Apricots are sunny beautiful aromatic fruits with a wonderful taste. However, apricots in compote, jam, and baking are just as tasty. Soaking in sugar syrup, they improve their taste, preserving the aroma and getting a more saturated orange color. There are different ways to prepare apricot preserves and desserts, and one of the most interesting is apricot jam with slices. You can cook it in several ways, and each time you will get a slightly different, but very pleasant treat.
How to cook apricot jam slices - general principles of preparation
Before you actually cook the jam, you need to cook fruit. Apricots can be of a sufficient degree of ripeness, and slightly immature, but of course, not green. The ripening fruits for jam from apricots should not be taken in slices, they will boil and lose their shape. It is better to use such jam, jam, jam.
Apricots need to be washed, if desired, peel. If it is too stiff and fluffy, it is better to do it. The most convenient way is to hold the fruit in boiling water for a couple of minutes, cool and remove the skin.
From apricots you need to pull out the seeds and divide them in half.
The next stage of cooking apricots with slices is slicing. Half of the fruit is taken and cut into long pieces along.
Then they proceed depending on the recipe - they lower the slices in sugar syrup or fill them with sugar and boil.
Apricots can be sliced with various additives or by combining with other fruits. Lemon, orange, cinnamon, cloves, peaches, apples and other ingredients are added to the jam.
The finished jam is poured into jars and either spun hot and kept covered, or allowed to cool and close with nylon covers.
A simple recipe - how to cook apricot jam with slices
This is the basic option, the most simple, but a number of rules and proportions must be observed. It turns out very gently and tasty. And after the basic recipe is mastered, you can experiment with the options.
Ingredients
A kilogram with a small apricots
Kilogram of sugar
Half a glass of water.
Cooking method
Wash apricots, if not very ripe - remove the peel.
Halve, pull out the bones.
Halve the halves in large slices - each half into three or four parts.
Boil the syrup from sugar and water with constant stirring - heat over low heat and hold for five minutes after boiling.
Put apricot slices in syrup.
Bring to a boil, remove from heat, cool and let it brew for a few more hours.
Repeat heating again, cool again. If the jam is liquid, you will need to boil a third time.
When the jam is finally cooked, it is poured into clean, sterilized jars and covered with lids.
Five Minute Apricot Slices: How to Cook Quick Jam
Five-minute jams are prepared from almost all tender fruits and berries, apricots are very suitable for this. The advantage of such a workpiece is the speed of preparation, this also saves the hostess's time, and the best preservation of vitamins. Five minutes from apricots is tender, with a moderate amount of delicious syrup, in which slices of fruit float. For this recipe, it is better to take slightly unripe fruits. Adding cloves will enrich the taste of the product.
Ingredients
A little more than a kilogram of apricots
Kilogram of sugar
A pair of cloves as desired.
Cooking method
Rinse apricots, hold in boiling water, remove, peel.
Remove bones.
Halve each cut into 2-3 oblong slices. In this jam, slices of apricots should not be small.
Pour sugar over the workpiece and let stand for an hour to make the juice stand out - it is better in a warm place.
Put on the smallest fire and heat, gently stirring with a spatula so as not to burn the sugar.
When the sugar dissolves, add heat to medium and bring to a boil.
Put the cloves in the boiled mixture and keep on the fire for no more than five minutes. If the jam is very thick, you can pour a couple of tablespoons of water.
At the end of the cooking period, pour apricot slices with syrup into banks, close, keep warm for a day and put in the cold.
How to make apricot jam with lemon or orange
The combination of apricots with citrus fruits gives a pleasant result. The jam is enriched with new flavors and especially aromas - thanks to the essential oils contained in the fruit zest. If desired, you can take either juice, or the whole pulp of an orange or lemon. By the way, you can add both citrus fruits to the jam at the same time. These fruits are best chosen with a thin skin, strong and juicy.
Ingredients
Two and a half kilograms of apricots of moderate ripeness
Two kilograms of sugar
Two large lemons or oranges - either one of one or the other.
Cooking method
Rinse the apricots, optionally peel them, cut in half, remove the seeds.
Cut into slices and cover with sugar.
An hour later put on a small fire, do not forget to stir.
While the sugar is melting, prepare citrus fruits.
Rinse lemons, oranges, remove the zest - with a knife or grater. If cut with a knife, then cut the zest into pieces.
Peel the fruit.
Then you can do it in different ways - just squeeze the juice, or divide the orange and lemon into slices and use them, or cut the slices into slices as well.
In any case, when the jam boils, make a medium heat and cook for five minutes.
Then put the zest of fruits, add a juice or pulp of citrus fruits in a couple of minutes, cook a little.
If all the apricots do not pop up, the jam is done in slices.
Pour into jars, close with lids.
How to cook vanilla apricot jam with slices
The aroma of vanilla will make any sweeter more enjoyable. Traditionally for us, adding vanilla to baking, ice cream, but not all fruits are combined with it. However, a apricot vanilla note is only good. True, it is important not to overdo it with the supplement. If you are preparing a small batch of jam, it is better to take not vanilla, but vanilla sugar - it is less saturated. In addition to using as regular jam, such apricot slices with vanilla flavor are perfect for decorating the cake.
Ingredients
A quarter kilogram of medium ripe apricots
A kilogram of granulated sugar
A bag of vanilla sugar or vanilla on the tip of a knife
Half a glass of sugar.
Cooking method
Prepare apricots in the usual way: rinse well, blanch, remove the skin, seeds.
Halve into slices of any size. If the fruit is quite ripe, then the slices are better to make larger, and if still unripe, you can cut and smaller.
Cook syrup from sugar and water.
When the mixture boils for several minutes, immerse the fruits there and let cool.
After cooling, put on fire, bring to a boil and cook for ten minutes. If you need thick jam, then you can longer.
When all apricots cease to float, in principle, cooking can be completed.
Before turning off, add vanillin or vanilla sugar to the jam.
Pour into jars, hold under a warm blanket, cool, put into storage.
How to cook apricots with slices with nucleoli
Apricot kernels are a tasty thing, many dry the seeds, and then chop and get a treat. It is especially loved by the kids. However, you can add these kernels to the jam. It turns out an original treat. The tenderness of apricot pulp is adjacent to the nut consistency of the nucleoli, and all this is saturated with fragrant sweet syrup. True, to make such a jam you will have to tinker longer, but the result justifies itself
Ingredients
A kilogram of apricots
A kilogram of sugar.
Cooking method
Divided washed apricots into halves, if desired, previously peeled from the skin.
Choose bones.
Cut the pulp into slices and cover with sugar.
While the mass will be infused and secrete juice, it's time to do the bones.
You can attract a male assistant to this work. Using a hammer or tongs to chop nuts, you need to chop the bones. Act as carefully as possible so as not to damage the nucleoli and not mix them with pieces of bone.
When all the kernels are mined, rinse them, dry them. If you wish, you can hold the nucleoli in the oven, microwave or in a frying pan on the stove for several minutes. After cooling, remove the peel, it will easily move away. If this procedure is not carried out, light bitterness will be added from the nucleoli with the skin. It doesn’t hurt much with jam, so this is a matter of preference.
Set the apricots with sugar on the fire and bring to a boil, stirring.
Allow to cook for about five minutes and pour in the prepared nucleoli.
Then cook the jam for at least ten minutes, if you need more liquid - add water. If thicker - hold on the stove longer.
Jam with nucleoli is stored not bad, therefore, as usual, it is poured into jars, closed, cooled and cleaned in cool.
If you want hotter: how to cook apricot slices with pepper
You should not be scared - you do not need to add hot chili or jalapenos to apricots. And even the traditional black ground - too. It is only about enriching the aroma of jam with spices. Allspice and peas are very fragrant and pleasant. And we’ll add them as a flavoring to our apricot slices. And if you take some more cinnamon and cloves, a real oriental delicacy will come out.
Ingredients
Two kilograms of apricots of moderate ripeness
One and a half kilograms of sugar
Half a glass of water
6 large peas of allspice
If desired, you can add ground cinnamon on the tip of the knife and 3 cloves.
Cooking method
Wash apricots, blanch in boiling water, separate from skins.
Halve and remove the seeds.
Cut the halves into slices.
Cook ordinary syrup from sugar and water, heating it over low heat.
Pour apricot slices into boiled syrup and boil.
Remove from heat, cool and insist for half a day.
Then heat again, boil a little and turn it off.
After cooling, put apricots on the stove for the third time. If the slices do not float in the boiled mass, then the jam is almost ready.
Put spices in it, let it boil over low heat for about five minutes and remove.
It is better to let such jam cool in a common container, and then put it in jars. Close the capron lids and put in the refrigerator.
Secrets and features of how to cook apricots with slices
So that the apricot slices do not lose their shape, it is necessary to prevent a boiling jam. However, it is impossible to keep without boiling in hot syrup, the fire should be neither large nor small - medium.
Also, to preserve the integrity of the slices, stir the jam carefully. Better with a spatula, conducting along the walls and bottom of the dishes.
During boiling, a foam appears on the jam, it is better to remove it, for this a slotted spoon or a spoon with holes is suitable.
Aromatic additives - vanillin, cinnamon, cloves, zest - should boil with jam for about five minutes. So they will give their taste and aromatic properties as much as possible.
When pouring apricot jam into slices, you need to make sure that the syrup and pieces in the jars are uniform. To do this, it is advisable to first spread the slices in approximately the same amount into several cans, and then pour them with syrup.
