Apricots are sunny beautiful fragrant fruits with remarkable taste. However, apricots in compote, jam, baking are no less tasty. Soaking in sugar syrup, they improve their taste, preserving the aroma and getting a more saturated orange color. There are different ways of making blanks and desserts made from apricots, and one of the most interesting is apricot jam slices. It can be cooked in several ways, and each time it will turn out a slightly different, but very pleasant delicacy.
How to cook apricot jam with slices - the general principles of cooking
Before you actually make jam, you need to make fruit. Apricots can be of sufficient ripeness, and slightly unripe, but certainly not green. Overripe fruits for apricot jam are not worth slicing, they will fall apart and lose their shape. It is better to use such on jam, confiture, jam.
Apricots should be washed, if desired, remove the skin. If it is too tough and fluffy, it is better to do it. The most convenient way is to hold the fruit in boiling water for a couple of minutes, cool and remove the skin.
Apricots need to pull out the bones and divide them in half.
The next stage of cooking apricots with slices is cutting. Take half of the fruit and cut into long pieces along.
Then, depending on the recipe, they come in - they put the slices in sugar syrup or cover them with sugar and boil them.
Cook apricots slices can be with various additives or combining with other fruits. Lemon, orange, cinnamon, cloves, peaches, apples and other ingredients are added to the jam.
The finished jam is poured over the cans and either is twisted hot and kept covered, or allowed to cool and close with nylon covers.
Simple recipe - how to boil apricot jam with slices
This is the basic version, the most simple, but it is necessary to observe a number of rules and proportions. It turns out very gently and tasty. And after the basic recipe is mastered, you can experiment with options. Ingredients
- Kilogram with small apricots
- Kilogram of sugar
- Half a glass of water.
Method of preparation
- Wash apricots, if not very ripe - remove the skin.
- Halve, pull out the bones.
- Chop halves into large segments - each half into three or four parts.
- Boil sugar and water syrup with constant stirring - heat over low heat and hold for five minutes after boiling.
- Put apricot slices in the syrup.
- Bring to a boil, remove from heat, cool and let stand for a few more hours.
- Repeat heating again, cool again. If the jam is watery, you will need to boil it a third time.
- When the jam is finally cooked, it is poured into clean sterilized jars and covered with lids.
Five-Minute Apricot Slices: How to Cook Quick Jam
Five-minute jams are made from almost all tender fruits and berries, apricots are very suitable for this. The advantage of this preparation is the speed of preparation, it is both time saving for the hostess and the best preservation of vitamins. A five-minute apricot is tender, with a moderate amount of delicious syrup in which fruit slices float. For this recipe, it is better to take slightly unripe fruit. Adding cloves will enrich the taste of the product.
Ingredients
- Slightly more than a kilogram of apricots
- Kilogram of sugar
- A pair of cloves at will.
Method of preparation
- Rinse apricots, hold in boiling water, remove, remove the skins.
- Remove bones.
- Halves cut each into 2-3 oblong slices. In this jam pieces of apricots should not be small.
- Fill the billet with sugar and let it stand for an hour to make the juice stand out - preferably in a warm place.
- Put on the smallest fire and heat, gently stirring with a spatula so that the sugar does not burn.
- When sugar dissolves, add heat to medium and bring to a boil.
- In a boiling mixture, put a clove and hold on the fire for no more than five minutes. If the jam is very thick, you can pour a couple of spoons of water.
- At the end of the cooking period, pour apricot slices with syrup into the cans, close, keep warm for 24 hours and put them in the cold.
How to cook apricot jam with lemon or orange
Combining apricots with citrus gives a pleasant result. Jam is enriched with new flavors and especially flavors - thanks to the essential oils contained in the peel of fruit. At will it is possible to take either juice, or all pulp of orange or lemon. By the way, you can add both citrus to the jam at the same time. It is better to choose these fruits with a thin thin skin, strong and juicy.
Ingredients
- Two and a half kilograms of moderate ripening apricots
- Two kilograms of sugar.
- Two large lemons or oranges, either one by one or the other.
Method of preparation
- Rinse apricots, if desired, peel off, split in half, remove bones.
- Cut into slices and cover with sugar.
- After an hour, put on a small fire, do not forget to stir.
- While the sugar is melting, prepare citrus fruits.
- Rinse lemons, oranges, peel off with a knife or grater. If cut with a knife, then cut the zest into pieces.
- Peel the fruit from the pelt.
- Then you can do it in different ways - just squeeze the juice, or divide the orange, lemon into slices and use them, or cut the slices also into slices.
- In any case, when the jam boils, make a medium heat and cook for five minutes.
- Then put the zest of fruit, after a couple of minutes, add juice or pulp of citrus, boil a little.
- If all the apricots do not float, jam slices are ready.
- Pour into cans, close lids.
How to cook vanilla apricot jam with slices
The aroma of vanilla will make any sweetness more pleasant. For us, traditionally, adding vanilla to pastries, ice cream, but not all fruits are combined with it. However, apricot vanilla notes only benefit. True, it is important not to overdo it with the additive. If a small batch of jam is prepared, it is better to take not vanilla, but vanilla sugar - it is less saturated. In addition to using as usual jam, such apricot slices with vanilla aroma are perfect for decorating the cake. Ingredients
- A kilogram with a quarter of apricots of average degree of ripeness
- A kilogram of granulated sugar
- A bag of vanilla sugar or vanilla on the tip of a knife
- Half a cup of sugar.
Method of preparation
- Prepare apricots in the usual way: rinse well, flush, remove the skin and bones.
- Cut halves into slices of any size. If the fruit is quite ripe, then it is better to make the slices larger, and if still unripe, you can cut and finer.
- Boil sugar and water syrup.
- When the mixture has boiled for a few minutes, immerse the fruit in it and let it cool.
- After cooling down, put on the fire, bring to a boil and cook for about ten minutes. If you need thick jam, then you can and longer.
- When all the apricots stop floating, in principle, you can finish cooking.
- Before turning off, pour vanilla or vanilla sugar into jam.
- Pour into cans, hold under warm blanket, cool, remove for storage.
How to cook apricots with kernels
Apricot kernels are a tasty thing, many dry their bones, and then they chop and get a treat. It is especially loved by children. However, you can add these kernels to the jam. It turns out the original delicacy. The tenderness of apricot pulp is adjacent to the nut consistency of the nucleoli, and all this is saturated with fragrant sweet syrup. True, for the preparation of such jam will have to tinker a little longer, but the result justifies itself
Ingredients
- Kilogram of apricots
- A kilogram of sugar.
Method of preparation
- Divide the washed apricots into halves, if desired, after cleansing from the skins.
- Select the pit.
- Cut the pulp into slices and cover it with sugar.
- While the mass will infuse and release the juice, it's time to take care of the bones.
- A male assistant may be involved in this work. Use a hammer or tongs for chopping nuts to split the bones. Act as carefully as possible so as not to damage the nucleoli and not to mix them with fragments of pits.
- When all nucleoli have been mined, rinse them, dry. If there is a desire, you can hold the nucleoli in the oven, microwave or in a frying pan on the stove for a few minutes. After cooling, remove the skin, it is easy to move. If this procedure is not performed, a slight bitterness will be added from the nucleoli with the skin. She does not hurt the jam so much, so it's a matter of preference.
- Put the present apricots with sugar on the fire and bring to the boil, stirring.
- Allow to boil for about five minutes and pour the prepared nucleoli.
- Then boil the jam for at least ten minutes, if you need more liquid - add water. If thicker - hold on the stove a little longer.
- Jam with nucleoli is stored well, so it is poured into cans, as usual, closed, cooled and cleaned in a cool place.
If you want it hotter: how to cook apricot slices with pepper
Do not be afraid - hot chili or jalapeno add to apricots is not necessary. And even the traditional black ground - too. We are talking only about the enrichment of the aroma of jam spices. Very fragrant and pleasant is the allspice peppercorns. Here we add them as a flavoring to our apricot lobules. And if you take a little more cinnamon and cloves, this oriental delicacy will come out.
Ingredients
- Two kilograms of moderate ripening apricots
- One and a half kilograms of sugar
- Half a glass of water
- 6 large peas allspice
- If desired, you can add ground cinnamon on the tip of a knife and 3 cloves.
Method of preparation
- Wash apricots, blanch in boiling water, separate from skins.
- Divide into halves and remove bones.
- Cut halves into slices.
- Prepare ordinary syrup from sugar and water, heating it over low heat.
- Pour the apricot slices into the boiled syrup and let it boil.
- Remove from heat, cool and insist for half a day.
- Then heat up again, boil slightly and turn off.
- After cooling for the third time, put apricots on the stove. If in the boiled mass the slices do not float, then the jam is almost ready.
- Put spices in it, let it boil over low heat for about five minutes and remove.
- It is better to let such a jam cool in a common container, and then decompose into jars. Close the capron covers and refrigerate.
Secrets and features of how to cook apricots with slices
- In order for apricot slices not to lose their shape, it is necessary to prevent rapid boiling of jam. However, it is impossible to keep boiling in a hot syrup without boiling, the fire should not be large and not small - medium.
- Also, to preserve the integrity of the cloves, stir the jam carefully. Better with a spatula, sweeping along the walls and bottom of the dishes.
- A foam appears during boiling on the jam, it is better to remove it, for this a skimmer or a spoon with holes will do.
- Aromatic additives - vanilla, cinnamon, cloves, zest - should boil with jam for about five minutes. So they give the maximum flavor and aromatic properties.
- When pouring apricot jam into slices, you need to make sure that the syrup and pieces in the jars are even. To do this, it is advisable to first decompose the slices in approximately the same quantity in several banks, and then pour them with syrup.
