Apricot jam with slices - 6 step-by-step recipes for the winter

To preserve summer fruits and vegetables until winter, our ancestors invented canning. The rolls were made sweet and salty, from mushrooms, vegetables and fruits. What even today warms the heart and soul in the cold is sunny apricot jam. Just two ingredients and a few hours - and the dessert will delight you for a whole year.

Amber apricot jam in slices for the winter

Apricot jam is good in everything, but what fundamentally distinguishes it from others is its unique color. The dessert from this fruit turns out to be a bright amber color, and the pieces of apricot that come across are like rays of the sun. You will have to tinker with the preparation of sweets, but the result is worth it.

Cooking time - 15 hours

Cooking time - 3 hours 20 minutes

Servings - 3

• 
  Prepare your fruit. Wash the apricots thoroughly so that no dirt and dust gets into the jam. Cut the fruit in half or in quarters and remove the seeds. No kernels are needed in this recipe.
• 
  Make sugar syrup. Pour sugar into a deep bowl or large saucepan. Pour in a glass of cold water and put the dishes on the fire. While stirring occasionally, heat the syrup until the sugar is completely dissolved and bring to a boil. Turn off the heat after 1-2 minutes.
• 
  Place the prepared apricots in another, clean saucepan. Pour the hot sugar syrup over the fruit so that it covers them evenly. Leave the fruit to sit until the liquid has cooled completely. During this time, the apricots will release the juice and absorb some of the sweetness.
• 
  After the syrup has cooled, gently pour it into the bowl in which it was prepared and boil it again. Bring the liquid to a boil over medium heat, then cook for no more than 2 minutes. Remove bowl from heat and pour over apricots again with syrup.
• 
  Put the saucepan with fruit on low heat. Bring the contents to a boil, very carefully and slowly stirring, then keep on the fire for about 5 minutes. Remove the jam from the stove and leave to cool for a few hours. After that, send the pan back to the stove and repeat all the steps 3 more times.
• 
  Pour hot jam into small sterilized jars and cover with prepared lids. Store the jam in a cool place and enjoy the taste throughout the year.

Bon Appetit!

How to cook pitted apricot jam?

This recipe absolutely must be in the piggy bank of all those housewives who love to cook and treat themselves to jam. The apricot dessert turns out to be of a beautiful sunny color. It is not a shame to put such a treat on a festive table, because it delights with its appearance and amazing taste.

Cooking time - 12 hours

Cooking time - 1 hour

Servings - 3

Ingredients:

• Apricots - 1.5 kg.
• Sugar - 1 kg.

Cooking process:

1. For jam, use ripe but firm apricots. Soft and overripe fruits will lose their shape in the jam and become less appealing. Rinse the fruit under running water. Cut the apricots in half or quarters and remove the seeds. They are not needed in this recipe.
2. Place the chopped apricots in a deep saucepan. Pour sugar in there. Stir the fruit and cover the saucepan. Leave to infuse for at least a few hours, ideally overnight.During this time, the apricots will release a lot of juice, and the sugar will melt. Therefore, it is not necessary to add water at all.
3. Put the saucepan with fruit and syrup on the stove and cook over medium heat until boiling. Remove foam gently with a wooden spoon and cook for about 5 minutes more.
4. Prepare a container for preservation. Preheat the oven to 100 degrees and send half-liter jars there for 15 minutes to sterilize them. Boil water in a small saucepan and lower the lids there for 2-3 minutes. They can also be sterilized with jars in the oven.
5. Pour hot jam into sterile jars and let cool slightly. Then close tightly with the lids and leave to cool until the end. Store ready-made jam in a cool place and enjoy sunny jam all year round.

Bon Appetit!

Delicious apricot jam in slices with kernels for the winter

Apricot jam is a delicious addition to pancakes or buns. It can be eaten separately with tea. Cooked from pieces of apricot, it turns out to be thick and golden. And if you add nucleoli to it, a light nutty note and pleasant astringency will appear. Be sure to try this recipe!

Cooking time - 1 hour

Cooking time - 2 hours

Servings - 5-6

Ingredients:

• Apricots - 2 kg.
• Granulated sugar - 2 kg.
• Citric acid - ½ tsp

Cooking process:

1. Wash apricots, paying attention to each fruit, especially if purchased. It is important that the fruits are clean, because they go with the skins in the jam. Cut the apricots into two or four pieces. Remove the bones and dry them. Since jam requires internal nucleoli, and intact ones, the outer layer must be removed. It is easier to do this with dry bones than with wet ones. Using a hammer, garlic press or nut grinder, gently split the pit and remove the kernels. You won't need all, just a handful.
2. Place the chopped fruit in a bowl or large saucepan in which the jam will be boiling, cut up in a single layer and sprinkle with sugar. Place another layer of apricots on top and cover them with sugar as well. Do this with all the fruits. This method will speed up the juicing and sweetness of the fruit, which will shorten the cooking time. Leave to infuse for a few hours.
3. After this time, place the pot of fruit on the stove. Add a handful of prepared kernels to the apricots and cook the jam over high heat. Bring to a boil and simmer for exactly 5 minutes. Use a wooden spoon to scoop up the foam. Turn off the heat and let the sweetness sit for 15 minutes.
4. Turn the heat back on and boil the jam for 3 minutes, then leave it to cool slightly again for 15 minutes. On the third boil, add half a teaspoon of citric acid. It will give the jam a beautiful color and help it stay fresh longer.
5. Wash and sterilize half-liter jars well. In still warm vessels, spread hot jam with apricot slices and nucleoli. Cover them with sterile lids. Arrange the jars in a dark place upside down and wait until they cool completely. The jam is ready! You can feast on them right away, or store them in your cellar or refrigerator until winter.

Bon Appetit!

A simple and delicious recipe for apricot jam with orange slices

Apricot jam with orange is a juicy and bright mix of the most summer fruits. Both of them come from warm countries, where you can enjoy their taste and benefits for much longer. And we, in order to keep fruits longer, we can turn them into jam. It will delight you with sweetness and vitamins all year round.

Cooking time - 2 hours

Cooking time - 3 hours 20 minutes

Servings - 3

Ingredients:

• Apricot - 1 kg.
• Sugar - 800 gr.
• Orange - 1 pc.
• Lemon - ½ pc.

Cooking process:

1. Wash the apricots thoroughly to remove all dirt and dust. Cut the fruit into halves and remove the seeds, they are not needed. Cut each half into 2-3 more pieces.Transfer the chopped fruit to a saucepan and cover with sugar, evenly distributing it. Leave to feed for an hour.
2. At this time, tinker with citrus. Thoroughly wash the orange under warm water using a sponge to remove the wax used to treat fruits from distant lands. Dry the fruit with a paper towel. Remove the zest with a fine grater. Peel the white layer off the orange and cut it into wedges. Chop them into smaller pieces at random. After an hour, send the zest and citrus to the apricots.
3. Pour the juice of half a lemon over the fruit, it will help prolong the freshness of the jam. Place the pot on the stove and bring the contents to a boil over high heat. Reduce heat and simmer for another 50 minutes on a low boil. Shake the saucepan from time to time to lightly stir the jam.
4. While the fruit is cooking, sterilize the jars. This can be done by dipping them in a saucepan of boiling water for 3-4 minutes. Dip the lids in boiling water for 1-2 minutes.
5. Stir the jam towards the end of cooking so that it does not burn. While the jam is still hot, pour it into prepared half-liter jars and close the lids. The jam is ready to eat. Serve immediately, along with pancakes or white bread, or store for a year.

Bon Appetit!

Thick apricot jam in slices with gelatin for the winter

Apricot jam with gelatin is one of the easiest versions of this dish to prepare. Gelatin helps to shorten the cooking time of the syrup, and the result exceeds all expectations. Apricots taste like fresh, and kids will love the jelly. Try this recipe and it will become your favorite.

Cooking time - 5 hours

Cooking time - 40 minutes

Servings - 3

Ingredients:

• Apricots - 1 kg.
• Sugar - 500-700 gr.
• Gelatin - 25 gr.

Cooking process:

1. Pour sugar and gelatin into a bowl. Whisk the dry ingredients together. The amount of sugar varies depending on how sweet the jam you like. Five hundred grams is enough to make it tasty.
2. Rinse the apricots well under running water to remove all dust and dirt. Dry the fruit and cut into wedges. Discard the bones. Place the fruits in a large saucepan and cover with the sugar and gelatin mixture. Leave the apricots to infuse for 5 hours to let the fruit juice and savor the sweetness.
3. After this time, put the pot with the future jam on the stove. Stir gently and heat the contents and bring to a boil. Since gelatin loses its properties during boiling, it is impossible to boil the mixture, just heat it up a lot.
4. Copious foam forms during cooking. Remove it carefully with a wooden spatula. Prepare dishes for seaming. Sterilize the jars by immersing them in boiling water with their neck down for a few minutes. Do the same with the lids.
5. Arrange hot dessert in jars and roll up. Place them with the lids down and wrap them up with a towel or thick cloth for better preservation, since the jam did not take long to cook. Wait for it to cool completely. Store the finished sweetness in a dark cool place for no longer than one year.

Bon Appetit!

How to make apricot jam in syrup wedges?

To preserve the sweetness of fruits for a long time and enjoy their taste and benefits even in cold winters, canning them in sugar syrup. The apricot jam turns out to be sweet in the southern way, the fruits are of a beautiful golden color, and the syrup is transparent. Delight your loved ones with an unusual dessert.

Cooking time - 40-45 minutes

Cooking time - 1 hour 10 minutes

Servings - 5-6

Ingredients:

• Apricots - 2 kg.
• Granulated sugar - 2 kg.
• Water - 2 tbsp.
• Citric acid - 1 tsp

Cooking process:

1. Wash the apricots thoroughly by soaking them in a bowl of cool water for 5-10 minutes. Let the fruit dry or pat dry with a kitchen towel. Cut the fruit into wedges and discard the seeds.
2. Pour sugar into a saucepan and fill it with two glasses of cold water. Stir and send the dishes to the stove. Boil the syrup, stirring constantly, over medium heat.Add a flat teaspoon of citric acid to help smooth the jam and keep it from sugaring. Boil the syrup until the sugar is completely dissolved and the boil begins. In order for it to be transparent, it must be constantly interfered.
3. When the syrup has boiled for 2-3 minutes, gently transfer the prepared fruit into it. Gently shake the pan to avoid scalding, spreading the liquid evenly over the surface of the fruit. At this stage, it is no longer possible to stir the syrup or immerse the fruit in it with a spoon.
4. Increase heat and cook apricot jam for 15 minutes. During this time, shake the pan every two minutes in a circular motion. This is necessary so that the fruit is constantly in the syrup. If you stir the jam with a spoon, the apricots will lose their shape, and the syrup will not be so beautiful and transparent.
5. After a quarter of an hour, turn off the heat and remove the apricot wedges from the pan. Do this so that as little sugar syrup as possible remains with them. Return the remaining liquid to the stove and cook over high heat for 10 minutes. Check its readiness with a saucer. Put some syrup in it and run the spoon down the middle of the path. If the syrup stays in place - it is ready, if it spreads - boil it for about 5 minutes more.
6. Put apricots in sterilized half-liter jars. Pour the hot syrup over the fruit. Fill all jars to the top, leaving a minimum of air. This will prevent mold from forming. Close the jars with boiled lids. Turn over and keep them as they are until they cool completely. Serve ready-made jam immediately or store in a cool dark place for no more than a year.

Bon Appetit!