Thick apricot jam


Apricot jam recipes for the winter are very varied and many prefer it as jam because of its uniform consistency and versatility.

Secrets of cooking jams and confitures

Many people like sweets made from berries and fruits with sugar, but not everyone understands the difference between the same jam, jam, jam, or jam. It is often said that this is the same dish, the only difference is in what country it originates from. For example, jam is a primordially Russian product, jam - originally from France, jam - originates from England, more precisely, from Scotland, and jam - from Poland.

But these dishes differ in their density and often in their production technology.

Jam, in contrast to jam, has a rather dense (jelly-like) texture. He boasts a traditionally longer time. Unlike jam on a classical compounding, fruits for preparation of jam are not crushed specially. They turn into a homogeneous mass during the heat treatment process. But confiture is most reminiscent of jam, being actually its variety. For the manufacture of confiture, special gelling additives are always used. Jam can be prepared with or without their use - in a natural way. Accordingly, you can get a thick confiture, or watery, more like a jam.

Depending on the recipe of apricot jam used for the winter, you choose the degree of fruit maturity. If you are doing the harvesting in the traditional way, without the use of gel-forming additives, it is better to take a fully ripe fruit, or even greenish. They are famous for the high content of pectin, due to which the final product hardens.

In the overripe fruits, pectin is very small, but they are distinguished by increased sweetness, and it is best to use them for recipes with the addition of pectin or gelatin.

Attention! The fruits of apricots for making jam can be overripe and even soft, but in no case rotted or moldy.

In classic recipes, no grinding of apricots is provided, but the bones are always taken out of them. If you break the hard shell, you can remove the nucleoli. In some varieties they lack bitterness. After removing the brown skin, sweetish kernels can be added to the jam at the last stage of its manufacture. This will give the dish an interesting almond flavor.

In many modern recipes, hostesses prefer to chop the fruits of apricots almost immediately before starting cooking the jam, using a meat grinder or blender. It is much easier than to grind the product after heat treatment.

Many housewives prefer apricot jam for the winter to all other preparations of this solar fruit, as it is versatile in use. It is very convenient to smear it on bread or crispy toasts. Jam will make a perfect layer for cakes and pies, finally, it is ideal as a finished filling for cakes and other pastries.

Simple Apricot Jam Recipe

According to this recipe, you do not need to prepare anything in advance except for the actual apricots and sugar. Is that useful even a small amount of butter.

Preparation of ingredients and utensils

In the traditional recipe, the amount of sugar should be equal in volume to the washed and stoned apricots. If you use sweet and fully ripe fruit, the amount of sugar can be slightly reduced. For example, for 1 kg of peeled apricots take about 750-800 g of sand.

Fruits are thoroughly washed before cooking, then they must be dried on a paper or linen towel. Water for cooking jam from apricots you do not need. Even excess liquid from the fruit must be removed to obtain the desired consistency of the finished dish.

Apricots are cut in half and freed from the seed. It is important to choose for cooking jam enameled pan or stainless steel with a thick bottom. Also important is its shape - wide with low sides, so that it is convenient to mix the dish during cooking.

The cooking process in detail

The process of making jam according to the classic recipe can take you about a day, because first you need to let the apricots stand with sugar.

So, take the pan, grease its bottom with a small amount of butter to avoid subsequent sticking of the jam. Then spread out the halves of apricots, sprinkling them with sugar.

Cover the pan with a towel and leave overnight. This procedure will help apricots in the process of making jam is better to keep the shape.

The next day, the sugar is completely dissolved, and the fruit will produce a lot of juice. Remove the excess immediately, as with a large amount of liquid the billet may not thicken as needed. Fruits should only be lightly covered with juice.

Pot with apricots, put on the heating. If sugar did not completely dissolve during the night, the fire must first be small.

After the sugar has completely dissolved, the fire can be increased to the maximum. Boil the jam, stirring constantly, for about 15-20 minutes. In the process of boiling fruit, be sure to remove the foam that forms.

The final stage

To test the jam for readiness, put a few saucers in the freezer beforehand. Now you can get one saucer and put a little bit of jam on it. If the drop does not spread and some solid surface forms on it, then we can say that the dish is ready.

If such signs are not observed, continue cooking the jam for another 5-10 minutes, and then repeat the testing. Repeat until you achieve the desired consistency.

Jam can be decomposed into sterilized jars of small volume (0.5 l) still hot and immediately tighten the lids.

Apricot Jam Recipe with Citric Acid

There is a slightly different, faster way to make apricot jam for the winter.

You will need:

  • 1 kg of peeled apricots;
  • 1 kg of sugar;
  • 1 g of citric acid or 1 tablespoon of lemon juice.

Apricots wash, free from seeds and grind with a blender or meat grinder. Add sugar and citric acid and mix again. Place the saucepan with apricot mashed potatoes for heating, bring to a boil and cook for about 20-30 minutes. It is not necessary to move away from the preparing jam for a long time, it is better to stir it regularly with a wooden spatula so that it does not sink to the bottom.

After the apricot mixture is slightly thickened, remove it from the heat, put it in dry sterilized jars, close with metal lids and store.

Jam of apricots and oranges without cooking

This recipe will attract fans of healthy food, because the fruits in the cooking process are not subjected to heat treatment at all, which means that absolutely all nutrients and vitamins are stored in them.


  • 2 kg of apricots;
  • 2.5 kg of sugar;
  • 2 oranges;
  • 1 lemon

Fruits are well washed under running water and dried. Cut oranges and lemon into quarters and extract all the bones from them.

Important! Unlike the peel they can not be set aside - they can taste bitter.

Then grind them with a blender. Apricots enough to cut into halves and also remove the bones. After that, they are also ground by a blender.

Gradually, the fruit mass is combined with sugar. Everything is thoroughly mixed again. The resulting jam is settled for several hours at room temperature until sugar is completely dissolved.

After which it is packaged in small, pre-sterilized glass jars. In each container in order to avoid damage, a tablespoon of sugar is poured from above.

It is necessary to store such preparation in the refrigerator.

How to cook apricot jam with apples

Apricots are perfectly combined with apples, as the latter give the finished dish some sourness. They also provide the necessary amount of pectin for good hardening.

Take 1 kg of apricots, wash and free from stones. 3-4 apples also wash well, separate from the core and cut into 6-8 slices. Prepare a wide pan with a thick bottom, it is better not enameled, but not aluminum too.

Put apricots in a saucepan, add sugar and put on a small fire. After the fruit boils and juice, add the sliced ​​apples.

Cook on medium heat for 30-40 minutes, constantly stirring the future jam and removing the foam. Then remove the pan from the stove and allow it to cool slightly.

Take a blender and chop the boiled fruit mixture thoroughly, after which the jam can be spread on sterile jars and rolled up. The taste of the billet is obtained very delicate and it is stored well even in room conditions.

Thick apricot jam

If you are a little tempted by the long-lasting boiling of apricots, then try to make them with the addition of one of the types of thickener. The technology of making jam according to these recipes varies little. But in the process one of the gelling agents is added, which allows reducing the boiling time of the product and preserving the taste, aroma and beneficial properties of natural apricots.

Apricot gelatin jam

This recipe for making jam is one of the most popular. You will need an equal amount of apricots and sugar (1 kg each) and 40 g of gelatin.

Fruits, as usual, are exempt from the seed, sprinkled with sugar and left for several hours to highlight the juice. After that, they are ground with a blender and placed on the fire so that after boiling the apricot mass boils for about 30 minutes.

At the same time, gelatin is poured with a small amount of warm water and left to swell.

After 30 minutes, the heat is removed. Swollen gelatin is added to apricots, the mixture is thoroughly mixed and poured into sterile jars.

Important! You can not boil the jam after adding gelatin.

Apricot Jam Recipe with Pectin

Pectin can be part of gelling sugar, and can be sold separately. This is a natural vegetable thickener without foreign flavors and does not change the color of the workpiece.

The proportions for making apricot jam are the same as in the previous recipe - 1 kg of sugar and a bag of pectin are taken for 1 kg of fruit.

Manufacturing technology is also very similar. After a mixture of apricots and sugar is cooked for 10-15 minutes, you need to prepare pectin. A standard bag usually contains 10 g of powder. Mix its contents with 2-3 tablespoons of sugar.

Add this mixture to boiling apricot jam.

Attention! If you do not pre-mix pectin with sugar, then you risk spoiling all your preparation.

Apricot jam with pectin boil no more than 5 minutes. Then lay it on sterile jars, twist and send for storage.

Apricot Jam with Gelfix

According to this recipe, apricot jam is prepared using a similar technology, since the gelifix, as well as its numerous jamfix type brothers, quittin are composed of the same pectin with sugar and often with citric acid. Therefore, it should be added in the same proportions and the same sequence as pectin. Usually use one standard sachet of Gelfix 1: 1 with respect to 1 kg of apricots and 1 kg of sugar.

Armenian apricot jam recipe

The Armenian method of making apricot jam differs from the traditional one only in two points:

  • apricots, after removing the seeds, are not crushed, but cut into 4 slices;
  • sugar is introduced sequentially, in uniform parts during the cooking process itself.

On 1 kg of apricots used about 900 g of granulated sugar.

Initially, about 1/3 of the total amount of sugar prescribed by prescription is added to fruit slices. Apricots are brought to a boil. After 10-15 minutes, the second third of sugar is added to the fruit mass. Apricots are boiled for another 20-30 minutes, and the rest of the sugar joins them. After that, the workpiece can be boiled for another 5-10 minutes and spread out hot in cans.

Apricot jam in the multicooker

Although in a multivariate, apricot jam is prepared quite simply, but still it is not recommended to abandon the process to the mercy of fate and go about your business. The dish can just "run away". For the same reason, it is better to fill the bowl of the multicooker with apricots with sugar no more than half and not close the lid.

For 500 g of fruit take 0.5 kg of sugar, it is desirable to add 1 tsp. lemon juice.

Tip! Adding lemon will help preserve the bright, rich color of the finished jam.

The first stage is no different from traditional technology. Apricots are washed, separated from the seed, placed in the bowl of the slow cooker and filled with sugar.

Then the Baking mode is turned on for 60 minutes and the process begins. The lid must be open - the jam will need to be stirred from time to time. Five minutes before the end of the process, add lemon juice and mix. When the slow cooker turns off, the jam unfolds in sterile jars.

Secrets of cooking apricot jam in bread maker

A bread machine can also make life easier for the hostess, especially if you do not need to make jam in large quantities.

You also do not need any special preparations, but you can experiment with adding various ingredients without spending much effort. After all, the bread maker will do most of the work, especially for mixing. The finished portion turns out to be small and it is not a pity if the taste of a certain party does not quite suit you.

For starters, you can try using the following recipe. Take 1 kg of sugar and apricots, 1 lemon and a piece of ginger about 5 cm long.

Grind fruits with other ingredients using a meat grinder or a blender, put bread makers in the bowl, put the program "Jam" or "Jam", click on the "Start".

After an hour and a half, after the device has finished working, just open the lid, pack the finished product in cans and this process can be considered complete.

Other Apricot Jam Options

In the process of making jam, do not be afraid to experiment - for apricots are wonderfully combined with many other fruits and berries: raspberries, blackberries, currants, gooseberries, not to mention citrus fruits.

For lovers of spices it is tempting to add cinnamon and vanilla. A mixture of cloves, star anise, ginger and bay leaf will help to create a unique taste of the finished dish, which can also be used as a sauce for meat and fish dishes.

Various nuts are perfectly combined with apricots, and the addition of rum or brandy will make the jam taste more saturated and prolong its shelf life.


A variety of apricot jam recipes for the winter will allow any housewife to choose a suitable one and preserve a piece of sunny summer for the cold season.