Apricot jam slices without seeds

Step-by-step preparation

Cooking time: 1 day 1 hr 30 mins

1. STEP 1

   

   How to cook apricot jam in slices? Prepare and measure ingredients. For jam we select completely ripe, undamaged apricots. Overripe fruits with signs of rot are not recommended to be used - they can spoil the preparation.

2. STEP 2

   

   Rinse the apricots thoroughly, then drain on paper towels.

3. STEP 3

   

   Now cut each fruit in half, freeing it from the pit. Divide the apricot slices into approximately three equal piles (we will also add sugar in parts). Place the first third of the apricots on the bottom of the vessel for making jam with the pulp facing out (I use an enamel basin of the appropriate size, but ideally it would be to use a copper or stainless steel basin, always with a wide bottom).

4. STEP 4

   

   Sprinkle the first layer of apricot slices with one-third of the sugar.

5. STEP 5

   

   Place the second part of the apricots on top, also with the flesh facing up...

6. STEP 6

   

   ...and sprinkle with the second half of sugar.

7. STEP 7

   

   Place the last layer of apricots on top and sprinkle with the remaining sugar.

8. STEP 8

   

   Now we put our dishes in the refrigerator, the apricots should be soaked in sugar. Leave the apricots with sugar in this form for a day.

9. STEP 9

   

   After this time, when the apricots have already given juice, place the bowl with the apricots on medium heat, bring the mass to a boil, then reduce the heat and cook our jam for 30-50 minutes, stirring lightly and skimming off the foam that forms on top.

10. STEP 10

    

    If foam forms again during the cooking process, it must also be removed.

11. STEP 11

    

    Approximately 5-7 minutes before readiness, sprinkle the mixture with citric acid and mix the jam thoroughly and carefully.

12. STEP 12

    

    Let the finished jam cool slightly. In this form it is already ready for use.

13. STEP 13

    

    Place the cooled jam in sterilized jars (sterilize in any way convenient for you), close the lids and put them in a cool place for storage.

Comments on the recipe

Natalia M

09.12.2023

4.5

Every year I also make apricot jam in seedless slices. I really like that preparing the fruit takes a minimum of time, you don’t need to fuss like with cherries, for example) While I was taking out the pits, I remembered that my grandmother also laid apricot halves with the cut side up and layered them with sugar. And the ratio of fruits and sugar 1:1 is considered traditional. I left the future jam to infuse on the windowsill overnight. The night was cool, so the fruit did not sour, but a lot of juice was released. I cooked the jam for about half an hour. During this time, it thickened noticeably and acquired a bright color. A stunning aroma hovered throughout the house, like the aroma of fresh baked goods, this creates a special cozy atmosphere) From three kilograms of apricots I got a little more than four liters of fragrant jam.

Valeria

09.12.2023

4.7

I also like this five-minute apricot jam

Reina

09.12.2023

4.5

We prepared several jars and opened the first one today. amazing apricot jam!

Olga

09.12.2023

4.7

Valeria - thanks for the recipe, it’s relevant, I’m taking it to KK. Anait, you made very beautiful jam, thank you for the beautiful photos.

Shura

09.12.2023

5

The time has come for apricot heaven, what a delicious fruit! I have already prepared the jam, so winter is not scary, there is something to enjoy!

Jon Snow

09.12.2023

4.8

I really love apricots and jam made from them! Let's cook with the Ghost!

Katerina

09.12.2023

4.7

Your apricot jam is yellow, but for some reason mine turns out dark. What am I doing wrong? I fill the apricots with sugar until dissolved and let them cook. I cook in several stages: 2-3 days. The halves retain their integrity, but the color is light brown. Maybe Is it all about citric acid or something else?