Apricot jam: the best recipes of five -minute, for the winter, with a bone and without a bone, slices, dense, jam, in syrup, without cooking, calorie content

Jam is the most beloved home blank, smelling of in summer and childhood. However, not every housewife can treat it with a delicious treat: jam is either too thick with an unpleasant aftertaste of burnt sugar, or with liquid and quickly acidifies. Sometimes sweet conservation is covered with mold or sugar. It is time to find out all the secrets of delicious jam and learn to prepare the perfect apricot jam.

Learning to cook apricot jam.

Let's talk about the rules for making delicious apricots jam (or any other berries).

Apricot jam of calorie content per 100 grams

Jam is a carbohydrate product. However, many nutritionists agree that it is better to eat two tablespoons of domestic jam than the same amount of chocolate pasta or caramel.

Pay attention, the calculation presented below refers to the classic apricot jam (the ratio of sugar and berries 1: 1).

A simple, classic recipe for apricot jam without bones: how much to lay sugar, how much to cook, how much jam will come from 1 kg of apricots

Apricot jam without bones for many of us is the most delicious workpiece for the winter. A slightly fried toast, fresh butter and a sweet sunny apricot sliced \u200b\u200bto morning coffee or tea - and winter no longer seems so gray and dank.

Have to take:

• apricots - 1 kg. Choose the berries not ripe, strong, medium size
• sugar-1-1.4 kg. The amount of sugar depends on the acidity of the berries
• water - 1 liter
• citric acid - 2 g. citric acid is added to prevent the process of crystallization of sugar, the so -called sugary

How to cook:

1. Prepare the syrup from water and sugar (the consistency of the syrup - before the "thick thread" test)

Important: Use high -quality white granulated. Yellowish sugar can leave a taste of burning.

2. Gently, dried, dried, and cleaned apricots are tidy in boiling syrup. Apricot slices should be covered with syrup completely
3. Cook for 10-15 minutes over low heat. During this time, slices will give part of the juice, the syrup will become quite liquid
4. Increase the fire and bring the jam to a boil. From the moment of boiling, abundant foam formation begins. Carefully collect foam comfortable spoon

5. Reduce the fire to a minimum and boil the jam for another 10-15 minutes. Do not forget to collect foam
6. Remove the container from the fire. The jam should completely cool (at least 4-5 hours, maximum-8 hours). It is necessary to withstand the time of cooling the jam so that the delicate slices of apricots are evenly saturated with sugar syrup
7. The cooled syrup every time it will be thicker and thicker. Warm up the container with jam over low heat until the syrup goes into a liquid state (10-15 minutes) and only then increase the temperature, bringing to a boil. From the moment of boiling, reduce the fire to the temperature of the quiet boiling (10-15 minutes). Do not forget to collect foam. Mix jam with a wooden spoon or spatula

Advice: Experienced housewives do not interfere with jam, but gently shake (shake)

8. Repeat the cycle "Boil-forward (15 minutes) -CHEL" 3-5 times. This technology for making jam is known as multiple cooking
9. As soon as the berry syrup becomes quite thick, saturated orange, add citric acid diluted in 1 tsp. ordinary drinking water. Mix the jam gently, let him boil for another 3-5 minutes
10. Lay hot jam into dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
11. Remove banks with cooled jam into a dark cool place

From 1 kg of apricots you will receive about 1.5-1.6 kg of jam. Weight 1 liter of jam is about 1.320 kg, respectively 0.5 l - 0.660 kg

Whole apricots jam with bones: recipe

With bones, cooks made of small apricots. Such jam is eaten primarily, since the bones of the berries of one-legged often contain poisonous synical acid. It is not recommended to store such jam for years

• apricots - 1 kg
• sugar - 1.4 kg
• water - 1 liter
• citric acid - 2 g. citric acid is added to prevent the process of crystallization of sugar, the so -called sugary jam

How to cook:

1. Wash the berries
2. Pierce each berry with a wooden toothpick/skewer in several places
3. Pour berries with boiling water and leave in hot water for 4-5 minutes
4. Gently drain the water
5. Pour apricots with cold water
6. Remove to a colander or sieve for drying
7. Prepare the syrup from water and sugar (the consistency of the syrup - before the "thick thread" test)
8. Gently put the dried berries in boiling syrup. Berries should be covered with syrup completely
9. Cook for 10-15 minutes over low heat. During this time, apricots will give part of the juice, the syrup will become quite liquid
10. Increase the fire and bring the jam to a boil. From the moment of boiling, abundant foam formation begins. Carefully collect foam comfortable spoon
11. Reduce the fire to a minimum and boil the jam for another 10-15 minutes. Do not forget to collect foam
12. Remove the container from the fire. The jam should completely cool (at least 4-5 hours, maximum-8 hours). It is necessary to withstand the time of cooling the jam so that the delicate slices of apricots are evenly saturated with sugar syrup
13. The cooled syrup every time it will be thicker and thicker. Warm up the container with jam over low heat until the syrup goes into a liquid state (10-15 minutes) and only then increase the temperature, bringing to a boil. From the moment of boiling, reduce the fire to the temperature of the quiet boiling (10-15 minutes). Do not forget to collect foam. Mix jam with a wooden spoon or spatula
14. Repeat the cycle "boil-dry-chop" 3-5 times
15. As soon as the berry syrup becomes quite thick, saturated orange, add citric acid diluted in 1 tsp. ordinary drinking water. Mix the jam gently, let him boil for another 3-5 minutes
16. Lay hot jam into dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
17. Remove banks with cooled jam into a dark cool place

Delicious apricot jam with apricot nuclei or royal apricot jam

Apricot jam with apricot kernels or royal apricots jam - a treat for real gourmets.

• apricots - 1 kg
• sugar - 0.5 kg. If the apricots are acidic, increase the amount of sugar to 1 kg
• water - 250 ml. This volume of water corresponds to a weight of 250 g

How to cook:

1. Prepare the berries: wash, dry
2. Free from the bones, cutting on one side. If the bone leaves well, you can squeeze it with a wooden stick for food or wooden skewer.

1. Prepare apricot nuclei

• Free apricot nuclei. Apricot bones are cleaned as well as any other nuts in a solid peel: using a hammer or a special nut. In the video “How to split a bone of apricot” a wonderful life hack with pliers is presented as a tool for Kolka bones.
• the nuclei can be used both peeled or not peeled. If you like white nuclei, remove the skin.

For this

• fold the kernel in a comfortable container
• pour boiling water (water should cover the kernel completely), hold for 2-3 minutes
• gently drain the water
• pour cold water, hold to 5 minutes
• drain the water
• remove the skin

Important: if the nuclei of apricot seeds have a pronounced bitter or acidic taste, in no case do not eat them and, especially, do not use such nuclei to make jam!

4. FLARD APRICOSE PROBLECTIONS PLEASED NOCES

5. Syrup from sugar and water (the consistency of the syrup - before the "thick thread" test)
6. Tarelessly put the berries filled with nucleenus in boiling syrup. Apricots should be covered with syrup completely
7. For the preparation of royal jam, multiple cooking technology is used-“boil-item (15 min) -spool” 3-5 times.
8. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
9. Remove banks with cooled jam into a dark cool place

Video: How to split a bone of apricot?

Apricot jam with walnuts

 Another recipe for gourmets. The combination of apricots and walnuts is not only tasty, but also healthy

• apricots - 1.2 kg
• sugar - 0.6 kg
• walnut nuclei - 0.3 kg

How to cook:

1. Wash the berries, dry, free from the bones
2. Put the apricot slices in layers in the cooking container for cooking, thoroughly sprinkling each layer with sugar
3. Put a closed container with apricots in a dark cool place and leave for 4-5 hours, or better-at night. After the specified time, apricots will let the juice.

Important: sugar that has not dissolved, as a rule, settles at the bottom. Be careful during the first warming up: under the influence of an too high temperature, sugar sediment may burn. As a result, jam will have an unpleasant taste and smell of burnt sugar, and the color of the syrup from orange will turn into brown. Therefore, at the first heating, stir the jam.

4. For the preparation of jam, the technology of multiple cooking is used-“boil-tolerate (15 minutes) -CHALL” 3-5 times
5. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
6. Remove the banks with cooled jam into a dark cool place.

Apricot jam with almonds

• apricots - 1.5 kg
• sugar - 1 kg
• water - 200 ml
• vanilla sugar - 10 g
• raw cleaned almonds - 200 g

How to cook:

1. Wash the berries, dry, free from the bones
2. Prepare the syrup from water and sugar (the consistency of the syrup - before the "thick thread" test)
3. Put apricot slices in a bathing container. Sprinkle the berries with vanilla sugar. Lay the almonds on top
4. Pour berries with boiling syrup and let them cool (4-8 hours)
5. Completely cooled jam, bring to a boil over low heat, but do not boil! Do not mix jam!
6. Repeat the cycle "boil-chip" 5-6 times
7. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
8. Remove banks with cooled jam into a dark cool place

Apricot jam with gelatin - five -minute: recipe

No one argues that properly welded jam is very tasty. However, many tend to say that during step (multiple) cooking, jam loses all the beneficial properties of fresh berries. This prompted the culinary specialists to search for an alternative option for making jam: fifth jam. The only negative of such jam is liquid syrup that does not suit lovers of dense delicacy at all. We combine healthy and tasty: we cook the fifth jars of apricots with gelatin

• apricots - 1 kg
• sugar-1-1.4 kg
• gelatin is fast -soluble - 40 g

How to cook:

1. In a separate container, thoroughly mix sugar and gelatin
2. Wash the berries, dry, free from the bones
3. Put the apricot slices in layers in the cooking container for cooking, thoroughly sprinkling each layer with a mixture of sugar and gelatin
4. Put a closed container with apricots in a dark cool place and leave for 4-5 hours, or better-at night. After the specified time, apricots will let the juice
5. Put a container with apricots on a small fire and wait for the complete dissolution of sugar. To accelerate the process and prevent handling, gently gently mix the jam with a wooden spoon or slightly shake/shake the contents of the container
6. As soon as the sugar is completely dissolved, increase the fire and bring the jam to a boil. From the moment of boiling, abundant foam formation begins. Carefully collect foam comfortable spoon
7. Reduce the fire to a minimum and boil the jam for another 5 minutes. Do not forget to collect foam
8. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids

Tip: If you want to prepare the usual jammer from apricots, do not use gelatin

Thick jam made of entire apricots and apricots without bones: recipe

Such a technology for making jam is suitable if you need to process berries of different ripeness at the same time: supported (soft) and slightly greenish (sufficiently hard)

• apricots - 1 kg
• sugar-1-1.4 kg
• water - 200 ml
• citric acid - 2 g

How to cook:

1. Wash the berries, dry, free from the bones. During cleaning the bones, sort soft and hard berries (approximately equally)
2. Put soft apricots in a bathing container, add water, warm over low heat with constant stirring
3. As soon as the apricots give juice, increase the fire and bring to a boil
4. Cook on low heat until softening berries (4-8 minutes)
5. Wipe the cooled berries through a sieve or colander
6. Mix apricot puree thoroughly with sugar and bring to a boil
7. In boiling puree, carefully lay out apricot slices and cook over low heat for 30-40 minutes. Mix the jam very carefully, trying not to damage the delicate slices
8. At the end of cooking, add citric acid diluted in 1 tsp. Mix water and gently gently. Boil another 5 minutes
9. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
10. Remove banks with cooled jam into a dark cool place

Apricot jam with orange and lemon

The apricot jam, welded according to this recipe, after cooling becomes so thick that it resembles marmalade. The similarity with the favorite delicacy of English aristocrats enhances the pronounced citrus accent. This recipe is an ideal option for using ripe apricots

• apricots - 2 kg. Apricotes can be overdusted, crumbling and not very beautiful
• sugar-2.5-3 kg
• orange-100-150 g
• lemon - 60 g

How to cook:

1. Wash the berries, dry, free from the bones
2. Wash the orange and lemon, pour boiling water, remove the zest, remove the white part of the skin
3. Grind apricots, citrus fruits and zest thoroughly (using a blender or meat grinder). In fact, you must get a puree mass
4. Put the berry mashed potatoes into a bathing container and add sugar. Mix thoroughly
5. Put the container on a small fire and wait for the complete dissolution of sugar. To speed up the process and prevent handling, gently gently mix the jam with a wooden spoon
6. As soon as the sugar is completely dissolved, increase the fire and bring the jam to a boil. From the moment of boiling, abundant foam formation begins. Carefully collect foam comfortable spoon
7. Reduce the fire to a minimum and boil jam for another 30-40 minutes. Do not forget to collect foam
8. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
9. Remove banks with cooled jam into a dark cool place

Apricot jam with lemon or the best apricot jam for the winter

This jam is a real festival of aromas, because in addition to apricot tenderness and lemon freshness, there is also sultry cinnamon here

• apricots - 2 kg. Take into account: you will need 2 kg of berries peeled from seeds, damaged parts, rot, etc.
• sugar –1-1.2 kg
• lemon - 60 g
• cinnamon (wand) - 2

How to cook:

1. Put the prepared apricots in the bathing container as follows: a layer of sugar, a layer of berries, a layer of sugar, etc.
2. Wait until the berries allocate juice (6-8 hours)
3. Put a container with apricots on a small fire and wait for the complete dissolution of sugar. To accelerate the process and prevent handling, gently gently mix the jam with a wooden spoon or slightly shake/shake the contents of the container
4. As soon as the sugar is completely dissolved, increase the fire and bring the jam to a boil. From the moment of boiling, abundant foam formation begins. Carefully collect foam comfortable spoon
5. Reduce the fire to a minimum and cook jam for 50-60 minutes
6. Pour the lemon with boiling water. Remove the zest, remove the white part of the skin. Divide the fruit into slices. Remove the skin from the lobules and remove the seeds
7. Add cinnamon, zest and pulp of lemon to jam as soon as the foam formation process stops
8. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
9. Remove banks with cooled jam into a dark cool place

The recipe for jam from unripe and green apricots

If you have access to green apricots with an unformed soft bone, this recipe is for you

• green apricots - 1.6 kg
• freshly squeezed lemon juice- 60-80 ml
• sugar - 2.4 kg
• water-300-400 ml

How to cook:

1. Wash the berries thoroughly. Pierce each berry with an awl in several places, for example, along and across
2. Fold the pierced apricots into the pan and pour with boiling water. Leave in hot water for 3-4 minutes. Drain the water. Remove the apricots to a colander to remove excess moisture
3. Pour water into the bathing container and pour sugar. Mix thoroughly. Put on small fire, wait for the complete dissolution of sugar
4. As soon as sugar dissolves, increase the fire and bring the syrup to a boil
5. Put the prepared apricots in boiling syrup, wait for the syrup to boil. Reduce the fire and cook to the "thick thread" sample (see the beginning of the article)
6. At the end of cooking, add lemon juice, mix thoroughly, bring to a boil
7. Lay hot jam into dry sterile jars, close with tin lids, roll the lids immediately/tighten
8. Remove banks with cooled jam into a dark cool place

Pereslite apricot jam or apricot jam

Thick apricot jam with chocolate aftertaste. An unusual workpiece, which will serve as a top for ice cream, an impregnation for a cake and simply a delicious addition to freshly baked pancakes.

• apricots - 1 kg. Take into account: you will need 1 kg of berries peeled from seeds, damaged parts, rot, etc.
• sugar —0.5 kg
• cocoa - 100 g. You will need ordinary cocoa without sugar
• amaretto liquor - 75 ml

 How to cook:

1. Put the apricots in a bathing container, add water (100 ml), warm over low heat with constant stirring
2. As soon as the apricots give juice, increase the fire and bring to a boil
3. Cook on low heat until softening berries (4-8 minutes)
4. Wipe the cooled berries through a sieve or colander
5. Mix apricot puree thoroughly with sugar and liquor. Leave for 6-8 hours until sugar is completely dissolved
6. After the indicated time, put the container on a small fire and bring apricot puree to a boil. Cook from the moment of boiling for 20 minutes. Remove from heat, let the jam cool completely (6-8 hours)
7. Add cocoa to cooled jam. In order to avoid lumps, constantly mix jam. Bring to a boil (over low heat), boil for 5 minutes. Remove from heat, let cool (up to 8 hours)
8. At the last stage of cooking, bring the jam to a boil again (over low heat), boil 15 minutes
9. Lay hot jam into dry sterile jars, close with tin lids, roll the lids immediately/tighten
10. Remove banks with cooled jam into a dark cool place

Tasty jam from apricot halves, lobules or apricot jam in syrup

The process of preparing this jam is quite laborious, but the result is worth it

• apricots - 1 kg
• sugar - 1.4 kg
• light apple juice - 0.5 l

How to cook:

1. Wash the berries, dry, free from the bones
2. Arrange a soda bathtub apricot slices

• For soda solution: Dissolve 1 tbsp. l. baking soda in 1 liter of cold water
• Pour slices with a solution (berries should be completely covered)
• Leave for 30-40 minutes
• Drain the solution
• Rinse the berries with running water
• Transfer to a colander. Try to lay the berries with a cut down so that excess water is not going to be in apricot "boats", let the water drain

3. Prepare syrup from apple juice and sugar (the consistency of the syrup - before the "thick thread" test)
4. Put apricot slices in the bathing container for cooking jam and gently pour the berries with boiling syrup. Berries should brew for 6-8 hours
5. Completely cooled jam, bring to a boil over low heat, but do not boil! Do not mix jam!
6. Repeat the Cooling-Warming cycle 5-6 times
7. Lay the finished jam in dry sterile jars. Fill the banks to the brim - so you protect the jam from the appearance of mold. Not allowing the cooling of jam, immediately roll up (twist) jars with tin sterile lids
8. Remove banks with cooled jam into a dark cool place

Transparent amber jam from apricots: recipe

Such jam can be welded even in winter, because the main ingredient in it is dried apricots.

• kuraga - 0.5 kg
• water - 200 ml
• sugar - 1 kg
• zest 1 lemon

How to cook:

1. Rinse the dried apricots thoroughly and soak in 2 liters of cold water. After 1 hour, drain the water and pour fresh. Leave for 2-3 hours in a cool place. Drain the water, throw the dried apricots on a colander to remove excess moisture
2. Prepare lemon zest
3. In a thick -walled pot, mix sugar and water and weld the syrup to the “thick thread” test (see the beginning of the article)
4. Put the softened dried apricots and zest in the syrup, mix thoroughly. Bring to a boil
5. Remove from heat and let cool completely

Frozen apricots

Important: such jam cannot be stored for too long due to a small sugar content

• frozen apricots without bones - 1 kg
• sugar - 300 g

How to cook:

1. Place the apricots in a comfortable container and leave to defrost. Apricots should thaw slowly enough, so the container with berries is better placed in the refrigerator
2. Mix thawed berries with sugar and put on fire. Bring to a boil
3. As soon as the jam boiled, reduce the fire and cook for 20-30 minutes
4. Cool the finished jam, put in a clean dry jar, store in the refrigerator

Apricot jam without cooking

• apricot - 1 kg
• sugar - 2 kg
• citric acid - 25 g

How to cook:

1. Wash the berries, dry (be sure!), Free from the bones
2. Grind apricots thoroughly (using a blender or meat grinder). In fact, you must get a puree mass
3. Add sugar and citric acid to dick apricots, mix the mixture thoroughly
4. Cover the container with wiped apricots and put it in the refrigerator for 2-3 days. Mix jam periodically to accelerate sugar dissolution
5. Lay out apricot puree into dry sterile jars "on the shoulders". Pour sugar on top
6. Close cans with sterile nylon covers
7. Store the workpiece in the refrigerator

Apricot jam in a slow cooker

If you are going to cook apricots in a slow cooker, consider several important points

• berries along with sugar should occupy ½ of the volume of the bowl
• a multicooker with preparing jam cannot be left unattended
• the cereal cover should be ajar so as not to prevent the evidence of excess fluid

• apricots without bones - 0.5 kg
• sugar - 0.5 kg
• lemon juice-1-2 tbsp. l.

How to cook:

1. Put the prepared berries in the multicooker bowl and fill it with sugar
2. Set the "baking" mode. Time: 60 minutes
3. After the end of the program, pour in lemon juice and set the “steam boiling” mode and let the jam boil for 2-3 minutes
4. Lay hot jam into dry sterile jars, close with tin lids, roll the lids immediately/tighten
5. Remove banks with cooled jam into a dark cool place

Video: tasty apricot jam in a slow cooker, how to cook jam #recipe for apricot jam

Video: Apricot Jam Recipe in the microwave