Apricot jam - simple recipes of the most delicious goodies

Delicious, sweet and loved by many apricot jam is very simple to make at home. To create it, you need only three basic ingredients - sugar, apricot lobules and gelling agent. If desired, you can supplement with other fruits or spices: ginger, lemon or cinnamon.

How to cook apricot jam at home?

Prepare apricot jam for the winter is very simple, you need to follow detailed instructions and take into account the wishes of home sweet tooth.

1. To get a thick jam from apricots, you need to supplement the recipe with a gelling agent - gelatin, pectin or zhelix.
2. The consistency of jam can be any, you can cut slices with a knife, pierce blender or twist through a meat grinder.
3. Apricot jam, the recipe of which does not involve the addition of gelatin, will still thicken, but later. Within a month the delicacy becomes the necessary consistency.
4. To jam came out transparent, cook it on minimal heat, removing the foam.

Gem from apricots pitted - recipe

Given that the nucleus contains a sour amount of hydrocyanic acid, they store the billet for not more than one year, so it's best to cook jam from apricots without pits, so it will be kept longer. Grind fruit in a convenient way, without removing the peel, it contains most of the pectin, responsible for the density of delicacies.

Ingredients:

• apricots - 2 kg;
• sugar - 2 kg;

Preparation

1. Apricots wash, remove bones.
2. Pour the sugar and leave for 5 hours.
3. Punch the mass with a blender, put it on medium fire.
4. In the boiling process, remove the foam. Reduce heat and cook for 15 minutes. Set aside and cool.
5. Repeat the procedure 1 more time, pour the apricot jam on a sterile container and send for storage.

Apricot jam with gelatin

Dense will be apricot jam with gelatin after a few hours. This is the most common way to make a delicacy of the right consistency. It can also be closed for the winter, it is stored all the cold season and does not deteriorate. Add gelling agent immediately before sundown and it is important to ensure that the mass does not boil.

Ingredients:

• apricots - 1 kg;
• sugar - 1 kg;
• gelatin - 40 g.

Preparation

1. Peel the apricots by separating the bones.
2. Pour the sugar and leave for 5 hours to separate the juice.
3. Blast through a blender, put on fire.
4. Meanwhile pour warm water with gelatin, leave to swell granules.
5. Apricot jam is boiled for 30 minutes, stirring constantly.
6. The fire is turned off, the swollen gelatin is poured, mixed and poured over sterile containers.

Apricot jam with yellowfin

Simple and no-frills is prepared jam from apricots with zhelix. This zheliruyuschy ingredient for a long time and successfully apply mistresses when cooking different jam. It does not have a specific flavor (like gelatin) and dissolves quickly. For jam use sachets labeled 1: 1 - this is the recommended proportions of sugar and fruit, which must be observed when manufacturing the billet.

Ingredients:

• Apricot - 1 kg;
• sugar - 1 kg;
• zheliks 1: 1 - 1 pack.

Preparation

1. The apricots are washed and cleaned.
2. Scroll the slices through the meat grinder.
3. Mix zheliks with a couple of spoons of sugar and pour out in a mash, mix well.
4. Put on the fire and cook, taking off the foam and stirring. Pour all the sugar.
5. Boil until the crystals dissolve, boil for 5 minutes.
6. Spread apricot thick jam on sterile jars and cork.

Apricot jam with pectin - recipe

Gem from apricots with pectin is cooked by analogy of the recipe with zhelix. This gelling ingredient is a natural thickener, has no extraneous aromas and preserves the natural color and taste of the fruit. Jams with it come out thick and transparent. The delicacy is ready for use the next day, but it can also be prepared for the winter.

Ingredients:

• apricots - 1 kg;
• pectin - 1 sachet;
• sugar - 1 kg.

Preparation

1. Ripe apricots to wash, remove pits, pierce blender.
2. Pour out the sugar, put the stew, removing the foam.
3. Cool the puree a little, add pectin.
4. Boil the jam for 5 more minutes, pour into sterilized dishes, cork and send for storage.

Apricot jam - Armenian recipe

Gem from apricots in Armenian is not very different way of cooking from the previously described recipes. The peculiarity of this delicacy is the consistency: the lobules do not twist and do not pierce the blender, but cut into pieces. Sugar is not injected all at once, but is added in parts during cooking.

Ingredients:

• apricot lobules - 1 kg;
• sugar - 1 kg;
• water - 150 ml.

Preparation

1. Cut the apricot segments in half, fold them in enameled dishes.
2. Pour a third of sugar, pour out water, put on medium heat.
3. The mass should boil in a weak heat for 40 minutes.
4. Pour in the remaining sugar and continue to cook for another 15 minutes.
5. Ready-made apricot Armenian jam is poured over sterile jars and sealed tightly.

Apricot jam without sugar - recipe

To jam from apricots without sugar for a long time, you need to weld it in a special way. To do this, prepare a large saucepan and be patient, the sterilization process will not be quick. Delicacy is obtained as a result of the taste of fresh fruit. Strongly in the process of storage it does not thicken, but will not be less tasty than its sweet analogues.

Ingredients:

• apricots - 2 kg.

Preparation

1. Wash apricots, remove from seeds.
2. Pry the mass with a blender and pour over sterile jars, without adding up to the edges 2 cm.
3. The bottom of a large pot is covered with paper, put jam and pour water "on the shoulders" of jars.
4. Wait until the jam in the jars boils. Cook this way for 15 minutes, take out the jars and cap them with sterile lids.

Apricot jam with orange - recipe

To diversify the taste of a simple delicacy can be different ingredients, it can be other fruits or spices. Orange - the perfect company for apricots, Sweetness is extremely delicious with a delicious aroma. It is better not to remove the zest, it gives a special taste to the food and is responsible for the density of the jam. If desired, you can not supplement the formulation with yellowfish.

Ingredients:

• apricots - 1 kg;
• oranges - 2 pieces;
• sugar - 1 kg;
• water - 200 ml;
• zheliks 2: 1 - 1 sachet.

Preparation

1. Wash and peel apricots, scroll with oranges through a meat grinder.
2. Mix zheliks with a couple of spoons of sugar, add in puree, mix, pour in water.
3. Boil puree until boiling, taking off the foam.
4. Pour the rest of the sugar, boil the jam for 5 more minutes.
5. Spread the apricot-orange jam over the sterile dishes and cork.

Apricot jam in the bread maker

The easiest way to cook jam from apricots in a bread maker . You just need to prepare all the ingredients, load them into the bowl of the device and turn on the desired program. No need to interfere or monitor the process, the device with all the great deal. If desired, supplement the composition with spices, other fruits or citrus fruits.

Ingredients:

• apricots - 1 kg;
• sugar - 1 kg;
• ginger - a piece of 5 cm;
• lemon - 1 pc.

Preparation

1. Apricot lobules and lemon and ginger scroll through the meat grinder.
2. Transfer the mashed potatoes into the bowl of the bread maker, pour in the sugar.
3. Turn on the "Gem" program and click "Start".
4. After the preparation is over, pour the jam over the sterile jars and send it to storage.

Apricot jam is a recipe in a multivariate

It is easy and simple to prepare apricot jam in a multivark . It is important to remember that the process of evaporation of liquid in the device is slower, then the delicacy will not be ready immediately. It is not necessary to fill the cup to the brim, although the mass will boil, it should be remembered that jam has the property of "running away" and the foam will still have to be removed so that the delicacy turns out to be transparent.

Ingredients:

• apricots - 1 kg;
• sugar - 1 kg;
• water - 50 ml.

Preparation

1. Apricots wash, remove bones, mash in a convenient way.
2. In the cup multivarki pour the water, pour out the sugar and pour the mashed potatoes.
3. On "stew" or "Soup" to cook jam 1 hour.