Apricot jam from pitted apricots for the winter - 7 cooking recipes

Stock up on seedless apricot jam for the whole year - a real delicacy that will not leave even gourmets indifferent. Choose any photo you like. Each contains a calculation of energy value, portions, time spent on preparation, and a step-by-step description. Experiments are welcome!

Apricot jam from pitted apricots for the winter

Check out the best, classic and unusual recipes for seedless apricot jam on the website bestrecipes24.com! There are options for multicookers and quick “five-minute” recipes. With the addition of oranges, almonds, dogwood berries. Can be prepared in slices and in the form of jelly. All that remains is to make a choice!

The most beautiful and ripe apricots with a minimum number of specks and blemishes are best consumed immediately. And for jam or jelly, overripe or slightly unripe fruits with wormholes and bruises are perfect (they, of course, will need to be trimmed before cooking).

Recipe for those with a real sweet tooth: 1. Wash and dry the apricots.2. Divide each into halves.3. Remove the seeds.4. Add almonds and vanilla to the apricot halves.5. Prepare syrup from water and granulated sugar. Boil it. But do not cook further.6. Pour into prepared almond-apricot mixture.7. Without stirring, bring to a boil.8. Set aside and let cool.9. Repeat the procedure up to 6 times.10. Roll into jars.

Helpful tips:• You can make the recipe more interesting by adding additional ingredients to the jam. For example: raisins, oranges, dried apricots and other berries and fruits.• The more times the jam is brought to a boil, the better the apricot halves will retain their shape.• Apricot syrup can be used in the future for making drinks and as a soak for cakes.