How to make apricot jam without cooking. Apricot jam for the winter: recipes. Pitless apricot jam

It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe. These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.

There are many ways to make apricot jam. It is made from whole fruits, cut in half, into slices. Jam is also prepared with kernels, but this option is only suitable if the seeds (kernels) are sweet. Even the most sophisticated gourmet will appreciate this jam.

Subtleties of cooking

In order for the jam to be of high quality, the fruits must be ripe, healthy and free of worms. Green apricots are not suitable for jam. Such jam will be tasteless and flavorless. Broken, crushed and overripe fruits are also not used, because they will boil over. You can only make jam and marmalade from them.
Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately set them to cook, the sugar will quickly fill the intercellular space, the juice will release into syrup and the apricots will boil, turning into porridge.
During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The basin can only be shaken slightly.
Foam, which will certainly appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
To finished products had a beautiful appearance, the apricots should be the same size.
If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90 °C. Then cool quickly.
When cooking apricots in halves, first cut them and carefully remove the pit. Large apricots are divided into two halves and cut into slices.
Jars for packaging jam must be thoroughly washed, doused with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. This jam is stored well in an ordinary room. The main thing is that no light falls on it and there are no heating devices nearby.
But most often the jam is packaged in jars already cooled. Then you can cover it with regular parchment. This jam is stored in a cool, dark place.
To make jam with seeds, varieties with sweet kernels are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or kernels can be stored for no more than one year.
If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.

Apricot jam with pits: recipe with citric acid

apricots – 1 kg;
sugar – 1.5 kg;
water – 400 ml;
citric acid – 3 g.

Cooking method

Select ripe fruits without wormholes. Remove the stems. Wash well.
Pour water into a large saucepan and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°C. Then cool under running cold water. Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
Pour sugar into a cooking basin and pour water. Place on the stove and cook the syrup.
Dip apricots into syrup, add citric acid and bring to a boil, skimming off any foam. Remove from stove.
Leave the bowl of jam to cool for 8 hours.
Then put the jam back on the stove and bring to a boil again. Make sure it doesn't burn: cook it over low heat. A second time, remove the jam from the stove and let it cool for eight hours.
For the third time, place the bowl of jam on the stove and cook for some more time. You can check readiness by placing a drop of syrup on a saucer. It must keep its shape. You can also determine the readiness of the jam by the foam. By the end of cooking, the foam collects in the center of the basin, rather than spreading out to the edges.
Cool the jam completely and put it into jars. Close parchment paper, tie with twine or secure with an elastic band. The jam can be sealed hermetically. To do this, place it hot in dry jars, cover with lids and immediately seal with a special seaming machine. Cool.

Apricot jam with pits: classic recipe

Ingredients for five 0.5 liter containers:

apricots – 1 kg;
sugar – 1.25 kg;
water – 2.5 tbsp.

Cooking method

Select only ripe apricots without wormholes for jam. Remove the stems. Wash the fruits.
Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80 °C.
Cool quickly by dipping in a colander. cold water.
Prick each fruit with something sharp.
In a separate pan, cook syrup from 800 g of sugar and water.
Place all the apricots in a bowl. Pour hot syrup over. Leave for 4 hours.
Place on the fire and cook at a low boil for 5 minutes, removing any foam that appears.
Remove from heat again and leave for 10 hours.
Add the remaining sugar, put on fire and cook at low boil until tender.
Cool in a bowl and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.

Apricot jam, sliced, pitted

Ingredients for six 0.5 liter containers:

apricots – 1 kg;
sugar – 1.5 kg;
water – 500 ml;
fruit essence – 10 drops;
vanillin to taste.

Cooking method

Wash the ripe apricots and remove the stems.
Cut each fruit in half along the groove. Remove the seeds.
Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out cloudy, strain through several layers of gauze.
Place the apricots in a cooking bowl, cut side up. Carefully pour hot syrup over. Leave for a day so that the fruits are saturated with it.
The next day, pour the syrup into a saucepan and boil. Pour it over the apricots again. Leave it for another day.
On the third day, place the bowl of apricots on low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
Remove from stove. Cool completely. Place in clean and dry jars. Cover with parchment paper.

"Five Minute"

Ingredients for five 0.5 liter containers:

apricots – 1 kg;
sugar – 1.5 kg;
water – 400 ml.

Cooking method

Wash ripe apricots that are not damaged by insects and diseases and remove the stalks. Cut in half. Remove the seeds. If the fruits are large, cut them into slices.
Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
After this time, pour water into the basin and place it on the stove. If you want thick jam, you don’t need to add water. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Cook for 5 minutes, being sure to remove any foam.
Then remove the bowl from the stove and let the jam brew for 3-5 hours.
Bring to a boil over low heat and cook again for 5 minutes.
After 5 hours of infusion, repeat this procedure again.
Pour hot jam into prepared, clean and dried jars and immediately roll up the lids. Turn it upside down and leave it in this position to cool.

Apricot jam “Royal”

Ingredients for three 0.5 liter containers:

apricots – 1 kg;
sugar – 400 g;
water – 250 ml.

Cooking method

Ripe but strong apricots are suitable for this jam. Sort them out and remove the stems. Then wash the fruits well and dry.
From each apricot, make a small cut along the groove and squeeze out the pit.
Break the seeds in a way convenient for you. Peel the kernels from the skin. To make the skins easy to remove, immerse them in boiling water and keep there for a few minutes. Although you can skip this step and use the kernels in an unpurified form.
Stuff the apricots with kernels, inserting them into the slot instead of pits.
Place the apricots in a cooking bowl.
Place sugar in a saucepan and add water. Boil the syrup. Pour it over the fruits, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
Remove the basin from the stove and leave it to steep again for 10 hours.
Bring to a final boil and cook for 10 minutes.
While hot, place the apricot jam into clean, dry jars. Seal tightly with tin lids. If you plan to cover the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.

Delicious apricot jam: video

Apricot jam: benefits and harm

Fruits pass through during cooking heat treatment, which can destroy beneficial substances. From high temperatures The amount of beta-carotene and ascorbic acid is partially reduced. Fat-soluble vitamins (vitamin E) are stable and can easily tolerate elevated temperatures.

At the same time, water-soluble ones, such as B vitamins, are partially degraded. However, they can withstand heat during processing in the presence of an acidic environment, which is precisely what fruits and berries provide. At the same time, the fiber content does not change at all during cooking, which makes the product incredibly healthy.

Apricot jam contains everything you need useful substances and macroelements. Includes: ascorbic acid, vitamin E and PP, beta-carotene, retinol, as well as B vitamins. Macroelements include calcium, potassium, magnesium, silicon, phosphorus and sodium, and there is also a lot of iron and iodine in apricot jam.

Apricot dessert has a lot of beneficial properties:

helps people with illnesses of cardio-vascular system normalize the functioning of organs;
increases immunity and protects against colds;
calcium contained in apricots strengthens teeth, hair and bones;
helps with the functioning of the stomach and intestines;
iron in dessert promotes hematopoiesis in anemia;
helps in the fight against asthma;
increases visual acuity;
at oncological diseases Helps the detoxification process, maintains strength and health.

Despite the content large quantity vitamins and elements, jam is not good for everyone. Given the laxative effect after consuming the product, it is not recommended for people suffering from the disorder gastrointestinal tract. Increased sugar content in jam can lead to the formation excess weight. For the same reason, dessert should not be consumed by those who suffer from diabetes.

Sugar is also dangerous for teeth and facial skin. Consuming apricot jam can cause a rash or other allergic reaction, since the fruit is an allergen. Nursing mothers are advised to start consuming jam no earlier than the baby turns 3 months old. The laxative effect of the fruit can negatively affect the child's stomach.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

At the height of the summer season, all women who have country or country gardens and vegetable gardens at their disposal begin to make jam. Those who do not have their own plot can also prepare several jars of aromatic dessert for the family if they buy fruits and berries at the market. Royal apricot jam with pits is rightfully considered one of the most exquisite.

How to properly cook apricot jam with pits

The secret of this delicacy is the special, slightly bitter taste and delicate aroma that arises from apricot kernels. However, variations are possible here: if you preserve the whole fruit without removing the seeds, then the resulting dessert can only be served separately with tea. If you want to use apricot jam to prepare pies, casseroles and other dishes, try mastering the recipe for royal jam with kernels: it requires enormous labor, but it turns out very tasty!

Flavorful five-minute apricot jam

For your first experiment, try a simple recipe. The main thing here is not to overcook the fruit on the fire, otherwise, instead of beautiful whole fruits, you will get an unattractive porridge. To prepare you will need:

apricots – 2 kg;
granulated sugar – 1 kg;
a pinch of citric acid.

Any housewife who has made jam at least once in her life will cope with the task. Do this:

Wash and dry the fruits.
Brew strong sugar syrup for 3-4 liters of water. When it boils, add the fruits, reduce the heat, and leave for 6-8 hours.
Then let it boil again.
Cool and pour into pre-sterilized jars.

Recipe for apricot jam in slices

To prepare this simple dessert you will need:

apricots – 1 kg;
granulated sugar – 500 g.

Preparatory work takes the most time. Do this:

Wash the fruits, cut into four parts or halves. Apricot pits need to be split, the kernels removed and set aside.
Boil strong sugar syrup, pour in fruit slices and apricot kernels. Skim off the foam, let it sit for 8 hours, then bring to a boil again.
Cool and pour the apricot translucent jam with pits into sterilized jars.

Royal apricot jam with kernels

The most complex recipe is called royal. The peculiarity of this dessert is that it must be eaten within the first year, since long-term storage The apricot kernel begins to release hydrocyanic acid and is harmful to humans. To prepare this delicacy you will need:

apricots – 1 kg;
sugar – 500 g;
a little citric acid.

In addition, a small amount of whole almonds can be added to this recipe, which give the jam a spicy, tart flavor. Do this:

Whole fruits need to be washed, dried, then carefully squeeze out the seeds (use a sharp pencil or awl).
Split the bone and remove the kernel. The shell can be thrown away.
Place the kernel inside the fruit. It is better to take fruits that are not too ripe so that they do not turn into jam when cooked.
Boil the syrup. You need to pour the fruit carefully so that they do not stick together. Boil, skim off the foam.
Cool and repeat the procedure 2-3 times. To prepare apricot jam with pits, a large enamel pan or a comfortable basin is best suited.
Reduce the jam by about half. When ready, cool and pour into jars.

How to cook with lemon

The original recipe for a piquant, gourmet jam involves adding lemon, which gives any fruit a pleasant sour taste. If you want to make apricot jam with pits, but reduce the sugar concentration, use lemon. For this delicacy you will need:

apricots – 2 kg;
lemons – 2-3 pcs.;
sugar – 1 kg;
a pinch of cinnamon or cloves.

Here's how to prepare this unusual delicacy:

Wash the apricots, dry them, cut them into halves. Remove the kernels from the seeds.
Pass the lemons through a meat grinder. If you don't want a bitter taste, peel them first and use only the pulp. Original option: add one green lime.
Boil the syrup. When it boils, you need to add the lemon mixture, keep it covered for 5 minutes, and then add the fruits and kernels.
Let it boil, skim off the foam. The jam must be kept until it has been reduced by approximately half.
Then cool and put into jars.

How to cook with oranges

If you want a sweeter but unique jam flavor, use oranges instead of lemons. The zest of these fruits is less bitter, so they can be boiled without peeling. Use the same recipe as above. In addition, you can try using equal parts of apricots and peaches to make the taste of the dessert more unusual and delicate. Remember that oranges release a lot of juice, so you will need to boil the mass very carefully.

If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not as simple a task as it might seem at first glance. Incorrect technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and recommendations, and then repeat all the steps in the right sequence.

Apricot jam with orange

The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite delicacy will remind you of hot summer days and is guaranteed to lift your spirits even on the gloomiest day.

Ingredients:

apricots – one kilogram;
orange;
granulated sugar - kilogram;
water – 200 ml.

For this recipe you will need unripe greenish fruits. Soft juicy fruits quickly boil, turning into “porridge” quite quickly.

How to make delicious apricot jam? A step-by-step recipe with photos will help you solve the problem.

First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. If desired, you can cut the halves again. Place the pieces in a deep saucepan. Peel, squeeze out the juice, then strain the liquid.

Make a syrup from water and sugar, and then let it simmer on the stove for five minutes. At the very end add Orange juice. Remove the syrup from the stove, carefully pour it into the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again.

When the syrup and apricots have cooled to room temperature, they need to be brought to a boil and simmered over low heat for several minutes. After this, spread the jam into sterilized jars and seal. Don't forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it.

The finished dessert can be used to make sweet pies with fruit filling or simply served with hot drinks.

Jam “Five Minute”

The dessert got its name from its unusual, gentle method of preparation. Next, we will tell you in detail how to make jam with apricots for the winter.

Ingredients:

pitted apricots – 700 grams;
sugar – 700 grams;
water – 250 ml.

Jam with apricot slices “Pyatiminutka” is prepared in several stages.

Select firm fruits, wash them, cut them in half and remove the seeds. Cover the pulp with granulated sugar and leave it alone for a while. Shake the bowl of fruit occasionally, but do not stir.

Weigh the apricots after processing on a kitchen scale. The ideal ratio of fruit and sugar is 1:1.

After an hour, the fruits can be filled with water and placed on the stove. When the jam boils, reduce the heat and cook the treat for another five minutes. Cool the product and then bring it to a boil again. Repeat the procedure one more time.

After the third cooking, place the dessert in clean jars and cover with boiled lids.

Apricot jam with seeds added

An unusual way of preparing dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in aromatic syrup make an excellent company with freshly brewed tea or any other hot drink.

Ingredients:

apricot pulp - one kilogram;
sugar – one kilogram;
water - one glass.

It’s quite simple to prepare in slices, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.

Process the fruits and cut into four parts. Chop the seeds and remove the soft core. Mix sugar with clean water.

The bright taste of this dessert directly depends on the seeds that we will use during cooking. Therefore, it is better to cut the kernels in half or crush them into small pieces.

Place the apricots and pits in a deep saucepan, then pour the syrup over them. Place the pan on the fire and bring its contents to a boil. After this, pour the syrup into a separate container and cool the products. This step is necessary to ensure that the slices remain intact and do not boil over.

Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized container and roll up.

We will be glad if you enjoy the apricot jam in slices. The recipes collected on this page will help you prepare a small supply for the winter. tasty treat. A beautiful aromatic treat will delight your family on a gloomy winter evening and bring back memories of bright sunny days.

Video recipe for Polish apricot jam

This recipe is quite simple - it does not differ in any original additives or complex cooking technology.

Required ingredients:

2 kg of apricots;
2 kg sugar.

Preparation:

Wash and sort the apricots, removing spoiled and wrinkled fruits, otherwise the taste of the jam will be hopelessly spoiled. Divide the apricots into halves and remove the pits. Place some of the chopped fruits in a cooking container with the core on top, sprinkle generously with sugar, then lay out a layer of the remaining apricots. Let the fruit sit at room temperature for several hours.

When the apricots have released enough juice, place the pan over low heat and cook until boiling, stirring occasionally. When the apricot mass boils, set the timer for 5 minutes and after the specified time, remove the pan from the heat. Leave the jam for a day.

The next day, place the container with apricots on the fire again, bring the mixture to a boil and cook for exactly 5 more minutes. Leave the resulting mixture again for a day. On the third day, as on the previous ones, cook the delicacy until boiling plus 5 minutes. Place the hot apricot jam into jars and close the lids.

Apricot jam with pits

This fragrant and tender delicacy can be stored for several years. It can be consumed as an independent dessert and used in home baking.

Required ingredients:

1 kg of apricots;
0.6 kg granulated sugar;
1-2 glasses of water.

Preparation:

Wash the apricots under running water and let them dry a little. At this time, we begin to prepare the sweet syrup - to do this, we dilute the sugar in the water and bring it to a boil. Dip the apricots with their pits into boiling syrup and cook the fruits for 15 minutes, stirring occasionally and skimming off the foam. Remove the pan from the heat and let the jam brew for 12 hours. Then put the container with apricots back on the fire and cook the mass until thickened. Pour the finished apricot jam into sterilized jars, let it cool slightly, then close the lids and turn them upside down.

Apricot jam with oranges and currants

If we add oranges and red currants to apricots, we will get an unusual and vitamin-rich delicacy that will become an excellent remedy for the prevention of influenza and colds.

Required ingredients:

1.2 kg apricots;
2 oranges;
2 kg sugar;
200 g red currants;
1 pack of gelatin.

Preparation:

Wash the apricots, cut them into halves and remove the pits. Wash the oranges and grate the zest small size. Peel one citrus and divide it into slices. Wash the currants, dry them and carefully remove the stems from the berries.

Place all the fruits in a saucepan, cover with granulated sugar and squeeze out the juice from the remaining orange. Leave the resulting mixture for 1 hour. After the specified time has passed, add the grated zest and place the pan on the stove. Add 1 package of gelatin and mix gently so as not to disturb the integrity of the fruit. Bring the mixture to a boil and cook for another 10 minutes, skimming off the foam.

At 10 minutes, add red currants to the pan and boil everything together for 5 minutes. Remove the jam from the heat and leave it to steep for 10 hours at room temperature. After 10 hours, bring the jam to a boil again and cook for 10-15 minutes. Pour the finished apricot delicacy into clean jars and roll up.

Apricot jam with peaches

Jam prepared according to this recipe turns out incredibly tender and aromatic. This delicacy tastes like a fruit dessert with caramel.

Required ingredients:

2 kg of apricots;
2 kg of peaches;
1 kg sugar.

Preparation:

Wash the fruits thoroughly, dry them with a paper towel and remove the seeds. Cut the apricots and peaches into small, neat slices, then place them in a saucepan, cover with granulated sugar and put in the refrigerator for 10-12 hours.

Place the pan with the infused fruit on low heat, bring the mixture to a boil and cook for another 10 minutes, stirring constantly. Remove the fruit mixture from the heat and let it cool. We repeat this procedure 5 more times. Thanks to this preparation technology, the jam will acquire a viscous consistency with a characteristic caramel taste. Pour the finished orange delicacy into sterilized jars and close with lids.

Apricot jam

Preparing apricot jam will not take much time, and the result will meet your best expectations. The finished dessert has an incredibly delicate taste and unsurpassed aroma.

Required ingredients:

2 kg of apricots;
1.5 kg sugar;
2 tbsp. spoons of lemon juice.

Preparation:

For this recipe, you need to use only ripe and soft fruits. It is best to choose overripe fruits, as they can be used to achieve the desired consistency. Selected apricots should be washed, cut into halves and pitted. Place the chopped fruits in a deep container, add freshly squeezed lemon juice and add sugar. Leave the apricots in this form for 4 hours so that they release the juice.

When the fruits have released enough liquid, put the pan on low heat and bring to a boil, then remove the apricots from the heat and remove the foam that has formed on the surface. Grind the hot fruits with a blender until smooth and puree and place the mixture on low heat. Cook the jam for about an hour, stirring constantly and skimming off the foam. When the mass becomes thick and viscous, remove it from the heat, pour it into jars and roll up the lids.

Apricot jam with citrus fruits

The combination of apricots and citrus fruits will make the jam not only tasty, but also very healthy. This delicacy will become an indispensable source of vitamin C and will take care of your immunity during the cold season.

Required ingredients:

3 kg of apricots;
1 orange;
1 lemon;
2.5 kg of sugar.

Preparation:

For this recipe, it is better to use firm and not overripe fruits. Wash the apricots and place them in a colander to drain. excess liquid drain. We clean the washed and dried fruits from seeds (we do not throw away the seeds, but put them in a separate bowl).

Place the apricots in a saucepan and proceed to processing the citrus fruits. Pour boiling water over the lemon and orange, cut into medium-sized pieces and pass through a meat grinder along with the peel. Add the resulting citrus mass to the pan with the apricots and cover everything with granulated sugar. Leave the fruits in this form for several hours so that they release the juice. At this time, crush the apricot kernels so that the kernels remain intact.

Place the pan with the fruit over medium heat and bring the mixture to a boil. When the jam boils, reduce the heat to low and simmer the mixture for another 15-20 minutes, periodically removing the foam. Remove the pan from the stove and leave the apricot jam for 10 hours.

After the specified time has passed, put the jam on the fire again, wait for it to boil and cook for 15-20 minutes. After the second cooking, leave the jam again for 10-12 hours. We repeat the cooking procedure one last time, adding apricot kernels to the jam. After boiling, cook the mixture for 15 minutes. Pour the finished apricot-citrus dessert into jars and wrap it in a towel. When the jam has cooled, put it in a cool and dark place.

Apricot jam with grapefruits

Apricot and grapefruit jam has an unusual taste and exquisite aroma. This delicacy will certainly please your family and guests.

Required ingredients:

1 kg of apricots;
2 grapefruits;
900 g sugar.

Preparation:

Wash the apricots, dry them with a paper towel and separate them from the seeds (it is better to use firm, slightly unripe fruits). Place the apricot slices in a saucepan, add sugar and leave for several hours. Pour boiling water over the grapefruits, cut into several parts and grind with a blender. Add the resulting citrus mass to the apricots that have already released their juice.

Place the fruit mixture on the fire, wait for it to boil and cook for exactly 5 minutes. Let the jam cool and cook again. We repeat this procedure 3 more times. We pack the finished apricot and grapefruit jam into jars, close the lids and leave to cool in a warm place.

Apricot jam with peanuts

This is quite simple, but at the same time very original recipe. Peanuts give apricot jam an interesting and piquant taste.

Required ingredients:

1.5 kg apricots;
5 glasses of sugar;
2/3 cup peanuts;
6 tbsp. spoons of lemon juice.

Preparation:

Pour boiling water over the peanuts, cover with a lid and leave for 15-20 minutes - this is necessary in order to easily remove the skin from the nuts. Then drain the water and peel the peanuts. Wash the apricots, dry them and remove the pits. Place the processed fruits in an enamel container, add peeled peanuts and lemon juice to them, then cover everything with sugar and leave it like that for 2.5 hours.

When the apricots give juice, put the container on the fire and bring the mixture to a boil. When the jam boils, cook it for another 30 minutes, stirring with a wooden spoon and skimming off the foam. Place the prepared apricot and peanut jam into jars, roll it up and wrap it in a warm blanket.

Apricot jam without sugar

The recipe for this jam is intended for those who are contraindicated in consuming sugar and those on a diet.

Required ingredients:

1 kg apricots.

Preparation:

Wash the apricots under running water and separate them from the seeds. Fill the apricots cut into halves with water, put them on the fire and wait for them to boil. After the water boils, cook the apricots for another 20 minutes. During this time, the fruit should soften slightly and acquire a thick consistency. During cooking, the apricot mass must be constantly stirred and the foam removed. Pour the finished apricot jam into sterilized jars and roll up the lids.

Apricot jam in a slow cooker

Apricot jam prepared in a slow cooker has a richer taste and color. In addition, this cooking option allows you to retain more nutrients.

Required ingredients:

1 kg of apricots;
2 kg sugar.

Preparation:

Wash the apricots, let them dry a little, then separate the pulp from the seeds. Place the prepared fruits in the multicooker bowl, add sugar, set the “Stewing” or “Baking” mode and cook the jam for 1 hour. We sterilize the jars and pour the still hot jam into them, then close the lids and put them in a warm place until they cool completely.

Apricot jam is a delicious, sweet dessert that can be served with tea or used for baking. In addition to taste, this delicacy has a wide range of beneficial properties. It contains vitamins A, B, C, magnesium, potassium and iron. You can use it even while breastfeeding; it is not an allergen and is quickly absorbed.

Do not neglect the advice of experienced chefs. To make apricot jam for the winter, it is better to use slightly unripe fruits. Due to the large amount of pectin fibers, the jam will turn out thick. If the fruits for cooking are already ripe or overripe, then you can use improvised nutritional supplements: gelatin, pectin, starch or agar.
If you want to cook thick apricot jam, then you can twist them through a meat grinder. To make the jam almost transparent like jelly, you can grind the fruit through a sieve.
Some housewives cook the fruits for about 2-3 hours so that the jam is thicker. But it’s better to cook it in 3 approaches for 5-10 minutes. This way, the vitamins will remain in the prepared jam and the consistency will be ideal.
A vessel for making jam must be selected with a large evaporation surface and a thick bottom. Aluminum cookware is not suitable for making jam, as oxidative reactions occur in it, which is not safe for health and the taste of the jam will be distorted.
It is imperative to skim off the foam, otherwise the jam may turn sour.
To check the readiness of the jam, you need to drop it onto a cold plate. If it does not spread, but holds its shape, then it is ready.
To prevent jam from becoming sugary during storage in winter, 10 minutes before readiness add 1 g of citric acid or the juice of half a lemon, based on 1 kg of fruit.

Let's consider step by step recipes how to cook thick pitted apricot jam, the result of which will delight you with its taste all winter.

Classic recipe

According to this recipe, jam can be cooked to a jam state in order to use it for filling in various baked goods.

What you will need for this:

1 kg of apricots;
1 kg sugar;
vanilla pod.

Cooking method:

Apricots are selected, washed and pitted.
The slices are placed in a cooking dish and pierced with a fork so that the fruits release juice and do not burn.
Pour sugar on top of the fruit and add vanilla and leave overnight.
The next day, cook the fruit over low heat until tender (at least 15 minutes), stirring occasionally and skimming off the foam.
The finished jam of the required thickness is placed in sterile jars and rolled up.

Watch the video! Apricot jam - very tasty and simple

Jam " Five minutes»

Don’t be fooled by such a big name; the cooking process takes 2 days. This happens because the workpiece should be cooked for 5 minutes, but in several batches. You need to start cooking the jam in the evening so that by morning the fruits release juice.

The process goes like this:

carefully selected fruits are washed twice and dried well;
divide the apricots into slices, removing the seeds from them;
Place the fruits in the prepared container and sprinkle with a layer of sugar. Make layers several times;
leave the preparation overnight so that the fruit releases its juice;
Stir the mixture in the morning, put it on the fire, bring to a boil;
remove the foam, boil for 5 minutes, stirring constantly;
leave the mixture for a day;
repeat the manipulations two more times, at the last stage you can boil for 10-15 minutes until the required consistency;
put the jam in jars and roll up.

Advice! If the fruits used for cooking are very sweet, you can add citric acid at the end (at the rate of 1-2 g per 1 kg of fruit).

Recipe for apricots with kernels

This type of dessert has an original taste and aroma. Used to prepare apricot pits, previously peeled. They can also be replaced with almonds or walnuts.

The kernels must be extracted carefully so that they remain intact. They must be sorted carefully so that you don’t get spoiled ones, because they can spoil the taste of the entire jam.

To prepare you will need to take:

1 kg apricot;
1 kg sugar;
half a lemon.

Cooking method:

rinse the fruit well, dry it and prick it with a fork so that it retains its shape;
blanch in boiling water for several minutes;
dip in cold water and dry;
divide into slices, remove the seeds;
Gently break the seeds with a hammer, remove the kernel and remove the skin (so that the jam does not have a bitter aftertaste);
take 1 glass of water in which the apricots were blanched and boil the syrup with sugar;
transfer fruits and kernels into a container with syrup;
add chopped zest and lemon juice to the mixture, bring to a boil and cook for 5 minutes;
leave to brew overnight;
repeat the cooking process twice, increasing the time to 10 minutes the last time;
Place the fruit in jars, pour syrup and roll up.

Important! Jam with kernels can be stored for only one year.

Do not forget that apricots can reduce arterial pressure, so it must be used within reasonable limits.

Watch the video! Apricot jam with kernels

Apricot confiture with gelatin or gelfix

To prepare you will need:

1 kg pitted apricot;
0.5 kg sugar;
a bag of “Zhelfix” or 40 g of gelatin;
water.

Cooking method:

the fruits should be washed, pits removed, and skins peeled;
grind to puree in a blender or meat grinder;
jelfix is mixed with sugar;
if gelatin is used, fill it with water and leave to swell for 30 minutes;
a mixture of sugar and gelfix is mixed with fruit puree and put on fire;
The mass should be cooked over low heat, stirring constantly so as not to burn;
if boiled with gelatin, it should be poured in slowly, in a thin stream;
After the mixture has boiled, cook for 5 minutes. You can add lemon juice, vanilla sugar or vanillin to make the taste brighter and richer;
Pour hot jam into sterile jars, roll up, turn the jars over and leave in this position until completely cooled.

Recipe with seeds

This type of jam is made from fruits with seeds. In order for it to be tasty and healthy, you will need to use a specific recipe.

To prepare you need to take:

1.4 kg of fresh fruit;
2.2 kg sugar;
0.6 l of water;
4 g citric acid.

Prepare jam like this:

select whole, ripe and fresh fruits, remove the stems, wash and dry;
Pour water into a large container and put on fire;
Immerse the fruits in boiling water;
boil for 2-3 minutes over medium heat;
place in a colander, cool under water, and leave to drain;
pierce the apricots with a toothpick;
make syrup from water and sugar;
put the fruits in the prepared hot syrup, add citric acid, bring to a boil;
skim off the foam and remove from heat;
leave to cool for 8 hours;
repeat the procedure twice, cook for the last time for 5-10 minutes;
check for readiness by dropping it on a saucer;
leave to cool;
Pour the cold mixture into jars and roll up.

Watch the video! Apricot jam with pits video recipe

Jam for the winter

To prepare you need:

2.4 kg apricot;
the same amount of granulated sugar.

Cooking method:

sort the berries, peel them, rinse them, dry them and remove the seeds;
place in the prepared pan and add sugar;
stir and leave for 8-10 hours to release the juice;
boil and cook over low heat for 3 minutes;
leave to steep for 8-11 hours so that the berries can soak;
bring to a boil and leave for 10-12 hours;
Bring to a boil again, boil for 5 minutes, skim off the foam as needed;
Place the prepared jam into sterile jars, roll up and turn over until cool.

The video at the end of the article will show how to make apricot jam seedless.

Royal recipe

Another name for this recipe is “royally”. It looks truly delicious and the jam tastes simply exquisite. With all its qualities, preparation is not difficult. Apricots can be cooked whole if you carefully remove the pit.

To prepare we take:

1.7 kg apricot;
the same amount of sugar.

Cooking method:

the fruits are washed, selected, poured with boiling water for 3 minutes;
place in a colander and carefully remove the seeds, but do not throw away;
put the fruit in an enamel container, add sugar, mix and leave for 2 hours;
carefully remove the grains from the seeds;
Place the container with the fruits on the fire, bring to a boil, then simmer for 40 minutes over low heat, stirring and removing the film;
then add the kernels and cook for another 5 minutes.

The finished jam turns out beautiful, tasty and aromatic. Place it in hot jars, twist or close tightly. Leave to cool, covered, upside down.

Watch the video! Royal apricot jam!

Apricot jam in a slow cooker

Preparing jam in a slow cooker is quick and easy. To prepare you need:

1.7 kg apricot;
1.3 kg sugar;
80 ml water.

Cooking method:

Sort the fruits, peel and wash them, remove the seeds;
put in a bowl, add sugar, pour in water and leave for 2-3 hours;
turn on the “Extinguishing” mode, stir periodically, after boiling, after 5 minutes, open the lid, after 10 minutes, remove the foam and turn off;
leave for 12 hours;
repeat cooking, only cook for 5 minutes;
Pour into clean, sterile jars and roll up.

Recipe from apricots sugarless

Those who are on a diet or do not consume sugar for health reasons will appreciate this recipe.

To prepare, you need to take 1 kg of apricot.

Cooking method:

the fruits are washed, the seeds are removed;
add water and bring to a boil;
cook for 20 minutes.

During cooking, you should constantly stir the jam and skim off the foam. At the end of this time, the finished jam is poured into jars and rolled up.

Watch the video! Apricots in their own juice (no sugar)