Apricot jam: the best five-minute recipes, for the winter, with and without pits, slices, thick, jam, in syrup, without cooking. How long to cook apricot jam, how much sugar to add, calorie content? How to make jam from pitted apricots

Step-by-step recipe with photos and videos

Apricot jam is not only very tasty, but also very beautiful. Its color is amazing - orange-amber. Last year I did it. Well, this year I’ll make apricot jam so that the slices remain whole and don’t get overcooked. To achieve this, the jam is cooked in several stages, then the cooking is gentle. The jam made from apricot slices is not very thick, but the berries remain intact. They can be used to decorate cakes, make desserts, or simply be eaten as a snack with tea.

For jam that will be prepared in this way, you need strong fruits; you can even use slightly unripe ones. Overripe apricots are not suitable; they will boil quickly. If the fruits are very sour, then you may need more sugar.

To prepare apricot jam, remove the seeds from the fruit in slices. Let's weigh the pitted apricots and focus on the 1:1 ratio - take a kilogram of sugar per kilogram of berries.

Add sugar, a little water and set the jam aside for an hour or two until the sugar dissolves. We try not to mix the fruits in order to maintain their integrity. You can shake to distribute the sugar.

When the sugar has dissolved, you can put the jam on the fire. Heat to a boil, boil for 5 minutes, collect the foam, and then set aside until the jam has cooled.

Once the jam has cooled completely, put it back on the fire, bring it to a boil again, cook for 5 minutes and set aside again to cool. We repeat the procedure again. We cook the jam three times in total.

After the third cooking, arrange apricot jam slices into boiled jars.

Roll up with sterilized lids.

Turn it over.

Our apricot jam in slices is ready for the winter. Our pleasure is guaranteed.

Summer is in full swing and I’m making jam again and this time my favorite is amber apricot jam. This delicious sunny apricot delicacy can be boiled different ways, but this recipe is my priority. It doesn't take 5 minutes to prepare, but it's worth it - beautiful apricot slices in fragrant amber syrup. Very tasty, believe me.

I would like to immediately warn housewives who have a multicooker and a bread maker as assistants - this recipe is prepared the old fashioned way, in a saucepan or in a basin. The peculiarity of this recipe is that we will only cook the syrup, and the apricot slices will not be cooked at all, we will constantly put them in the syrup and then remove them from it.

One more point must be taken into account so that the time spent on this jam gives the desired result - the apricots must not be fully ripened and dense in order to retain their shape. Overripe apricots are best used to make apricot jam. Perhaps that’s all, there are no other recommendations, you can move on to the recipe.

Apricot jam, amber slices

Ingredients:

apricots - 1 kg
sugar - 600 gr

How to make amber apricot jam:

Sort the apricots and, as I said above, leave only the dense fruits for jam. Wash them well and separate them from the seeds. I don’t cut apricot slices into 4 parts, I cook them from the halves.
Place the apricot halves in the bowl in which you will cook the jam, add sugar and mix gently so that the sugar does not lie on top, but gets on each slice. I always make jam without water, I think that fruits and berries have enough liquid of their own and they release it easily, you just need to wait a little. I usually do this in the evening and leave it overnight.
As you can see, even without water, the apricots generously released juice.
Now we use a slotted spoon to remove all the berries into another bowl.
Place the syrup on the fire, bring to a boil and cook for just a couple of minutes, skimming off the foam.
Turn off the heat and place the apricot slices into the hot syrup. Leave for 5 - 6 hours until completely cooled.
Once the jam has cooled, take out the apricots again with a slotted spoon and boil the syrup for a couple of minutes, then return the apricots to the hot syrup until they cool completely. This procedure must be done 4 times. So expect to take at least a couple of days to make the jam.
The last 5 times you look at the thickness of the syrup. Apricots are different, if you find it watery, you can boil the syrup for a little more than a couple of minutes.
Place apricot slices in hot syrup.
Immediately pour our amber jam into jars and close the lids. I had more than a kilogram of apricots, which is why I got so many jars. And I only poured syrup into one small jar; it will be useful in winter for baking.

Of course, we prepared the jars in advance - washed and sterilized. I already said that I sterilize jars in an electric oven, but for small jars I use the microwave and boil the lids for 3 minutes. If you are not familiar with this method of sterilization, watch the video.

That’s actually the whole recipe for amber apricot jam, the slices, giving their taste and aroma to the hot syrup, remain intact and taste like soft dried apricots. True, this effect is not always obtained, since apricot varieties are different. But in any case, you will get very tasty and beautiful jam. Opening it in winter, you will certainly remember the past summer and will enjoy both the taste and warm memories.

Apricot jam slices with nuts - video recipe

I like to add nuts to this winter treat; it turns out very tasty. Check out the recipe - . I haven’t cooked with apricots and nuts yet, so I found a video recipe for you, watch it.

I have another recipe for a sunny dessert on my blog - it is also very original and tasty, be sure to take note.

Bon appetit!

Elena Kasatova. See you by the fireplace!

Today we will prepare truly luxurious apricot jam from quite affordable products. Apricots, sugar and just a little citric acid As a result, they will turn into a delicious delicacy. Apricot jam slices are so fragrant - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - transparent amber syrup and delicious fruit slices. Do you agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this aromatic preparation, you must definitely take fruits that are not fully ripened and dense, since otherwise the slices will simply boil and turn into puree. You can use these apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it may take different time. It is important to take your time and then your wait will pay off with interest. The thickness of the apricot syrup itself can be easily adjusted by boiling it for a longer time and testing it into a soft ball. In any case, I am sure that you will definitely prepare the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking the dish step by step with photos:

Wash and dry the apricots, then cut each one in half along the pit. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, without seeds.

Place the apricot halves in a bowl and cover with granulated sugar in layers. Gently shake the bowl so that the sugar evenly covers the slices. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to disturb, but to lightly shake the contents. This way the slices will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - this is what I always do. By the way, it is important to choose bulky dishes, since during the process you will need to shake the contents a little. That’s why I then transferred the apricots and sugar to a larger bowl.

When you see that most of sugar has dissolved and turned into syrup, you can move on to the next stage of preparing apricot jam for the winter. Place the dishes on low heat and let the granulated sugar and apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the slices with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.

Now you need to carefully remove the apricot slices from the syrup. It won't be very long, don't worry. We do this in order to boil the syrup a little. Place the dishes on medium heat and, stirring, cook for about 5-10 minutes, skimming off the foam. At the end, add half a teaspoon of citric acid, which will help the syrup remain clear and not cloudy. A test for the readiness of the syrup is a soft, soft ball: if you drop just a little syrup onto a chilled saucer, the drop does not spread, but holds its shape.

After this, put the apricot slices into the boiling syrup and boil everything together for another 5 minutes after boiling again. The apricot jam is ready in slices - close it for the winter.

Pour the aromatic delicacy into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife sterilizes cooking utensils in her own way, but I prefer to do it in microwave oven- wash the jars in a soda solution, rinse and pour into each cold water for 2 fingers. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5 liter jars at once, 7-9 minutes will be enough. I boil the lids on the stove for about five minutes.

Jams are usually made from the most different berries and fruits, not paying attention to their commercial appearance. After all, the jam may not contain the densest berry, slightly crushed, or even completely spoiled on one side. It’s okay, you just need to remove the inappropriate barrel and put the rest into jam. This rule does not work in all cases. If you want to make apricot jam in slices, then you need to select dense, unspoiled fruits. You need to subtly sense when the apricots are already ripe, but not yet overripe.

And one more nuance in choosing fruits. We will only be suitable for those varieties where the apricot is easily divided into two halves. It's very simple: when buying apricots at the market, just break one and check how they are divided into halves.

Actually, I am against making jam by adding water. In my opinion, fruits and berries should be boiled in own juice. But! If you want to get jam in slices from tender apricots, you will have to prepare syrup.

For the syrup, you need to pour all the sugar into a bowl and pour a glass of water over it (you can use less water). Place the bowl on the fire and heat until all the sugar has dissolved. Don't forget to stir the syrup. Once the syrup is ready and boils, let it boil for just a few minutes.

Apricots need to be thoroughly washed and divided into halves. Place the apricot halves into the container in which we will cook the jam and fill them with hot syrup. Set the bowl aside to cool completely. Don't be alarmed that the syrup doesn't completely cover all the apricots; move the bowl slightly from side to side so that the syrup envelops all the fruits.

Once the apricots and syrup have cooled, we need to pour the syrup back into the bowl. Gently hold the fruit while you drain the syrup. As you can see, it has already acquired a little apricot color, but it looks cloudy, don't be upset, that's how it should be.

Place the bowl of syrup back on the fire, boil for a couple of minutes and pour in the apricot halves again. Let them cool down.

Thus, we poured syrup over the apricots twice, and it was time to boil the jam.

I know that many people advise putting cooled apricots on the fire and boiling to the desired state, and then immediately sealing the jam. I take longer, perhaps a little more hassle, but the result is incredible: slice after slice.

So, I put the cooled apricots on low heat, bring to a boil and boil for literally 5 minutes. Make sure the boil is light-easy. During the boiling process, the jam must be stirred, but this will have to be done with extreme caution. Our task is not to crush the apricots. You can simply move the bowl from side to side, you can “deep” the apricots a little into the syrup with a spoon.

After cooking, I set the bowl aside, after a few hours I repeat the procedure: I bring it to a boil again and boil again for a few minutes. I usually boil it about 4 times, but you need to look at the jam itself; if the fruits have already become transparent and the syrup is thick, then such jam itself asks for jars.

The finished jam should be poured into sterilized jars and sealed with boiled lids. It is very convenient to seal the jam in jars with screw-on lids.

Apricots in jam turn out whole, at the same time soft and elastic. The sweet treat looks like a gift from the sun. Such bright jam even lifts your mood.

From 1 kg of apricots you get approximately 600 ml of jam.

I’ll tell you a secret that my husband is delighted with this apricot jam, he says that it’s even tastier than strawberry jam. And my mother admitted that the jars looked “terribly beautiful.”

Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!

Selection of ingredients and cooking features

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a treasure trove useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).

Despite the fact that during heat treatment While some of the nutrients are lost, apricot jam still retains many of the vitamins and minerals needed by humans.

5 rules for a delicious dessert

Preparing an amber delicacy is not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs recommend following five points.

Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.

To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.

Apricot jam recipe

You can prepare “summer in a jar” in different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.

The treat can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece will add piquancy ginger root. If you pour in a couple of spoons of orange or lemon juice, the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.

From whole fruits

Peculiarities . This is one of the most simple recipes. It involves making apricot jam with pits. It's lightweight and quick recipe, but such conservation can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored more than a year, then the bone begins to release harmful toxins.

Compound:

apricots - 1.2 kg;
water - 0.45 ml;
citric acid - 5 g;
sugar - 1.75 kg.

How to cook

Dry the washed fruits on a paper towel.
Pour water into a saucepan and boil it.
Carefully place the fruit into the boiling liquid.
Cook the product for three minutes.
Remove the apricots and immediately plunge them into ice water for a minute.
Place the fruit in a colander and allow excess water to drain.
Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
In a bowl for future jam, boil syrup from water and sugar.
Place fruit in the sweet base and add citric acid.
Bring the mixture to a boil.
Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
Remove the pan from the heat.
Allow the piece to cool completely (approximately eight hours).
Repeat cooking over low heat for a few minutes.
Let the dish brew for eight hours.
After a while, boil the delicacy for the third time.
As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.

This recipe will come in handy if you want to cook delicious jam with walnuts. The technology is very simple. Carefully remove the pit from whole fruits without damaging the structure. In its place, insert a walnut kernel. In all other respects the recipe remains the same.

In slices

Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.

Compound:

fresh fruit - 1 kg;
sugar - 1 kg.

How to cook

Wash the apricots, halve them and remove the pit.
Place the resulting raw materials in a saucepan.
Cover the fruits with sugar.
Shake the container several times to ensure the sugar reaches the bottom rows.
Leave the workpiece to let out the juice for eight to ten hours.
Boil the mixture and turn off the heat.
Leave the jam to cool.
Repeat the boiling-cooling procedure two or three more times.
To keep the slices beautiful, do not stir the workpiece.
After the last boil, pour the jam into jars and close the lids.

Don't rush to throw away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.

"Five Minute"

Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to prepare a fragrant delicacy.

Compound:

apricots - 1 kg;
sugar - 300 g.

How to cook

Remove pits from apricots.
Place the fruit halves in a saucepan.
Cover the raw materials with granulated sugar.
Wait until the fruit releases its juice (approximately 10-12 hours).
Place the pan on the fire and boil.
From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
Immediately put the amber jam into jars and roll them up.

Plus plums

Peculiarities . Apricots are easily combined with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. This will help you prepare apricot jam with plums correctly. next recipe.

Compound:

apricots - 1.5 kg;
plums - 1.5 kg;
sugar - 2.2 kg;
water - 750 ml.

How to cook

Divide the plums and apricots into halves and remove the pits.
Place the raw materials in a saucepan.
Pour sugar into the water and cook the syrup.
Pour the sweet liquid over the fruit.
Infuse the preparation for approximately six to eight hours.
Drain the syrup, boil and pour over the softened fruit again.
Such fillings must be repeated two or three times.
For the last time, put the fruit in syrup on the fire and simmer the jam for half an hour over low heat.
Place the hot mass into jars and seal for the winter.

With cherry

Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.

Compound:

apricots - 1.5 kg;
cherries - 1 kg;
sugar - 1.5 kg.

How to cook

Peel the cherries and apricots.
Place fruits and berries in a saucepan.
Pour sugar over the aromatic raw materials and shake the container well.
Wait for the juice to appear.
Now put the pan on the fire.
Simmer the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
Be sure to skim off the foam.
Place the finished delicacy in jars and store for the winter.

With pumpkin

Peculiarities . Sweet orange pumpkin can add a magical aroma and taste to any delicacy. Apricot jam is no exception. It’s surprising that the pumpkin itself is absolutely not noticeable in the finished dish.

Compound:

orange pumpkin - 800 g;
apricots - 1 kg;
cinnamon - one stick;
sugar - 320 g;
lemon - one;
star anise - one star;
water - one and a half glasses;
almonds (optional) - a handful;
zhelfix - 40 g.

How to cook

Divide the apricots into slices and cut them into small pieces.
Chop the pumpkin pulp to match the fruit.
Rinse the lemon thoroughly and cut it into pieces along with the zest.
Connect the blanks.
In a separate pan, cook syrup from water and sugar.
Pour hot syrup over the fruit and vegetable mixture.
Add cinnamon and star anise.
Add almonds if desired.
Cook the treat over low heat for about 30 minutes, remembering to stir.
In a cup, mix gelfix with a tablespoon of sugar.
Pour the resulting mixture into the jam and stir.
Boil the mixture for a couple more minutes, and then roll it up for the winter.

If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this the pumpkin-apricot jam will fully acquire its real taste.

With apples

Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. If you like savory and sour flavors, then prepare a treat with the addition of citrus fruits.

Compound:

apricots - 1 kg;
apples (sweet varieties) - 1 kg;
orange - one;
lemon - one;
sugar - 1.6 kg;
water - 250 ml.

How to cook

Cut apples and apricots into pieces.
Combine fruits.
Carefully wash the orange and lemon.
Chop the citruses along with the zest.
Place all ingredients in one pan.
Add sugar.
Pour in a little water and set the mixture to simmer on the fire.
Stir the mixture periodically.
Boil the jam for 30-40 minutes.
If you want jam, beat the mixture with a blender.
Place in jars and roll up.

Jam with added zucchini

Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a distinct taste, so it does not interfere with the apricot aroma. Prepare delicious preparation The following recipe for apricot and zucchini jam will help.

Compound:

zucchini - 1 kg;
apricots - 0.8-1 kg;
sugar - 1.7 kg;
water - 1 l;
lemon - two citruses.

How to cook

Divide fresh apricots in half and remove the pit.
Place the fruits in a saucepan and add a little water.
Simmer the apricots over low heat until they are completely softened.
Peel the zucchini, remove large seeds, and cut into pieces.
Boil the vegetables in a small amount of water until softened.
Puree the zucchini.
Combine the apricot mass with the zucchini mass.
Squeeze the juice out of the lemon and grate the zest.
Pour the juice into the jam, add the zest and sugar.
Boil the mixture.
Boil the jam over high heat for 15 minutes, stirring constantly.
Divide into jars.

Jam from a slow cooker

Peculiarities . You can make more than just jam from overripe apricots. Juicy, appetizing fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.

Compound:

apricots - 1 kg;
sugar - 500 g;
water - 0.5 l.

How to cook

Wash the apricots, halve them and remove the pits.
Place the raw materials in the multicooker bowl.
Pour in water.
Set the “multi-cook” mode and the temperature to 160 ºС.
Simmer the fruits for 20 minutes.
Grind the softened fruit through a sieve.
Mix the puree with sugar.
Place it in the multicooker bowl.
In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
Then put the fruit puree into jars and seal it for the winter.

Delicacy from the oven

Peculiarities . An appetizing dish can be prepared in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.

Compound:

sugar - 1 kg;
apricots - 1 kg;
balsamic vinegar - a quarter glass.

How to cook

Peel the apricots.
Place them in a deep baking tray.
Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
Gently mix the mixture.
Since the jam is prepared without water, you must wait until the fruits release their juice.
Preheat the oven to 180ºC.
Place a baking tray with fruit in it.
Do not allow much bubbling while boiling.
Simmer the treat for about one to two hours, stir it occasionally.
Place the finished dish in jars and roll up.

No cooking

Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.

Compound:

apricots - 2 kg;
lemon - one;
oranges - two;
sugar - 3 kg.

How to cook

Separate the fruits and remove the seeds.
Wash the citrus fruits thoroughly.
Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
Cut the lemon and oranges into pieces, remove all the seeds.
Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
Mix the aromatic puree with sugar.
Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).

Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To fix the problem, place the open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.