/ Apricot jam, the best recipes. Apricot jam, how to cook at home

Apricot jam, the best recipes. Apricot jam, how to cook at home

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Classic jam from apricots pitted - step by step recipe
Apricot jam with oranges and currants - step by step recipe
Apricot jam with bones - step by step recipe
Apricot jam with peaches - step by step recipe
Apricot jam with peaches - step by step recipe
Apricot jam in the multivark - step by step video recipe

Useful apricot jam and with breastfeeding, since it does not cause allergic reactions and is quickly absorbed. This jam can be given to children from one year. If we talk about the benefits of this delicacy, it is rich in vitamins A, B, C, potassium, magnesium and iron. Therefore, apricot jam can be recommended for use to people with blood diseases and metabolic disorders. In addition, apricot jam increases immunity, which is especially important in the winter.

We offer you recipes for delicious and fragrant apricot jam, without which your supplies for the winter will be boring and insipid.

Classic jam from apricots pitted - step by step recipe

This recipe for apricot jam is nothing newfor themselves experienced housewives with experience of culinary skills will not be learned. It is quite standard and without any original, even unexpected additives or tricky technologies. On the contrary, everything is very simple, but at the same time it is very tasty. However, we note that the cooking process will be delayed for 4 days, but believe me, the result will completely justify itself.

Necessary ingredients:

  • apricots - 2 kg
  • Sugar - 2 kg
Attention! The amount of sugar depends on the sweetness of the fruit and can "swim". Therefore, take an equal weight of granulated sugar with a "gross" weight (with seeds) of fruit. So you definitely will not be mistaken.

Apricot jam: recipe

Step-by-step instruction:

Wash apricots and take off crumpled or spoiled. Although because of them, the jam does not explode (we have cooked it so many times), but its taste will be hopelessly spoiled.

We divide the apricots into halves and put them into the cooking bowl.

Pour abundantly with sugar and again put half the apricots, layer by layer. Leave it overnight at room temperature.

The next morning, when the apricots are abundantlet the juice, and the sugar itself turned into an unsightly crust, put the container on the fire. We stir it infrequently, so that the jam does not stick, and always very carefully. So we get the same, very beautiful slices in syrup, and not a shapeless, let and tasty apricot jam.

When the jam is boiling, we mark exactly five minutes and turn off the fire. Now leave the apricots for a day.

After a day, put the half-finished jam on the fire again and bring it to a boil. Boil the apricot jam five minutes, gently stirring. Again, leave the mixture for a day.

On the fourth day, as in the previous days, we boil the apricot jam after boiling for five minutes, but we do not set it aside, but spread it over the jars and close them with lids.

Apricot jam with oranges and currants - step by step recipe

Unusual and vitamin dainty is obtained withthe addition of apricots to oranges and red currants. Firstly, this jam simply has an incredible aroma, reminiscent of warm summer days and causing a sea of ​​positive emotions. And, secondly, the delicacy turns out to be megapose, thanks to the high content of vitamin C. Therefore, it must be used for the prevention of colds and flu.

Necessary ingredients:

  • apricots - 1.2 kg
  • apples - 1 kg
  • oranges - 2 pcs.
  • granulated sugar - 2 kg
  • Red currant - 200 gr.
  • gelatin - 1 packet

Step-by-step instruction:

  1. Apricots remove pits by mine.
  2. Oranges are covered with boiling water and rub zest on a small grater. One citrus is cleaned and divided into slices, removing the films.
  3. The currant must also be washed, very carefully removed the stems, so as not to damage the berries, and dry.
  4. All the fruit is piled in a saucepan and covered with sugar and squeezed out the remaining orange juice. Leave the mixture for an hour.
  5. Add the zest and put it on the stove. Add a bag of gelatin, mix carefully, so as not to damage the integrity of the fruit. Bring to a boil and stir with a wooden spoon, taking off the foam. We cook for 10 minutes.
  6. Add the currant for 10 minutes and boil for another 5 minutes.
  7. Leave the mixture for 10-12 hours at room temperature.
  8. Again, bring the jam to a boil and boil for 10-15 minutes.
  9. Sterilize the jars and caps, pour the jam and roll. We turn it over and let it cool down. We store in a cool place.

Apricot jam with bones - step by step recipe

This is a fragrant jam with a recipe that is solove our grandmothers. It can be stored for several years and be sure that at any time you will have a delicious treat at your fingertips. Excellent such jam is savored in homemade cakes.

Necessary ingredients:

  • apricots - 1 kg
  • granulated sugar - 0.6kg
  • water -1-2 cups

Step-by-step instruction:

  1. My apricots are in running water. We get dry.
  2. Cooking the syrup. To do this, boil the water and add sugar. Boil until all the sugar is dissolved.
  3. We add apricots with seeds and bring to a boil. We cook for 15 minutes, taking off the foam with a noise and stirring the jam with a wooden spatula.
  4. We let you stand for 12 hours.
  5. We put it on the fire again. When the jam starts to drag behind the spoon in a very thin trickle, then it's ready.
  6. In sterilized jars we pour out the delicacy and let it cool down. Do not close hot, there is a possibility that it will explode. We roll in the cooled jam and put the top in the bottom.

Apricot jam with peaches - step by step recipe

Such jam turns out very fragrant and tasty. It resembles a fruit dessert with caramel and is very popular with children.

Necessary ingredients:

  • apricots -2 kg
  • peaches 2 kg
  • granulated sugar -1 kg

Step-by-step instruction:

  1. Peaches and apricots are mine and dry. Remove the bones.
  2. We cut peaches and apricots with lobules. You can cut into 4 parts.
  3. Pour the fruit into a bowl and mix with sugar. We send it to the refrigerator or cool place for 10-12 hours or overnight.
  4. In the morning we put the fruit mixture on a slow fire and let it boil. Cook for about 10 minutes stirring. Remove from the fire and let it cool.
  5. Repeat the procedure 5 times, always on a slow fire. Thanks to this procedure, the jam turns out to be viscous with a characteristic caramel flavor.
  6. Sterilize the jars and lids and roll the jam. You can also use screw caps, but they must also be sterilized beforehand.

Gem from apricots - step by step recipe

A quick and delicious recipe for delicate apricot jam for the winter. Its preparation will take very little time, and a gentle consistency will open for you a new idea of ​​jam.

Necessary ingredients:

  • apricots - 2kg
  • sugar - 1, 5kg
  • lemon juice - 2 tbsp. l.

Step-by-step instruction:

  1. This recipe requires soft and juicyfruit without pits. It is best to choose even overreached apricots, which will give the desired consistency. They need to be washed and divided into halves, taking out the bones.
  2. Fruits are laid in a deep bowl, covered with sugar and pour lemon juice. Instead of juice, you can use and citric acid, diluted in a small amount of water. Leave the apricots for 3-4 hours.
  3. When the fruits give juice, send them to a slow fire and bring to a boil. Remove the foam and immediately remove the pan from the fire.
  4. Using a blender, grind hot fruit in a mash. Be careful that the spray does not burn you.
  5. Again, send the mixture to a slow fire. Cook for about 1 hour, stirring constantly and taking off the foam. Ready jam will be when you get a thick viscous consistency. After which it can be rolled up immediately.
On a note! You can cook this jam in a multivariate. To do this, select a temperature mode of 150 degrees and a time of 1 hour. After turning the mixture into a puree and sending it back to the multivark. This time for 30 minutes, but with the same temperature regime. But keep in mind that the speed of cooking can depend on the brand of equipment, so it will be superfluous to stop the program from time to time and check the readiness visually.

Apricot jam in the multivark - step by step video recipe

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