Apricot jam for the winter - recipe with photo of preparation in a slow cooker, with kernels, video

Difference between jam and marmalade

It is not difficult to prepare apricot jam for the winter, but you must be careful in dosing. Both whole and chopped fruits are used. To avoid confusion between recipes and make jam rather than jam, the following points are taken into account:

Ripe, fallen fruits with a small amount of pectin are sent to jam, unripe and hard ones - to jam. Cut the fruit with a knife so that the halves are even.
Fruits for jam are boiled whole, and for jam they are ground, turning them into puree.

How to make apricot jam

This is an aromatic, delicate product that retains the sweet and sour taste of the berries and their bright color. It is good on the table at any time of the year, but is especially tasty in winter and early spring, when the body lacks vitamins. The simplest apricot jam recipe involves only fruit and sugar. You can use ripe fruits or unripe ones, which contain a lot of pectin. The boiling time also varies: if you cook longer, you will get a thick, dense jam; if you cook for a short time, it will come out more liquid, not so sweet, but no less tasty.

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Selection and preparation of apricots

The success of any meal depends on the ingredients you use. Jam is no exception, and the apricots used to make it must be carefully selected. You can follow these guidelines when purchasing them.

There is no rot on the fruit.
Damaged fruit can be used, but it is better to use whole apricots.

It doesn't take long to prepare to cook. Selected fruits are washed with cold water and dried. Then the seeds are removed.

Note! Most recipes indicate the weight for pitted apricots. Therefore, buy them with a small margin.

Apricot jam in a slow cooker

Preparing apricot jam in a slow cooker is not difficult, for this you need:

1 kg of apricots;
0.7-0.9 kg of sugar (depending on the sweetness of the apricots);
apricot kernels optional.

Preparation:

1. Carefully cut the apricot and remove the pit. You can split it open and remove the kernel and put it back into the apricot, but you can do without it. You can add a few kernels to the jam for smell and taste.

2. Place apricots in a slow cooker, sprinkle with sugar and leave until the juice releases.

3. Turn on the “Baking” mode in the multicooker and do not close the lid. When the jam starts to boil (after 7-10 minutes), put the multicooker in the “stew” mode and close the lid. After an hour, check the readiness of the apricot jam. If a drop spreads on a chilled saucer, turn the multicooker to “stew” mode and check readiness again after half an hour.

4. Pour the finished jam into dry, hot, sterilized jars.

Apricot jam with orange

Apricot jam with orange can hardly be called jam. Essentially, this is something between jam and jam, because the syrup turns out opaque, but if people like it, then such a recipe has a right to exist.

apricots - 4 kg;
sugar - 2 kg;
orange - 1 kg.

Preparation:

Remove the seeds, wash the oranges and cut them into half rings or even smaller.
Mix apricots and oranges, add sugar, leave for 2-3 hours to release the juice.
When the oranges and apricots are at least half covered with juice, place them over low heat and bring to a boil.
When the apricot and orange jam comes to a boil, remove from the heat and leave until cooled completely or overnight. Boil again and cook until done. Pour the prepared apricot jam with oranges into dry sterilized jars, roll up after cooling.

Apricot jam with orange for the winter - recipe using a blender

The ingredients of this jam include not only orange, but also lemon. Citrus fruits make the preparation healthier and are also excellent preservatives. Together with apricots, they will turn the jam into a bright and rich dessert that will appeal to all members of your family! To get the treat to the cellar faster, use a blender.

Ingredients:

Apricots – 4 kg.
Lemon – 2 pcs.
Sugar – 6 kg.
Orange – 4 pcs.

Cooking method:

Place the apricots in water and thoroughly wash them to remove dust. If there are stalks left on the fruits, tear them off. Remove the seeds by cutting the fruit into two parts.
We wash the citrus fruits, and then pour boiling water over them. Leave for 1 minute and then cut into small pieces.
Place apricots, oranges and lemons in a blender bowl and blend everything until smooth.

Advice: if you want the jam to contain a couple of whole pieces, then leave them and then mix with the prepared mass.

Pour the prepared mass into a saucepan with a thick bottom, mix with granulated sugar and put on fire. Bring the contents to a boil and reduce the flame.
We mark 5 minutes when bubbles appear on the surface of the jam.
We sterilize the jars along with the lids in advance. This can be done in the microwave, oven, slow cooker or steamed. When the jam is ready, immediately pour it into dry containers and screw the lids on tightly.

We transfer the workpiece to a cold and dry place when it has cooled completely. Prepared jam can be used to decorate pies, cakes or add to pancakes, cottage cheese and ice cream. Eat for your health! Good luck with your preparations!

Polish-style apricot halves in amber syrup

This recipe is used to make jam in Poland. It has its own cooking characteristics. This sweetness is considered a treat for real gourmets. Despite this, it is not difficult to prepare. In addition, it is prepared in one step. There is no need to wait 2-3 days for it to brew. Cook it once and it's ready. This once again confirms the expression “Everything ingenious is simple!”

And to make it more fun for you, I decided to show you this on video. We filmed it specifically for this article.

This is such a simple and exciting recipe. I think you will like it and use it. You can take not two, but at least one kilogram of fruit.

Thick apricot jam

Cooking time : 1 hour 30 minutes.

Portions - 0.5 l.

Jam is much easier to make than preserves. There is no need to cool and cook it several times, so the entire cooking process takes no more than an hour and a half. All you need is fruit and sugar. They make a very tasty, thick, amber-colored jam that can be spread on a fresh bun.

Tip: try to choose apricots that are not too soft.

Tip: For a smoother mixture, pass the softened apricots through a sieve or simply remove the skins. After cooking it is very easy to separate.

Tip: Try to touch the apricots with a spoon while mixing. Run it along the sides of the pan and stir more intensely so that the fruit boils better. This will make the jam more homogeneous.

Ingredients

Apricots - 1 kg;
½ lemon;
Granulated sugar - 900 g.

Cooking time - 1 hour. 30 minutes.

Prepare the necessary ingredients. Wash and dry the apricots and lemon. Cut the last one in half. Measure out the required amount of sugar.
Cut the apricots in half and remove the seeds from the middle.
Place them in a pan with a non-stick bottom. Pour water over the apricots to completely cover the slices. Place the dishes on the stove and wait until the contents boil.
When the apricots have softened, add sugar. Squeeze the juice from half a lemon into a separate glass and remove the seeds. Pour into a saucepan.
Turn the heat up to medium and cook the jam for about an hour and a half, stirring occasionally. During this time, foam forms on the surface. Be sure to remove it with a slotted spoon or spoon.
Rinse a half-liter jar, scald it with boiling water and fill it with ready-made hot jam. Close the lid tightly and let the jam cool.

Tip: Don't worry if the jam is runny. It will thicken after it sits in the refrigerator.

Thick apricot jam is ready! It can be eaten immediately after cooling, or you can resist the temptation and save it for the winter. Bon appetit and have a good winter!

Thick apricot jam with jellyfix - a simple recipe for the winter

To make fruit preparations thicker and richer, housewives add gelfix to them. This is a special gelling agent with pectin that helps the product harden. First of all, it is added to ingredients that cannot harden on their own. Apricot is not one of these fruits, but if you add zhelfix to it, the jam will not require a lot of sugar. It will turn out beautiful, thick and will store well.

Ingredients:

Apricots – 1.7 kg.
Vanillin – 1.5 g.
Sugar – 700 g.
Zhelfix – 1 sachet.

Cooking method:

Immediately prepare the necessary ingredients. Pour in the required amount of granulated sugar, take gelfix and vanillin. We select apricots. These can be any fruits: overripe, bruised, with spots and dense veins. We thoroughly wash the fruits, cut them in half and remove the seeds.
Sterilize jars with lids. We wash them in hot water and soda and keep them in boiling water for about 5 minutes, and then dry them.
Transfer the prepared fruits to a non-stick pan. If necessary, add a little water and put the dishes on the fire. Season for 10 minutes until the apricots soften.
Place the blender in the saucepan and puree the apricots until smooth.
Take a colander or large sieve and pass the prepared apricot mass through. This way, we will get rid of hard veins and other defects.
Place the ground mixture on low heat and wait for it to boil.
At this time, mix sugar, gelfix and vanillin in a separate bowl.
Pour the dry mixture into the boiling jam, stir thoroughly with a wooden spoon and cook for 5 minutes, stirring all the time.
Place the finished hot jam into dry jars up to the neck. If you add less, the delicacy may become moldy; if you add more, it may oxidize upon contact with the lid. We screw it tightly, turn the containers over and wrap them in a warm blanket or blanket.

Very thick and aromatic apricot jam is stored in the cellar or pantry. Bon appetit and happy tea party!

Fried apricot jam in a frying pan

There is another, rather original recipe for cooking apricots. As a rule, such sweets either do not last long or are stored in the refrigerator.

The recipe is interesting and very quick. And, of course, it is very tasty. It cannot be otherwise when the composition includes apricots.

Ingredients

4 cans chopped apricots;
sugar - 2 identical jars.

Preparation:

Rinse the apricots well and let them dry. Then cut into halves and remove the seeds. Cut the halves into 1.5 cm or larger cubes.

Place them in a jar where you will store them.

This recipe is different in that the amount of sugar is determined not in kilograms, but in cans. So, for two cans of apricots you will need one identical can of sugar. Therefore, chopped fruits are placed in a jar.

Place a frying pan over medium heat, preferably one with thick walls. Pour two cans of chopped apricots into it.

Then add one can of sugar.

Stir constantly until the sugar is completely dissolved. We don't need caramel, so fry the jam over medium heat and make sure it doesn't burn. After some time, the apricots will release juice and the sugar will completely dissolve.

The contents will settle down a bit to create room for 2 more cans of chopped fruit and a can of sugar.

Add them and stir again until the sugar is completely dissolved. Fry over low heat and stir constantly.

It is advisable not to leave the stove, stir the mixture and monitor the condition of the ingredients.

Fry (or boil) until a relatively large amount of syrup forms. It is assumed that the sliced fruits will be completely covered with it and will seem to “float” in it.
Wash and sterilize the jars well. This can be done steamed, in the oven, as in the previous recipe, or in the microwave. Pour 100ml water into each jar and place them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest method.

When the time is up, remove the jars and drain the water.

Recipe for apricot jam through a meat grinder

The apricot jam recipe in a meat grinder is no different from a regular jam recipe, but the mixture will be grainier because the apricots are crushed in a meat grinder rather than in a blender.

Ingredients

4 kg apricots;
½ lemon;
4 kg sugar.

Preparation:

Remove apricot pits.
Pass the apricots through a meat grinder.
Grind the lemon in a meat grinder along with the zest.
Mix apricots and lemon.
Add sugar to the resulting fruit mass.
Leave for about 6 hours.
Put on fire and cook for 15 minutes at a time interval of 3 hours.
Repeat the procedure three times.

Pour the finished jam into jars and do not open it until it has cooled completely.

Winter recipe

Ingredients:

Apricots - 2 kg;
Sugar - 1 kg 800 g;
Gelatin;
Potato starch.

Dishes:

Pot;
Sieve;
Meat grinder;
Baking tray;
A spatula to stir the jam in time;
Jars with lids for preservation.

How to make apricot jam for the winter? Let's start in order. We wash the apricots well, then divide them into halves, making sure to remove the pit. Now place the halves on a baking sheet and let them dry. Next, proceed according to one of the methods below.

Method 1

We pass the apricots through a meat grinder, then fill them with sugar. Before this, you need to add a little gelatin to the sugar. Now the filled mass must be left for approximately 7-8 hours.

When time has passed, put it on low heat, then wait until it boils and let it simmer for 10 minutes. Now pour the hot apricot jam into the jars and roll up their lids.

Method 2

Pass the pitted apricot fruits through a meat grinder, then add sugar. Bring the mixture to a boil and then simmer the mixture for about another 20-30 minutes.

Take potato starch and add 3-4 tablespoons to the mixture.

Attention: 3-4 spoons is the proportion for a bucket of apricot, and from this you can easily calculate how much you need to add.

Then put the pan back on the heat and bring to a boil.

Pour the prepared apricot jam into jars for the winter.

In winter you will enjoy its amazing taste!

If you don’t know how to make cherry jam with pits, then our site is what you need! Cooks have already prepared recipes with step-by-step photos. And here read about how to make jelly-like blackcurrant jam for the winter.

Crispy pickled squash is a great appetizer for the table! Take a look here and you will learn how to make preparations for the winter with them.

Apricot jam in a blender

Making apricot jam using a blender is even easier and faster than using a meat grinder, and the jam turns out more tender.

Ingredients

5 kg of apricots;
5 kg of sugar.

Preparation:

Remove pits from apricots.
Grind the fruit in a blender.
Add sugar.
Let stand for 6 hours.
Place the resulting mixture on low heat and stir occasionally.
Remove foam with a spoon.
Cook for 30-40 minutes.

Pour hot jam into sterilized jars. Wait until it cools down. Enjoy its taste.

Through a meat grinder

Delicate and aromatic apricot jam is obtained by grinding the fruit in a meat grinder. This preparation will serve as an original homemade dessert. You will also be pleased with the speed of preparation of the delicacy.

Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 1 jar

Ingredients:

Apricots – 700 g.
Sugar – 500 g.

Cooking process:

Soak the apricots in cold water and rinse thoroughly. Then cut the fruits into halves, removing the seeds.
We pass the apricots through a meat grinder to a pulp.
Pour the resulting puree into a saucepan, add sugar, stir and leave for 10-1 minutes so that the dry ingredient dissolves a little. Then put the pan on the stove and boil for 20 minutes, stirring occasionally.
We begin to sterilize the jar in advance. Immediately pour hot jam into it and close the lid. Let it cool completely at room temperature, then you can store it. Ready!

Apricot jam for the winter (with pectin)

Making apricot jam with pectin will be similar to making jam with gelatin, but the jam will be much sweeter.

Ingredients

2 kg apricots;
1 kg sugar;
80 g pectin.

Preparation:

Remove the apricot pits and separate them into pieces.
Grind the apricots in a blender.
Add sugar and pectin to the resulting mass.
Beat everything well again.
Leave the mixture for 3-4 hours.
Place over low heat and cook the apricot jam for another 40 minutes.
Pour into jars and enjoy the taste of the jam. For beauty, you can decorate the jam in a small vase with a sprig of mint.

Beneficial properties of apricot jam

Apricot jam has a larger list of healing properties than jam. This is due to the short heat treatment process. Mineral components and vitamins are not digested.

The benefits of apricot jam for the body are as follows:

The activity of the gastrointestinal tract is normalized
. The components trigger detoxification and cleanse the body of toxins. At the same time, metabolism accelerates, stool stabilizes, and calories begin to be burned faster.
Strengthening the immune system
. Resistance to various diseases increases, body temperature stabilizes. The chemical composition of the product helps with asthma, cough and bronchitis.
Positive effects on eye health
. B vitamins sharpen vision and promote additional hydration of the retina.
Improving the functioning of the cardiovascular system
. Thanks to the presence of iron and copper, apricot jam helps people suffering from anemia and strengthens the walls of blood vessels. The active components dislodge blood clots, stabilize blood pressure, increase blood microcirculation, increase hemoglobin levels and prevent the occurrence of coronary heart disease.
Increased mental activity
. The chemical composition of apricot jam controls the supply of oxygen to the brain, sharpens alertness, and improves memory processes. It also helps with psycho-emotional disorders.
Strengthening bones, nails and hair
. Magnesium, calcium and phosphorus promote the growth of bone tissue, make it stronger, and prevent the occurrence of arthritis, coxarthrosis, bursitis and osteochondrosis. The hair gains thickness, becomes silky, and the ends do not split.
Stabilization of kidney and liver function
. The product has a diuretic effect, affects osmoregulatory function, improves filtration and secretion.
Improving the condition of the epidermis
. Carotene promotes skin elasticity, makes it silky and moisturized.

Apricot jam is recommended for pregnant women and women during lactation. With mother's milk, the baby will receive a number of essential vitamins and minerals. The product should also be added to the diet of older people.

Apricots with starch

Ingredients

apricots - 1 kg;
water - 150 ml;
sugar - 1 kg;
potato starch - 3 teaspoons.

Preparation:

Wash the fruits, dry them, remove the seeds.
Place the apricots in a saucepan, add water and place on the stove.
Cook for 3 minutes after boiling.
Place the fruit in a colander to drain excess water.
Place the apricots in a bowl and puree with a blender until smooth. Pour the resulting mass into a saucepan, add sugar and mix thoroughly.
Place on the stove and bring to a boil.
Add starch and cook for 5 minutes, stirring.
Prepare jars, fill and roll up apricot jam.

Apricots with jellyfix

Apricot jam with jellyfix is easy and simple to prepare. Housewives have long used zhelfix when cooking various jams. It does not have a specific odor (like gelatin), and it dissolves quickly. To make jam, use bags marked 1:1 - these are the recommended proportions of sugar and fruit that should be followed when making the jam.

Ingredients

apricots - 1 kg;
sugar - 1 kg;
Zhelfix 1:1 - 1 package.

Preparation:

Wash and peel the apricots.
Pass the slices through a meat grinder.
Mix zhelfix with a few tablespoons of sugar and pour into apricot puree, mix well.
Place on the stove and cook, removing foam and stirring. Add the remaining sugar.
Cook until the crystals dissolve, simmer for 5 minutes.
Pour the thick apricot jam into sterile jars and seal.

With gelatin

Cooking time: 1 hour (without preliminary preparation).
Calorie content of the dish: 235 kcal.
Purpose: as a dessert, for breakfast.
Cuisine: Russian, homemade.
Difficulty of preparation: easy.

There is one unique additive that will make apricot jam for the winter especially tasty and will surprise you with the resulting plastic consistency of a beautiful amber color (as in the photo below). This is gelatin, which will help an already delicious dish become even better. A prerequisite for preparing a quality product is ripe, sweet, but not very soft fruits of a beautiful color. The seeds must be removed from them.

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Ingredients:

apricots – 1 kg;
sugar – 1 kg;
gelatin – 50 g.

Cooking method:

Dry the washed fruits on a fabric or other moisture-absorbing surface.
Remove the seeds and remove the skin if desired. Do not use rotten fruits under any circumstances.
Prepare apricot puree using a blender, meat grinder or wooden masher.
Mix sugar with gelatin, pour apricot pulp over it for 10 hours.
Transfer the puree into a saucepan, cover it and let the mixture simmer over medium heat, stirring regularly.
After the jam boils, continue cooking for 5 minutes, continuing to stir, removing the foam.
Place the hot product into sterilized jars and seal them.
Store jam with gelatin in a cool place.

Apricot jam with almonds

Ingredients

apricots - 1.5 kg;
sugar - 1 kg;
water - 200 ml;
vanilla sugar - 10 g;
raw peeled almonds - 200 g.

Preparation:

Wash and dry the apricots, remove the pits.
Prepare syrup from water and sugar (the consistency of the syrup is “thick thread”).
Place the apricot pieces in the pan. Sprinkle with vanilla sugar. Place almonds on top.
Pour boiling syrup over the fruit and let it cool (4-8 hours).
Place the cooled jam on low heat, but do not boil! And don't mix!
Repeat the cooling and heating cycle 5-6 times
Pour the finished hot jam into dry, sterile jars. Fill the jars to the brim to prevent mold from growing. While the jam is still hot, seal the jars with sterile tin lids.
Store jars of cooled jam in a cool, dark place.

Thick apricot jam

Apricot jam prepared according to this recipe always turns out tasty, aromatic and beautiful. The bright delicacy consists not only of a thick mass, but also of tender slices of fruit. And if you need to choose denser fruits for jam, then soft and even beaten apricots are suitable for jam. The riper the fruit, the tastier the preparation will be.

Ingredients:

Apricots – 1.5 kg.
Sugar – 1.5 kg.
Purified water – 1 tbsp.

Cooking method:

We wash the apricots well under the tap, cut them in half and remove the pits. Since we are making jam, it is not necessary that the halves be beautiful.
Place the fruit in a bowl and pour boiling water over it. Place the refractory dish over low heat, cover with a lid and leave for 10-15 minutes until the apricots soften.
Remove the peel from the apricots. To do this, we will need a fine sieve through which we will pass the fruit.
We put the resulting mass on the scales and only then add granulated sugar to it, maintaining a 1:1 ratio.

Tip: You can adjust the amount of sugar to suit your taste. If the fruit is not too sweet, you can add more.

Mix apricots with sugar in an enamel pan, pour in the specified amount of water and put the dish on the fire. Bring the mixture to a boil, and then reduce the flame.
Cook the jam for 15-20 minutes, stirring it occasionally with a wooden spoon. During this time, foam will form on the surface, which needs to be removed.

Tip: if you want a very thick jam, you should cook it a little longer. Don't forget that it will become even denser as it hardens.

Sterilize the jars while the jam is being prepared. They need to be washed well with soap and hot water and dried in the oven at a temperature of 100 C. Place the lids in boiling water for 5 minutes.
Pour the hot jam into glass containers and seal them with lids. Turn the containers upside down and wait for the workpiece to cool.

Very tasty and thick jam was prepared without much effort or hassle! We store it in a cool and dry place with other preparations. Eat with pleasure and pleasure!

Apricot jam with nuts

And again a gourmet recipe. The combination of apricots and walnuts is not only tasty, but also healthy.

Ingredients

apricots - 1.2 kg;
sugar - 0.6 kg;
walnuts - 0.3 kg.

Preparation:

Wash and dry the apricots, remove the pits.
Layer the apricot slices in the pan and sprinkle each layer well with sugar.
Place the covered pot of apricots in a cool, dark place and leave for 4-5 hours, or preferably overnight. After the specified time, the apricots will release juice and look like this. Important: undissolved sugar is usually deposited at the bottom. Be careful when heating for the first time: at very high temperatures the sugar residue may burn. The jam will have an unpleasant taste and smell of burnt sugar, and the color of the syrup will change from orange to brown.
When preparing jam, the above-mentioned multiple-cooking technology is used.
Pour the finished hot jam into dry, sterile jars. Fill the jars to the brim to prevent mold from forming. While the jam is still hot, seal the jars with sterile tin lids.
Place the cooled jam in a cool, dark place.

Making apricot jam in a bread maker

A bread maker can make your life a lot easier, especially if you don't have to make large quantities of jam.

No special preparation is required, but you can experiment with adding different ingredients without much effort. In the end, the bread maker will do most of the work, especially mixing, for you. The portion is small, and you won’t be sorry if you don’t like the taste of a particular batch.

For beginners, the following recipe will be useful. Take 1 kg of sugar and 1 kg of apricots, 1 lemon and a piece of ginger about 5 cm long. Grind the fruit together with other ingredients using a meat grinder or blender, place in a bread pan, start the “Jam” or “Jam” program and press "Start" button.

An hour and a half after the device has finished operating, simply open the lid, put the finished product into jars, and that’s the end of the cooking.

With lemon

This recipe will appeal to those who prefer a sour taste. Lemon gives it to the dish. You will need:

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

Preparation:

Using a special knife, cut off the lemon zest and remove the membranes.
Divide the lemon into slices.
Make a puree from apricots and lemon.
Place in a cooking container and add sugar.
Place on the stove and cook for 5 minutes.
Add the zest and cook over low heat for 15 minutes.
Pour hot jam into sterilized jars and roll up. Store in the refrigerator for six months.