Classic apricot jam seedless
This recipe is quite simple – it is no different to any of the original ingredients and complex cooking technique.
- 2 kg apricots;
- 2 kg of sugar.
Apricots wash and sort, removing the ruffled and wrinkled fruits, or the taste of the jam is hopelessly flawed. Divide the apricots into halves and remove the seeds from them. Some of the chopped fruit folded into the container for melting core top, liberally sprinkle with sugar, then lay out a layer of the remaining apricots. Leave the fruit to infuse at room temperature for a few hours.
When the apricots let enough juice, put the saucepan on slow fire and cook until boiling, stirring occasionally. When apricot mixture to a boil, put the timer on 5 minutes and after the specified time remove the pan from the heat. Leave the jam on the day.
The next day, again put on the fire a container of apricots, bring the mass to boil and cook for exactly 5 minutes. The resulting mixture was again left on the clock. On the third day, as in previous ones, cook a treat to a boil plus 5 minutes. Hot apricot jam spread on banks and close lid.
Apricot jam with seeds
This is a fragrant and delicate treat can be kept for several years. It can be used as a standalone dessert or use in home baking.
- 1 kg of apricots;
- 0.6 kg of sugar;
- 1-2 cups of water.
My apricots under running water and let them dry a little. At this time, begin to prepare sweet syrup – to do this, dilute the sugar in water and bring it to a boil. Apricots with seeds drop into the boiling syrup and cook the fruit for 15 minutes, stirring occasionally and removing the foam. Remove the pan from the heat and allow the jam to stand for 12 hours. Then a container of apricots again, put on fire and cook a lot until thick. Ready jam from apricots bottled in sterilized jars, allow to cool slightly, and then close the lids and put upside down.
Jam of apricots with oranges and currants
If the apricots add oranges and red currants, we get an unusual and rich in vitamins a treat that will be a great way to prevent the flu and colds.
- 1.2 kg apricots;
- 2 orange;
- 2 kg of sugar;
- 200 g of red currant;
- 1 pack of gelatin.
Apricots wash, cut in half and remove the bones. Oranges wash and grate the zest on a grater of a small size. Single citrus peeled and divide it into slices. Currants wash, dry and carefully clean the berries from the stems.
All fruits put in the pot, place sugar and press out the juice from the remaining orange. The resulting mixture leave for 1 hour. After a specified time add the grated zest and place the saucepan on the stove. Add 1 package of gelatin and stir gently, so as not to compromise the integrity of the fruit. Bring mixture to a boil and cook for another 10 minutes, skimming.
After 10 minutes, add to a pot of red currant and proverjaem all together for 5 minutes. Remove jam from heat and leave to infuse for 10 hours at room temperature. After 10 hours bring again to the boil and cook for 10-15 minutes. Ready apricot delicacy is poured into a clean jar and seal them tightly.
Apricot jam with peaches
Jam prepared with this recipe turns out incredibly tender and flavorful. According to your taste this delicacy resembles a fruit dessert with caramel.
- 2 kg apricots;
- 2 kg peaches;
- 1 kg of sugar.
The fruit has been thoroughly rinsed, dry with a paper towel and remove the seeds from them. Apricots and peaches cut into small neat slices, then put them in a pot, fall asleep sugar and put into the fridge for 10-12 hours.
A pot of the present fruit placed on a small fire, bring mixture to a boil and cook for another 10 minutes, stirring constantly. Remove the fruit mixture from the heat and allow it to cool down. This procedure is repeated 5 more times. Thanks to this technology of making preserves will gain a sticky texture with a characteristic caramel flavor. Ready orange treat is poured into sterilized jars and close with lids.
Cooking apricot jam will not take much time and the result will meet your best expectations. The finished dessert has an incredibly delicate taste and outstanding aroma.
- 2 kg apricots;
- 1.5 kg of sugar;
- 2 tablespoons of lemon juice.
For this recipe you need to use only ripe and soft fruit. It is best to choose perespevshy fruits, as they can be used to achieve the desired consistency. Selected apricots should be washed, cut into halves and cleaned from seed. Sliced fruit put into a deep container, add freshly squeezed lemon juice and add sugar. In this form leave the apricots for 4 hours, so they let the juice.
When the fruits will provide enough liquid, put the saucepan on slow fire and bring to a boil, then remove the apricots from the heat and remove formed on the surface of the foam. Hot fruits grind in a blender until smooth puréed and put the weight on slow fire. Cook the jam should be about an hour, stirring constantly and removing the foam. When the mixture becomes thick and stringy, remove it from the heat, pour on the banks and roll covers.
Apricot jam with citrus
The combination of apricots with citrus will make the jam not only delicious, but also very useful. This treat will become an indispensable source of vitamin C and will take care of your immunity in the cold season.
- 3 kg apricots;
- 1 orange;
- 1 lemon;
- 2.5 kg of sugar.
For this recipe it is better to use solid and not perespevshy fruit. Apricots wash, recline in a colander to let excess liquid drain out. Washed and dried the fruits are cleaned from the bones (bone not throw out, and put in separate bowl).
Put the apricots in a saucepan and turn to processing citrus. Lemon and orange, pour over boiling water, cut into medium pieces and passed through a meat grinder together with peel. Citrus obtained mass add into the bowl with the apricots and add all the sugar. As such, the fruit, leave for a few hours, so they let the juice. At this time, the crushed apricot pits so that the kernels remain intact.
A pot of fruit put on medium heat and bring mixture to a boil. When the jam comes to a boil, diminish the heat to low and tormented a lot for another 15-20 minutes, periodically removing the foam. Remove the pan from the heat and leave the apricot jam for 10 hours.
After the specified time again to put jam on fire, waiting to boil and cook for 15-20 minutes. After the second boiling again, leave the jam for 10-12 hours. Repeat the procedure of cooking the last time, adding in a jam apricot pits. After boiling, cook the mixture for 15 minutes. Ready apricot-citrus dessert is poured into the banks and wrap it up with a towel. When the jam has cooled, remove it in a cool and dark place.
Apricot jam with grapefruit
Jam of apricots with grapefruit has an unusual taste and exquisite aroma. This treat will definitely have to taste your household and guests.
- 1 kg of apricots;
- 2 grapefruit;
- 900 g of sugar.
Apricots wash, dry with paper towels and detachable from the bones (it is better to use a solid, slightly unripe fruit). Slices of apricots put in the pot, fill with sugar and leave for a few hours. Grapefruit pour over boiling water, cut into several pieces and grind using a blender. Citrus obtained mass add to the already empty juice apricots.
Fruit mixture is placed on the fire, waiting to boil and cook for exactly 5 minutes. Allow the jam to cool and again cook. A similar procedure repeated 3 more times. Ready jam from apricots and grapefruit Packed on banks, cover with lids and let them cool in a warm place.
Apricot jam with peanuts
It's pretty simple, but very original recipe. Peanuts apricot jam gives an interesting and tangy flavor.
- 1.5 kg apricots;
- 5 cups of sugar;
- 2/3 Cup peanuts;
- 6 tablespoons of lemon juice.
Peanuts fill with boiling water, cover and leave for 15-20 minutes is necessary in order to easily remove the skins from the nuts. Then drain off the water and clean the peanuts. Apricots wash, dry and remove the bones. Processed fruits put in enamel container, add to it with shelled peanuts and lemon juice, then fill all the sugar and leave in this form for 2.5 hours.
When the apricots will give the juice, put the container on the fire and bring the mixture to a boil. When the jam comes to a boil, cook it another 30 minutes, stirring with a wooden spoon and removing the foam. Ready jam from the apricots and peanut spread on banks, roll up and wrap it up in a warm blanket.
Apricot jam without sugar
The recipe of this jam is for those who are contraindicated the use of sugar and those who are dieting.
- 1 kg of apricots.
My apricots under running water and separate it from the bones. Halved apricots fill with water, put on fire and wait for boiling. Once the water boils, cook the apricots for another 20 minutes. During this time the fruit should be slightly soft after boiling and acquire a thick consistency. During cooking the apricot mixture must continuously stir and remove the foam. Ready jam from apricots bottled in sterilized jars and roll covers.
Apricot jam in a slow cooker
Apricot jam cooked in slow cooker, has a more intense flavor and color. In addition, this option allows cooking to preserve more nutrients.
- 1 kg of apricots;
- 2 kg of sugar.
Apricots wash, let them dry a little, then separate the flesh from the bones. Prepared fruit put in a bowl multivarki, add sugar, set the mode "Stewing" or "Baking" and cook the jam for 1 hour. Sterilize jars and pour in them for the hot jam, and then close the lids and put in a warm place until cool.