Source: Cook_inspire, AdobeStockApricot season is unfairly short. You need to enjoy these delightful fruits and, of course, stock up on preserves for winter. We know that apricot jam is very popular, so we've gathered 20 excellent recipes on this topic!
1. Apricot Jam with Pieces
Source: aroma-avenue.ruStir the jam carefully, as it tends to splatter a lot.
You will need: 2 kg apricots, 1 kg sugar.
Preparation: Halve the apricots, remove the pits, chop them, and place them in a saucepan. Add sugar, cover, and set aside for 3 hours. Simmer over low heat for 30 minutes, then spoon the jam into sterilized jars and seal.
2. Apricot Jam with Citric Acid
Source: ria.ruExperienced homemakers recommend cooking in a copper basin.
You will need: 5 kg apricots, 2.5 kg sugar, 0.5 tsp citric acid.
Preparation: Halve the apricots, remove the pits, and sprinkle with sugar for 2-3 hours. Place the saucepan over low heat and simmer for 20-30 minutes, stirring occasionally. Add the citric acid and blend with an immersion blender until smooth. Heat the jam for another 5 minutes, then spoon into jars and seal.
3. Sugar-Free Apricot Jam
Source: samchef.ruA very tasty diet-friendly option!
You will need: 3 kg apricots, a pinch of citric acid, 1 glass of water.
Preparation: Quarter the apricots, remove the pits, and chop finely. Place the prepared fruit in a deep saucepan, pour in the water, and simmer over low heat for 30 minutes. Add the citric acid, blend everything with an immersion blender, and simmer for another 5 minutes. Fill sterilized jars with the hot jam and seal.
4. Apricot Jam with Fructose
Source: mykaleidoscope.ruKeep in mind that fructose is almost twice as sweet as sugar.
You will need: 2 kg apricots, 350 g fructose.
Preparation: Halve the apricots, remove the pits, and place them in a saucepan. Sprinkle with fructose and let sit for 2-3 hours. Place the saucepan over low heat and simmer for 10-15 minutes. Remove from heat and set aside for 2 hours. Boil again for 10 minutes, blend with an immersion blender, and return to heat. Simmer the jam for another 10 minutes, spoon into clean, dry jars, seal, and invert.
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5. Thick Apricot Jam with Gelatin
Source: mavink.comUse apricots of the same ripeness.
You will need: 3 kg apricots, 1 kg sugar, 25 g gelatin, 200 ml boiled water.
Preparation: Pour cold water over the gelatin and let it swell for 10-15 minutes. Halve the apricots, remove the pits, and chop finely. Place in a saucepan, sprinkle with sugar, and set aside for 3 hours. Place over low heat and cook for 20 minutes, stirring occasionally. Remove from heat, add the gelatin mixture, and stir. Spoon the jam into jars, seal, and invert.
6. Apricot Jam with Lemon Juice
Source: uspeh-dacha.ruAs it cools, the jam will become even thicker.
You will need: 4 kg apricots, 1 lemon, 2 kg granulated sugar, 250 ml water.
Preparation: Halve the apricots, remove the pits, and place them in a saucepan. Add granulated sugar, cover, and set aside for 3 hours. Add water and simmer over low heat for 30 minutes. Rinse the lemon with boiling water, halve it, and squeeze out the juice. Pour the lemon juice into the saucepan with the apricots, blend with an immersion blender, and cook for another 5 minutes. Fill prepared jars with the jam, seal, and wrap in a thick blanket for 24 hours.
7. Apricot Jam through a Meat Grinder
Source: receptykulinarov.ruFor greater smoothness, blend the hot mixture with an immersion blender 5 minutes before the end.
You will need: 3 kg apricots, 1 kg granulated sugar, a pinch of citric acid.
Preparation: Quarter the apricots, remove the pits, and pass the pulp through a meat grinder. Add sugar, citric acid, and simmer over low heat for 30 minutes. Fill sterilized jars with the hot jam, seal, and invert.
8. Vanilla Apricot Jam
Source: lobsterhouse.ruYou can check the thickness by dropping a little jam onto a plate.
You will need: 2 kg apricots, 1 kg sugar, 2 drops vanilla essence.
Preparation: Halve the apricots, remove the pits, and sprinkle with sugar for 4 hours. Place the saucepan over low heat and cook for 20 minutes. Add vanilla essence and simmer for another 10 minutes. Spoon the jam into jars, seal, and leave in a warm place for 24 hours.
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9. Apricot Jam with Pectin
Source: myhomeinspiration.netAfter adding pectin, the jam should be stirred more frequently.
You will need: 2 kg apricots, 20 g pectin, 1 kg sugar, a pinch of citric acid.
Preparation: Halve the apricots, remove the pits, and blend in a blender. Add 900 g of sugar and mix thoroughly. Place the saucepan over low heat and cook for 20 minutes. Add citric acid and pectin mixed with the remaining sugar. Boil for another 3 minutes, then spoon into jars and seal.
10. Amber Apricot Jam
Source: pinterest.comDo not overcook, otherwise the jam will turn dark.
You will need: 5 kg apricots, 50 g agar-agar, 2 kg sugar, 250 ml boiled water.
Preparation: Pour water over the agar-agar and set aside for 15 minutes. Halve the apricots, remove the pits, and chop finely. Place the apricot pieces in a saucepan, sprinkle with sugar, and set aside for 2-3 hours to allow the fruit to release its juice. Simmer over low heat for 20 minutes, blend with an immersion blender until smooth, and pour in the agar-agar mixture. Simmer for another 3-5 minutes, spoon into prepared jars, and seal.
11. Apricot Jam with Cornstarch
Source: forum.prokuhnyu.ruAnother fantastic way to make perfectly thick jam!
You will need: 3 kg apricots, 1 kg sugar, 5 tbsp cornstarch, 200 ml boiled water.
Preparation: Prepare the apricots, chop them, remove the pits, and sprinkle with sugar for 3 hours. Place the saucepan over low heat and cook for 20 minutes, stirring occasionally. Mix the cornstarch with water and pour it in a thin stream into the boiling jam, continuing to stir. Cook for 3-5 minutes, then spoon into clean, dry jars and seal.
12. Apricot Jam with Ginger
Source: yesofcorsa.comA simple recipe especially for lovers of ginger preserves.
You will need: 3 kg apricots, 100 g ginger root, 1 kg sugar, juice of half a lemon.
Preparation: Peel the ginger root and grate it. Halve the apricots, remove the pits, and chop finely. Mix both prepared ingredients, add sugar, and cook for 20 minutes over minimal heat. Pour in the lemon juice, boil the jam for another 5 minutes, and seal.
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13. Apricot Jam with Cinnamon and Lemon Zest
Source: ddom47.ruSimilarly, you can make jam with lime or orange zest.
You will need: 3 kg apricots, 1 tbsp lemon zest, 1 tsp ground cinnamon, 1.5 kg sugar, a pinch of citric acid.
Preparation: Halve the apricots, remove the pits, and pass through a meat grinder. Add sugar, mix, and set aside for 2 hours. Place the saucepan over low heat and simmer the jam for 20 minutes, stirring frequently. Add the zest, cinnamon, and citric acid. Cook for another 5 minutes, then spoon into jars, seal, and invert.
14. Apricot Jam with Honey
Source: vosadu-li-vogorode.ruAdjust the amount of honey to your taste.
You will need: 2 kg apricots, 1 cup honey, a pinch of citric acid, 400 ml water.
Preparation: Quarter the apricots, remove the pits, and blend in a blender. Add citric acid and boil over low heat for 20 minutes. Pour in the water mixed with honey and cook for another 10 minutes. Fill prepared jars with the hot jam and seal.
15. Apricot Jam in a Frying Pan
Source: lifehacker.ruAn excellent method when you don't have many apricots.
You will need: 1 kg apricots, 500 g sugar, a pinch of citric acid.
Preparation: Halve the apricots, remove the pits, and chop finely. Place the fruit pieces in a frying pan, sprinkle with sugar, and leave for 2-3 hours at room temperature. Place over low heat, add citric acid, and simmer for 20 minutes, stirring frequently. Spoon the jam into prepared jars, seal, and invert.
16. Spiced Apricot Jam with Spices
Source: ru.wallpaper.mob.orgFor convenience, spices can be placed in a special fabric bag.
You will need: 3 kg apricots, 2 cloves, 1 cinnamon stick, 4 cardamom pods, 1.2 kg sugar, 20 g pectin, 250 ml water.
Preparation: Boil water, add spices, and cook for 10 minutes. Turn off the heat and set aside to cool. Halve the apricots, remove the pits, and pass through a meat grinder. Add 1 kg of sugar, mix, and set aside for 3 hours. Place the saucepan over low heat and simmer for 15 minutes, stirring frequently. Strain the aromatic water and pour it into the saucepan with the jam. Boil for another 10 minutes. Add pectin mixed with the remaining sugar and cook for 3 minutes. Spoon the jam into jars and seal.
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17. Apricot Jam with Brandy and Vanilla
Source: pinterest.comThis jam pairs especially well with a cup of black coffee.
You will need: 2 kg apricots, 100 ml brandy, a pinch of vanilla, 800 g sugar.
Preparation: Prepare the apricots, halve them, remove the pits, and chop. Sprinkle with sugar, cover, and set aside for 2 hours. Place the saucepan over low heat and cook for 20 minutes. Add brandy, vanilla, and remove from heat after 10 minutes. Fill prepared jars with the hot jam, seal, and invert.
18. Apricot Jam with Gelling Sugar
Source: jammix.ruGelling sugar is made from pectin, citric acid, and regular sugar.
You will need: 2 kg apricots, 800 g gelling sugar, 1 glass of water.
Preparation: Halve the apricots, remove the pits, and chop finely. Add water, place over low heat, and cook for 20 minutes. Add gelling sugar, cook the jam for another 10 minutes, and seal.
19. Apricot Jam with Kernels
Source: spmguild.ruInstead of kernels, you can also use any other nuts.
You will need: 3 kg apricots, 1.5 kg sugar, a pinch of citric acid.
Preparation: Halve the apricots, extract the pits, crack them open, and remove the kernels. Chop the apricot pulp finely, sprinkle with sugar, and set aside for 4 hours. Pour boiling water over the kernels for 15 minutes, cool slightly, and peel. Place the saucepan with apricots over minimal heat and boil for 15 minutes. Add the kernels, citric acid, and cook for another 15 minutes. Spoon the jam into clean, dry jars, seal, and wrap in a warm blanket for 24 hours.
20. Apricot and Apple Jam
Source: liveinternet.ruPerfect filling for pies, croissants, and rolls!
You will need: 2 kg apricots, 2 kg apples, 2 kg sugar, 100 ml lemon juice.
Preparation: Quarter the apples, remove the cores, pass through a meat grinder, and mix with lemon juice. Halve the apricots, remove the pits, and also pass the pulp through a meat grinder. Mix both prepared ingredients in a suitable saucepan. Add sugar and set aside for 1 hour. Simmer the jam over low heat for 30 minutes, then spoon into jars and seal.