How to make apricot jam: 5 recipes

Apricot can be safely called a storehouse of nutrients. The pulp of fruits contains vitamins of group P, PP, C, B2, B1. Apricots have a lot of minerals (iron, magnesium, copper, cobalt, manganese, phosphorus, potassium). Such an impressive list of enzymes has a preventive effect in the work of the heart muscle, gastrointestinal tract, and gall bladder. A large amount of iron helps eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features of the preparation of apricot jam

1. Choose only healthy apricots. Exclude all wormy and dented specimens. Do not cook delicacies from wild animals or unripe fruits. From rumpled and ripe apricots, jam and jam are made, but not jam.
2. Sugar should soak apricot slices gradually, so cooking the goodies is done in stages. Such a move will preserve the shape of the fruits and maintain the necessary consistency of the finished dish.
3. Do not mix apricots with syrup throughout the cooking process. Shake lightly the heat-resistant container in which the composition is prepared. Otherwise, you will get gruel, the fruits will lose their shape.
4. Do not leave the stove. Remove foam with a ladle or slotted spoon. For an aesthetic look, choose apricots of equal size. So the slices in the bank will look beautiful.
5. According to any of the recipes, you can make jam using whole apricots. However, they must first be pierced with a toothpick, then blanched at a temperature of 85 degrees for 5 minutes. Further, the fruits are quickly cooled by water.
6. If the fruits are small, you can cut them in half. In the case of larger specimens, cut the fruit into sections and subsequent slices.

Whole Apricot Jam: A Classic Recipe

• filtered water - 430 ml.
• apricot - 1.1 kg.
• granulated sugar - 1.6 kg.
• citric acid - 4 gr.

1. Sort the fruits. Exclude unsuitable specimens (worms, wrinkles, overripe). Cut the area of ​​the stalk. Do not remove the bones, the delicacy is prepared from whole fruits.
2. Rinse the apricots well, let them dry on a towel. Pour water into a heat-resistant dish, wait for the first bubbles. Then send the fruit to boiling water, cook at medium power for 3 minutes.
3. After the specified time, remove the fruits, immediately dip them in ice-cold liquid. Leave the apricots on a sieve to evaporate moisture. Prick each fruit with a toothpick, making 4-5 holes.
4. Combine 430 ml. drinking sugar sugar mix to get the crystals wet. Cook the syrup from this mass. It is necessary to put dishes with sand and water on a slow fire, then cook until the granules dissolve.
5. When the sweet base is ready, send the apricots to the syrup. Pour citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Allow to cool (8-10 hours).
6. When the composition regains room temperature, send it to the hotplate again. Boil again at low power. Turn off the stove, let the treat cool. Boil the product a third time, repeating the previous steps.
7. Check readiness is easy: drip a little jam on a saucer, evaluate the consistency. If the syrup does not drain, the composition is ready. Fully cooled jam is laid out in sterile jars, corked with parchment paper and elastic.

Apricot jam: a quick recipe

• drinking water - 380 ml.
• granulated sugar - 1.4 kg.
• apricot (moderately ripe) - 900 gr.

1. Select only mature, but not overripe fruits without wormholes and diseases. Thoroughly eliminate plaque by washing the fruit under the tap. Remove the stalks, dry the apricots.
2. Cut each fruit into 2 halves, remove the seeds. If the fruits are large, cut each piece into slices. Place the apricots in a cooking pot, pouring layers of sugar.
3. Soak the contents for 7 hours so that the juice comes out and the sugar is partially melted. When the set time is up, add water (you can skip this step if you need to get thick jam).
4. Place the container with apricots, sugar, water on the stove. Set the average power, wait for boiling. In no case do not interfere with the composition, otherwise it will turn into jam.
5. After boiling, continue heat treatment for another 5 minutes. Peel off the foam. Remove the pan with jam to the side, cool to room temperature (7-8 hours).
6. After this time, boil the delicacy again, cool. Repeat these steps a total of 3 times. Sterilize the container in advance, pour the finished composition into dry hot jars. Roll up immediately, let cool.

Black Pepper Apricot Jam

• peas - 6 pcs.
• apricot - 1.1 kg.
• lemon - 1 pc.
• sugar - 1 kg.
• drinking water - 220 ml.

1. Prepare apricots in the usual way: sort, rinse, dry, chop, eliminate the seeds. Send to heat-resistant dishes, fill with water. Squeeze lemon juice here, pour pepper.
2. Put the pan on the stove, wait for it to boil, simmer another 8 minutes. After that pour in granulated sugar to dissolve. Continue cooking for another half hour.
3. After this time, the treat will be ready. You can pour it on sterile dishes in a hot state, then cork with tin lids and cool. Otherwise, cool the jam, cover with capron or parchment paper.

Pitted apricot jam

• drinking water - 850 ml.
• apricots - 1.2 kg.
• granulated sugar - 1.3 kg.

1. First, sort the apricots, excluding the unsuitable (wormy, dented, too ripe). Give preference to fruits of the same size and degree of maturity. Rinse, exclude stalks, let the fruit dry.
2. Pour water into the pan, wait for it to boil. Send the fruits inside, blanch the contents at 80 degrees for 5 minutes. When this deadline is over, send the apricots to ice water. Take a toothpick, make 4-6 holes in each fruit.
3. Now separately cook the syrup from 900 gr. sugar and water. Stir it until the grains dissolve. When the base is ready, throw apricots into the sweet mass. Keep under cover for 5 hours. After the set time, boil the cooled mixture, cook for 5 minutes.
4. Remove from the burner, insist 8 hours. Then pour in the remaining sugar, again send to boil. When the crystals melt, turn off the heat. Let the jam cool to room temperature. Pour into clean containers, seal with capron or parchment.
5. If you want to keep apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile cans, cork with tin lids, turn upside down. Cool, then store in the cold.

Apricot Jam with Orange

• drinking water - 230 ml.
• apricot - 1 kg.
• sugar - 900 gr.
• orange - 1 pc.

1. First of all, sort out the fruits. After that, wash them, cut the stalks. Each apricot cut into 2 sections, remove the seeds. Place contents in a heat-resistant container.
2. Rinse the orange, squeeze the juice out of it in a convenient way. Filter the fluid. Separately, boil the syrup of their granulated sugar and water. When the granules melt, boil the sweet mass for another 5 minutes.
3. Pour the orange juice into the syrup, transfer the contents to a pan with apricots. Wait for the mass to cool, again set to boil.After 10 minutes of drilling, turn off the burner, let the jam cool for 8 hours.
4. When the treat reaches room temperature, boil again. After the first bubbles appear, languish the composition for another 8 minutes. When hot, pour into sterilized containers, roll up the lids.
5. In addition, turn the cans with the neck down, wrap with an old sweatshirt. After 12-14 hours, the treat will cool down, transfer it to the refrigerator or cellar for storage.

If you plan to roll up a treat with tin lids, fill the cans to the brim. In the case when the cooled jam is packaged, corking with parchment or capron is suitable. In both situations, the composition is kept in cold and dark (cellar, basement, refrigerator).

Video: five-minute apricot jam