Apricot jam for the winter - simple recipes at home

Preserving fruits for the winter by halves in syrup

What to prepare:

• apricots - 1 kg;
• fructose - 0.5 kg;
• water (mineral, not carbonated) - 1 l.

The food supply is given for a two-liter jar.

What to do:

1. Prepare a glass container. Place the processed fruits tightly into it. They need to be washed well and the seeds removed.
2. Pour boiling water into the jar. Cover with a lid. Insist.
3. Then drain the water into a saucepan. Pour sugar into it and boil for 10 minutes.
4. When the syrup boils, pour over the apricot halves. Roll up. Place on the lid. Wrap up in a blanket. Keep for 12 hours.

How to make apricot jam at home

It will be very easy to prepare this jam at home. It turns out tasty and aromatic. In general, try making a delicious dessert and you will understand for yourself. This delicacy will appeal not only to children, but also to adults.

Ingredients:

• Apricots – 1 kg;
• Sugar – 800 gr.

Preparation:

1. First, wash the apricots in a colander under running water. Then dry them with a paper towel or a regular kitchen towel. Simply lay them on it and the liquid will drain on its own. Next, cut or break them into halves and remove the seeds.

2. Now we should randomly pierce each part with a fork or toothpick. This process will speed up the release of juice from the apricot. Place the fruits in a saucepan and cover with granulated sugar. Mix well. Leave to stand on the table for at least 4 hours. It is advisable to do this at night.

You can add a small amount of water, this will also speed up the process.

3. Enough juice. Place the pan on the fire and bring to a boil. Then reduce the heat and cook for about 30 minutes. Stir the mixture periodically and be sure to skim off the foam. There is no need to throw it away, because you can drink tea with it.

4. Hot contents must be pureed. This is done using an immersion blender or potato masher. Although during this time all the fruits were cooked quite well and became unshaped.

5. Immediately put the jam into sterilized jars and roll up the lids. Let it cool under the fur coat, and then put it away for storage.

Pickled apricots for the winter: step-by-step recipe

What to prepare:

• apricots - 2 kg;
• vinegar - 0.13 l;
• water – 1 l;
• fruit sugar—0.8 kg + 0.2 kg;
• carnation;
• cinnamon.

What to do:

1. First you need to prepare the marinade. Add cloves, cinnamon and fruit sugar to a liter of water.
2. Rinse the fruits. Cut into halves. Remove the bone.
3. Wash the jars well and dry. Line the bottom of the jars with spices. Then place the prepared fruits.
4. Pour water into an enamel bowl. Add fructose. Boil. Strain through cheesecloth. Add vinegar.
5. After filling the jars, pour in the hot marinade. Close with lids. Transfer to a saucepan with water. Pasteurize. Roll up hermetically.

Cooking delicious apricot compote

Of course, frozen slices are a superb option. But this is only if the freezer is spacious. Peel the seeds and stack the halves on top of each other - compact and, of course, healthy - more vitamins are saved in this apricot. Then put it in a convenient container and - until winter! I didn’t prepare apricots in this form this year, because the freezer is almost full, and I’ve already made a lot of things from them. Let's say compote. Words cannot describe how fragrant and tasty it turned out! In addition, there are several ways to twist. I'll tell you what I've tried myself. First, I remove the pit and cover the slices with sugar. We must remember that in this matter proportion is very important. If the fruits are very sweet, then we put less sugar, that is, a little more than we usually put in a compote made from apricots. If sour, add a little more sugar. The main thing is to taste when adding sugar.

Cover the sorted apricots with sugar

When the fruit releases juice, I bring the mixture to a boil and pour in parallel boiled water. This all boils for several minutes (hard fruits take twice as long). I fill the jar with the mixture (the thickness depends on your preferences - you want more liquid or berries). Sterilize for about five minutes in a saucepan with water and close with lids. Then everything is as usual (turn the lids down, cool in this form and only then put on the shelves). My compote turned out to be approximately the same as in the photo - that is, the apricot turned into puree, and in the end, the result was a compote very rich in apricot taste and aroma.

Fragrant and tasty compote

There are other ways to prepare compote. Let's say in syrup. We put apricot slices in sterilized jars (you can cook them with pits, it’s even more interesting). The thickness is at your discretion. Pour boiling water and let it sit for about 10 minutes. Then boil the same water, add sugar to it (to taste), boil it and, pour it into a jar, screw on the lid. It cools exactly as in the previous recipe. You can pour it exactly like this, but three times (just keep each pour in boiling water for 2-3 minutes), and seal it after pouring with syrup (200 grams of sugar per half liter of water). It is desirable that the fruits are tight. Close and store as usual. You can pour syrup over peeled fruits (per liter of water, 900 grams of sugar), but you need to sterilize them for about 8 minutes. You can pour half a glass of water over a kilogram of apricots, cook until the juice runs out. We sterilize half-liter jars for 10 minutes, and liter jars for 15. And you often have such beauty in your winter diet!

Another way to prepare apricot compote

Apricot compote for the winter

What is necessary:

• whole ripe apricots;
• fruit sugar - 0.5-0.6 kg;
• water - 1 l.

What to do:

1. You will need jars with a capacity of 0.5 liters or 1 liter. They must be washed well with soda. Then heat it in the oven.
2. Wash the lids. Boil them in a separate container for 5-7 minutes.
3. Sort through the apricots, getting rid of broken, unripe fruits. Wash under running water. Place in prepared containers. If you make compote from halves, place them cut side down.
4. Make syrup: completely dissolve sugar in boiling water. Then pour the syrup into the containers with apricots.
5. Close the containers with lids. Place them in a container with water. Sterilize for 20 minutes.
6. Remove containers from water. Turn upside down. Cover with a warm cloth (preferably a blanket). Cool completely.

Use only ripe, firm fruits whole. Canning compote can be made from whole apricots or from halves.

Bulgarian apricot jam

• a kilogram of fruits, granulated sugar
• lime water - 3l

To obtain an unusually tasty jam from apricot fruits, soak the washed, chopped fruit in several places in lime water for the winter, then rinse thoroughly. Boil the syrup - 200 ml of water, sugar, time 6 minutes. The prepared fruits are placed in a sugar liquid, apricot jam is boiled for the winter until ready. Then they are laid out in jars, with parchment paper on top, and covered with polyethylene lids.

» » » » Unusual tomato jam « « « «

Compote with honey and apricots: healthy preservation for the winter

What you will need:

• apricots - 3 kg;
• water - 2 l;
• honey - 0.75 kg.

What to do:

1. Sort out the apricot fruits. Leave only whole, strong, ripe fruits. Wash thoroughly in cold water.
2. Divide the fruit in half. Eliminate bones. Place the fruits in clean, sterilized jars.
3. Pour water into an enamel container. Heat high. Add honey there and dilute it completely in water. Prepare syrup. Pour over the fruits.
4. Seal the jars hermetically. Transfer them to a pan of hot water. Sterilize for 8 minutes.
5. Remove containers from pan. Turn upside down. Cool by covering with a blanket.

Apricot juice for the winter: a very easy recipe

What to prepare:

• ripe apricots - 8 kg;
• fruit sugar - 0.4 kg;
• citric acid - 0.004 kg;
• water (mineral, not carbonated) - 1 l.

What to do:

1. Rinse the apricots well. Remove the seeds. Punch the processed fruits through a juicer. The juice will be very thick.
2. To boil water. Pour sugar into it. Boil until sugar dissolves.
3. Pour the resulting syrup into thick apricot juice. Stir well. Boil. Remove foam. Boil for 6 minutes.
4. Pour the juice into sterilized containers. The containers should still be hot and dry.
5. Roll up. Wrap in a warm cloth until completely cooled.

The pulp that remains in the juicer can be whipped in a blender, add sugar and boil for 7 minutes. Then transfer to sterilized jars and roll up. The result will be something like jam. Can be used in pies or spread on bread.

Apricot ketchup: a recipe for lovers of the unusual

What do you need:

• apricot - 0.5 kg;
• apples - 1 kg;
• white onion - 0.5 kg;
• fruit sugar—0.5 kg;
• white pepper - 0.005 kg;
• apple cider vinegar - 0.25 ml.

What to do:

1. Wash apples, preferably sour varieties, under cold water. Peel and core.
2. Wash the apricot fruits and remove the pit.
3. Grind both types of fruit, combine and mix. Boil over low heat until thickened. Stir continuously. Add all other ingredients. Continue cooking for another quarter of an hour.
4. While the ketchup is hot, transfer it to washed, dried containers. Seal tightly. Cool.

Apricot jelly for the winter

What is necessary:

• apricot - 1 kg;
• water - 0.5 l;
• fructose—0.5 kg.

What to do:

1. Prepare and process a kilogram of fruit. Wash them thoroughly. Remove damaged areas. Remove the stalks. Remove the bones.
2. Pour half a liter of water into the prepared fruits. Boil until the fruit is completely softened.
3. Interrupt the cooking process. Cool. Rub the liquid that formed during the cooking process through a cone (sieve, gauze).
4. Place it on the stove. Boil down to 2/5 of the initial volume. Remove the foam periodically.
5. Gradually add half a kilo of fructose. Cook until fully cooked. Readiness is easy to check. Take a little jelly with a spoon and pour it onto a saucer. If the jelly is thick and does not spread over the saucer, you can stop cooking.
6. Pack the finished product in glass containers. Pasteurize by closing the lids and placing the containers in a wide, tall bowl with hot water (90°Ϲ) for a quarter of an hour. When pasteurization is complete, screw the lids on the containers. Set aside to cool.

There is no need to turn the jelly containers over.

Apricot jam with yellow cherry plum

Ingredients:

• 2 kg apricots;
• 1 kg yellow cherry plum;
• 2 kg sugar.

Wash the apricots and cherry plums, remove the pits, place in a bowl and sprinkle with sugar in layers. After half an hour, stir, a sufficient amount of juice should be released for cooking. Cook over low heat for 30 minutes, do not forget to stir. Cool, bring to a boil again, cook for 20 minutes. Using an immersion blender, turn the boiled fruit into puree, cook until thick, stirring constantly. Pour boiling jam into clean jars and roll up.

Canning fruits for the winter without sugar

What you will need:

• apricot - 2 kg;
• mineral water—1.5 l.

What to do:

1. Process the fruits. Wash and remove defective areas. Remove the seeds. There is no need to break the apricot completely to remove the pit. It is enough to open it a little, remove the stone, and the fruit will remain intact.
2. Place the fruits in glass liter containers. The given quantity of products is designed for 3-liter jars.
3. Boil water in a large saucepan. Pour boiling water into glass containers with fruits. Close with lids. Leave for 5 minutes. Decant the water. Boil again. Pour boiling water into the jars again.
4. Sterilize lids for 3 minutes. Cover the jars with lids. Turn it upside down. Wrap in a warm cloth (blanket, rug) for 2 days.
5. Storage: cellar (basement, other cold place), until completely cooled.

This method is ideal for making compotes. Also as a filling for pies, jelly and desserts. These apricots look very cool as cake decor.

Canning in caramel syrup: a recipe for the holidays

What you will need:

• apricots - 1.3 kg;
• fruit sugar - 2 kg;
• water - 0.5 l.

What to do:

1. Choose firm apricots. The kind in which the bone comes off easily. Rinse them thoroughly with cold water.
2. Use a wooden stick to squeeze out the seeds so that the fruits remain intact.
3. Crush the seeds with a nut cracker. Get the kernels out of them. You need to prick carefully so that the kernels remain intact. Place a kernel in each fruit.
4. Prepare sugar syrup. Completely dissolve the sugar in boiling water. Boil for 2 minutes.
5. Place the stuffed apricots in an enamel bowl. Pour boiling syrup over the prepared fruits. Use a wooden spoon to completely submerge them in the syrup. Leave the basin to cool and infuse overnight. Overnight, the apricots will change color and the amount of syrup will increase due to the juice that comes out of them.
6. Using a slotted spoon, transfer the fruits to another, clean enamel container.
7. Place the container with syrup on high heat. Keep until the syrup boils. When boiling, remove the foam.
8. Pour hot syrup over the fruits again. Cool completely. Once the apricots have cooled completely, transfer them again to a clean enamel container with a slotted spoon.
9. Place the apricot syrup on the stove again. Boil.
10. Pour boiling syrup over the fruit for the third time. Leave to cool overnight.
11. In the morning, repeat the operation for the fourth time. After the fourth time, the apricots are ready.

Apricot jam

• slightly unripe fruits are well suited for this preparation for the winter
• 1.2 kg granulated sugar, lemon acid powder - 4g

To make delicious apricot jam for the winter, each fruit is pricked with a wooden stick, blanched for about three minutes, and chilled with cold water. Make syrup from 200 ml of water and sugar. The finished fruits are poured with a sweet solution, allowed to boil, and left for 5 minutes. Then leave until completely cooled, tightly closed. The procedure is repeated twice, then cooked until done. Towards the end of cooking healthy apricot jam, add lemon for the winter.

» » » » Benefits of apricot kernels « « « «