The homeland of apricot is the Ararat Valley of Armenia. This fruit has absorbed the warmth and light of the southern region, reminiscent of a small sun. Apricot jam turns out to be a rich yellow-orange color with a subtle characteristic aroma.
Transparent amber slices will delicious filling and decoration in homemade baked goods, a good addition to creamy ice cream.
The average calorie content of apricot dessert is 236 kcal per 100 g.
Apricot jam for the winter in slices without water - step-by-step photo recipe
Among the many recipes for winter preservation of apricots, jam from apricot slices takes pride of place. Yes, indeed, this amber, fragrant delicacy is very tasty.
How to cook apricot jam so that the slices in it remain intact and not spread out in the hot syrup? Eat main nuance. To maintain the shape of the fruit, you need to take slightly unripe apricots, as they have fairly dense flesh.
Cooking time: 23 hours 0 minutes
Quantity: 1 serving
Ingredients
- Apricots: 1 kg
- Sugar: 1 kg
- Water (optional): 200 ml
- Lemon acid:pinch (optional)
Cooking instructions
How to cook jam in syrup
Recipe:
- 1 kg fruits, pitted,
- water 2 glasses,
- sugar 1.4 kg.
What to do:
- Apricots are sorted and washed cold water, cut lengthwise into halves and select the seeds; large fruits are cut into 4 slices.
- Cook the syrup: let the water boil, add sugar in several stages, stir constantly so that the sand does not burn and completely dissolves.
- Apricots are poured with boiling syrup and left for 12 hours. The syrup is drained, boiled for 5 minutes, poured over the apricots again and left for 12 hours.
- The jam is cooked in several stages for 5-10 minutes and cooled to room temperature. Stir occasionally with a wooden spatula or spoon and skim off the foam.
- Readiness is determined by the following signs:
- the foam does not stand out, becomes thick, and is located in the center of the fruit mass;
- berries from the surface settle to the bottom of the dish;
- a drop of syrup does not spread across the plate and retains the shape of half a ball.
Hot jam is packaged in pre-sterilized jars, closed with screw caps or rolled with a mechanical machine. The jars are placed upside down, left until completely cooled, and stored in a cool place or at home.
Recipe for making ꞌꞌFive-minute ꞌꞌ
Recipe:
- chopped apricots 1 kg,
- sugar 1.4 kg.
How to cook:
- Apricots cut into slices are placed, flesh side up, in a cooking bowl and sprinkled with granulated sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
- The fruit mass with the released juice is placed on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly skim off the foam.
- Let stand until it cools completely and start cooking again. The procedure is repeated 3 times.
- After the third approach, the hot jam is poured into jars flush with the edges and sealed with metal lids.
- Check for leaks, cool and store in a cool place.
- To ensure that the fruits retain their shape, they are boiled in several stages, for short periods with breaks for soaking in syrup.
- Fruits for jam are chosen that are ripe, have acquired sweetness, but are not overripe.
- To prevent the jam from becoming sugary during storage, you can add citric acid(3 g per 1 kg of main raw materials), lemon juice can be used instead.
- Pasteurization of the finished product will help extend the shelf life and reduce the sugar content in jam. Jars of jam are pasteurized in a water bath for 30 minutes at 70-80°C. Sugar per 1 kg of raw materials is taken 200 g less than in the main recipe.
- Apricot jam has a mild taste. Lemon zest will add flavor and a slight piquancy. The zest is carefully grated on a fine-mesh grater, without touching the white part of the lemon peel to avoid bitterness. The amount of zest is taken to taste. It is added during cooking, the aroma does not disappear after boiling.
Tasty, healthy and very beautiful jam can be made from apricots. This fruit is very useful because it contains provitamin A, that is, carotene. It is he who prevents development free radicals and improves immunity.
If you are watching your figure, then a fruit like apricot should also be yours best friend. But all these arguments work exclusively in favor of fresh apricots. It’s worth thinking about why not make apricot jam in slices for the winter. This article will publish 5 best recipes.
This version of the recipe is not entirely classic, but it can be safely included in the list of the 5 best, since this delicacy is prepared very simply from a minimum of ingredients. Although be prepared that it takes a lot of time to prepare, this is due to the infusion of syrup and fruits.
Ingredients:
- 1 kilogram 100 grams of apricots;
- 1 kilogram 300 grams of granulated sugar;
- 1.5 glasses of water.
Preparation:
- Apricots should be washed very well, but do not rub or squeeze them, so as not to damage the skin. Wipe off paper towel and cut into slices.
- Prepare an enamel saucepan for jam and place chopped apricots in it.
- Boil the syrup in a separate cup. To do this, mix sugar and water and put on fire. Cook, stirring constantly. It needs to thicken a little.
- The main thing is that the sugar does not burn.
Next, pour the syrup over the apricots and leave them to steep for 12 hours. After the time has expired, pour the syrup back into the pan and put it on the fire; when the mixture boils, pour the apricots back in. - Leave to infuse for the same period of time.
Next, we repeat the steps of boiling the syrup and then pour the apricots again, but do not leave it to infuse, and put the pan on gas. You should wait until foam forms and remove it. - You need to cook the jam for about 60 minutes over low heat. When the syrup acquires a golden-orange color, you can turn off the heat and roll the delicacy into sterilized jars. Then put them with the lid down and leave to cool.
Do not stir the jam with a spoon; it is better to shake the pan a little so as not to damage the apricot slices.
This jam should be stored in a cool place.
Tsar's apricot jam
An interesting version of apricot jam for the winter in slices, which is called royal for a reason; it is included in the 5 best recipes. It got its name from one ingredient that gives the taste astringency, this apricot kernels.
Ingredients:
- 1.2 kilograms of apricots;
- 1.2 kilograms of sugar;
- 220 grams of water.
Preparation:
- Apricots should be washed well without damaging the skin, cut into slices and dry the pits.
- Preheat the oven and leave the bones for 5 minutes to dry. Then split them and remove the core.
- Next, you need to prepare a syrup from water and sugar and, after boiling, pour in the apricots and pits.
- After the jam has cooled, turn on the gas and put the whole mass on it, wait until it boils and immediately remove from the gas. Leave to cool.
- Once the jam has reached room temperature, put it in last time on the fire and cook until done. Hot jam is rolled into jars.
Apricot jam with walnuts
A very interesting combination is obtained if you add walnuts to the apricot slices. This recipe can definitely be included in the top five most delicious and simple ones.
Ingredients:
- 1.1 kilograms of apricots;
- 155 grams of walnuts;
- 310 milliliters of water;
- 1.1 kilograms of sugar.
Ingredients:
- Remove pits from well-washed and dried apricots. Cut into slices.
- Pour water and sugar into a pan, preferably enameled. Place on the fire and simmer over low heat.
- When the sugar is completely dissolved, the syrup is ready. You should wait until it boils and pour in the apricots and nuts. Boil the mixture for 4-6 minutes and turn off the heat.
- Leave the fruits and nuts to soak for at least 12 hours. After the time has expired, put it back on the fire and boil for 22 minutes.
- Afterwards, the hot jam can be distributed into jars that have been previously sterilized.
Apricots in their own juice
The jam does not have to be cooked; you can make very tasty apricots for the winter in own juice. They are perfect as an independent dessert, or for decorating, for example, a cake or pastries. This recipe, which is included in the 5 best, is prepared quite simply using a minimum of ingredients.
Ingredients:
- 520 grams of apricots;
- 155 grams of sugar;
- 1⁄2 teaspoon citric acid.
Preparation:
- The first step is to remove the pits from washed apricots.
- The jar in which the apricots will be placed should be rinsed very well. warm water and sterilize.
- Cut the apricots into slices and place them in a jar, shake it. Not all fruits must fit into the jar. Put them in the refrigerator.
- Sprinkle the apricots in the jar with sugar and cover it with a lid, which also needs to be sterilized. Leave the apricots for 12 hours until they release juice.
- After time will pass, you should add citric acid and the remaining chopped apricots to the jar.
- Line the bottom of the pan with a towel and place the jar on top of it. Next, put the pan on the fire and boil water.
- Keep the jar in boiling water for 10 minutes. Now you can close the jar and turn it over. Wrap it in a warm blanket and wait until it cools down.
Apricot and gelatin jam
This version of the recipe for jam from apricot slices, which is prepared for the winter, can be made a little more varied by adding just one ingredient, gelatin. The jam turns out like jelly.
Ingredients:
- 1.1 kilograms of apricots;
- 2.5 tablespoons sugar;
- 35 grams of gelatin.
Preparation:
- Wash the apricots and remove the pits and allow the fruit to dry.
- Cover them with granulated sugar and gelatin, which dissolves quickly. Leave to brew for 24 hours.
- When the time is up, the apricots should release their juice.
- Next, you should put the apricots on the fire and bring the mixture to a boil.
- Then you can put the jam in pre-prepared sterilized jars. The jars must be tightly closed or screwed.
- Jam must be stored correctly. Transparent glass containers are perfect for this. It must be washed well before spreading the jam and sterilizing it.
- If you are a fan of thick jam, then do not add water when cooking, let it simmer in its own syrup.
- Under no circumstances should you use spoons or spatulas to stir apricot jam into slices while it is cooking.
- This threatens that the delicacy will turn into puree without whole apricots. Just shake the container a little or scroll in a circle.
When the jam is boiling, the heat should not be too high and the syrup should not boil. This can lead to the jam losing its shape, all the slices will boil down and turn into a homogeneous consistency with rarely visible fruits.
Apricot jam is a delicacy that has been loved by many since childhood. U good jam There should be a beautiful color, whole pieces of apricots, a magical aroma. In this article I will write 5 recipes for apricot jam, in which the fruit will be whole or sliced. I’ll also write a recipe for delicious apricot jam with oranges. I wrote the very first recipe in great detail to take into account all the nuances and mistakes that novice housewives may encounter. Listen to these tips and you will get very delicious jam.
In order to have halves of apricots in the jam, and not “porridge”, it is important to choose apricots suitable for jam. It should be ripe fruit, but not overripe. With bright orange flesh. When pressing on the apricot, a dent should form, which quickly disappears. If the dent remains, then the apricot is overripe. If the dent is not made, then the apricot is unripe and is also not suitable.
Choose certain varieties for jam: jardeli and monastic. You should not take the following varieties: Sambursky early, Polessky large-fruited, Petrovsky. These last three varieties were bred by breeders for food, but not for preservation. They will not have enough elasticity when cooked.
Jam can be made from any apricots, since the fruits are crushed in it and not left whole.
The jam according to this recipe is a beautiful amber color, with clear syrup and whole fruits. In the recipe I will reveal all the secrets of making this jam. It is important to choose the right apricots. I wrote above how to do this.
Ingredients:
- apricots - 1 kg (weight without pits)
- sugar - 800 gr.
- water - 200 ml
- citric acid - 1 tsp.
How to make jam with whole apricots:
1.First good, elastic and ripe apricots wash well and dry with a paper towel. There is no need for excess moisture.
2. You need to remove the pit from the apricots, but they cannot be broken into halves. You can remove the bone using a paint brush (the most convenient option) or a pencil. Simply pierce the apricot and push the pit towards the stem.
3.Do not throw away the seeds, rinse and dry on a towel. You will need to get the kernels out of them. Apricot jam with kernels will be very tasty. The kernels will release apricot oil, which will give the jam the taste of fresh fruit. And the kernels will absorb the bitterness that may be in the jam.
To make the seeds easier to open, they are dried in the oven. Place the bones on a baking sheet and place in the oven for 5 minutes at 160 degrees.
If you don’t want to mine the kernels yourself, buy ready-made ones on the market.
4. Apricots need to be pierced in several places with a toothpick. This will help them not to wrinkle when coming into contact with heat. Place the apricots prepared in this way in a saucepan or basin. Here it is important to take stainless steel utensils with a wide bottom. All apricots are laid out in one layer! It is allowed for 2-3 pieces to be on top.
5.Make the syrup. When apricots are filled with syrup, they do not wrinkle and remain intact. Because when heated, they give up their juice and absorb syrup, maintaining their shape. Jam made with syrup will be bright and the famous amber color.
Pour 800 grams of sugar into a saucepan and pour 200 ml of water. Cook over moderate heat (do not cook the syrup over high heat!), stirring until the sugar is completely dissolved. When the syrup boils, reduce the heat to low and cook for another 3 minutes. The finished syrup will be light yellow in color, with a slight caramel smell.
Pierce the apricots with a toothpick and make the syrup.6.When the seeds have cooled, they can be easily broken with a hammer. Take out the kernels. They will be in a film that needs to be removed. To do this, place the kernels in the oven for another 5 minutes at 160 degrees. Or boil them for 2-3 minutes.
7.Pour boiling syrup over the apricots. There is no need to cook them! Leave the apricots to steep in the syrup until they cool completely. If you want, you can leave it for a few hours. This way the taste will be even brighter. If you want to make the jam one day, then let the apricots cool completely.
8.When the apricots stand for the first time, carefully pour the syrup from them into a saucepan, bring it to a boil and cook for 2-3 minutes over low heat. Pour the boiling syrup over the apricots a second time. And again let the fruit brew in sugar syrup until completely cooled (at a minimum, you can let it stand longer).
9.And drain the syrup for the last time, bring it to a boil, boil for 3 minutes and pour over the apricots for the third time. The kernels should be prepared by this time, that is, they will need to remove the skin, which contains the most bitterness.
10.Add peeled kernels to the apricots. Place a saucepan with jam on the fire. This is the last stage of preparation. Apricot jam should be brought to a boil and boiled for 1 minute. Be sure to remove the foam carefully.
Sterilize jars and lids in any convenient way.
11.A minute before the end of cooking, add citric acid to the jam, which will serve as a preservative, and stir. Don't overcook the jam!
12. Pour the jam into the jars, leaving 1 cm to the edge and screw the lids on tightly. Turn the jar over and check the quality of the seal.
13.Leave the jars at room temperature and wait for the jam to cool completely. When this happens, store the jam. It can also be stored at room temperature. Having done everything correctly according to this recipe, you will have the perfect apricot jam, with a beautiful color, whole fruit, and an amazing aroma. Resist and don’t eat it all at once, leave it until winter!
Apricot jam with almonds “minute”.
The previous recipe was with apricot kernels. Almonds are also taken here, which gives the jam a special taste and aroma. The cooking technology is different. If the jam was not boiled there, but filled with syrup, then here you will need to boil it twice for 1 minute. Apricots also need to be firm so that they retain their shape.
Ingredients:
- apricots – 1 kg
- sugar - 1 kg
- almonds - 150 gr.
Method for making jam with almonds:
1. Wash the apricots well, break them in half and remove the pit. Weigh the already peeled fruits and take the same amount of sugar.
2.Take the container in which you will cook the jam. Place apricot halves on the bottom, skin side down. Sprinkle sugar on top of the fruit. Then again lay out a layer of apricots - a layer of sugar, etc. Cover the apricots with sugar with a lid or towel and leave for several hours (3-5 hours) to release the juice.
3.When the juice appears, you can start cooking the jam. Place the pan over moderate heat and bring the jam to a boil. You need to stir occasionally so that the sugar does not burn. You need to stir carefully, moving the spoon from the walls along the bottom of the dish.
4.When the sugar has dissolved (the jam has not yet boiled), add almonds to the pan. Almonds can be put in their skins. But, if you have time and desire, you can clean it. To do this, pour boiling water over the nuts for 3 minutes, and then pour them ice water. After such a “shock” procedure, the skin will be easier to remove. Stir the apricots and almonds and continue cooking.
5.After the jam boils, you only need to cook it for 1 minute. After a minute, remove the jam from the stove.
Be sure to collect all the foam; it can cause the jam to ferment.
6. Let the jam brew in its own juice, leave it for several hours until it cools completely. Then put the jam back on the stove, bring it to a boil and cook for 1 minute. Turn off the heat and pour into sterilized jars. Also sterilize the lids.
7. Fill the jars with jam, not adding 1 cm to the edge. Screw the lids tightly or roll them up. Turn the jars over, cover with a towel and let it cool completely. Then you can put it away in a storage place (closet, pantry, cellar, etc.).
Whole apricot jam.
This is a very simple recipe for making apricot jam. The slices remain intact (if the apricots are dense). Additionally, the syrup is not boiled; the apricots simmer in their own juice with sugar.
Ingredients:
- apricots - 1 kg (weight with pits)
- sugar - 540 gr. (600 ml - 3 tbsp. 200 ml each)
How to cook apricot jam in slices:
1. Apricots are weighed with pits. For 1 kg of apricots, take 3 cups of sugar, 200 ml each. This turns out to be 540 grams. Apricots need to be washed and dried well. Break into halves and remove the pit.
2.Take a pan with a thick bottom. For this recipe, be sure to use dishes with a thick bottom, and even better, with a non-stick coating, if you have one. Lay the apricots in layers and sprinkle with sugar. Shake the pan to distribute the sugar evenly.
If you are worried that the jam will burn, do not cook it right away. Leave the apricots to stand in the sugar for several hours so that they release their juice. Then start cooking. You need to cook this jam 3 times for 1 minute at intervals of 10-12 hours. After the third time, immediately preserve in jars.
3.Place the pan on the lowest heat. With gradual heating, the apricots will begin to release juice and the sugar will dissolve. There is no need to stir the apricots to avoid bruising them. Take a pan and stir the jam in a circular motion.
4.Wait until it boils, that is, the first bubbles, and turn off the jam. There is no need to boil it at this stage. Cover with a lid and leave for 12 hours so that the apricots are soaked in syrup and cool completely.
5.After a few hours, put the jam back on the stove over moderate heat. Bring to a boil, again stirring in a circular motion around the pan. When the jam boils, reduce the heat to low and skim off any foam that has formed. Let the jam cook for 1-2 minutes, no more. Turn off the heat and leave for another 10-12 hours until completely cooled (can be left overnight or all day).
6.The third time you need to make the jam. Wait for it to boil again and cook for 2 minutes, turn off the heat. For this third cooking, you need to sterilize the jars and dry them, turning them upside down. Boil the lids for 5 minutes. Pour boiling water over the ladle you are pouring the jam into.
7. Immediately pour the hot jam into jars and screw on the lids. Turn the jars over and cover them with a towel. Let the jam cool completely at room temperature. Then put it back into storage. You can also store it in your apartment in a locker. All apricot slices remain intact, the syrup turns out transparent and bright.
Royal apricot jam with cinnamon and rum.
Apricot jam itself is very tasty. But with the addition of some aromatic substances, it becomes even more delicious. This jam recipe is made with apricot kernels, cinnamon and rum for a rich flavor.
Ingredients:
- apricots - 2 kg (weight without pits)
- water – 450 ml
- sugar - 1 kg
- apricot kernels - 150 gr.
- cinnamon stick - 1 pc.
- star anise - 1 pc. (optional)
- noble aromatic alcohol (rum, amaretto, amaro, liqueur) - 100 ml
Method for preparing aromatic apricot jam:
1. Take large and dense apricots. Wash them, dry them and cut them into halves.
2.Make the syrup. Pour water into a saucepan and add sugar. Also add rum or liqueur. Stir the syrup with a wooden spoon and bring to a boil. When the syrup boils and the sugar dissolves, add a cinnamon stick, apricot kernels, and star anise. Boil the syrup for 5 minutes.
Leave the syrup to cool to room temperature.
3. Pour the cooled syrup over the prepared apricots. Fill completely with cinnamon and star anise. Leave the apricots to soak in the syrup and release the juice for 12 hours (overnight).
4.Place the apricots in syrup over low heat and bring to a boil. Do not stir the jam so as not to mash the berries. You can only shake the pan. When the syrup boils, turn off the heat. Leave the jam to cool completely. Can be left overnight or for a day.
5. Set the jam to cook a second time. After boiling, cook for a couple of minutes, no more, and turn off. Let cool completely again. And for the last, third time, put the jam on the stove. Bring to a boil, skim off any foam, and simmer for 1 minute. And immediately pour it hot into sterilized jars and screw on the lids.
Remove the cinnamon stick and star anise before placing in jars.
6. Turn the jars over and let the jam cool completely. We just have to wait until winter to eat this very aromatic delicacy.
Apricot jam with walnuts.
I offer another recipe for apricot jam. This time it will be supplemented walnuts. As in previous versions, the apricots will be covered with whole halves.
Ingredients:
- apricots – 1 kg
- sugar - 1 kg
- water - 350 ml
- walnuts - 150 gr.
Cooking method:
1. Wash the apricots, dry them and cut them into halves. Remove the seeds. Weigh the peeled apricots and take the same amount of sugar.
2. Pour water and add sugar into the container in which you will cook the jam. Place on low heat. Bring the syrup to a boil, stirring until the sugar dissolves. Boil the syrup for 2 minutes and add apricots and nuts to it.
3.Wait for the jam to boil and cook for another 5 minutes. Turn off the heat and let the jam sit for 12 hours.
4.When the apricots are saturated with syrup, start cooking the jam for the second and last time. Place on low heat, bring to a boil and cook for 15 minutes. During this time, sterilize the jars and lids.
5.Pour the hot jam into the jars, roll them up and turn them over. Leave to cool. Then put it in storage. Thus, an unusual apricot jam with walnuts is ready.
Apricot jam with oranges.
This jam will be very different from all previous recipes. Above I wrote how to make jam with apricots so that they remain whole. This is the jam recipe. That is, the apricots will be mashed. An orange is added to them. And it will taste like orange jam, although the base is apricot. This is very tasty, unusual and will be appreciated by all those with a sweet tooth.
Ingredients:
- apricots – 1 kg (weight without pits)
- orange - 2 pcs. small or 1 pc. large
- sugar - 1 kg
How to make apricot-orange jam:
1. Wash the apricots, dry them, break them and remove the pit. Pass all prepared fruits through a meat grinder.
2.Pour the apricot puree into a saucepan with a thick bottom. It is in such a container that the jam will not burn. First, place the apricots over medium heat, and when they start to boil, reduce the heat to low. Stir the jam so it doesn't burn.
3. Wash the oranges thoroughly with a brush to remove the film from chemical substances, which are used to process citrus fruits for preservation. Cut the oranges into 4 parts and remove the seeds. Pass them through a meat grinder along with the peel.
There's a lot in the peel essential oils, which will give the jam a rich orange flavor. The jam will not be bitter.
4.When the apricots boil, add twisted oranges to them and add sugar. Mix everything well and continue cooking over low heat. When the jam boils, cook it for another 15 minutes, remembering to stir.
5.When the jam boils, foam will form. It definitely needs to be removed. Place the finished jam in sterilized jars and seal. Turn over, cover with a towel and leave to cool for a day. This is how you can quickly and easily make apricot jam, which will taste like orange.
Jam can also be made from overripe apricots, since there is no need to preserve them whole.
Choose any recipe and make delicious jam. If you do everything correctly, the jam will be well stored in the apartment. It will be a bright amber color. It's just summer in a jar. Also cook, the recipe for which is on my website.
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Jams are usually made from a wide variety of berries and fruits, without paying attention to their marketability. appearance. After all, the jam may not contain the densest berry, slightly crushed, or even completely spoiled on one side. It’s okay, you just need to remove the inappropriate barrel and put the rest into jam. This rule does not work in all cases. If you want to make apricot jam in slices, then you need to select dense, unspoiled fruits. You need to subtly detect when the apricots are already ripe, but not yet overripe.
And one more nuance in choosing fruits. We will only be suitable for those varieties where the apricot is easily divided into two halves. It's very simple: when buying apricots at the market, just break one and check how they are divided into halves.
Actually, I am against making jam by adding water. In my opinion, fruits and berries should be boiled in their own juice. But! If you want to get jam in slices from tender apricots, you will have to prepare syrup.
For the syrup, you need to pour all the sugar into a bowl and fill it with a glass of water (you can use less water). Place the bowl on the fire and heat until all the sugar has dissolved. Don't forget to stir the syrup. Once the syrup is ready and boils, let it boil for just a few minutes.
Apricots need to be thoroughly washed and divided into halves. Place the apricot halves into the container in which we will cook the jam and fill them with hot syrup. Set the bowl aside to cool completely. Don't be alarmed that the syrup doesn't completely cover all the apricots; move the bowl slightly from side to side so that the syrup envelops all the fruits.
Once the apricots and syrup have cooled, we need to pour the syrup back into the bowl. Gently hold the fruit while you drain the syrup. As you can see, it has already acquired a little apricot color, but it looks cloudy, don't be upset, that's how it should be.
Place the bowl of syrup back on the fire, boil for a couple of minutes and pour in the apricot halves again. Let them cool down.
Thus, we poured syrup over the apricots twice, and it was time to boil the jam.
I know that many people advise to put cooled apricots on the fire and boil until the desired state, and then immediately seal the jam. I take longer, perhaps a little more hassle, but the result is incredible: slice after slice.
So, I put the cooled apricots on low heat, bring to a boil and boil for literally 5 minutes. Make sure the boil is light-easy. During the boiling process, the jam must be stirred, but this will have to be done with extreme caution. Our task is not to crush the apricots. You can simply move the bowl from side to side, you can “deep” the apricots a little into the syrup with a spoon.
After cooking, I set the bowl aside, after a few hours I repeat the procedure: I bring it to a boil again and boil again for a few minutes. I usually boil it about 4 times, but you need to look at the jam itself; if the fruits have already become transparent and the syrup is thick, then such jam itself asks for jars.
The finished jam should be poured into sterilized jars and sealed with boiled lids. It is very convenient to seal the jam in jars with screw-on lids.
Apricots in jam turn out whole, at the same time soft and elastic. The sweet treat looks like a gift from the sun. Such bright jam even lifts your mood.
From 1 kg of apricots you get approximately 600 ml of jam.
I’ll tell you a secret that my husband is delighted with this apricot jam, he says that it’s even tastier than strawberry jam. And my mother admitted that the jars looked “terribly beautiful.”
How to cook apricot jam correctly? There are a lot of recipes for apricot jam, as well as various technologies for its preparation. In view of this, the taste and consistency of the finished apricot jam may vary, especially if other components have been added to the apricots - berries or fruits, spicy spices and herbs, honey.
In my opinion, the most delicious is jam in which whole halves of apricots are visible. To get exactly this jam as a result, you need to choose the right apricots. Apricots should not be overripe, and at the same time not contain coarse veins in the pulp.
This tasty, amber-colored and moderately thick apricot jam will be a wonderful addition to any home tea party. Also, do not forget that it can be added to desserts or homemade cakes. Brew a few jars for the winter too apricot jam slices.
Ingredients:
- Large apricots 5 kg,
- Sugar 2.5 kg,
- Water 0.5 cups.
Apricot jam slices - recipe
For this purpose, choose dense apricots so that they do not fall apart during cooking. Pour them into a large, deep container and fill with plenty of water. Then carefully wash each apricot individually, break it in half and remove the pit.
Place the apricot halves in a saucepan.
It is best to cook jam in a deep stainless steel container. Shall we put it in it? part of apricot halves.
Sprinkle a uniform layer of sugar on top. We don’t pour out all the sugar, but about a kilo and a half.
Place the next part of the apricot on top.
Add the remaining sugar. Without stirring, pour in half a glass of water and place in a cool place for a while so that the apricots release their juice well.
When the apricots release their juice, put the pan on the fire and let them boil. Until the sugar is completely dissolved, the jam should be stirred very carefully from time to time with a wooden spatula. As soon as the apricots boil, turn off the heat and let them cool completely. We do this four times. Without letting the apricots boil for a long time in the syrup, we will end up with aromatic jam with whole slices.
We wash glass jars well with warm water and soda. Boil the lids in boiling water for five minutes and sterilize the jars. We place the empty jar in a deep bowl and carefully, so as not to get burned, pour hot jam into it.
