Summer flavor or seedless apricot jam

Fragrant, unusually tasty pitted apricot jam in color is similar to amber. The fragrant delicacy goes well with pancakes and pancakes and is found in almost every cellar among zealous housewives. Thanks to the natural acidity of apricot, this jam never turns out to be too sugary, but its consistency can be adjusted using different cooking technologies and a certain amount of sugar.

Read also the article: how to cook thick cherry jam with seeds?

Some tips for preserving apricot jam

There is absolutely nothing complicated in how to cook seedless apricot jam. The most laborious process will be the preparation of the fruit, and then it remains to trust the kitchen helper, the stove, not forgetting to stir the brew from time to time.

It is worth noting that slightly broken apricots can also be used to roll jam, that is, those that fell from the tree (provided that they have retained their shape). The main thing is that the fruits are ripe and sweet. If the recipe stipulates that the dessert should consist of whole apricot halves, then in this case it is better to use undamaged fruits with dense pulp and preferably the same size.

In order for the apricots not to fall apart and keep their shape, the jam is cooked in two or three runs in a few days, while not stirring it, but only shaking the cauldron.

An excellent filling for pies is obtained from seedless apricot jam, if you add gelatin to it, which must first be diluted in water. Of course, the fruits will lose their integrity, but the dessert will acquire a rather thick consistency and will not flow out of the pie or pie.

Apricot jam, cooked in three passes

To get a sweet and sour dessert, you need ripe apricots and sugar in a 1: 1 ratio. You can increase the amount of sugar if desired. It is more convenient to start making jam in the evening, so that the apricots will start juice by the morning. Despite the fact that the whole process will take about two days, such a seedless apricot jam is also called "five minutes". This is due to the fact that the workpiece is boiled in several passes during the same time.

How to make a five-minute jam:

1. Wash the fruits thoroughly in two waters and spread on a towel to drain off the remaining water.
2. Use a knife or hands to separate apricots into two parts and remove the bones.
3. Place the peeled fruits in a deep bowl in layers, sprinkle with sugar. Leave the preparation overnight to extract the juice.
4. The next day, gently stir the sugar that has settled on the bottom of the bowl and bring the jam to a boil. Remove the foam (there will be a lot of it) and simmer for about 5 minutes. Stir with a wooden spatula or spoon during cooking so as not to burn. Turn off the hotplate and leave for 24 hours.
5. Repeat the procedure two more times. On the last run, increase the cooking time to 10-15 minutes, boiling the jam to the required thickness, then immediately put it in jars and roll it up.

If you used apricots of very sweet varieties, you can add a little citric acid to the jam at the end of cooking (1-2 g for each kilogram of fruit).

Grated apricot jam for pies

This pitted apricot jam recipe looks more like a jam - the delicacy turns out to be quite thick, so it can be used for filling in pies or pies. The zest of the recipe is the preliminary boiling of the fruits with their further chopping.

The amount of sugar depends on your taste. To make the jam with sourness, you need:

• 2 kg apricot;
• 1 kg of sugar;
• some water.

For a sweeter jam, add 1.8 kg of sugar. By the way, in this case it will boil down faster.

Step by step cooking:

1. Wash the fruit and remove the pits.
2. Put the apricots in a wide basin and fill them with a little water. A 3 cm layer of liquid will be enough. Bring it to a boil and boil the fruit for 10 minutes.
3. Gently remove the apricots and rub through a sieve.
4. Pour the apricot puree back into the basin, add sugar and boil for 45-50 minutes from the moment of boiling, periodically removing the foam and stirring.
5. Put the finished jam into jars and seal.

Apricot jam with kernels

A rather original dessert turns out if you add to apricot jam seedless for the winter directly these same bones, however, pre-peeled. Alternatively, you can use almonds or walnuts instead.

In the process of "getting" the nucleoli, one should act very carefully and carefully. First, the kernels must remain intact, and secondly, they must be carefully sorted out. A few bitter nucleoli can ruin the entire workpiece.

For jam you will need:

• 1 kg of sugar and apricot;
• half a lemon.

So, to make a slightly almond-flavored jam:

1. Wash the fruits well and blanch in boiling water for several minutes. Before you dip the apricots in boiling water, you need to prick them with a fork to keep them in shape. Dip in cold water and dry a little.
2. Cut each fruit in half with a knife and remove the seeds.
3. Using a hammer, break the bones, remove the core and remove the skin from it (if left, it will taste bitter).
4. Boil sugar syrup and 1 tbsp. water in which the apricots were blanched.
5. Put prepared fruits and peeled kernels in a saucepan with hot syrup.
6. FROM lemon squeeze out the juice, remove the zest and add everything to the apricots. Bring the workpiece to a boil, remove the foam and boil for 5 minutes. Then remove from the stove and leave to infuse overnight.
7. Make two more such runs, the last time increasing the cooking time to 10 minutes.
8. Put the halves of the apricot together with the kernels in jars, and pour the remaining syrup over them with a ladle. Roll up.

Jam containing apricot kernels can be stored for no more than one season.

Of course, fresh fruit is always tastier than any canned fruit, but what to do if their season is very short? In this case, you can and should use them for a variety of winter preparations. Pitted apricot jam is not only a filling for pies, but also a delicious dessert on its own. Such a roll will never be superfluous on the shelves in the cellar! Enjoy your meal!