All types of jam, jam, jam or confiture are tasty and healthy in their own way. But dishes from apricots occupy a special place. Jam made from these fruits has such a bright taste that every spoonful of it in the coldest winter will return to a warm summer.
Many housewives apricot seedless jam - one of the favorites. It can be credited to culinary products, since the fruits in it retain their shape, color and are evenly distributed throughout the volume.
The syrup, in which apricots comfortably housed, is transparent, without sugar lumps.
Aromatic, the color of amber, moderately sweet jam is an excellent dessert for tea. It can be added to ice cream, milk, rice or semolina porridge.
How to make jam from seedless apricots - general principles of cooking
We pick the collected or purchased apricots, leaving only moderately ripe and intact fruits. Then we weigh them to estimate how many cans will be needed. At the same time, we take into account that two kilograms of apricots make a little more than two liters of jam.
The number of cans is determined based on how much space is available for their storage. It is better if the container is used not more than one liter.
Banks are washed with soda solution and dried. Send them to a hot oven for a few minutes to sterilize. Cover enough to hold for half a minute.
Each apricot is thoroughly washed. Especially carefully do it in the area of the stem, because there is collected the most dust.
To speed up the process, you can use a soft nap brush or a sponge.
We pour the fruits into a colander and wait ten minutes until the water runs out.
Then apricots must be dried with a napkin or paper towel.
Jam can be prepared from halves or from whole fruits.
In the first case, the fruit is cut along the furrow and remove the bone. Halves apricot.
To make jam from whole fruits, you need to pull out a bone so that the fruit does not fall apart. This can be done with:
- thick plastic knitting needles with a diameter of five to seven mm;
- paint brushes;
- Chinese chopsticks.
One of these devices pushes a bone from the side opposite to the peduncle.
To cook pitted apricot jam, you will need stainless steel utensils with a thick and wide bottom. Its size is important because the whole fruit must be placed in one layer.
You will need a stewpan to make a syrup, a towel or gauze, a wooden or silicone spoon.
Mandatory compound jams are apricots, sugar and some water. Also added lemon juice or acid, brandy, almonds, agar.
How to make jam from pitted apricots depends on the preferences of the hostess and the time she has. After all, you can cook a dish for the day and for several days.
Jam is poured into jars, we twist the lids and move to a cool place to store.
Recipe 1. How to make jam from seedless apricots with whole fruits
• one kilogram of fruit;
• sugar - 800 grams;
• water - 200 ml;
• six apricot kernels;
• citric acid - one tsp.
Fruits thoroughly washed.
Carefully remove the bones with a thick knitting needle or pencil. We rinse them and lay them on a paper napkin.
The baking sheet is covered with parchment and we place the stones at a distance of two centimeters from one another. Sent in the oven for five minutes (160 degrees).
Then we split the bones with a hammer and remove the cores. Again, send them to the oven at the same time. With the cooled cores remove the skin.
Each apricot gently in several places we pierce with a skewer or a toothpick.
Fold the fruit in a wide saucepan.
Fall asleep in a saucepan and pour sugar in water. Heat it until the sweet ingredient is completely dissolved.
We wait until the syrup boils, continue to cook for a couple of minutes, pour apricots over it.
Cool the mixture for half an hour and pour it back into a saucepan. Again we wait for the syrup to boil and pour the apricots. We repeat this way three times.
We add into the jam kernels of fruit seeds and citric acid. Boil the apricot mixture for a minute and immediately pour it into sterilized jars. Do not add one centimeter to the neck of the glass container.
Lid rolls. Turn to check the tightness of the jar.
Recipe 2. How to Make Apricot Jam “Sweet Halves”
• one and a half kilograms of fruit;
• sugar - 1.3 kg.
Prepared apricots break into two parts and remove the bones.
Place the fruit in a deep bowl and fall asleep with sugar.
They must stand at least five hours. It is not necessary to add water, apricots will let the juice in sufficient quantities.
After this time, all the sugar may not dissolve, but it's not scary.
Send the fruit pot to the stove and set a small fire.
Gently mix with a wooden spoon. Sugar must not be allowed to burn.
Boil the jam for about twenty minutes.
When the foam appears, remove it and turn off the fire.
Give the jam to stand for two or three hours. Boil again for about fifteen minutes.
The finished jam is poured into prepared jars and sent to a cold place.
Recipe 3. How to make jam from seedless apricots in a slow cooker
• two kg pitted apricots;
• 100 ml of water;
• one kg of sugar;
• two dining l. agar;
• 1/2 lemon.
Each apricot is broken open or cut and removed.
We shift the fruit into the multicooker bowl.
Pour sugar on apricots.
Fill the water and squeeze the juice from half a lemon.
Kitchen assistant cover with a lid.
We set the “Jam” mode for two hours and start.
Add agar to the finished sweet product and mix.
Pour the jam into clean jars and tightly close the lids.
Recipe 4. How to make jam from seedless apricots in Azerbaijani
• a quarter liter of water;
• 800 gr. Sahara;
• one kg apricot (pitted);
• one article l lemon juice.
Carefully wash the fruit and leave in a colander for a few minutes.
Remove the bones, piercing the fruit with a needle. Do this carefully so as not to crush the fruit. Bone dry in the oven. It will take no more than five minutes (160 degrees).
We break the stones with a hammer and take out the nuclei. Peel them.
We put the kernel inside each apricot.
Each fruit is separately transferred to the pan with a wide bottom.
Fill the fruit with boiling water (up to half a liter) and cook for a couple of minutes.
Water, in which apricots are cooked, is poured into a cup. If it is less than 250 ml, add to this amount.
Pour sugar into a skillet. Fill it with water and prepare the syrup. He should skip a minute or two.
Fill the apricots with syrup. Leave them at eight or ten hours. Do not forget to cover the pan with fruit with a towel or gauze.
After three hours, apricots need to turn. Use for this non-sharp knife.
Cooled syrup is poured into a saucepan. Boil it and pour it back on the apricots.
Once again, leave for eight to ten hours. Repeat the process.
Apricots in syrup should be left at least eight hours three times.
Put the fruit in syrup on the fire. Turn over each apricot with a knife.
Cooking after boiling the syrup for five minutes on low heat. Remove the foam with a spoon.
Leave the jam for four hours.
Then cook another five minutes. Add lemon juice.
We remove the remains of the foam, pour the finished jam into sterile jars.
Recipe 5. How to make jam from seedless apricots
• kilogram of apricots;
• sugar - 800 gr.
Apricots are released from the seed.
Pour water into the pan so that it covers the bottom.
Pour three spoons of sugar. Mix it with water.
Spread apricot slices on top and sprinkle them with sugar.
Put the pot on the minimum fire.
We carefully watch how the sugar melts. As soon as the syrup has appeared - remove the pan from the fire. We leave it for two hours. Spoon does not interfere!
Again, place the pan on the stove and turn on the low fire. Syrup begins to boil - turn off.
Leave the jam insist until the morning.
Bring the jam to a boil and immediately pour into jars.
Recipe6. How to make apricot jam pitted with lemon and brandy
• per kilogram of sugar and apricots; • 150 ml of brandy and lemon juice.
Apricots divide into halves and remove the bones. If the fruit is too large, it can be cut into four pieces.
Fruits are placed in a prepared pan for cooking.
Fill in apricots juice from lemon, brandy and fall asleep a hundred grams of sugar. Cover the container with a towel or napkin and leave until morning.
Put the saucepan on a small fire and boil for about fifteen minutes until the fruits soften.
Add all the remaining sugar. When it dissolves completely, increase the heat and cook for half an hour after boiling. During this time, the jam should thicken.
Pour it in jars, cover with a napkin and do not touch until it cools down completely.
Then we tightly screw the glass container with the lids and send it to the pantry or cellar.
How to make jam from seedless apricots - Tricks and tips
- To get amber-colored jam, apricots must be elastic. The most suitable varieties are Zhardeli, Monastyrsky.
- In order to avoid turning apricot into porridge, fruits should be smashed with a toothpick over the entire surface.
- To preserve more vitamins, jam should not boil.
- The bitter aftertaste of the dish can be removed by adding the core of apricot kernels.
- In order for jam not to be cloying, the optimal ratio of fruit and sugar syrup should be one to one.
- Pouring jam is better in a hot jar. Then it will not sugar and there will be no fermentation process in it.
- Spoon jam interfere undesirable. It is better to slightly raise the pan and shake.