In the hottest time apricots can be bought from almost every seller. Delicious, sweet, juicy, but so short. To enjoy their taste longer and “save” it for the winter, let’s roll up a couple of cans.

Recipe for apricot jam “Royal”
how варить абрикосовое варенье с косточками и без
Ingredients amount
hard apricots 1300 g
Sahara 750 g
Time for preparing: 70 minutes Calories per 100 grams: 174 Kcal

Algorithm of actions:

  1. Wash apricots, dry them or simply lay them out on a dry towel and go about their business for half an hour, they will dry out;
  2. After that, separate each apricot into two halves, remove the bones;
  3. Break the bones to remove the cores and place the cores back in place of the bones;
  4. Put apricots in a large saucepan;
  5. Pour sugar into another saucepan and add one and a half cups of water;
  6. Remove it on the stove, turn on the middle fire;
  7. Cook until sugar dissolves, stirring the whole mass constantly. If the sugar starts to burn, pour in some more, but hot (!) Water;
  8. When the finished syrup boils, pour them fruit, let cool;
  9. Then pour the syrup into the pan, boil it again and pour the apricots over it again;
  10. Repeat this process even at least four times, but it is important to remember that the more times this is done, the richer the jam will be in the end;
  11. In the end, put all the apricots in jars, spin, cool in a blanket upside down.

Apricot jam with pits

  • 1200 g apricot;
  • 850 g sugar.

What time is 2 days + 40 minutes.

Nutritional value per 100 g – 191 kcal.

Algorithm of actions:

  1. yummy и полезноRinse apricots, cut them into halves;
  2. Pull out the bones, and the pulp can be chopped into cubes, straws, or left as it is;
  3. Put the flesh of the fruit in a saucepan, cover with sugar and leave overnight;
  4. The next day, the saucepan on the stove and bring the mass to a boil, stirring gently, so that the apricot pieces do not disperse into the mush;
  5. Allow to boil for five minutes, then remove from heat and cool the mass completely;
  6. It is recommended to stir it periodically in order to cool down faster;
  7. The cooled mass is again brought to a boil and boil for five minutes, not more;
  8. Bones to disassemble to remove from them the nucleus;
  9. Fold them in a small bowl, pour boiling water;
  10. Cover with a lid or a plate and leave for ten minutes;
  11. After that, drain the water and peel the kernels;
  12. Toss them to the apricots, send everything to the stove and bring to a boil;
  13. Boil for ten minutes and pour into clean cans;
  14. Flip, wrap and cool completely..

Apricot jam pitted

  • 1300 g of sugar;
  • 1200 g apricot;
  • 1100 ml of water.

What is the time – 9 hours and 15 minutes.

Nutritional value per 100 g – 229 kcal.

Algorithm of actions:

  1. Apricots well washed with running water, divided into halves to remove the bones;
  2. Mix water and sugar in a saucepan, remove to the stove;
  3. Bring to the boil and boil the resulting syrup for two minutes;
  4. Pour the apricot halves with syrup;
  5. After four hours, remove the apricots in the syrup on the fire and bring to a boil;
  6. Boil the already boiling mass for five minutes;
  7. Let it cool again for four hours and again on the stove before boiling;
  8. But this time, boil the mass for fifteen minutes;
  9. Pour on banks, roll up and wrap upside down to cool completely..

Apricot jam with slices “Five minutes”

  • 1600 g sugar;
  • 650 ml of water;
  • 1300 g apricot.

What is the time – 1 day + 1 hour and 35 minutes.

Nutritional value per 100 g – 240 kcal.

Algorithm of actions:

  1. Rinse apricots with running water, dry them or let them dry;
  2. Dry fruits cut in halves, remove the bones;
  3. Put the apricot halves in the pan, cut up;
  4. If a lot turned out on a small saucepan, lay out in layers;
  5. Each layer must be covered with sugar; sugar
  6. Leave the resulting mass for a day to give the fruit juice, and sugar dissolved;
  7. Then add cold water, remove the container on the stove; to boil
  8. Bring to a boil and cook for another five minutes;
  9. Cool the mass completely, remove it from the fire and then boil again, cook for five minutes;
  10. Repeat the process two more times, then hot pour the jam into the jars, spin and put in a blanket until it is completely cool.. roll up

How to cook apricot jam in a slow cooker

  • 1300 g of sugar;
  • 5 g cinnamon;
  • 1500 g apricot;
  • 5 stars badiana;
  • 80 ml of water.

What is the time – 1 day + 12 hours + 40 minutes.

Nutritional value per 100 g – 210 kcal.

Cooking process:

  1. Wash fruits, dry them and cut them into halves, or you can even divide the fruits by hand;
  2. Remove the bones and fold the fruit into the bowl of the slow cooker;
  3. Cover apricots with sugar;
  4. Pour water, do not mix the mass, put a badyan, add cinnamon;
  5. Wait until the resulting mass (compound of sugar and water) does not produce syrup. You can even leave for the night, it will be even better;
  6. When the water with sugar has turned into a homogeneous syrup, turn on the quenching mode on the slow cooker;
  7. Close the lid, remove it after five minutes and mix the components;
  8. Cover the bowl again, after ten minutes remove the foam from the surface of the jam;
  9. Turn off the slow cooker and leave for twelve hours;
  10. After the time has elapsed, boil the jam, boil it for five minutes and pour it over the jars;
  11. Twist them and remove until cool..

salad готовRead how to make delicious meatless salads in our article..

Note the recipe for excellent blueberry pie in sour cream.

Try an eggplant cream soup – it’s very tasty.!

Apricot jam with lemon

  • 160 ml of cognac;
  • 10 g of nutmeg;
  • 170 ml of lemon juice;
  • 1250 g of sugar;
  • 20 pieces of almonds;
  • 1300 g apricot;
  • 20 pieces of cashews;
  • 80 g of prunes.

What is the time – 1 day + 3 hours.

Nutritional value per 100 g – 220 kcal.

Algorithm of actions:

  1. Grate nutmeg, mix it with sugar;
  2. Pour almonds and cashews on a dry frying pan, browning;
  3. Then let the nuts cool;
  4. Prunes pour boiling water and cover with a lid or a plate;
  5. Fifteen minutes later, drain the water, rinse the dried fruit and dry them;
  6. Grind prunes, be sure to remove bones from it;
  7. Squeeze out all its juice from a lemon, if necessary, remove the bones;
  8. Wash apricots, dry them;
  9. Then divide them into halves with a knife or manually;
  10. Large fruits can be cut not into two, but into four parts;
  11. Put the fruit in a saucepan, add brandy and lemon juice;
  12. There also put cashew nuts and almonds, prunes;
  13. Add a fifth of the sugar with nutmeg and leave overnight, cover the pan with a lid;
  14. In the morning, put the pot on the stove, bring to a boil;
  15. Boil the mass for fifteen minutes;
  16. It is necessary to ensure that apricots soften well;
  17. Pour sugar and wait until it is completely melted;
  18. Then boil the mass again and cook for about thirty minutes until the mass thickens;
  19. Cool the jam, pour it into jars and put in a cool place..

Useful tips

For the preparation of jam is better to use only whole and intact fruits. Corroded apricots can spoil the rest of the contents of the jar, in the end everything will have to be thrown away. It is also important that all fruits are equally ripe. Heavily ripe apricots are better not to take, since they are likely to be sold in porridge.

In an ideal jam, the amount of sugar coincides with the amount of fruit / berries. But this moment can always be adjusted by yourself, adding more or, conversely, less sugar, thereby adjusting the sweetness of the future jam..

To taste, you can experiment with various ingredients by adding them to the fruit. It can be a variety of nuts, dried fruits, spices, and even greens in the form of mint, rosemary..

By adding water to the composition of the jam, you immediately subscribe to the liquid result. If you like thick jams, then you can safely refuse this ingredient. In any case, the fruit will give the juice and together with the sugar they make syrup.

To prevent the fruit from boiling hot in the syrup, you can soak them in the form of halves in soda solution for five minutes. To do this, first wash them, then prepare a solution of soda with water – 5 g to 1.5 liters of water and then wash the fruit again..

Apricot jam is a good, win-win option. It can be served with pancakes or pancakes, make sandwiches with them, grease cakes for a cake or pie, and even just have a spoon in the end. It is sweet, bright and very tasty..