Apricot jam: TOP 25 cooking recipes for the winter, how much sugar do you need

On long, cold winter evenings, I really want something bright, sunny, reminiscent of warm summer days. Therefore, many housewives are actively stocking up on winter preparations made from various fruits. Moreover, the delicacy should not only be tasty, but also benefit the weakened body - be a storehouse of vitamins and nutrients. And amber jam made from garden apricots would be a great option.

Features of making apricot jam for the winter

To get a really great treat, you need to put as much sugar as fruit.And even more, depending on taste preferences. After the jam boils, it is cooked either strictly on time, or they look at the consistency they want to achieve. Usually the period of continuous cooking is no more than 40-50 minutes.

Specific selection of main ingredients

To obtain high-quality and tasty treats, dense, ripe, beautiful fruits are chosen. They should not be rotten, wormy, or too overripe. When using unripe garden fruits, the final product will be watery, unsaturated in color and aroma.

How to properly prepare the container?

For long-term storage of blanks for the winter, they responsibly approach the preparation of containers. The jars are thoroughly washed, and then steam sterilized over a saucepan, put in a microwave oven or fried in an oven.

How to make apricot jam at home?

To make jam, you need to prepare all the necessary ingredients, utensils, sterilize the jars and strictly follow the instructions of the recipes.

Classic recipe

This recipe was cooked by grandmothers, probably everyone remembers the huge aluminum basins boiling in the kitchens. But they continue to cook it now, thanks to the excellent taste and amber color of the final product.

Ingredients:

ripe apricots - 1 kilo;
sugar - 1 kilogram;
water - 200 milliliters.

Cooking technology:

Fruits are washed, broken and all the bones are taken out.
Now prepare the syrup: pour sugar into the pan and pour water. Then put on the stove and boil until the syrup becomes clear. Then apricots are poured into the pan, everything is mixed and the fire is turned off.
Wait for the mixture to cool, and then turn on the fire again and bring it to a boil. Do this procedure several times a day.
The next day they boil again, allow to cool, and then boil until tender and pour into sterilized jars.

"Five Minute" seedless with nucleoli

To make delicious, amber-sunny jam, you do not need to stand at the stove for hours at all. The recipe is quite simple and accessible to everyone, even for novice housewives. They take 2 kilograms of apricots, 3 kilograms of sugar and 800 milliliters of water.

The fruits are washed, dried, cut in half, removing the seeds. From them, after splitting, the kernels are extracted. Then fall asleep with sugar and leave for 8-9 hours. Why do they alternate 3 cooking periods of 5 minutes each, adding kernels and 2 periods of jam infusion.

In own juice

This is a simple, fairly quick, but very tasty recipe. The jam is amber in color, thick in consistency, like jam. It will take 1 kilogram of apricots and 500 grams of sugar.

It is important to choose dense, not overripe fruits. They are washed and dried well, and then divided into pitted halves. 500 ml jars are great for cooking.

Put apricots in them, sprinkling them with sugar, and leave to infuse for a couple of hours. Then they take a pan, lay out the bottom with a rag, put jars on it and pour water into it. Then put on fire and boil for 20 minutes.

In the oven

This option does not differ in taste from the traditional way, plus it saves time. To make such a jam, take 3 kilograms of apricots, 1 kilogram of sugar and 200 milliliters of wine vinegar.

The fruits are washed, broken into halves and all the bones are removed. Then put in a bowl, sprinkle with sugar, add vinegar and place for a couple of hours in a warm place.

Then preheat the oven to +180 C degrees and put the bowl on a baking sheet. Boil over low heat, stirring occasionally for several hours, depending on the thickness required.

In the bread maker

Jam prepared in this way has a beautiful, bright color. It turns out really tasty, with a piquant refreshing sourness. They take 800 grams of apricots, 700 grams of sugar, the juice of a third of a lemon and a sprig of thyme.

Apricots are washed, cut into slices, sprinkled with sugar and left for half an hour to let the juice. Then they are transferred to the tray of the bread machine, thyme and lemon juice are added.

Turn on the jam mode and close the lid. Boil for an hour and then pour into sterilized jars. To make jam, fruits are first interrupted in a blender.

In airfryer

An interesting and convenient option would be to make jam using an air grill. In terms of taste, it is in no way inferior to cooked on the stove, and making it is not at all difficult. Take 1 kilogram of fruit and 800 grams of sugar.

Then washed and pitted apricots are placed in jars and sprinkled with sugar. After that, they are left to let the juice flow for 6 hours, and then they are placed in an air grill and sterilized for 30-40 minutes.

In the slow cooker

For quick and convenient cooking in a slow cooker, take 1 kilogram of apricots, 500 grams of sugar, 100 milliliters (half a glass) of water and a tablespoon of lemon juice. Cook in the “stewing” mode for half an hour or “multi-cook” for 12-15 minutes. Then open the lid, stir and cook until tender.

Nut option

This cooking option is not just a jam, but a real tasty and nutritious fruit salad.

For cooking take:

1 kilo fruit;
sugar - 600 grams;
water - 20 milliliters;
walnuts (kernels) - 100 grams.

First you need to boil the syrup, and then boil the fruit in it. The secret is to place the nuts inside the apricots, in place of their pits, and secure with a wooden skewer.

With citric acid

The result is a jam with a beautiful, vibrant color and delicate texture. For 1 kilogram of fruit, add 1 kilogram of sugar and a third of a teaspoon of citric acid.

With oranges

This jam has an amazing, apricot-citrus aroma and rich, sweet taste. For cooking, the fruits are cut in half, the bones are pulled out and, sprinkled with sugar, the juice is left to flow for 10 hours. Oranges are crushed in a blender, added to apricots and sent to the fire.

Slightly unripe apricots - 1 kilogram.
Oranges with a thin peel - 400 grams.
Sugar - 900 grams.

With bones, royal recipe

Interesting, tasty and original recipe. It will take 1 kilogram of fruit, 500 grams of sugar and 250 milliliters (glass) of water. The fruits are washed, dried and the pits are removed. They are split, the kernels are taken out and put back into the fruit. After that, the syrup is boiled and the apricots are poured over it, allowed to cool, poured into a saucepan and boiled again. Then pour the fruit again. The procedure is repeated 2-3 times, poured into jars and rolled up.

With peaches

To prepare a fragrant, amber delicacy, take 1 kilogram of peaches and apricots and add 1.5 kilograms of sugar.

With grapefruits

This jam has a specific citrus taste, bright aroma and will enrich the body with all the necessary vitamins. For 2 kilograms of apricots, take 2 large grapefruits, add 1.8 kilograms of sugar and 3 tablespoons of lemon juice.

With almonds

The original will be the preparation of fruit jam with almonds. For this delicious and nutritious dessert, take 1 kilogram of apricots and sugar, as well as 100 grams of nuts.

With gelatin

An original, tasty version, as a result, the jam turns out to be a jelly-like, excellent independent dessert. It can be safely put on the table on any holiday. For 800 grams of fruit, take 1 cup of sugar, 15 grams of instant gelatin, a glass of water and a few grams (a pinch) of citric acid.

With lemon

Adding lemon improves the color, taste and consistency of the jam. It is put depending on the recipe and the number of ingredients, you can use both juice and zest.

Citrus

The unique aroma, taste and southern flavor will add a mixture of citrus fruits to apricot jam. For 1 kilogram of fruit, take 1 orange and half a lemon.

With spices

This exclusive delicacy is simply irresistible! Cinnamon, cardamom and clove buds, as well as lemon juice are added to 1 kilogram of fruit.

With cherry leaves

With this cooking option, fresh cherry leaves are added during cooking, which are removed after cooking.

Jam fried in a skillet

The peculiarity of this jam is that it is prepared in small portions. Fruits are laid out in a pan with a recess up and a teaspoon of sugar is poured into them, and then fried.

Halves in Polish amber syrup

This is how apricot jam is made in Poland. Fruit halves are cut into small cubes, sprinkled with sugar and fried in a pan until the cubes float in syrup.

In Armenian

An interesting way of cooking will be traditional Armenian jam. Take 1 kilogram of fruit and sugar and 0.5 liters of water. Apricots are cut into slices and boiled in 2 doses - 40 and 10 minutes each, and then poured into jars.

Azerbaijani

Jam with real Caucasian taste. This requires 1 kilogram of apricots, 500 grams of sugar, 0.5 teaspoon of s alt and 2-3 tablespoons of natural orange juice.

From unripe and green apricots

Interesting jam can also be prepared from small, green or unripe apricots with an unformed stone. They take 2-2.5 kilograms of sugar and the juice of a third of a lemon for 1 kilogram of small fruits.

From frozen apricots

A convenient recipe that can be used to make jam at any time of the year. 300 grams of sugar are taken per kilogram of frozen fruits, and the water after defrosting will become the basis for the syrup.

Further storage of the finished product

Rolled jam is stored in home pantries, with temperatures up to +20 C degrees, as well as in basements and cellars that do not freeze for the winter. Under such conditions, it lasts for a year.