Apricot jam: a recipe for cooking at home

Apricot jam is ideal for anytea drinking. To the best of a sweet delicacy with whole slices of light orange fruit and almond-flavored bone kernels will suit the most fastidious gourmets. For such jam, large varieties of apricots, such as Parnassus, Hardy, Black Velvet and others, are best suited. In such fruits, the bone is easily separated from the pulp, which means it will be very easy to separate them into lobules for jam. But for a thick jam is suitable and so-called wildfowl - small apricots of bright orange color. The taste of the pulp will be saturated, which will give a ready-made jam special honey sweetness. The best recipes for this tasty and useful goodies are presented below.

Apricot jam slices in syrup

Wish to feel the taste of summer in the middle of coldwinter? Then do not forget to prepare for the winter a pleasant taste and a beautiful apricot jam slices in amber syrup. It can be made thick as caramel, or add less sugar and more water. Then the syrup will be more liquid, almost like a compote.

Step-by-step preparation of apricot jam is as follows:

1. Ripe, but not soft bright orange fruits (1 kg) are divided into slices and folded into a large saucepan.
2. A small syrup of 250 g of water andsugar (1.5 kg). Cook it should be with constant stirring. During the preparation of sugar should completely dissolve, and the syrup become thick and transparent.
3. Hot syrup poured into prepared slices. In this form, the apricots are infused 4 hours.
4. After a specified time, the pan is put on fire above the average. Apricots are brought to a weak boil, foam is removed. The pan is removed from the heat and left at room temperature for 12 hours.
5. The cooled jam is once again boiled. Then the pan is removed from the plate again, until its contents become cold.
6. Now you can prepare sterilized cans.
7. The last time the jam is brought to a boil. After that, it should be spread over cans, covered with lids and rolled up with a preservative key.

Royal jam from apricot lobules with kernels of ossicles

For the next delicacy, you do not need to cook the syrup.Apricot segments will be prepared in their own juice. But you'll have to spend some free time getting the nucleoli. Do you still throw out the seeds of the apricot? Do not do this, because they are as delicious as nuts. With the kernels of the jam, the jam will become truly royal. The process of its preparation consists of only a few steps:

1. Apricots (1 kg) are divided into lobules. Above, the fruits are filled with sugar (1 kg) and left in a saucepan for 12 hours. During this time they should start a lot of juice.
2. After a time, the pan is set to mediumFire. All the contents in it are brought to a boiling state and cooked exactly 5 minutes. In the process of cooking, jam should not be mixed. It is enough to shake the pan lightly with your hands. After five minutes, the jam needs to be removed from the fire and allowed to cool for 10 hours.
3. To re-cook you need to prepare the nucleoli. For this, the bones need to be chopped and extracted from them by delicious nuts.
4. The nucleoli are washed in clean water and sent to a pan to apricot lobules while boiling again. The second time the jam is also cooked for 5 minutes, after which it is removed from the fire.
5. After 10 hours, you should start the third cooking.Apricot jam boils for 5 minutes, after which it is laid out in advance prepared banks. Such a delicacy is perfectly stored in a cool dark place throughout the whole winter.

Amber jam from oranges and apricots

For the next recipe, you will also need apricot stones, or rather, their nucleoli, as well as half orange and lemon. Step by step jam is prepared in this order:

1. Apricot lobules (1 kg) are added to the pan.
2. Lemon and orange (½ pcs.) Are cut into random pieces directly with skin. Only bitter bones should be removed if they are.
3. Citrus fruits are ground in a blender to the state of gruel and sent to apricot lobules.
4. The contents of the pan are covered with sugar (850 g) and left for 3 hours before the appearance of the juice.
5. After a while, the jam leavesprepare for the middle heat. After boiling, the heating is reduced, and apricot lumps in their own juice are cooked for 10 minutes. After this, the pan can be removed from the fire, and completely cool the jam for 8 hours.
6. Prepare the nucleoli and re-brewadd them to the jam. This time, it should be cooked to the desired consistency, about 20 minutes. After that the jam is superimposed in the jars. It remains only to roll it with a can opener.

This recipe for apricot jam produces 1 liter of sweet delicacy. You can store it in a cool place for about 6 months.

Recipe for jam from peaches and apricots for the winter

According to the following recipe, you can prepare a delicacy, which is perfect not only for tea, but also as a filling for home-made pies. Apricot jam with peaches is prepared in the following way:

1. First you need to prepare a large pot for cooking.
2. Peaches (600 g) and apricots (400 g) are divided into slices, remove bones, and halves themselves cut into two or four parts. The result should be thin slices.
3. Cover the peaches and apricots with sugar (700 g) and leave them at room temperature for 4 hours.
4. Boil the contents of the saucepan over medium heat for 5 minutes after the apricot mass boils. Fully cool the jam for 8 hours, after covering the pan with gauze.
5. Repeat the same action 2 more times. At the last cooking in the jam, you need to add citric acid on the tip of the knife, pour over the jars and roll up the lids.

How to cook jam with walnuts and apricots?

Below is a recipe for another delicious winterblanks. Apricot jam turns slightly tart, with a pronounced nutty flavor. It is prepared quite simply. The main thing is to observe the following procedure:

1. Apricots (1.5 kg) are divided into slices and covered with sugar in the same amount. Leave the prepared fruit for 6 hours before separating a large amount of juice from them.
2. Put the jam on the stove, bring to a boil and cook for about 15 minutes.
3. Prepare nuts. Clean them and fry them in a dry frying pan. Put the walnuts in hot jam. Completely cool it down.
4. Again put the jam on the stove and boil it for 10 minutes. Ready jam to mix, expand on banks and roll up.

Thick jam from apricot lobules with gelatin

The consistency of the next treat is dense and jelly-like. Everything is explained by the fact that such jam is made from apricots with the addition of gelatin. The step-by-step process is as follows:

1. Pre-prepared apricot lobules (800 g)filled with a glass of sugar, instant gelatin (15 g) and vanillin. Next, a bowl, pot or saucepan for cooking is tightened with a film. Apricots with sugar are left to be infused for 5-6 hours. If a little juice is released during this time, you can additionally add 100 ml of water.
2. Casserole with slices in own juicesent to the stove. As soon as the jam comes to a boil, a pinch of citric acid is added to it. Cook it should be 2-3 minutes, after which you can lay out on the banks.
3. For this recipe, homemade apricot jam is sterilized. This will extend the storage period. Banks of 0.5 liters sterilized 7 minutes after boiling water.

Jam from ripe apricots with soda

No need to worry about the taste of thisbaking powder will be felt in the ready delicacy. Soda is added only in order to keep apricot lobules intact, so they do not fall apart during cooking. Many housewives use this secret when preparing jam from apricots. The stages of the cooking process are as follows:

1. Hard and slightly unripe apricots (4 kg) are divided into slices and poured into a large saucepan or bowl.
2. Prepare the soda solution. To do this, in ordinary water (2 liters), dissolve the soda (1 tablespoon). Pour half a half of the apricots with soda and leave them in this condition for 30 minutes.
3. After a while, wipe the lobes several times and cover with sugar (3 kg). Leave fruit for 6 hours under the gauze, so they let the juice.
4. Cook the jam in several stages, about 10 minutes each time until it becomes thick enough.
5. Finished the delicacy spread on the banks and roll up the lids.

Spicy apricot jam with cinnamon

Do not know how to use soft fruit fallen from a tree? From them, too, you can prepare a delicious apricot jam, very similar in consistency to jam.

To start apricots (1 kg) should be washed,dry and cut into 2 parts, extracting the stone. Then they must be filled with sugar and immediately put the pot on the stove for a slow fire. After completely dissolving sugar and boiling, jam should be cooked for 20 minutes. During this time, the lobules will develop and become a thick and homogeneous mass. Now you can put the prepared jam on cans.

Apricot jam for the winter

This jam is perfect for preparing cookies, and for soaking biscuit cakes. By its consistency it is homogeneous, moderately thick and very pleasant to the taste.

For the preparation of jam fruits must be washed andto dry. Excess moisture in the jam to anything. Then the apricots should be divided into slices, weighed and covered with a similar amount of sugar. Next, the fruit should be left for 3 hours on the table.

Juice of apricots is cooked for 10 minutes.Then they should be cooled a little and with the help of a submerged blender turn into a puree. Gem to return to the stove and boil until ready from 40 minutes to 1 hour, depending on the type of apricots. Jam should become thick and homogeneous.