Apricot jam: a simple homemade recipe with photos and videos

Apricot jam is nice to eat in the cold winter. Properly prepared product pleases with a sunny color and excellent aroma.

Gardeners are looking for ways to preserve the harvest of sunny berries. Apricots are dried and frozen. But the fastest way to prepare is jam. It preserves vitamins. The consistency of the product allows you to spread it on bread. Some gardeners decorate pastries with amber jam.

Delicious Benefit: Dessert cooked according to the rules is stored at room temperature. This is important for summer residents who do not have a cellar.

The specifics of making apricot jam

Before cooking, evaluate the product being cooked. It is characterized by:

1. Jam - a product with a dense homogeneous consistency. It retains its shape and does not spread. Some varieties produce a marmalade-like jam.
2. It is boiled without making syrup. The water is replaced by the released juice.
3. Cooking is done in 1-2 doses. Take a break to add possible ingredients or puree.
4. Peel, pits or pieces of undercooked berries are not allowed in the product.

It is important not to overcook the product: changing from amber to brown indicates spoiled taste. There is no way to fix the situation.

How to choose and prepare apricots

The outcome of the whole event depends on the competent choice of raw materials. Gardeners like to make jam due to the fact that overripe and even mashed berries are suitable for it. An excellent product is obtained from a perch. The only downside is the big bone. This should be taken into account when calculating the amount of sugar.

The main conditions for choosing apricots:

• the skin should remain intact;
• fruit must retain marketability (no rot).

The berries rejected during sorting are not thrown away, but turn into a he althy and tasty delicacy. Jam is liked by adults and children.

Before cooking, the raw materials should be washed in a colander under running cold water. Then spread on a paper towel to separate excess moisture.

The bones of most varieties are easily removed by hand. But sometimes summer residents help themselves with a knife.

Most recipes are given by weight for pitted apricots. The dry product should be weighed, then the removed bones. The difference is the weight of the pitted fruit.

Methods for making apricot confiture at home

Gardeners have accumulated enough recipes for a delicious dessert. They differ in the set of ingredients and cooking technology. But everyone deserves attention. Every housewife can find a suitable one.

Easy winter recipe

This dessert will turn out even for inexperienced chefs. And the thick product will delight all family members and guests with a summer taste. Ease of preparation will allow you to process a large crop of sunny fruits. Enough to stock up on sugar and some time.

Required:

• pitted apricots - 1 kilo;
• granulated sugar - 750 grams.

How to cook:

• put prepared berries in a copper basin;
• fill with sugar;
• leave for 2-3 hours to separate the juice;
• put on a slow fire;
• bring to a boil and cook for 15 minutes;
• remove foam regularly;
• remove from heat and cool;
• purée with a blender until smooth;
• put on fire, bring to a boil and cook for 5 minutes.

In the absence of a blender, the fruits can be rubbed through a sieve. They are cooled first.

Pack the finished dessert in sterile jars and immediately roll up. Turn over and wrap. After cooling, store at room temperature in a dark place.

In the slow cooker

This recipe will delight summer residents with a limited amount of free time. The slow cooker does not require the presence of the owner: it can cook the dessert itself. It is enough for the gardener to prepare and lay the ingredients.

What you need:

• 1 kilo of pitted apricots;
• 750 grams of sugar;
• citric acid.

How to act:

• put the berries in the multicooker bowl;
• fill with sugar;
• turn on the "Vegetables" mode for 2 minutes to extract juice;
• after finishing puree apricots;
• add citric acid;
• turn on the "Baking" mode (set time - 20 minutes);
• after finishing, carefully remove the foam.

Pack the finished hot delicacy in sterile jars, roll up with sterile lids. Apricot dessert is kept on a shelf in the kitchen.

With a blender

This kitchen appliance will always save the gardener's time. It is permissible to use a submersible or a glass. The first one is more convenient: you can puree apricots immediately in the basin.

What to cook for cooking:

• apricots - 1.5 kilograms;
• granulated sugar - 1 kilogram;
• citric acid.

How to act:

• pure fruits with a blender;
• put in the basin;
• put on fire and add 500 grams of sugar;
• bring to a boil and cook for 5 minutes;
• add 500 grams of sugar and cook for another 5 minutes;
• pour the last pound and cook for 10 minutes;
• add citric acid at the end.

Ready jam immediately pour into sterile jars and seal. The treat is stored in the room until the next harvest.

In the bread maker

This kitchen utensil heats up gradually. It has a "Proof dough" option. During kneading, automatic mixing takes place. Summer residents are given the opportunity to reduce the time they are present when making jam.

What to cook:

• apricots - 1.5 kilograms;
• granulated sugar - 1 kilogram.

How to cook a treat:

• mashed apricots;
• put in the bowl of the bread machine and cover with sugar;
• enable the "Proofing dough" option;
• enable the option "Baking Buns";
• ready jam immediately put into jars and roll up.

Some models of bread machines have combined modes: when you select "Baking", "Proofing the dough" occurs first.

Stoneless

In rare cases, apricot pits come off with a lot of pulp. A little trick will help to make jam from such fruits:

• put apricots in a saucepan and put in a water bath;
• keep water at a barely noticeable boil for 30 minutes;
• chill.

Steamed apricots will easily separate from the pits. Then the summer resident remains to apply the recipe he likes. The released juice should also be used in cooking.

With agar-agar

Agar-agar is a herbal preparation made from red or brown algae. This complex substance has a gelling effect. With its help in cooking, they achieve the desired consistency of products. Food technologists designate the substance with the code E406. The quality of the ingredient is easy to determine by color: white or slightly yellowish is the best.

Apricot jam with agar-agar is thick. Cooking time is reduced.

What you need:

• 1 kilogram of apricots;
• 1 kilogram of granulated sugar;
• 10 grams of agar-agar;
• water for soaking.

How to cook step by step:

1. Pour apricots with half the amount of granulated sugar. Leave for 1 hour to separate the juice.
2. Put on fire and boil for 1 minute.
3. Cool and puree.
4. Add the second half of the sugar and cook for 7 minutes. Remove from heat.
5. Soak agar-agar in water according to instructions.
6. Put the soaked agar-agar into the jam. Stir until completely dissolved.
7. Put on fire. Cook for 2 minutes. Stir constantly.

Hot dessert cork. The jam retains a light yellow color. The consistency becomes thick. This product can be used together with cream to fill tartlets.

With gelatin

Gelatin is an analogue of agar-agar. This substance gives the jam the required density. Cooking time is reduced. But gelatin is made from the bones and cartilage of animals. Some sensitive summer residents note a change in the taste of apricots.

What you need:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 3 tablespoons of gelatin.

How to make delicious jam:

• put fruits in a basin and cover with sugar;
• leave for 3-4 hours to extract juice;
• drain a glass of juice (you will need it to soak the gelatin);
• purée contents (use immersion blender or press);
• bring contents to a boil;
• heat slowly for 10 minutes;
• dissolve gelatin in juice according to package instructions;
• add gelatin to the product, stir;
• heat and cook for 3 minutes.

Remove the finished delicacy from the heat, put in dry sterile jars and roll up. The dessert is stored for six months at room temperature.

With almonds

Adding all kinds of nuts to fruit dishes is a long-standing culinary tradition. They give an unexpected touch to your favorite treat. Some summer residents use only sweet almonds, others combine sweet and bitter in arbitrary proportions. Who loves what!

What you need:

• 1 kilogram of apricots;
• 750 grams of granulated sugar;
• 1 teaspoon cinnamon;
• 200 grams of shelled almonds.

It should be remembered: nut flakes spoil the taste of the finished product.

How to make unusual jam:

• Pour almonds into a bowl, pour boiling water for 10 minutes;
• then immerse in cold water for 5 minutes;
• Pour boiling water again for 5 minutes;
• drain the water, peel the almonds;
• dry nuts and cut into desired pieces;
• pour apricots with sugar;
• put on fire and cook for 10 minutes;
• add cinnamon, nuts and cook for another 10 minutes.

Spread the finished jam into clean jars. The delicacy is stored in the cellar or on the bottom shelf of the refrigerator for 3-4 months.

With lemon

This recipe will appeal to gardeners who prefer a sour taste. It is given by the lemon. What you need:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 1 medium lemon.

How to act:

• prepare the lemon: use a special knife to erase the zest, peel off the films;
• cut lemon into slices;
• purée lemon and apricots;
• put in a basin, cover with sugar;
• put on fire and boil for 5 minutes;
• add zest and simmer for 15 minutes.

Pack the hot product in sterilized containers, seal. Dessert is stored in the refrigerator for six months.

With orange

The traditional combination is used: orange and cinnamon. Jam takes on a New Year's touch.

What to get:

• 1 kilogram of apricots;
• 1 kilogram of sugar;
• 1 medium orange;
• half a teaspoon of cinnamon.

How to act:

• peel the zest from the orange;
• clean and remove white films;
• apricots and orange puree;
• put in a bowl and cover with sugar;
• put on fire and cook for 10 minutes;
• put cinnamon and zest and cook for another 10 minutes.

Pour the finished jam into sterile jars and roll up. The treat is stored at room temperature until the next harvest.

With vanilla and cane sugar

Using brown sugar. It retains the molasses that is removed during the purification of white refined sugar. This ingredient is less sweet, has a bitter aftertaste. Natural vanilla adds sophistication to the jam.

What to prepare:

• 1 kilogram of apricots;
• 800 grams brown sugar;
• 2 vanilla pods.

How to act:

• mashed apricots;
• put in a bowl and cover with sugar;
• bring to a boil and simmer for 10 minutes;
• add vanilla seeds and cook for 10 more minutes.

Spread the hot treat into clean jars. Jam is stored in the refrigerator for 5-6 months.

How to store apricot jam

Apricots contain a sufficient amount of preservatives - acids and sugars. Jam is made without water. The crushed consistency allows you to evenly boil all the components of the dessert. Therefore, traditional jam (with the indicated amount of sugar) is stored in sterile jars at room temperature until the next harvest

The exception is jams with additives. Changing the recipe will result in a shorter shelf life. These desserts are kept in the refrigerator.

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