Summer is the time not only for active recreation, but also for active manufacturing of various supplies for the winter, primarily in the form of delicious jam. And apricot jam, among others, is not at all in last place. Even the few who have never stood under a live apricot tree, know and remember the taste of apricot jam. But you will be surprised when you find out how much variety of recipes for its production exists in the world. In this article, an attempt is made to display all possible the most delicious apricot jam recipes, including with a variety of additives.
In order to make the jam not only tasty, but also well preserved, consider the following recommendations:
- For jam, you can take fruits of different sizes, but they must be healthy, dense and intact.
- Cook jam is best in the copper basin, but in the absence of such, suitable and stainless steel utensils, preferably with a thick bottom. In enameled pans, jam often burns.
- Jars for storing jam should be well washed, preferably using soda, and not ordinary detergents, and having sterilized in any way available to you (in boiling water, in the oven, in the convection oven, in the microwave), dry. Jam can not be poured into wet jars, as moisture can cause mold and damage to the product.
- If you want apricots or their slices to remain intact, then cook the jam in several stages at intervals. In this case, the sugar gradually replaces the water in the fruit and its pulp is compacted.
- Stirring the jam should be very careful, it is better to shake the basin periodically.
- The readiness of the jam can be determined by putting it on a plate in a thin stream - the stream should not be interrupted and spread on the plate.
- Jam cannot be sugared if at the end of cooking you put a small amount of lemon juice or citric acid in it.
- When rolling jam with the help of tin lids, it expands hot in jars.
- But traditionally they wait for the jam to cool and only then place it in a storage container - in this case you can use nylon covers or parchment paper.
Recipes of pitted apricot jam
Of course, the maximum variety of different recipes for making apricot jam with bones removed. This happens for various reasons:
- due to the traditional fear of poisoning with certain substances that can be contained and accumulated in the apricot stones,
- because the apricot pieces are soaked in syrup better than whole fruit,
- Finally, it is the halves and even apricot segments that are ideally combined with various berries, fruits and other additives.
If someone else doesn’t know how to make jam from seedless apricots, then from this chapter he will get comprehensive information about the whole variety of ways to make such a jam.
Recipe thick jam - a classic version
This recipe is at the same time the easiest and quickest for the total cooking time. Although the result is a classic apricot jam - thick and volatile, which can be spread on bread and used as a filling for pies.
This recipe does not use any additional ingredients at all, except apricots and sugar, even water turns out to be superfluous.
Take 1 kg of peeled apricots and 1 kg of sugar. Prepare a wide bowl or pan and begin to lay out the apricots in layers, carefully sprinkling them with sugar. On top of everything should be completely covered with sugar. Leave the fruit to stand in this form in a cool place for 12 hours. It is convenient to do this in the evening so that they stay all night.
In the morning you will see that apricots gave a large amount of juice. It's time to put them on the heating and, while constantly stirring, bring to a boil. After the jam has boiled over a fairly high heat for about 5-10 minutes, the fire is reduced and the apricot mixture is evaporated for another 40-50 minutes, constantly stirring it and removing the foam that forms. Jam is considered ready if:
- Gradually, the foam ceases to form;
- The syrup and the apricots themselves become transparent;
- If you put a drop of syrup on a saucer, it does not spread, but keeps its shape.
Now the jam is cooled and already laid out in a cold form in sterile containers. It can be closed both with capron lids and parchment paper, tightening it with an elastic band.
Apricot Slices "Yantarnoe"
This recipe is also considered a classic, but despite the fact that it takes quite a lot of time, the result is so amazing that it is worth it. However, the time for the actual production does not take much, rather, you need to be patient in order to withstand constant communication with a beautiful and tasty delicacy and not to eat it.
2 kg of fully ripened, juicy apricots are washed in cold water, dried and cut into halves. The bones are removed and the slices that are suitable to your taste are cut from the halves. In a large wide saucepan, apricot slices are poured with sugar and left to soak for 10-12 hours.
After this time, apricots filled with juice are put on the fire and brought almost to a boil, but again set aside. After complete cooling, the apricots are carefully removed with a slotted spoon into a separate container, and the remaining syrup is again brought to a boil and cooked for about 5 minutes. After that, apricots are placed in it again, and the jam is again set to cool. A similar operation is performed as many times as possible, but not less than three. As a result, when the cooled syrup thickens so much that a drop of syrup placed between the index finger and thumb will stretch into a strong thread, the apricots are no longer removed from the syrup. And jam with the fruits is brought to a boil for the last time and boil for about 5 minutes. At this moment half a teaspoon of citric acid or the juice of one lemon is added to it.
By cans, the jam is laid out in the already completely cooled state.Tip! After 1-2 days after folding the jam over the cans, its dense upper surface can be smeared with a tampon dipped in vodka. Then the jam can be stored in a regular room for several years without losing its properties.
Jam apricots without stones "Five minutes"
In the modern world, where there is often not enough time even for the most necessary things, the cooking of jam has been somewhat modified. True, the name does not reflect the preparation time in the most accurate way - it will still take a little more than five minutes. Nevertheless, the interest in jam - five-minute apricot grows more and more.
There are two main methods of making jam - five-minute apricot.
On 1 kg of peeled apricots takes about 500 grams of sugar. First, the syrup is prepared - literally 200 g of water is poured into the saucepan and gradually all the sugar put in by prescription is dissolved in it slowly by heating. Then the syrup is brought to a boil and the halves of apricots are placed in it. The whole mixture is again brought to 100 degrees and boiled for exactly five minutes, however, with continuous stirring over moderate heat. At the end, the resulting jam is placed in sterile jars and rolled with metal lids.
This method allows you to better preserve the color, aroma and taste of apricots, and also contributes to the preservation of large quantities of useful substances. Well-washed apricots are cut into halves, freed from seeds, and poured the necessary amount of sugar. Capacity with apricots is set aside for 3-4 hours. After the juice appears in the apricots, the container with them is placed on the stove and the jam is brought almost to the boil with constant stirring so that the sugar does not burn. Immediately after the appearance of the first bubbles, the jam is removed from the heat and set aside until it cools completely.
Then heated to boiling again and again set aside to cool in room conditions. For the third time, the jam is already boiled since exactly five minutes have appeared.Comment! Foam must be removed, and the jam all the time to stir.
Hot five-minute apricot jam is laid out on heated sterile jars, rolled up and placed in storage in a cool place.
Recipe for apricot kernel jam
It is very tasty to make apricot jam, if the bones are not thrown from it, but after removing the nucleoli from them, mix them with the fruit when heated. The kernels give the jam a peculiar almond flavor and a faint taste.Important! Before cooking, make sure that the apricot kernels you use are really sweet and not bitter, otherwise they cannot be used.
1 kg of fruit is taken 1 kg of sugar, 200 g of water and 150 g of apricot kernels.
Apricots are poured with boiling syrup, cooked for 2-3 minutes and left to soak overnight or 12 hours. The next day, the jam is brought to a boil again, the nucleoli are added to it and it is boiled down until the fruit is transparent.
This recipe is so popular that it also has several varieties, both in manufacturing methods and in various additives. The main highlight of the royal apricot jam (or royal, as it is sometimes called) is that the bone from the apricots is removed imperceptibly and is changed to some kind of nut or kernel from the bone itself. As a result, apricots appear to be whole, but with a delicious edible filling inside. Not redundant are a variety of additives that give the royal jam a special noble aroma and taste.
But first things first. For royal jam, it is desirable to choose the largest and high-quality apricots - but they should not be overripe, but should maintain their density and elasticity. To extract the stone, you can make a small incision along the groove of the fetus. And you can use a wooden stick or a handle from a wooden spoon, with which you gently pierce each apricot through, removing the bone.
To extract the contents from the bones, you can pour boiling water on them for five minutes, and then they easily break into two parts, keeping the shape of the nucleoli. Apricot kernels usually have a sweet taste with an almond aroma, but there are also varieties with bitter kernels, so be sure to check them before you use.
Now nucleoli extracted from pits or almond nuts are inserted into the middle of each apricot.Comment! Almond nuts are amazingly combined in taste with apricot jam.
In the next step, the pot for apricots is prepared. You need to mix 0.5 liters of water with 1 kg of sugar and 100 ml of dark rum, cognac or amaretto liqueur. The mixture is put on the fire, brought to a boil and cinnamon stick and two star aniseas are added to it. Syrup with all additives is boiled for 5-7 minutes and then cooled. After cooling, pour the salted apricots over them and leave to soak for 12 hours.
The next day, the future royal jam is placed on a very weak fire, covered with a lid and brought to a boil.
As soon as the jam boils, remove it from the heat and set to cool again for 12 hours. This process is repeated three times. On the third day, the last time jam is brought to a boil, a cinnamon stick and star anise are extracted from it, and it is poured hot in cans.
Apricot jam with lemon
Lemon gives apricot jam some sourness, and in this jam it is also very good to add some brandy to get a refined flavor.
For 1 kg of apricots, 1 kg of sugar is taken, as usual, as well as 2 lemon (but without stones) and 100 ml of brandy completely ground with the peel.
Apricots are poured with sugar; freshly ground lemons and brandy are added to them immediately. In this form, they are kept for 12 hours, after which they are put on heating and boiled either immediately until ready (transparency of the syrup), or at intervals of three times, each time boiling, boiling the fruit for 5 minutes and cooling them.
Apricot jam with orange
Oranges form a very good combination with apricots and are used whole with the peel. You only need to remove the seeds after you grate a whole orange, as they can add bitterness to the jam.
The rest of the cooking process is simple. 1 kg of pitted apricots 1 kg of sugar is poured, infused overnight. Then the jam is brought to a boil and at this moment an orange mass from one large orange is grated through a grater. The jam is boiled on medium heat for 15-20 minutes, then cooled and then put on fire again. This time it is boiled down to the transparency of the fruit, with constant mixing.
With gooseberry and bananas
This variant of jam will surprise anyone with its uniqueness, although the sour gooseberry is surprisingly suited to sweet apricots and bananas.
It is necessary to prepare:
- 1 kg of apricots;
- 3 kg gooseberry;
- 2-3 pieces of bananas;
- 2.5 kg of sugar.
Apricots need to be washed, free from bones and cut into large cubes.
The gooseberry is freed from tails and twigs, and most of it is ground with a blender or mixer. Approximately 0.5 kg of berries can be left for beauty.
Bananas are peeled and also cut into cubes.
All fruits with berries are laid out in a saucepan, covered with sugar and the saucepan is placed on a low fire. After boiling, the fruit mixture is boiled for 15 minutes and cooled. Foam must be removed. The jam should stand for about 12 hours in a cold place. After that, it is reheated and boiled again, stirring for about 15-20 minutes. On sterile jars, the jam is decomposed hot, and it is best to store it in a cool place.
Strawberry belongs to berries with dense, but gentle pulp, therefore in jam they will be excellently combined with each other.
Naturally, berries and fruits should be thoroughly washed and cleaned of everything that is superfluous - strawberries from twigs, apricots from seeds. Apricots are better to cut into quarters, so they are better suited in size to the strawberries.
For such a combined jam is best to take 1 kg of strawberries and apricots. Sugar in this case, you need to add about 1.6 -1.8 kg. A good addition to the jam will be peel, shredded from one lemon and a small bag of vanilla.
Strawberries with apricots are poured with sugar, infused for several hours before the juice is extracted and heated to a boil. After 5 minutes of boiling, the jam is removed from the heat and allowed to stand for 3-4 hours. Then vanilla and lemon peel are added to it, everything is mixed and boiled again for about 10 minutes. After that, the jam is again removed from the heat and left overnight. In the morning, the jam is finally boiled for another 4-5 minutes and, when hot, is packaged in jars and rolled.
In almost the same way, you can cook apricot jam with raspberries. Only the proportions of the ingredients are somewhat different - 0.5 kg of apricots without stones, and accordingly 1.5 kg of sugar, are taken for 1 kg of raspberry. In addition, apricots for a better combination with raspberries are recommended to cut into smaller pieces.
The resulting cooled jam will look more like confiture, since both raspberry and apricot contain a significant amount of a natural thickener - pectin.
Another recipe for very original apricot jam with a unique aroma and taste. Besides, it is prepared quite simply and quickly.
- 1.5 kg apricots;
- 200 ml of water;
- 0.5 kg of sugar;
- Half a lemon or half a teaspoon of citric acid;
- Vanilla pod or half a teaspoon of vanilla sugar;
- 4 tablespoons fresh or dry coconut;
- 1 teaspoon curry powder.
Apricots after release from seeds cut into small slices. Boil syrup from water, sugar, vanillin, lemon juice and pour apricots on it. On a very slow fire bring the jam to a boil and, constantly stirring, boil for 5-7 minutes. Add the coconut flakes and curry to the apricots, bring to the boil again, and heat them in hot jars in glass jars.
In the multicooker
Multicooker can significantly facilitate the life of the hostess, because a full-fledged apricot jam in it is prepared in just a couple of hours. At 1 kg of apricots is taken 0.5 kg of sugar and juice of one lemon.
Pitted apricots, cut into halves, lay in the bowl of the slow cooker, cover with lemon juice and cover with sugar. After that, let the fruit infuse and run the juice with the lid open. After the juice appears in the apricots, set the time to 1 hour, close the lid and put the slow cooker to work in the "Quenching" mode. As a result, get a jam quite liquid consistency. It can already be laid out on the banks and roll up.
Tip! Если вы желаете получить более густой вариант варенья, то включите мультиварку еще на 1 час, но уже в программе "выпечка" и с открытой крышкой.
Сварить варенье из абрикосов без сахара совсем несложно, зато этот десерт пригодится людям, которые по состоянию здоровья не могут позволить себе потреблять сахар.
1 кг зрелых сладких абрикосов освобождается от косточек, заливается стаканом воды и ставится в кастрюле на небольшой огонь. Fruits are boiled for at least 20 minutes before softening. Then they are placed on sterile jars, filled with hot juice and twisted. You can heat the apricots only until boiling and extracting the juice, and then decompose them in cans and sterilize for 10-15 minutes.
If sugar consumption is contraindicated, but you want to try real sweet apricot jam, then you can use vegetable sugar substitute - stevia leaves.
For 1 kg of apricots, take half a cup of stevia leaves or a similar amount of the drug from it and 200 ml of water. The rest of the manufacturing process is similar to the above. From stevia with water, the syrup is brewed with which the halves of apricots are poured, and infused with triple boiling.
Green Apricot Jam
In recent years, it has become fashionable to prepare blanks from unripe fruits and vegetables. For lovers of such experiments, the following recipe is offered.
To make jam from 1 kg of green apricots you will also need 1 kg of sugar, half a lemon, a bag of vanilla sugar and 2.5 cups of water.
In immature apricots have not yet had time to completely form a stone, so for a good impregnation of the fruit with syrup, they must be pierced with the help of an awl or a long needle through several places. Then they need to be planted thoroughly in a colander, dipping several times into boiling water and holding it for one minute. Then dry the apricots.
Of the other components of the recipe, boil the syrup and, after boiling, add the apricots into it. Boil the jam for about an hour, constantly stirring the contents, until the syrup becomes both thick and transparent.
Spread hot on sterile jars and close with screw caps.
Dried apricot jam
If you have accumulated a lot of dried apricots, and you want to find them the best use, then try to make jam from them. It is quite simple.
At 500 g of dried apricots, you must take the same amount of sugar and 800 ml of water. Improve the taste and aroma of adding peel from one orange.
First, dried apricots should be well washed with cold water. Then they are filled with the amount of water according to the recipe and left for 5-6 hours. On the water in which dried apricots soaked, you need to cook the syrup. While it boils, cut the soaked dried apricots into small pieces. Put the dried apricot pieces into the boiling syrup and cook for 10-15 minutes. Simultaneously, the top layer, the peel, is cut from the orange with the help of a special grater, cut and added to boiling jam.
Tip! In the dried apricots jam is good to add when cooking one of the types of nuts.
It is necessary to boil for about 5 minutes and the delicacy of dried apricots is ready.
Bone Jam Recipes
Most often, under apricot jam with stones, recipes are meant in which the bones are carefully removed from the fruit, and the nucleoli from apricots or other nuts are put in place of them.
But you can cook and jam from absolutely whole fruits, only it is recommended to eat it in the first season, otherwise the accumulation of poisonous substances in the bones can occur.
Best of all for this recipe fit small apricots, such as a perch, or even wild. Despite their small size, they are very sweet and fragrant. You will need 1200 g of apricots, 1.5 kg of sugar and 300 ml of water.
After washing, the apricots puncture in several places with a wooden toothpick. At the same time, syrup is prepared, which after boiling are poured prepared apricots. In this form, they are infused for at least 12 hours, then brought to a boil and again placed in a cool place. The third time, the jam is cooked until ready, which is determined by the transparency of the syrup. This can take from 40 to 60 minutes. Jam during the cooking process is recommended sometimes shake along with the fruit. By cans ready-made jam is decomposed already in the cooled form.
Similarly, jam is prepared from whole apricots with whole cherries. If you are not too lazy to defend the jam between boiling for several hours and do such repetitions of at least 5-6, then as a result you will get delicious jam with fruit that has almost completely preserved its shape. In this case, the last boiling should not last more than 10 minutes.
Apricot jam can be brewed in a variety of ways and everyone can choose a recipe to their liking.