Twisted apricot jam. From whole fruits

Jam is my favorite homemade smelling of summer and childhood. However, not every hostess can treat delicious treat: jam is either too thick with an unpleasant aftertaste of burnt sugar, or liquid and quickly turns sour. Sometimes sweet preservation is moldy or candied. It's time to learn all the secrets of delicious jam and learn how to make the perfect apricot jam.

• dried apricots - 0.5 kg
• water - 200 ml
• granulated sugar - 1 kg
• zest of 1 lemon

How to cook:

1. Rinse dried apricots thoroughly and soak in 2 liters of cold water. After 1 hour, drain the water and fill with fresh water. Leave for 2-3 hours in a cool place. Drain the water, put the dried apricots in a colander to remove excess moisture.
2. Prepare lemon zest
3. In a thick-walled saucepan, mix sugar and water and boil the syrup until the “thick thread” sample (see the beginning of the article)
4. Put the softened dried apricots and zest into the syrup, mix thoroughly. Bring to a boil
5. Remove from heat and let cool completely

Frozen apricot jam

Important: this jam cannot be stored for too long due to the low sugar content.

• frozen pitted apricots - 1 kg
• granulated sugar - 300 g

How to cook:

1. Place the apricots in a suitable container and leave to defrost. Apricots should thaw slowly enough, so it is better to place a container with berries in the refrigerator.
2. Gently mix the thawed berries with sugar and put on fire. Bring to a boil
3. As soon as the jam boils, reduce the heat and cook for 20-30 minutes
4. Cool the finished jam, put it in a clean, dry jar, store in the refrigerator

Apricot jam without cooking

• apricot - 1 kg
• granulated sugar - 2 kg
• citric acid - 25 g

How to cook:

1. Wash the berries, dry (required!), Free from seeds
2. Finely chop the apricots (using a blender or meat grinder). In fact, you should get a puree mass.
3. Add sugar to grated apricots and citric acid mix thoroughly
4. Cover the container with mashed apricots and refrigerate for 2-3 days. Stir the jam occasionally to speed up the dissolution of the sugar.
5. Spread out apricot puree in dry sterile jars "on the shoulders". Top with sugar
6. Close the jars with sterile nylon lids
7. Store stock in the refrigerator

Apricot jam in a slow cooker

If you are going to cook apricot jam in a slow cooker, consider a few important points.

• berries together with sugar should occupy ½ of the volume of the bowl
• the slow cooker with the jam being prepared must not be left unattended
• the lid of the multicooker must be ajar so as not to prevent the evaporation of excess liquid

photo 22 step by step photo making apricot jam in a slow cooker

• pitted apricots - 0.5 kg
• granulated sugar - 0.5 kg
• lemon juice- 1-2 tbsp. l.

How to cook:

1. Place prepared berries in a multicooker bowl and sprinkle with sugar
2. Set the "Baking" mode. Time: 60 minutes
3. After the end of the program, pour in the lemon juice and set the “Steaming” mode and let the jam boil for 2-3 minutes
4. Spread hot jam in dry sterile jars, close tin lids, roll up/tighten the lids immediately
5. Put the jars of cooled jam in a dark, cool place.

Video: DELICIOUS APRICOT JAM IN A MULTICOOKER, HOW TO PREPARE JAM # APRICOT JAM RECIPE

Video: Microwave Apricot Jam Recipe

Excellent, classic and unusual recipes pitted apricot jam, see the site site! Here are options for multicookers, and quick "five minutes". With the addition of oranges, almonds, cornel berries. Can be cooked in slices and in the form of jelly. It remains only to make a choice!

The most beautiful and ripe apricots with a minimum number of specks and flaws are best eaten immediately. And for jam or jelly, overripe or slightly unripe fruits with wormholes and bruises are perfect (of course, they will need to be cut off before cooking).

The five most commonly used ingredients in pitted apricot jam recipes are:

Recipe for real sweets:
1. Wash and dry the apricots.
2. Divide each into halves.
3. Remove bones.
4. Add almonds and vanillin to the apricot halves.
5. Out of the water and granulated sugar prepare syrup. Boil it. But do not cook further.
6. Pour into prepared almond-apricot mixture.
7. Without stirring, bring to a boil.
8. Set aside and let cool.
9. Repeat the procedure up to 6 times.
10. Roll into jars.

Five of the fastest pitted apricot jam recipes:

Helpful Hints:
. You can make the recipe more interesting by adding to the jam additional ingredients. For example: raisins, oranges, dried apricots and other berries and fruits.
. The more times the jam is brought to a boil, the halves are better apricots will retain their shape.
. Apricot syrup can be used in the future for making drinks and as an impregnation for cakes.

The simplest and delicious recipes 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, cut into slices and pour into enamel pan 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. original jam made from the following 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 apricot jam will be an 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 cooking container, adding crystals to the same instant gelatin. 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. Then the apricot jelly jam 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. There are many in sunny fruits useful substances, which are difficult to maintain 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 take 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 use just 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 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 apricots. Enjoy your meal!

Apricot jam: recipe by Yulia Vysotskaya

The famous actress and now popular TV presenter Yulia Vysotskaya has turned her favorite hobby, cooking, into a job and now shares her secrets with all of us. Not only delicious but also healthy treat- apricot jam according to the recipe of Yulia Vysotskaya: 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 - royal recipe cooking treats.

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

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

Wash and dry fruits thoroughly. Bones from the fruit do not get 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!

Apricot jam transparent "Amber Lake"

In order to please relatives and friends with a crystal clear amber delicacy, all you need is what to cook transparent jam from apricots. 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 fruit and amazing flavor. 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 wash and de-stone. 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, which we pour 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.

Can cook 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 thrice in cold water through a colander, 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.

In already ready hot sugar syrup we lower the dried fruits, 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. Can be accelerated traditional cooking delicacies by cooking excellent apricot jam in a bread machine, which also saves 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 there will 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.

One more note, you should not buy chopped or cracked fruits, since in the place where the juice is released, good environment 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.

- What to do? asked the impatient Petersburg youth.
- How to do it: if it's summer - peel the berries and make jam; if winter - drink tea with this jam! ( V. Rozanov)

In the south of Russia, up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to have time to cook jam from apricots - your favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and minerals: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium , zinc and even iodine. This fruit is especially valued for the content of carotene, which in the body turns into vitamin BUT. Cook apricot jam with me - it's simple and tasty, but gentle heat treatment retains all the benefits of the sunny fruit.

In the “correct” jam, the pieces of fruit remain intact, easily separated from each other, while they are soaked through with a thick and transparent syrup, which should not be too much. To make your jam exactly like this, you need to choose slightly unripe firm apricots which are easier to cut with a knife than to break with your hands.
In the modern world, there are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But the most delicious jam, surprisingly, from a game, which is more useful than many artificially commercial types, and has a rich complex taste. It has not only the honey sweetness inherent in all apricots, but also a pleasant sourness and a slight bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often the game is not large and inconspicuous in appearance compared to garden varieties. True, this year the wild apricots are surprisingly large, probably because of the rains. Sometimes wild fruit is covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut with a knife, but in general they are safe. Such apricots can be eaten, dried and, of course, made jam from them..

Zest of apricot jam - bones , which needs to be split, freed from a strong shell, peeled from the brown skin and added to the jam at the last boil.

Apricot kernel, like any nuts, contains complete plant protein and a lot of trace elements, it contains vitamin B17 which helps in the treatment of tumors. In childhood , split the bone and eat the juicy crispy center was one of my favorite pastimes. And we also enjoyed apricot resin - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals production of blood-substituting fluids. But, As with everything, there should be moderation in eating apricot pits - nutritionists advise eating no more than 10 pits per day.
By appearance the inside of the apricot pit is very reminiscent of almonds. Pictured is an apricot pit and a larger almond.

Divine fruit - apricot! Be sure to eat it fresh. No less useful is dried apricot - apricot or dried apricots. But back to our jam!

You will need:

• apricots 1 kg
• sugar 1 kg

You will also need enamelware- a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of fruit. In this case, the jam will warm up faster and more evenly, the berries will not boil soft and the syrup will turn out to be transparent..

Step by step photo recipe:

Put the apricots in a bowl.

Sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours. I usually leave it overnight.

Under the influence of sugar apricots will release juice- this is important point, since we will not add water to the jam.

Put the bowl of apricots on medium fire. Periodically, not very often, stir, trying not to damage the fruit slices and prevent the sugar from burning at the bottom. Bring the jam to a boil. No need to boil the jam for 5 minutes, as many people advise. cookbooks. At the first boil syrup should form. that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until the evening. During the day, it is useful to gently mix the contents of the bowl several times. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After cooling completely, bring the jam to boil for the second time. Stir carefully. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools down. When the jam boils, turn off the heat and again leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot slices are better saturated with syrup.

So we cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient.
Before you boil the jam for the third time, prepare apricot kernels- they need to be split with a hammer (we use a man) and peeled off the brown skin, just like almonds are peeled - put in a bowl, pour boiling water for 2-3 minutes.

Drain the water and remove the skin. After boiling water, it is easily removed by hand.

Prepare jars and lids. Banks need good wash and sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.

Lids put in a bowl, fill with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil, add jam to it apricot kernels.

Bring the jam to a steady boil for the third time.(remember to stir). Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

This is real homemade jam!

Apricot slices remained whole, they are evenly saturated with syrup, which, as expected, is thick and transparent.

Well, of course apricot kernel- mmm…. Happy tea!

homemade jam- this is a symbol of comfort, a strong and happy family, and if you do not have the opportunity to cook jam from fruits and berries collected in your garden, try to cook zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe

And from apricots, I still bake simple, but very tasty.

Apricot jam. Short recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

Wash the apricots, cut in half and remove the pits. Cut each apricot half into three wedges.
Put the apricots in a bowl and sprinkle with sugar. You don't need to mix. Leave the apricots like this for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place bowl with apricots over medium heat and bring to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the pieces of fruit. Leave until completely cool.
Before the third boiling, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

In contact with

Apricot can be safely called a storehouse of nutrients. Fruit pulp contains vitamins P, PP, C, B2, B1. Apricots contain a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect on the work of the heart muscle, gastrointestinal tract, gallbladder. A large number of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features of cooking apricot jam

1. Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not cook a delicacy from wild game, as well as unripe fruits. From mashed and overripe apricots, jam and marmalade are made, but not jam.
2. Sugar should soak the apricot slices gradually, so the cooking of the delicacy is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
3. Throughout the cooking, do not mix the apricots with the syrup. Lightly shake the heat-resistant container in which the composition is being prepared. Otherwise, you will get gruel, the fruit will lose its shape.
4. Don't leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. So the slices in the jar will look beautiful.
5. According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled with water.
6. If the fruits are small, you can cut them in half. For larger specimens, cut the fruit into sections and subsequent slices.

Whole Apricot Jam: A Classic Recipe

• filtered water - 430 ml.
• apricot - 1.1 kg.
• granulated sugar - 1.6 kg.
• citric acid - 4 gr.

1. Sort out the fruit. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stem area. Do not remove the bones, the delicacy is prepared from whole fruits.
2. Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send fruits to boiling water, cook at medium power for 3 minutes.
3. After the specified period, remove the fruits, immediately dip them in an icy liquid. Leave the apricots on a sieve to let the moisture evaporate. Prick each fruit with a toothpick, making 4-5 holes.
4. Connect 430 ml. drinking water with granulated sugar, stir to wet the crystals. From this mass, boil the syrup. You need to put the dishes with sand and water on a slow fire, then cook until the granules dissolve.
5. When the sweet base is ready, send the apricots to the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
6. When the composition reaches room temperature, send it back to the burner. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
7. Checking readiness is easy: drop a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Completely cooled jam is laid out in sterile jars, sealed parchment paper and rubber band.

Apricot Halves Jam: A Quick Recipe

• drinking water - 380 ml.
• granulated sugar - 1.4 kg.
• apricot (moderately ripe) - 900 gr.

1. Select only ripe, but not overripe fruits without wormholes and diseases. Carefully remove plaque by rinsing fruit under a tap. Remove the stalks, dry the apricots.
2. Cut each fruit into 2 halves, remove the seeds. If the fruit is large, cut each piece into wedges. Place the apricots in a cooking pot, sprinkling the layers with sugar.
3. Let the contents stand for 7 hours so that the juice comes out and the sugar partially melts. When the set time has elapsed, add water (you can skip this step if you want to get a thick jam).
4. Put the container with apricots, sugar, water on the stove. Set the average power, wait for the boil. In no case do not interfere with the composition, otherwise it will turn into jam.
5. After boiling, continue heat treatment for another 5 minutes. Take off the foam. Remove the saucepan with jam to the side, cool until room temperature(7-8 hours).
6. After this time, boil the delicacy again, cool. Repeat these steps for a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.

Apricot jam with black pepper

• peppercorns - 6 pcs.
• apricot - 1.1 kg.
• lemon - 1 pc.
• sugar - 1 kg.
• drinking water - 220 ml.

1. Prepare the apricots in the usual way: sort, rinse, dry, chop, remove the seeds. Send in a heat-resistant dish, fill with water. Squeeze lemon juice here, add pepper.
2. Put the pan on the stove, wait for it to boil, simmer for another 8 minutes. Then add sugar to dissolve. Continue cooking for another half hour.
3. After this time, the delicacy will be ready. You can pour it into sterile dishes while hot, then cork with tin lids and cool. Otherwise, cool the jam, cover with nylon or parchment paper.

• drinking water - 850 ml.
• apricots - 1.2 kg.
• granulated sugar - 1.3 kg.

1. First, sort the apricots, eliminating the unsuitable ones (wormy, bruised, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, remove the stalks, let the fruit dry.
2. Pour water into a saucepan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this period has passed, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
3. Now separately boil the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep covered for 5 hours. After the specified time, boil the cooled mixture, cook for 5 minutes.
4. Remove from the burner, leave for 8 hours. Then add the remaining sugar, again send to cook. When the crystals melt, turn off the fire. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
5. If you wish to keep apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, cork with tin lids, turn upside down. Cool, then refrigerate for storage.

Apricot jam with orange

• drinking water - 230 ml.
• apricot - 1 kg.
• sugar - 900 gr.
• orange - 1 pc.

1. First of all, sort out the fruits. After that, wash them, cut the stalks. Cut each apricot into 2 sections, remove the seeds. Place the contents in a heat-resistant container.
2. Rinse the orange, squeeze the juice out of it in a convenient way. Filter the liquid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
3. Pour orange juice into the syrup, transfer the contents to the pan with apricots. Wait for the mass to cool, put it back to boil. After 10 minutes of bubbling, turn off the burner, let the jam cool for 8 hours.
4. When the delicacy reaches room temperature, boil again. After the appearance of the first bubbles, simmer the composition for another 8 minutes. When hot, pour into sterilized containers, roll up with lids.
5. In addition, turn the jars upside down, wrap them in an old sweatshirt. After 12-14 hours, the delicacy will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to use tin lids on treats, fill the jars to the brim. In the case when the cooled jam is packaged, capping with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).

Video: five-minute apricot jam