A simple recipe for making apricot jam at home for the winter
Apricot jam is a pleasure to enjoy in cold winter. A properly prepared product pleases with a sunny color and excellent aroma.
Gardeners are looking for ways to preserve the sun berry harvest. The apricots are dried and frozen. But the fastest way to cook is jam. It preserves vitamins. The consistency of the product allows you to spread it on a loaf. Some gardeners decorate baked goods with amber jam.
The advantage of the treat: the dessert prepared according to the rules is kept at room temperature. This is important for summer residents who do not have a cellar.
The specifics of making apricot jam
Before cooking, you should evaluate the product to be prepared. It is characterized by:
- Jam is a product with a dense, homogeneous consistency. It retains its shape, does not flow. Some varieties produce a marmalade-like jam.
- It is boiled without making syrup. The released juice replaces the water.
- Cooking is done in 1-2 doses. Take a break to add possible ingredients or purée.
- Peels, seeds or pieces of undercooked berries are not allowed in the product.
It is important not to overcook the product: a color that has changed from amber to brown indicates a spoiled taste. It is impossible to correct the situation.
How to choose and prepare apricots
The outcome of the entire event depends on the competent choice of raw materials. Gardeners like to make jam because overripe and even mashed berries are good for it. A great product is made from a pole. The only drawback is the large bone. This should be taken into account when calculating the amount of sugar.
The main conditions for choosing apricots:
- the skin must remain intact;
- the fruit must remain marketable (rot is unacceptable).
The berries rejected during the bulkhead are not thrown away, but turn into a healthy and tasty delicacy. Jam is popular with both adults and children.
Before cooking, the raw materials should be washed in a colander under running cold water. Then spread out on a paper towel to separate excess moisture.
The bones in most varieties are easily removed by hand. But sometimes summer residents help themselves with a knife.
Most recipes are given by weight for pitted apricots... The dry product should be weighed, then the removed bones. The difference is the weight of the pitted fruit.
Ways to make apricot jam at home
The gardeners have accumulated enough recipes for a delicious dessert. They differ in the set of ingredients and cooking technology.But all are worthy of attention. Each hostess can find a suitable one.
A simple recipe for the winter
Even inexperienced cooks can make this dessert. And the thick product will delight all family members and guests with summer taste. Ease of preparation will allow you to process a large harvest of sunny fruits. It is enough to stock up on sugar and some time.
You will need:
- pitted apricots - 1 kilogram;
- granulated sugar - 750 grams.
How to cook:
- put the prepared berries in a copper basin;
- cover with granulated sugar;
- leave for 2-3 hours to separate the juice;
- put on low heat;
- bring to a boil and cook for 15 minutes;
- regularly remove the foam;
- remove from heat and cool;
- purée with a blender until smooth;
- put on fire, bring to a boil and cook for 5 minutes.
In the absence of a blender, the fruits can be rubbed through a sieve. They are pre-cooled.
Prepare the finished dessert in sterile jars and roll up immediately. Turn over and wrap. After cooling, store at room temperature in a dark place.
In a multicooker
This recipe will delight summer residents with a limited amount of free time. The multicooker does not require the presence of the owner: she can cook the dessert herself. It is enough for the gardener to prepare and lay the ingredients.
What do you need:
- 1 kilogram of pitted apricots;
- 750 grams of sugar;
- lemon acid.
How to proceed:
- put the berries in the multicooker bowl;
- cover with granulated sugar;
- turn on the "Vegetables" mode for 2 minutes to extract juice;
- after the end, puree the apricots;
- add citric acid;
- turn on the "Baking" mode (set time - 20 minutes);
- after finishing, carefully remove the foam.
Prepare the finished hot delicacy in sterile jars, roll up with sterile lids. The apricot dessert is kept on the shelf in the kitchen.
Using a blender
This kitchen appliance will always save the summer resident's time. It is permissible to use a submersible or a glass. The first is more convenient: you can puree the apricots right in the basin.
What to cook for cooking:
- apricots - 1.5 kilograms;
- granulated sugar - 1 kilogram;
- lemon acid.
How to proceed:
- fruit puree with a blender;
- put in a basin;
- put on fire and add 500 grams of sugar;
- bring to a boil and cook for 5 minutes;
- add 500 grams of sugar and cook for another 5 minutes;
- pour out the last pound and cook for 10 minutes;
- add citric acid at the end.
Pour the finished jam immediately into sterile jars and seal. The treat is kept in the room until the next harvest.
In a bread maker
This piece of kitchen utensil heats up gradually. It has a "Proofing dough" option. During kneading, automatic mixing takes place. Summer residents are given the opportunity to reduce the time they attend when making jam.
What to cook:
- apricots - 1.5 kilograms;
- granulated sugar - 1 kilogram.
How to cook a treat:
- mashed apricots;
- put a bread machine in a bowl and cover with sugar;
- enable the "Proofing dough" option;
- enable the "Bake buns" option;
- put the ready-made jam in the jars and roll up.
Some models of bread makers have combined modes: when you select "Baking", "Proofing of the dough" occurs first.
Seedless
In rare cases, the pits of apricots are separated with a lot of pulp. A little trick will help to make jam from such fruits:
- put the apricots in a saucepan and put in a water bath;
- stand at a barely noticeable boiling of water for 30 minutes;
- cool.
Stewed apricots will easily separate from the pits. Then the summer resident needs to apply the recipe he likes. The released juice should also be used during cooking.
With agar agar
Agar-agar is a herbal preparation made from red or brown algae. This complex substance has a gelling effect. With its help, in cooking, the required consistency of products is achieved.Food technologists designate the substance with the E406 code. The quality of an ingredient can be easily identified by its color: white or slightly yellowish is the best.
The apricot jam with agar agar is thick. The cooking time is reduced.
What do you need:
- 1 kilogram of apricots;
- 1 kilogram of granulated sugar;
- 10 grams agar agar;
- water for soaking.
How to cook step by step:
- Fill the apricots with half the amount of granulated sugar. Leave for 1 hour to separate the juice.
- Put on fire and boil for 1 minute.
- Cool and puree.
- Add the second half of the sugar and cook for 7 minutes. Remove from heat.
- Soak agar agar in water according to instructions.
- Place the soaked agar agar in the jam. Stir until completely dissolved.
- Put on fire. Cook for 2 minutes. Stir constantly.
Cork hot dessert. Jam retains a light yellow color. The consistency becomes thick. This product can be used together with a cream for filling tartlets.
With gelatin
Gelatin is an analogue of agar-agar. This substance gives the required thickness to the jam. The cooking time is reduced. But gelatin is made from the bones and cartilage of animals. Some sensitive summer residents note a change in the taste of apricots.
What you need:
- 1 kilogram of apricots;
- 1 kilogram of sugar;
- 3 tablespoons of gelatin.
How to make delicious jam:
- put the fruits in a basin and cover with sugar;
- leave for 3-4 hours to extract juice;
- drain a glass of juice (it will be required to soak gelatin);
- puree the contents (use a hand blender or press);
- bring the contents to a boil;
- warm slowly for 10 minutes;
- dilute gelatin in juice according to the instructions on the package;
- add gelatin to the product, stir;
- heat up and cook for 3 minutes.
Remove the finished delicacy from heat, put it in dry sterile jars and roll up. The dessert is stored for six months at room temperature.
With almonds
Adding all kinds of nuts to fruit dishes is a longstanding culinary tradition. They give an unexpected touch to your favorite treat. Some summer residents use only sweet almonds, others combine sweet and bitter in an arbitrary proportion. Who loves what!
What you need:
- 1 kilogram of apricots;
- 750 grams of granulated sugar;
- 1 teaspoon cinnamon
- 200 grams of peeled almonds.
Remember: nut flakes spoil the taste of the finished product.
How to make an unusual jam:
- Pour almonds into a bowl, pour boiling water over for 10 minutes;
- then immerse in cold water for 5 minutes;
- pour boiling water over again for 5 minutes;
- drain the water, peel the almonds;
- dry the nuts and chop into the desired pieces;
- cover apricots with sugar;
- put on fire and cook for 10 minutes;
- add cinnamon, nuts and cook for another 10 minutes.
Arrange the finished jam in clean jars. The delicacy is stored in the cellar or on the lower shelf of the refrigerator for 3-4 months.
With lemon
This recipe will appeal to gardeners who prefer a sour taste. The lemon gives it. What you need:
- 1 kilogram of apricots;
- 1 kilogram of sugar;
- 1 medium lemon
How to proceed:
- prepare a lemon: wipe the zest with a special knife, peel off the films;
- divide the lemon into wedges;
- puree lemon and apricots;
- put in a basin, cover with sugar;
- put on fire and boil for 5 minutes;
- add zest and simmer for 15 minutes.
Pack the hot product into sterilized containers, seal. Dessert is stored in the refrigerator for six months.
With orange
The traditional combination is used: orange and cinnamon. Jam takes on a New Year's flavor.
What to get:
- 1 kilogram of apricots;
- 1 kilogram of sugar;
- 1 medium orange;
- half a teaspoon of cinnamon.
How to proceed:
- remove the zest from the orange;
- clean and remove white films;
- mashed apricots and orange;
- put in a basin and cover with sugar;
- put on fire and cook for 10 minutes;
- add cinnamon and zest and cook for another 10 minutes.
Pour the finished jam into sterile jars and roll up. The treat is kept at room temperature until the next harvest.
With vanilla and cane sugar
Brown sugar is used. It contains molasses, which is removed during the refining of white sugar. This ingredient is less sweet and has a bitter taste. Natural vanilla adds sophistication to the jam.
What to prepare:
- 1 kilogram of apricots;
- 800 grams of brown granulated sugar;
- 2 vanilla pods.
How to proceed:
- mashed apricots;
- put in a basin and cover with sugar;
- bring to a boil and simmer for 10 minutes;
- add vanilla seeds and cook for another 10 minutes.
Put the hot delicacy in clean jars. Jam is stored in the refrigerator for 5-6 months.
How to store apricot jam
Apricots contain a sufficient amount of preservatives - acids and sugars. And jam is made without water. The crushed consistency allows all the components of the dessert to cook evenly. Therefore, traditional jam (with the specified amount of sugar) is stored in sterile jars at room temperature until the next harvest..
The exception is jams with additives. Changing the recipe results in a shorter shelf life. These desserts are kept in the refrigerator.
