts can be used instead of apricot kernels.

Pour water into the pan to the fruits (about 200-250 ml) and add sugar. Cook fruit with sugar over moderate heat. Stir the mass regularly with a wooden spatula, but with special care. Cook until all the sugar is dissolved in the liquid, but not burnt. If you suddenly overlooked a little, then you can add a little hot water.

Having boiled the syrup with apricots in this way, let it cool. After that, pour the syrup into a separate bowl and return it back to the stove. Pour fruit with boiling syrup. Then, when it cools, drain again and bring to a boil. The procedure is repeated at least 3 times. Look at the saturation of the jam.

When the jam has acquired the desired density and taste, it can be laid out in sterile jars and corked. Sunsets are immediately wrapped in a towel, which was previously soaked in water. In the cellar we remove the already cooled workpiece.

Apricot jam with soda

The recipe involves making apricot jam with slices of soda so that the fruits do not boil soft and retain their shape.

The recipe will require some attention and diligence. Required products:

• Fruit - 1 kg;
• Sugar - 1 kg;
• Water;
• Soda - 1 tsp

From the washed fruits, remove the seeds and divide the fruits into slices. So that during the thermal treatment the fruits do not fall apart, you need to pour the slices for 5 minutes with a soda solution. We dissolve soda in 1.5 liters of water.

Separately, we prepare the syrup, with which we fill the apricot slices. Let them cool, then drain the syrup back and boil again. Pour the boiled syrup again into the pan with apricots and cool again. This procedure must be repeated 4 times. For the last time, let the jam cool completely, and distribute it in sterile jars.

Apricot jam slices in a slow cooker

You can easily and quickly prepare apricot jam with slices in a slow cooker. For this recipe you will need the following ingredients:

• Fruits (apricots) - 0.6 kg;
• 300 g of sugar;
• Lemon juice - 1/2 pc.

Dry the washed fruits with a kitchen towel and remove the seeds from them. Next, cut the apricots into slices and put them in the multicooker bowl. From above, we fill our fruits with sugar, add lemon juice, mix well, but gently. We select the “extinguishing” mode and set the equipment for an hour of work.

Please note that if the mode is set to “stewing”, then you can cook with the lid closed, but if “baking”, then do not close the lid. Periodically stir the jam for the first 15 minutes and constantly for the last 15 minutes so that it does not burn.

When time passes, the jam is ready and it can be poured into clean steamed jars. Having rolled up the blanks, turn them over, wrap them and leave them to cool. The recipe can be slightly modified to your liking, for example, adding nuts or apricot kernels. Happy tea!

Unripe apricot jam

If a lot of unripe fruits have come across from a crop or a purchased apricot, you should not be upset.

You can make amazing jam from unripe apricots with an original shade and aroma. For him we take:

• Green apricots - 1 kg;
• Sugar - 1 kg;
• Half a lemon (juice);
• Water - 3 tbsp.

Washed three times in cold water through a colander, the fruit should be pricked with a needle, and preferably with a toothpick across and along the fruit right through the soft bone. Then we dip the fruit in boiling water for a couple of seconds and strain. Now you need to leave them on a towel to dry. While they dry, you can prepare the syrup.

We dip the dried fruits into the already prepared hot sugar syrup, squeeze the juice from the lemon and send it there. Boil the mass until cooked, periodically removing the foam with a slotted spoon. Vanilla can be added if desired. We pack the finished jam in jars.

Delicious apricot jam in a bread machine

If the house has a bread machine, then this miracle of technology can be used not only for its original purpose. You can speed up the traditional preparation of treats by making excellent apricot jam in a bread machine, which will also save a lot of time. Required products:

• Apricots - 0.8 kg;
• Sugar - 0.4 kg;
• 3 art. l. water.

We wash the apricots, divide them in half, removing the stones along the way. Pour water into the bowl of the bread machine and lay out the prepared fruits. In the vehicle modes, select "Jam" and press the start button. Periodically, you need to check the consistency of the jam, if necessary, you can set a different cooking time.

If you want to make a thick jam or jam, then apricots must be divided into 6-8 parts before cooking and mixed well with the rest of the ingredients during cooking. When the work of the bread machine is over, the jam can be sealed in sterile jars and chilled in the cellar until better times.

When to buy apricots for jam?

If the hostess first encountered the preparation of sweet dishes for the winter, then for sure jams will be included in this list.

But, when to buy apricots for jam in order to be in time for ripe, and not already overripe fruits, or vice versa, not to hurry, acquiring more green fruits? Let's try to answer this question.

Despite the fact that apricots can be found on sale already at the end of spring, the season of these sunny fruits begins in mid-July and lasts until the end of the month. The ideal option would be harvesting, and hence the purchase of fruit in the second half of July. If you plan to harvest jams or just jams without whole fruits, then you can extend the harvesting period until the beginning of August at most. Then the amber fruits are already disappearing from the shelves.

It is worth mentioning not only when, but also how to choose fruits so as not to get into a mess. Firstly, the fruits should not have brown spots and dots, which indicate second-class fruit. They are not harmful, but the quality of the final product will be spoiled. Secondly, you should not choose soft fruits, because this also indicates their venerable age. It is recommended to give preference to elastic apricots.

Another note is not to buy chopped or cracked fruits, since in the place where the juice is released, a good environment is formed for the development of microorganisms. As for varieties, it is better to purchase fruits with red sides for harvesting - they will be both sweet and fragrant.