Apricot jam: 10 best recipes

Apricot jam: 10 best recipes

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Apricot jam is an excellent dessert and a remarkable stuffing for pastries. Besides this delicacy is extremely useful, it is vitamin-rich A, B, C, iron, magnesium and potassium. Jam from apricots can be used even when breastfeeding – it is quickly acquired and doesn't cause allergic reactions.

Classical apricot jam without stones

This recipe rather simple – it doesn't differ in any original additives and difficult technology of preparation.

Necessary ingredients:

Preparation:

We wash apricots and we touch, deleting the spoiled and crumpled fruits, differently taste of jam it will be hopeless it is spoiled. We divide apricots into halves and we take out from them stones. A part of the cut fruits we put in capacity for cooking by a core top, plentifully we sugar, then we spread a layer from the remained apricots. We leave fruit to infuse at the room temperature at several o'clock.

When apricots start up enough juice, we place a pan on slow fire and we cook before boiling, periodically stirring slowly. When apricot weight begins to boil, we put the timer for 5 minutes and after the specified time we remove a pan from fire. We leave jam for day.

Next day we place on fire capacity with apricots again, we bring weight to the boil and we cook exactly 5 more minutes. We leave the received mix again for day. For the third day, as well as in previous, we cook delicacy before boiling plus 5 minutes. We display hot apricot jam on banks and we close covers.

Apricot jam with stones

It is possible to store this fragrant and gentle delicacy several years. It can be used as an independent dessert and to use in home-made pastries.

Necessary ingredients:

Preparation:

We wash apricots under flowing water and we allow them to dry a little. At this time we start preparation of sweet syrup – for this purpose we part sugar in water and we bring it to the boil. Apricots together with stones are lowered in the boiling syrup and we cook fruits within 15 minutes, periodically stirring slowly and scumming. We remove a pan from fire and we allow jam to infuse within 12 hours. Then we put capacity with apricots on fire again and we cook weight until thick. We spill ready jam from apricots on the sterilized banks, we allow it to cool down a little then we close covers and we put top a bottom.

Jam from apricots with oranges and currant

If to add oranges and red currant to apricots, then we will receive unusual and vitamin-rich delicacy which will become excellent means for prevention of flu and catarrhal diseases.

Necessary ingredients:

Preparation:

We wash apricots, we cut on halves and we delete stones. We wash oranges and we grate a dried peel of the small size. We peel one citrus and we divide it into segments. We wash currant, we dry and accurately we peel berries from fruit stems.

We put all fruit in a pan, we fill up with granulated sugar and we squeeze out juice from the remained orange. We leave the received mix for 1 hour. After the specified time we add gratings and we put a pan on a plate. We add 1 packing of gelatin and it is accurately mixed not to break integrity of fruit. We bring mix to the boil and we cook 10 more minutes, removing a skin.

In the 10th minute we add red currant to a pan and we boil everything together for 5 minutes. We remove jam from fire and we leave it to infuse for 10 hours at the room temperature. In 10 hours we bring jam to the boil again and we cook 10-15 minutes. We spill ready apricot delicacy on clean banks and we roll up.

Apricot jam with peaches

The jam made according to such recipe turns out incredibly gentle and fragrant. To the taste this delicacy reminds a fruit dessert with caramel.

Necessary ingredients:

Preparation:

We wash fruit thoroughly, we dry a paper towel and we delete from them stones. We cut apricots and peaches small accurate segments then we send them to a pan, we fill up with granulated sugar and we remove in the fridge for 10-12 hours.

The pan with the infused fruit is placed on small fire, we bring mix to the boil and we cook 10 more minutes, constantly stirring slowly. We remove fruit weight from fire and we allow it to cool down. We repeat this procedure 5 more times. Thanks to such technology of preparation, jam will get a gummy body with characteristic caramel taste. We spill ready orange delicacy on the sterilized banks and we close covers.

Jam from apricots

Preparation of apricot jam won't take a lot of time, and the result at the same time will meet your best expectations. The ready dessert possesses incredibly delicate flavor and unsurpassed aroma.

Necessary ingredients:

Preparation:

For this recipe it is necessary to use only ripe and pulpy fruits. It is the best of all to choose the resung fruit as with their help it is possible to achieve the necessary consistence. The selected apricots should be washed out, cut on halves and to clean from stones. We spread the cut fruit in deep capacity, we add fresh lemon juice and we fill up with sugar. In such look we leave apricots for 4 hours that they started up juice.

When fruit emit enough liquid, we put a pan on slow fire and we bring to the boil then we remove apricots from fire and we delete the skin formed on a surface. We crush hot fruit the blender to a uniform pyureobrazny state and we place weight on slow fire. It is necessary to cook jam about an hour, constantly stirring slowly and scumming. When weight becomes dense and viscous, we remove it from fire, we spill on banks and we roll up covers.

Apricot jam with a citrus

The combination of apricots to a citrus will make jam not only tasty, but also very useful. Such delicacy will become an irreplaceable source of vitamin C and will take care of your immunity during a season of catarrhal diseases.

Necessary ingredients:

Preparation:

For this recipe it is better to use the firm and not resung fruits. We wash apricots, we throw back on a colander to allow excess liquid to flow down. We clean the washed-up and dried fruits from stones (at the same time we don't throw out a stone, and we put in separate ware).

We place apricots in a pan and we pass to processing of a citrus. We drench a lemon and orange with boiled water, we cut on pieces of the average size and we pass via the meat grinder together with a peel. We add the received citrus weight to a pan to apricots and we fill up all with granulated sugar. In such look we leave fruit at several o'clock that they started up juice. At this time we split up apricot stones so that kernels remained whole.

We put a pan with fruit on average fire and we bring mix to the boil. When jam begins to boil, we diminish fire to a minimum and we weary the mass of 15-20 more minutes, periodically scumming. We remove a pan from a plate and we leave apricot jam for 10 hours.

After the specified time we put jam on fire again, we wait for boiling and we cook 15-20 minutes. After the second cooking we leave jam again for 10-12 hours. We repeat the procedure of cooking last time, having added apricot stones to jam. After boiling we cook mix of 15 minutes. We spill a ready apricot and citrus dessert on banks and we wrap up with a towel. When jam cools down, we remove it to the cool and dark place.

Apricot jam with grapefruits

Jam from apricots with grapefruits has unusual taste and refined aroma. Such delicacy, certainly, will be to the taste to your members of household and guests.

Necessary ingredients:

Preparation:

We wash apricots, we dry a paper towel and we separate from stones (better to use firm, slightly immature fruits). We put segments of apricots in a pan, we fill up with sugar and we leave at several o'clock. We drench grapefruits with boiled water, we cut on several parts and we crush by means of the blender. We add the received citrus weight to the apricots which already started up juice.

We place fruit mix on fire, we wait for boiling and we cook exactly 5 minutes. We allow jam to cool down and again we cook. We repeat the similar procedure 3 more times. We pack ready jam from apricots and grapefruit on banks, we close covers and we put to cool down to the warm place.

Apricot jam with peanut

It is quite simple, but at the same time very original recipe. Peanut impacts to apricot jam an interesting and pungent relish.

Necessary ingredients:

Preparation:

Peanut is filled in with boiled water, we cover and we leave for 15-20 minutes – it is necessary in order that without problems to husk nuts. Then we drain water and we peel peanut. We wash apricots, we dry and we delete from them stones. We spread the processed fruits in the enameled capacity, we add to them the peeled peanut and lemon juice then we fill up all with sugar and we leave in such look for 2.5 hours.

When apricots give juice, we put capacity on fire and we bring mix to the boil. When jam begins to boil, we cook it 30 more minutes, stirring slowly with a wooden spoon and scumming. We display ready jam from apricots and peanut on banks, we roll up and we wrap up in a warm plaid.

Apricot jam without sugar

The recipe of this jam is intended for those to whom consumption of sugar and those who keep to a diet is contraindicated.

Necessary ingredients:

Preparation:

We wash apricots under flowing water and we separate them from stones. We fill in the apricots cut on halves with water, we put on fire and we wait for boiling. After water begins to boil, we cook apricots of 20 more minutes. During this time fruit have to boil soft and gain dense consistence a little. During cooking apricot weight it is necessary to stir and remove a skin constantly. We spill ready jam from apricots on the sterilized banks and we roll up covers.

Apricot jam in the multicooker

The apricot jam made in the multicooker differs in more saturated taste and color. Besides this option of cooking allows to keep more useful substances.

Necessary ingredients:

Preparation:

We wash apricots, we allow them to dry a little then we separate pulp from stones. We spread the prepared fruits in a multicooker bowl, we add sugar, we set the Suppression or Pastries mode and we cook jam 1 hour. We sterilize the jars and we spill in them even more hotly jam then we close covers and we remove to the warm place before full cooling. 

Author: «MirrorInfo» Dream Team

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