All types of jam, jam, jams or marmalade are tasty and healthy in their own way. But apricot dishes have a special place. Jam made from these fruits has such a bright taste that every spoon of it will return to the warm summer in the coldest winter.
Many hostesses have seedless apricot jam - one of the favorites. It can be credited to the culinary work, since the fruits in it retain their shape, color and are evenly distributed throughout the volume.
The syrup in which apricots are conveniently placed is transparent, without sugar clots.
Fragrant, amber-colored, moderately sweet jam serves as a wonderful dessert for tea. It can be added to ice cream, milk, rice or semolina porridge.
How to Cook Pitted Apricot Jam - General Cooking Principles
Sorted from a tree or purchased apricots, leaving only moderately ripe and undamaged fruits. Then weigh them to estimate how many cans are needed. At the same time, we take into account that from two kilograms of apricots a little more than two liters of jam is obtained.
The number of cans is determined based on how much space is available for their storage. It is better if the container is used no more than one liter.
Banks are washed with soda solution and dried. We send them to a hot oven for several minutes for sterilization. It’s enough to hold the covers for half a minute.
Each apricot is thoroughly washed. We do this especially carefully in the area of the stalk, since the greatest amount of dust is collected there.
To speed up the process, you can use a soft-brushed brush or sponge.
Pour the fruits into a colander and wait ten minutes until the water drains.
Then apricots must be dried with a napkin or paper towel.
Jam can be prepared from halves or from whole fruits.
In the first case, cut the fruit along the furrow and remove the stone. It turns into halves of apricot.
To make jam from whole fruits, you need to pull out a stone so that the fruit does not fall apart. You can do this with:
a thick plastic knitting needle with a diameter of five to seven mm;
a pencil;
brushes for painting;
Chinese chopsticks.
One of these devices push the bone from the side opposite the peduncle.
To cook pitted apricot jam, you will need stainless steel dishes with a thick and wide bottom. Its size is important because whole fruits must fit in one layer.
You will need a stewpan for making syrup, a towel or gauze, a wooden or silicone spoon.
Mandatory compound jams are apricots, sugar and some water. Lemon juice or acid, cognac, almonds, agar are also added.
How to cook seedless apricot jam depends on the hostess's preferences and the time she has. After all, you can prepare a dish for a day or a few days.
Pour the jam into jars, twist the lids and move to a cool place to store.
Recipe 1. How to cook pitted apricot jam with whole fruits
Ingredients:
• one kilogram of fruit;
• sugar - 800 gr.;
• water - 200 ml;
• six kernels of apricot kernels;
• citric acid - one teaspoon.
Cooking method:
Wash fruits well.
Carefully remove the bones with a thick needle or pencil. Rinse them and lay them on a paper napkin.
We cover the baking sheet with parchment and place the bones at a distance of two centimeters from one another. We send to the oven for five minutes (160 degrees).
Then we split the bones with a hammer and take out the kernels. Again, send them to the oven at the same time. Remove the peel from the cooled kernels.
Carefully pierce each apricot in several places with a skewer or a toothpick.
We lay out the fruits in a wide pan.
Pour sugar in a saucepan and pour water. Heat it until the sweet ingredient is completely dissolved.
We wait until the syrup boils, continue to cook a couple of minutes, pour them apricots.
Cool the mixture to half an hour and pour back into the stewpan. Again we wait for the boiling of the syrup and pour the apricots. Repeat this way three times.
Add the fruit kernel kernels and citric acid to the jam.
We boil the apricot mixture for a minute and immediately pour it into sterilized jars. Do not add one centimeter to the neck of the glass container.
Roll up the lid. Turn over to check the tightness of the can.
Recipe 2. How to Cook Sweet Halved Pitted Apricot Jam
Ingredients:
• one and a half kilograms of fruit;
• sugar - 1.3 kg.
Cooking method:
We break the prepared apricots into two parts and remove the seeds.
We place the fruits in a deep bowl and cover with sugar.
They must stand for at least five hours. Water does not need to be added, apricots will start up juice in sufficient quantities.
After the specified time, all sugar may not dissolve, but it is not scary.
We send the fruit pan to the stove and set a small fire.
Gently mix with a wooden spoon. Sugar must not be allowed to burn.
Boil the jam for about twenty minutes.
When the foam appears, remove it and turn off the fire.
Let the jam stand for two or three hours. Boil it again for about fifteen minutes.
Pour the finished jam into prepared jars and send it to a cold place.
Recipe 3. How to cook pitted apricot jam in a slow cooker
Ingredients:
• two kg pitted apricots;
• 100 ml of water;
• one kg of sugar;
• two tablespoons agar;
• 1/2 lemon.
Cooking method:
We break or cut each apricot and remove the stone.
We shift the fruits into the multicooker bowl.
Pour sugar on apricots.
Pour water and squeeze the juice out of half a lemon.
We cover the kitchen assistant.
We set the jam mode for two hours and start.
Add agar to the finished sweet product and mix.
Pour the jam into clean jars and tightly close the lids.
Recipe 4. How to cook seedless apricot jam in Azerbaijani
Ingredients:
• a quarter of a liter of water;
• 800 gr. Sahara;
• one kg apricot (seedless);
• one art. l lemon juice.
Cooking method:
Gently wash the fruits and leave in a colander for several minutes.
We remove the seeds by piercing the fruit with a spoke. We do this carefully so as not to crush the fruit.
Dry the bones in the oven. This will take no more than five minutes (160 degrees).
Break the bones with a hammer and take out the kernels. We clean them from the peel.
Insert the kernels inside each apricot.
Each fruit is separately transferred to a pan with a wide bottom.
Pour the fruits with boiling water (up to half a liter) and cook for a couple of minutes.
We pour the water in which the apricots were boiled into a cup. If it is less than 250 ml, add to this amount.
Pour sugar into the stewpan. Fill it with water and prepare the syrup. It should boil for a minute or two.
Pour apricots with syrup. Leave them for eight or ten hours. Do not forget to cover the fruit pan with a towel or gauze.
Three hours later, the apricots need to be turned over. We use a non-sharp knife for this.
Pour the cooled syrup into a stewpan. Boil it and pour it back on the apricots.
Leave again for eight to ten hours. Repeat the process.
Apricots in syrup should be left three times for at least eight hours.
Put the fruits in syrup on the fire. Turn each apricot with a knife.
After boiling the syrup, cook for five minutes on low heat. Remove the foam with a spoon.
Leave the jam for four hours.
Then cook another five minutes. Add lemon juice.
We remove the remaining foam, pour the finished jam into sterile jars.
Recipe 5. How to cook pitted apricot jam with slices
Ingredients:
• kilogram of apricots;
• sugar - 800 gr.
Cooking method:
We release apricots from seeds.
Pour water into the pan so that it covers the bottom.
Pour three tablespoons of sugar. Mix it with water.
We spread apricot slices on top and fill them with sugar.
We put the dish on a minimum fire.
We carefully monitor how sugar melts. As soon as the syrup appears - remove the pan from the heat. We set it aside for two hours. Do not interfere with a spoon!
Again, place the pan on the stove and turn on low heat. The syrup begins to boil - turn off.
Leave the jam to infuse until the morning.
Bring the jam to a boil and immediately pour into jars.
Recipe 6. How to Cook Pitted Apricot Jam with Lemon and Cognac
Ingredients:
• per kilogram of sugar and apricots;
• 150 ml of cognac and lemon juice.
Cooking method:
Divide apricots in half and remove the seeds. If the fruit is too large, it can be cut into four parts.
Fruits are placed in a prepared pan for cooking.
Pour lemon juice, cognac into apricots and fill one hundred grams of sugar. We cover the container with a towel or napkin and leave until morning.
We put the pan on a small fire and boil it for about fifteen minutes until the fruits soften.
Add all remaining sugar. When it is completely dissolved, increase the heat and cook for half an hour after boiling. During this time, the jam should thicken.
We pour it into jars, cover with a napkin and do not touch until it cools completely.
Then we tightly screw the glass containers with the lids and send them to the pantry or to the cellar.
How to Cook Pitted Apricot Jam - Tips and Tricks
To get an amber-colored jam, apricots must be resilient. The most suitable varieties are Zhardel, Monastic.
In order to avoid turning apricot into porridge, the fruits need to be beaten with a toothpick over the entire surface.
To preserve more vitamins, jam should not boil.
The bitter aftertaste of a dish can be removed by adding apricot kernel kernels to it.
So that the jam is not cloying, the optimal ratio of fruit and sugar syrup should be one to one.
Pouring jam is better in a hot jar. Then it will not be sugared and there will be no fermentation process in it.
It is undesirable to stir jam with a spoon. It is better to slightly raise the pan and shake.
