It is believed that apricots came to us from China. This is not known for certain, but now apricots are popular both in Asia and Europe.

These beautiful, round, yellowish-red drupes with velvety skin and almond-like seeds are not only tasty, but also healthy.

Apricot pulp contains inulin, fiber, sugar, starch, and organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.

Apricots are an excellent preventive remedy for cardiovascular diseases. Dried apricots have a diuretic effect.

These fruits contain a large amount of iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.

Apricots must be included in the diet of people engaged in mental activity, because phosphorus and magnesium are useful for the active functioning of the brain.

Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and also preserved: compotes, jams, and preserves are made.

There are many ways to make jam. It is cooked from whole fruits, cut in half, into slices. Jam is also prepared with kernels, but this option is only suitable if the seeds (kernels) are sweet. Even the most sophisticated gourmet will appreciate this jam.

Subtleties of cooking

• In order for the jam to be of high quality, the fruits must be ripe, healthy and free of worms. Green apricots are not suitable for jam. Such jam will be tasteless and flavorless. Broken, crushed and overripe fruits are also not used, because they will boil over. You can only make jam and marmalade from them.
• Preserving the shape of the fruit depends on the cooking method. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately set them to cook, the sugar will quickly fill the intercellular space, the juice will release into syrup and the apricots will boil, turning into porridge.
• During cooking, the jam must not be stirred, otherwise the fruits will lose their shape. The basin can only be shaken slightly.
• Foam, which will definitely appear on the surface in large quantities, you need to remove it with a slotted spoon or spoon.
• To finished products had beautiful view, apricots should be the same size.
• If the jam is made from whole apricots, they are first pricked in several places and blanched for five minutes at 80-90°. Then cool quickly.
• When cooking apricots in halves, first cut them and carefully remove the pit. Large apricots are divided into two halves and cut into slices.
• Jars for packaging jam must be thoroughly washed, doused with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
• If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. This jam is stored well in an ordinary room. The main thing is that no light falls on it and there are no heating devices nearby.
• But most often the jam is packaged in jars already cooled. Then you can cover it with regular parchment. This jam is stored in a cool, dark place.
• To make jam with seeds, varieties with sweet kernels are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such preparation can cause poisoning. Therefore, jam with seeds or kernels can be stored for no more than one year.

Apricot jam with pits: recipe one

• apricots – 1 kg;
• sugar – 1.5 kg;
• water – 400 ml;
• citric acid – 3 g.

Cooking method

• Select ripe fruits without wormholes. Remove the stems. Wash well.
• Pour water into a large saucepan and bring to a boil. Immerse the apricots in boiling water and blanch for two minutes at 90°. Then cool under running water cold water. Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
• Pour sugar into a cooking basin and pour water. Place on the stove and cook the syrup.
• Dip apricots into syrup, add citric acid and bring to a boil, skimming off any foam. Remove from stove.
• Leave the bowl of jam to cool for 8 hours.
• Then put the jam back on the stove and bring to a boil again. Make sure it doesn't burn: cook it over low heat. A second time, remove the jam from the stove and let it cool for eight hours.
• For the third time, place the bowl of jam on the stove and cook for some more time. You can check readiness by placing a drop of syrup on a saucer. It must keep its shape. You can also determine the readiness of the jam by the foam. By the end of cooking, the foam collects in the center of the basin, rather than spreading out to the edges.
• Cool the jam completely and put it into jars. Cover with parchment paper, tie with twine or secure with an elastic band. The jam can be sealed hermetically. To do this, place it hot in dry jars, cover with lids and immediately seal with a special seaming machine. Cool.

Apricot jam with pits: recipe two

Ingredients for five 0.5 liter containers:

• apricots – 1 kg;
• sugar – 1.25 kg;
• water – 2.5 tbsp.

Cooking method

• Select for jam only ripe apricots no wormholes. Remove the stems. Wash the fruits.
• Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80°.
• Cool quickly by submerging in a colander in cold water.
• Prick each fruit with something sharp.
• In a separate pan, cook syrup from 800 g of sugar and water.
• Place all the apricots in a bowl. Pour hot syrup over. Leave for 4 hours.
• Place on the fire and cook at a low boil for 5 minutes, removing any foam that appears.
• Remove from heat again and leave for 10 hours.
• Add the remaining sugar, put on fire and cook at low boil until tender.
• Cool in a bowl and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up the jars with tin lids, then package the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.

Apricot jam, sliced, pitted

Ingredients for six 0.5 liter containers:

• apricots – 1 kg;
• sugar – 1.5 kg;
• water – 500 ml;
• fruit essence – 10 drops;
• vanilla to taste.

Cooking method

• Wash the ripe apricots and remove the stems.
• Cut each fruit in half along the groove. Remove the seeds.
• Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out cloudy, strain through several layers of gauze.
• Place the apricots in a cooking bowl, cut side up. Carefully pour hot syrup over. Leave for a day so that the fruits are saturated with it.
• The next day, pour the syrup into a saucepan and boil. Pour it over the apricots again. Leave it for another day.
• On the third day, place the bowl of apricots on low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
• Remove from stove. Cool completely. Place in clean and dry jars. Cover with parchment paper.

Apricot jam “Pyatiminutka”

Ingredients for five 0.5 liter containers:

• apricots – 1 kg;
• sugar – 1.5 kg;
• water – 400 ml.

Cooking method

• Wash ripe apricots that are not damaged by insects and diseases and remove the stalks. Cut in half. Remove the seeds. If the fruits are large, cut them into slices.
• Place the apricots, center side up, in a cooking bowl, sprinkling each layer with sugar. Leave for 6-8 hours (longer possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
• After this time, pour water into the basin and place it on the stove. If you want thick jam, you don’t need to add water. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the pelvis a little or twist it from side to side. Cook for 5 minutes, being sure to remove any foam.
• Then remove the bowl from the stove and let the jam brew for 3-5 hours.
• Bring to a boil over low heat and cook again for 5 minutes.
• After 5 hours of infusion, repeat this procedure again.
• Pour hot jam into prepared, clean and dried jars and immediately roll up the lids. Turn it upside down and leave it in this position to cool.

Apricot jam “Royal”

Ingredients for three 0.5 liter containers:

• apricots – 1 kg;
• sugar – 400 g;
• water – 250 ml.

Cooking method

• Ripe but strong apricots are suitable for this jam. Sort them out and remove the stems. Then wash the fruits well and dry.
• From each apricot, making a small cut along the groove, squeeze out the pit.
• Break the seeds in a way convenient for you. Peel the kernels from the skin. To make the skins easy to remove, immerse them in boiling water and keep there for a few minutes. Although you can skip this step and use the kernels in an unpurified form.
• Stuff the apricots with kernels, inserting them into the slot instead of pits.
• Place the apricots in a cooking bowl.
• Place sugar in a saucepan and add water. Boil the syrup. Pour it over the fruits, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
• Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
• Remove the basin from the stove and leave it to steep again for 10 hours.
• Bring to a final boil and cook for 10 minutes.
• While hot, place the apricot jam into clean, dry jars. Seal tightly with tin lids. If you plan to cover the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.

Note to the hostess

If you are afraid that the kernels in jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.

You can add cinnamon, lemon zest, cloves and other spices to taste to apricot jam. But there should not be a lot of them, so as not to drown out the natural apricot aroma.

Various methods are used to make apricot jam. This jam needs to be cooked in three batches. It is cooked both with and without seeds. We will make jam from pitted apricots. So, we take the selected apricots, these can be either purebred varieties or ordinary zherdels (zherdels, they are also wild apricots). But it’s better, of course, when the fruits are large and sweet. And they should not be overripe, otherwise the apricots will definitely boil, and instead of jam we will end up with jam. We carefully rinse them under water, break them in two and remove the pit.

We leave the apricot fruits in halves. And if the apricots are very small, then you can not divide them into slices, but do this: very carefully remove the pit from the fruit through a cut at the top, and place a nut there, for example, from the same extracted pits.

Someone pierces cut apricots several times with a toothpick so that the syrup in which they will be boiled penetrates more easily into the fruit. We never do this (it’s very painstaking work), but simply let the apricots brew longer.

So, our apricots are divided into slices. We place them in the container in which we will cook our jam. My mother usually cooks in a basin. If you don't have one, a stainless steel pan will do. The main thing is that it is wide.

I remember that my mother used to sprinkle apricots with sugar, and they stood until they gave juice. Then she abandoned this cooking method because the slices were overcooked. Now we need to cook the syrup. To do this, we take sugar with a small amount of water, heat it in a container in which we will cook the jam until completely dissolved. We remove the foam. The fact that the syrup is ready will be evident by the fact that it will become thick, slightly viscous and change its color to slightly golden. If you drop a drop of syrup onto a plate, and this drop does not spread, but retains its shape, then the syrup is ready.

We transfer the apricots that are waiting for us into a basin and carefully level them with the syrup. The poles are filled with syrup, and not covered with sugar, so that the slices do not lose their shape and do not boil over. Next, put the basin on the stove and bring the apricots in syrup to a boil. After this, the jam must be cooled completely. This concludes our first run. The sugar is hot enough that even as the jam cools, the apricots themselves will continue to cook.

We start the second batch when the jam has completely cooled down, the mother is boiling apricot jam the first time in the evening, and the second cooking begins in the morning. As a rule, she did this before leaving for work. We put the dishes back on the stove, bring to a boil over low heat and after boiling, cook for two minutes, then remove from the heat and cool our jam completely again. You need to stir it carefully so as not to damage it. apricot slices.

While the jam is cooling a second time, we have time and can prepare the jars for rolling. To do this, we wash them very thoroughly under running water. You still need to do sterilization. How to sterilize jars for preparations different ways We have already talked in detail in one of our issues.

The third time we cook the apricot jam for ten whole minutes after boiling, after which we transfer it into prepared jars and roll it up with a key. After rolling the jars, you need to turn them upside down and let them cool in this form.

Our wonderful thing is ready. It looks simply wonderful: pieces of wonderful fruit float in a thick, honey-colored syrup. From such cooking, in three stages, the apricot slices remained whole and dense, and did not become overcooked.

I will be very glad if you liked the recipe for my mother’s apricot jam. Share it with your friends and let them make this wonderful jam for themselves this summer. As you can see, there is nothing difficult to prepare. Prepare it for your children, maybe they will enjoy taking pieces of apricots out of the jar, as my son with a sweet tooth likes to do. Well, now I’ll just buy more apricots so that there will be enough for me and my dear family in the winter.

Bon appetit and good recipes preparations!

Best regards, Anyuta.

Step-by-step recipe with photos and videos

Apricot jam is not only very tasty, but also very beautiful. Its color is amazing - orange-amber. Last year I did it. Well, this year I’ll make apricot jam so that the slices remain whole and don’t get overcooked. To achieve this, the jam is cooked in several stages, then the cooking is gentle. The jam made from apricot slices is not very thick, but the berries remain intact. They can be used to decorate cakes, for making desserts, and just have a bite with tea.

For jam that will be prepared in this way, you need strong fruits; you can even use slightly unripe ones. Overripe apricots are not suitable; they will boil quickly. If the fruits are very sour, then you may need more sugar.

To prepare apricot jam, remove the seeds from the fruit in slices. Let's weigh the pitted apricots and focus on the 1:1 ratio - take a kilogram of sugar per kilogram of berries.

Add sugar, a little water and set the jam aside for an hour or two until the sugar dissolves. We try not to mix the fruits in order to maintain their integrity. You can shake to distribute the sugar.

When the sugar has dissolved, you can put the jam on the fire. Heat to a boil, boil for 5 minutes, collect the foam, and then set aside until the jam has cooled.

Once the jam has cooled completely, put it back on the fire, bring it to a boil again, cook for 5 minutes and set aside again to cool. We repeat the procedure again. We cook the jam three times in total.

After the third cooking, spread the apricot jam into slices into boiled jars.

Roll up with sterilized lids.

Turn it over.

Our apricot jam in slices is ready for the winter. Our pleasure is guaranteed.

Local apricots ripened very quickly, and many varieties have already disappeared, although there are many imported ones on the market. I will dedicate this post to homemade apricot preparations: freezing and a recipe for making delicious apricot jam from my mother, in which the slices do not get soft and hold their shape well.

The post has been updated with a step-by-step photo recipe for homemade apricot jam from our reader Svetlana Burova.

What's the best way to freeze apricots?

Procurement for future use frozen apricots It’s very simple, it’s much faster than canning apricot or berry compote. Of all the methods for storing and harvesting apricots, this method allows you to save the maximum useful vitamins and minerals, frozen apricots are in second place in value after fresh ones.

Therefore, if you have a freezer, then fill a whole section with apricots; in winter, you will only thank yourself when you have a plate of delicious, aromatic summer apricots on your table!

1. Freeze apricots for food and pies, just like strawberries, preferably in slices of sugar syrup. To do this, wash the apricots and spread them on a cotton napkin to remove excess moisture. Dried apricots are cut into slices and the pits are removed.

Apricot kernels (if they are not bitter) can be used when making apricot jam; if apricot kernels are bitter, then they should not be eaten. Next, the apricot slices are lightly sprinkled with sugar (it is better to do this in layers in a deep bowl),

When the sugar turns into syrup, place the apricot along with the syrup in small containers for freezing or special bags with a lock (they are called zip locks or grippers). In this form, apricots with syrup can be frozen.

If you freeze apricots without syrup, when defrosted it will begin to release its juice and will look like a soft apricot from compote; such berries do not hold their shape well, and they will also seem very sour to you. And frozen apricots in syrup retain their shape, taste and color very well, and they are also an excellent filling for pastries, cakes, pastries, pies and pies!

2. For compotes from frozen apricots, you don’t need to remove the seeds, just rinse the fruits well and dry them.

Arrange in even layers in low pans and freeze in one layer, then arrange in plastic bags for freezing or regular packaging bags. When cooking compote in winter, it is better to immerse such apricots immediately in boiling water without defrosting.

3. Another way to freeze apricots is frozen fresh apricot puree or even fresh apricot jam!

Pitless apricots are passed through a meat grinder, a little sugar is added for taste, although sugar can be omitted at all (I thought it was sour without sugar), the apricot puree is put into containers or bags for freezing. It is better to use small and medium containers so that you can immediately eat summer vitamins in winter.

Well, as promised, apricot jam, very good recipe my mother:

How to make delicious apricot jam in slices

Apricots are divided into slices.

To prepare delicious apricot jam, prepare sugar syrup according to the following recipe:

• For 1 kg of sugar take 1 glass of water

This is the amount of syrup per 1 kg of apricots.

How to prepare syrup for boiling apricots

In a large container, for example, an aluminum bowl for jam, pour sugar and add water, all this is placed on low heat. If you put sugar to melt over high heat, it will immediately caramelize into one large clot, which is not very good. Place the container on low heat; the container should not be enameled, otherwise the jam will burn. After about 10 minutes of boiling the syrup, the sugar will melt and turn into a liquid, transparent, yellowish syrup.

It's time to dip the apricot slices into the syrup; in the photo, the syrup is being prepared for jam from 5 kg of apricots. Bring the apricots in the syrup to a boil; when it starts to bubble, immediately remove it from the heat and leave until it cools completely. It’s more convenient to do this in the evening, the apricot jam will have cooled completely by the morning, and all the apricot slices will have been saturated sugar syrup. We repeat the process of boiling the jam, cook the apricots in syrup for about 2 minutes and cool completely again. In the evening, boil the apricot jam for the third time – 10 minutes. Remove from heat, let the apricot jam stand for 15 minutes and place it in clean, sterilized jars. Roll up with metal lids

or tight nylon (they are also called hot because they need to be held in hot water before use).

The photo shows how beautiful apricot jam is made according to my mother’s recipe,

The apricot slices weren't overcooked at all:

This recipe for jam in syrup turns out very delicious jam from peaches, nectarines, plums, currants, pears, apples, in other words, fruit and berry jam that does not boil soft.

How to make apricot jam in a slow cooker

I’ll say right away that you won’t be able to cook a lot of jam in a slow cooker, not just apricot jam, but any other jam either. I make jam in a large Panasonic multicooker. You should not take more than a kilogram of berries or fruits, otherwise the jam from the slow cooker will run away during cooking.

For the recipe for making apricot jam in a slow cooker you will need:

• 1 kg apricot slices and
• 1 kg sugar,
• You can also add 1 glass of water

Cooking time for apricot jam is 1 hour in the “stew” mode, it is better to put the apricots on the bottom of the saucepan and pour sugar on top so that it does not burn (without using liquid).

I described the process of making jam in a slow cooker in great detail in a photo recipe and even edited a video using the example of strawberry jam.

recipe and step by step photos preparations by Svetlana Burova

“I always like to make jam from apricots. It turns out very aromatic, tasty and for some reason is always eaten first.

This year, too, I brought a bucket of beautiful, tender, fragrant apricots from my grandmother’s dacha, and decided not to change my tradition and make jam from them. After all, it is so successful.

Apricot jam can be consumed directly with tea, and also added to various pies or buns as a filling, eaten with ice cream, spread on pancakes or pancakes - it’s always very tasty! After all homemade jam Always tastes better than store bought."

Everyone loves sweets. Sweets and cookies, cakes and jams, pies and preserves lift your spirits, relieve tension, reconcile people with the world and with each other, and turn an ordinary breakfast into a small celebration. Especially jam - after all, it is not just a pleasant addition to tea, but also a component of many confectionery products.

One of the most wonderful is apricot jam in slices and in the form of jam. As if soaked in the sun, fragrant and tender, it will decorate any feast, remind you of summer, warm you up on cold evenings, serve as a wonderful filling for pies and perfectly soak any biscuit. How to cook apricot jam in slices? There are many options - with spices, citrus fruits. Let's try to cook it too.

with nuts

Slightly unripe fruits are most suitable for this jam. They are cut in half, the pit is removed, covered with sugar at the rate of one kilogram of sugar per kilogram of apricots and left for six hours so that the fruit releases its juice. Then bring the fruits with sugar and juice to a boil over medium heat, remove the foam and cook for about five minutes. The apricots are removed from the pan and the syrup is boiled, skimming regularly. After fifteen minutes, the fruits need to be returned to the syrup and cooked for another couple of minutes, after which add washed, dried and peeled almonds at the rate of one glass per kilogram of fruit. Almonds can be replaced with kernels extracted from apricot kernels or walnuts.

With citrus

Apricot jam with orange and lemon is unusual recipe, light and fast. For two kilograms of pitted apricots you will need two oranges, a lemon and three kilograms of granulated sugar. Citrus fruits must be boiled in boiling water for one minute to remove the bitterness, then cut into small slices, removing the seeds. Washed and pitted apricots, lemon and oranges should be crushed using a blender or meat grinder, mixed thoroughly, add sugar - the jam is ready. This jam should be stored in the refrigerator, otherwise it should be cooked (boil for another hour and packaged in sterilized jars). How long to cook apricot jam prepared according to this recipe? No more than five to ten minutes, otherwise the wonderful combination of orange and apricot flavor will be lost.

In slices

Apricot jam is made in slices from unripe, tough, or even slightly underripe fruits. They need to be washed thoroughly, the water should be allowed to drain, and the fruit should be allowed to dry. Then divide into halves, remove the seeds and place the halves in a bowl in layers with the dimple facing up. Sprinkle about half a teaspoon of sugar into each slice before adding the next layer on top. From the remaining sugar, syrup is boiled in the following proportion: for one kilogram of sugar - one glass of water. By the way, sugar is taken in a ratio of one to one in relation to apricots. If someone doesn't like things too sweet, you can reduce the amount of sugar to 700 grams per kilogram of fruit, not forgetting to reduce the amount of water accordingly. The syrup is cooked over low heat with constant stirring until the sugar is completely dissolved. As soon as the syrup boils, it must be turned off and the resulting foam removed.

How to cook apricot jam in slices? Apricots are poured with hot syrup and infused for 10-12 hours. Then they are removed from the syrup, it is boiled again, and the apricots are dipped into the hot one. After the future jam has cooled, this procedure must be repeated again. Before closing the jam in jars, put the syrup with fruits on the fire, bring to a boil and boil for 5-7 minutes.

Apricot jam slices - recipe with the addition of allspice

The result is a whole and aromatic dish. How to cook apricot jam in slices so that they remain intact and do not crumble into porridge? The main thing is to use hard, or even unripe, apricot fruits when making it. The sugar-to-fruit ratio in this recipe is standard, one to one; in addition, you will need the juice of one large lemon, a glass of water and five peas of Jamaican allspice. Preparing fruits for the process is also standard - they need to be thoroughly washed, dried, cut or divided into halves and the seeds removed. After preparatory stage The apricots are placed in a large saucepan, bowl or cauldron with a thick, if possible non-stick bottom, water with the juice diluted in it is poured in, pepper is added. All this is cooked over low heat for 10-15 minutes, after which the entire volume of sugar is added, stirred until it is completely dissolved, brought to a boil and cooked over low heat for 40-45 minutes. If signs of softening of the apricots appear, the cooking process should be stopped. When putting jam into jars, you can add a few drops of brandy, cognac or rum to each jar - this will enhance the aroma of the product and promote its better storage. You learned how to make apricot jam in slices. But this is only one of the options. There are other recipes.

“In three stages” - first

The “apricots-sugar-water” ratio in this recipe is still standard, 1:1:1, only sugar and apricots are measured in kilograms, and water in glasses. Jam can be made both with and without pits; both varietal and wild apricots can be used, the main thing is that they are not overripe. First of all, from sugar and water, taken according to the norm, you need to cook the syrup over low heat until the sugar is completely dissolved. The readiness of the syrup can be determined by its thickness and color: it should be slightly viscous and slightly golden. Thoroughly washed and dried apricots should be divided into two segments and the pit removed. If the apricots are small, they are carefully cut and the pit is carefully removed through the cut. Instead of a seed, you can place a nut or almond in such fruits. Prepared apricots should be placed in a wide bowl, pour hot syrup, bring to a boil and remove from heat. This is the first stage of the cooking process.

Second and third

The second and third stages are similar to the first, but the jam should be boiled: in the second stage - 2 minutes, in the third - 10. Each time the jam must be mixed thoroughly, but very carefully (so as not to crush the slices!).

After each of the first two stages, you must wait for the jam to cool completely. After the third, the still hot jam is put into sterilized jars and rolled up.

Seedless

The recipe for pitted apricot jam is also quite simple. Wash the fruit, dry it, cut it on the side where the stalk is missing, and carefully remove the seed through the cut, trying to keep the fruit intact. Boil syrup from water and sugar and pour it over the prepared apricots. Boil the jam 3 times, each time for 10 minutes after boiling. Be sure to remove all foam that forms (it contains tartaric acid, which can lead to damage to the finished product when it is heated). long-term storage) and leave the jam for 8-10 hours so that the fruits are better soaked. The “fruit-sugar” proportion here is standard, 1:1, but you should take a little more water, one and a half glasses per kilogram of sugar. This is explained by the fact that the boiling time for the jam in this recipe is longer than standard, and the syrup boils away more quickly.

Apricot jam “Sun”

This recipe is for the lazy: the apricots are not pitted, but only pricked with a toothpick - through the punctures the fruits are better saturated with syrup.

The prepared fruits are poured with boiling sugar syrup, kept for three to four hours and cooked for no more than seven minutes. After letting the jam cool and brew for three to four hours, cook it again, this time for about seven to ten minutes. After another three hours, the product can be cooked until it is completely cooked. Product consumption: per kilogram of apricots there are 800 grams of sugar and 250-300 ml of clean drinking water.

• making jam at home most often consists of two processes - boiling syrup and boiling fruits in syrup;
• jam can be cooked in one or several times, and last option it is preferable, since in this case the fruits do not boil, and the sugar penetrates into them as much as possible;
• jam is always cooked over low heat, with regular stirring and removing the resulting foam;
• Usually, to make jam from any berries and fruits, a kilogram of sugar is used per kilogram of fruit, but in some cases the amount of sugar can be reduced;

a very interesting and unusual taste is obtained by using different berries and fruits in one jam, however, experiments with mixing should be approached carefully so that you do not end up with a mess due to different densities of the ingredients or an unpleasant taste due to their incompatibility. You need to select products of similar hardness and degree of ripeness, then you get a good consistency.