Apricot jam slices for the winter

Apricot jam in slices is a very tasty and aromatic preparation. To preserve summer fruits and vegetables until winter, our ancestors came up with canning. Zakatka was made sweet and salty, from mushrooms, vegetables and fruits. Something that still warms the heart and soul in cold weather today is sunny apricot jam. Just two ingredients and a few hours - and this dessert will delight you all year long.

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 made from this fruit turns out to be a bright amber color, and the pieces of apricot that come across are like rays of sunshine. You will have to tinker with the preparation of the sweets, but the result is worth it.

1. 
   How to make thick apricot jam in slices for the winter? Prepare the fruit. Wash the apricots thoroughly so that no dirt or dust gets into the jam. Cut the fruit in half or quarters and remove the seeds. Kernels are not needed in this recipe.
2. 
   Prepare sugar syrup.Pour sugar into a deep bowl or large saucepan. Pour in a glass of cold water and place the dish on the fire. Stirring occasionally, heat the syrup until the sugar is completely dissolved and bring to a boil. After 1-2 minutes, turn off the heat.
3. 
   Place the prepared apricots in another, clean pan. Pour hot sugar syrup over the fruits until they are evenly covered. Leave the fruit to sit until the liquid has cooled completely. During this time, the apricots will release juice and absorb some of the sweetness.
4. 
   After the syrup has cooled, carefully pour it into the container in which it was prepared and boil again. Over medium heat, bring the liquid to a boil, then simmer for no more than 2 minutes. Remove the bowl from the heat and pour the syrup over the apricots again.
5. 
   Place the pan with fruit on low heat. Very carefully and slowly stirring, bring the contents to a boil, then keep on the fire for about 5 minutes. Remove the jam from the stove and leave to cool for several hours. After this, return the pan to the stove and repeat all steps 3 more times.
6. 
   Pour the hot jam into small sterilized jars and close with the prepared lids. Store the jam in a cool place and enjoy its taste throughout the year.

Bon appetit!

How to cook apricot jam in seedless slices?

This recipe absolutely should be in the treasury of all those housewives who love to cook and treat themselves to jam. Apricot dessert turns out to be a beautiful sunny color. There is no shame in putting such a treat on the holiday 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, take ripe but firm apricots. Soft and overripe fruits will lose their shape in the jam and it will not be as attractive. Rinse the fruits under running water. Cut the apricots in half or quarters and discard the pits. They are not needed in this recipe.

2. Place the chopped apricots in a deep saucepan. Pour sugar in there too. Stir the fruit and cover the pan with a lid. Leave to steep for at least several 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. Place the pan with fruit and syrup on the stove and cook over medium heat until boiling. Carefully skim off the foam using a wooden spoon and cook for about 5 minutes more.

4. Prepare containers for preservation. Preheat the oven to 100 degrees and place half-liter jars there for 15 minutes to sterilize them. Boil water in a small saucepan and lower the lids into it for 2-3 minutes. They can also be sterilized together with jars in the oven.

5. Pour the hot jam into sterile jars and let cool slightly. Then close the lids tightly and leave to cool completely. Store the finished jam in a cool place and enjoy sunny jam all year round.

Bon appetit!

Very tasty apricot jam in slices with kernels for the winter

Apricot jam is a delicious addition to pancakes or buns. It can also be eaten separately with tea. Cooked from apricot pieces, it turns out thick and golden. And if you add kernels to it, a light nutty note and pleasant tartness 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 the apricots, paying attention to each fruit, especially if they are purchased. It is important that the fruits are clean, because they go into the jam along with the skins. Cut the apricots into two or four pieces. Remove the seeds and dry them. Since jam requires inner kernels, and whole ones, the outer layer must be removed. This is easier to do with dry seeds than with wet ones. Using a hammer, garlic press or nut crusher, carefully crack the pit and remove the kernels. You won't need them all, just a handful is enough.

2. Place the chopped fruit in a bowl or large pan in which the jam will be cooked, cut side up in one layer and sprinkle with sugar. Place another layer of apricots on top and also cover them with sugar. Do this with all the fruits. This method will speed up the process of releasing juice and sweetening the fruit, and therefore reduce cooking time. Leave to infuse for several hours.

3. After this time, place the pan with 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 cook for exactly 5 more minutes. Skim off any foam that forms with a wooden spoon. Turn off the heat and leave the sweetness 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. At 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.Place hot jam with apricot slices and kernels into still warm vessels. Cover them with sterile lids. Place the jars in a dark place, bottom up, and wait until they cool completely. The jam is ready! You can enjoy it right away or store it in the 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 much longer. And in order to preserve the fruit longer, we can turn it into jam. It will delight you all year with its sweetness and vitamins.

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 fruits into halves and remove the seeds; they are not needed. Cut each half into 2-3 more pieces. Place the chopped fruit in a saucepan and add sugar, distributing it evenly. Leave to soak for an hour.

2. At this time, take care of the citrus. Wash the orange thoroughly under warm water with a sponge to remove the wax that is used on fruits from distant lands. Dry the fruit with a paper towel. Using a fine grater, remove the zest. Peel the white layer from the orange and divide it into slices. Roughly chop them into smaller pieces. After an hour, add the zest and citrus to the apricots.

3. Pour the juice of half a lemon into the fruit, it will help prolong the freshness of the jam. Place the pan on the stove and boil the contents over high heat.Reduce heat and cook the mixture for another 50 minutes at a low simmer. Shake the pan occasionally to lightly mix the jam.

4. While the fruit is cooking, sterilize the jars. This can be done by placing them in a pan of boiling water for 3-4 minutes. Place the lids in boiling water for 1-2 minutes.

5. Towards the end of cooking, stir the jam 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 it immediately over pancakes or white bread, or store it for up to a year.

Bon appetit!

Thick apricot jam in slices with gelatin for the winter

Jam made from apricot slices with gelatin is one of the easiest versions of this dish to prepare. Gelatin helps reduce the syrup cooking time, and the result exceeds all expectations. Apricots taste like fresh ones, and children will like 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. Place sugar and gelatin in a bowl. Whisk together the dry ingredients. The amount of sugar varies depending on how sweet you like your jam. Five hundred grams is enough to make it tasty.

2. Wash the apricots well under running water to remove all dust and dirt. Dry the fruit and cut into slices. Discard the bones. Place the fruits in a large saucepan and cover with a mixture of sugar and gelatin. Leave the apricots to steep for 5 hours so that the fruit releases its juice and becomes saturated with sweetness.

3. After this time, place the pan with the future jam on the stove.Gently stirring, heat the contents and bring to a boil. Since gelatin loses its properties when boiling, the mixture cannot be boiled, only heated too much.

4. During cooking, abundant foam forms. Carefully remove it with a wooden spatula. Prepare dishes for seaming. Sterilize the jars by placing them, neck down, in boiling water for a few minutes. Do the same with the lids.

5. Place the hot dessert into jars and roll up. Place them with the lids down and wrap them in a towel or thick cloth to better preserve them, since the jam does not cook for long. Wait until it cools down completely. Store the finished sweet in a cool, dark place for no longer than one year.

Bon appetit!

How to make apricot jam slices in syrup?

To preserve the sweetness of fruits for a long time and enjoy their taste and benefits even in cold winter, preserve them in sugar syrup. Apricot jam turns out to be sweet in a southern way, the fruits have a beautiful golden color, and the syrup is transparent. Please 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 slices and discard the seeds.

2. Pour sugar into a saucepan and fill it with two glasses of cold water. Stir and place the dishes on the stove. Cook the syrup, stirring constantly, over medium heat. Add a level teaspoon of citric acid; it will help make the jam more homogeneous and prevent it from becoming sugary.Cook the syrup until the sugar is completely dissolved and begins to boil. In order for it to be transparent, it must be constantly stirred.

3. When the syrup boils for 2-3 minutes, carefully transfer the prepared fruits into it. Careful not to burn yourself, shake the pan to distribute the liquid evenly over the surface of the fruit. At this stage, you can no longer stir the syrup or immerse the fruit in it with a spoon.

4. Increase the heat and cook the apricot jam for 15 minutes. During this time, shake the pan in a circular motion every two minutes. This is necessary to ensure that the fruit is constantly in 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 slices 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 using a saucer. Drop a little syrup into it and draw a line down the middle with a spoon. If the syrup stays in place, it is ready; if it spreads, boil it for about 5 more minutes.

6. Place apricots equally into sterilized half-liter jars. Pour hot syrup over fruit. Fill all jars to the top, leaving as little air as possible. This way you will avoid the formation of mold. Close the jars with boiled lids. Turn them over and keep them like this until they cool completely. Serve the finished jam immediately or store in a cool, dark place for no more than a year.

Bon appetit!