Apricot jam - a delicious winter treat

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Agree, it is pleasant for each of us to sit down in a warm kitchen or by the stove on a cold winter evening and open a jar of fragrant dessert for tea. You can spread it on a fresh bun flavored with a piece of butter, or you can simply scoop it up with a spoon and drink it with a freshly brewed drink. Apricot jam can also be attributed to such pleasant winter goodies. It has an unsurpassed, refined, truly summer aroma and relish, for which it is rightfully valued both in the Russian outback and in large cities, wherever it is possible to buy or pick apricots. Let's try to cook?

Apricot jam

The cooking process itself is quite long and laborious. But those housewives who are used to preparing jam from fruits and berries for the winter will certainly not feel much difference, although there are still differences in cooking methods. Apricot jam is not jam, it is more homogeneous, thick and jelly-like. Many people cook jam from these fruits, pulling out a stone from apricots anddividing them into two equal halves (for which they take not quite ripened fruits). To prepare apricot jam, on the contrary, you can take completely overripe apricots (but not rotten), kneading them into a kind of gruel. Here we are not talking about the integrity and beauty of the fruits.

Step by step instructions

1. The first step is to prepare the fruit for cooking. Rinse them well in running water. If they were collected from the ground, then they may have dust and dirt on them that need to be washed off. We examine the fruits for pests that may be on the surface and inside. We take out the stone from the apricots. Remove rotten places.



2. For every kilogram of already prepared fruits, you need to take a pound of sugar and a pinch of citric acid (you can replace the juice from half a lemon). Some housewives also add 20-25 grams of vanillin per 1 kg of the main product to the brew. But, as a rule, apricot jam for the winter is boiled in the volume of a basin. Therefore, we immediately measure the amount of ingredients determined by the recipe.
3. Previously, these types of preservation were cooked in large copper basins. In a modern kitchen, such dishes are unlikely to be found. So let's use the largest pot we have (for example, a ten-liter one, in which jelly is usually boiled for the New Year).
4. To prepare a thick apricot jam, put the measured amount of prepared fruits in a saucepan and put on a small fire.
5. Cooking under a closed lid. Let the fruit boil a little, release the juice and soften.
6. Remove the pot from heat and cool. Next, you need to try to remove the skin from each fruit. Of course, it looks a little laborious, but the final product will be very homogeneous.
7. Grate the apricots through a sieve (this step is also done to achieve the most uniform delicacy).
8. Put the pan back on the fire and evaporate the mass, stirring occasionally with a large wooden spoon for half an hour. Add sugar, kneading over low heat until it dissolves completely, and the product thickens. In the final, we introduce lemon acid and vanillin.

Blank

Further, in order to prepare apricot jam for the winter, you need to sterilize glass jars and lids according to the standard scheme. And pour hot jam into containers and roll up with a typewriter. Place the inverted jars in a dark and dry place, wrapping a blanket on top. We leave for three days to infuse. After that, you can eat.

Option in multicooker

Apricot jam in a slow cooker (jam) is prepared according to the same rules as on the stove. At least all the ingredients remain the same. This is rather an option, so to speak, for the lazy.

1. Preliminary preparation of fruits is carried out, as in the first option (see paragraph 1).
2. Pour the prepared apricots into a blender and grind into a homogeneousmass.
3. Put it into the multicooker bowl and add the measured amount of sugar (remember: 400-500 grams per 1 kg of apricots).
4. Turn on the "Jam" mode and cook, stirring, until the device turns off.
5. Pour the finished jam into sterilized jars. Roll up. We clean upside down in a dark place, wrapping tightly. After a couple of days, delicious jam can be eaten.

Bread maker option

How to cook apricot jam (jam) in a bread machine? Which of the housewives has this magical device at their disposal, they can, in addition to the usual bread and pastries, also cook jam there. For these purposes, we prepare the fruits and measure the right amount of sugar. Grind the pitted apricots until smooth in a blender. We spread the mass in the oven bucket and mix with sugar. Let's stand for about an hour. We put the bucket in the kitchen device and turn on the “Jam” mode. After the readiness signal, we preserve according to the standard scheme.

A few tips: how to make apricot jam

• If you cook jam or jam in a slow cooker or bread machine, then you need to take into account the volume of the bowl of the device and fill it only 3/4.
• 10-15 minutes before the final, add the juice of half a lemon for every kilogram of the main product.
• Some housewives, to make the jam even thicker, add pectin or gelatin (10 g per 1 kg of apricots) to the mass (10 minutes before the end of cooking).
• Readiness can be determined by placing a spoonful of jam on a clean plate. If ait does not spread and retains its shape, then it's done!
• Calorie jam (for people who watch their weight and figure) - 240-250 kcal / 100 grams. It is considered quite useful: although there are practically no vitamins left after cooking, there are pectins and trace elements that have a beneficial effect on the body.