Apricot jam: 8 best and proven recipes, cooking secrets

We offer the most delicious and proven recipes for apricots jam.

The summer season is not only a vacation, but also conservation for the winter. You can cook jam or jam, jam or confiture in different ways and from different fruits and even vegetables. We want to share the best diverse recipes and secrets of making apricot jams in order to delight our household in winter!

Apricot jam with slices in their own juice: proven recipe

To prepare not only a tasty, but beautiful jam from apricots, we will need:

  • 1 kg of elastic apricots without bones (it is very important that they are not soft and ribs)
  • 1 kg of sugar
  • 0.5 tsp. citric acid
Whole slices

Subsequence:

  1. I wash the apricots well and divide with a knife into slices, taking out the seeds.
  2. We fall asleep with sugar and leave it at night or for about 10-12 hours so that the fruit lets the juice.
  3. We put on medium heat and only bring the mass to a boil, regularly stirring at the bottom and near the walls. Remove immediately from the stove.
  4. In the process of heating, a lot of foam will form. It is very important to remove it as well as possible, the transparency of the syrup and a beautiful view of the final jam will depend on this.

Important: mixing jam is undesirable so as not to damage slices! They can be shaken a little or very carefully turned over with a wooden/silicone spatula.

Carefully remove the foam
  1. We cover with gauze or light fabric and let it cool with a sweet workpiece completely - at least 6 hours, then send it to the fire again, only bringing to a boil.
  2. Ideally, boil jam only in the morning and evening. Then the slices are well soaked in sweet syrup.
  3. As a result, you need to boil and cool at least 6 times a little. To check the readiness, drop the syrup on the saucer: if the drop does not flow out, you can roll up!
  4. An important point! The last time we add citric acid to the total mass and cook on the lowest heat for 5-7 minutes. Thanks to her, the jam will be better stored.
  5. We roll up in sterilized jars, turn it over, wrap it with a warm blanket and let stand for 2-3 days at room temperature.
For a variety

Apricot jam with slices in transparent syrup: Best recipe

Ingredients:

  • 1 kg of fruit lobules
  • 1.5 kg of sugar
  • 150 ml of water (not necessarily)
Cooking scheme

Algorithm for the preparation of caramelized jam from apricots:

  • Apricotes also do not support the people, well, and divide carefully into slices.
  • Sugar must be melted to the state of caramel (you can add water to speed up the process). We do this on very low heat, in a pan or pot with a thick bottom, constantly stirring. But keep in mind that without water the syrup will be tastier.
  • Pour the slices with melted sugar and leave it overnight so that the apricots let the juice be allowed.
  • We drain the syrup or take apricot slices with a slotted spoon (as it will be more convenient for you). We heat the syrup to a boil, immediately remove and pour our slices. We leave until completely cooled for at least 5-7 hours.
  • On average, syrup needs to be cooked 5-6 times. The last time with the slices you need to boil the syrup for 5 minutes on low heat. Pour immediately into banks and roll up until the jam has cooled.

Video: delicious apricots jam slices

Jelly -like apricot jam or the perfect apricot jam

For 1 kg of apricot slices you need:

  • 1 kg of sugar
  • 300 ml of water
Ideal consistency

Preparation:

  1. The apricots are thoroughly for me, remove the seeds and cut into slices or halves. According to this recipe, for jam from apricots you can use even a spray or slightly spoiled fruit. T.K. The excess can be safely removed, and the shape of the lobules is not important.
  2. Pour the apricots with water and simmer for 5-10 minutes (until a soft state). Let the mass cool. We rub thoroughly through a sieve or a colander with small holes. It is important to remove the skin.
  3. We fall asleep apricot mashed potatoes with sugar and cook for about 20-30 minutes until thickened, regularly stirring. You can check with a drop - on a saucer it should keep the shape and have a traction consistency.

Apricot jam "5 minutes"

Prepare:

  • 1 kg of apricot slices and sugar
  • 250 ml of water
Fast!

Subsequence:

  1. My apricots are dried and divided into slices. We fall asleep with sugar and leave for 6-12 hours until the juice appears in the refrigerator.
  2. Add water and send to medium heat. Cook exactly 5 minutes in 3 doses, letting the mass of 3 hours. Try not to mix jam from apricots in order to keep the slices intact. It is better to just shake the container.
  3. And be sure to remove the foam at the boiling stage!
  4. We pour even hot jam into banks and roll up.

Video: Quick Jam from Apricotes "Pyatominutka"

Apricot jam with almonds in Azerbaijani

The proportions of the ingredients:

  • 1 kg of apricots
  • 750 g of sugar
  • 200 ml of water
  • 0.5 lemon
With nuclei

Secret Technologies:

  1. Well apricots. It is very important to take an elastic fruit! Dry a little.
  2. Now we take a wand (for sushi or a regular pencil) and squeeze the bone from the stalk side (a small recess, where the fruit is connected to the branch). We do everything carefully so that the fruit remains intact.
  3. Next, clean the seeds and remove the almond nuclei. And insert the almonds back into the apricot.
  4. We set to cook syrup from water and sugar - we languish it over low heat for 5 minutes. We throw apricots, gently mix and immediately turn off the fire. Cover with gauze and leave for 8 hours.
  5. After this time, we return the jam from apricots to slow fire and cook for 10 minutes. Be sure to collect foam. We try not to mix the fruits, but to shake the pan. Again, set aside for 8 hours.
  6. And in the third, last time we cook apricot fruits for 10 minutes. Pour the lemon juice and cook for another 5 minutes. Remove from heat and immediately roll up in jars, turn over and cover until completely cooled.

Video: Azerbaijani jam from whole apricots

French apricot jam with lavender or aromatic apricot confiture

We will need:

  • 1 kg of apricot slices
  • 800 g of sugar
  • 1 lemon
  • 1-2 tbsp. l. dried lavender flowers
Algorithm

Cooking sequence:

  1. I wash the apricots, take out the seeds and cut the slices into pieces of about 1 by 1 cm.
  2. We remove the zest from the lemon and rub it finely.
  3. Mix apricot pieces with zest, sugar and add 2-3 tbsp. l. lemon juice. Acid is already regulated to your taste.
  4. We send the mass for a day to the refrigerator, covering with a napkin.
  5. We put on a slow fire and, stirring regularly, languish for 20 minutes. Remove from the stove, pour lavender flowers, mix. And immediately hot jam from apricots we rolled into sterilized jars!

Amber jam from apricots with cognac

The main feature of such a jam from apricots is amber color, light sourness and incredible aroma!

Record the components:

  • 1 kg of apricots
  • 1 kg of sugar
  • 150 ml of lemon juice
  • 150 ml of cognac
Amber delicacy

We proceed to creation:

  1. I my apricots are divided into slices, getting rid of the bones. If some slices are large, we cut them in half.
  2. Add juice and cognac, fall asleep 100 g of sugar. We cover with a napkin and send it to the refrigerator for the night.
  3. We boil for about 10 minutes over medium heat until the apricot mass is soft. Add the remaining sugar and volume over low heat for about 30 minutes.
  4. You can control the density yourself - the longer you will boil the jam, the thicker it will come out. Do not forget to stir regularly.
  5. Still hot, pour the jam into sterilized jars and roll up.

Apricot coffee-vanilla jan

To cook incredibly aromatic apricots jam, we will need:

  • 1 kg of apricot slices
  • 900 g of sugar
  • 1 vanilla pod
  • 1 lemon
  • 4 tbsp. l. coffee beans
Fragrant

Algorithm:

  1. We cut the vanilla pod along, clean the seeds.
  2. We rub coffee in a mortar or grind slightly in a coffee grinder. You do not need to grind the powder.
  3. My lemon in hot water and squeeze the juice from it.
  4. My apricots are slightly dried and divided into slices. We cut half with cubes, chop half the apricot to the state of mashed potatoes with a blender.
  5. Mix puree and apricots slices in one container, pour lemon juice, add sugar and throw a shell from vanilla. We tie the coffee in a gauze section and send to the rest of the ingredients.
  6. Cover with a napkin and let it brew for 2 hours at room temperature.
  7. Then we put on medium heat and bring to a boil, reduce power and boil the jam to a density - for about 30 minutes.
  8. We take out the coffee and vanilla pods, throw vanilla seeds, mix and immediately pour it into jars for rolling. Do not forget to turn over and wrap the jars before sending for storage.

How to cook apricot jam: Cooking secrets

In the culinary piggy bank
  • It is better to take a fruit a little unripe, but not green. A ribbon apricot will turn in mashed potatoes, so it is only suitable for a jam.
  • It is equally important to choose the same maturity.
  • Apricot jam can be boiled differently. For example, you can boil at once for 30 minutes and rolled into banks. But so that the slices are better kept in shape, it is better to cook in several approaches.
  • If there is no time, you can cook jam in two approaches for 15 minutes.
  • It is better to wash in the shower, and the purchased apricot should be soaked in water with soda (1 tbsp. L. 1 l), then rinse and let it be sure to drain excess fluid.
  • Ideal dishes for making jam - stainless steel. In the aluminum container, in the process of oxidation, particles of aluminum also fall into the product, in copper - jam loses vitamin C. In an enameled bowl, you can prepare jam, but you need to often mix thoroughly, because It is above the chance of handling dishes.
  • Fruits should be mixed or turned over with a wooden/silicone spatula or spoon.
  • Apricot goes well with various fruits, for example, you can add orange, kiwi, apple or pear.
  • Citric acid and lemon juice are needed not only for taste so that the jam is not sugary, but also for better storage of canned food.

And we also recommend reading our articles:

Video: Apricot jam "Taste of childhood"!

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