If you like sweet desserts made from ripe fruits, then take note of our recipes. Making apricot jam with slices is not such an easy task as it might seem at first glance. Wrong technology will lead to the fact that the fruits will boil and turn into a homogeneous mass. Therefore, carefully read our tips and tricks, and then repeat all the steps in the desired sequence.
Apricot jam with orange
The combination of sweet ripe fruits gives an unusually pleasant taste. The bright color of your favorite treat will remind you of hot summer days and is guaranteed to cheer you up even on the gloomiest day.
Ingredients:
- apricots - one kilogram;
- orange;
- granulated sugar - kilogram;
- water - 200 ml.
For this recipe, you will need unripe greenish fruits. Soft juicy fruits are quickly boiled soft, rather quickly turning into "porridge".
How to make delicious apricot jam? A step-by-step recipe with a photo will help you in solving the problem.
First, select the fruits, then wash them well under cool water, remove the seeds and cut each in half. You can cut the halves again if you wish. Place the pieces in a deep saucepan. clean, squeeze the juice out of it, then strain the liquid. 
From water and sugar, boil the syrup, and then let it boil on the stove for five minutes. At the very end, add Orange juice. Remove the syrup from the stove, carefully pour it over the apricots and wait until the liquid has cooled. Return the resulting infusion back to the pan, bring it to a boil again and pour it over the fruit again. 
When the syrup and apricots have cooled to room temperature, they must be brought to a boil and boiled over low heat for several minutes. After that, spread the jam in sterilized jars and roll up. Do not forget to turn the dishes over and cover them with a warm blanket. The next day, the jam can be transferred to the pantry or any other place suitable for storing it. 
The finished dessert can be used to make sweet pies with fruit filling or just serve it with hot drinks.
Jam "Five minutes"
The dessert got its name for an unusual gentle way of cooking. Next, we will tell you in detail how to cook jam with apricots for the winter.
Ingredients:
- pitted apricots - 700 grams;
- sugar - 700 grams;
- water - 250 ml.
Jam with apricot slices "Five minutes" is prepared in several stages.
Choose strong fruits, wash them, cut them in half and remove the stones. Sprinkle the pulp with granulated sugar and leave it alone for a while. Shake the fruit bowl occasionally, but do not stir. 
Weigh the apricots after processing on a kitchen scale. The ideal fruit to sugar ratio is 1:1.
After an hour, the fruits can be filled with water and sent to the stove. When the jam boils, turn down the heat and cook the treat for another five minutes. Cool the product, and then bring it to a boil again. Repeat the procedure one more time. 
After the third cooking, put the dessert in clean jars and close it with boiled lids.
Apricot jam with pits
An unusual way to prepare a dessert will help you achieve an original taste. We are sure that you will appreciate the sweet apricot jam. Slices in fragrant syrup will make a great company for freshly brewed tea or any other hot drink.
Ingredients:
- apricot pulp - one kilogram;
- sugar - one kilogram;
- water - one glass.
Slices are prepared quite simply, but the recipe has its own characteristics. Therefore, carefully read our instructions before starting cooking.
Process the fruits and cut into four parts. Chop the bones and remove the soft core. Mix sugar with clean water.
The bright taste of this dessert directly depends on the bones that we will use when cooking. Therefore, it is better to cut the kernels in half or crush them into small particles.
Put the apricots and pits in a deep saucepan, and then fill them with syrup. Put the dishes on the fire and bring its contents to a boil. After that, drain the syrup into a separate container and cool the products. This step is necessary so that the slices remain intact and do not boil. 
Repeat this procedure two more times. The last boil should last longer - about ten or fifteen minutes. Pour the finished treat into a sterilized dish and roll up.
We will be glad if you like apricot jam slices. The recipes on this page will help you prepare a small supply of delicious treats for the winter. A beautiful fragrant treat will delight your loved ones on a gloomy winter evening and will bring back memories of bright sunny days.
Video recipe for Polish apricot jam
Required Ingredients:
- apricots;
- granulated sugar.
Cooking:
1. My apricots and dividing them into halves, put them on the bottom of the pan, in which it will be cooked.
2. We fall asleep with an even layer of sugar. And so layer by layer.
3. We split the bones and take out the nuts.
Throw them in the same pot.
4. After filling all the apricots with sugar, remove the pan in the refrigerator for 1 day. during this time, the sugar melts, syrup is obtained and the apricots become transparent.
5. We take out, put on medium heat and bring to a boil. Don't interfere! After it boils - remove the foam, reduce to the smallest fire and boil for 40 minutes.
We cool down in banks.
Happy tea!
2. Apricot jam
Prepare sliced apricot jam for the winter. This jam is not only tasty and beautiful, it is also healthy. Among the fruits that grow in our country, apricots are the leader in the content of carotene (provitamin A). And as you know, carotene suppresses the production of free radicals and improves immunity.
This is a great way to stay in shape great shape, for the prevention and treatment of diseases of the cardiovascular system and the gastrointestinal tract. Therefore, eat more apricots in the summer, and cook this wonderful apricot jam in slices for the winter.
Ingredients:
- 1 kg. apricots
- 1,300 kg. Sahara
- 1.5 cups of water
For apricot jam, we select dense and slightly unripe apricots in slices. Overripe fruit can be eaten or cooked from it the usual apricot jam or jam.
Wash apricots thoroughly. When the water drains and the fruits dry slightly, carefully open the apricots into slices, remove the seeds.
We put the apricot slices in a wide enamel bowl for jam.
In a separate enamel bowl, boil the syrup from sugar and water.
Pour hot syrup over apricot slices. We leave for 12 hours to infuse.
Drain the syrup from the apricots, bring the syrup to a boil and pour over the apricots again. We leave the jam to infuse for 12 hours.
Strain the syrup and bring it to a boil. After the apricot slices have been poured with hot syrup for the third time, we put the bowl of jam on the fire.
Be sure to remove the risen foam with a wooden spoon (a special spoon that is used only for cooking jam, like a bowl).
Simmer the apricots over low heat for about an hour until the syrup turns a beautiful orange-golden color. We make sure that the jam does not burn.
To mix apricot jam, take a bowl in your hands and lightly shake off the contents or give it rotary motion. With this method, apricot slices are preserved better than when stirred with a spoon.
To find out if the jam is cooked or not, just drop hot syrup on a chilled plate.
If the drop retains a rounded shape, then the jam is ready, if it spreads like a lake on a plate, then you should boil a little more.
Delicious pitted apricot jam is rolled into sterile jars. We turn the hot jars upside down and leave to cool in this form.
Store apricot jam in a cool place.
P.S. The amount of sugar in the recipe can be changed depending on the sweetness of the apricots. If the apricots are sweet, then, of course, put a little less sugar and vice versa. But it is important to remember that the less sugar in the jam, the less time it can be stored.
3. I know everything about how to cook apricot jam, but here's how to cook apricot jam "Royal" not known to everyone. This sweet preparation turns out to be incredibly tender, fragrant and royally tasty, and that’s all, because it contains not only apricots, but also edible apricot kernels, which give the product a certain astringency. Therefore, if you have such an opportunity, be sure to cook such a royal sweet delight, and our recipe will help you with this.
"Royal" apricot jam recipe.
Required Ingredients:
- apricots - 1 kg,
- granulated sugar - 1 kg,
- water 200 g.
To prepare both apricot jam and apricot jam, ripe but firm fruits must be selected. Rinse them well and dry them on a towel. Then gently break it so that it is possible, without dividing the fruit to the end, and remove the bones from them.
All the bones must be calcined in a preheated oven for 5 minutes, then split them like nuts and remove the delicate fragrant kernel.
Each nucleolus must be placed in an apricot, in place of the stone, and connected.
Then you need to prepare the syrup, pour boiling apricots and leave to cool. When everything has cooled, the container with the jam must be put back on the fire, brought to a boil, then removed from the heat and left to cool.
For the third time, apricot jam is brought to a boil and cooked until fully cooked.
Hot ready-made jam should be poured into jars prepared in advance and rolled up.
4. Apricots - rich sources of vitamins and minerals delight with their presence both in summer and in winter. In summer, these are ripe juicy fruits, and in winter, this is a delicious jam from apricots. Such a treat can be a pleasant addition to tea drinking in itself or become an ingredient for making a pie, roll or cookie.
For cooking jam it is necessary to pre-process the fruits of apricots. To do this, the fruits of apricots must be washed well in running water and extract the seeds from the fruit. Place the pulp in the form of halves in a cooking container or in a bowl. Then cover the whole mass with sugar. During the day, the mass should be infused in a cool place.
Apricot jam recipe implies the presence of ingredients in the following volumes:
- apricots - 1 kg;
- granulated sugar - 750 g.
Apricot fruits must be ripe, unripe fruits are not suitable for cooking jam. Damaged fruits must be separated in advance and not used in jam cooking. It is also worth removing moldy fruits if they come across during sorting and preparation.
Jams made from fruits such as apricots are prepared as follows. The mass of apricots, covered with sugar and infused, must be boiled for 20 minutes until a thick consistency of jam is obtained. The hot mass must be poured into jars, which must be heated in advance. Jars with jam must be left to cool and already cooled banks must be closed with lids.
Apricot jam can also be made from apricots with the skin removed. To do this, you need to place the fruits in a colander and on a short time place it in a container of boiling water. Then you need to cool the fruits. As a result, the skin will easily separate from the fruit. Further, the recipe is similar to the preparation of jam from fruits with skin. Apricot jam is prepared in the same way. By removing the skin and jam, and the jam is very tender and tasty.
And so, first I will list the necessary products:
- 1 kg apricots, preferably slightly overripe, because they have a sweet, honey taste.
- 150 g of walnuts.
- 1.5 cups of pure water
- 1 kg of sugar.
Now I will tell you the cooking process itself.
First, the apricots must be thoroughly washed with water. Cut each fruit into two halves and remove the seeds.
Secondly, pour water into a cup or saucepan and pour sugar. Put the dishes on the stove and cook over low heat until the sugar is completely dissolved. Thus, syrup for jam turned out.
Thirdly, when the syrup begins to boil, pour in the apricot halves and walnuts.
Cook for another 5 minutes and remove from the stove. In order for nuts and apricots to be better saturated with syrup, I recommend leaving the dishes with the contents overnight.
And finally, in the morning you need to put the jam on a slow fire and cook for 20 minutes.
After that, when the jam is already ready, pour it into sterilized jars, tighten the lid tightly and wrap it in a blanket.
6. As you know, apricots are very useful. That is why many seek to prepare these fruits for the winter. We are offering to you canned apricots in their own juice. Prepared in this way, apricots will retain not only more vitamins, but also their “marketable” appearance, which may come in handy for decorating some other dishes.
So to prepare for the winter apricots in own juice, you will need (components are given for 1 half-liter jar):
- Apricots - 500 g;
- Sugar - 150 g;
- Citric acid - ½ tsp
Cooking:
- If you have fruits of different degrees of maturity, then for this recipe you need to choose the hardest, not overripe apricots - otherwise the fruits will fall apart and lose their shape and appearance.
- Wash the selected fruits well, dry them and carefully remove the seeds from them.
- Prepare a jar - wash it well in warm water and sterilize. This can be done in several ways. For example, you can take a pan, cover it with a divider, put a jar on top and sterilize it with steam. You can also boil water in a kettle on the stove, remove the lid from it and put a jar in its place. In addition, you can pour water into a jar and put it in the microwave, turning on the power of 900 watts for 5 minutes (the water should boil).
And finally, you can place the jar in a preheated oven and keep it there until completely dry. You can also sterilize the lid in the oven.
- Transfer the apricots to a jar. In order for the fruits to fit more tightly, it is necessary to knock on the container several times, after which you need to shake it. However, do not be surprised that not all apricots will fit in the jar. Put the remaining fruits in the refrigerator - you will need them later.
- Sprinkle the apricots with sugar. Cover the jar with a lid. Leave in a cool place until morning. During the night, the fruits will release juice, and the place in the jar will be freed up for the remaining apricots.
- In the morning, add citric acid and the remaining fruits to a jar of juiced apricots.
- Fill a large saucepan with water and place it on the stove. Place a towel at the bottom of the pot. Carefully place the jar of apricots on the towel. Light the fire and bring the water to a boil. Soak a jar of apricots in boiling water for 10 minutes.
- Roll up the jar with a key or screw it with a special lid. Turn it over, wrap it in a blanket and leave it in this position until it cools down.
Apricots are ready!
7. Compote from summer fruits in winter - what could be better? Apricot drinks are especially rich in taste. We will consider a recipe that will make it easy to prepare this compote.
It takes 1.5 hours to prepare compote, and 1 three-liter jar of drink is obtained from the listed ingredients.
Ingredients:
- Apricots - 700 g
- Sugar - 1.2 tbsp.
- Water - 2.5 l
Recipe:
- To begin with, we select ripe, but rather dense apricots for the future compote. Taking into account the fact that we will close the compote from whole fruits, you need to choose such apricots that will retain an attractive appearance in the bank.
- The fruits must be washed well, dried and the stalks removed, if any. Bones do not need to be removed. Compote of whole apricots with pits has a richer taste, and there will be less hassle in preparing the fruit.
- Then we sterilize the jars in which we will close the compote. We wash the jars with soda and put in the oven, which we begin to heat over low heat to 150 degrees. At this temperature, keep the container in the oven for 15 minutes. Alternatively, the jars can simply be doused with boiling water.
Now let's prepare the syrup. Bring water to a boil in a saucepan and add sugar to it. Boil water for a few minutes until the sugar is completely dissolved in it. Don't forget to stir. If there is any doubt about the good preservation of compote or the aesthetic appearance of apricots in a jar, you can include citric acid or lemon juice in the recipe. For a twist of 3 l jars of compote, use 3 g of citric acid, or 3 tbsp. lemon juice.
- Pour hot syrup into jars.
- After that, cover the jars with lids and let stand for 10 minutes. It is better to use not seaming covers, but specially prepared ones, with holes cut into them. In the future, it will be much more convenient to drain the syrup into a saucepan for re-boiling.
- Then pour the syrup from the jars back into the pan and boil it for several minutes.
- When the syrup is already boiled, pour it still hot into jars with apricots to the very brim so that it practically pours out, and immediately roll it up with sterilized lids.
- Next, you need to let the banks cool. To do this, turn them over and wrap them. When the compote has cooled, move the jars to a cool place.
8. Raw apricot jam
Apricots! It's time for them! Apricot jam in winter is just a charge of positive emotions! Bright orange, juicy and fragrant, it cheers up and decorates any tea party! In general, I am very sensitive to apricots, for me they are like little warm suns. This year the harvest of apricots in Ukraine has exceeded all expectations. So, how to cook apricot jam?
Raw apricot jam. Cooking method:
Wash the apricots, remove the pits from them. Twist the apricot halves in a meat grinder. The resulting puree is mixed with sugar. For five kilograms of apricots, it is recommended to take twice as much sugar, but I took 7-8 kilograms, since we don’t like too much that is too sweet.
Three oranges, one lemon wash well, pour over with boiling water, pass through a meat grinder with the peel, add to the apricot puree. Mix the whole mass thoroughly until the sugar is completely dissolved. We put the finished apricot jam in sterilized jars, roll it up. Store in a cool place, cellar or basement.
*** My advice: you can cook such jam, but then you need to take half the sugar. Have a nice tea party with apricot jam!
9. Apricot jam without apricots!
The recipe is perfect for autumn. When it's raining outside the window, or gray
heaven, a cup of hot tea with apricot jam will be very welcome!
Where can I get apricots in autumn? And who said that they are there ... They are not there. But the jam is apricot!
I have already cooked this amazing jam several times, but somehow it disappears so quickly, just like such a strange object as honey - here it is, and now it is gone!
The recipe was given to me a couple of years ago by my sister, who called the jam “budget”. Indeed, in comparison with apricot jam in season, its cost is very modest, especially if there is a pumpkin harvest in the country! And you can cook it in autumn and winter.
The recipe was very simple, I improved it a little, and you can cook as you like.
Initial data:
- 1 kg of peeled pumpkin
- 300 gr dried apricots
- 1 kg of sugar
My version:
- 1 kg pumpkin
- 300 gr dried apricots
- 300 grams of sugar
- 1 lemon
- 2 tsp pectin
- 1 tbsp. chopped candied ginger
- a little nutmeg
- 2 glasses of water
1. Cut dried apricots into cubes, pour hot water over and leave for 30 minutes.
2. Cut the pumpkin into 1×1 cm cubes (or as you wish, cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with the peel).
3. Drain water from dried apricots into a saucepan, add sugar, heat until a clear syrup is formed.
4. Pour pumpkin cubes, dried apricots, lemon - and cook until the pumpkin becomes soft.
5. Mix pectin with 1 tsp. sugar, pour into jam, add a little grated nutmeg and cook for a minute or two.
6. Pack the jam in jars, let cool and put in the refrigerator for a week.
After a week, when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot.
A very pleasant taste and texture contrast is created when a slice of dried apricots, pumpkin, lemon or ginger alternately falls on the spoon.
If you don’t like ginger, don’t add it, but don’t refuse lemon!
Happy tea!
10. Apricot jam with lemon zest
- Apricots - 2 kg
- Sugar - 2 kg
- Water - 100 ml
- Zest of ½ lemon
Cut apricots into halves.
Heat water in a saucepan, add sugar and stir until sugar dissolves, bring to a boil and put apricots.
Boil for about 5 minutes, remove from heat and leave to cool completely.
Then boil again for 5 minutes, cool ... and so cook 3-4 times. In the last cooking, add the zest to the apricots, boil ...
We determine the readiness of the jam: a drop of syrup should not blur on a plate.
Pour hot jam into jars and roll up
Bright apricot jam many love. Apricots can be harvested for the winter in halves, whole, cook thick jam or slices.
Your apricot jam transform if you add various nuts, mint, oranges or lemons. In winter, jam is used to make pies, buns or as a fragrant, sweet dessert for tea.
Verified apricot jam recipes for your attention. 5 easy-to-make recipes: apricot halves, thick jam, apricots with walnuts, apricot jam with oranges, apricot jam with pits.
You will get fragrant apricot halves, tea drinking with such a dessert in winter is a great delicacy.
Ingredients: pitted apricots 1.2 kg, sugar 1.2 kg.
Recipe
Sort apricots, remove rotten and damaged fruits. Wash the apricots in water. Cut the apricots in half with a knife, carefully remove the pits so that the halves remain intact.
Put the halves in a saucepan, sprinkle with sugar. We leave the apricots for 8-10 hours to let the juice go.
Put the apricots on the fire, bring to a boil and cook for 5 minutes. Skim off the resulting foam. Wash and sterilize jars and lids.
Finished apricot jam halves Arrange in jars and roll up the lids, store in a cool place. You don't need to cover. I got 1.5 liters of sweet apricot jam.
Jam is very easy to prepare, in the end you will get a very tasty, thick and fragrant jam.
Ingredients: pitted apricots 1.2 kg, sugar 600 g.
Recipe
Wash the apricots, remove the pits by cutting into halves or breaking them with your hands. Place the pitted apricots in a bowl and sprinkle with sugar. Mix well and put the apricots with sugar in a saucepan to make jam.
Place the saucepan over low heat and bring to a boil. Cook on the smallest fire for 15 minutes, if foam appears, remove. Stir the jam occasionally. After the time has elapsed, turn off the heat and leave the apricot jam to cool to room temperature.
Repeat the cooking procedure for 15 minutes and cooling 2 more times. If you cook the jam longer, it will become like jam.
Arrange the finished apricot jam in sterilized jars and roll up the lids. From this amount of ingredients, 2 half-liter jars with fragrant, thick apricot jam came out.
Adding walnuts to jam will give a special taste and aroma.
Ingredients: pitted apricots 1.5 kg, sugar 1 kg, walnuts, peeled 150 g.
Recipe
Wash the apricots and remove the pits. Sprinkle apricots with sugar, mix.
Put on fire, bring to a boil and simmer until the juice becomes clear (it took me 15 minutes). Remove foam constantly.
Pour walnuts to the jam, mix and cook for 20 minutes over low heat.
Prepare jars and lids in advance, wash and sterilize. Pour the finished apricot jam with walnuts into jars and roll up the lids.
From these ingredients came out 3 half-liter jars of fragrant jam.
Video - Apricot Jam - Very Tasty and Easy
Very fragrant and tasty jam from apricots with oranges. This jam has a citrus aroma with a particularly delicate taste.
Ingredients: pitted apricots 1.6 kg, sugar 800 g, oranges 400-500 g.
Recipe
Wash the apricots, remove the pits, sprinkle with sugar and mix. Wash the oranges and cut into half rings with the skin. Combine oranges and apricots with sugar.
We put the pan on the fire, cook over low heat, removing the foam. After boiling, cook for 25-30 minutes, until foam completely ceases to form.
Sterilize jars and lids. Pour the finished jam into jars and roll up the lids.
It turned out 1 liter, and 2 half-liter jars of fragrant jam.
A delicious delicacy is jam with apricot kernel, which resembles a nut in taste. Children love this jam, which can replace sweets. The nucleolus, being inside the apricot, is soaked with syrup during cooking - it comes out very tasty.
Ingredients: apricots 1 kg, sugar 1 kg, water 100 ml.
Recipe
For jam, prepare large and dense apricots with sweet pits. Wash apricots and remove pits. To keep the apricots whole, grasp the fruit with your fingers and use a wooden stick or similar object to push the pit out.
Break the bones with a hammer and take out the kernels inside them.
Make syrup from sugar and water. Pour boiling syrup over apricots. After complete cooling, drain the syrup and after heating the syrup, pour the apricots again.
Repeat procedure in general 3-4 times. We don't cook apricots. Pour the finished apricot jam with a stone into sterilized jars and roll up the lids. Store jam in a cold place.
Excellent filling for rolls, pies and cookies. Fragrant and tasty apricot jam is prepared very simply.
Ingredients: apricots 2 kg, sugar 700 g, water 50 ml.
Recipe
Wash apricots, remove pits. Pour into a saucepan with a thick bottom, pour water, cover with a lid. Put on fire for 10-15 minutes to soften.
Remove the pan from the stove, grind it into a homogeneous mass with a blender, you can also rub it through a metal sieve, but it takes a long time, but the result is the same.
Add sugar, mix and put on fire. If you have sour apricots, you can add more sugar. Cook after boiling for 30-40 minutes, until the jam thickens a little. Skim off the foam that appears during cooking, and stir occasionally. The duration of cooking depends on the variety of apricot.
While the jam is cooking, prepare jars and lids: wash and sterilize.
Pour the finished apricot jam into jars and roll up the lids, turn the jars upside down and leave to cool completely.
Video - Apricot jam with nuts
These are the most popular recipes for apricot jam for the winter, which we shared with you, will always be at your fingertips.
The simplest and delicious recipes delicate and fragrant apricot delicacy
Pitted apricot jam
Sunny apricot jam can be prepared in many ways. But it is always more pleasant to feel the whole harmony of taste, without interrupting to extract the seeds from the delicacy. To prepare 1 liter of tender jam without a core, you need to take:
- Apricots - 0.9 kg;
- Water;
- Sugar - 0.9 kg.
For pitted apricot jam, well-washed fruits are cut lengthwise and pitted. If desired, the fruit can be left in this form, or can be cut into pieces. Pour apricots laid in a deep saucepan with sugar and leave overnight or for 12 hours. During this time, the fruits will release juice and become saturated with sweetness.
Please note: if there is not so much time, then you can pour about 190 ml of water into the pan and immediately send it to the fire. In any case, infused or water-filled fruits are boiled for 1 minute, while removing the resulting foam. After that, the fruit again needs to be set aside for 11 hours. Now, on low heat, after boiling the jam, boil it for another 12 minutes. The hot ready-made delicacy is divided into clean and sterilized jars and corked.
Apricot jam with five-minute slices
For those who cannot boast of a lot of free time, but still want to try homemade jam in winter, the five-minute recipe is perfect. In addition, the preparation is very simple, for it you need:
- Apricots - 1.5 kg;
- 1.5 kg of sugar;
- 500 ml of water.
How to cook jam with slices of apricots "five minutes": dry the washed fruits with a towel. Peeled apricots are cut into slices and poured into an enamel pan in layers. At the same time, you need to spread the fruits with the middle up, pouring each layer with granulated sugar. While the apricots release their juice, they can be set aside (for at least 4 hours, you can refrigerate overnight) and prepare the jars.
Infused apricots pour clean boiled water(it is possible without it, if the jam should be thicker) and send it to the stove. Boil on medium heat for 5 minutes, then set aside for 3 hours. These events are repeated 3 times. If you want to leave whole slices, then you should not mix the jam during the cooking process. You just need to shake the container or shake it from side to side. When it boils, skim off the foam.
After the third boil, we scatter the jam over dry, clean jars, cork and let cool, after which we put it in a cool place.
Pitted apricot jam for five minutes
You can also make pitted jam according to the five-minute recipe.
For it you need to take the following ingredients:
- Sugar - 1 kg;
- Apricots - 2 kg.
The jam boiled according to this recipe turns out to be liquid, but it is perfect for soaking cakes and biscuits, you can make a fruit drink or a cocktail from it. We clean the prepared fruits from the stones and put them in a pan or bowl with an enameled surface.
Having covered the apricots with sugar, we leave them aside to form juice for 12 hours. Depending on the degree of maturity, the time can be reduced. After that, put the fruit on the fire and, stirring, bring to a boil. Boil the delicacy for 5 minutes, then cool and boil again for 5 minutes 3 times.
When the finished treat has cooled, you can pour it into sterile jars. Having corked, the delicacy should cool, after which it can be put away in the cellar.
Apricot jam with kernels
Seedless, but with kernels, apricots will also come in handy. The original jam will be obtained from the following amount of ingredients:
- Fruit - 1 kg;
- 1 kg - sugar;
- 100 g of water.
From the washed and dried apricots, we take out the seeds by making an incision. We take out the kernels from them and return them back to the fruits. Thus, jam from stuffed apricots will turn out. Now we cook syrup from sugar and water. After boiling, stir and wait until all the sugar crystals dissolve.
Pour the stuffed fruits into the boiling sweet liquid and cook for 5 minutes. After that, you need to let the mass brew for about 3 hours. Then boil again for 5 minutes and again let cool for about 2 hours. For the third time after cooking, immediately scatter into sterile clean jars and roll up.
How to cook apricot jam with slices
In order to properly prepare jam from apricot slices, you need to take equal parts of sugar and fruit.
How to cook apricot jam in slices: the fruits are washed well and the pits are removed. Then, cut into slices of the desired size, the apricots are transferred in layers in an enameled container, alternately sprinkled with sugar. The last layer is also covered with sugar on top.
After that, you need the fruit to release the juice. To do this, leave them overnight. Be sure not to mix the fruit. Also, the secret of whole slices, not only to shake, but not to stir the jam, including during cooking. Also, for this you need to use ripe, but not overripe fruits.
On the stove, bring the apricots to a boil and cook them for about half an hour, after which we lay them out in sterile jars and cork. You can make jam from slices according to a five-minute recipe, boiling in several passes for 5 minutes. You can also add citric acid at the end of cooking.
Apricot jam with gelatin
For lovers of jelly, marmalade and thick treats the best recipe apricot jam will be an option with the addition of gelatin.
For this you need to take:
- Apricots - 1 kg;
- Gelatin - 30 g;
- 2 tbsp. Sahara.
The washed fruits are peeled, removing the seeds, and divided into halves. Sprinkling with sugar, apricots are laid out in a container for cooking, adding crystals of instant gelatin to the same place. Leave it like this for a day. The next day there will be enough juice and the fruit can be put on a slow fire. Bringing to a boil, remove the foam.
After boiling the jam, pour into sterile jars and cork. Before use, it is advisable to put the jam in the refrigerator for a while so that it freezes a little. After that, apricot jelly-like jam is ready. Happy tea!
Ripe apricot jam
It is not always possible to cook what you want from overripe fruits.
For example, compote of them is unlikely to work. However, you can think of an excellent jam from overripe apricots. Rather, it will turn out more like jam, but very tasty. For him, you need to prepare such products:
- Overripe apricots - 1 kg;
- Sugar - 1.2 kg.
To make the jam even more tender, it is recommended to remove the skin from the fruit. In addition, then the color of the delicacy comes out more saturated and bright. So, wash and dry the apricots. When the fruits dry on a kitchen towel, you can remove the skin from them. Do not be upset if, when cleaning, the pulp begins to turn into porridge - you will have to cook less.
Sugar is added to the pulp, the mass is mixed and immediately put on fire. Another advantage of overripe fruits is that you do not have to wait for the juice to be released. Boil on low heat for 15 minutes, stirring constantly. When the jam has completely cooled down, you need to boil it in two more batches of 10 minutes. Between cooking, we also set aside the mass to cool.
Each time the jam will get thicker. You need to finish cooking on the stove when the density seems sufficient. And after that, you can immediately lay out in sterile jars. Happy tea!
Is it possible to freeze apricots for the winter: a recipe
Housewives freeze a lot of berries and greens for the winter, but for some reason not everyone remembers larger products.
So they bypass their attention and apricots. Many simply do not know whether it is possible to freeze apricots for the winter, and they are not only possible, but must be prepared in this way. There are many in sunny fruits useful substances, which are difficult to maintain with traditional harvesting methods.
Useful properties of apricots that are preserved when frozen:
- The fruits acquire this bright color of the sun due to the saturation with carotene, the amount of which in them is not inferior to the amount contained in the egg yolk.
- The presence of vitamins of group B (B1 and B2), C and PP.
- Apricots contain many useful trace elements: manganese, cobalt, copper, iron and potassium.
This fruit is useful for people suffering from cardiovascular diseases, and it also helps with burns on the face in the form of a mask. And when frozen, you can save absolutely all the vitamins and elements. There are several ways to freeze:
- Whole;
- In syrup;
- halves;
- Grated with sugar.
The main thing with any method is to adhere to the rules of correct harvesting.
Firstly, if you freeze, it is better to take several smaller portions at once, since thawed foods can no longer be re-frozen.
Secondly, the process of freezing apricots should be gradual and unhurried so as not to end up with unappetizing porridge.
How to freeze apricots
Depending on the method of freezing, the rules for harvesting will also change. So, in order to learn how to freeze apricots correctly, you must first decide how you want to prepare them. Consider the features of freezing apricots in different ways.
General procedures for all freezing methods:
- For freezing, ripe fruits without damage are needed.
- Fruits are thoroughly washed in warm running water and laid out on a towel to dry.
- At the next stage, whole fruits can be divided into two slices, relieving them also of seeds.
Next, to preserve the fruits whole or in halves, you need to prepare a small tray that fits in freezer. We place the dried fruits on it in one layer and put them in the freezer. From such fruits, you can subsequently cook anything: compote, sauce, smoothies, jam, and more. Instead of a tray, you can use just a clean plastic bag. Naturally, it is desirable that there are no other products in the chamber for the freezing period.
To freeze in syrup, put clean dry fruits in a saucepan and sprinkle with sugar in layers. So they stand until the granulated sugar dissolves in the juice that stands out from the berries, turning into syrup. Then freeze in closed food-grade plastic containers.
Well, the last way is grinding fruits with sugar. Washed apricots are crushed in any way possible into a puree. Now add sugar to taste and lemon juice. When the sugar dissolves in the juicy mass, you can lay it out in plastic containers and, closing them, put them in the freezer.
Apricot jam with slices: quick and easy
Everyone is used to the fact that cooking jam from apricots and other fruits requires not only skills, but also a lot of patience.
But not everyone knows how to make apricot jam with slices quickly and without hassle. To do this, you need a microwave (in extreme cases, an oven) and products in the following proportions:
- Fruit - 1 kg;
- Sugar - 500 g-1 kg;
- Juice of half a lemon or 3 tbsp. l. water.
We clean the washed and sorted fruits from stones and pour them into a special container for the microwave oven. Please note that it is advisable not to take plastic dishes and very small ones, since a lot of jam will form during boiling. Pour lemon juice or water into apricots and put an uncovered container for 5 minutes in a microwave turned on at full power.
During this time, the fruit will release juice and soften. Add sugar to them and gently mix the products. Then we send the container back to the oven for 5 minutes. After taking out the time, mix again and put in the microwave for another 5 minutes. It turns out that it takes only 15 minutes to make jam!
The delicacy comes out very bright with an amazing aroma and rich taste of apricots. Enjoy your meal!
Apricot jam: recipe by Yulia Vysotskaya
The famous actress and now popular TV presenter Yulia Vysotskaya has turned her favorite hobby, cooking, into a job and now shares her secrets with all of us. Not only tasty, but also a healthy delicacy - apricot jam according to Yulia Vysotskaya's recipe: simple, but elegant. To prepare a treat according to this recipe, you need to prepare:
- Lemon - 0.5 pcs.;
- Sugar - 900 g;
- Apricots - 1 kg.
Wash the fruits and remove the seeds from them, cutting the fruits into halves. Fill the apricots with water and put on the stove. When the water boils, add sugar and juice of half a lemon to the fruits. Products are cooked for 1.5 hours. We regularly check the collected foam during this time and remove it. If you really want to get not so much jam as jam, then periodically the fruits are rubbed with a spoon against the walls of the container.
The result is a homogeneous jam-jam, which we immediately pour into jars and let the delicacy thicken. Everything, jam from Vysotskaya is ready!
Apricot jam in the Redmond slow cooker
Anyone who has tried this miracle of technology knows how much easier it is to cook with a slow cooker.
It is much easier and faster to prepare sweets for the winter with it. To make excellent apricot jam in the Redmond slow cooker, you need to prepare the products in proportions of 1 to 2:
- Fruits - 600 g;
- Sugar - 300g.
The amount of granulated sugar can be changed to your liking, you can take 1: 3. First of all, we wash the apricots and remove the seeds from them. Ready halves can also be cut into pieces. We place the fruits in the bowl of the multicooker, falling asleep on top of sugar. Lemon juice can be added to the dish if desired.
We set the multicooker for 1 hour in the "baking" mode. Further, the hostess will only need to periodically stir the mass so that it does not stick to the bottom. But that's all, when the time is up - it remains to spread the jam in jars and roll it up. Now the main thing is to endure until winter, so as not to open the delicacy ahead of time.
The only drawback of cooking jam in a slow cooker is the small volumes of one batch of the workpiece. But it's worth it. Happy tea!
Pitted Apricot Jam: Royal Recipe
An original variety for those who love pitted apricot jam - a royal recipe for making treats.
It will require more effort and time spent, but all the work will not be in vain. For this variation simple recipe will need:
- Apricots - 4 kg;
- Sugar - 3 kg;
- Citric acid - a pinch.
Wash and dry fruits thoroughly. Bones from fruits are obtained in a not quite traditional way. It is necessary to insert a thin wooden stick into the recess from the tail and squeeze the core out of the fruit. This must be done very carefully in a circular motion. Thanks to this unpretentious method, all apricots will retain their integrity.
We take out the kernels from the seeds, gently breaking them with a hammer, and “stuff” our apricots with them. Now we are preparing sweet syrup. Pour the fruits laid in the pan with the boiled liquid and put it on the fire. Bringing to a boil, remove the foam from the jam and turn off the stove. Now you need to be patient, the delicacy should be infused for about 10 hours, no less.
After the time has elapsed, we repeat the cooking procedure twice, between these stages the jam cools for more than 12 hours. For the third time, jam can be poured into sterile jars and rolled up for the winter. Happy tea!
Transparent apricot jam “Amber Lake”
In order to please relatives and friends with a crystal clear amber delicacy, all that is needed is to make transparent apricot jam. To do this, you need to take products in the following ratio:
- Peeled apricots - 1 kg;
- 0.8 - 1 kg of granulated sugar.
For this recipe, any fruit is suitable, both already slightly overripe and unripe. As dishes, we take a pan with a thick bottom or a brass basin. Apricot halves are sprinkled with sugar and left for 3-4 hours to extract the juice. In the meantime, you can prepare containers for the workpiece.
Then we rearrange the pan with fruit on the stove, you can add a little water to speed up the cooking process. While the sugar is melting, gently mix the mass with a wooden spatula so that all the berries are covered with syrup. When all the sugar crystals have melted, wait for the boil and remove from heat. While neither the container nor the mass has cooled yet, you can turn the fruit over, completely dousing them with hot syrup. Now we leave the delicacy for a day.
The next day, we warm up the jam again, putting the pan on a slow fire, bringing it to a boil. Now reduce to a very small flame and warm up for another 10 minutes, without fail stirring the mass. Then again we leave the apricots for another 12 hours - a day. The jam will already become quite viscous and thick, but one more procedure will be required.
For the third time, we repeat the entire second stage of cooking, after which we get an amazing thick jam with whole fruits and an amazing aroma. After another 12 hours, at least, heat the jam for the last time, continuing to mix the fruit very gently. Already quite hot jam is poured into jars and corked.
Apricot jam with pits
To treat yourself to apricot jam with pitted slices, you need to take whole fruits, but ripe enough.
Instead of apricot kernels, you can take almonds, then the taste of the delicacy will turn out to be especially bright. So, for cooking you need:
- Apricots - 1 kg;
- 1 kg of granulated sugar;
- Citric acid - 1/2 tsp.
From the given amount of products, about 1 liter of finished jam should be obtained. In running water, we wash the fruits well, dry them on a kitchen towel and divide them into slices, removing the seeds along the way. We take out the kernels from the seeds and also wash and dry them. Now we lay out slices of apricots in layers in a saucepan, sprinkling them with granulated sugar. If, nevertheless, the fruits are not quite ripe, then you can add a little water to the pan. So we leave the products for a day.
The next day, we send the pan to the stove and bring the mass to a boil. At this time, you need to constantly stir, helping the sugar to dissolve better. When the jam boils, reduce the heat and boil for about 40 minutes, stirring constantly and removing the foam formed on the surface.
5 minutes before the end of cooking, add citric acid if you decide to add it, although this is not necessary. At the same time, add our nucleoli and mix everything thoroughly. The jam is ready! Pour the delicacy into clean steamed (sterile) jars, cork and leave to cool in the usual way - wrapping it in a blanket and turning it upside down.
Royal apricot jam
Royal apricot jam cannot be called a simple homemade preparation.
This is an amazingly tasty and refined delicacy, which is not ashamed to regale guests. To prepare it, you need to take the following products:
- Fruits (apricots) - 1 kg;
- Water - 1 tbsp.;
- 1/2 kg of sugar.
Apricots need to be sorted out, selecting only dense ripe fruits without damage. Then the best fruits are washed and pitted. The kernels removed from the seeds must be placed back inside the fruit and placed in a saucepan or bowl for cooking. It is recommended to choose dishes made of brass or copper. Walnuts can be used instead of apricot kernels.
Pour water into the pan to the fruits (about 200-250 ml) and add sugar. Cook fruit with sugar over moderate heat. Stir the mass regularly with a wooden spatula, but with special care. Cook until all the sugar is dissolved in the liquid, but not burnt. If you suddenly overlooked a little, then you can add a little hot water.
Having boiled the syrup with apricots in this way, let it cool. After that, pour the syrup into a separate bowl and return it back to the stove. Pour fruit with boiling syrup. Then, when it cools, drain again and bring to a boil. The procedure is repeated at least 3 times. Look at the saturation of the jam.
When the jam has acquired the desired density and taste, it can be laid out in sterile jars and corked. Sunsets are immediately wrapped in a towel, which was previously soaked in water. In the cellar we remove the already cooled workpiece.
Apricot jam with soda
The recipe involves making apricot jam with slices of soda so that the fruits do not boil soft and retain their shape.
The recipe will require some attention and diligence. Required products:
- Fruit - 1 kg;
- Sugar - 1 kg;
- Water;
- Soda - 1 tsp
From the washed fruits, remove the seeds and divide the fruits into slices. So that during the thermal treatment the fruits do not fall apart, you need to pour the slices for 5 minutes with a soda solution. We dissolve soda in 1.5 liters of water.
Separately, we prepare the syrup, with which we fill the apricot slices. Let them cool, then drain the syrup back and boil again. Pour the boiled syrup again into the pan with apricots and cool again. This procedure must be repeated 4 times. For the last time, let the jam cool completely, and distribute it in sterile jars.
Apricot jam slices in a slow cooker
You can easily and quickly prepare apricot jam with slices in a slow cooker. For this recipe you will need the following ingredients:
- Fruits (apricots) - 0.6 kg;
- 300 g of sugar;
- Lemon juice - 1/2 pc.
Dry the washed fruits with a kitchen towel and remove the seeds from them. Next, cut the apricots into slices and put them in the multicooker bowl. From above, we fill our fruits with sugar, add lemon juice, mix well, but gently. We select the “extinguishing” mode and set the equipment for an hour of work.
Please note that if the mode is set to “stewing”, then you can cook with the lid closed, but if “baking”, then do not close the lid. Periodically stir the jam for the first 15 minutes and constantly for the last 15 minutes so that it does not burn.
When time passes, the jam is ready and it can be poured into clean steamed jars. Having rolled up the blanks, turn them over, wrap them and leave them to cool. The recipe can be slightly modified to your liking, for example, adding nuts or apricot kernels. Happy tea!
Unripe apricot jam
If a lot of unripe fruits have come across from a crop or a purchased apricot, you should not be upset.
You can make amazing jam from unripe apricots with an original shade and aroma. For him we take:
- Green apricots - 1 kg;
- Sugar - 1 kg;
- Half a lemon (juice);
- Water - 3 tbsp.
washed thrice in cold water through a colander, fruit should be pricked with a needle, and preferably with a toothpick across and along the fruit right through the soft bone. Then we dip the fruit in boiling water for a couple of seconds and strain. Now you need to leave them on a towel to dry. While they dry, you can prepare the syrup.
We dip the dried fruits into the already prepared hot sugar syrup, squeeze the juice from the lemon and send it there. Boil the mass until cooked, periodically removing the foam with a slotted spoon. Vanilla can be added if desired. We pack the finished jam in jars.
Delicious apricot jam in a bread machine
If the house has a bread machine, then this miracle of technology can be used not only for its original purpose. Can be accelerated traditional cooking delicacies by cooking excellent apricot jam in a bread machine, which also saves a lot of time. Required products:
- Apricots - 0.8 kg;
- Sugar - 0.4 kg;
- 3 art. l. water.
We wash the apricots, divide them in half, removing the stones along the way. Pour water into the bowl of the bread machine and lay out the prepared fruits. In the vehicle modes, select "Jam" and press the start button. Periodically, you need to check the consistency of the jam, if necessary, you can set a different cooking time.
If you want to make a thick jam or jam, then apricots must be divided into 6-8 parts before cooking and mixed well with the rest of the ingredients during cooking. When the work of the bread machine is over, the jam can be sealed in sterile jars and chilled in the cellar until better times.
When to buy apricots for jam?
If the hostess first encountered the preparation of sweet dishes for the winter, then for sure jams will be included in this list.
But, when to buy apricots for jam in order to be in time for ripe, and not already overripe fruits, or vice versa, not to hurry, acquiring more green fruits? Let's try to answer this question.
Despite the fact that apricots can be found on sale already at the end of spring, the season of these sunny fruits begins in mid-July and lasts until the end of the month. The ideal option would be harvesting, and hence the purchase of fruit in the second half of July. If you plan to harvest jams or just jams without whole fruits, then you can extend the harvesting period until the beginning of August at most. Then the amber fruits are already disappearing from the shelves.
It is worth mentioning not only when, but also how to choose fruits so as not to get into a mess. Firstly, the fruits should not have brown spots and dots, which indicate second-class fruit. They are not harmful, but the quality of the final product will be spoiled. Secondly, you should not choose soft fruits, because this also indicates their venerable age. It is recommended to give preference to elastic apricots.
Another note is not to buy chopped or cracked fruits, since in the place where the juice is released, a good environment is formed for the development of microorganisms. As for varieties, it is better to purchase fruits with red sides for harvesting - they will be both sweet and fragrant.
With the advent of autumn, our body begins to lack vitamins and minerals. The season of berries and fruits has already ended, and the new one will not be soon. Therefore, in order for our body to receive nutrients all year round, it is necessary to harvest fruits for the winter. From time immemorial, apricot jam has been a favorite delicacy and a good medicine in our area. It is easy to prepare and keeps for a long time. About him - in our article.
About the taste and benefits of apricot delicacy
To make it easier to assess how useful apricot jam can be, you should familiarize yourself with its composition.
Vitamins:
- retinol (A) - 0.025 mg;
- beta-carotene (A) - 0.3 mg;
- tocopherol (E) - 0.8 mg;
- ascorbic acid (C) - 2.4 mg;
- thiamine (B1) - 0.01 mg;
- riboflavin (B2) - 0.02 mg;
- niacin (B3) - 0.2 mg.
Macronutrients:
- potassium (K) - 152 mg;
- calcium (Ca) - 12 mg;
- magnesium (Mg) - 9 mg;
- sodium (Na) - 2 mg;
- phosphorus (P) - 18 mg.
From trace elements the product contains iron in the amount of 0.4 mg per 100 g of berries.
Thanks to this composition, the product acquires the following healing abilities:
- normalizes bowel function;
- normalizes the work of the cardiovascular system;
- strengthens the immune system;
- treats coughs and colds;
- has an antipyretic effect;
- improves visual acuity;
- fights asthma;
- is a good prophylactic against anemia and atherosclerosis.
It is pleasant to be treated with such a medicine, especially for children, because it tastes great, and there are practically no contraindications. The only thing that can harm jam is sugar. Therefore, it should be taken with caution by diabetics.
Did you know? Apricot came to us from Armenia. Its scientific name Prunus armeniaca translates as« Armenian plum» .
Apricot preparation
Harvested during the season, the harvest of fruits before conservation needs to be prepared. First, the apricots are moved. It is necessary to select ripe, but not soft, fruits without mechanical defects. Then they are thoroughly washed in a saucepan or under running water in a colander. After that, they are left to dry, spreading the fruits on a cotton cloth. When the apricots are dry, the pulp is separated from the stone and cut into slices of the required size.
Preparing jars and lids
While the fruits are drying, you can prepare the jars.
Lids are easy to sterilize. They must be immersed in a saucepan in which hot water is poured, and boiled for five minutes on fire. Then the lids are laid out on a towel to dry.
Thick apricot jam
The density of this product is achieved due to the duration of cooking. The dish turns out to be saturated and retains all the useful components of the fruit.
Ingredients
For jam you need:
- apricots -1 kg;
- sugar - 1 kg.
You will also need a saucepan, a liter jar and a lid.
Important! Fruits should be weighed after pitting.
Recipe
The jam takes three days to prepare. It should be more infused than boiled.
Let's describe the recipe step by step:
Video: recipe for thick apricot jam
Jam "Five minutes"
Although the jam is called "Five Minute", the duration of its preparation is much longer. It only boils for five minutes.
Ingredients
For its preparation it is necessary:
- apricots - 1 kg;
- sugar - 400/500 g.
From the dishes we need a saucepan, jars and lids.
Recipe
We sort out the required number of apricots, wash and dry. Separate from the seeds, cutting the fruit with a knife. If the apricot is large, then each slice can still be cut into two parts.
Video: cooking apricot "Five Minute"
Jam with apricot kernels
Kernels make the taste of the dish more intense and piquant.
Ingredients
Jam Ingredients:
- apricots - 1 kg;
- sugar - 1 kg.
And already traditional - a saucepan, a liter jar and a lid.
Recipe
Important! A short heat treatment allows you to keep the apricot slices intact.
Video: recipe for making apricot jam with nucleoli
What can be combined with and what to add
We take 4 kg of apricots and 1 kg of oranges. We wash all the fruits, cut the oranges into small slices, and remove the seeds from the apricots. We fall asleep 2 kg of sugar and leave for two hours. Then bring to a boil over low heat and leave to cool. Then we boil again. 
FROM . We take 100 g grated, 600 g apricots, a small piece of grated, 500 g powdered sugar, lemon juice, 100 g crushed almonds. Pour water into a three-liter saucepan and throw carrots into it. We put on fire and cook until the carrots soften. Drain the water, add the apricots, peeled. We cook for five minutes. Add the rest of the ingredients, except for the nuts. Mix well and cook for 15 minutes. Pour the almonds into the jam and leave to cool the product. Pour the slightly cooled jam into jars and roll up the lids. 
FROM . You need to take 1 kg of apricots, 300 g of peeled nuts, three glasses of sugar. Wash the fruits and separate from the pits. Place the slices in a bowl and sprinkle with sugar. We mix everything. We leave to stand for a day. Then pour the raw materials into the pan and put on low heat. Cook for 15 minutes, cool. We put it on fire again and after a quarter of an hour we leave it to cool again. We repeat the procedure again. Add nuts and cook for 20 minutes, stirring constantly the contents of the pan. Pour the hot product into jars and close. 
With spices. For jam, you need 800 g of apricots, 600 g of sugar, 50 ml of lemon juice, 0.5 tsp. ground, 150 g almonds. Washed and separated from the seeds, put the fruits in a saucepan and cover with sugar. We leave for three hours to let the juice go. After the specified time, add lemon juice, cinnamon. We put the pan on the fire and cook for 15 minutes. If necessary, remove the foam. After a quarter of an hour, remove the jam from the stove and beat with a blender. We insist 20 minutes. Bring to a boil again and add the almonds. Stirring, cook for 20 minutes over low heat. We pour into banks. 
Where to add and what to serve
If you have cooked jam, preserving the integrity of the fruit, then it can be added to any sweet pastry. Whole slices will never flow out of closed flour products (pies, rolls). Their consistency does not change even when frozen. This allows you to use jam for making ice cream, yogurt, glazed curds, sweet curd mass. 
Because of its amber color, apricot jam will look great as an independent sweet dish on any holiday table. 
Jam is also suitable for cooking meat dishes. Here it acts as a marinade or glaze for the formation of a delicious crisp. For example, you can mix apricot jam with soy sauce, ketchup and add some water. Pork ribs are poured with this mixture during frying.
Did you know? « » - this is the name of the story of A. Solzhenitsyn, published in 1995. It does not describe the recipe for preparing the product, but tells about the hardships and wanderings of a peasant boy after the dispossession of his parents. Apricot jam in the story is a symbol of prosperity, stability, generous tea drinking.
Why lids on jars swell and how to prevent it
The reasons for this may be the following factors:
- the fruits are poorly sorted and washed. Dust particles got into the jar and became a breeding ground for bacteria;
- rotten or damaged fruits are caught;
- little sugar is added to the jam, which acts as a preservative and prevents harmful microflora from developing;
- short heat treatment, due to which not all bacteria died;
- jars and lids are poorly sterilized;
- lid not sealed.
