Apricot jam - a simple recipe for the winter with vanilla

Secrets of making jams and confitures

Many people love sweets made from berries and fruits with sugar, but not everyone understands the difference between the same jam, preserves, confiture or marmalade. It is often said that this is the same dish, the only difference is in which country it originates from. For example, jam is an original Russian product, confiture comes from France, jam originates from England, more precisely from Scotland, and marmalade comes from Poland.

But these dishes differ in their thickness and often in their manufacturing technology.

Jam, unlike preserves, has a rather dense (jelly-like) consistency. It is traditionally boiled for a longer time. Unlike jam according to the classic recipe, the fruits for making jam are not specially crushed. They turn into a homogeneous mass during heat treatment. But confiture most closely resembles jam, being in fact a variety of it. Special jelly-forming additives are always used to make confiture. Jam can be prepared either with or without their use - in a natural way. Accordingly, you can end up with either a thick confiture or a runny one, more like jam.

Depending on the apricot jam recipe you use for the winter, you choose the degree of ripeness of the fruit. If you make the preparation in the traditional way, without the use of gelling additives, then it is better to take either fully ripe fruits, or even greenish ones. They are famous for their high pectin content, due to which the finished product hardens.

Overripe fruits contain very little pectin, but they are distinguished by increased sweetness, and they are best used for recipes with the addition of pectin or gelatin.

Attention! Apricot fruits for making jam can be overripe and even soft, but in no case rotten or moldy.

Classic recipes do not provide for chopping apricots, but the pits are always removed. If you break the hard shell, you can extract the nucleoli. In some varieties they are devoid of bitterness. After removing the brown peel, the sweetish kernels can be added to the jam at the last stage of its production. This will give the dish an interesting almond flavor.

In many modern recipes, housewives prefer to grind apricots almost immediately before starting to make jam, using a meat grinder or blender. This is much easier than grinding the product after heat treatment.

Many housewives prefer apricot jam for the winter to all other preparations made from these sunny fruits, since it is universal in use. It is very convenient to spread on bread or crispy toast. Jam makes an excellent layer for pastries and cakes, and finally, it is ideal as a ready-made filling for pies and other baked goods.

Simple apricot jam recipe

For this recipe, you don't need to prepare anything in advance except the apricots and sugar. Only a small amount of butter will come in handy.

Preparing ingredients and utensils

In the traditional recipe, the amount of sugar should be equal in volume to washed and pitted apricots. If you are using sweet and fully ripe fruits, the amount of sugar can be reduced slightly. For example, for 1 kg of pitted apricots, take about 750-800 g of sand.

Fruits are thoroughly washed before cooking, then dried on a paper or linen towel. You don't need any water to make apricot jam. Even excess liquid from the fruit must be removed to obtain the desired consistency of the finished dish.

Apricots are cut into halves and pitted. It is important to choose an enamel or stainless steel pan with a thick bottom for cooking jam. Its shape is also important - wide with low sides, so that it is convenient to stir the dish during cooking.

Cooking process in detail

The process of making jam according to the classic recipe can take you about a day, since first you need to let the apricots sit with sugar.

So, take a pan, grease its bottom with a small amount of butter to prevent the jam from burning later. Then lay out the apricot halves in layers, sprinkling them with sugar.

Cover the pan with a towel and leave overnight. This procedure will help the apricots keep their shape better during the jam making process.

The next day, the sugar will completely dissolve and the fruits will release a lot of juice. Pour off the excess immediately, since if there is a large amount of liquid, the workpiece may not thicken as needed. The fruit should be only lightly covered with juice.

Place the pan with apricots on heat. If the sugar has not had time to completely dissolve overnight, then the fire should be low at first.

After the sugar has completely dissolved, the heat can be increased to maximum. Cook the jam, stirring constantly, for about 15-20 minutes. During the boiling process, it is necessary to remove the resulting foam from the fruit.

The final stage

To test the jam for readiness, place several saucers in the freezer in advance. Now you can take out one saucer and put a little jam on it. If the drop does not spread and some hard surface forms on it, then we can say that the dish is ready.

If such signs are not observed, continue to cook the jam for another 5-10 minutes, then repeat the test. Repeat until you reach the desired consistency.

The jam can be put into sterilized small jars (0.5 l) while still hot and immediately screw on the lids.

Classic recipe for thick pitted apricot jam with lemon juice

In order for the jam to be jelly-like in nature, it must be made from fruits that contain pectin. Apricot is one of them. It usually produces jam with a distinct taste and pleasant aroma for all family members. In winter, this delicacy will come in handy.

At home, jam can be prepared in an hour and a half, since its preparation does not take as much effort as preparing jam. Jam is easier to make than preserves.

To make jam you need ripe apricots and sugar. When finished, the jam should be a bright amber color with a very pleasant taste; it can easily be spread on bread. Apricots for cooking should not be very soft.

To make the jam homogeneous, it must be stirred vigorously. For 1 kg of apricots there are 900 g of sugar and half a lemon . From the taken apricots you will get a portion of 0.5 liters of jam.

To begin with, the fruits are washed and then dried, including half a lemon. Apricots are cut into two halves each, then the pits are removed. The fruits are placed in a pan and filled completely with water, and then placed on the fire and brought to a boil.

Recipe for apricot jam with citric acid

There is a slightly different, faster way to make apricot jam for the winter.

You will need:

1 kg of apricots, pitted;
1 kg sugar;
1 g citric acid or 1 tablespoon lemon juice.

Wash the apricots, remove the seeds and grind them using a blender or meat grinder. Add sugar and citric acid and mix again. Place the pan with apricot puree on heat, bring to a boil and cook for about 20-30 minutes. You should not leave the jam for a long time; it is better to stir it regularly with a wooden spatula so that it does not stick to the bottom.

After the apricot mixture thickens slightly, remove it from the heat, package it in dry, sterilized jars, close with metal lids and store.

Apricot jam: simple recipes for delicious thick apricot jam

The ripening season for apricots in the orchards has already arrived, which means it’s time to make preserves and jams. We all love this jam for its bright taste and beautiful amber color. Apricot jam can be an excellent filling for baked goods.

If you are not a fan of baking and muffins, then apricot jam can become an independent dessert for you that will remind you of warm summer. For delicious jam, you should choose ripe apricots, without damage.

The size of the apricots does not matter, as this in no way affects the taste. Many people prefer apricot jam over preserves because of its consistency and ease of use in the kitchen.

Pitted apricot jam - five-minute recipe

If you don’t have the desire or time to spend a lot of time making jam, but you want it to be tasty and make you happy during the long winter, then this recipe is for you.

For delicious apricot jam you will need:

5-6 kilograms of apricots
4-5 kilograms of sugar
6 packets of “Jam”

The ingredients are indicated in approximate quantities, because the sweetness and viscosity of the jam depends on the ripeness and juiciness of the apricots.

Recipe for pitted apricot jam:

Separate the apricot pulp from the pits.
Carry out the procedure for sterilizing jars for apricot jam.
Grind the pitted apricots in a blender.
Boil the crushed mass and bring to a boil. Leave for another 5-7 minutes.
Leave our “not yet jam” to cool and repeat the procedure after 6 hours.
Repeat the previous procedure again with the same time interval.
Add “Confiturka” to the jam and pour into jars.

A little aesthetic advice. Use small jars for this jam recipe as it looks beautiful and is easy to use. In addition, a small jar of apricot jam can be a cute gift.

Delicious thick apricot jam for the winter. Simple recipe

This is the simplest and most uncomplicated recipe that could ever be. How to make apricot jam? No special ingredients, just apricots, sugar and a little butter.

In order to make delicious thick apricot jam, you will need:

4 kilograms of apricots
4 kilograms of sugar
A little butter

No matter how simple the recipe for this apricot jam is, it will take a lot of time.

Separate the apricot pulp from the pits.
Cut the apricot into either two or four pieces.
Grease the bottom of the pan with butter.
Layer the apricot slices.
Sprinkle each layer with sugar.
Cover the pan with a lid and leave for 12 hours.
After 12 hours, open the lid and if the apricots have released a lot of juice, drain it.
Place the pan with apricots on heat.
Once the sugar has completely dissolved, increase the heat and cook for about half an hour.

The recipe is quite simple, because it doesn’t take much manipulation to get the jam ready.

Pour the hot jam into jars and store in a dark place until it cools completely.

Apricot jam with gelatin

The recipe is simple and does not require much time. The only non-standard ingredient is gelatin.

How to make apricot jam so that it is not only tasty, but also beautiful? Add gelatin and your dessert will become glossy and thick.

To make beautiful apricot jam with gelatin you will need:

1 kilogram of apricots
1 kilogram of sugar
20-25 grams of gelatin

How to make apricot jam step by step instructions:

Peel the apricots.
Divide the apricots into two or four parts.
Puree the apricots in a blender.
Add gelatin to sugar and stir.
Add sugar and gelatin to the resulting apricot puree.
Leave for 8-9 hours in a cool, dark place.
After 8-9 hours, put the mixture on low heat, gradually increasing the jam cooking temperature.
Stir the jam to prevent lumps from forming.
After five minutes, remove the jam from the heat and pour into jars.

Apricot and orange jam without cooking

This recipe will attract fans of healthy food, since the fruits are not cooked at all during the cooking process, which means they retain absolutely all the beneficial substances and vitamins.

Prepare:

2 kg apricots;
2.5 kg of sugar;
2 oranges;
1 lemon.

Wash the fruits well under running water and dry. Cut the oranges and lemon into quarters and remove all the seeds.

Important! Unlike the peel, they cannot be set aside - they can become bitter.

Then grind them using a blender. Simply cut the apricots in half and remove the pits. After this, they are also crushed with a blender.

Gradually the fruit mass combines with sugar. Everything is thoroughly mixed again. The resulting jam sits for several hours at room temperature until the sugar is completely dissolved.

After which it is packaged in small, pre-sterilized glass jars. To avoid spoilage, add a tablespoon of sugar on top of each container.

This preparation must be stored in the refrigerator.

Pitted apricot jam, a recipe for the winter - a thick delicacy

Apricot jam or jam is one of the most delicious and beautiful sweet preparations. I really like the color - amber-transparent - both the taste and aroma. In general, jam is good for everyone, but there is one problem - if you do not add any gelling agent, it is very difficult to make it thick.

To do this, you have to boil the mass for a long time and the thickness is obtained at the expense of the beneficial properties, which are lost during long-term cooking, and the color - it darkens. But, as far as I know, there are those who do not like to add thickeners - for them, this is the first recipe where thick jam will be obtained only due to a long cooking time.

The second recipe is simple, but also with a photo, and to get a thick delicacy we will still use a thickener.

Ingredients:

apricots (pitted) – 1 kg;
sugar – 1 kg.

How to make apricot jam without thickener

To make jam we need a minimum of ingredients: apricots and sugar.
Apricots must be ripe and soft; spoiled ones must be removed; preparations with such apricots are unlikely to survive even until autumn. Wash the apricots thoroughly under cold water and lightly dab them with a dry towel. Remove the bones. Ripe apricots easily break into two parts; if not, use a knife. Place the prepared fruits in a wide saucepan with a thick bottom in which we will cook the jam. It’s better to use stainless steel; it will burn in an enamel pan.
Sprinkle apricots with sugar. We follow the proportion: for 1 kg of apricots - 1 kg of sugar.
Close the pan with a lid and shake a little so that the sugar is distributed among all halves.
Leave in sugar for several hours, or overnight, at room temperature.
By this time, most of the sugar will dissolve and turn into syrup. Place the pan without a lid on the stove over low heat. Bring to a boil and cook for about 10 minutes. A lot of foam forms during cooking, remove it.
Remove the apricots from the stove and cool slightly. We need to grind them, and doing this with a hot mass is dangerous, you can get burned. When everything has cooled down a little, use an immersion blender to puree them. If you don’t have a blender, you will have to grind it manually through a sieve.
Return the pan to the stove again.
Bring to a boil over medium heat, then reduce to low and simmer for about 30-40 minutes until the mixture thickens. You need to stir periodically, otherwise the jam will burn.
Keep in mind that the jam will be even thicker when cooled. To check readiness, drop a drop onto a plate; the drop should not spread as it cools.
While the jam is cooking, sterilize the jars and lids for the preparations. I do this the usual way - over steam. This quantity of products yields about 2.5 half-liter jars.
And the last stage - put the still hot jam into jars and close the lids.
To be on the safe side, you can sprinkle the surface with a small amount of sugar; over time, the sugar will crystallize and a crust will appear, which will definitely protect our workpiece from mold. When the jam has cooled, put it in a cool place.

Elena

What we need (for a 200 ml jar):

350gr. apricots;
150gr. Sahara;
1/4 tsp. citric acid;
40ml. water;
1 pack of thickener.

How to make thick apricot jam with a thickener for the winter

I’ll write a little more about the product. Before you start cooking, be sure to read the instructions on the package. The proportions are usually clearly indicated there and recommendations for its use are given. But don’t forget about my advice - add more sugar and more lemons.
Wash apricots under cool running water. Cut in half and remove the seeds.
Grind the fruit halves through a meat grinder.
Add lemon and stir.
We transfer the mixture into a ladle, sprinkle the thickener on top and let it sit (this is usually recommended by the manufacturers).
Then add sugar and water. It would seem, why water? What if we, on the contrary, fight to keep the jam thick? A small amount is needed at the very beginning to make it easier for the apricots to start boiling.
Cook the jam for 25-30 minutes.
Place it in sterile jars while hot and seal with sterile lids.

Note! Hot apricot jam will seem runny. It will become truly thick only after it has completely cooled, and preferably after refrigeration.

If the jam turns out to be too thick, don’t worry, it’s perfect as a filling for any kind of baked goods!

YuliaM

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Source: https://blog-recept.ru/dzhem-iz-abrikosov-bez-kostochek-retsept-na-zimu-ochen-vkusnye-retsepty/

How to make apricot and apple jam

Apricots go great with apples, as the latter add some sourness to the finished dish. They also provide the necessary amount of pectin for good setting.

Take 1 kg of apricots, wash and remove seeds. Wash 3-4 apples well, separate from the core and cut into 6-8 slices. Prepare a wide pan with a thick bottom, preferably not enameled, but not aluminum either.

Place apricots in a saucepan, add sugar and place over low heat. After the fruits boil and release their juice, add chopped apples to them.

Cook over medium heat for 30-40 minutes, constantly stirring the future jam and removing foam. Then remove the pan from the stove and let it cool slightly.

Take a blender and thoroughly grind the boiled fruit mixture, after which the jam can be placed in sterile jars and rolled up. The taste of the product is very delicate and it is stored well even in room conditions.

Recipe for thick pitted apricot jam with lemon juice: continued

1. When the apricots have become soft during cooking, sugar is added to them, and the juice is squeezed out of half a lemon and poured into the pan, but there should be no seeds in it. The jam should be cooked over medium heat for about an hour and a half, and foam will form on top of it; it should be skimmed off with a spoon.

2. At the final stage, a half-liter jar is prepared, it must be washed and scalded with boiling water. And only then the jam is transferred into it and closed on top with an airtight lid. This way you will get a ready-made delicacy for the winter.

When hot, the jam can be quite runny, but don’t worry about it, as it will thicken as it cools.

There is another recipe for making thick apricot jam , thanks to which the jam is obtained with small slices of fruit. Ripe and soft apricots are suitable for it, and the more ripe the fruit, the better the taste of the jam.

For 1.5 kg of apricots you will need 1.5 kg of sugar and one glass of purified water. Next, the apricots are washed, cut in half and the pits are removed. The halves may be dented, because they will still be boiled, because this is not jam.

Thick apricot jam

If you are not interested in long-term boiling of apricots, then try making them with the addition of one of the types of thickener. The technology for making jam according to these recipes changes little. But during the process, one of the gelling substances is added, which reduces the boiling time of the product and preserves the taste, aroma and beneficial properties of natural apricots.

Apricot jam with gelatin

This jam recipe is one of the most popular. You will need equal amounts of apricots and sugar (1 kg each) and 40 g of gelatin.

The fruits, as usual, are removed from the seeds, sprinkled with sugar and left for several hours to release the juice. After this, they are crushed using a blender and placed on the fire so that after boiling, the apricot mass is boiled for about 30 minutes.

At the same time, the gelatin is poured with a small amount of warm water and left to swell.

After 30 minutes the heating is removed. Swollen gelatin is added to the apricots, the mixture is thoroughly mixed and poured into sterile jars.

Important! Do not boil jam after adding gelatin.

Apricot jam recipe with pectin

Pectin can be part of gelling sugar, or can be sold separately. This is a natural vegetable thickener without extraneous aromas and does not change the color of the product.

The proportions for making apricot jam are the same as in the previous recipe - for 1 kg of fruit, take 1 kg of sugar and a bag of pectin.

The manufacturing technology is also very similar. After the mixture of apricots and sugar has been cooked for 10-15 minutes, you need to prepare the pectin. A standard sachet usually contains 10 g of powder. Mix its contents with 2-3 tablespoons of sugar.

Add this mixture to the boiling apricot jam.

Attention! If you do not first mix the pectin with sugar, you risk ruining your entire preparation.

Boil apricot jam with pectin for no more than 5 minutes. Then put it in sterile jars, screw it up and store it.

Apricot jam with jellyfix

According to this recipe, apricot jam is prepared using a similar technology, since zhelfix, as well as its numerous counterparts such as jamfix, quittina, contain the same pectin with sugar and often with citric acid. Therefore, it must be added in the same proportions and in the same sequence as pectin. Usually one standard bag of gelfix is used 1:1 in relation to 1 kg of apricots and 1 kg of sugar.

Secrets of making thick apricot jam for the winter

For apricot jam, you should choose unripe fruits, which have more pectin fibers and the mass will be thicker. If the fruits are very ripe, you can add gelatin, agar, pectin or regular starch.
To obtain a thick, homogeneous jam, the fruit is twisted through a meat grinder. To obtain clear jam, apricots must be ground through a sieve.
It is better to cook the jam for 5-10 minutes in 3 approaches. This will help preserve the beneficial substances of the apricot and make the consistency thick.
If a drop of jam does not spread on a cold saucer, it means it is ready.
By adding citric acid to the jam 10 minutes before the end of cooking at the rate of 1 kg of apricots, 1 g of lemon will prevent the delicacy from becoming candied during storage.

Now let's move on to step-by-step recipes.

Classic recipe

Classic apricot jam is easy to prepare; even a less experienced cook can handle it. For preparation it is used:

1 kg fresh apricots;
1 kg sugar.

Jam from aromatic fruits is prepared simply, without any tricks or complications. Let's look at how to make jam in order:

Apricots are selected, washed, and the pits are removed.
After these preparations, the fruits are minced through a meat grinder or crushed in a blender.
The resulting puree is covered with sugar and left for 2-3 hours.
The contents are mixed and put on fire.
After boiling, remove the foam; this must be done so that the jam does not sour.
Depending on the desired thickness, adjust the cooking time. The longer you cook, the thicker the jam will be.

Important! During prolonged heat treatment, the beneficial substances of apricot are lost. This can be avoided by cooking the jam 3 times for 5 minutes, letting it cool completely the first 2 times.

Apricot jam is cooked in this way until completely cooked, remembering to stir periodically.
After the 3rd boiling, the hot jam is poured into jars, which, together with the lids, were prepared in advance.

Note to the owner! To determine whether the jam is ready, you need to drop a drop onto a flat plate. If it has not lost its shape or spread, then the jam is completely ready.

Jam with gelatin

To make apricot jam thick and have a rich amber color, gelatin is added to it. There is no trick:

1 kg apricot;
1 kg sugar;
40 g instant gelatin.

Step by step recipe:

Gelatin is poured into 100 ml of warm water.
Pre-clean the fruits, remove the seeds, cut into slices and place in a container.
Fruits are ground in a meat grinder or blender.
Sugar is poured into apricot puree.
Place on the stove, bring to a boil, stirring and skimming off the foam. This must be done so that the jam does not turn sour.
In a thin stream, stirring constantly, pour in the gelatin and continue cooking the jam.
The mixture is simmered over medium heat for 10 minutes, after which it is poured into prepared jars.

Recipe with starch

List of ingredients:

apricots – 1 kg;
water – 150 ml;
sugar – 1 kg;
potato starch – 3 tsp.

Preparation:

The fruits are washed, dried, and the seeds are removed.
Place apricots in a saucepan, pour water and put on fire.
After boiling, cook for 3 minutes.
Place the fruit in a colander to drain excess liquid.
Then transfer to a bowl and grind with a blender until smooth.
The resulting mass is poured into a saucepan, sugar is added and mixed thoroughly.
Place on fire and bring to a boil.
Add starch and cook for 5 minutes, stirring constantly.
Prepare the container, pour and roll the apricot jam.

Apricot jam in a slow cooker

Thick, tasty jam can be prepared well in a slow cooker. This does not require any special components.

1 kg apricot;
1 kg sugar.

Step by step recipe

Ripe and aromatic fruits are used for preparation. They should be thoroughly washed, pitted and placed in a multicooker bowl.
The next step is to sprinkle sugar on the prepared fruits. As you can see in the recipe, the proportions of the products should be the same. If someone likes jam that is not very sweet, you can slightly reduce the amount of sugar, but not less than 0.7 kg of sugar per 1 kg of fruit.
To form juice, leave the cooked fruits with sugar for 2-4 hours. Then they move directly to making the jam. The “Baking” multicooker program will be suitable for cooking. Set it for 1 hour, but cook for about 40 minutes, until it boils. The foam should be removed periodically.
After this, the berries with syrup are left to cool.
This cooking procedure is repeated 2 more times.
Upon completion of cooking, the delicious thick jam is ground through a sieve or crushed in a blender.
The jam prepared in the slow cooker is ready. All that remains is to pour it into specially prepared sterile jars and close the lid.

Watch the video! Apricot jam in a slow cooker

Recipe with vanilla and cane sugar

This jam is not just sweet, but also original. It has a light oriental note and is suitable for baking and various porridges. For its preparation the following are used:

0.7 grams apricot;
500 grams of cane sugar;
1 vanilla pod;
1 tsp agar-agra;
1-2 drops of almond flavoring.

Step-by-step cooking recipe:

The first stage will be the preparation of fruits: they are selected, washed, dried, and pitted.
Depending on their condition, the berries need to be processed - cut the hard ones into pieces, soft ones are easier to beat with a blender.
The resulting mass is sprinkled with sugar and left for 3.5 hours.
After this, the composition must be brought to a boil and the foam removed. After boiling for 5 minutes, remove from heat and leave to cool slightly. Do this manipulation again.
After this, a vanilla pod is added to the composition and put on fire. Boil as previous times for 5 minutes.
After these procedures, you should add almond essence and agar-agar to the jam.
The next step is to mix everything thoroughly so that no lumps form.
The jam is ready. It can be placed in sterile jars and rolled up for the winter, or placed in sterile food bags to freeze.

Lemon jam

Apricot jam with lemon turns out very healthy and dense. It is used for:

1 kg fresh apricots;
0.9 kg sugar;
half a lemon.

The ingredients are simple, and the jam that comes out of them is very tasty and aromatic. The manufacturing process is simple:

Prepare the necessary products. Apricots need to be washed, pitted and cut.
After cooking, the fruits in a deep container are filled with water in such an amount that it completely covers them. Place on fire and cook.
When the apricots boil, add sugar and the juice of half a lemon to the container.
Cook the dessert for 1.5 hours over medium heat, stirring. If you knead the slices against the walls of the container in which they are boiled, the jam will be more homogeneous.
After the specified time, the composition is placed in sterile jars and sealed for the winter.

Watch the video! Apricot jam according to the Crimean recipe

Apricot jam with kernels

For this recipe you will need:

Apricots - 2 kg;
Sugar - 1.5 kg;
Lemon - 0.5 pcs.

Cooking process:

Wash the apricots, dry them, remove the pits and do not throw them away.
Place apricots in a saucepan and add sugar.
Leave for 2.5-3 hours.
At this time, remove the kernels from the seeds and remove the peel.
Place the container with fruit on the fire and stir until the sugar is completely dissolved.
Bring apricots to a boil, skim off the foam.
Cook for 20 minutes over low heat.
Next add the juice of half a lemon.
Rub everything through a sieve.
Add the kernels.
Boil the jam for 2-3 hours over low heat. Place in jars and roll up.

Watch the video! Apricot jam with kernels

Recipe with almonds and apricots

This recipe is unusual and very tasty, it is quite refined and will appeal to even the most demanding sweet tooth. To prepare you need:

200 g granulated sugar;
300 g apricot;
30 pieces of almonds.

Step by step recipe:

Cooking begins with preparing the almonds. It should be doused with boiling water and kept in it for a minute.
After draining the water, the almonds must be peeled. The peeled nuts are dried in a dry frying pan.
The next step is preparing the fruit. They are selected, washed, dried, pitted and cut into slices.
Beat the chopped fruits with a blender, add sugar and beat again.
Put the puree on the fire, bring to a boil, remove the foam and boil for 5 minutes.
Add almonds here and cook for another 2 minutes.
The fragrant jam is ready; it is poured hot into jars and rolled up.

Armenian apricot jam recipe

The Armenian method of making apricot jam differs from the traditional one in only two ways:

apricots, after removing the seeds, are not crushed, but cut into 4 slices;
sugar is introduced sequentially, in equal parts, during the cooking process itself.

For 1 kg of apricots, about 900 g of granulated sugar is used.

First, approximately 1/3 of the total amount of sugar prescribed in the recipe is added to the fruit slices. Apricots are brought to a boil. After 10-15 minutes, the second third of sugar is added to the fruit mass. The apricots are boiled for another 20-30 minutes, and the remaining sugar is added to them. After which the workpiece can be boiled for another 5-10 minutes and placed hot in jars.

Homemade apricot jam recipe

Ingredients

1 kg of apricots (net weight).
1.1 kg sugar.
A quarter teaspoon of citric acid (2-3 g).
Apricot kernels (optional).

How to cook

My comments

If you like jam with a more uniform consistency, then it is better to make it from fully ripe and overripe fruits. Crush the prepared fruit halves with your hands or twist them through a meat grinder. Next, cook as indicated above.
This jam can be made with lemon and orange. For 1 kg of prepared apricots you should take 1 lemon or 1-3 oranges. Citrus fruits are thoroughly washed with a brush in warm water, then crushed in a meat grinder with or without peel.
To get jam with a thick consistency, you should take exactly this ratio of fruit and sugar 1: 1.1.

Apricot jam in a slow cooker

Although preparing apricot jam in a slow cooker is not at all difficult, it is still not recommended to leave the process to the mercy of fate and go about your business. The dish can simply “run away”. For the same reason, it is better to fill the multicooker bowl with apricots and sugar no more than halfway and do not close the lid.

For 500 g of fruit take 0.5 kg of sugar, it is advisable to add 1 tsp. lemon juice.

Advice! Adding lemon will help maintain the bright, rich color of the finished jam.

The first stage is no different from traditional technology. Apricots are washed, separated from the pits, placed in a multicooker bowl and covered with sugar.

Then the “Baking” mode is turned on for 60 minutes and the process begins. The lid must be open - the jam will need to be stirred from time to time. Five minutes before the end of the process, add lemon juice and stir. When the multicooker turns off, the jam is placed in sterile jars.

Apricot jam with gelatin

Apricot jam with gelatin turns out very tasty and incredibly aromatic. Its consistency resembles a homogeneous bright orange jelly, and even in winter this delicacy will remind you of a warm, sunny summer.

Apricot jam recipe with gelatin

sugar – 2 kg;
ripe apricots – 2 kg;
instant gelatin – 80 g.

To prepare apricot jam, wash the fruit thoroughly, remove seeds and grind through a meat grinder. Place the resulting puree in a bowl and add sugar and instant gelatin. Mix thoroughly and leave the puree to stand for about 8 hours at room temperature. After this, put the container with the fruit on low heat, bring to a boil and cook for 5 minutes, stirring constantly. Place the finished hot jam into sterilized jars, roll up and let cool completely. Store the treat in the refrigerator or any other cool place.

Apricot jam for the winter with gelatin

apricots – 2 kg;
lemon juice – 0.25 tbsp;
filtered water – 0.5 tbsp.;
sugar – 4 tbsp;
dry gelatin – 2 tbsp. spoons.

We wash the fruits, carefully remove the seeds and cut into small slices. We wash the jars, sterilize them and leave them to cool. Now mix sugar with water, add lemon juice and gelatin. Pour the resulting mixture into the fruit mixture, pour it into a saucepan and bring to a boil. Pour the hot jam into jars, close the lids, cool and store in the cellar.

Apricot jam recipe in a slow cooker

ripe apricots – 500 g;
sugar – 500 g;
gelatin – 5 g;
lemon juice – 1 teaspoon.

We thoroughly wash the apricots, divide them into halves, remove the pits and place the fruit in the multicooker bowl. Add sugar, dry gelatin, mix and cover the device with a lid. We set the “Baking” program and time it for exactly 50 minutes. Stir the treat periodically, and 10 minutes before the end of the regime, add a spoonful of fresh lemon juice and mix thoroughly. After the beep, transfer the hot apricot jam into clean jars and sterilize them in the oven for about an hour. Boil the lids in a saucepan and then dry them on a wire rack. Close the jars tightly and turn them upside down, leaving them like that until they cool completely.

Secrets of making apricot jam in a bread machine

A bread maker can also make your life a lot easier, especially if you don’t need to make jam in large quantities.

You don't need any special preparation either, but you can experiment with adding different ingredients without spending much effort. After all, the bread maker will do most of the work, especially mixing, for you. The finished portion turns out to be small and you don’t mind if the taste of some batch doesn’t quite suit you.

To get started, you can try using the following recipe. Take 1 kg each of sugar and apricots, 1 lemon and a piece of ginger about 5 cm long.

Grind the fruits along with other ingredients using a meat grinder or blender, place in the bowl of the bread machine, set the “Jam” or “Jam” program, press “Start”.

An hour and a half later, after the device has finished operating, simply open the lid, package the finished product into jars, and the process can be considered complete.

A quick way to make apricot jam

As in the classic recipe, we take pitted apricots and sugar in equal proportions:

Grind the peeled apricots using a blender or grind through a sieve.
Add sugar and stir. Leave for 10 minutes.
Put on fire, bring to a boil. Cook for 20-30 minutes, stirring constantly. If a light foam forms, it is better to carefully remove it.
Place the jam in sterilized jars, let cool and cover with a lid.

Grind the prepared apricots without pits until pureed.
Add sugar. Leave for 15-30 minutes until the sugar grains disappear.
Place the container with all the contents in the oven, preheated to 180 degrees.
Cook until done, i.e. until it thickens. Sometimes, however, the jam should be stirred so that it does not stick to the bottom of the container.
Place in jars, let cool and close with lid.

Bright and sunny jam will delight you at any time of the year and in any weather.

Other apricot jam options

When making jam, do not be afraid to experiment - after all, apricots go well with many other fruits and berries: raspberries, blackberries, currants, gooseberries, not to mention citrus fruits.

For spice lovers, it will be tempting to add cinnamon and vanilla. A mixture of cloves, star anise, ginger and bay leaf will help create a unique taste of the finished dish, which can also be used as a sauce for meat and fish dishes.

A variety of nuts go well with apricots, and adding rum or cognac will make the taste of the jam richer and extend its shelf life.