Apricot jam is perfect for any tea party. To the best of the sweet delicacy with whole slices of light orange fruits and almond-like kernels of seeds, the choosiest gourmets will like it. Large apricot varieties such as Parnassus, Hardy, Black Velvet and others are best suited for such jam. In such fruits, the bone is easily separated from the pulp, which means it will be very easy to divide them into slices for jam. But for thick jam, the so-called wild game is also suitable - small apricots of bright orange color. The taste of the pulp will be saturated, which will give the finished jam a special, honey sweetness. The best recipes for this tasty and healthy treat are presented below.
Apricot jam with slices in syrup
Would you like to taste summer in the middle of a cold winter? Then do not forget to prepare for the winter a tasty and beautiful apricot jam with slices in amber syrup. You can make it as thick as caramel, or add less sugar and more water. Then the syrup will turn out to be more liquid, almost like compote.
Step by step preparation of apricot jam is as follows:
- Ripe, but not soft, bright orange fruits (1 kg) are divided into slices and stacked in a large pan.
- On a small fire, a syrup is prepared from 250 g of water and sugar (1.5 kg). It should be boiled with constant stirring. In the process of cooking, sugar should completely dissolve, and the syrup should become thick and transparent.
- Hot syrup is poured on prepared slices. In this form, apricots are infused for 4 hours.
- After the specified time, the pan is put on fire above average. Apricots are brought to a slight boil, the foam is removed. The pan is removed from the heat and left at room temperature for 12 hours.
- The cooled jam is once again brought to a boil. Then the pan is again removed from the stove until its contents become cold.
- Now you can prepare sterilized jars.
- The last time the jam is brought to a boil. After that, it should be distributed over the banks, covered with lids and rolled up with a can opener.
Royal apricot slices jam with kernel kernels
No syrup is needed for the next treat. Apricot slices will be prepared in their own juice. But then you have to spend a little free time on the extraction of nucleoli. Are you still throwing apricot kernels? Do not do this, because they are as tasty as nuts. With the kernels of the seeds, the jam will become truly royal. The process of its preparation consists of only a few steps:
- Apricots (1 kg) are divided into slices. From above, the fruits are filled with sugar (1 kg) and left in the pan for 12 hours. During this time, they must have a lot of juice.
- After a while, the pan is set on medium heat. All contents in it are brought to a boiling state and cooked for exactly 5 minutes. During cooking, jam should not be mixed. Simply shake the pan with your hands. After five minutes, jam should be removed from the heat and cool for 10 hours.
- For repeated cooking, you need to prepare the nucleoli. To do this, you need to chop the seeds and extract delicious nuts from them.
- The kernels are washed in clean water and sent to the pan to the apricot slices when boiled again. The second time the jam is also boiled for 5 minutes, after which it is removed from the fire.
- After 10 hours, you should proceed to the third cooking. Apricot jam is boiling for 5 minutes, after which it is laid out in prepared banks. This delicacy is perfectly stored in a cool dark place throughout the winter.
Amber jam made from oranges and apricots
For the next recipe, you will also need apricot kernels, or rather, their kernels, as well as half an orange and lemon. Step-by-step jam is prepared in this order:
- Apricot slices (1 kg) are stacked in a pan.
- Lemon and orange (½ pcs.) Are cut into arbitrary pieces directly with the peel. Only bitter bones should be removed, if any.
- Citrus fruits are crushed in a blender to a state of gruel and sent to apricot slices.
- The contents of the pan are filled with sugar (850 g) and left for 3 hours until the juice appears.
- After some time, the jam goes to cook over medium heat. After boiling, the heating decreases, and apricot slices in their own juice are boiled for 10 minutes. After that, the pan can be removed from the heat, and the jam can be completely cooled for 8 hours.
- Prepare the kernels and add them to the jam during repeated cooking. This time it should be cooked to the desired consistency, about 20 minutes. After this, the jam is placed in jars. It remains only to roll it with a can opener.
According to this recipe for apricot jam, 1 liter of sweet treats is obtained. You can store it in a cool place for about 6 months.
Peach and Apricot Jam Recipe for Winter
According to the following recipe, you can cook a treat that is perfect not only for tea, but also as a filling for homemade pies. Apricot jam with peaches is prepared in the following way:
- First you need to prepare a large pot for cooking.
- Peaches (600 g) and apricots (400 g) are divided into slices, remove the seeds, and the halves themselves are cut into two or four parts. The result should be thin slices.
- Pour peaches and apricots with sugar (700 g) and leave them at room temperature for 4 hours.
- Boil the contents of the pan over medium heat for 5 minutes after the apricot mass boils. Cool the jam completely for 8 hours, after covering the pan with gauze.
- Repeat the same procedure 2 more times. At the last cooking in the jam, you need to add citric acid on the tip of the knife, pour into banks and roll up the lids.
How to make jam with walnuts and apricots?
Below is a recipe for another delicious winter harvest. Apricot jam is slightly tart, with a pronounced nutty flavor. It is being prepared quite simply. The main thing is to observe the following procedure:
- Divide apricots (1.5 kg) into slices and fill them with sugar in the same amount. Leave the prepared fruits for 6 hours before isolating a large amount of juice from them.
- Put the jam on the stove, bring to a boil and cook for about 15 minutes.
- Prepare the nuts. Peel and fry them in a dry pan. Transfer walnuts to hot jam. Cool it completely.
- Put jam on the stove again and boil it for 10 minutes. Mix the finished jam, put it in jars and roll it up.
Thick apricot slices with gelatin
The consistency of the next treat is dense and jelly-like. Everything is explained by the fact that such an apricot jam is prepared with the addition of gelatin. The step-by-step process is as follows:
- Pre-prepared apricot wedges (800 g) are poured with a glass of sugar, instant gelatin (15 g) and vanilla. Further, the bowl, pan or saucepan for cooking is tightened with a film. Apricots with sugar are left to infuse for 5-6 hours. If a little juice is released during this time, you can additionally add 100 ml of water.
- Saucepan with slices in its own juice goes to the stove. As soon as the jam reaches a boil, a pinch of citric acid is added to it. Cook it for 2-3 minutes, after which it can be laid out on the banks.
- According to this recipe, homemade apricot jam is subject to sterilization. This will extend the shelf life. 0.5 liter cans are sterilized 7 minutes after boiling water.
Ripe Apricot Jam with Soda
No need to worry that the taste of this baking powder will be felt in the finished treat. Soda is added only in order to keep the apricot slices intact so that they do not fall apart during cooking. Many housewives use this secret when making apricot jam. The stages of the cooking process are presented below:
- Divide hard and slightly unripe apricots (4 kg) into slices and pour into a large pot or bowl.
- Prepare a soda solution. To do this, dissolve soda in ordinary water (2 l) (1 tbsp.spoon). Pour halves of apricots with soda solution and leave them in this form for 30 minutes.
- After a while, rinse the slices several times and cover with sugar (3 kg). Leave the fruit for 6 hours under gauze so that they let the juice.
- Cook the jam in several stages, about 10 minutes each time, until it becomes thick enough.
- Put the finished treat in the jars and roll up the lids.
Spicy Apricot Jam with Cinnamon
Not sure how to use soft fruits that fell from a tree? You can also make delicious apricot jam from them, very similar in texture to jam.
To start, apricots (1 kg) should be washed, dried and cut into 2 parts, removing the stone. Then they need to be filled with sugar and immediately put the pan on the stove on a slow fire. After the sugar has completely dissolved and boiled, the jam should be cooked for 20 minutes. During this time, the slices will boil and turn into a dense and uniform mass. Now the finished jam can be laid out in jars.
Apricot jam for the winter
This jam is perfect for making cookies, and for soaking biscuit cakes. By consistency, it turns out to be homogeneous, moderately thick and very pleasant to taste.
To make jam, the fruits must be washed and dried. Excess moisture in the jam is useless. Then apricots should be divided into slices, weigh and cover with a similar amount of sugar. Then the fruits should be left for 3 hours on the table.
Fresh apricots are boiled for 10 minutes. Then they should be cooled a little and using a blender, turn into mashed potatoes. The jam is returned to the stove and boiled until cooked from 40 minutes to 1 hour, depending on the variety of apricots. Jam should become thick and uniform.