Seedless homemade apricot jam. Homemade apricot jam. Bone Jam Recipes

The birthplace of the apricot is the Ararat valley of Armenia. This fruit has absorbed the warmth and light of the southern region, resembling a small sun. Apricot jam turns out to be a rich yellow-orange color with a delicate characteristic aroma.

Transparent amber slices will be a delicious filling and decoration in homemade cakes, a good addition to creamy ice cream.

The average calorie content of an apricot dessert is 236 kcal per 100 g.

Apricot jam for the winter with slices without water - a step by step photo recipe

Among the many recipes for winter preservation of apricots, apricot slice jam takes pride of place. Yes, indeed, this amber, fragrant delicacy turns out to be very tasty.

How to cook apricot jam so that the slices in it remain intact and do not spread in hot syrup? There is a main nuance. To keep the shape of the fruit, you need to take a little unripe apricots, as they have a fairly dense pulp.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

Apricots: 1 kg
Sugar: 1 kg
Water (optional): 200 ml
Lemon acid:pinch (optional)

Cooking instructions

How to cook jam in syrup

Recipe:

pitted fruits 1 kg,
water 2 cups,
sugar 1.4 kg.

What to do:

Apricots are sorted, washed with cold water, cut lengthwise into halves and seeds are selected, large fruits are cut into 4 slices.
Syrup is boiled: water is allowed to boil, sugar is poured in several steps, it is constantly stirred so that the sand does not burn and completely dissolves.
Apricots are poured with boiling syrup, left for 12 hours. The syrup is drained, boiled for 5 minutes, apricots are poured again and kept for 12 hours.
Jam is boiled in several steps for 5-10 minutes with cooling to room temperature. Periodically mix with a wooden spatula or spoon, remove the foam.
Readiness is determined by signs:

the foam does not stand out, becomes thick, is 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 on a plate, retains the shape of a half ball.

Hot jam is packed in pre-sterilized jars, closed with screw caps or rolled up with a mechanical machine. Banks are placed upside down, left to cool completely, stored in a cool place or at home.

Recipe for ꞌꞌ

Recipe:

chopped apricots 1 kg,
sugar 1.4 kg.

How to cook:

Sliced apricots are laid out with the pulp up in a bowl for cooking, poured with sugar. Make several layers, then cover with a lid and leave in a cool place overnight.
The fruit mass with the released juice is put on low heat, stirred with a wooden spatula so that the sugar crystals are completely dissolved. Let it boil, cook for 5 minutes, constantly remove the foam.
Hold until completely cooled and start cooking again. The procedure is repeated 3 times.
After the third approach, hot jam is poured into jars flush with the edges, corked with metal lids.
Check the tightness and cool, store in a cool place.

In order for the fruits to keep their shape, they are boiled in several steps, for short periods with breaks for impregnation with syrup.
Fruits for jam are chosen ripe, picking up sweetness, but not overripe.
To prevent the jam from sugaring during storage, you can add citric acid at the end of cooking (3 g per 1 kg of the main raw material), you can use lemon juice instead.
Pasteurization of the finished product will help to extend the shelf life and reduce the sugar content in the jam. Jars with 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 light piquancy. The zest is gently rubbed on a grater with small cells, without affecting 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.

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The recipe for apricot jam came to us from southern countries. For its preparation, you can use any apricot variety. The main thing is to choose ripe and juicy fruits. The syrup should be thick, and the pieces of fruit should be evenly distributed.

To keep apricot jam fresh longer, add 1 tablespoon of lemon juice to it.

Classic apricot jam recipe

This is the oldest recipe for this jam used by our grandmothers. They knew how to achieve such a wonderful taste and preserve the bright color of the fruit.

Preparation time - 11 hours.

Ingredients:

apricots - 3 kg;
granulated sugar - 2 kg 200 gr;
lemon juice - 1 tbsp.

Cooking:

Wash the apricots. Cut each fruit into 2 pieces and remove the pit. Cut all apricots into small neat pieces.
Take a large copper bowl in which you are going to boil the jam and put ⅓ of all apricots on the bottom. Pour on top 700-750 gr. Sahara. In the same way, alternating, arrange 2 more layers of fruit and sugar layers.
Cover the bowl of apricots with a large cotton towel and let sit for 11 hours. Fruits should release juice and soak in sugar.
Let's start cooking. Place the bowl of apricots over medium heat. When the mass begins to boil, reduce the heat and cook, stirring with a spoon, for 45 minutes. Remove foam as needed.
Add lemon juice to hot jam, pour into sterile jars and roll up with metal lids.
Turn the jam jars upside down and cover with a large blanket.
Put the jam in a cool place, pantry or cellar.

Apricot jam “Black Pearl”

“Black Pearl” is an original recipe for apricot jam with blueberries. The berry is placed in the center of the fruit instead of the stone. It looks like a pearl in an amber shell. This jam looks amazing.

Preparation time - 8 hours.

Ingredients:

apricots - 2 kg;
blueberries - 120 gr;
sugar - 2 kg;
water - 0.5 cups;
lemon juice - 1 tbsp.

Cooking:

Wash the apricots and carefully remove the seeds from the inside without damaging the integrity of the fruit.
Let's start making syrup. Cut half of all apricots into small pieces. Put on the bottom of the pan in which you will cook the jam, add ½ cup of water. Sprinkle sugar on top. Cover with a towel and leave for 8 hours.
Wash blueberries. Place one berry inside each apricot.
Put a pot of candied apricots on the fire. When the mass is heated, add the stuffed apricots.
Cook the jam until cooked, stirring, and removing the foam. At the end, add lemon juice.
Fragrant jam "Black Pearl" is ready!

Apricot Peanut Jam

The recipe for apricot and peanut jam came from southern countries. Peanuts are not a nut, but a legume. And legumes are high in protein. Thus, peanuts make apricot jam even healthier.

Preparation time - 10 hours.

Cooking time - 45 minutes.

Ingredients:

apricots - 2 kg;
peanuts - 800 gr;
sugar - 1 kg 200 gr;
lemon juice - 2 tbsp.

Cooking:

Rinse the apricots, remove the pits, cut into cubes and put in an enamel pan. Put sugar on top. Let the fruits brew and give the juice.
Pour hot water over the peanuts and leave for 20 minutes. Then drain the water and peel the peanuts. Add to apricots.
Place the pot with fruits on the stove over medium heat. Cook until tender, about 45 minutes, stirring the mass.
Add lemon juice to the prepared jam.
Pour the jam into jars, roll up and wrap well. Store in a cool place.

Apricot-apple jam

This recipe is popular in England. The British enjoy apricot-apple jam as a dessert or serve it with tea at 5 pm.

Apricot-apple jam can be used as a delicious topping for a sweet pie.

Cooking time - 2 hours.

Ingredients:

apricots - 1 kg;
apples - 1 kg;
sugar - 1 kg 300 gr;
water - 100 gr.

Cooking:

Wash all fruits. Peel apples and remove seeds. Remove pits from apricots.
Cut the fruits into small pieces. Pour warm water over and heat a little over medium heat. Fruit should soften.
Remove the container from the stove and sprinkle the fruits with sugar. Leave for 1 hour.
Simmer apricots and apples over low heat for 35 minutes, stirring with a spoon. Pieces of fruit should be boiled down and the mass should become homogeneous.

Serve with tea with bergamot.

Apricot jam with grapefruit

Grapefruit is the most powerful antioxidant among citrus fruits. In combination with apricot, this fruit becomes an assistant in the fight against cardiovascular diseases.

Bright grapefruit will add notes of exquisite taste to the jam.

Preparation time - 9 hours.

Cooking time - 40 minutes.

Ingredients:

apricots - 2 kg;
grapefruit - 2 pcs;
sugar - 1 kg 700 gr;
lemon juice - 3 tbsp.

Cooking:

Place the grapefruits in a bowl of hot water. Leave for 30 minutes.
Wash apricots, remove pits. Cut the fruit into small pieces and place in a saucepan. Sprinkle sugar on top and cover with a towel. Let it brew for 9 hours.
Peel grapefruits and grind in a blender.
Pour the grapefruit mixture into the saucepan with the apricots, stir and bring to a simmer. Do not forget to stir and skim periodically to remove the foam.
When the jam is cooked, add lemon juice.
Roll the jam into jars of 0.5 kg. Remove to a cool place.

Many of us remember fragrant apricot jam from childhood. It is impossible to forget that bright and beautiful jar of amber color!

Apricot can be safely called a storehouse of nutrients. Fruit pulp contains vitamins P, PP, C, B2, B1. Apricots contain a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect on the functioning of the heart muscle, gastrointestinal tract, and gallbladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features of cooking apricot jam

Choose only healthy apricots. Eliminate all wormy and dented specimens. Do not cook a delicacy from wild game, as well as unripe fruits. From mashed and overripe apricots, jam and marmalade are made, but not jam.
Sugar should soak the apricot slices gradually, so the cooking of the delicacy is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
Throughout the cooking, do not mix the apricots with the syrup. Lightly shake the heat-resistant container in which the composition is being prepared. Otherwise, you will get gruel, the fruit will lose its shape.
Don't leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots that are equal in size. So the slices in the jar will look beautiful.
According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled with water.
If the fruits are small, you can cut them in half. For larger specimens, cut the fruit into sections and subsequent slices.

Whole Apricot Jam: A Classic Recipe

filtered water - 430 ml.
apricot - 1.1 kg.
granulated sugar - 1.6 kg.
citric acid - 4 gr.

Sort out the fruit. Eliminate unsuitable specimens (wormy, wrinkled, overripe). Cut out the stem area. Do not remove the bones, the delicacy is prepared from whole fruits.
Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send fruits to boiling water, cook at medium power for 3 minutes.
After the specified period, remove the fruits, immediately dip them in an icy liquid. Leave the apricots on a sieve to let the moisture evaporate. Prick each fruit with a toothpick, making 4-5 holes.
Connect 430 ml. drinking water with granulated sugar, stir to wet the crystals. From this mass, boil the syrup. You need to put the dishes with sand and water on a slow fire, then cook until the granules dissolve.
When the sweet base is ready, send the apricots to the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
When the composition reaches room temperature, send it back to the burner. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
Checking readiness is easy: drop a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Completely cooled jam is laid out in sterile jars, corked with parchment paper and an elastic band.

Apricot Halves Jam: A Quick Recipe

drinking water - 380 ml.
granulated sugar - 1.4 kg.
apricot (moderately ripe) - 900 gr.

Select only ripe, but not overripe fruits without wormholes and diseases. Carefully remove plaque by rinsing fruit under a tap. Remove the stalks, dry the apricots.
Cut each fruit into 2 halves, remove the seeds. If the fruit is large, cut each piece into wedges. Place the apricots in a cooking pot, sprinkling the layers with sugar.
Let the contents stand for 7 hours so that the juice comes out and the sugar partially melts. When the set time has elapsed, add water (you can skip this step if you want to get a thick jam).
Put the container with apricots, sugar, water on the stove. Set the average power, wait for the boil. In no case do not interfere with the composition, otherwise it will turn into jam.
After boiling, continue heat treatment for another 5 minutes. Take off the foam. Remove the pan with jam to the side, cool to room temperature (7-8 hours).
After this time, boil the delicacy again, cool. Repeat these steps for a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.

Apricot jam with black pepper

peppercorns - 6 pcs.
apricot - 1.1 kg.
lemon - 1 pc.
sugar - 1 kg.
drinking water - 220 ml.

Prepare the apricots in the usual way: sort, rinse, dry, chop, remove the seeds. Send in a heat-resistant dish, fill with water. Squeeze lemon juice here, add pepper.
Put the pan on the stove, wait for it to boil, simmer for another 8 minutes. Then add sugar to dissolve. Continue cooking for another half hour.
After this time, the delicacy will be ready. You can pour it into sterile dishes while hot, then cork with tin lids and cool. Otherwise, cool the jam, cover with nylon or parchment paper.

drinking water - 850 ml.
apricots - 1.2 kg.
granulated sugar - 1.3 kg.

First, sort the apricots, eliminating the unsuitable ones (wormy, bruised, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, remove the stalks, let the fruit dry.
Pour water into a saucepan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this period has passed, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
Now separately boil the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep covered for 5 hours. After the specified time, boil the cooled mixture, cook for 5 minutes.
Remove from the burner, leave for 8 hours. Then add the remaining sugar, again send to cook. When the crystals melt, turn off the fire. Let the jam cool to room temperature. Pour into clean containers, seal with nylon or parchment.
If you want to save apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, cork with tin lids, turn upside down. Cool, then refrigerate for storage.

Apricot jam with orange

drinking water - 230 ml.
apricot - 1 kg.
sugar - 900 gr.
orange - 1 pc.

First of all, sort out the fruits. After that, wash them, cut the stalks. Cut each apricot into 2 sections, remove the seeds. Place the contents in a heat-resistant container.
Rinse the orange, squeeze the juice out of it in a convenient way. Filter the liquid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
Pour orange juice into the syrup, transfer the contents to the pan with apricots. Wait for the mass to cool, put it back to boil. After 10 minutes of bubbling, turn off the burner, let the jam cool for 8 hours.
When the delicacy reaches room temperature, boil again. After the appearance of the first bubbles, simmer the composition for another 8 minutes. When hot, pour into sterilized containers, roll up with lids.
In addition, turn the jars upside down, wrap them in an old sweatshirt. After 12-14 hours, the delicacy will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to use tin lids on treats, fill the jars to the brim. In the case when the cooled jam is packaged, capping with parchment or nylon is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).

Video: five-minute apricot jam

Apricot jam holds a special place in our hearts and pantries. It's so nice to open a jar of appetizing, sweet, fragrant sun in winter. Preparing such a delicacy is not difficult, but the output will be a delicious dessert!

Apricot jam is a great option for a feast involving pies and tea. It is so popular that almost every housewife knows how to cook it, and whoever does not know how, will quickly learn. The recipes I have collected have been personally tested - the jam turns out to be excellent and very fragrant.

I also suggest that you look at the page where you will also find recipes that are interesting to taste.

Pitted Apricot Jam - Royal Recipe (with walnuts)

The recipe is truly royal, because it is really not easy to prepare such a dessert, but believe in yourself, and you will succeed. According to a similar recipe, you can cook. It tastes amazing too.

Ingredients:

apricots - 2 kg;
granulated sugar - about 1 kg;
walnut kernels;
water;

It should be noted right away that apricots should not be overripe, that is, medium ripeness.

Cooking:

Fruits need to be washed and dried, rid of the seeds (make an incision and take out the core). Now in the vacant place where the bone used to be, we put the walnut kernel.

Put the prepared berries in a bowl.
Now let's get to the syrup. Pour 600 ml (3 cups) of water into a separate saucepan and bring to a boil. Pour sugar, stir until completely dissolved. The syrup is ready.

Gently (!) Spread the fruits stuffed with nuts into this mixture.
We put 5 cherry leaves in the still warm fruit syrup (you can use blackcurrant leaves).

Boil for about 5 minutes and turn off, and then leave to infuse for 7 hours. Cover with a lid and let them soak in sweet syrup.
Then we bring it to a boil again, turn off the gas, remove the foam and ... again leave it to soak for 7 hours. After the time has elapsed, cook again for 5 minutes, remove the leaves.

We lay out the jam in jars, roll it up, turn it over and wrap it up until it cools completely. The jam is ready. Bon appetit!

Quick pitted apricot jam

Pitted apricot jam "Five Minute" is prepared very quickly, as the name indicates. Such a recipe is an excellent pen test for novice housewives who are just getting used to the kitchen! Very .

In the original recipe for 1 kg of apricots, you need to take one kilogram of sugar. But then the jam will turn out very cloying. I do not like this too much, although it will be cooked according to all the rules. I will half the dose of sugar, i.e. for every kilogram of apricots I take 500 grams. The jam turns out fragrant, light and moderately sweet.

Ingredients:

3 kg of apricots;
1.5 kg of sugar.

Cooking:

1. My fruits, dry them, extract the core from them. Cut the flesh into quarters and place in a bowl.

We take large apricots, since jam is obtained from them tastier and more aromatic.

2. Pour sugar and cover with a lid. Then leave for 3 hours so that the apricots have time to give juice.

3. In the meantime, let's sterilize the jars. You can do this in any convenient way, but for this we use the oven.

Wash the jars thoroughly and send them to a cold (!) oven. Set the temperature to 120 degrees. After the temperature rises to these numbers, keep the jars for another 5 minutes. We look that everything has dried out well, open the lid of the oven and let them cool a little.

4. Fill the lids with boiling water and leave for 10 minutes.

5. Let's remember about jam again: sugar is still visible from above, but syrup has appeared from below. Without stirring anything, put on a slow fire and warm it up.

When the apricots are already warm enough, they can be mixed from the bottom up.

The jam is ready. Bon appetit!

Apricot jam with kernels - a simple recipe for the winter

This apricot jam recipe is perfect for those who don't want to mess around with preparations for too long. In addition, there will be no need to throw out the bones, because, yes, yes, they will also go into action! For many, this will be a surprise.

Ingredients:

apricots - 1 kg;
sugar - 1 kg.

Cooking:

1. We choose fruits that are plump, but ripe. Cut the apricots in half, get rid of the core, but! Do not throw away the kernels! They will need to be cleaned up.

2. Put the peeled and washed fruits in a saucepan, cover with sugar. Next, cover with a lid and let it brew.

As soon as the juice appears, put the pan on a small fire.

3. After boiling, we cook our future sun for another 5 minutes, simultaneously removing the foam.

After cooling completely, carefully remove the apricots. This is necessary so that the fruits are not digested and remain elastic.

4. Now let's move on to the syrup: let it boil, then cook for another 15 minutes over low heat, removing the foam. We lay the apricots back and wait for the boil, then boil for another 2 minutes. When we turn off the fire, add the washed and pre-dried nucleoli and mix.

The jam is completely ready, now it can be laid out in jars. Bon appetit!

Pitted Apricot Jam - Recipe with Lemon

The next recipe for apricot jam will be with lemon. Oh, how good it is to open a jar of tender, viscous, sunny jam in winter. Remember how you closed it, how you cooked it, remember those sunny days ... By the way, such a delicacy will be not only tasty, but also healthy because of the citrus content!

Ingredients:

1.5 kilograms of sugar;
1 kg of juicy apricots;
one lemon;
200 ml of water.

Cooking:

1. First of all, we prepare apricots. They need to be washed, cleaned, and the bones removed from them.

2. Then we transfer the fruits to a saucepan and cover with sugar and put in a cold place for 8 hours.

It is best to prepare in the evening, then the apricots will give syrup overnight. And in the morning you can start cooking.

4. Drain the resulting juice from the cooking basin. We put sugar and water in it. Then mix all this sweet mass well. Heat up and cook for 15 minutes.

Make sure the syrup boils very slowly.

5. After we insist on filling for another quarter of an hour. Pour apricots cut into halves with this mixture and send for 6 hours in a cold place.

6. Then we heat the jam and cook it for about 5 minutes, simultaneously removing the foam.

7. Let our almost ready jam cool down. Cut the lemon into neat slices and add to the lemon-apricot mixture. Bring it to a boil again.

Now you can lay out the dessert in sterile jars, turn them upside down and wrap them up. After complete cooling, you can transfer to storage. Bon appetit!

Finally, watch the video recipe for making apricot jam with nuts

Bon appetit and see you for new recipes!

For the most excellent, classic and unusual recipes for pitted apricot jam, see the site site! Here are options for multicookers, and quick "five minutes". With the addition of oranges, almonds, cornel berries. Can be cooked in slices and in the form of jelly. It remains only to make a choice!

The most beautiful and ripe apricots with a minimum number of specks and flaws are best eaten immediately. And for jam or jelly, overripe or slightly unripe fruits with wormholes and bruises are perfect (of course, they will need to be cut off before cooking).

The five most commonly used ingredients in pitted apricot jam recipes are:

Recipe for real sweets:
1. Wash and dry the apricots.
2. Divide each into halves.
3. Remove bones.
4. Add almonds and vanillin to the apricot halves.
5. Prepare syrup from water and granulated sugar. Boil it. But do not cook further.
6. Pour into prepared almond-apricot mixture.
7. Without stirring, bring to a boil.
8. Set aside and let cool.
9. Repeat the procedure up to 6 times.
10. Roll into jars.

Five of the fastest pitted apricot jam recipes:

Helpful Hints:
. You can make the recipe more interesting by adding additional ingredients to the jam. For example: raisins, oranges, dried apricots and other berries and fruits.
. The more times the jam is brought to a boil, the better the apricot halves will retain their shape.
. Apricot syrup can be used in the future for making drinks and as an impregnation for cakes.