Pitted apricot jam for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Pitted apricot jam is a delicious and aromatic delicacy that adults and children simply adore. Consider recipes for preparing such a favorite dessert for the winter.

Whip up pitted apricot jam

We offer a recipe with a step-by-step photo of seedless apricot jam, which can be cooked in just 10 minutes in a regular frying pan. Such a dessert can not only be prepared for the winter, but also enjoy its taste after cooking.

Preparation:

1. We choose slightly unripe apricots, so the slices will remain intact. Divide the fruits into halves and remove the seeds.
2. Pour some of the sugar into a deep frying pan, then apricots, then sugar again, etc. We take granulated sugar at the rate: 450 g per 0.5 liter jar of fruits.
3. As soon as the sugar begins to melt, fruit - give juice, gently mix the contents of the pan.
4. After boiling, cook for 5-7 minutes.
5. Then we lay out the hot dessert in sterilized jars and roll up the lids.

Apricots go well with various fruits, berries and even vegetables: pumpkin, carrots and rhubarb. So there is an opportunity to experiment with tastes.

Delicious apricot jam - a simple recipe

Even the simplest recipe will allow you to enjoy delicious and aromatic apricot jam. The fruits remain intact, and the dessert itself turns out to be of a beautiful amber color, as in the step-by-step photos.

Ingredients:

• 1 kg of apricots;
• 600 g of sugar.

Preparation:

• At the bottom of the container in which the jam will be cooked, pour a little water.
• Then sprinkle the bottom 2-3 tbsp. tablespoons of sugar. This is to prevent the apricots from sticking and burning.
• We wash the fruits well under running water, cut in half, remove the seeds, and put the halves in a container.
• Sprinkle with sugar and set on very low heat. As soon as the granulated sugar begins to melt, syrup appears, remove from heat, even if all the sugar has not yet melted.

• We do not interfere with anything, but leave the apricots for several hours, then return to the fire and bring to a boil.
• Remove the container from the heat again and now leave it for 6-8 hours.

We put the jam on the fire for the third time, bring to a boil, put in jars

You can boil the jam for the fourth time, but then the dessert will turn dark amber.

Apricot jam "Pyatiminutka"

To prepare pitted apricot jam for the winter, as a rule, 1 kg of sugar is taken for 1 kg of fruit. But such a dessert turns out to be too cloying, and not everyone likes such jam.

Therefore, we offer a recipe with step by step photos, in which the amount of sugar must be reduced by 2 times. Apricot jam is tasty, fragrant and moderately sweet.

Preparation:

• We pre-wash the apricots, dry them, then cut them in half lengthwise to remove the seeds.
• If the fruits are large, then we cut each half in half.

• We weigh the fruits, measure out the required amount of sugar and sprinkle them with apricot wedges.
• Cover the fruits with sugar and leave for 2-3 hours so that the fruits give juice. Then we put on fire, warm up, then you can gently mix.

Bring the jam to a boil, cook for 5 minutes and pour into jars

You can cook jam with seeds, but then the fruits should be large and dense. Otherwise, the apricots will boil over, and the seeds will simply float in the syrup.

Apricot jam "Slices in syrup" WITHOUT STERILIZATION

Pitted apricot jam in slices in sugar syrup is a delicious preparation for the winter. Such a delicacy is prepared quickly, you do not need to sterilize anything, just follow the recipe with step by step photos.

Ingredients:

• apricots;
• 1, 5 cups of sugar;
• 800 ml of water;
• 0.5 hours citric acid.

Preparation:

1. Cut the fruit previously prepared for cooking the jam in half.
2. We remove the bones and immediately put the slices in clean sterilized jars.
3. Pour boiling water over the fruits in a jar and leave them covered for 10-15 minutes.
4. After that, we drain the water and pour sugar and citric acid into it, which will act as a preservative, and also make the syrup not so sweet.
5. We send the syrup to the fire, bring to a boil, and then immediately pour the contents of the cans and tighten the lids.

Citric acid can be replaced with the juice of the citrus itself, which will preserve the taste of the jam.

Interesting! Transparent jam from Antonovka slices for the winter

Apricot honey jam with kernels

Some housewives do not throw away the seeds from apricots, but take out the kernels from them and add them to the jam. Of course, it will take time to prepare such a dessert, but the result is worth it, so be sure to take the proposed recipe with step-by-step photos as a note.

Preparation:

• It is desirable that the fruits are large and dense, we wash them well. Divide into halves and take out the bones.
• Sprinkle the fruit slices with sugar and leave overnight. During this time, the apricots should give juice, and the sugar should melt. If this is what happened, then gently mix the fruits and put the container on fire.

• Bring to a boil over the lowest heat, but do not boil. We remove from heat for 20-30 minutes.
• After the apricots, we return to the stove, but already on high heat, wait for the boil and remove for 20 minutes.

For the last time, put the fruit on a high heat. After boiling, cook for 5-7 minutes and at this stage put the kernels from the seeds

We lay out the finished jam in jars

You can clean the nucleoli in different ways, for example, put them in the microwave. As soon as the smell of nuts appears, remove and peel. You can simply try breaking the shell with a hammer or crushing it with a nutcracker.

Apricot jam

If the apricots are already overripe, then you will not be able to cook the jam with whole slices, but you can prepare delicious and thick jam from them for the winter. The presented recipe with step-by-step photos is liked by many housewives, since jam is not just a dessert, but also a delicious filling for pies, pies and other pastries.

Ingredients:

• 2 kg of apricots;
• 1 kg of sugar;
• 50 ml lemon juice;
• 50 ml of water;
• 20 g agar agar.

Preparation:

• To begin with, mix water with agar-agar, set aside to swell.
• At this time, we take ripe, you can even overripe sweet apricots and take out the seeds from them.

Put the fruits and sugar in a saucepan, pour in the lemon juice and punch with a blender

• We send the saucepan with apricot puree to the stove and heat to a boil, and then cook on the lowest heat for 5 minutes.
• Add the swollen agar-agar to the puree, stir, wait for a boil again and cook for 3-4 minutes.

Pour the ready-made jam into jars and seal tightly with lids

You should not boil mashed potatoes, otherwise it will acquire a dark caramel shade. And do not be afraid that the jam may turn out to be liquid, as it cools, it will thicken, but at the same time it will remain just as tender and soft.

Apricot jam with gooseberries

For those who want to discover jam with a new taste, we suggest trying such a combination as apricots and gooseberries. The result is a very tasty preparation for the winter.

Ingredients:

• 1.5 kg of apricots;
• 1 kg of gooseberries;
• 1, 2 kg of sugar.

Preparation:

We wash the apricots and gooseberries well, and then send the pitted fruits together with the berries into the pan

• Sprinkle with granulated sugar and leave for 1 hour.
• We put it on the stove, turn on medium heat and wait for it to boil. Cook for 20 minutes.

Put the finished jam in jars and seal it with lids

To prevent the jam from turning into porridge, during the cooking process, we do not mix the fruits and berries, but only carefully move them away from the walls of the dishes.

Apricot jam with kernels and almonds

We suggest trying another recipe for apricot jam - with apricot kernels and almonds. We assure you that such a dessert will not leave anyone indifferent.

Ingredients:

• 1 kg of apricots;
• 700 g sugar;
• 300 ml of water;
• 200 g almonds (raw).

Preparation:

• Divide the apricots into slices, take out the seeds and put them in a saucepan.
• We break the bones with a hammer, take out the nucleoli, wash them and send them together with raw almonds to a common container.
• Pour water into a saucepan, add sugar and cook syrup.
• Pour apricots with nuts with hot sweet liquid and leave for 24 hours.

• At the end of the day, drain the syrup, bring to a boil, fill it with apricots and nuts and leave again for 24 hours.
• The next day, we do not drain anything, but send the jam to the fire. After boiling, cook over low heat for an hour.

Put the finished dessert in jars and tighten the lids tightly

Almonds can be replaced with walnuts, with which the dessert also tastes unusual.

Apricot jam with oranges

Apricots go well with citrus fruits, so you can cook apricot jam with oranges. Many housewives have already appreciated this recipe and assure that the dessert turns out to be very tasty and aromatic.

Ingredients:

• 500 g apricots;
• 1 orange;
• 600 g of sugar.

Preparation:

• Divide the apricots into halves, remove the seeds.
• Pour some water at the bottom of the pan so that the fruits do not burn, and put the halves in a container in parts, sprinkling them with sugar.

• Now it's the turn of the orange: first, rub the zest, send it to the fruit.
• Then peel the citrus and cut into small pieces.
• Add the orange to the apricots, sprinkle with the remaining sugar, cover and leave for 3 hours.

• We send the fruits to the fire, bring to a boil, remove the foam and leave overnight.
• The next day, bring the jam to a boil again and put the finished dessert in the jars.

You can try replacing the orange with lemon, you also get a very interesting combination of tastes.

Azerbaijani apricot jam

A very unusual apricot jam is obtained in Azerbaijani style. What is its peculiarity, you will learn from the proposed recipe with step by step photos.

Ingredients:

• 1 kg of apricots;
• 600 g sugar;
• half a lemon.

For soaking:

• 1 liter of water;
• 1 tbsp. l. soda.

Preparation:

• We wash the apricots and peel them off with a thin layer.
• Dissolve soda in a container with water and send peeled fruits here, leave for 2 hours.

• Then we soak the apricots in clean cold water for 3-4 minutes.
• Without destroying the integrity of the fetus, we extract the bones, you can use a wooden stick. We do not throw out the bones, they will still come in handy.
• After the apricots are filled with sugar and forget about them for 8-10 hours.

• Then we put on fire, bring to a boil, add the nucleoli, which we first take out of the seeds. Cook over low heat for about 1 hour.
• Now pour in the juice of half a lemon, cook for 20 minutes, then remove the foam and put the finished jam in the jars.

The baking soda solution will keep the fruit from boiling - it will remain intact. If you rinse the apricots well, then neither the taste nor the smell of soda will be felt.

Jam from apricots and peaches

Apricot and peach are a "sweet couple", they make jam just a fairy tale! Be sure to try to prepare such a delicious, aromatic and thick dessert for the winter.

Ingredients:

• 600 g apricots;
• 600 g peaches;
• 3-4 g butter;
• 1/3 tsp citric acid.

Preparation:

1. We take out the seeds from the peaches and apricots, cut the fruit into smaller pieces.
2. We shift the slices into a saucepan, sprinkle with sugar and, so that the fruit can juice, leave for several hours.
3. As soon as the apricots and peaches are infused, and the sugar dissolves, we send it to the fire and bring to a boil.
4. In the process of cooking the jam, a lot of foam is always formed, so we add quite a bit of butter and after a minute the foam will disappear.
5. After 5 minutes, turn off the heating and leave the jam until it cools completely.
6. After about 10 hours, cook the jam a second time for 10-12 minutes with the addition of citric acid.
7. Then knead the fruit a little with a crush, check the syrup for density. To do this, put a drop on a plate and, if it does not spread, then the jam is ready, you can put it in the jars.

It is important to choose good fruit for the jam. Some housewives believe that a long cooking process will fix everything. But this opinion is erroneous - the jam may turn out to be tasteless or quickly turn sour.

Such simple recipes will allow you to prepare seedless apricot jam for the winter. And in order for the delicacy to really turn out delicious, it is worth using cultivated varieties, not wild. Wild species are not so sweet, they are small, have an unpleasant taste, hard layers near the seeds, and the jam from them is not so aromatic.