A simple recipe for making apricot jam at home for the winter

Apricot jam is a nice treat in the cold winter. A properly prepared product will delight you with its 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 it is jam. It preserves vitamins. The consistency of the product allows you to spread it on bread.Some gardeners decorate baked goods with amber jam.

The advantage of the delicacy: the dessert prepared according to the rules is stored at room temperature. This is important for summer residents who do not have a cellar.

Specifics of making apricot jam

Before cooking, you should evaluate the product being prepared. It is characterized by:

1. Jam is a product with a dense, uniform consistency. It retains its shape and does not spread. Some varieties produce 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 steps. A break is made to add possible ingredients or puree.
4. Peels, seeds or pieces of undercooked berries are not allowed in the product.

It is important not to overcook the product: color changing from amber to brown indicates a spoiled taste. It is impossible to correct the situation.

How to select and prepare apricots

The outcome of the entire event depends on the correct choice of raw materials. Gardeners like to make jam because overripe and even bruised berries are suitable for it. An excellent product is obtained from the pole. The only drawback is the large bone. This should be taken into account when calculating the amount of sugar.

The main conditions for choosing apricots:

• the skin should remain intact;
• The fruit must remain marketable (rot is unacceptable).

Berries rejected during sorting are not thrown away, but are turned into a healthy and tasty treat. Adults and children like jam.

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

The seeds of most varieties can be easily removed by hand. But sometimes summer residents help themselves with a knife.

Most recipes are given by weight for pitted apricots. You should weigh the dry product, then the removed seeds. The difference is the weight of the seedless fruit.

Methods for preparing apricot jam at home

Gardeners have accumulated enough recipes for delicious dessert. They differ in the set of ingredients and preparation technology. But all are worthy of attention. Every housewife can find a suitable one.

A simple recipe for the winter

Even inexperienced cooks can make this dessert. And the thick product will delight all family members and guests with its summer taste. The simplicity of preparation will allow you to process a large harvest of solar fruits. All you need is some sugar and some time.

You will need:

• pitted apricots – 1 kilogram;
• granulated sugar – 750 grams.

How to cook:

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

If you don’t have a blender, the fruits can be rubbed through a sieve. They are cooled first.

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

In a slow cooker

This recipe will delight summer residents with limited free time. The multicooker does not require the presence of the owner: it can cook the dessert itself. All the gardener needs to do is prepare and lay out the ingredients.

What do you need:

• 1 kilogram of pitted apricots;
• 750 grams of sugar;
• lemon acid.

How to proceed:

• place the berries in the multicooker bowl;
• sprinkle with granulated sugar;
• turn on the “Vegetables” mode for 2 minutes to release juice;
• when finished, puree the apricots;
• add citric acid;
• turn on the “Baking” mode (set time – 20 minutes);
• After finishing, carefully remove the foam.

Pack the finished hot treat into sterile jars and seal with sterile lids. Apricot dessert is stored on a shelf in the kitchen.

Using a blender

This kitchen appliance will always save the summer resident’s time. It is acceptable to use a submersible or glass. The first one is more convenient: you can puree apricots directly in a basin.

What to prepare for cooking:

• apricots – 1.5 kilograms;
• granulated sugar – 1 kilogram;
• lemon acid.

How to proceed:

• Puree the fruits in a blender;
• put in a 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 out the last half kilo and cook for 10 minutes;
• add citric acid at the end.

Immediately pour the finished jam into sterile jars and seal. The delicacy is stored in the room until the next harvest.

In the bread machine

This piece of kitchen utensil heats up gradually. It has a "Proof the dough" option. When kneading, automatic mixing occurs. Summer residents have the opportunity to reduce the time they spend making jam.

What to cook:

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

How to cook the delicacy:

• puree apricots;
• place in a bread maker bowl and cover with sugar;
• enable the “Dough proofing” option;
• enable the “Baking buns” option;
• Immediately pour the finished jam into jars and roll up.

Some models of bread makers have combined modes: when you select “Baking”, “Dough proofing” occurs first.

Seedless

In rare cases, apricot pits separate with a large amount of pulp.A little trick will help you make jam from such fruits:

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

Stewed apricots will easily separate from the pits. Then the summer resident needs 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, the required consistency of products is achieved. Food production technologists designate the substance with code E406. The quality of an ingredient can be easily determined by its color: white or slightly yellowish is the best.

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

What do 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. Cover the 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. Place the soaked agar-agar into the jam. Stir until completely dissolved.
7. Put on fire. Cook for 2 minutes. Stir constantly.

Seal the hot dessert. The jam remains light yellow in 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 thickness. Cooking time is reduced. But gelatin is made from animal bones and cartilage.Some sensitive summer residents note a change in the taste of apricots.

What you will need:

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

How to make delicious jam:

• place the fruits in a basin and cover with sugar;
• leave for 3-4 hours to release the juice;
• drain a glass of juice (it will be needed for soaking the gelatin);
• puree the contents (use an immersion blender or press);
• bring the contents to a boil;
• warm up slowly for 10 minutes;
• dilute gelatin in juice according to the instructions on the package;
• add gelatin to the product, stir;
• heat and cook for 3 minutes.

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

With almonds

Adding all types of nuts to fruit dishes is a long-standing culinary tradition. They add an unexpected twist to your favorite delicacy. Some gardeners use only sweet almonds, others combine sweet and bitter in arbitrary proportions. Who loves what!

What you will need:

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

Please remember: nut flakes spoil the taste of the finished product.

How to make unusual jam:

• pour almonds into a bowl, pour boiling water over them 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 the nuts and chop into desired pieces;
• cover apricots with sugar;
• put on fire and cook for 10 minutes;
• add cinnamon, nuts and cook for another 10 minutes.

Place 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. That's what lemon gives. What you will need:

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

How to proceed:

• prepare the lemon: use a special knife to wipe off the zest and peel off the membranes;
• divide the lemon into wedges;
• puree lemon and apricots;
• put in a bowl, cover with sugar;
• put on fire and boil for 5 minutes;
• add the zest and simmer for 15 minutes.

Pack the hot product into sterilized containers and seal. The dessert can be stored in the refrigerator for six months.

With orange

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

What to get:

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

How to proceed:

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

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

With vanilla and cane sugar

Brown sugar is used. It contains molasses, which is removed when purifying white refined sugar. This ingredient is less sweet and has a bitter taste. Natural vanilla adds sophistication to the jam.

What to prepare:

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

How to proceed:

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

Place the hot treat into clean jars.Jam can be stored in the refrigerator for 5-6 months.

How to store apricot jam

Apricots contain a sufficient amount of preservatives - acids and sugars. And jam is prepared without water. The crushed consistency allows all components of the dessert to cook evenly. Therefore, traditional jam (with the specified amount of sugar) is stored in sterile jars at room temperature until the new harvest.

The exception is jams with additives. Changing the recipe leads to a decrease in shelf life. These desserts are kept in the refrigerator.