Apricot jam is an excellent dessert and a wonderful filling for sweet pastries. In addition, this delicacy is extremely healthy, it is rich in vitamins A, B, C, iron, magnesium and potassium. Apricot jam can be consumed even with breastfeeding - it is quickly absorbed and does not cause allergic reactions.
Classic pitted apricot jam
This recipe is quite simple - it does not differ in any original additives and complex preparation technology.
Required Ingredients:
- 2 kg of apricots;
- 2 kg of sugar.
Preparation:
We wash the apricots and sort them out, removing the spoiled and wrinkled fruits, otherwise the taste of the jam will be hopelessly spoiled. Divide the apricots into halves and remove the seeds from them. We put some of the chopped fruits in a container for cooking with the core top, sprinkle with sugar, then lay out a layer of the remaining apricots. Leave the fruit to infuse at room temperature for several hours.
When the apricots have 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. We leave the jam for a day.
The next day, put the container with apricots on the fire again, bring the mass to a boil and cook for exactly 5 minutes more. We 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. Put hot apricot jam in jars and close with lids.
Apricot jam with seeds
This fragrant and delicate delicacy can be stored for several years. It can be consumed as a standalone dessert and used in homemade baked goods.
Required Ingredients:
- 1 kg of apricots;
- 0.6 kg of 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 - for this we dilute the sugar in water and bring it to a boil. Dip the apricots together with the seeds in boiling syrup and cook the fruits for 15 minutes, stirring occasionally and removing the foam. We remove the pan from the heat and let the jam brew for 12 hours. Then we put the container with apricots on the fire and cook the mass until thickened. Pour the finished apricot jam into sterilized jars, let it cool a little, then close it with lids and put it upside down.
Apricot jam with oranges and currants
If we add oranges and red currants to apricots, we get an unusual and vitamin-rich treat that will be an excellent tool for the prevention of flu and colds.
Required Ingredients:
- 1, 2 kg of apricots;
- 2 oranges;
- 2 kg of sugar;
- 200 g red currants;
- 1 package of gelatin.
Preparation:
Wash the apricots, cut them into halves and remove the seeds. Wash the oranges and rub the zest on a small grater. Peel one citrus and divide it into slices. Wash the currants, dry them and carefully peel the berries from the stalks.
We put all the fruits in a saucepan, cover them with granulated sugar and squeeze the juice from the remaining orange. Leave the resulting mixture for 1 hour. After the specified time has elapsed, add the grated zest and put the pan on the stove. Add 1 package of gelatin and mix gently so as not to damage the integrity of the fruit. Bring the mixture to a boil and cook for another 10 minutes, removing 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 infuse 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 cans and roll up.
Apricot jam with peaches
The jam prepared according to this recipe turns out to be incredibly tender and aromatic. To its taste, this delicacy resembles a fruit dessert with caramel.
Required Ingredients:
- 2 kg of apricots;
- 2 kg of peaches;
- 1 kg of sugar.
Preparation:
Wash the fruits thoroughly, dry them with a paper towel and remove the seeds from them. Cut apricots and peaches into small neat slices, then send them to a saucepan, cover them with granulated sugar and put them in the refrigerator for 10-12 hours.
Place the saucepan with the infused fruit on a small fire, bring the mixture to a boil and cook for another 10 minutes, stirring constantly. Remove the fruit mass from the heat and let it cool. We repeat this procedure 5 more times. Thanks to this cooking technology, the jam will acquire a viscous consistency with a characteristic caramel taste. Pour the finished orange delicacy into sterilized jars and close the lids.
Jam from apricots
It doesn't take long to make apricot jam, 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 of sugar;
- 2 tbsp. tablespoons of lemon juice.
Preparation:
For this recipe, only ripe and soft fruits should be used. 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. Put the chopped fruits in a deep container, add freshly squeezed lemon juice and cover with sugar. In this form, we leave the apricots for 4 hours so that they let the juice out.
When the fruits release enough liquid, put the pan on a low heat and bring to a boil, then remove the apricots from the heat and remove the foam formed on the surface. Grind hot fruits with a blender until smooth and puree and place on low heat. The jam should be cooked 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 with citrus fruits will make the jam not only tasty, but also very healthy. This delicacy will become an irreplaceable source of vitamin C and will take care of your immunity during the season of colds.
Required Ingredients:
- 3 kg of apricots;
- 1 orange;
- 1 lemon;
- 2.5 kg of sugar.
Preparation:
For this recipe, it is better to use hard and overripe fruits. Wash apricots, put them in a colander to allow excess liquid to drain. We clean the washed and dried fruits from seeds (we do not throw out the seeds, but put them in a separate dish).
Place the apricots in a saucepan and proceed to processing the citrus fruits. Pour the lemon and orange over with boiling water, cut into medium-sized pieces and pass through a meat grinder along with the peel. Add the resulting citrus mass to the pan to the apricots and cover everything with granulated sugar. We leave the fruit in this form for several hours so that they let the juice out. At this time, we crush the apricot kernels so that the kernels remain intact.
Put the saucepan with fruit over medium heat and bring the mixture to a boil. When the jam boils, reduce the heat to a minimum and simmer the mass for another 15-20 minutes, periodically skimming off the foam. Remove the pan from the stove and leave the apricot jam for 10 hours.
After the specified time has elapsed, 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 for the last time, adding apricot pits to the jam. After boiling, cook the mixture for 15 minutes. Pour the finished apricot-citrus dessert into jars and wrap it with a towel. When the jam has cooled, we put it in a cool and dark place.
Apricot jam with grapefruit
Apricot jam with grapefruit has an unusual taste and exquisite aroma. Such a delicacy, of course, will appeal to your household 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 hard, slightly unripe fruits). We put the apricot slices in a saucepan, cover with sugar and leave for several hours. Pour boiling water over the grapefruits, cut into several pieces and grind with a blender. Add the resulting citrus mass to the apricots that have already squeezed juice.
Put 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 in jars, close the lids and set to cool in a warm place.
Apricot Peanut Jam
This is a fairly simple, but very original recipe. Peanuts give apricot jam an interesting and piquant taste.
Required Ingredients:
- 1.5 kg of apricots;
- 5 glasses of sugar;
- 2/3 cup peanuts
- 6 tbsp. tablespoons of lemon juice.
Preparation:
Pour the peanuts with boiling water, cover with a lid and leave for 15-20 minutes - this is necessary in order to remove the skin from the nuts without any problems. Then we drain the water and clean the peanuts. Wash apricots, dry and remove seeds from them. We put the processed fruits in an enamel container, add peanuts and lemon juice to them, then fill everything with sugar and leave in this form 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. Put the finished apricot and peanut jam in jars, roll it up and wrap it in a warm blanket.
Sugar-free apricot jam
The recipe for this jam is intended for those who are contraindicated in the use of sugar and those who are on a diet.
Required Ingredients:
1 kg of apricots
Preparation:
Wash the apricots under running water and separate them from the seeds. Fill the apricots cut into halves with water, put on fire and wait for boiling. After the water boils, cook the apricots for another 20 minutes. During this time, the fruit should boil a little and acquire a thick consistency. During cooking, the apricot mass must be constantly stirred and skimmed. Pour the finished apricot jam into sterilized jars and roll up the lids.
Apricot jam in a slow cooker
Apricot jam cooked in a multicooker has a richer taste and color. In addition, this cooking option allows you to save more nutrients.
Required Ingredients:
- 1 kg of apricots;
- 2 kg of sugar.
Preparation:
Wash apricots, let them dry a little, and then separate the pulp from the seeds. Put the prepared fruits in the multicooker bowl, add sugar, set the "Stew" or "Baking" mode and cook the jam for 1 hour. We sterilize the jars and pour even hot jam into them, then close them with lids and put them in a warm place until they cool completely.
