How to make pitted apricot jam. Apricot jam without cooking for the winter? Yes. You'll like it! Recipes for pitted apricot jam

Bright sunny fruits filled with the living energy of nature attract the eye and evoke an irresistible desire to enjoy their unsurpassed taste. All this positivity, as you may have guessed, comes from apricots.

The first to ripen are the fruits, which are popularly simply called “kalirovka”, although there are different varieties among them. These apricots are distinguished by their size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.

We eat them with all our hearts and, if possible, stock up on this delicacy for the winter. Making apricots in the form of jam is a long-standing tradition of our people. Each family prepares it differently, often passing the recipe down from generation to generation.

But for those who have decided to make jam from sunny fruits for the first time, we want to offer the easiest and simplest recipe - pitted apricot jam “Five Minutes” for the winter.

Its main advantage, of course, besides the taste, is that it is easy to prepare and does not take much time.

Ingredients

Apricot fruits – 1 kg;
White sugar – 0.5 kg (more if the apricot is sour)

To make the jam we will use a stainless steel pan with a wide bottom.

Preparation

When buying apricots at the market, be sure to taste them and at the same time determine whether the pit is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant, hard veins in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It is better to avoid them altogether.

Apricots can taste more sour or sweeter, so the amount of sugar you need to make the jam will depend on what you choose. Think for yourself what is best for you to do.

We bring the purchased apricots home and pour them into a bowl, fill them with water, and leave them for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After this, it is advisable to wash the apricots under running water individually.

Remove the seeds from clean fruits. The easiest way to do this is to use a sharp knife.

Place the prepared halves in a bowl or pan with the cut side up. Sprinkle with granulated sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.

Lay out all the halves in layers, sprinkling with sugar.

At this point our actions are suspended. Apricots must stand for some time (different for each variety) so that a lot of juice is released. Of course, all the sugar will not melt.

Time passed, and we got this result. Our halves of apricots drowned in their own juice, which is what we needed to prove.

The time has come for the actual cooking of the jam. Place the saucepan on low heat. We arm ourselves with a wooden spatula and stir gently (so that the sugar dissolves faster and does not burn).

We wait until it starts to boil. As soon as this happens, immediately turn off the fire. Let our jam cool completely.

Once it has cooled, we begin the final cooking period. Heat the pan (low heat) and cook for five minutes from the moment it boils.

That’s all our pitted apricot jam “Five Minute” is done. All that remains is to immediately pour it into prepared (hot sterile) jars, close the lids and put it in the pantry until winter.

Dear friends, if you are viewing this recipe, it means you like apricot jam as much as I do. Well, I would like to believe it. Bright, juicy, summer-orange, similar to fruit honey... is it possible to imagine a tastier delicacy?

Last year, my favorite apricot jam ran out in the winter, and I went to the market in search of an “analog”. I turned out to be a naive buyer... I took one jar from different sellers to try. They didn’t let me try the apricot jam, explaining that no one would open the jar because of me, and if I didn’t like it, no one would buy the open jar.

One jar of jam looked more like sliced apricots in syrup; it tasted good, but it was very runny, and the apricots were hard. The second jar looked like apricot jam, but it tasted sour and the apricots were overcooked. It took a lot of effort to ruin such a noble product as an apricot!

After these “market experiments”, I decided that every year I would make apricot jam with a reserve. It’s better to have some left over next year than not have enough.

By the way, apricot jam according to my recipe is an excellent gift option for friends or relatives. Children are especially happy with this delicacy.

As for the ingredients, everything is simple. The main thing is to choose very ripe apricots, preferably small ones. If the apricots are not ripe, the jam will be dark in color (you can forget about the beautiful orange color) and the apricots themselves in the finished jam will be hard.

Ingredients:

Apricots 1 kg
Sugar 1 kg

Preparation:

Remove the pits from the apricots and divide them into two halves. If the apricots are large, cut each half into two parts.

Place the apricots in an enamel bowl and sprinkle each layer with sugar. Pour out all the sugar.

Leave the apricots in this form for at least 5-6 hours, so that the apricots release juice and the sugar melts. It is best to do this at night.

After 6 hours, we remember about our apricot jam and put it on the fire. Bring the jam to a boil and turn it off.

We wait for the jam to cool (5-7 hours) and bring it to a boil again. Turn it off and wait for it to cool down.

We repeat this procedure again.

In total, apricot jam needs to be brought to a boil three times.

In the meantime, prepare the jars. For apricot jam, I do not sterilize the jars. I just wash them in warm water or in the dishwasher and then wipe them dry.

Pour the finished jam hot into clean and dry jars. Screw on with screw caps, or roll up with a wrench for preservation.

I store this apricot jam on a shelf in the kitchen cabinet, and the jars have never been blown up, and the jam has not molded. Of course, the whole secret is in the amount of sugar, but if you add less sugar, the jam will no longer turn out so tasty.

Delicious homemade jam will help you solve many problems. It will successfully complement tea. The delicacy can be used for filling pies, cakes, and various buns. And how unique the ice cream will be if you add a few spoons of the amber dessert to it!

Selection of ingredients and cooking features

Apricot jam has an amazing taste. But this is not the only advantage of the dish. It can be safely called a storehouse of useful substances. Apricot contains vitamins A, B, E, C, H, PP. In addition, it contains many essential macroelements (potassium, magnesium, phosphorus, calcium) and microelements (iodine, iron, zinc).

Despite the fact that during heat treatment some of the beneficial substances are lost, apricot jam still retains many vitamins and minerals necessary for humans.

5 rules for a delicious dessert

Preparing an amber delicacy is not difficult. In order for the jam to be successful, you need to take into account only a few important recommendations. Professional chefs recommend following five points.

Selection of fruits. The recipe for apricot jam begins with the selection of the main ingredient - the taste of the future delicacy depends on this. For jam, it is recommended to take small apricots of bright orange color. They must be mature. If you come across overripe fruits, it is better to make jam or marmalade from them.
Special dishes. The jam is prepared in copper or tinned basins. If there are none, then you can use a stainless pan. It is not advisable to cook the delicacy in enamel or aluminum containers. Give preference to wide containers. They cook the dish more evenly and quickly.
Mixing by shaking. When cooking jam, avoid stirring with a spoon or spatula. This damages the fruit. As a result, you will get apricot porridge. Shake the pan occasionally to mix the jam.
With or without bone. Jam can be made from apricot slices or whole fruits. In any case, it is better to get rid of the seeds. To do this, you can make a small cut on the apricot and carefully remove the pit. You can push it out of the fetus using a pencil or a regular hairpin.
Jam is ready. In the finished delicacy, apricots become transparent and acquire a soft-elastic consistency. The syrup should thicken and absorb the bright orange pigment.

To save jam that has suddenly fermented, you need to digest it. The fermentation process provokes a lack of sugar. Therefore, if you notice unpleasant signs, open the canned food, add sugar and digest it. Then roll again.

Apricot jam recipe

You can prepare “summer in a jar” in different ways. The choice of apricot jam recipe for the winter depends on personal preferences and ingredients. If you come across small apricots, you can easily cook them whole. It is better to do something different with large fruits - divide them into slices and then cut them into pieces.

The treat can be supplemented with various additives. Apricots especially benefit from a combination with vanilla or cinnamon. A small piece of ginger root will add piquancy. If you pour in a couple of tablespoons of orange or lemon juice, the delicacy will acquire a fresh aroma. And by adding a few tablespoons of alcohol (vodka or cognac), you will significantly increase the shelf life of the product.

From whole fruits

Peculiarities . This is one of the simplest recipes. It involves making apricot jam with pits. This is an easy and quick recipe, but can be dangerous. Any preparations in which the seeds have not been removed should be eaten within 10-12 months. If they are stored for more than a year, the seed begins to release harmful toxins.

Compound:

apricots - 1.2 kg;
water - 0.45 ml;
citric acid - 5 g;
sugar - 1.75 kg.

How to cook

Dry the washed fruits on a paper towel.
Pour water into a saucepan and boil it.
Carefully place the fruit into the boiling liquid.
Cook the product for three minutes.
Remove the apricots and immediately plunge them into ice water for a minute.
Place the fruit in a colander and allow excess water to drain.
Arm yourself with a toothpick and prick the whole fruit in several places to ensure even coverage with the syrup.
In a bowl for future jam, boil syrup from water and sugar.
Place fruit in the sweet base and add citric acid.
Bring the mixture to a boil.
Cook the apricots whole for three to five minutes, being careful not to injure them, periodically skimming off the foam.
Remove the pan from the heat.
Allow the piece to cool completely (approximately eight hours).
Repeat cooking over low heat for a few minutes.
Let the dish brew for eight hours.
After a while, boil the delicacy for the third time.
As a rule, after the third cooking, the dish is completely prepared and rolled up in jars.
If the jam is not yet completely ready, then carry out the fourth cooking by analogy, after which you can preserve the delicacy.

This recipe will come in handy if you want to make delicious walnut jam. The technology is very simple. Carefully remove the pit from whole fruits without damaging the structure. In its place, insert a walnut kernel. In all other respects the recipe remains the same.

In slices

Peculiarities . If you decide to prepare a seedless delicacy, then pay attention to the delicious apricot jam in slices. If desired, you can add any spices or nuts.

Compound:

fresh fruit - 1 kg;
sugar - 1 kg.

How to cook

Wash the apricots, halve them and remove the pit.
Place the resulting raw materials in a saucepan.
Cover the fruits with sugar.
Shake the container several times to ensure the sugar reaches the bottom rows.
Leave the workpiece to let out the juice for eight to ten hours.
Boil the mixture and turn off the heat.
Leave the jam to cool.
Repeat the boiling-cooling procedure two or three more times.
To keep the slices beautiful, do not stir the workpiece.
After the last boil, pour the jam into jars and close the lids.

Don't rush to throw away fruit pits. Use a hammer to crack them. The resulting kernels can give the jam a special flavor. To prepare a delicacy with apricot kernels, add them to the jam before the last boil.

"Five Minute"

Peculiarities . This jam, as its name “Five Minute” says, is cooked for five minutes. The recipe is suitable for those who have very little free time for canning, but really want to prepare a fragrant delicacy.

Compound:

apricots - 1 kg;
sugar - 300 g.

How to cook

Remove pits from apricots.
Place the fruit halves in a saucepan.
Cover the raw materials with granulated sugar.
Wait until the fruit releases its juice (approximately 10-12 hours).
Place the pan on the fire and boil.
From the moment of boiling, boil the delicacy for five minutes, shaking or stirring occasionally with a wooden spatula.
Immediately put the amber jam into jars and roll them up.

Plus plums

Peculiarities . Apricots are easily combined with different fruits. One of the most successful combinations is plum and apricot jam. It has a pleasant taste, delicate aroma and rich color. The following recipe will help you prepare apricot jam with plums correctly.

Compound:

apricots - 1.5 kg;
plums - 1.5 kg;
sugar - 2.2 kg;
water - 750 ml.

How to cook

Divide the plums and apricots into halves and remove the pits.
Place the raw materials in a saucepan.
Pour sugar into the water and cook the syrup.
Pour the sweet liquid over the fruit.
Infuse the preparation for approximately six to eight hours.
Drain the syrup, boil and pour over the softened fruit again.
Such fillings must be repeated two or three times.
For the last time, put the fruit in syrup on the fire and simmer the jam for half an hour over low heat.
Place the hot mass into jars and seal for the winter.

With cherry

Peculiarities . Another find for fans of canning is a recipe for jam from apricots and pitted cherries. The berry will provide the delicacy with a beautiful reddish tint, add a slight sourness and enhance the aroma of summer. Lovers of sweet preparations can add more sugar.

Compound:

apricots - 1.5 kg;
cherries - 1 kg;
sugar - 1.5 kg.

How to cook

Peel the cherries and apricots.
Place fruits and berries in a saucepan.
Pour sugar over the aromatic raw materials and shake the container well.
Wait for the juice to appear.
Now put the pan on the fire.
Simmer the mixture over low heat for 30 minutes, stirring or shaking the pan occasionally.
Be sure to skim off the foam.
Place the finished delicacy in jars and store for the winter.

With pumpkin

Peculiarities . Sweet orange pumpkin can add a magical aroma and taste to any delicacy. Apricot jam is no exception. It’s surprising that the pumpkin itself is absolutely not noticeable in the finished dish.

Compound:

orange pumpkin - 800 g;
apricots - 1 kg;
cinnamon - one stick;
sugar - 320 g;
lemon - one;
star anise - one star;
water - one and a half glasses;
almonds (optional) - a handful;
zhelfix - 40 g.

How to cook

Divide the apricots into slices and cut them into small pieces.
Chop the pumpkin pulp to match the fruit.
Rinse the lemon thoroughly and cut it into pieces along with the zest.
Connect the blanks.
In a separate pan, cook syrup from water and sugar.
Pour hot syrup over the fruit and vegetable mixture.
Add cinnamon and star anise.
Add almonds if desired.
Cook the treat over low heat for about 30 minutes, remembering to stir.
In a cup, mix gelfix with a tablespoon of sugar.
Pour the resulting mixture into the jam and stir.
Boil the mixture for a couple more minutes, and then roll it up for the winter.

If you don’t want to wait for winter and decide to try the delicacy earlier, then remember one feature. This dish must be left in the refrigerator for one week. Only after this the pumpkin-apricot jam will fully acquire its real taste.

With apples

Peculiarities. You can cook apricot jam with the addition of apples. A cinnamon stick helps enhance the aroma of the dish. If you like savory and sour flavors, then prepare a treat with the addition of citrus fruits.

Compound:

apricots - 1 kg;
apples (sweet varieties) - 1 kg;
orange - one;
lemon - one;
sugar - 1.6 kg;
water - 250 ml.

How to cook

Cut apples and apricots into pieces.
Combine fruits.
Carefully wash the orange and lemon.
Chop the citruses along with the zest.
Place all ingredients in one pan.
Add sugar.
Pour in a little water and set the mixture to simmer on the fire.
Stir the mixture periodically.
Boil the jam for 30-40 minutes.
If you want jam, beat the mixture with a blender.
Place in jars and roll up.

Jam with added zucchini

Peculiarities . This dish is based not only on apricots, but also on zucchini. It is better to take overripe fruits and young vegetables. Zucchini naturally does not have a distinct taste, so it does not interfere with the apricot aroma. The following recipe for apricot and zucchini jam will help you prepare a delicious preparation.

Compound:

zucchini - 1 kg;
apricots - 0.8-1 kg;
sugar - 1.7 kg;
water - 1 l;
lemon - two citruses.

How to cook

Divide fresh apricots in half and remove the pit.
Place the fruits in a saucepan and add a little water.
Simmer the apricots over low heat until they are completely softened.
Peel the zucchini, remove large seeds, and cut into pieces.
Boil the vegetables in a small amount of water until softened.
Puree the zucchini.
Combine the apricot mass with the zucchini mass.
Squeeze the juice out of the lemon and grate the zest.
Pour the juice into the jam, add the zest and sugar.
Boil the mixture.
Boil the jam over high heat for 15 minutes, stirring constantly.
Divide into jars.

Jam from a slow cooker

Peculiarities . You can make more than just jam from overripe apricots. Juicy, appetizing fruits can become the basis for making jam. This dish is easy to prepare on the stove, but if you have a slow cooker, you can successfully make the cooking process easier. To make apricot jam for the winter, use the following recipe.

Compound:

apricots - 1 kg;
sugar - 500 g;
water - 0.5 l.

How to cook

Wash the apricots, halve them and remove the pits.
Place the raw materials in the multicooker bowl.
Pour in water.
Set the “multi-cook” mode and the temperature to 160 ºС.
Simmer the fruits for 20 minutes.
Grind the softened fruit through a sieve.
Mix the puree with sugar.
Place it in the multicooker bowl.
In the previous mode, at a temperature of 120 ºС, boil the jam for one hour.
Then put the fruit puree into jars and seal it for the winter.

Delicacy from the oven

Peculiarities . An appetizing dish can be prepared in the oven. Its taste is in no way inferior to a delicacy cooked on the stove. A big plus of this jam is the lack of constant stirring.

Compound:

sugar - 1 kg;
apricots - 1 kg;
balsamic vinegar - a quarter glass.

How to cook

Peel the apricots.
Place them in a deep baking tray.
Sprinkle sugar on top of the fruit preparation and pour vinegar over it.
Gently mix the mixture.
Since the jam is prepared without water, you must wait until the fruits release their juice.
Preheat the oven to 180ºC.
Place a baking tray with fruit in it.
Do not allow much bubbling while boiling.
Simmer the treat for about one to two hours, stir it occasionally.
Place the finished dish in jars and roll up.

No cooking

Peculiarities . You can make delicious jam for the winter without cooking. It is recommended to store this delicacy in the freezer or refrigerator. But if you want to roll it in jars, you will need 20-30 minutes of sterilization.

Compound:

apricots - 2 kg;
lemon - one;
oranges - two;
sugar - 3 kg.

How to cook

Separate the fruits and remove the seeds.
Wash the citrus fruits thoroughly.
Dip them in water and simmer them in the water for a minute or two to remove any excess bitterness.
Cut the lemon and oranges into pieces, remove all the seeds.
Place fruits and citrus fruits in a blender and thoroughly grind the entire mass.
Mix the aromatic puree with sugar.
Transfer the jam into containers (for storage in the freezer) or jars (for later sterilization).

Sometimes seedless apricot jam can become candied. This product is not very pleasant to eat, because the crystals constantly crunch on the teeth. To fix the problem, place the open jar in a water bath before use. The jam will heat up and the sugar will dissolve. And to prevent the problem of sugaring, chefs recommend adding a little citric acid to the dish during cooking.

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.

There are many ways to make apricot jam. It is made 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 certainly appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
In order for the finished product to look beautiful, the apricots must 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 °C. 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.
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.

Apricot jam with pits: recipe with citric acid

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°C. Then cool under running 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 the apricots into the syrup, add citric acid and bring to a boil, removing the 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: classic recipe

Ingredients for five 0.5 liter containers:

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

Cooking method

Select only ripe apricots without wormholes for jam. 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 °C.
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.

"Five Minute"

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.

Delicious apricot jam: video

Apricot jam: benefits and harm

During cooking, fruits undergo heat treatment, which can destroy beneficial substances. High temperatures partially reduce the amount of beta-carotene and ascorbic acid. Fat-soluble vitamins (vitamin E) are stable and can easily tolerate elevated temperatures.

At the same time, water-soluble ones, such as B vitamins, are partially degraded. However, they can withstand heat during processing in the presence of an acidic environment, which is precisely what fruits and berries provide. At the same time, the fiber content does not change at all during cooking, which makes the product incredibly healthy.

Apricot jam contains the entire necessary set of nutrients and macroelements. The composition includes ascorbic acid, vitamin E and PP, beta-carotene, retinol, as well as B vitamins. Macroelements include calcium, potassium, magnesium, silicon, phosphorus and sodium, and apricot jam also contains a lot of iron and iodine.

Apricot dessert has a lot of useful properties:

helps people with diseases of the cardiovascular system to normalize the functioning of their organs;
increases immunity and protects against colds;
calcium contained in apricots strengthens teeth, hair and bones;
helps with the functioning of the stomach and intestines;
iron in dessert promotes hematopoiesis in anemia;
helps in the fight against asthma;
increases visual acuity;
in case of cancer, it helps the detoxification process, maintains strength and health.

Despite containing a large amount of vitamins and elements, jam is not beneficial for everyone. Given the laxative effect after consuming the product, it is not recommended for people suffering from gastrointestinal disorders. High sugar content in jam can lead to excess weight gain. For the same reason, dessert should not be consumed by those who suffer from diabetes.

Sugar is also dangerous for teeth and facial skin. Eating apricot jam can cause a rash or other allergic reaction, since the fruit is an allergen. Nursing mothers are advised to start consuming jam no earlier than the baby turns 3 months old. The laxative effect of the fruit can negatively affect the child's stomach.

Apricot jam (quick)

Apricot jam

Quick apricot jam is my favorite. Apricots do not have time to boil too much and become saturated with sugar during 15 minutes of cooking.

They become tender, pliable and freeze in thick apricot syrup with pieces of freshness and summer! And this is not an image; apricots in jam are actually perceived as fresh, with a characteristic sourness and pleasant bitterness. In winter, when there are not enough vitamins, this juicy jam is just right, I ate it and, it seems, my health immediately increased!

There is little sugar in the recipe, the cooking period is short, so you need to store this apricot jam in the basement, cellar or refrigerator. If this is not possible, then for storage at room temperature you can cook ordinary apricot jam with the proportions of 1 kg of sugar per 1 kg of fruit, just add the juice and zest of 1 lemon (it will be tastier with this amount of sugar). Cook it as usual until the syrup thickens (30-40 minutes).

Apricot jam proportions

Apricots – 1 kg;
Sugar – 300 g (500 is possible).

Apricots

How to cook apricot jam (quickly)

Rinse the apricots, halve them and discard the pits. Add sugar and let stand until the apricots release their juice. If you don’t have time, you can heat a bowl of jam over low heat, stirring constantly, the juice will quickly flow.
Once it boils, cook for 15 minutes. Stir, skim off foam.
Pack the jam into jars. Store in a cool, dark place.

You can also add the zest and juice of 1 lemon (per 1 kg of fruit) to this jam. It will be very tasty. In Greece, citrus fruits are added to almost all jams. This gives sweets a new taste and aroma, very pleasantly highlighting and revealing the taste of many fruits. Lemon tastes better than orange as an additive to jam.