Royal apricot jam - 5 step-by-step recipes for the winter

Jam is a real salvation and a faithful helper throughout the year. It is added to tea, used as a filling or a side dish. It is better to take care of the preparation of jam for the winter in advance, especially since it will not take so much time, but the result will be excellent: delicious apricot jam is provided.

Royal jam from pitted apricots for the winter

A terrific winter pre-cut, seedless jam is the best use for apricots. Delicate and juicy jam will come in handy for you more than once, so it's time to get acquainted with this recipe: you cannot refuse it, because the royal taste of jam will simply conquer you.

Cooking time: 17 h.

Cooking time: 30 min.

Servings - 8.

• 
  We clean apricots from seeds. We collect water in a container, pour soda into it, dissolve. Put the apricots in this container and leave for 3 hours. After that, drain the water, using a colander, and rinse the fruit well.
• 
  Fill the apricots with sugar abundantly.
• 
  After 5 hours, juice from apricots is formed in the container. Separate the apricots themselves and transfer to another bowl.
• 
  We do not pour out the syrup, but put it on the stove until it boils. After boiling, return the apricots to the syrup and let stand.
• 
  After "resting" the syrup, boil it again with apricots until boiling. Then we gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the stage of the last cooking, add lemon juice. After boiling, turn off the stove and after 20 minutes. pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into the jars while still hot: the more it is better in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for a long time in any case. Bon Appetit!

Royal apricot jam with kernels for the winter

The English counterparts of Russian jam - jams - dazzle on store shelves, have different tastes and colors. But they are still based on the traditional classical technique and method of preparation. Homemade preserves are always considered tastier and healthier than store counterparts.

Cooking time: 18 h.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Apricots - 1 kg.
• Sugar - 1 kg
• Water - 300 ml.

Cooking process:

1. We choose dense and even slightly unripe apricots. We wash the fruits and let the water drain. Using a special kitchen appliance, remove the pit by pushing it out of the apricot. You can also replace this device with a blunt pencil: in this case, be sure to wrap it in cling film. We take a toothpick and give it injections, so that later it would be easier for the apricot syrup to get inside.
2. We split the bones and take out the nucleoli. We put one in the hole of each fruit.
3. Let's take a syrup. Pour sugar into a saucepan or basin and pour water. We put on medium heat and stir so that the sugar does not stick to the walls and bottom. We are waiting for the syrup to boil, after which we let it boil for 5 minutes. Gently put apricots in it and turn the pan a little or melt the contents with a spoon so that it is completely covered with syrup.
4. Bring to a boil and simmer for about 5 minutes. After that, we remove the pan from the stove to the corner and let the syrup cool and infuse: it will take about 12 hours.You can wrap the pot with a towel. After the allotted time, return the pan with the contents to low heat, bring to a boil and wait another 5 minutes. Scroll the pan a couple of times or stir the apricots, but not chaotically, but in a circle, so as not to disrupt the resulting structure of the syrup. Remove the foam formed from boiling with a spoon or spatula. We leave the jam for another 10 hours. Ahead is the last stage of cooking: bring to a boil, immediately reduce the heat to a minimum and cook for 20-25 minutes. Gently rotate the apricots in a circle.
5. To keep the jam better, it is better to pour it into the jars while still hot: the more it is better in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for a long time in any case. Bon Appetit!

Delicious apricot jam with walnuts

Fantastically delicious apricot jam, it turns out, can be even tastier if you add one interesting ingredient, which, by the way, is also very useful. I'm talking about walnuts. They will make the taste of the jam more interesting and give it a new sound, so that it turns out to be truly royal.

Cooking time: 17 h.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Apricots - 1 kg.
• Sugar - 1 kg
• Water - 1 liter.
• Walnuts - 300 gr.
• Lemon juice - 1 tablespoon
• Soda - 1 tablespoon

Cooking process:

1. We clean apricots from seeds. We collect water in a container, pour soda into it, dissolve. Put the apricots in this container and leave for 3 hours. After that, drain the water, using a colander, and rinse the fruit well.
2. Fill the apricots with sugar abundantly.
3. After 5 hours, juice from apricots is formed in the container. Separate the apricots themselves and transfer to another bowl.
4. We do not pour out the syrup, but put it on the stove until it boils. After boiling, return the apricots to the syrup and let stand. Then we bring to a boil again and add the walnuts. We immerse them in syrup and cook for about 10 minutes.
5. After "resting" the syrup, boil it again with apricots until boiling. Then we gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the stage of the last cooking, add lemon juice. After boiling, turn off the stove and after 20 minutes. pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into the jars while still hot: the more it is better in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for a long time in any case. Bon Appetit!

A simple and delicious recipe for apricot jam with lemon

The already incredibly tasty apricot jam is also royal. This name of the taste is largely due to one ingredient that is absent in the classic recipe for this dish. I'm talking about lemon: it will add freshness and novelty to the taste and diversify it with sour notes.

Cooking time: 17 h.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Apricots - 1 kg.
• Sugar - 1 kg
• Water - 1 liter.
• Lemon - 1 pc.

Cooking process:

1. We wash the apricots and peel them. Fill half of the apricots (or whole, if you decide not to cut them) with sugar and leave in the refrigerator overnight.
2. During this time, the apricots will give juice, so they will need to be shifted separately. However, the juice will still be useful to us, so we save it.
3. We wash the lemon and cut it into two equal parts. We will rub the lemon zest from one part, and use the other to squeeze the juice. Add the zest to the bowl with the apricots.
4. After "resting" the syrup, boil it again with apricots until boiling. Then we gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the stage of the last cooking, add lemon juice.
5. After boiling, turn off the stove and after 20 minutes. pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into the jars while still hot: the more it is better in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for a long time in any case. Bon Appetit!

How to cook “Royal” apricot jam with kernels?

The time spent making this recipe jam will be just an investment in the amazing taste of this dish. The jam will be tender, not cloyingly sweet and not too viscous if you follow all the rules of the recipe: then you will definitely understand why this jam is deservedly called "Royal".

Cooking time: 20 h.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Apricots - 1 kg.
• Sugar - 1 kg
• Water - 300 ml.
• Citric acid - 1 tsp

Cooking process:

1. Wash apricots well: it is better to take dense, unripe. Using a special stick or its analogs (a pencil, for example), push out the apricot bone in a circular motion. This method will keep the apricots intact.
2. Break the bones with a hammer, but do not knock hard, otherwise you can damage the nucleoli. Insert them into the hole of each apricot. Before that, you can taste the bones: if suddenly they turn out to be bitter, then you can use almonds or other nuts instead. It is not worth getting rid of the films of the nucleoli, because they will give an exquisite almond bitterness.
3. Place the apricots in a saucepan or bowl. Boil the syrup from water and sugar, as well as with the addition of citric acid: pour out the sugar and pour in the water. Put on medium heat and stir so that the sugar does not stick to the walls and bottom. Wait for the syrup to boil, then let it boil for 5 minutes. Gently place the apricots in it and twist the pan a little and drown the apricots in the syrup with a spoon. Put the pan on fire.
4. Bring to a boil and remove the resulting foam. Do not stir the jam during cooking; it is better to wiggle or turn the pan. Turn off the heat and set the jam for at least 10 hours or overnight. Similarly, boil the contents two more times after this time has elapsed, maintaining the intervals between the second and third boiling. The readiness of the jam can be judged by the thickness of the syrup and the translucency of the species.
5. Pour hot jam into sterile jars and close tightly with a lid or roll up. It is better to store jam in a dark place. Bon Appetit!