Apricot jam

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make apricot jam for the winter? Prepare your food. To make this jam, you can shave any fruits: ugly, wrinkled, overripe or unripe (as long as they are not spoiled).

2. STEP 2

   

   Wash the apricots well, dry and remove the pits.

3. STEP 3

   

   Now we need to puree them. I use a food processor for this, you can do this with an immersion blender. If you have neither one nor the other, feel free to take a meat grinder. Grind the apricots into puree in any way convenient for you. Transfer the puree into the container in which you will make the jam.

4. STEP 4

   

   Weigh the finished puree (without taking into account the weight of the dishes). For me it is 935 grams.

5. STEP 5

   

   Add exactly the same amount of sugar to it. I added 935 grams of sugar.

6. STEP 6

   

   Stir the apricot mass and let it stand for 20 minutes until the sugar begins to melt.

7. STEP 7

   

   Place the bowl with apricot puree on the stove over low heat.

8. STEP 8

   

   Wait for the jam to boil. A foam like this will appear on its surface. Carefully remove the foam with a spoon.

9. STEP 9

   

   Reduce the heat to low and cook the jam, stirring it from time to time with a long spoon or spatula, for 15-20 minutes. Prepare glass jars - sterilize them. Boil metal lids.

10. STEP 10

    

    Pour the hot jam into prepared sterilized jars and roll up the lids. Then turn the jars over and wrap them in a blanket overnight. This way we additionally sterilize the lids. In the morning, store it in a cellar, closet or refrigerator.

Comments on the recipe

Candina

12.11.2023

5

Thank you. You can also use apricots to make this kind of compote for the winter!

Alla

12.11.2023

4.5

I've been waiting all winter for summer to enjoy my favorite apricots and it's finally arrived. Having eaten enough, I decided to make preparations for the winter. I’ve never made apricot jam, I always used my mother’s preparations. Now it's time to make your own. I liked this recipe and settled on it. I had 2 kg of apricots, so I also took 2 kg of sugar. At the end of cooking, I also added the juice of one lemon, it improves the color of the jam and preserves it longer. I check the finished jam by putting a drop of jam in cold water, if the drop does not spread, then it is ready. It took me longer to cook, about 50 minutes, only then did the jam become the desired thickness. The jam turned out tasty and thick. Sweet, not sour. Great for sandwiches, suitable for filling baked goods and desserts. I don’t even know if the jam will survive until winter, maybe I’ll eat it all now. Excellent preparation, tasty and healthy!

naniki

12.11.2023

4.5

But I find it more convenient to puree boiled apricots with an immersion blender - they are soft and pliable, then do with them what you want))