TOP 25 simple recipes for making apricot jam for the winter

On long, cold winter evenings, you 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 an excellent option.

Features of making apricot jam for the winter

To get a truly excellent treat, you need to add as much sugar as you add fruit. And even more, depending on taste preferences. After the jam boils, it is prepared either strictly according to time, or according to the consistency that they want to achieve. Typically, continuous cooking time is no more than 40-50 minutes.

Specifics of choosing the main ingredients

To obtain a high-quality and tasty delicacy, choose dense, ripe, beautiful fruits. They should not be rotten, wormy or 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 preparations for the winter, they take a responsible approach to preparing containers. The jars are thoroughly washed, and then sterilized with steam over a saucepan, placed in the microwave or fried in the 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 recipe instructions.

Classic recipe

Grandmothers used to cook this recipe; everyone probably 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 kilogram;
• sugar – 1 kilogram;
• water – 200 milliliters.

Cooking technology:

1. The fruits are washed, broken and all the seeds are removed.
2. Now prepare the syrup: pour sugar into a pan and pour water. Then put on the stove and boil until the syrup becomes clear. Then add apricots to the pan, mix everything and turn off the heat.
3. Wait for the mixture to cool, then turn on the heat again and bring it to a boil. This procedure is performed several times a day.
4. The next day, boil again, let it cool, and then cook until tender and pour into sterilized jars.

“Pyatiminutka” seedless with kernels

To prepare delicious, amber-sunny jam, you don’t need to stand at the stove for hours. The recipe is quite simple and accessible to everyone, even novice housewives. 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 nuclei are extracted. Then add sugar and leave for 8-9 hours. Why alternate 3 cooking periods of 5 minutes each, adding kernels and 2 periods of jam infusion.

In its own juice

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

It is important to choose firm, not overripe fruits. They are washed and dried well, and then divided into seedless halves. 500 milliliter jars are perfect for cooking.

Apricots are placed in them, sprinkled with sugar, and left to infuse for a couple of hours.Then take a pan, line the bottom with a rag, place jars on it and pour water into it. Then place it on the fire and boil for 20 minutes.

In the oven

This option is no different in taste from the one prepared in the traditional way, plus it saves a lot of time. To make this 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 seeds are removed. Then put it in a bowl, sprinkle with sugar, add vinegar and place in a warm place for a couple of hours.

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

In the bread machine

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

The apricots are washed, cut into slices, sprinkled with sugar and left to release the juice for half an hour. Then they are transferred to the bread machine tray, 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, the fruits are first crushed in a blender.

In a convection oven

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

Then the washed and pitted apricots are placed in jars and covered with sugar.Afterwards, they are left to let out the juice for 6 hours, and then they are placed in a convection oven and sterilized for 30-40 minutes.

In a 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 “stew” mode for half an hour or in the “multi-cook” mode for 12-15 minutes. Then open the lid, stir and cook until tender.

Variant with nuts

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

For preparation take:

• 1 kilogram of fruit;
• sugar – 600 grams;
• water – 20 milliliters;
• walnuts (kernels) – 100 grams.

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

With citric acid

The result is 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 a rich, sweet taste. To prepare, the fruits are cut in half, the seeds are removed 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.

1. Slightly unripe apricots – 1 kilogram.
2. Oranges with thin peel – 400 grams.
3. Sugar – 900 grams.

With bones, royal recipe

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

With peaches

To prepare the 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

Making fruit jam with almonds would be original. For this tasty and nutritious dessert, take 1 kilogram of apricots and sugar, as well as 100 grams of nuts.

With gelatin

An original, tasty option, the resulting jam is jelly-like, an excellent stand-alone dessert. You can safely put it on the table on any holiday. For 800 grams of fruit, take 1 glass 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 added depending on the recipe and the amount of ingredients; you can use either juice or zest.

With citrus

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

With spices

It’s simply impossible to tear yourself away from this exclusive delicacy! To 1 kilogram of fruit add cinnamon, cardamom and clove buds, as well as lemon juice.

With cherry leaves

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

Jam fried in a frying pan

The peculiarity of this jam is that it is prepared in small portions. The fruits are placed in a frying pan with the indentation facing up and a teaspoon of sugar is poured into them, and then fried.

Half-and-half in amber syrup, Polish style

This is exactly how apricot jam is prepared in Poland. Halves of the fruit are cut into small cubes, sprinkled with sugar and fried in a frying pan until the cubes float in syrup.

In Armenian

An interesting way to prepare it would 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 steps - 40 and 10 minutes each, and then poured into jars.

In Azerbaijani

Jam with a real Caucasian flavor. For this you need 1 kilogram of apricots, 500 grams of sugar, 0.5 teaspoon of salt and 2-3 tablespoons of natural orange juice.

From unripe and green apricots

Interesting jam can also be made from small, green or unripe apricots with unformed pits. For 1 kilogram of small fruits, take 2-2.5 kilograms of sugar and the juice of a third of a lemon.

From frozen apricots

A convenient recipe that can be used to make jam at any time of the year. Take 300 grams of sugar per kilogram of frozen fruit, and 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. In such conditions it persists for a year.