A friend told me this recipe. I had no idea before that walnuts You can also preserve them for the winter along with apricots. This jam goes great with tea and a sandwich with butter.

Walnuts in apricot jam are so tasty that I first pick out all the nuts from the jar, and then start eating the jam itself. Therefore, I select the ingredients according to the principle “the more nuts, the better.”

Here is a list of the minimum amount of ingredients:

– 1 kg apricot (pitted)
— 300g shelled walnuts (or 1 kg unshelled)
- 600g sugar

I made jam for 8 kg apricots. I provide photos of the ingredients “in miniature”.

Cooking time: 4-5 hours (excluding breaks in cooking - 2-3 days)
Difficulty: medium

I remove the pits from apricots. This time I was lucky - the bone came off easily.

I sprinkle the fruit with sugar.

I stir. I leave it for several hours so that the apricots release their juice. This time I left it overnight.

Bring to a boil over low heat and simmer for 10-15 minutes. I let it sit for a few hours. I bring it to a boil again and boil it a little.

And I repeat this procedure for the third time. The fruits were slightly greenish, with dense pulp, so without much effort the apricot halves remained intact and did not become overcooked.

I peel the required amount of nuts.

So I'm clearing out all of my nut stock from last year, preparing the pantry for the new harvest.

Very large pieces I break the kernels in half.

I bring the jam to a boil for the fourth time and add the nut kernels.
I stir. This is the last brew.

The jam boils for about 20 minutes along with the nuts.

I pour it hot into pre-sterilized jars and seal it. The jam still needs to sit so that the walnuts are well soaked in the apricot syrup.

So you’ll have to look forward to winter or look for another excuse to enjoy such an amazing dessert.

Apricot jam with kiwi

This is the most unusual recipe preparing apricot jam, which has an original and very pleasant taste.

Compound:
- 450 grams of kiwi,
- 1.3 kilograms of apricot,
- 130 grams of brandy,
- Gelatin,
- A few tablespoons of citric acid,
- 1.6 kilograms of sugar,

Preparation:
Kiwis and apricots need to be peeled and pitted. Cut the apricots and kiwis into small pieces of the same size, after which the fruits need to be covered with sugar so that they are completely covered with it, add a little citric acid and put them on the fire to cook. Bring the mixture to a full boil and cook the jam for another ten minutes, stirring the jam all the time. Dissolve a little gelatin in water and pour into the jam, and bring to a boil one more time. When the apricot jam is completely ready, you need to remove it from the stove, add brandy, mix everything and put it in pre-prepared jars.

Easiest to prepare apricot jam recipe which is given below, does not require special skills and knowledge.
To prepare it you will need:
- 1 kg of ripe and juicy apricots;
- 1.4 kg granulated sugar;
- 3 grams of citric acid;
- 0.5 l. water.

The fragrant apricots are thoroughly washed and punctures are made in several places with a wooden toothpick (or a wooden pin). Then the prepared fruits are placed in boiling water for one minute, after which they are quickly cooled. Small apricots can be boiled whole, large fruits will need to be divided in half along the groove in advance, removing the pit.

Apricots are poured with pre-prepared sugar syrup and boiled in several steps: fruits with seeds - in 3-4 steps at intervals, without seeds - in 2 steps.
During preparation, it is recommended to add to the jam citric acid, so that later the delicacy does not become sugary and lose its taste.

Another popular recipe for apricot jam will require:

1 kg of ripe fruits;
- 1 kg of sugar;
- 0.5 teaspoons of citric acid.

Fragrant ripe apricots will need to be sorted, washed thoroughly in running water, dried on a napkin, pits removed and divided into parts along the groove. Then place the fruit halves on the bottom of a cooking vessel with wide and low sides, cups up, and cover with granulated sugar so that all the halves are filled with sugar. Next, lay another layer of apricots and cover with sugar again. Do this until all the fruits are in the cooking vessel. After completing all the work, the dishes with apricots sprinkled with sugar must be left for a day.

Next, place the container with apricots on the fire and, stirring gently, dissolve the sugar remaining on the surface. Bring the jam to a boil over low heat, constantly skimming off any foam that appears. About half an hour before removing the jam from the heat, add citric acid to it and mix well.

Unusual apricot jam with ginger, almonds and carrots

For this beautiful, unusual and very tasty jam you will need 100 grams of peeled and grated carrots, 600 grams of fresh apricots, 5 centimeter grated piece of ginger, 400 grams of powdered sugar, juice from one lemon, 50 grams of chopped almonds.

Place the grated carrots in a saucepan and add 300 ml of water, bring to a boil, and then simmer until the carrots are soft. Cut the apricots in half, remove the pit and add to the boiled carrots. Cook everything together for about 5 minutes, stirring occasionally. Add ginger, powdered sugar and lemon juice. Bring the jam to a boil and cook for another 10-15 minutes. Place almonds in hot jam. Let it cool slightly and put it into sterilized jars.

Apricots, in my opinion, make the most beautiful jam. So bright, sunny and amazingly fragrant. In our country it is the first to disappear from the pantry shelves, so I try to stock it more and in different variations. One of the versions is apricot jam in slices; I chose the recipe with the photo that is easiest to reproduce, because you don’t have to deal with capricious syrup. This apricot jam is made without seeds, the slices are covered with sugar and, when the slices yield juice, they are boiled in several stages. In fact, it takes a maximum of 20-30 minutes to prepare and cook. The rest of the time the jam is simply infused.

One-piece apricot slices They certainly look very impressive. But it is not always possible to achieve the desired result. Here it is very important to take strong apricots and cook the jam over medium heat. Otherwise, the slices will boil over, which, in general, will in no way affect the taste of the finished jam. In any case, the jam turns out wonderful: bright, aromatic, with a slight sourness. Insanely delicious!

Ingredients:

• apricots (dense, maybe even slightly unripe) – 1 kg;
• sugar – 1 kg,
• citric acid – 1/3 tsp.

How to make apricot jam in slices

The first step is to rinse the apricots thoroughly, then place them in a colander and shake vigorously several times - this will be enough to rid the fruits of excess moisture.

Once all the apricots have been halved, sprinkle them with sugar. Part by part, place the halves immediately into the saucepan where the jam will be cooked (in this version of the recipe, the less the fruit moves, the better). Sprinkle each part with sugar.

Shake the saucepan, close it and remove it for at least 5 hours so that the apricots release juice. If time is running out, you can put the pan somewhere warmer. Then the required amount of juice will be formed within 3-4 hours. If you leave apricots in sugar overnight, the container should be put in the refrigerator.

After steeping, add citric acid to the apricots and place the pan on the stove.

We first turn on the heating of the stove to maximum, but after the first, smallest bubbles appear, we reduce it to medium (for me this is position 3 out of 6). Boil the jam on medium heat for 5 minutes, covering the pan with a lid. During this short time, quite a lot of foam forms on the surface - you don’t have to remove it for now; when the jam has cooled, it will be much easier to deal with it. Important! During cooking (in each approach), we try not to stir the jam!

After boiling for 5 minutes, remove the pan from the stove and leave the jam to cool for at least 3 hours. During this time, the jam should cool completely. If not, increase the time allocated for cooling. Once it has cooled down, return the pan to the stove and boil everything in the same way as the first time: bring to a boil at maximum, turn down the heat and simmer with barely noticeable bubbling for another 5 minutes.

Let the jam cool again for several hours, then boil it a third time, all according to the same scheme. After the second cooling, you can remove the foam from the jam - there will be very little left.

During the third boiling, we prepare jars and lids for the jam: sterilize them in any way convenient for you. I have my own verified o quick way: Boil the lids for 3-5 minutes. and fry the jars in the microwave at maximum, pouring a small amount of water into it (about 0.5-0.7 cm). I take small jars for jam – up to 500 ml.

After the third approach, the jam is ready! Pour it into prepared jars and seal with lids. Due to the fact that the jam is cooked for only a short time (this is the boiling time), quite a lot of syrup is obtained. If desired, the syrup and apricots can be poured into separate jars. Both will go with a bang in winter.

Leave the jars under a warm blanket in the room until they cool, and then put them away for storage.

Dear friends, if you are viewing this recipe, it means you like apricot jam as much as I do. Well, I would like to believe it. Bright, juicy, summer-orange, similar to fruit honey... is it possible to imagine a tastier delicacy?

Last year, my favorite apricot jam ran out in the winter, and I went to the market in search of an “analog”. I turned out to be a naive buyer... I took one jar from different sellers to try. They didn’t let me try the apricot jam, explaining that no one would open the jar because of me if I didn’t like it, open jar no one will buy.

One jar of jam looked more like sliced ​​apricots in syrup; it tasted good, but it was very runny, and the apricots were hard. The second jar looked like apricot jam, but it tasted sour and the apricots were overcooked. It took a lot of effort to ruin such a noble product as an apricot!

After these “market experiments”, I decided that every year I would make apricot jam with a reserve. It’s better to have some left over next year than not have enough.

By the way, apricot jam according to my recipe is an excellent gift option for friends or relatives. Children are especially happy with this delicacy.

As for the ingredients, everything is simple. The main thing is to choose very ripe apricots, preferably small ones. If the apricots are not ripe, the jam will be dark in color (you can forget about the beautiful orange color) and the apricots themselves in the finished jam will be hard.

Ingredients:

• Apricots 1 kg
• Sugar 1 kg

Preparation:

Remove the pits from the apricots and divide them into two halves. If the apricots are large, cut each half into two parts.

Place the apricots in an enamel bowl and sprinkle each layer with sugar. Pour out all the sugar.

Leave the apricots in this form for at least 5-6 hours, so that the apricots release juice and the sugar melts. It is best to do this at night.

After 6 hours, we remember about our apricot jam and put it on the fire. Bring the jam to a boil and turn it off.

We wait for the jam to cool (5-7 hours) and bring it to a boil again. Turn it off and wait for it to cool down.

We repeat this procedure again.

In total, apricot jam needs to be brought to a boil three times.

In the meantime, prepare the jars. For apricot jam, I do not sterilize the jars. I just wash them in warm water or the dishwasher and then wipe them dry.

Pour the finished jam hot into clean and dry jars. Screw on with screw caps, or roll up with a wrench for preservation.

I store this apricot jam on a shelf in the kitchen cabinet, and the jars have never been blown up, and the jam has not molded. Of course, the whole secret is in the amount of sugar, but if you add less sugar, the jam will no longer turn out so tasty.

Jams are usually made from a wide variety of berries and fruits, without paying attention to their commercial appearance. After all, the jam may not contain the densest berry, slightly crushed, or even completely spoiled on one side. It’s okay, you just need to remove the inappropriate barrel and put the rest into jam. This rule does not work in all cases. If you want to make apricot jam in slices, then you need to select dense, unspoiled fruits. You need to subtly detect when the apricots are already ripe, but not yet overripe.

And one more nuance in choosing fruits. We will only be suitable for those varieties where the apricot is easily divided into two halves. It's very simple: when buying apricots at the market, just break one and check how they are divided into halves.

Actually, I am against making jam by adding water. In my opinion, fruits and berries should be boiled in own juice. But! If you want to get jam in slices from tender apricots, you will have to prepare syrup.

For the syrup, you need to pour all the sugar into a bowl and fill it with a glass of water (you can use less water). Place the bowl on the fire and heat until all the sugar has dissolved. Don't forget to stir the syrup. Once the syrup is ready and boils, let it boil for just a few minutes.

Apricots need to be thoroughly washed and divided into halves. Place the apricot halves into the container in which we will cook the jam and fill them with hot syrup. Set the bowl aside to cool completely. Don't be alarmed that the syrup doesn't completely cover all the apricots; move the bowl slightly from side to side so that the syrup envelops all the fruits.

Once the apricots and syrup have cooled, we need to pour the syrup back into the bowl. Gently hold the fruit while you drain the syrup. As you can see, it has already acquired a little apricot color, but it looks cloudy, don't be upset, that's how it should be.

Place the bowl of syrup back on the fire, boil for a couple of minutes and pour in the apricot halves again. Let them cool down.

Thus, we poured syrup over the apricots twice, and it was time to boil the jam.

I know that many people advise putting cooled apricots on the fire and boiling to the desired state, and then immediately sealing the jam. I take longer, perhaps a little more hassle, but the result is incredible: slice after slice.

So, I put the cooled apricots on low heat, bring to a boil and boil for literally 5 minutes. Make sure the boil is light-easy. During the boiling process, the jam must be stirred, but this will have to be done with extreme caution. Our task is not to crush the apricots. You can simply move the bowl from side to side, you can “deep” the apricots a little into the syrup with a spoon.

After cooking, I set the bowl aside, after a few hours I repeat the procedure: I bring it to a boil again and boil again for a few minutes. I usually boil it about 4 times, but you need to look at the jam itself; if the fruits have already become transparent and the syrup is thick, then such jam itself asks for jars.

The finished jam should be poured into sterilized jars and sealed with boiled lids. It is very convenient to seal the jam in jars with screw-on lids.

Apricots in jam turn out whole, at the same time soft and elastic. The sweet treat looks like a gift from the sun. Such bright jam even lifts your mood.

From 1 kg of apricots you get approximately 600 ml of jam.

I’ll tell you a secret that my husband is delighted with this apricot jam, he says that it’s even tastier than strawberry jam. And my mother admitted that the jars looked “terribly beautiful.”

- What to do? – asked the impatient St. Petersburg youth.
– What to do: if it’s summer, peel the berries and make jam; if it’s winter, drink tea with this jam! ( V. Rozanov)

In the south of Russia, right up to the foothills of the Caucasus Range, apricot is very common - it grows everywhere, even along roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to make jam from apricots - your favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium, zinc and even iodine. This fruit is especially valued for its carotene content, which is converted into vitamin A. Make apricot jam with me - it’s simple and tasty, and gentle heat treatment preserves all the benefits of the sunny fruit.

In the “correct” jam, the pieces of fruit remain whole and are easily separated from each other, while they are thoroughly soaked in thick and transparent syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
IN modern world There are many varieties of apricots. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But makes the most delicious jam, surprisingly, from the wild, which is healthier than many artificial commercial types, and has a rich, complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and slight bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but bright orange, with red barrels. Often wild game is not large and inconspicuous in appearance compared to garden varieties. However, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut off with a knife, but in general they are safe. These apricots can be eaten, dried and, of course, made into jam..

The highlight of apricot jam is the pits , which needs to be split, freed from the hard shell, peeled off the brown skin and added to the jam during the last boil.

The apricot kernel, like any nut, contains complete plant protein And a lot of microelements, it contains vitamin B17, which helps in the treatment of tumors. In childhood , cracking the pit and eating the juicy, crispy center was one of my favorite pastimes. We also feasted on apricot gum - these are droplets or streaks of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood substitute fluids. But, As with everything, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels per day.
By appearance The inside of an apricot pit is very reminiscent of an almond. The photo shows an apricot kernel and a larger almond.

The most divine fruit is the apricot! Be sure to eat it fresh. Dried apricots, apricots or dried apricots are no less useful. But let's get back to our jam!

You will need:

• apricots 1 kg
• sugar 1 kg

You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small container, no more than 1.5 kg of fruit. In this case, the jam will heat up faster and more evenly, the berries will not boil over and the syrup will turn out transparent..

Step-by-step photo recipe:

Place the apricots in a bowl.

Add sugar. No need to stir. Leave the apricots as is for 6-10 hours. I usually leave it overnight.

Under the influence of sugar apricots will release juice- This important point, since we will not add water to the jam.

Place the bowl of apricots on medium heat. Stir occasionally, not very often, being careful not to damage the fruit slices and to prevent the sugar from burning at the bottom. Bring the jam to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil a syrup should form, which will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After cooling completely, add jam to boil a second time. Stir gently. There is no need to remove the foam that will form on the surface. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and leave until completely cool. I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.

So we cook the jam in three stages: morning-evening-morning. Or evening-morning-evening, as it suits you.
Before boiling the jam for the third time, prepare apricot kernels- they need to be cracked with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour over boiling water for 2-3 minutes.

Drain and remove the skin. After boiling water, it can be easily removed by hand.

Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.

If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.

Lids put in a bowl, fill with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil of the jam, add apricot kernels.

Bring the jam to a steady boil for the third time.(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

Here it is - real homemade jam!

The apricot slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.

Well, of course apricot kernel- Mmm…. Enjoy your tea!

Homemade jam - is a symbol of comfort, strong and happy family, and if you don’t have the opportunity to make jam from fruits and berries collected in your garden, try making zucchini jam, because they are sold in almost all supermarkets all year round- I'm sure you'll like it! Recipe

And I also bake simple, but very tasty, with apricots.

Apricot jam. Brief recipe.

You will need:

• apricots 1 kg
• sugar 1 kg

Wash the apricots, cut into halves and remove the pits. Cut each apricot half into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots in this form for 6-10 hours (usually overnight). Under the influence of sugar, apricots will release juice.
Place the bowl with the apricots over medium heat and bring to a boil. There is no need to boil the jam for 5 minutes, as many cookbooks advise. Turn off the heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently so as not to crush the fruit pieces. Leave until completely cool.
Before the third boil, add apricot pits to the jam, which must first be split, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Don't forget to stir.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

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