How to cook apricot jam: 5 recipes

Apricot can be safely called a mine of useful substances. The pulp of fruit contains vitamins of groups P, PP, C, B2, B1. Apricots contain 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, the gastrointestinal tract, the gallbladder. A large amount of iron helps to eliminate puffiness, produces blood cells, increases hemoglobin and glucose in the blood.

Features cooking apricot jam

1. Choose only healthy apricots. Exclude all wormy and crumpled specimens. Do not cook a treat from wild and unripe fruit.Jam and jam are made from mashed and overripe apricots, but not jam.
2. Sugar should soak apricot slices gradually, so the cooking of delicacy is carried out in stages. Such a move will preserve the shape of the fruit and maintain the necessary consistency of the finished dish.
3. Do not mix apricots with syrup throughout cooking. Shake the heat-resistant container in which the composition is prepared. Otherwise, you will get a mush, the fruit will lose its shape.
4. Do not move away from the stove. Remove the foam ladle or skimmer. For aesthetic appearance, choose apricots that are equal in size. So the lobules 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 punctured with a toothpick, then planted at a temperature of 85 degrees for 5 minutes. Then the fruits are quickly cooled with water.
6. If the fruit is small, you can cut it 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. Fetch the fruit. Exclude improper specimens (wormy, crumpled, overripe). Cut out the stalk area. 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 the heat-resistant dishes, wait for the first bubbles. Then send the fruit in boiling water, cook on average power for 3 minutes.
3. After a specified period, remove the fruit, immediately immerse them in an ice-cold liquid. Leave the apricots on the sieve to evaporate moisture. Each fruit chop a toothpick, making 4-5 holes.
4. Connect 430 ml. drinking water with sugar, mix, so that the crystals get wet. Boil the syrup out of this mass. You need to put the 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 into the syrup. Pour in citric acid, boil the composition. When the first bubbles appear, remove the apricots from the heat. Let cool (8-10 hours).
6. When the composition will find room temperature, again send it to the burner. Boil again at low power.Turn off the stove, allow the treat to cool. Boil the remedy a third time, repeating the previous steps.
7. Check the readiness is easy: drip a little jam on a saucer, check the consistency. If the syrup does not drain, the composition is ready. Fully cooled jam is placed in sterile jars, sealed with parchment paper and rubber.

Apricot halves jam: quick recipe

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

1. Select only mature, but not ripe fruits without wormholes and diseases. Carefully eliminate plaque by washing the fruit under the tap. Remove the stalk, dry apricots.
2. Each fruit cut into 2 halves, remove the bones. If the fruit is large in size, cut each part into partitions. Place the apricots in the cooking pot, sprinkling the layers with sugar.
3. Soak the contents of 7 hours to get the juice and partially melted sugar. When the specified time expires, add water (you can skip this step if you need to get thick jam).
4. Put the container with apricots, sugar, water on the stove. Set the average power, wait for boiling.Do not interfere with the composition, otherwise it will turn into a jam.
5. After boiling, continue the heat treatment for another 5 minutes. Take off the foam. Remove the pan with the jam aside, cool to room temperature (7-8 hours).
6. After this time, again boil the treat, cool. Repeat these steps a total of 3 times. Sterilize the container in advance, pour the prepared composition over the dry hot cans. Immediately roll up, let cool.

Apricot jam with black pepper

• pea pepper - 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, exclude bones. Send in heat-resistant dishes, cover with water. Squeeze out lemon juice here, add pepper.
2. Put the pot on the stove, wait for boiling, simmer another 8 minutes. After that, pour in the sugar to dissolve. Continue cooking for another half hour.
3. After this time, the delicacy will be ready. You can pour it in a sterile container in a hot condition, then cork with tin lids and cool. Otherwise, cool the jam, close with nylon or parchment paper.

Apricot jam with pits

• drinking water - 850 ml.
• apricots - 1.2 kg.
• sugar sand - 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, eliminate the stem, let the fruit dry.
2. Pour water into the pot, wait for it to boil. Send the fruit inside, blanch the contents at 80 degrees for 5 minutes. When this period passes, send the apricots in ice water. Take a toothpick, in each fruit, make 4-6 holes.
3. Now cook separately 900 g syrup. sugar and water. Stir until grains dissolve. When the base is ready, throw apricots into a sweet mass. Keep under the lid for 5 hours. After a specified time, boil the cooled mixture, cook for 5 minutes.
4. Remove from the burner, insist 8 hours. Then add the remaining sugar, again send to boil. When the crystals melt, turn off the heat. Allow the jam to cool to room temperature. Pour into clean containers, seal with nylon or parchment.
5. If you wish to preserve apricot jam for the winter, do not cool it after cooking. Immediately pour into sterile jars, seal with tin lids, turn upside down.Cool, then store in cold storage.

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 stalk. Each apricot cut into 2 sections, remove the bones. Place contents in heat resistant containers.
2. Rinse the orange, squeeze the juice out of it in a convenient way. Filter the liquid. Separately, cook the syrup of their 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 the pan with apricots. Wait for the mass to cool, put boiling again. After 10 minutes of boiling, turn off the burner, let the jam cool for 8 hours.
4. When the treat reaches room temperature, boil again. After the appearance of the first bubbles, torment the composition for another 8 minutes. In the hot state, pour into sterilized containers, roll up the lids.
5. In addition, turn the cans with the neck down, wrap up with an old jersey. After 12-14 hours the delicacy cools, transfer it to the refrigerator or cellar for storage.

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

Video: Five-Minute Apricot Jam