Seedless apricot jam is a win-win option for tasty and healthy sweets for the winter. How to cook a treat so that it has a thick consistency and acquires an attractive color after cooking, read below.
Selection and preparation of ingredients
The first and most important rule that will help to reproduce the grandmother's recipe and get a tasty result is the choice of ingredients. First of all, the fruits must reach technical maturity: during this period they have a dense structure, do not acidify, are painted in an attractive bright color.
It is necessary to collect fruits from branches only in dry weather, after the convergence of morning dew. The less time passes from the moment of collecting apricot fruits to direct processing, the higher will be the effectiveness of your work.
Before cooking, all raw materials must be washed under running water and dried. After this, remove the seeds.
There are two ways to do this:
- Divide the apricot along the abdominal suture and remove the stone.
- Take a wooden stick, enter from the side where the fruit connects to the stem, and squeeze it through the opposite side.
Important! Before cooking, you can’t freeze the fruits, otherwise they will lose their structure, and instead of jam, you get jam - that is, apricots will boil very much.
If you need to get a neat slice, you should use the first method of removing seeds, if you want to get whole fruits after cooking, then it is better to use the second cleaning option.
Seedless Apricot Jam Recipes for Winter
Before you start making jam, you need to prepare the dishes in which it will cook, and cans for seaming. All cooking utensils should be washed with soda.
Sterilize jars and lids over a water bath. Packaging for seaming is better to take a small volume - 0.5-1 l.
A slow cooker can significantly save time on making jam. The main thing is to study in advance the functionality of your equipment. The fact is that not all models can accommodate more than 2 kg of products. If you have such a model, then the proposed amount of ingredients will need to be divided into 2 times and cook them separately.
In addition to the slow cooker, you can cook in a bread machine. This equipment allows you to cook together dried, ice cream and fresh apricot.
Classic recipe
2 cans of 0.5 l2 days
Nutritional value per 100 g:
- After removing the seeds from the apricots, clean them from the upper dense shell. Remove the brown film to free the white nucleolus.
- Put the resulting nucleoli one at a time back into the fruit.
- Add sugar to the water, stir, bring to a boil and boil for 5 minutes, constantly removing foam. When finished cooking, remove from heat.
- Submerge the apricots in syrup for 8–10 hours.
- Remove the apricots with a slotted spoon from the syrup, boil it again.
- Immerse the apricots in the hot liquid again for 8–10 hours.
- Remove the apricots with a slotted spoon, boil the liquid and dip the fruit into it again.
- Boil the berries in syrup for 5 minutes. Pour into jars and roll up.
Video recipe
Classic Recipe Video Recipe: Classic Recipe
This recipe allows you to get the final result of a fragrant product with a light shade, as in the photo.
Did you know? In Europe, the apricot tree was initially called the “Armenian apple tree”, since it got there from Armenia. However, the birthplace of this species is China.
Jam "Five minutes"
2 cans of 0.5 l4 hours
apricots
1 kg pitted
Nutritional value per 100 g:
- Divide the fruits into halves, then cut each of them into 2 parts.
- Put all the raw materials in the container in which the cooking will take place.
- Fill the fruit with sugar, evenly distributing it on the surface of the berry layer, and leave to insist for 3 hours.
- After this time, when the berries let the juice, set the container on fire.
- Bring to a boil, only then mix the raw materials with sugar.
- Boil for 5-7 minutes.
- Pour into jars and roll up.
Jam "Five minutes" is prepared much faster than the previous version. Water in this formulation does not need to be added.
Amber Sliced
3 cans of 0.5 l each 5-6 hours
apricots
1.5 kg pitted
Nutritional value per 100 g:
- Place already prepared apricot slices in a cooking pot.
- Pour the raw material with sugar, evenly distribute it on the surface of the berry layer. Do not mix anything. Add wine vinegar.
- Cover the container and set for 3 hours in a warm place.
- After this time, preheat the oven to a temperature of + 180 ° C. Place a pan of berries in it.
- Stew in the oven for 1.5–2 hours, periodically removing jam and stirring.
- Pour into banks and roll up.
This option is similar to Pyatiminutka, but due to the heat treatment in the oven, it will take a little longer to cook. The amber color of the final product is achieved through the use of wine vinegar.
Important! If you want the jam to be thicker, then soak it in the oven for 3-4 hours.
In a slow cooker
4 cans of 0.5 l1 hour
apricots
2 kg pitted
lemon juice or citric acid
30 g
Nutritional value per 100 g:
- Prepared apricots cut into small cubes.
- Pour water into the slow cooker, place the main ingredient in it, sprinkle the whole mass with sugar.
- Close the lid of the equipment, select the "quenching" mode, set the timer for 30 minutes. If a bread machine is used instead of a multicooker, you must select the jam mode.
- After 10 minutes, open the lid and remove the foam. Continue cooking with the lid open until the timer beeps.
- 5 minutes before the end of cooking add lemon juice.
- After turning off the timer, put the jam in jars and roll it up.
If you want to make a thick apricot jam, then after cooking in a bread machine or slow cooker you need to continue to cook it in a saucepan on gas until the desired consistency.
Ways to store at home
Immediately after cooking, the jars of jam need to be turned over and wrapped in a warm blanket. After cooling completely, you can move them to storage.
To increase the shelf life of products, the following conditions must be observed:
- lack of contact with light;
- temperature in the range from +6 to + 20 ° С;
- humidity 70%.
Did you know? When King Charles I first tried apricot, the monarch liked the taste and aroma of exotic fruit so much that he forbade merchants from selling apricots to anyone other than cooks from the court kitchen.
Apricot jam is a great substitute for shop sweets. At the same time, as you can see, it is easily prepared at home and does not require special financial costs.
