Apricot jam. Amazing apricot jam: an old Hungarian recipe and modern cooking methods

I offer you a recipe for apricot jam for the winter, which turns out very tasty, without adding jelly. It contains only two ingredients, and it doesn’t take long to cook, so cooking will take you a minimum amount of time.

Here I will tell you in detail how to make apricot jam correctly so that it lasts all winter. From these ingredients I got 550 ml of the finished product. If you want more, then increase the proportions. There is nothing complicated in the cooking process and even those who are making preparations for the first time can cope with it.

In my opinion, this is the easiest apricot jam recipe. I don’t know about you, but we really love eating it with pancakes or adding it to various baked goods. We never have such a preparation for a long time, so I advise you to try it too.

Ingredients:

Apricots – 400 g

Sugar – 300 g

Quantity: 550 ml.

How to make apricot jam at home

To make delicious apricot jam, I first prepare the fruit. To do this, I wash them with running water, cut them in half and remove the pit. They may be soft or not quite whole as they will end up pureed anyway.

Then I put them in a saucepan, add sugar and stir until it completely covers them on all sides. I cover the saucepan with a towel and leave it for a couple of hours so that the fruits release their juice and the sugar melts at least halfway.

If the fruits are very juicy, then an hour is enough, but if they are a little hard, then you will have to wait a little longer.

Since I make apricot jam for the winter, it is important to make sure that it can be stored for a long time and does not spoil. To do this, put the saucepan on the fire and bring to a boil. Then I reduce the heat to a minimum, but the mass should still boil a little and cook for 40 minutes. During this time, I stir them periodically. There is no need to remove the foam. And you can stir with a spoon, since we do not need to maintain the integrity of the fruit.

When they are sufficiently cooked, I remove them from the heat and use a blender to puree the capacity of the pan to make apricot jam. Be careful not to get any splashes on your hands as they are very hot. To do this, I covered my hands with a towel.

Then I put the saucepan on the fire again and bring it to a boil, after which I remove it from the heat completely. And at this time I sterilize the jars. I take a little water into the pan, as soon as it boils, I put a wire rack on it, and put the jars upside down on top. The lids are also sterilized. This is necessary so that the apricot jam recipe can stand all winter.

Next, I pour it into jars and screw the lids on or roll them up, depending on what you have. Immediately after this, I turn them upside down and leave them to cool. Now you know how to make apricot jam so that it lasts all winter and does not spoil. But I’m sure you’ll eat it much faster.

I hope you liked this recipe for apricot jam for the winter, and you will prepare something like this. You can make it from any number of ingredients. Consider this: if you have 1 kg of apricots, then you need 600 g of sugar.

Apricots are incredibly aromatic and healthy fruits, but, unfortunately, their season is not long. In order to prolong pleasant moments and enjoy the wonderful taste of tender and sweet apricots, even in winter, there are many different recipes for jam and compotes. You can also make excellent apricot jam. To make jam from halves, select hard and whole fruits; for jam it is better to process those fruits that are beginning to deteriorate due to their overripeness. This results in double savings and, on top of that, jam made from ripe and soft apricots always comes out aromatic, sweet and tender in consistency.
This product can be used as an additive to pancakes, pancakes, cheesecakes, it can be coated with shortcrust pastry cake layers or used as a layer between sponge cakes and sweet cream to dilute the sweet taste of the cake with fruity notes with the sourness inherent in apricots.
We also suggest you cook.
So, the recipe for apricot jam.
Ingredients for cooking:
- apricots – 1.5 kg.
- water – 200 ml.
- sugar – 1.5 kg.

Recipe with photos step by step:

How to make apricot jam. We wash the fruits in running water, using a colander or a wide sieve for this purpose. We separate the fruit into halves, removing the seeds. If you use crushed or broken apricots, remove the spoiled areas by trimming them with a knife.
Place the prepared apricots in a container for making jam with wide edges and pour a glass of boiling water. Cover the pan with a lid and simmer over low heat for 10 minutes until the fruit is soft.
Turn off the heat and rub the apricots through a metal sieve; you can alternatively use a blender, then the crushed peel, rich in vitamins and pectin, will remain in the jam, this will give the product the desired thickness.
Add the required amount of sugar based on a 1:1 ratio with the weight of the pureed product. For sweet apricot varieties, you can use less sugar; this will not affect the shelf life, since the fructose contained in the fruit is an excellent preservative.
Boil the jam until it boils, then reduce the heat and cook, stirring with a wooden spatula, periodically skimming off the foam.
After boiling, the jam is cooked for about 20 minutes, but if you need to make it thicker, you can increase the cooking time. After cooling, the jam will thicken significantly, this feature should also be taken into account.
Place the finished apricot jam, while still hot, into sterile, dry jars and roll up the lids. Turn it upside down and leave it in this position until it cools completely.
We recommend that you prepare

Apricot jam with kernels is the best dessert with an unforgettable aroma and taste. This tasty delicacy has a homogeneous, jelly-like consistency, which distinguishes it from jam. Jam can be used as a sweet sauce, served with toast for breakfast, or baked into pies. For harvesting, take only ripe apricots without damage. The fruits should be juicy and soft, but without signs of rot. In addition, fruits infested with pests should not be used for canning.

Taste Info Jam and marmalade

Ingredients

• apricots – 1 kg 500g;
• granulated sugar – 750 g;
• water – 3 tbsp. l.

How to make apricot jam with seeds at home

Apricots should be rinsed under running water and then left in a colander for a few minutes to drain excess liquid.


Remove the dried fruits from the pit by breaking them or cutting them in half. Place the pulp in a wide bowl.


The bones, in turn, must be peeled.


Then the thin top film should be removed from them. To do this, soak the seeds in warm water for half an hour so that it comes off easier.


Pour 3-4 tbsp into a bowl with apricots. l. water. Place on low heat and cover with a lid. The fruit should release juice. Boil apricots in it for 15–20 minutes. Then you need to mix them and continue cooking over medium heat. When the apricots are completely softened, the basin must be removed from the heat. The apricot mass should be mixed again and left covered for 20 minutes so that it cools to a warm state.

After this, the mass must be rubbed through a fine sieve. This is done to remove coarse fibers and skins and to achieve a uniform consistency. Apricots must be placed in a sieve in small portions.


The resulting apricot puree should be weighed to determine the required amount of granulated sugar for the jam.


For 1 kg of puree you need 750 g of sugar. But you can change the amount of sugar depending on the sweetness of the apricots and your taste preferences. Add granulated sugar.


Add peeled apricot kernels to the puree.


Place the basin on low heat. Mix its contents thoroughly until the sugar crystals are completely dissolved. From the moment it boils, the heat must be increased to medium. Regularly remove foam from the surface with a wooden spoon. The apricot mass will gradually begin to thicken, so it must be continuously stirred vigorously so that the jam does not burn and does not stick to the walls and bottom of the basin. The longer you cook, the thicker the final product will be.

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Note to the hostess

• You can make puree with an immersion blender or through a meat grinder. In this case, first scald the apricots with boiling water and peel them. Place the pulp or the mass ground through a meat grinder into a basin and add sugar. Then cook as described above. Pass the pulp through a meat grinder before cooking, and grind it with an immersion blender after the apricots are cooked.
• Apricot jam is cooked only in enamel or copper containers.
• When cooking, be sure to stir continuously, especially when the jam begins to thicken. Otherwise, it may burn, and the taste of the dish will be hopelessly spoiled.
• To keep apricot jam light, you don’t need to cook it for a long time. It is better to boil several times for 10 minutes.
• Before making jam, be sure to taste the apricots. If the fruit is sour, you will need to increase the amount of sugar.

How to thicken jam

Gelatin can be used as a thickener. To do this, you need to pour it into a small bowl and fill it with warm water. Leave for the gelatin to swell. Then place the bowl in a water bath and cook, stirring constantly, until it dissolves completely. Only after this add gelatin to the apricot jam, stirring constantly. Zhelfix, pectin, agar-agar can be used as a gelling additive. When using certain thickeners, follow the recommendations for the ratio of the additive to the main product.

Cooking options

Here's a recipe for apricot kernel jam, but if they're bitter or you just don't want to deal with them, you can leave them out. An alternative to apricot kernels can be almonds or walnuts. It will turn out no less tasty. Almonds can be added whole, and it is advisable to cut walnuts into pieces.

You can add seasonings or alcoholic beverages to apricot jam - citrus juice and zest, mint, coffee, anise, cocoa, vanillin, cognac or liqueur. This will add flavor to the finished product.
Jam is very convenient to prepare in a slow cooker. To do this, pass the pulp of apricots without skin through a meat grinder. Place the resulting mass in the container of the device and add the required amount of sugar. Close the lid and cook in the “jam” mode. This method eliminates the need to constantly monitor the process.
Now you know all the secrets and subtleties of making apricot jam with pits. Don't be afraid to experiment to find exactly the recipe that suits your taste.

Hello housewives and cooking enthusiasts!

I continue the theme of preparations and again give you incredibly tasty recipes for one gorgeous dessert. Namely, today we will talk about apricot jam. After all, it is truly one of the most delicious and well-deserved delicacies, all because its consistency is quite thick, and its royal taste leaves no one indifferent.

Now in the midst of July, this selection will be just right for you, by the way. And maybe you’ll also want to cook, last year I shared cooking options with you.

I want to immediately note that if you choose any recipe from this note, you will be satisfied. Because they are all good in their own way, each has its own flavor and certain secrets. We will not dwell on just one, because, as they say, there are a whole dozen of them. And only after trying them all, you can decide and find for yourself exactly the one that will become one of your favorites.

Most young housewives choose the option called fabulous; its peculiarity is that granulated sugar is added to the apricots not all at once, but in parts. And in order to prevent fruits from losing their color during the canning process, preservatives such as lemon or citric acid are added. Read about all this and more below. It won't be boring, that's for sure!

After all, how can you drink tea and not put the gifts of summer on the table, because you can collect them in one jar and then enjoy the rich taste and enchanting gentle sunny shade. This particular piece has a bright and rich orange-yellow color. Which makes this apricot jam even more attractive, and it drives everyone crazy. Cool!

I present to you the best recipe that can be, because it is so simple that you can’t even imagine. Moreover, absolutely any fruit is suitable for this jam; you don’t need to look for and choose dense fruits, you can take quite overripe ones. After all, in any case, the apricots will be mashed in a cup. But, again, make sure that they are not rotten or moldy.

Although you know, there is information that it is better to take greenish fruits for this purpose, since their pectin content is much higher than those that are already overripe. And this primarily affects the density. In fact, purely from my experience I will say that it all depends on the variety. We mostly cook, as they say, from what we have in the house.

In any case, if you do everything according to the instructions, you will get a 5+, like a real chef.

If you are still tormented by the question of how much granulated sugar you need to take and in what proportions, then everything is elementary, 1 to 1. After all, these orange fruits are quite sweet, rarely have a sourish tint.

We will need:

• apricots – 1 kg
• sugar - 1 kg

Stages:

1. Wash the fruits well in running water, and then cut them into slices, removing the pit.

2. Then place them in a blender bowl and blend until the mixture becomes mushy.

3. It really looks like baby food for babies))). It is in this form that you will need to measure the mass on the scales and find out how much of this puree you got.

4. As soon as you find out, immediately add the same amount of granulated sugar. Stir. Let it sit on the table for a little while, about 10-15 minutes, so that the grains of sugar begin to actively dissolve on their own.

5. Now take an enamel basin or container that has a three-layer bottom. Turn the heat to medium and bring the mixture to bubbles.

6. Immediately after boiling you will see foam, which must be removed with a slotted spoon or spoon. Stirring, cook for 15-20 minutes.

7. And then, while hot, pour the jam into clean, sterile jars that should be dry. Screw on the twist lids and let cool completely upside down under a blanket. Store in the refrigerator or cellar. Happy discoveries!

How to cook a treat with apricots in a slow cooker

If you recently acquired such an assistant, or it has been helping you out for a long time, then you will definitely want to cook such a miracle in it.

After all, a multicooker saves a lot of time, and the main thing is that this delicacy turns out great. I recommend clicking on the view button and learning more in detail. Good luck!

We will need:

Apricot jam (jam) through a meat grinder

Probably everyone has at least once eaten pies or stretchers, and the filling was such apricot jam. Children and adults like this delicacy for its aroma and magical taste.

And you think it’s very difficult to recreate this, but it’s not, if you have any electrical device at hand, for example, a blender or a meat grinder.

There is one more secret: if you add water to the apricots during the cooking process, then of course the confiture will be slightly runny, but without it it will have excellent consistency. In this case, it turns out that the fruit will boil in its own juice without any additions.

We will need:

For every kilogram of apricots there are 800 g of sugar

• apricots – 2 kg
• sugar - 1.6 kg
• citric acid - 1/3 tsp

Stages:

1. Sort the fruits and rinse in cool water, remove the seeds with your hands. Then grind each slice in a meat grinder.

On a note! The grate in the electric appliance is used for fine grinding.

2. Once the mass is ground, transfer it to a deep container, such as a saucepan or cauldron. Add lemon and mix thoroughly with a silicone or wooden spatula.

Turn the heat to medium and bring the puree to a boil, stirring frequently to prevent anything from burning. Cook for about 60 minutes until the mass reduces and excess liquid evaporates. Then add granulated sugar and cook for another 15 or 20 minutes.

Important! Don’t forget about the foam; just before turning it off, don’t forget to remove it, otherwise it can have a detrimental effect on the result.

3. Sterilize jars and lids in the microwave or oven in advance. And then place the jam in them, it should be boiling, really hot. The color is amazing, amber - beautiful!

4. You will get three half-liter jars and one two-hundred gram jar. Preserve for your health and with great pleasure!

Recipe for preserved apricot with gelatin and lemon

And again, the hostesses are rejoicing, because in front of them is such a stunning option that will really blow anyone away. Because adding lemon will add a refreshing touch to this dish, and the gelling component will give you the cool, desired consistency that you are all waiting for.

Can you imagine how happy your children and, of course, your beloved husband will be? In general, do it without hesitation and everyone will be completely delighted.

We will need:

• apricots - 3.2 kg
• sugar - 2.2 kg
• leaf gelatin - 2 sachets of 12 g each
• water - 200 ml
• lemon - 1-2 pcs. (his juice)

Stages:

1. Prepare all products for use. First of all, separate the apricots from the stone.

2. A couple of pieces need to be broken to remove the nut. Gelatin must be soaked according to instructions in advance so that it swells.

Place apricot halves, that is, their slices, in a cauldron and pour in drinking water. Bring the mixture to a boil and simmer on medium for about 10-15 minutes.

Finely chop the kernels from the seeds into crumbs with a knife or in a blender. Throw them further into the jam and stir. Next, place leaf gelatin and freshly squeezed lemon juice, you will need about 4 tbsp. l. You can also grate the zest for aroma and piquancy and add a little bit here.

3. Let the mixture boil again and turn off the stove. Bottling the finished product immediately hot into sterile jars. Screw the lids on top. Turn each piece upside down and cool it gradually to room temperature, namely by wrapping it in a blanket or fur coat.

Store only in a cool place, such as a cellar.

Delicious pitted apricot jam for the winter

And again, an option that is cooked without water. There was already one similar one in this post, but in that one the sugar proportions were slightly different. And also the cooking technology itself is absolutely different, because here the option is given in slices, and in the previous one everything was twisted in a meat grinder.

Great idea! In winter, especially when it is the season of colds and epidemics, I take a couple of spoons of this delicacy and mix it with water, it turns out a cool aromatic drink in the form of fruit juice.

We will need:

• apricots, ripe and juicy – ​​0.5 kg
• sugar - 0.5 kg
• citric acid - a pinch

Stages:

1. Wash the apricots thoroughly in a bowl to remove dirt and dust. Carefully and slowly cut them into halves to remove the pit. You can do this with a wooden stick, then they will remain completely safe and sound. But, in this version it is not important.

2. Place sugar and citric acid into the prepared fruit. Stir. In this state, place the bowl on the fire and cook after boiling for about 30 minutes.

3. After active bubbling, the halves themselves will turn into a thick consistency. You just need to stir frequently while cooking.

4. Sterilize glass bottles well over steam, and boil the lids for 10-15 minutes.

5. And immediately go ahead - pour the resulting delicacy into them, which has not yet had time to cool. Cover with iron lids and let cool completely. Everything is ready, store it on a shelf in the refrigerator or in the pantry. But, remember, the sun's rays should not come in.

How to make apricot jam at home

And now I offer one unusual and original option, it will be based on apple juice or juice. Such jam will be prepared in one step, which is incredibly pleasing, because there are options in three steps.

So, add to your recipe book or bookmark this post.

We will need:

• apricots – 2 kg
• sugar - 2 kg
• concentrated apple juice - 2 tbsp.

Stages:

1. I want to say right away that you will have to make the juice yourself. To do this, take apples and run them through a juicer. Wash the apricots and remove the pits. Pour in the juice and move the saucepan to low heat. Cook for 10 minutes after you see bubbles.

2. Since everyone has different preferences, decide for yourself. But the longer you cook, the less vitamins are retained.

3. Then preserve in dry, clean jars and wrap with twist lids. Cool and move to the pantry for long-term storage. Bon appetit!

Apricot jam with kernels - a royal recipe

Another well-known option, which is prepared using classical technology. It turns out beautiful and fabulous because it goes well with almonds. You can take walnuts instead. Or you can also cheat, break the apricot kernels with a hammer and remove the kernels from them.

Can you imagine, you can make such a homemade product yourself, and not admire it on store shelves. Get started!

We will need:

• apricot - 0.8 kg
• sugar - 0.6 kg
• water – 55 ml
• lemon juice - 4 tsp
• ground cinnamon - 0.5 tsp
• almonds or apricot kernels - a handful of 160 g

Stages:

1. The first step is to peel the almonds (fruit kernels). This is easy to do if you first pour boiling water over them, then cold water and boiling water again. Do intervals of 5 minutes. This way the skin should come off easily. Although you don’t have to take it off or make a duet).

2. Rinse the fruits and cut them into pieces. Add sugar and let it brew for a couple of hours. Then add lemon juice, water and cinnamon. Bring this mixture until bubbles bubble up. Simmer for 10 minutes over medium heat.

And then use an immersion blender, slowly beat the hot mass, and then boil again, immediately throwing in the nuts. Cook for another 25 minutes.

3. And then feel free to package it in jars. Place the caps on top and screw the pieces tightly. Let it cool, and then send it to hang out in a cool place. Enjoy everyone!

Such a miracle masterpiece came out, amazingly beautiful and undoubtedly very tasty.

Apricot confiture with pectin

For thick and dense jam, of course, it is best to use components that will help achieve the desired result. Thickeners can be different, for example, you can use gelatin or gelatin. And also agar-agar or the so-called quittin, now there is such a variety that you can choose yourself.

I would like to show you the option that most readers know, namely, see for yourself. By analogy, you can cook with any other jelly-like component.

Interesting! Any thickener also gives us the fact that the proportions of sugar are reduced, which does not spoil our figure and makes the preparation even healthier.

We will need:

• Overripe apricots – 1.7 kg
• Sugar – 0.7 kg
• Vanillin - sachet
• Water – 95 ml
• Pectin (or any other gelling component) – 1 sachet

Stages:

1. At the first stage, I advise you to prepare glass containers in advance. Boil them together with lids or keep them over steam. Then wipe with a clean towel.

2. By the way, wild apricots will also work; remove the cores. Place them in a bowl and cover with water, simmer for 10 minutes until soft. Then grind or mash with an immersion blender to obtain a puree-like mass.

3. To make the jam tender and homogeneous, you need to grind the resulting cooled mass through a sieve manually with a spoon.

And then bring the resulting apricot porridge to a boil again. Add sugar, vanilla and pectin. Stir. Cook for no more than 5 minutes, but so that the mass puffs perfectly.

4. Place the delicacy in the jars, and do not put the jam up to the edges, but up to the neck, so that there is less space left. Tighten with a seaming machine using metal lids for the workpieces.

5. According to tradition, cover the jars with a towel and turn them upside down to cool. Two one and a half liter and one two hundred gram jars came out.

6. Don’t forget to leave it for yourself and your household to try. Drink tea with buns or with your loved ones and family. Bon appetit!

Amber jam with apricot slices

Today I also came across one incredibly cool option, the color of which is really unusually bright and attractive, like the sun in a jar. If you don’t know what the secret is, but want to find out, then quickly press the button and cook with us!

Apricot jam for the winter (blender recipe)

And finally, friends, I found another masterpiece, which is prepared with oranges and lemon. Imagine how cool it is to have two citrus ingredients at once, which will act as an excellent preservative and give us an unforgettable taste and a lot of vitamins.

We will need:

• apricots -4 kg (pits not taken into account);
• lemon - 2 pcs.
• orange - 4 pcs.
• sugar - 6 kg

Stages:

1. Wash the fruits from dust and accumulated dirt. If you see tails, tear them off and throw them in the trash. Remove the seeds with a stick or your hands.

2. Place oranges and lemons in a bowl and pour boiling water over them, hold for 1 minute. And then chop into pieces, like this, as shown in the picture below.

3. Now the fun begins, you need to connect all the components together. Blend in a blender into a fluffy mass.

Advice! If you want, you can leave a couple of pieces as is, so that eventually the fruit pieces slip through.

4. Make sure that this mixture is uniform in consistency and has no lumps.

5. Put this fruit porridge to cook on the stove along with granulated sugar. Once the mixture boils, reduce the heat. Now cook as if you were doing it for five minutes, that is, about 5 minutes after the mass is actively boiling.

6. And finally, as usual, put the jam into jars, which you sterilize in advance and wipe dry. Seal with lids and store in your cellar or somewhere cold.

That's all. Here is a collection of recipes, I hope you liked it. As you can see, in fact, everything is elementary and you can easily become a culinary master. I wish you all good luck and excellent preparations.

Write comments, leave your reviews, join the group in contact. See you again soon. Bye!

Sincerely, Ekaterina Mantsurova

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

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

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

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

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

Ingredients:

Cooking the dish step by step with photos:

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

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

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

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

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