10 recipes for apricot jam you want to try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious preparations with almonds, orange and lemon juice, ginger and even carrots.

Choose fruits carefully: do not take those that have begun to deteriorate. Use slightly wrinkled for recipes where apricots need to be chopped. Rinse and dry the fruit well before cooking.

Make the jam in a steel, copper, or enamel bowl. For canning, use only sterilized jars and lids.

1. Apricot jam with lemon juice

Ingredients

• 1½ kg of apricots;
• 4 tablespoons lemon juice
• 1 kg of sugar.

Preparation

Peel and seed apricots, then cut into small pieces.

Place in a saucepan, add lemon juice and sugar. Stir and bring to a boil. Cook over medium heat for about 25-35 minutes, until the mixture thickens. Stir constantly and remove foam.

2. Apricot jam with almonds

Ingredients

• 1½ kg of apricots;
• 110 g almonds;
• 1 kg of sugar;
• 6 tablespoons lemon juice.

Preparation

Divide the apricots into halves and remove the seeds.

Almonds float in boiling water. Leave it on for 10 minutes. Throw in a colander and rinse under cold running water for 4-5 minutes. After that, gently remove the skin with your fingers, it will peel off easily. Chop the nuts coarsely.

Place fruits in a saucepan, add sugar, lemon juice and almonds. Mash the apricots lightly with a spoon to give the juice. Leave for 1 hour at room temperature.

Then bring to a boil over medium heat and cook for 30 minutes, stirring constantly.

3. Jam from apricots, carrots and ginger

Ingredients

• 600 g apricots;
• 100 g carrots;
• 1 piece of ginger, about 5 cm long;
• 1 small lemon;
• 300 ml of water;
• 400 g of sugar.

Preparation

Divide the apricots into halves and remove the seeds. Rub the carrots into strips. Chop the ginger. Squeeze the juice out of the lemon.

Place the carrots in a saucepan. Pour in water, after boiling, cook until soft over medium heat. Add the apricots, cover and cook for another 5 minutes, stirring constantly. Add ginger and continue cooking until the moisture has evaporated almost completely. Add sugar and lemon juice. When the jam boils, cook for another 15–20 minutes. Stir constantly to keep it from burning.

4. Apricot jam with vanilla

Ingredients

• 1 kg of apricots;
• 60 ml of water;
• 750 grams of sugar;
• 1 vanilla pod or 4 tablespoons of vanilla sugar.

Preparation

Divide the apricots into halves and remove the seeds. Place in a baking dish and cover with water. Sprinkle with sugar and place the vanilla in the middle.

Preheat the oven to 160 ° C. Bake for 3-4 hours. Make sure that the fruit does not burn, you can stir occasionally.

5. Jam from apricot slices

Ingredients

• 1 kg of apricots, dense and slightly unripe;
• 1300 g sugar;
• 300 ml of water.

Preparation

Divide the apricots into halves and remove the seeds.

Pour sugar into a saucepan and cover with water. Bring to a boil over medium heat and cook for 5-7 minutes, stirring constantly.

Place the apricots in a deep bowl, which can be placed on the stove, and cover with hot syrup. Make sure all the fruits are covered, if not, shake the container gently several times.

Leave the jam for 12 hours at room temperature. Then drain the syrup, boil it and pour the fruit over again. Let it brew for the same time. Boil the syrup again and combine with the fruits.

Place a bowl of jam over low heat and bring to a boil. Cook for 1 hour. Stir constantly and skim off, best done with a wooden spoon or spatula.

6. Jam from whole apricots

Ingredients

• 1 kg of dense, slightly unripe apricots;
• 2300 ml of water;
• 1200 g sugar;
• ⅓ teaspoon of citric acid.

Preparation

Poke each fruit several times with a toothpick from different sides.

Boil 2 liters of water in a saucepan over medium heat. Place the apricots in boiling water and cook for about 3 minutes. Then remove with a slotted spoon and put in a colander to dry.

Boil 300 ml of water over medium heat, add sugar and citric acid and, stirring, cook for 2-3 minutes after boiling again. Strain through a fine sieve or cheesecloth to remove undissolved crystals.

Place the apricots in a clean saucepan. Pour over syrup and bring to a boil over high heat. Cook for 5 minutes, stir constantly and remove the foam. Remove from heat, cool completely and boil again for the same time.

After cooling, return the container with fruits to the stove and cook over medium heat for 20-30 minutes. Determining that the jam is ready is simple. Spoon the syrup and drip onto a plate. If it does not blur, you can shoot it off the fire.

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7. Apricot jam with orange juice

Ingredients

• 1 kg of apricots;
• 400 g sugar;
• 2 tablespoons orange juice
• a pinch of salt.

Preparation

Remove the pits from the apricots and cut the fruits into quarters. Place in a deep bowl that can be placed on the stove top. Cover the fruit with sugar, pour over the orange juice and stir. Season with salt and stir again.

Leave the fruits for 5-6 hours at room temperature. Place the container on the stove and bring to a boil over low heat, stir and remove the foam. Then cook for another 25-30 minutes.

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8. Apricot jam with chia seeds and honey

Ingredients

• 400 g apricots;
• 60 ml of water;
• 2 tablespoons of honey;
• 1 tablespoon chia seeds
• ½ teaspoon of cinnamon - optional.

Preparation

Separate the apricots from the seeds and cut into small pieces. Place the fruit in a saucepan, cover with water and add honey. Bring to a boil over medium heat and simmer for 7-10 minutes, until the fruits are tender.

Use a potato press to mash. Add chia, stir and cook until thick, about 3 minutes. Stir constantly.

Such jam will be stored in the refrigerator for a week and a half. It is not suitable for twisting.

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9. Apricot jam with thyme

Ingredients

• 2 kg of apricots;
• 1 lemon;
• 8-10 sprigs of thyme;
• 1 kg of sugar.

Preparation

Cut the apricots into halves and remove the seeds. Squeeze the juice out of the lemon. Separate the thyme leaves from the twigs.

Place fruits and thyme in a saucepan, cover with sugar and leave at room temperature for 6-7 hours. Then add lemon juice, bring to a boil over medium heat and cook for 20-25 minutes, until the jam thickens.

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10. Apricot jam with gelatin

Ingredients

• 1 kg of apricots;
• 400 g sugar;
• 40 g of instant gelatin.

Preparation

Divide the apricots into halves and remove the seeds.

Mix sugar with gelatin.

Put a layer of apricots in a saucepan, sprinkle with the sugar-gelatin mixture, then more fruit and cover with sand again. Place all fruits in the same way. Leave it at room temperature for 6-7 hours for the apricots to juice.

Place on the stove, bring to a boil over medium heat and simmer for 5-6 minutes. To keep the halves of the fruit intact, do not stir, but gently tilt the pan in different directions.

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