Apricot jam for the winter

Apricot jam for the winter is a fragrant delicacy that will delight you with its bright taste and color. The finished product can be served with tea or used to make homemade pies and pies. To make original jam, take note of the step-by-step recipes with photographs from our proven culinary selection.

A simple recipe for pitted apricot jam for the winter

A simple recipe for seedless apricot jam for the winter differs from making jam both in the cooking method, because it takes no more than 20 minutes, and in its uniform thick texture. Apricots are carefully prepared and ripe fruits are taken with a small amount of greenish ones, as they contain more pectin. Apricots are crushed using any gadget and the proportion of fruit and sugar for good hardening of the jam is always 1:1, because apricots are sweet. The recipe is the simplest.

1. 
   How to make apricot jam for the winter? Rinse the apricots selected for making jam thoroughly under running water. Then cut them into small pieces, removing the seeds at the same time.
2. 
   Place the chopped apricots in the bowl of a blender or food processor and grind at low speed until smooth.
3. 
   To ensure the correct proportion of ingredients, weigh the resulting apricot mass. And measure out the required amount of sugar.
4. 
   Pour the sugar into the mixture in portions, stirring it immediately with a spatula until it dissolves well.
5. 
   Pour the apricot puree with dissolved sugar into a container special for making jam and bring to a boil over medium heat.
6. 
   Carefully remove the foam from the surface and cook the jam for 20 minutes, stirring occasionally with a wooden spoon.
7. 
   Sterilize jars and lids for the product using a dry method. Pour the prepared pitted apricot jam into jars, immediately seal it tightly, cool upside down and under the “fur coat,” and then transfer it to a storage place for ordinary home preserves. Delicious and successful preparations!

Classic apricot jam without seeds

Thick apricot jam will surprise you with its amber hue and pleasant fresh aroma. The delicacy can be prepared for storage and served with tea at any time of the year.

Cooking time: 5 hours

Cooking time: 40 minutes

Servings – 3 cans

Ingredients:

• Apricots – 1.2 kg.
• Sugar – 3 tbsp.

Cooking process:

1. Soak the apricots in cold water, rinse thoroughly, then cut into halves and remove the pits.

2. Sprinkle the prepared fruits with sugar and leave for 4 hours.

3. When the apricots release juice, they can be moved to the stove.Bring to a boil and then cook over moderate heat for 15-20 minutes. Let the contents cool slightly, then grind it using a blender and put it on the fire again. Boil for 5 minutes and you're done!

4. Pour the jam into sterilized jars, close the lids and turn over until it cools completely. After which the thick apricot delicacy can be transferred to storage.

Thick apricot jam with gelatin

Apricots, as fruits with a high content of pectin, do not require thickeners when making jam, but for lovers of thick desserts, in this recipe we prepare thick apricot jam with gelatin as a natural thickener. This jam has a special taste and aroma, because it does not take long to cook, and the texture will be like jelly with a bright orange color. Gelatin for jam is pre-soaked in cold water, and its quantity can be used to regulate the thickness of the jam; less sugar is added to the jam.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Apricots without pits – 1 kg.
• Sugar – 500 gr.
• Gelatin – 15 gr.
• Water for gelatin 90 ml.

Cooking process:

Step 1. Pour gelatin in a separate cup with cold water in a ratio of 1:6 and leave to swell. Dry sterilize jars with lids. Rinse the apricots, cut into pieces, removing all the seeds, transfer to a bowl for making jam and, using an immersion blender, grind into a homogeneous puree.

Step 2. Completely dissolve the calculated amount of sugar in the prepared puree. Then place the bowl with the puree over medium heat. Bring the puree to a boil while constantly stirring and remove the foam from the surface.

Step 3. Cook the jam for no more than 5 minutes and turn off the heat.Place the swollen gelatin into the hot jam and stir thoroughly with a spoon until it is completely dissolved.

Step 4. Pour the prepared apricot jam with gelatin into sterile jars, seal it tightly and, after completely cooling, move it to a cool and dark storage place, but it is better to store it in the refrigerator. Good luck and delicious preparations!

Five-minute apricot jam for the winter

Preparing apricot jam using the “five-minute” method allows you to preserve the natural color and taste of this fruit as much as possible. The jam is prepared in two ways: by boiling it three times for 5 minutes each, but in this case the beautiful color is lost, or by boiling it for 5 minutes with the addition of a thickener, and in this recipe we use agar-agar.

Cooking time: 40 minutes.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Apricots without pits – 2 kg.
• Sugar – 1 kg.
• Lemon juice – 50 ml.
• Agar-agar – 20 gr.
• Water for soaking agar-agar – 50 ml.

Cooking process:

Step 1. Cut selected and well-washed apricots into halves and remove the pits. Transfer them immediately into a bowl for making jam. Measure out the remaining ingredients according to the recipe proportions. Pour agar-agar with water.

Step 2. Grind the sliced ​​apricots, with the addition of lemon juice for a fresh taste and the calculated amount of sugar, either with an immersion blender, but if you don’t have one, then grind them in a meat grinder or grind them in the bowl of a food processor. Bring apricot puree with sugar to a boil over medium heat, add agar-agar to it, mix well, skim off the foam and cook the jam over low heat for exactly 5 minutes. At the same time, constantly stir the jam with a spatula so that it does not burn.

Step 3.Sterilize small jars with lids for this preparation in advance using a hot method. Carefully package the prepared jam into jars, seal tightly and leave to cool at room temperature. There is no need to cover the jam with a fur coat.

Step 4. Place part of the five-minute apricot jam in a bowl to take a sample. It is advisable to store jam only in a cool place. Delicious and successful preparations!

Apricot jam through a meat grinder for the winter

Delicate and aromatic apricot jam is obtained by grinding the fruit in a meat grinder. This preparation will serve as an original homemade dessert. You will also be pleased with the speed of preparation of the delicacy.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 1 jar

Ingredients:

• Apricots – 700 g.
• Sugar – 150 g.

Cooking process:

1. Soak apricots in cold water and rinse thoroughly. Then cut the fruits into halves, removing the seeds.

2. Pass the apricots through a meat grinder until they become pulp.

3. Pour the resulting puree into a saucepan, add sugar, stir and leave for 10-1 minutes so that the dry ingredient dissolves a little. Then put the pan on the stove and boil for 20 minutes, stirring occasionally.

4. We begin to sterilize the jar in advance. Immediately pour hot jam into it and close the lid. Let it cool completely at room temperature, then you can store it. Ready!

A simple recipe for apricot jam with orange

The recipe for making apricot jam with orange is simple and quick. The tandem of these two fruits in dessert creates a new taste. The jam has a thick texture and an amazing amber color.One large orange is enough for 1 kg of apricots, and the amount of sugar can be reduced by storing the jam in the cold. We use the orange with the peel and its bitterness is not felt in the jam.

Cooking time: 40 minutes.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients:

• Apricots without pits – 1 kg.
• Sugar – 0.8-1 kg.
• Large orange – 1 pc.

Cooking process:

Step 1. Apricots for jam are washed under running water, cut into pieces while removing the seeds. The chopped apricots are transferred to a container for making jam and crushed with a kitchen gadget to a homogeneous puree.

Step 2. The orange is thoroughly washed with a brush so that all the “chemicals” are washed off from the surface. Then the fruit, without removing the peel, is cut into very small pieces, and the seeds are removed. The orange slices are placed in a bowl with the apricot puree.

Step 3. Then the calculated amount of sugar is poured into the puree. The dishes are placed on medium heat. With constant stirring with a spatula, the jam cooks for exactly 15 minutes from the start of boiling. For a thicker texture of the dessert, the heat during cooking can be constantly increased to maximum, then some of the liquid will evaporate. The foam disappears from the surface on its own, but the remaining residue can be removed.

Step 4. Jars with lids are sterilized in advance using a dry method. Hot apricot jam with orange is poured into jars, hermetically sealed and cooled for at least 4 hours upside down and under a blanket. After cooling, such jam will be dense and can be stored well in a dark place, even in a home pantry. Delicious and successful preparations!

Flavored apricot jam with lemon

Apricot jam with lemon is easy and quick to prepare.Lemon reduces the cloying sweetness of apricot and makes the texture of the dessert more dense due to its pectin, which is convenient not only for spreading on toast or sandwiches, but also for filling homemade baked goods. In this recipe, we add only lemon juice to the jam, but you can use the whole fruit.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Apricots without pits – 600 gr.
• Sugar – 600 gr.
• Lemon – ½ pc.

Cooking process:

Step 1. Immediately measure the jam ingredients according to the recipe proportions. Sort the apricots, removing damaged fruit.

Step 2. Then rinse the apricots well with cold water and remove excess liquid in a colander. Lemon, if you use more than just juice, rinse it with a brush.

Step 3. Remove pits from clean apricots and cut the fruit into pieces.

Step 4. Place the chopped apricots along with juice or sliced ​​lemon into a blender bowl.

Step 5. Grind these ingredients at high speed until smooth and homogeneous.

Step 6. Pour the resulting fruit mass into a bowl for making jam, add the calculated amount of sugar to it, stir and place over medium heat.

Step 7. Cook the jam, stirring occasionally with a spatula, and for 30 minutes from the start of boiling over low heat. For a thicker consistency, the cooking time can be increased slightly.

Step 8. Pour the prepared jam hot into a pre-sterilized jar and seal it tightly.

Step 9. Then place the jar of apricot and lemon jam on the lid, cover it with a terry towel for a day and, after cooling, store it in any dark place. Delicious and successful preparations!

Thick apricot jam with agar-agar for the winter

Modern recipes for preparing various jelly desserts, along with gelatin and pectin, include agar-agar, and thick apricot jam with it will be no exception. This natural vegetable thickener has significant advantages: it reduces cooking time and the amount of sugar, preserves the natural color and aroma of apricots and its gelling properties higher than gelatin. Agar-agar has a concept - “gel strength” and for jam it is best 900. We choose ripe and sweet apricots.

Cooking time: 1 hour.

Cooking time: 25 minutes.

Portions: 1.2 l.

Ingredients:

• Apricots without pits – 1.2 kg.
• Sugar – 500 gr.
• Agar-agar – 6 gr.
• Water – 150 ml.

Cooking process:

Step 1. Rinse the apricots selected for jam well, cut into halves and remove the pits. Be sure to weigh the peeled fruits.

Step 2. Then grind the apricots in any way, with a blender, meat grinder or food processor, into a homogeneous puree.

Step 3. For a more delicate texture of the dessert, rub the puree through a fine sieve to remove any remaining fruit peel.

Step 4. Pour the puree into a bowl for making jam, add half the calculated amount of sugar, stir and bring the mixture to a boil over low heat.

Step 5. Pour agar-agar (6 g is 3 level teaspoons) into a ladle, cover with cold water and leave for 10 minutes to swell.

Step 6. Then put it on low heat, add the rest of the sugar and, stirring constantly with a spoon, bring the solution to a boil.

Step 7. Pour the agar-agar solution with sugar into the boiled apricot puree in a thin stream and while vigorously stirring. Cook the jam for 5 minutes from the start of boiling. Agar-agar does not lose its gelling property when cooked.

Step 8Then pour the hot jam into pre-sterilized jars, seal tightly and leave to cool without wrapping it in a fur coat.

Step 9. The cooled apricot jam with agar-agar will acquire a thick texture and should preferably be stored in a cool and dark place. Delicious and successful preparations!

A simple recipe for thick apricot jam with pectin

Thick apricot jam with pectin is easy to prepare and does not require much time. Pectin (there is a little of it in apricots), like agar-agar, in jam helps preserve the color and taste of apricots, and makes the texture glossy, soft and at the same time thick. For jam, yellow or apple pectin is chosen and its amount is related to the amount of sugar in the dessert; the more sugar, the less pectin is needed. This recipe will make the jam quite thick.

Cooking time: 40 minutes

Cooking time: 25 minutes.

Portions: 1.2 l.

Ingredients:

• Apricots without pits – 1 kg.
• Sugar – 400-600 gr.
• Apple pectin – 20 gr.

Cooking process:

Step 1. Rinse the apricots well under running water, cut into halves and remove the pits. Then weigh them. Measure out the amount of sugar and pectin according to the recipe. Place the sliced ​​apricots in a plastic bowl and place in the microwave at maximum power for 7-10 minutes.

Step 2. Grind soft apricots using any method into a homogeneous puree, which is immediately poured into a container for making jam. Add the calculated amount of sugar to the puree, leaving two spoons for pectin. Over medium heat and with constant stirring, bring the apricot mass to a boil and cook the jam for no more than 5 minutes.

Step 3. In a bowl, mix the pectin and remaining sugar well.“Rain” the mixture so that the pectin does not form a lump, pour it into the boiling jam, while actively stirring the mixture with a spoon. Cook the jam with pectin for 2 minutes and turn off the heat.

Step 4. Sterilize jars and lids in advance. Pour the prepared apricot jam with pectin into jars, seal tightly and leave to cool. It will become thick only after a day. It is better to store this jam in a dark and cool place. Delicious and successful preparations!

Delicious apricot and peach jam

Late apricots and early peaches go well together, and your jam from them will be a real delicacy - thick, very tasty with a bright color. You can choose the proportion of fruit according to your preference. In this recipe, add a little citric acid for sourness, and fresh basil for a variety of taste.

Cooking time: 50 minutes

Cooking time: 20 minutes.

Portions: 1.7 l.

Ingredients:

• Lemon basil – 3 sprigs.
• Citric acid – 1 tsp.
• Apricots – 900 gr.
• Peaches – 650 gr.
• Sugar – 1.4 kg.

Cooking process:

Step 1. Wash the peaches and apricots well under running water, cut them into halves along the groove and remove the pits.

Step 2. Then grind the fruits into a homogeneous puree using a blender or a meat grinder with a fine grid.

Step 3. Pour the resulting puree into a saucepan for making jam, add the amount of sugar indicated in the recipe and put it on high heat. While stirring with a wooden spatula, bring the puree to a boil and the sugar is completely dissolved. Once the boil begins, turn the heat to medium and cook the jam for 15 minutes.

Step 4. Then add citric acid to the jam and add basil leaves. Cook the jam for another 15 minutes.

Step 5.By the end of cooking, the consistency of the jam will become thicker, and the color will become beautiful and bright due to citric acid.

Step 6. Pour the prepared apricot and peach jam into pre-sterilized jars and seal hermetically with boiled lids.

Step 7. Let the jars of jam cool completely; after cooling, the dessert will be thicker and the color will be amber. We transfer the jam to any cool place for storage. Delicious and successful preparations!