Apricot jam - 15 simple recipes for thick jam for the winter

Making jam is no longer a cost-saving method that helps preserve fragrant fruits for the winter. Nowadays, chefs prepare delicate desserts in order to show their creativity. To prepare a sweet treat, you can combine apricots with finely chopped walnuts, juicy berries, and savory herbs. There are a lot of options for what you can add to apricot jam. Real gourmets add coffee and vanilla, ginger and cardamom, caramel and cinnamon to confitures.

In order to prepare any volume of high-quality apricot jam, you must follow the sequence of the culinary process. It is necessary not only to choose the right combination of fruits, but also to select suitable pans for cooking. The apricot is chosen to be ripe and juicy, and there are no dents on the fruit, otherwise it will turn into mush during heat treatment.

Green fruits make jam that tastes bland because they cannot provide sufficient flavor and color. Recipes for an excellent dessert will delight chefs during the mass ripening season of apricots. A moderately sweet apricot delicacy with pieces of fruit can perfectly complement a holiday tea party and diversify baking.

How to make apricot jam for the winter - the simplest recipe

Aromatic jam, homemade from orange fruits according to the recipe of your beloved grandmother, will definitely turn into an interesting dessert for a cup of coffee or tea. If everything is done correctly, the taste of the delicacy will be moderately sweet and rich, and the consistency will be viscous.

We will need:

• 1500 gr. unripe apricots;
• 1 000 gr. granulated sugar;
• 2 tbsp. l. lemon juice.

It is necessary to sort through the fruits, removing spoiled areas with a knife. It is important to ensure that the apricot halves do not boil, but remain intact.

Preparation:

Divide each fruit into 2 halves, removing the seeds. Place the prepared apricots in a cooking container and sprinkle them with sugar. Repeat similar layers several times.

Leave the food at room temperature for 12 hours. After boiling, simmer the sweet mass over low heat, shaking the pan occasionally.

Remove from heat, let the jam cool completely and set aside for 10 hours. Pour the syrup into a separate container and simmer for about 15 minutes.

Place the apricots in sterilized jars and fill them with syrup and lemon juice. Roll up the prepared lids and place the jars under a blanket until completely cool.

Preparing apricot jam is easy, so a novice cook can make a dessert with a unique taste. This delicacy has a calorie content of 236 kilocalories per 100 grams of product.

Thick apricot jam with whole berries

When in winter you want to remember a hot summer day and cheer yourself up, you need to get a jar of aromatic apricot jam. A bright and tender delicacy fills you with energy and joy, and it is easy and simple to prepare.

Products for cooking:

• 1 kg. large apricots;
• ½ lemon (juice);
• 1000 ml. water;
• 1 tbsp. l. baking soda;
• 600 gr. granulated sugar.

The cooking container should be deep but wide. The problem is that the jam foams during heat treatment.

Cooking method:

1. Using a sharp knife, thinly peel the skin of the fruit. Dissolve soda in cold boiled water.
2. Place the peeled apricots carefully into the brine.
3. Set the soaked fruit aside for 2 hours. Then strain through a fine sieve or colander.
4. Rinse under running cold water to remove the soda smell.
5. Use a pen or pencil to push the pit out of each apricot.
6. Cover the layer of fruit with granulated sugar and keep in a warm place for 8-10 hours.
7. Bring the mixture to a boil over high heat; you can add apricot kernels or skip this step.
8. Cook until the jam becomes thick, but at least 1 hour.
9. Pour lemon juice into the dessert, distributing it evenly over the surface.
10. Cook the confiture for another 8-10 minutes, pour the slightly cooled mixture into prepared jars and roll up.

A thick delicacy prepared in this way can be stored in the pantry for a long time. Apricot confiture will never become candied, even if lemon juice or acid is not added to it.

Thick “Five Minutes”

Homemade jam - what could be better? Of course, it doesn’t compare one bit with store-bought. Especially when it is made with love and in a good mood. It just can’t happen.

This instruction, which is given below in the article, will help you understand everything easily. The cooking option is quite fast, one might even say it’s a quick fix. You won’t even notice how you cook apricot jam and the jar will be empty.

The secret of this treat is that it will not cook on the stove for a long time, that is, it does not need to be digested in order for a sufficiently large amount of vitamins to be preserved.

This will result in a rich color, like amber, but at the same time transparent. Isn't it a delightful idea?

We will need:

Stages:

1. For this dish, take not overripe apricots so that they are free from blemishes and damage. Rinse under the tap, and then cut into halves with a sharp knife. Pour over the fruit for at least 1-2 hours to allow the sugar to melt.

2. Cook over low heat, stirring gently so as not to damage the slices. As soon as all the sugar has dissolved, turn up the heat and cook after boiling for 5 minutes. Then turn off and cool, then boil the mixture again for 5 minutes. Thus, you will need to do this work 3 times.

It is this procedure that will help the apricot jam, after cooling, thicken and become transparent, like glass.

And only after that, pour the hot treat into jars and close with nylon or metal lids. Turn over and wrap in a towel until completely cool. Such a summer miracle can be stored even in an apartment, even in a basement or cellar. Happy preparations!

Royal apricot jam with kernels

Apricot dessert can be diversified and made more refined by adding kernels from the seeds. The fact is that the honey fruit is distinguished by its natural tenderness; it goes perfectly with its seeds. If you add them to apricot jam, it will acquire a rich almond flavor.

Ingredients:

• 10 kg. apricots and their pits;
• 10 kg. granulated sugar.

If you store such an apricot delicacy for too long, harmful substances will be released from the seeds. You can peel the kernels to get rid of bitterness.

Cooking method:

1. Rinse purchased fruits at least 8 times to remove contaminated areas.
2. Break the apricots into halves and remove the pits.
3. Place the bones on a baking sheet in one layer, dry them in the oven at 120 degrees with the door open for 3 hours.
4. Coat the apricot halves with sugar and let stand covered for 12-20 hours.
5. Remove the kernels from the prepared seeds using a hammer, being careful not to damage them.
6. Bring the apricots in syrup to a boil, simmer for 3 minutes and let cool completely.
7. Repeat the process 4-5 more times, and before the last cooking, add the kernels to the pan.
8. Distribute the confiture into jars sterilized in the oven and roll up the prepared lids.
9. Wipe the jars with a hot, damp towel to remove the syrup, turn them over and let cool.

If orange apricots are ripe in the garden, they should be used in jam prepared according to this recipe. It is allowed to seal containers with dessert using screw or sealing lids.

Delicious apricot jam with walnuts for the winter

Using this recipe, you can quickly prepare a whole bowl of aromatic apricot jam. The sweetness comes out thick, the fruit slices will never fall apart if you choose ripe, but not soft apricots. In order to get a spicy taste of the finished confiture, you should add walnut kernels to it.

Ingredients:

• 1 000 gr. pitted apricots;
• 150 gr. peeled walnut kernels;
• 750 gr. granulated sugar;
• 250 ml. water.

If you want to prepare more delicacies for the winter, you need to multiply the original amount of ingredients by the required number of times. The dessert should be cooked exclusively in a thick-walled stainless steel pan so that it does not burn.

Preparation:

We remove the pits from each apricot, cutting them with a knife along the longitudinal groove. Pour sugar into warm water, stirring, bring the syrup to a boil over low heat.

Carefully transfer the fruit halves into the boiling syrup, turn off the heat under the pan and leave covered on the table for 5 minutes. Pour the sugar syrup into another container and bring to a boil.

Pour hot syrup over the fruit halves, simmer over low heat for 10-12 minutes, without stirring, just shaking the pan and skimming off the foam. Carefully place butterfly nuts or halves into the apricot mass and boil for 25-30 minutes.

Place the jam in sterilized jars, filling them to the very neck, roll up and let cool completely.

Greek apricot dessert is a delicious delicacy that is easy to prepare. Tender apricots, drowned in aromatic syrup, in tandem with nuts, help the sweetness become denser in texture. Summer in a jar perfectly lifts the mood and energizes kids and adults on cold winter evenings.

Apricot jam with seeds in Azerbaijani style

And another truly royal recipe, but with seeds and whole fruits. This is probably the best of all apricot jams!

Ingredients:

• 1 kg apricots
• 800 g sugar
• 250 ml water
• half a lemon
• 1 teaspoon of soda.

This method is suitable for jam made from dense apricots.

Let's prepare them first. Dissolve soda in water and immerse the fruits in it. They must remain in the solution for 3 hours. Then they should be washed.

Now you need to carefully pierce the fruit with a stick and remove the seeds.

The extracted pit will still have to be freed from the shell and placed back inside the apricot.

We cook the syrup and immerse our preparations in it. Then turn off the stove and let the jam sit for 8 hours.

After this time, set to cook over low heat. 10 minutes and then we go to rest again.

After complete cooling, all that remains is to cook for the last ten minutes, add the juice of half a lemon and boil for another five minutes.

The jam is ready, put it in glass containers for storage.

Five-minute pitted apricot jam - a recipe for the winter

This is the simplest recipe for novice housewives, since it does not contain additional components. Amber jam is cooked only once, so even those who have practically no free time can prepare it for the winter.

Ingredients:

• ripe apricots – 1500 gr.;
• granulated sugar – 1000 gr.

You will definitely have to remove the foam from the surface of the confiture, otherwise the product in the jar will simply sour. It is strictly forbidden to use metal skimmers or spoons during cooking, as the jam will oxidize.

Cooking method:

Remove the pits from the apricots and place them in a thick-walled saucepan. Sprinkle each fruit layer with sugar.

Leave overnight so that the mixture releases abundant juice. Bring to a boil over medium heat, simmer for no more than 5 minutes, skimming off the foam.

Transfer into sterilized containers and cover with plastic or tin lids.

If a person is going to store confiture in a pantry in the room, he will have to put sugar in it in a 1:1 ratio to apricots. If storage takes place in a cool cellar, you will need to take half as much granulated sugar per kilogram of fruit.

Tips and tricks

To make the finished apricot jam thick and rich, you should consider some recommendations when preparing it:

• Fruits should be chosen that are dense, or better yet slightly unripe - this will make the dessert thick;
• Apricots can be used either in halves or cut into slices or cubes;
• It is better to cook jam in several approaches; the time of one cooking should not exceed 5 minutes (except for the last time);
• The foam that forms during boiling must be skimmed off. Otherwise, the sweet preparation may turn sour and not survive until winter.

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ApricotPreparing thick apricot jam from pitted apricots for the winter - 13 recipes with photos

Fried apricot jam in a frying pan for the winter

Fried jam is the most delicious of transparent desserts with a dizzying aroma. Preparing the delicacy will take a minimum of effort, it will come out aromatic, amber in color and will have the taste of thick classic caramel.

List of ingredients:

• 800 gr. granulated sugar;
• 1 kg. halves of pitted apricots;
• 2 star anise (anise).

The apricot mass should only be roasted for 25 minutes, as the overcooked version becomes bitter. If the jam is subjected to insufficient heat treatment, it will sour in a few days.

Cooking steps:

1. Cut the apricot halves in half or into 4 pieces with a knife.
2. Place in a deep frying pan or saucepan, cover with sugar.
3. Fry the fruits over medium heat, stirring them with a wooden spatula, for at least half an hour. 15 minutes before the confiture is ready, add star anise.
4. Using a small scoop, place the finished dessert into sterilized jars and roll up the lids.

The recipe for fried apricot jam is interesting in the way it is prepared. The original dessert can be prepared for the winter; it will have to be stored in the refrigerator.

Apricot jam without cooking and without syrup (store in the refrigerator)

For those who want to get the freshest and most alive product possible, this recipe exists. Of course, there is sugar, but you don't have to cook anything.

Unlike jam, it is advisable to take apricots for jam that are very ripe and soft. In this case, there is no need to maintain the integrity of the lobules.

Ingredients:

• pitted apricots - 900 gr.
• sugar - 300 gr.

Preparation:

1. Break the apricots in half and remove the pits.

2. Fill the slices with sugar and crush them with your hand, stirring.

3.Put the future jam in the refrigerator. Take it out every two hours and mix it very well with a spoon. Do this for the whole day. It is necessary that the sugar is completely dissolved.

4. Wash and dry the jar. There is no need to sterilize, since the jam is still raw. Place the finished treat into the jar up to the very edge. Cover the top with parchment paper and screw on the lid.

5. Store the jam in the refrigerator; it may well last until winter, when you want fresh seasonal fruit.

Amber apricot jam for the winter - transparent in syrup

Amber jam made from apricots cut into equal slices is simply adored by gourmets. This delicacy should be covered as much as possible, since each jar contains a hidden ray of summer sun. You need to prepare the delicacy carefully: if you mix it carelessly, it will not turn out transparent.

You need to prepare the following products:

• 1 kg. ripe large apricots without kernels;
• 1500 gr. Sahara;
• 300 ml. water;
• 3 gr. citric acid (optional).

If the apricots are greenish, add a little more granulated sugar to the jam. If you want to get beautiful fruit slices in syrup, you shouldn’t stir them often during cooking.

Cooking method:

1. Cut each fruit in half, removing the seeds.
2. Add water to the granulated sugar, stirring constantly and skimming off the foam, and bring the mixture to a boil.
3. Pour the prepared apricots with syrup, shake until they are completely immersed in the liquid.
4. Leave in a warm place for 8 minutes, shaking the container occasionally.
5. In the evening, heat the jam until boiling over low heat.
6. Remove from the stove, shake the container with the apricot mass, and set aside for 12 hours.
7. Put it back on low heat, bring to a boil and let it brew again for 8 hours.
8. In the evening, boil the apricot for another 10 minutes, carefully removing the foam from the surface.
9. You can boil the jam again or preserve it hot at this stage.

To check the readiness of the fruit treat, drop the syrup onto the edge of a chilled plate. If the drop has not lost its shape, then it is ready. The confiture should be poured into jars so that the apricots and syrup are evenly distributed in them.

Apricot slices in clear sugar syrup with citric acid

This recipe is interesting because the apricots do not need to be boiled. They are preserved in syrup and do not have to be sterilized. They will remain as fresh as possible to taste and will be an excellent filling for various baked goods.

Ingredients:

• apricots - how many will fit in a jar?

for syrup:

• sugar - 2 tbsp. (400 gr.)
• water - 1 l
• citric acid - 3/4 tsp.

Choose fruits that are dense and elastic, preferably large.

How to do:

1. Wash the fruits thoroughly and dry them. Cut with a knife, remove the pit and place the halves in clean and dry jars. Place the pieces tightly up to the neck.

2. Pour boiling water over the apricots in the jars. The water should be all the way to the top. Close the lids and let warm for 15 minutes.

For one 0.7 liter jar you need 220-250 ml of water, depending on the density of the berries.

3. While the boiling water partially sterilizes both the jars and the fruit, you need to boil the syrup. Take the maximum amount of water, that is, 750 ml + 50 ml for insurance for three containers.

4. For 800 ml of water you will need 1.5 tbsp. sugar (300 gr.) and 0.5 tsp. citric acid. Put these additives in cold water and put the syrup on the fire. Bring it to a boil and the crystals dissolve.

5.After 15 minutes, drain the now cooled water from the jars. For this purpose, it is convenient to use a special nylon cover with holes.

6. Drain as much water as possible from one can and immediately pour boiling syrup over the apricots. There is no need to let the fruits cool without water.

Citric acid plays the role of a preservative, since there will be no sterilization.

7. Fill with syrup to the very edges and immediately screw tightly with sterilized lids (boil them for 5-7 minutes beforehand).

8.When all the jars are sealed, turn them upside down and wrap them in a warm blanket or towel. This must be done to ensure better preservation of the conservation. Leave until completely cool.

9. These are the delicious and sunny apricots in syrup. This is not jam in the form in which we are used to seeing it, but a good way to preserve fruit for the winter. All slices remain dense and juicy.

In this version, the preparations will be well stored in the apartment in the pantry, the taste will be slightly sour. If desired, you can add more sugar if you like it sweeter.

Apricot jam with almonds and lemon

Delicious apricot halves, drowning in delicate sugar syrup, go perfectly with almonds. You should definitely prepare such a delicacy for the winter, without even peeling the thick peel of the lemon, so that it is saturated with citrus aroma.

List of ingredients:

• almonds – 200 gr.;
• large lemon – ½ part;
• granulated sugar – 1,000 gr.;
• apricot – 1,000 gr.

Lemon or citric acid gives the finished confiture a slight sourness and helps it remain fresh until the new season. Almond nuts must be peeled to prevent the delicacy from becoming bitter. In order to facilitate the process, pour boiling water over the almonds for a couple of minutes.

Preparation:

Using available means, squeeze the pits out of the apricots. Place the fruits in a saucepan and cover them with sugar.

Stir the mixture and leave to brew for at least 6 and maximum 10 hours. After the granulated sugar has completely dissolved, boil for 15 minutes, skimming off the foam with a wooden spoon.

Wait for the jam to cool for 6 hours, then boil again over low heat. Boil for 20 minutes, add lemon juice and almonds for thickness.

After another 20 minutes of cooking, pour the mixture into jars prepared in advance.

Unusual apricot jam will delight you with a rich nutty-lemon taste that can decorate your tea party. Amber confiture, in which apricot slices float, filled with citrus notes, comes out jelly-like and aromatic. It can turn into a wonderful treat for tea or the filling of a classic ice cream.

Homemade jam from apricots and pitted peaches for the winter

Apricots and peaches have long become favorite fruits for most people. These two products are ideally combined with each other, they complement each other. The dessert can be prepared from both whole and mashed garden fruits.

Ingredients:

• 500 gr. pitted peaches and apricots;
• 350 gr. granulated sugar;
• 1 pack "Zhelfixa" (3:1).

It is recommended to weigh fruits only after removing seeds from them, since the ratio of granulated sugar is indicated only for peach and apricot in their pure form. Before subjecting the fruits to heat treatment, holes should be made in them. The apricot-peach mixture quickly thickens when completely cooled.

Cooking process:

Rinse the fruits under running cold water and remove the kernels. Place apricot halves and peach quarters in a blender and puree.

Place the fruit puree in a thick-walled enamel pan. Pour into it a sufficient amount of granulated sugar mixed with a gelling agent.

Thoroughly knead all the ingredients and place on low heat for about 3-4 minutes. Distribute into sterilized jars and seal with lids.

If you are already tired of apple, pear and cherry jam, you should pay special attention to the unique fruit dessert. Making apricot jam at home will take 2-3 days, but such a long process is worth it.

Thick and tasty apricot and orange jam for the winter

Add juicy orange to apricot jam and get a completely new taste. This is a very tasty combination that no one can refuse. If you want to treat yourself to something unusual in winter, then this is the most unique dish for you.

List of ingredients:

• ripe apricots – 1500 gr.;
• large orange – 1 pc.;
• sugar – 1000 gr.

If you come across apricots that are too large, they should be cut into 4-6 slices. Wash the orange in a soda solution, and then rinse thoroughly, since its peel is also used.

Preparation:

We thoroughly wash the apricots, dry them and remove the pits. Place the halves or quarters of the prepared fruits in a separate container.

Without peeling the orange, cut it into thick slices. We extract the seeds from the orange slices, divide them into quarters, and pass them through a blender.

Place layers of apricots, orange puree and sugar into a thick-walled saucepan. Shake the mixture several times and set aside for 2 hours. Place on the fire, bring to a boil, cook, skimming off the resulting foam for 5 minutes.

Turn off the heat and let the apricot mass cool for 2-3 hours. We repeat the process 3 more times, roll it into the prepared container.

The bright citrus aroma and delicate apricot pulp combine perfectly with each other. This confiture should be cooked in one day, but this is done in several approaches. To get a delicious dessert for winter tea drinking, you can set aside one day off to cook it.

Recipe with cocoa

Amber jam made from apricot slices with cocoa is a real fruit and chocolate treat! It’s worth trying for such a treat, but the result will definitely please you. This jam will drive anyone crazy!

Cooking time: 6 hours

Ingredients:

• Apricots – 1.6 kg.
• Sugar – 800 gr.
• Cocoa – 3 tbsp.
• Vanilla sugar – 2 tbsp.
• Water – 10 tbsp.

Cooking process:

1. Wash and cut the apricots into halves, remove the pit and place in a bowl.
2. Sprinkle sugar on top of the apricots and leave them overnight so that the fruits release as much juice as possible and the sugar dissolves a little.
3. Now we send our mass to a small fire and wait until it boils. During boiling, a lot of foam is formed, which needs to be skimmed off with a spatula.
4. When the jam has boiled, keep it on the fire for another 10 minutes, and then remove it and let it stand for about 2 hours.
5. In a separate bowl, mix cocoa powder and vanilla sugar, pour water into them and knead the chocolate mass.
6. Add the chocolate to the jam and put the pan back on the heat. Cook for another 30 minutes, do not forget to stir periodically so that the mass does not burn.
7. Now leave it for 3 hours to cool, then let it boil again and, while hot, pour it into jars.

Delicious apricot and apple jam for the winter

The simplest version of multi-component jam can be made from apricots and apples, adding citrus fruits to them. The process of making jam is easy, since it is simply boiled down to the required thickness. If you want to make the taste of the finished jam spicier than the classic version, add a bouquet of spices to it.

Ingredients:

• sweet apple – 2,000 gr.;
• apricot – 1,500 gr.;
• water – 1.5-2 l.;
• medium orange – 2 pcs.;
• sugar – 1 kg each. for every liter of fruit puree.

The exact time for how long the jam will take to cook is unknown, since it depends on the amount of fruit and the size of the cooking container. If you use a tall pan instead of a metal basin, you will have to cook the confiture 5-7 minutes longer.

Preparation:

1. Wash the apples, remove the core, and chop into medium pieces.
2. Rinse the apricots, halve them, and pass through a blender.
3. Pour water over the sliced ​​apples and cook until soft for 15-20 minutes over low heat.
4. Grate the orange peel to the white part using a fine grater.
5. Cut the orange into quarters, remove the white film from them and grind in a blender.
6. Cool the boiled apples and rub through a fine sieve.
7. Combine apricot and apple masses in one pan. Add orange with zest, add sugar.
8. Without covering the container with a lid, bring to a boil over low heat, simmer for 20 minutes, distribute into sterilized containers and roll up.

This jam goes perfectly with morning toast and can be used as a sweet layer for a pie. Its thick consistency makes it easy to spread the dessert in an even layer over the surface of the confectionery product. Several jars of confiture should definitely be in the kitchen cabinet.

A simple recipe for apricot jam at home

Amber apricot jam will become much tastier and healthier if you add herbs to it. The dessert will delight you with the subtle taste of essential oils of mint and lavender and will have an anti-inflammatory and relaxing effect. The jam will turn into an excellent filling for confectionery products prepared at home.

Ingredients:

• apricot – 1 kg;
• lavender flowers – 1 tsp;
• mint - 3-5 sprigs;
• sugar – 600 gr.

If mint is not available on the farm, it can be successfully replaced with other herbs - lemon balm or lavender. After 12 months of storage, the mint taste of the preparation becomes less pronounced, but does not completely disappear.

Cooking method:

Peel the apricots and sprinkle them with sugar. Place lavender flowers ground into fine crumbs.

Set the jam aside until the fruits release their juice. Boil the mixture for 5-7 minutes, let cool completely.

Add mint sprigs and mix gently. Boil the apricot jam a second time for the same amount of time as the first time. Rock the bowl of jam from side to side and skim off the foam with a slotted spoon.

Once completely cooled, simmer over low heat for 5 minutes. Remove the mint leaves and place the amber dessert in jars that have been sterilized for 10 minutes. Roll up hot in a convenient way, turn over on the lid and keep under the blanket for 8-12 hours.

Apricots, lavender and mint intertwine their natural aromas, blending into one another. These products, even after heat treatment, retain the ability to stimulate digestive function. Before putting the delicacy into sterilized jars, the mint sprigs are removed from it, since they have already given up their aroma.

Classic recipe

Cooking time: 15 hours

Tip: Usually absolutely all fruits are suitable for jam, even if they are slightly overripe or have spots and defects on them. But for jam in slices, it is better to select apricots that are denser so that they do not fall apart during cooking.

Ingredients

1. Apricots – 1 kg
2. Granulated sugar - 200 gr
3. Water – 200 ml

Cooking process

Let's prepare our products. Apricots should be washed thoroughly. Using a knife, divide the fruit into two halves and remove the pit. We send them to the container in which we will cook our jam.

Now let's start preparing the syrup for the jam. To do this, take a deep bowl and pour sugar into it. Pour water on top of sugar, mix and put on fire. You need to wait until the sugar is completely dissolved and the water boils. The syrup needs to be stirred periodically. And as soon as it boils, let it sit for a few more minutes and remove from the stove.

Pour the prepared sugar syrup over the apricots. Stir until the syrup envelops the slices (it is not at all necessary that it covers them entirely). Leave our syrup until it cools completely.

After this, pour the cooled sire back into the bowl and put it back on the stove. Bring it to a boil, boil for a couple of minutes and pour in the apricots again.

Time to put the apricots on the fire. Place the bowl on the stove over very low heat, and over this heat, stirring gently, bring the mixture to a boil, and then simmer for about another 5 minutes. We remove our jam and leave it like this for several hours, then put it back on the fire and repeat the whole process. There should be about 4 such repetitions.

Remove the jam from the heat and place it in sterilized jars. Let's roll up our jam.

When cooking, watch the color of the jam. Pay attention to how thick your jam is and the color of the fruit. If the jam is thick and the apricots have become transparent, then it’s time to put the jam into jars.

Recipe for apricot jam in a slow cooker for the winter

You can make delicious apricot jam either in a bread maker or in a slow cooker. The sequence of cooking stages does not differ from classical cooking, but it saves the housewife’s time, since it does not have to be constantly stirred.

We will need:

• 1 kg. granulated sugar;
• ½ large lemon;
• 1 kg. apricots

It is better to purchase dense apricots for cooking confiture, since overripe ones will quickly spread. Soft fruits are suitable if you want to make aromatic jam.

Preparation:

Rinse the apricots thoroughly and squeeze out the pits. Transfer the product to the multicooker bowl and add the entire amount of sugar.

Make several depressions on the surface and squeeze lemon juice into them. Mix the entire mixture with a silicone spatula.

Set the “Stew” program for an hour or an hour and a half, depending on the desired thickness, cook with the lid open.

Stir the apricot confiture periodically, once ready, pour into jars and roll up.

From the above quantity of products, you can cook about a liter of high-quality confiture for the winter. It turns out yellow, tasty and moderately sweet. Those who like to save time by using a slow cooker should pay special attention to the recipe.

Apricot jam slices without cooking

https://youtu.be/tyFiwbR0aSI

In this recipe, you only need to cook the syrup separately, and we should try this option too. Moreover, I really like the recipes from Galina Kitchen and you can always be sure that they will turn out great!

You will need only 300 ml of water per 2 kg of peeled fruit and 1.5 kg of sugar, as well as 4 ml of citric acid.

We thoroughly wash the apricots, and when the water has drained and they are dry, divide them into slices and remove the seeds.

Depending on the weight of the apricots, measure out the required amount of sugar and water and cook syrup from them, stirring with a wooden spatula.

After boiling, add lemons, and after 12 minutes turn off the gas.

Place the fruit slices into the hot syrup, shake the bowl and keep them covered for 10 minutes.

Next, carefully move the fruit halves with a spatula from the edges to the middle; you need to help them a little and separate the syrup. Drain it and boil again for 10 minutes.

Pour in the apricots again and leave them for a second time for 20 minutes.

We repeat the procedure again.

During the fourth boil of the syrup, place the apricots in sterile jars, filling not to the very top.

Remove the foam from the brew and pour it over the fruit. Cover with lids, turn over and leave until cool.

As you can see, everything can be done very quickly, and it’s still not compote, but jam syrup is useful for soaking cakes and preparing cocktails.

By the way, read here how I make compote without sterilization >>.

Fragrant apricot jam with sugar-free pectin

Apricot jam is a delicious delicacy that can be prepared without additional additives. You should add a natural substance such as pectin to make the dessert a little denser. Of course, apricots also contain pectin, but it is not enough to ensure thickness, especially if the fruits are overripe.

List of products:

• citrus pectin – 1 tsp;
• stevia – 1 tsp;
• pitted apricot – 0.5 kg.

To give a unique taste and aroma to the finished jam, you should add currant and cherry leaves to it. It is better not to use a metal slotted spoon or spoon for stirring; you need to turn the apricot slices over very carefully, trying not to crush them.

Cooking method:

1. Sprinkle prepared fruits with pectin and stevia.
2. Grind into a homogeneous mass using a blender.
3. Cook the mixture over low heat, stirring constantly, for 4-5 minutes.
4. Roll up with sterilized lids in prepared containers.

If you act strictly according to the rules, you will get bright orange, incredibly aromatic and tasty jam. The addition of pectin allows you to reduce the heat treatment of this amazing delicacy and gives it the desired thickness. This aromatic pectin-based sweet can be spread on a slice of fresh baguette or cheesecake, or wrapped in freshly baked pancakes.