Apricot jam - so bright and juicy - will definitely delight and cheer you up on cold winter evenings. You can just eat it with fragrant tea, or you can use it for baking.
Classic version
For the usual, classic version of making 1 liter of apricot jam, you will need about 1 kilogram of apricots, 900 grams of granulated sugar and citric acid on the tip of a knife. Apricot fruits must first be washed and pitted. Then you should cut the apricots in half, put them in this form in a saucepan, pour water on top so that it slightly covers the apricots. Cook the apricots over medium heat until tender, then remove them from the pan with a slotted spoon and wipe with a sieve or chop in a blender. Then return the apricot puree back to the pot without pouring any liquid out of it. Pour sugar and a little citric acid into the container and cook the jam for about 1.5 hours. All this time, periodically remove the foam from the pan. While the apricots are boiling, you can sterilize the jars. When the jam is ready, place it in these jars and seal them tightly.
Apricot jam with oranges
For 5 liters of this version of apricot jam, you need to take 5 kilograms of apricots, 2.5 kilograms of sugar and 2 large oranges. Rinse and separate apricots, as in the classic version. Now they need to be passed through the smallest grate of the meat grinder. Grate the orange zest and mince the pulp. Then mix everything together: crushed apricot, orange and orange zest. Place this mixture in a saucepan, put it on low heat and bring the jam to a boil. Add a kilogram of granulated sugar and cook for another 5 minutes, stirring constantly. The foam formed during cooking can be removed if desired. After 5 minutes, let the jam cool completely, and again on the stove for another 5 minutes. After 6-7 hours, you need to boil the jam for the third, last time - also about 5 minutes. Now the orange-apricot jam is ready and you can pour it into the jars.
Amber jam
The peculiarity of this recipe is that for 1 kilogram of apricots you need to take only half a kilogram of sugar, and it is also necessary that the apricots are dry. So, after you wash the fruits, they must be thoroughly dried. Also cut the apricots into halves and remove the pits from them. Now put the apricots and sugar in layers in a large container, and leave them overnight, covered with something to repel midges. The next day, drain the syrup formed in the bowl and put it on the fire, bring to a boil. After that, cook for another 30 minutes over low heat. After half an hour of cooking, you can load the apricots and cook for another 20 minutes. Jam is ready to be packaged in jars.
