Apricot jam

Apricot jam

Category: Blanks

Ingredients
Pitted apricots	1 kg.
Sugar	700 gr.

Cooking method

• The recipe is not at all troublesome, easy to prepare and very tasty, the jam turns out to be as tender as baby puree and moderately sweet.

• Wash the apricots, dry them slightly, remove the seeds and cut into halves or quarters.

• Lay the apricots in layers, sprinkle with sugar; those who like sweeter can increase the amount of sugar. Leave everything for two hours, if the apricots are too hard, you can leave it overnight.

• The apricots should give juice.

• Put on medium heat, bring to a boil.

• Reduce heat and boil for 20 minutes, remove foam.

• Beat the apricots in mashed potatoes with an immersion blender and simmer for another 15 minutes over low heat, stirring constantly so that the jam does not burn. In the puree, foam is practically not formed.

• Put the hot jam in sterile jars, close the lids, turn over and leave to cool.

• To make the jam a sunny color, do not try to cook it for a long time.

• 

Note

From 1 kg. 300 gr. apricots I got 1 liter. 750 ml. jam.

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[Tatyana1103]

Tatyana1103,
Thanks Tanya for the recipe ...
The jam is like the sun, and even so easy-going ..., I took it to bookmarks ...)))

[Galina]

Galina, cook for health, I really love this jam for its tenderness, as soon as it ends, I cook it again, and it costs up to three years without problems.

Didn't try to store anymore

I also like pie with him, which I bake many times during the apricot season.

On our website, the recipe for such a cake can be viewed here:

Pie "Youth" with apricots (aniko)

[Tatyana1103]

Tatyana1103,
Ohhh, what a beauty .... thanks for the pie link ....

there are no apricots, there are peaches, a bucket, can it work?

That's so beautiful! Thanks Tanya!
I have never made any preserves from apricots. Inexplicable but the fact.
I don’t even know why.

Don't know what ?! ... I know, of course. Laziness, as always.

I will definitely try to cook it.
Tanechka, are the apricots better selected, or with barrels, too?

the jam turns out as tender as baby puree

baby apricot puree is delicious.

[Anastasia]

no apricots, there are peaches - a bucket, maybe it will

Anastasia, from peaches a little differently, such a jam is prepared. Our peaches are still very expensive, so I can only throw the recipe in a personal.



Ritochka, I only make this jam from apricots and jam with seeds, it suits me perfectly.

and apricots are better selected or with barrels is also possible?

Ritochka, we don't grow apricots, that's why we buy a couple of boxes on the base during the season, so all the substandard is used for jam. If the apricots are overripe, then insist with sugar for no more than two hours, and if they are wooden (there are some), then leave it overnight, covering the saucepan with a cloth and a lid.

Cloth to prevent condensation from the lid from getting into the jam

The result is almost always the same, aromatic apricot jam, just don't overcook it - it affects the color, the overcooked jam turns out to be darker, but if you do it strictly according to the recipe, then everything will work out.
Sugar can be reduced, but first I advise you to try it as in the recipe, good luck

thanks for the pie link

Galina, I just want to add that I made a pie with both sour cream and homemade yogurt, I did not notice much difference, and the fat content of milk does not particularly affect the final result either.

And I cook apricots without any sugar, the jam turns out, one might say, dietary. I take soft, overripe apricots, the puree from them turns out to be quite sweet and even as a filling in pies you can use sugar-free. I punched the first two batches with a blender, I decided to leave the rest as they are, then I will compare which is more convenient in cooking.
You should try to cook the next batch with bones, for sure this will affect the taste for the better.

[Pebble]

And I cook apricots without any shara

Pebble, I do not dare to cook apricots without sugar, because they are imported from us and are far from of the same quality as in the south from the tree, and according to this recipe they are not sugary-sweet and are perfectly stored for several years, and I also like jam ...

even as filling in pies

Jam, as a filling, I use only for riding pies, because it is very tender, and for internal use I always take jam or such a jam:

Plum jam (Tatyana1103)

You should try to cook the next batch with bones

It's also delicious with seeds, only with them I cook apricot jam, and this is a different recipe. In the photo of the pie shown above, cut bones were added to the finished jam, before being applied to the pie.

In our "north" also all apricots are imported.
Strong ones go to freeze, and from soft ones I cook jam. Previously, I always used jam with sugar, but recently I have greatly reduced my sugar consumption and for the first time this year I decided to try and make jam without it. An experiment so to speak :-)

[Galina]

Galina, I, too, with both hands for sugar reduction, but this does not work out everywhere, so I will be glad to know how your jam will survive the winter

[apricot jam]

By the same principle, I cook and apricot jam, the same proportions, only you do not need to blender, but you need to cook in two stages: on the first day 15 minutes after boiling, put the apricot seeds, let it brew for a day and on the second day another 15 minutes after boiling. No gelling agents are required.

Tatiana, thanks for the jam recipe! Wonderful, aromatic, sweet and sour! Jars of jam, if rolled up with iron lids, will they stand at home at room temperature?

Jars of jam, if rolled up with iron lids, will they stand at home at room temperature?

They will, if you are sterile. Even completely sugar-free, I stood perfectly, and a couple of cans remained for the second year.

They will, if you are sterile. Even completely sugar-free, I stood perfectly, and a couple of cans remained for the second year.

Yes, I sterilized the banks! Thank you!

Jars of jam, if rolled up with iron lids, will they stand at home at room temperature?

Zhanna, other jams are great, and I try to keep the apricot jams in a cool place.

Zhanna, other jams are great, and I try to keep the apricot jams in a cool place.

What a pity! Strained to me - there is no place in the fridge.

Zhanna, I will explain why I am reinsured with apricots, because they are completely imported and far from the best quality And as Galina wrote

if you are sterile.

nothing will happen to them, especially under the iron seaming lids. Cook and do not worry, it will not have time to deteriorate, this jam is eaten quickly, because it is very tasty

Even the jam is delicious and aromatic! I just need to stock it up for baking sourdough bread for a year in advance. I need to stay longer! In winter I will put it on the loggia. I'll leave one jar at home and watch. Maybe I shouldn't worry. Thanks again!

In winter I will put it on the loggia. I'll leave one jar at home and watch. Maybe I shouldn't worry.

The most correct decision Just keep it out of the light, if there is no cabinet, then cover it with at least a towel, otherwise the color may change from amber to grayish, although this will not affect the taste at all.

I need to stay longer!

Rolling preserves, sauces, jams under the lids, this is the most practical way to preserve canned food, Even those where there is a small amount of sugar, and sour berries, fruits.

The basic rule: pour hot jam from a saucepan into clean jars, immediately close the lids tightly, and put on the lids until they cool completely. I place the cans on a regular cutting board, on a flat surface.
And you don't even need to close the jars with a blanket, since the mass is hot, completely cooked, and it has enough of its own heat to stay warm for a long time. And then, extra warmth under the covers is not always appropriate, so as not to overheat the canned food inside, which can affect the taste and color.

Such canned food will be perfectly stored anywhere, from a kitchen cabinet to a cold cellar - it has been verified by my own experience.I have such jars of canned vegetables and fruit perfectly stored in an ordinary pantry in an apartment

[Tatyana]

Tatyana, in my recipe it says:

Put the hot jam in sterile jars, close the lids, turn over and leave to cool.

And the advice:

Such canned food will be perfectly stored anywhere, from a kitchen cabinet to a cold cellar - it has been verified by my own experience.I have such jars of canned vegetables and fruit perfectly stored in an ordinary pantry in an apartment

will calm Jeanne from excessive excitement.

[Tanyush]

Tanyush, so I, after all, without any bias, just described my experience of communicating with banks, with the hope that it might be useful to someone

cover with at least a towel,

Good!

Rolling preserves, sauces, jams under the lids, this is the most practical way to preserve canned food, Even those where there is a small amount of sugar, and sour berries, fruits.

The basic rule: pour hot jam from a saucepan into clean jars, immediately close the lids tightly, and put on the lids until they cool completely. I place the cans on a regular cutting board, on a flat surface.
And you don't even need to close the jars with a blanket, since the mass is hot, completely cooked, and it has enough of its own heat to stay warm for a long time. And then, extra warmth under the covers is not always appropriate, so as not to overheat the canned food inside, which can affect the taste and color.

Thank you Tatiana!

so I, after all, without any prejudice, just described my experience of communicating with banks, with the hope that it might be useful to someone

Tanya, what you will definitely come in handy because the girls, and I including, listen to your advice And Zhanna was waiting for a more detailed explanation And my quote is just a reminder that the recipe says how to pack jam

[Tatyana1103]

I'm already with the finished product.



Nowadays we don't have a lot of apricots and we wanted to keep everything in different forms. One branch broke off and the apricots ripened on it in unfavorable conditions. But the jam turned out to be excellent! Not sugary, sunny, even for a pie, even just for a bun.

Tatyana1103, Tatyana, Thank you!

[Anna]

Annawhat a beauty just the sun

... Not sugary, sunny, even for a pie, even just for a bun.

I'm glad that I liked the jam. From apricots I make only such jam, and sometimes, when there are a lot of them, jam.