How to cook jam from apricots and plums. Apple jam - remember recipes familiar from childhood Apricot jam recipe for the winter with plum

It turns out that such an overseas miracle as an apricot not only spread far to the North, but also found an excellent flavor combination with many “our” fruits and berries! So, from apricots, along with plums, it is quite possible to successfully prepare a small amount of jam for the winter. Surprisingly, our hostesses understood this a long time ago, and today you can find just a huge number of such delicacies, the recipe of which is somewhat similar, although the dishes turn out to be different in taste due to the use of additional ingredients! We will consider the classic recipe for making apricot-plum jam, which in any case you can adjust to suit your tastes and preferences.

Making jam from plums and apricots

They take half a kilogram of the main ingredients - apricots and plums. Each fruit is inspected and washed. In the future, you have a choice, you can cook jam from whole fruits. To do this, each of them needs to be slightly pricked in two places with a needle so that the skin does not burst during the heat treatment, or use halves of apricots and plums, removing the stone from each fruit in advance.

Fruits prepared at your discretion are poured with previously cooked syrup from 0.5 liters of water and a kilogram of granulated sugar. The syrup is boiled as usual, the sugar is dissolved and the sweet liquid is allowed to boil a little. Formations of foam on the surface are simply removed with a slotted spoon.

In sugar syrup, plums and apricot fruits should lie down for about 8 hours. This time is enough for the fruits to be saturated with sweet nectar and slightly limp. The syrup itself is again drained and again brought to a boil, they are again poured over the fruit and again left for the same time. Two "scalding" procedures will be enough for plum and apricot fruits to become soft, sweet and tender. Now they can be cooked.

The cooking process will be long, not counting the heating time. It will take at least forty minutes, so, armed with a slotted spoon to skim off the foam, and patience, we get to work! The fruits that have boiled for the specified time should be cooked. This will be evidenced by sugar syrup, which, if dropped onto a plate, will not drain from it.

You can roll into jars immediately after preparation, without waiting for the delicacy to cool. The only thing that is important is the use of sterile clean jars and lids! Next comes the cooling process, and the jam is stored!

Foreword

Apple dessert is very tasty, easy to prepare and has many variations - you can dilute it with mountain ash, pears, apricots. Our material will tell you about unusual recipes that you can easily cook.

There are many recipes for making jam with plums, but we will talk about one of the most unusual when the fruits are cut very large. This is what makes apple-plum jam so spicy. First, prepare the ingredients that we need: apples - 1 kg; plums - 0.5 kg; sugar - 500 g. This jam is best made from hard fruits that do not lose shape during cooking. Peel the apples, cut them into large cubes and sprinkle with sugar.

Cooking apple-plum jam

Mix all the ingredients, send to the stove and bring to a boil, not forgetting to stir. Continue to cook until the mass becomes transparent, and then add the plums. Try not to mix the sweet mass too much, so as not to damage the fruits. When the skin begins to lag behind the plums, the container with jam can be removed from the stove. Carefully place the apple jam in jars and roll up the jars. The main advantage of this recipe is that apple-plum jam is cooked very quickly, it will retain most of all useful trace elements and vitamins.

Chokeberry perfectly complements sweet apple jam, giving it an unusual flavor. You will need:

• 1 kg of mountain ash;
• 0.7 kg of apples;
• 2 glasses of water;
• 1.2 kg of sugar;
• cinnamon stick;
• juice of half a lemon.

Apple and chokeberry jam

First, let's do it: boil water and dip the berries into it for literally 3 minutes, after which the mountain ash needs to be cooled, which will make it softer. Next, prepare a sweet syrup: dilute 500 g of sugar in 200 ml of water, boil the mixture a little, then lower the berries there, bring to a boil and cook for no more than three minutes. After completing the cooking, leave the chokeberry in the pan for at least 8 hours. After the allotted time, put the syrup on low heat, and put a pan with the rest of the water on the second burner.

We clean the apples, cut them, remove the seeds and put them in water. To prevent the fruits from turning brown during cooking, add lemon juice to the water. Dip the apples in boiling water for 10 minutes, then transfer them to a colander and cool under a stream of cool water. While we are preparing the apples, the rowan syrup should already boil. Pour the remaining 700 g of sugar into it and wait for the bubbles to appear, then add cinnamon, a little lemon juice and apples, boil for 10 minutes. At this stage, the consistency of the jam will be liquid, so it is better to leave the container with the delicacy on the stove overnight. After cooking the mixture for 10 minutes over low heat, you can lay out the dessert in sterilized containers.

Another recipe - with the addition of chokeberry, lemon and nuts. Such a delicacy for the winter will be incredibly useful, it will save you from infections and colds. You will need: 0.5 kg of chokeberry, 300 g of apples of any variety, one lemon, 1 kg of granulated sugar, 0.1 kg of walnuts and a glass of water. We select the mountain ash, wash it, put it in a saucepan, fill it with water, add sand and put the container on the stove for half an hour. After that, add lemon and apple cut into cubes to the berries, continue to cook for 15 minutes and add chopped nuts. If the apple jam thickens too much, you can add a little water. When the delicacy has cooled, we roll it into jars.

Kitayka is a variety of small sweet apples with slightly pinkish flesh. Let's take 2 kg of Chinese, sort it out, leaving only whole fruits, rinse under water and cut off the tails. Using toothpicks or knitting needles, pierce the apples in several places, then pour boiling water over them. Pour the prepared fruit with boiling water, leaving it for 10 minutes, then cool in cold water. Thanks to these procedures, the skin of apples will become softer. Next, we proceed to the preparation of syrup, for which you need to pour 0.5 kg of sugar and 300 ml of water into the pan. Place the pot on the fire and bring the mixture to a boil, stirring constantly. The readiness of the syrup is easy to check: the sugar should completely dissolve.

Chinese jam

We fill them with Chinese and send the delicacy to the fire, boiling the fruits until the liquid becomes transparent. Then pour the syrup into another container and send it back to the stove, boiling until it thickens. Again pour the Chinese with a thick mixture and leave overnight, boiling the apple jam again in the morning - it should acquire a light amber hue. Pour the finished hot mass into jars and tightly cork with lids. To give Chinese jam a bit of oriental flavor, when cooking, dip a piece of ginger root wrapped in gauze and the zest of one lemon into the mass. Before pouring the treat, remove the bag of spices.

Ginger is the ingredient that will make the jam even tastier and healthier, filling it with a lot of vitamins. Such jam is the best option for the winter, since one spoonful of goodies can stop SARS and protect the body from viruses.

Ingredients:

• 1 kg of apples;
• 1 kg of sugar;
• about 5 cm long;
• half a medium lemon;
• 500 ml of water.

Apple jam with ginger

Since apples are the main component of the dessert, let's prepare them first. It is best to select fruits of the same variety and degree of maturity. Wash the selected fruits thoroughly, remove the skin, core, divide each apple into 6 slices. At the same time, the peel cannot be thrown away - it will still be useful to us, we will make a decoction from it. Fill all the "waste" with water and put on fire, boiling for about 30 minutes. While the broth is being prepared, pour sugar into an enameled pan, pour it with broth and cook until the granulated sugar is completely dissolved.

We throw the apples into the boiling broth and stir rhythmically, while the fire should be minimal. We prepare the ginger root: we clean it, cut it into small and thin pieces of arbitrary shape. The root crop in the jam practically does not boil soft, which will provide our delicacy with warming properties. Add ginger to apples, put on fire and lower chopped lemon with peel into the sweet mass. Boil the mass until completely thickened. To check readiness, you need to drop a spoonful of jam on a saucer - if the mixture starts to spread, boil the mass. And after that, pour apple jam with ginger into jars - and your homemade medicine for the winter is ready!

Before you start cooking apricot and apple jam, let's first get acquainted with some of the rules for preparing this delicacy:

• Apples for jam are better to take medium-sized, strong. So that they do not darken during the cooking process, first place them in a saline solution (for 1 liter of water - about 4 tablespoons of salt) for a maximum of an hour. In order for the fruits to retain their amber color, they are scalded for about 10 minutes in boiling water.
• Apricots are best taken ripe and undamaged. If you use small fruits, they are boiled whole, making a few holes with a toothpick and boiling for about a minute. Divide large fruits in half, removing the seeds.

Apple and apricot treat

To make jam according to the classic recipe, you need to take: 1 kg of apples and apricots; 1.3 kg of sugar; 2 g citric acid; 0.7 l of water; cinnamon and cloves - to taste. Any variety of apples can be used except Antonovka otherwise we'll have jam. First of all, we cook sugar syrup - pour sugar and 150 ml of water into a container, put cinnamon and cloves, boil and boil the mass until the sugar is completely dissolved. Peaches are additionally poured with boiling water, while removing the skin is not necessary.

But if you decide to remove it, make a cross-shaped incision on each fruit, dip it in boiling water for 3 minutes. Dip chopped apples and peaches into syrup and cook for 20 minutes, removing the foam in time. After the set time, reduce the heat and cook for the same amount of time until the apple jam becomes amber in color. Finish off by scooping the treat into jars along with the cinnamon and cloves.

Apple-apricot jam can also be prepared in a bread machine. For two half-liter jars you will need:

• apples - 5 pcs;
• peaches - 3 pcs;
• 300 g of sugar;
• a little bit of citric acid.

First, we prepare the fruits: wash, peel, remove the seeds from apples and peaches, cut the fruit into halves. Rub the apples and peaches on a large grater and transfer the resulting puree to the bowl of the bread machine. Top the mass with sugar and add citric acid. We set the mode (120 minutes) and turn on the equipment. While our jam is being prepared, we sterilize the jars, pour apple jam over them immediately after it is prepared.

Cowberry-apple delicacy will delight you with its unusual and pleasant aftertaste. There are many recipes for making such jam, but we want to talk about the classic version. You need to prepare:

• 1.5 kg of cranberries;
• 0.4 kg of apples;
• 200 ml of water;
• 1 kg of sugar.

Cooking jam from apples and lingonberries

We sort out the lingonberries, leaving only strong berries, pour them into a colander and wash them well. After that, we put them in a container and fill them with water, leaving for half an hour to remove the bitter taste from the lingonberries. In parallel, we are engaged in apples - we clean them, remove the core, cut into small pieces. Pour water into the basin, put it on the stove, pour sugar there after boiling water and wait for it to dissolve completely. Throw lingonberries into sweet syrup, boil for 2-3 minutes and add apples. When the mixture boils, reduce the heat and leave for 15 minutes. Pour hot mixture into jars.

If you don't like sugar, replace it with honey. To prepare a delicacy, take 1 kg of cranberries, 0.5 kg of apples and honey, and 100 ml of water. Prepare apples and berries by pouring boiling water over them. Then boil the syrup by dissolving the honey in boiling water, and immerse the fruit in it, boiling until transparent. At the end, pour apple jam into pre-prepared jars.

Properly preparing apricots for the winter means providing yourself and your family at the most unfavorable time of the year: vitamins, minerals, pectin and other useful substances that are present in excess in this fruit (juice and five-minute jam retain all the active elements of fresh apricot). They will be especially useful for children, pregnant women, the elderly, heart patients, hypertensive patients, etc.; a delicious product that can be enjoyed until the new harvest, making desserts from it, adding it to children's cereals, using it as fillings in pies, etc.

Did you know? The name of the apricot comes from the Latin parsox (early ripening) and apricus (sunny, warmed by the sun). This word came to us from the Dutch language in the 18th century - abrikoos (the Dutch borrowed it from the Portuguese - albricoque, and those from the Moorish Arabs - al-birquq, and the Moors, in turn, from Latin). Until the 18th century, this fruit was called zherdel in Ukrainian lands and Crimea (this word came from Persia). The question of the birthplace of the apricot has not been finally resolved. Some believe that this is China, others call India, others - Transcaucasia (Armenia). Be that as it may, for more than 2000 years this berry has been known to Europeans.

Apricot Jam Recipes

Apricot jam is different:

• from whole fruits with a bone;
• from whole, but pitted;
• from whole apricots, pitted, but with their nucleoli;
• from pitted fruits cut into pieces;
• from cut into pieces with nucleoli;
• from apricots and other berries or fruits - apples, cranberries, gooseberries, etc. (assorted jam);
• from apricots with various additives (spicy herbs, alcoholic beverages, nuts, etc.).

Which of these recipes to choose depends on personal desires and preferences.

Important! The seeds of many apricots (especially in the wild) contain hydrocyanic acid, so eating raw apricot kernels should not be carried away (especially for children). Heat treatment kills the poison, and it is safe to eat kernels in jam.

When cooking apricot jam, the main tasks are not to overcook the fruit.(preserve shape and color) and preserve the maximum of usefulness in canned fruits. These tasks are most optimally solved using the methods of phased and “five-minute cooking”. Special preparation of apricot fruits for cooking is simple. Having selected suitable fruits, you need to soak them in cold water for 1-2 hours, then gently wash, rinse and dry. Then, depending on the recipe, the apricots are cut, the pits are removed, the fruits are divided in half, etc.

When preparing fruits for cooking jam with nucleoli, it is necessary to maintain the maximum integrity of the fruit. To do this, you can use oriental chopsticks - you need to push out the bone with a chopstick. You need to enter the stick from the end opposite the cutting of the fetus. During cooking, the jam should be periodically stirred with a wooden spoon (metal spoils the taste).

Signs of jam readiness are syrup thickening, rich apricot smell and bright amber color. Jam should be poured only hot. After blockage, you need to wrap in a warm blanket, putting it upside down (to check the tightness), and leave to cool. Cooks advise adding citric acid at the final stage of cooking jam (half a teaspoon per 2 kg of fruit). This will improve the storage of the jam.

When cooking assorted jam, the amount of sugar is taken, as for apricot jam (0.8-1 kg of sugar per 1 kg of fruit). Assorted jam can also be cooked according to the “five-minute” recipe. It is better to cut the fruits into pieces (must be boiled).

The classic recipe involves three ingredients - apricots, sugar and water (you can do without water - the juice of the fruits themselves). Experiments and variations are possible with the amount of sugar (who likes it sour and who likes it sweeter), the time and intensity of cooking.
Cooking the most “correct classic jam” will require a lot of time and patience:

1. Prepare fruits and prepare syrup (for 200 ml of water 1 kg of sugar);
2. Bringing the syrup to a boil, pour apricots over it and put it in a cool place for 12 hours. When the syrup has cooled, drain it and boil again, then pour over the fruit again and let it cool. The procedure must be performed at least three times (this will reduce the cooking time at times and allow you to save most of the vitamins, as well as the shape of the fruit);
3. After the last cooling, put a container with syrup and apricots on the fire, bring to a boil and cook for 2-3 minutes, remove from heat and cool;
4. Repeat the procedure two more times. At the last cooking, you can adjust the density of the jam (if you need it thicker, keep it longer on the fire).

The time and effort spent will pay off - this recipe will allow you to achieve the best taste of jam, retaining the shape of the fruit, amber color and most of the vitamins.

Did you know? You can speed up the process of cooking jam by using apricot juice instead of water - you should fill the fruits with sugar and wait until the juice covers the apricots. After catch the apricots and boil the syrup.

If you have little free time, you can use one of the the following recipes:

1. Reduce the number of fillings to 1-2, after the last filling, put on a small fire and cook for up to 40 minutes;
2. Pour the fruit with boiling syrup, immediately boil over low heat and cook for up to two minutes. Cool in a cool place and repeat again - the jam will thicken during repeated cooking.

Preparing jam according to the “five-minute cooking” method will not take much time, but it will allow you to almost completely preserve all the useful ingredients. properties of fresh apricot:

1. Cut in half and sprinkle apricots with sugar (for 1 kg of sugar - 1 kg of fruit), hold for 4 to 24 hours - the juice should cover the fruit (if it does not cover, add a little water);
2. Mix carefully and bring to a boil over low heat. After boiling, cook for 5 minutes (removing the foam and stirring constantly).

Royal apricot jam

The preparation of "Tsarskoe" jam from apricots is an indicator of aerobatics. First, it is necessary to correctly select raw materials - large fruits with large seeds, the nucleoli of which are sweet in taste (varieties "Red-cheeked", "Polessky").

Important! Be sure to taste the nucleolus of the stone - it should be sweet and pleasant, but not bitter (it will spoil the whole taste of jam). Cooking royal jam from wild apricots is categorically not recommended - you can get poisoned with hydrocyanic acid.

For 2.5 kg of apricots, 1.5-2 kg of sugar can go (it all depends on the sweetness of the apricots). At the preparatory stage - wash the fruits, remove the seeds, break them (with a hammer, using a nutcracker or vise), insert the nucleoli through the holes into the apricots.

The combination of plums and apricots in the jam is very successful - this jam looks appetizing, has a wonderful taste and smell. For him, ripe, undamaged fruits, strong to the touch, should be selected. The recipe is simple:

1. Prepare (cut in half, remove the seeds) a kilogram of plums and the same number of apricots, prepare a syrup from 1.5 kg of sugar (500 ml of water);
2. Pour fruit with boiling syrup and leave for six hours;
3. Repeat this procedure two more times (use the same syrup);
4. For the third time, cook the fruits over low heat for 30 to 40 minutes (the fruits should become transparent);
5. Pour the jam hot.

Apricot and peach jam is remarkable in that the tenderness and aroma of the ingredients do not disappear during the cooking process and a light caramel flavor is obtained during preservation. The recipe for this jam is as follows:

1. Prepare fruits - two kilograms of apricots and peaches each (wash, remove the fleecy skin from peaches, separate the seeds, cut into slices);
2. Mix with a kilogram of sugar and put in a cool place for 12 hours;
3. Put on a small fire, boil and cook for 10 minutes (stir all the time). Cool down. This procedure must be repeated several times (as a result, ductility and caramel flavor occur).

The optimal time for consumption comes two months after blockage - the jam will acquire the desired consistency.

Apricot and apple jam

When harvesting this type of jam, it should be borne in mind that at the peak of apricot ripening, apples are still green. Therefore, the most commonly used early variety of apples "White pouring". The process of making jam includes:

1. Preparation of ingredients (2 kg of apples and half a kilogram of apricots) - wash, peel the apples, remove the cores and seeds. Cut the fruit (if the apricot is small, divide in half);
2. Pour sugar (1.4 kg), mix fruit, wait 2-3 hours (until juice appears);
3. On low heat, stirring constantly, and cook for 35-40 minutes, removing the foam.

Did you know? The addition of ground cinnamon during the cooking process will add a special flavor to apple-apricot jam. In addition to a pleasant taste and smell, cinnamon has disinfecting properties (it is often added to perishable foods).

Dried apricots can be used to make jam from apples and apricots at a later time, when the most delicious and fragrant varieties of apples ripen. The technology for making such a jam is as follows:

1. Preparation of raw materials (1 kg of sour apples, 300 g of dried apricots, 800 g of sugar, a little honey) - wash, peel and cut the apples. Boil syrup;
2. Pour the ingredients with hot syrup and leave for 12 hours;
3. Boil and simmer for 5 minutes. After insisting for another 12 hours;
4. Boil again, add some spices (cinnamon, ginger) or lemon juice, boil for another 5 minutes.

During the ripening of apricots, there is always a lot of overripe, broken when falling to the ground, spreading in the hands of the fruit. The answer, how best to close apricots for the winter, will be the preparation of jam. Overripe apricots give a uniform texture and are ideal for jam - fillings for pies, pies and other pastries.
The cooking process was as follows:

1. Fold the fruit in a stainless steel container, pour 200 ml of cold water, heat to a boil, remove and leave to cool;
2. Pass the boiled apricots through a sieve (discarding the skins) - the output should be a homogeneous puree;
3. Heat again on fire, put sugar (0.5 kg) and, stirring, after boiling, cook for another 5 minutes. Cool down;
4. Boil while stirring. Boil over low heat to the desired consistency (approximately 15 minutes, with more time, the color of the jam will begin to darken). Five minutes before the end of cooking, add ½ tsp. citric acid.

Apricot Jam Recipes

The process of making apricot jam is simple, does not take much time, and an excellent result is almost guaranteed.

For making jam, it is better to use soft apricots. After washing and cutting 2 kilograms of fruits, you need to add one and a half kilograms of sugar, lemon juice (2 tablespoons) and, after mixing, leave for 3-4 hours. When the juice covers the fruits, boil over low heat, removing the foam. After boiling with a blender, grind the mass. On low heat, stirring, cook for about an hour until the desired density and viscosity is obtained.

Apricot and gooseberry jam

The taste of gooseberries (it is better to use greenish berries, they will bring sourness) goes well with the sweetness and aroma of apricots. Before starting the preparation of jam, it is necessary to prepare gooseberry puree - wash and chop 0.5 kg of berries (with a blender), free 600 g of apricots from stones. Heat the gooseberry puree and, without boiling, add 400 g of apricots. Boil and boil for three minutes. Put sugar (200 g), ground cinnamon and boil for another 15 minutes. Add the remaining apricots and half a kilo of sugar. Stirring, cook until the apricots are soft.

Apricot and yellow cherry plum jam has a thick consistency, perfect for toasts, making homemade pastries. The recipe is simple:

1. Wash 400 g of apricots and 300 g of cherry plum, remove the seeds, cut;
2. Add sugar (500 g), mix and wait 6-8 hours (until the juice comes out and the sugar dissolves);
3. Boil and simmer for an hour over low heat (stirring constantly).

Apricot juice, fragrant and tasty, is not only possible, but must be harvested for the winter. It will be useful to all family members (especially in case of illness, stress, etc.)

Did you know? Real apricot juice comes only with pulp. It contains all the most useful things that are in the apricot - vitamins, vegetable protein, beta-carotene, trace elements, etc.

There are many different ways to make juice. The principle is about the same - boil apricots, wipe, dilute with water.

Apricots are pre-cooked (their number depends on the size of the pan in which the fruits will be cooked), washed, the bones are removed, and broken into halves. They are placed in a saucepan and poured with cold water (2-3 cm above the fruit). The pan is put on fire and the apricots are boiled until softened, cooled and rubbed through a sieve. What remains in the hand (fibers, skins), do not throw away, but pour water, boil and cook for 5 minutes. Then pour and grind the remains through a sieve into the resulting nectar. Boil the nectar for 10 minutes. Pour into hot sterilized jars with a large ladle, stirring the juice in the container so that the consistency is uniform, then cork, put upside down and, wrapped in a blanket, put to cool.

Important! When preparing juice from ripe sweet apricots, a drink of a more nectar type is obtained, thicker, bright in color, rich in taste, sweet (you can do without sugar). When using unripe fruits, the cooking process is lengthened, the juice is lighter, with a pleasant sour taste. When brewing juice for a better taste, you can take three quarters of apricots mature, one quarter - unripe. It is strictly forbidden to use aluminum utensils.

Apricot compote recipes

Compote from apricots has useful qualities (contains apricot juice), pleasant taste and is ready for direct consumption or preparation of various drinks, cocktails and desserts from it.

Apricot compote

There are many recipes for preparing compote for the winter - you can cook compote from apricots with pits, you can close the apricots in halves. The first task is the selection of fruits. Apricots should be ripe, firm to the touch (otherwise they may lose their shape in the compote, and the compote will be cloudy). Unripe fruits can give bitterness.

Usually one-third of the jar is filled with fruit. If whole fruits are placed, then they must be pierced with a fork or a toothpick (so that they do not crack from hot).

Option 1. Compote of halves of apricots:

Place apricot halves in sterilized liter jars. Boiled syrup (250 - 350 g of sugar per liter of water) pour apricots. Sterilize for 20 minutes in a water bath (covered with lids). Seal and leave to cool. You don't need to cover with a blanket.

Option 2. Double pour method (for whole apricot compote):

In sterilized three-liter jars, decompose prepared apricots (pierced with a toothpick) by one third. Then:

• pour boiling water twice (the first time for 20 minutes, the second - for 15);
• pour boiling syrup (a glass of sugar per liter of water) to the very edge and cork.

Apricot compote with orange has a very simple recipe. To prepare compote, you need 1 kg of ripe apricots and 300 g of oranges. Fruits need to be prepared (wash apricots, cut them, remove the pits. Place the apricots in a three-liter jar by one third; peel, cut the oranges, select the pits (because of them the compote can ferment), squeeze and strain the juice (1-1.5 cups) Dissolve 1 kg of sugar in 5 liters of water, boil, pour in orange juice and boil again (you can add a bunch of fresh mint - this will give a pleasant unusual aftertaste).

Apricot compote with rhubarb

Another unique combination of different flavors is apricot compote with rhubarb. For 1.5 kg of apricots, 400 g of rhubarb will be required. First you need to prepare the ingredients: take the rhubarb stems (it is better to choose the redder at the base), remove the film from the stem with a knife and cut into pieces. Rinse the apricots, break them in half and remove the pits. Place rhubarb with apricots in a sterilized 3-liter jar and pour boiling syrup (1 kg of sugar per 4 liters of water). When the syrup has cooled, drain it, boil it and pour it again. After the third time, seal the jar tightly, put it upside down and wrap it in a warm blanket. Apricot compote with rhubarb prepared for the winter will provide you with vitamin C.

Apricot compote with cherries

A delicious and aromatic drink is obtained as a result of a combination of apricot and cherry. It will take 1 kg of cherries and 2 kg of apricots. It is better to remove the seeds from the berries. In a jar, fruits can be laid out in layers - apricots, then cherries, and so on up to about half the jar. Dissolve a kilogram of sugar in three liters of water, boil. Pour fruit with boiling syrup, cover the jar with a lid and sterilize. Compote can also be closed using the method of three-time pouring (once with boiling water and twice with boiling syrup).

Apricots in syrup are very popular - the syrup tastes good, apricots can be used as a pie filling or just eaten.
Apricots in syrup for the winter are best obtained from unripe apricots - they are more elastic and retain their shape well. Place a kilogram of washed and peeled apricots tightly in a jar (in a circle) along the “shoulders”. Pour in boiling water for 10 minutes. Drain the water, dissolve 450 g of sugar in it, boil and pour into a jar (a little citric acid will not hurt).

Apricot marmalade

Apricot marmalade is not only tasty, but also healthy. Its preparation is simple: boil a kilogram of overripe apricots (in halves, pitted) in half a liter of water. Grind soft apricots through a sieve (grind with a blender), add sugar (600 g) and boil (until reduced by one third), constantly stirring in a non-stick dish. After that, remove from heat, cool, mix with 25 g of gelatin (dissolve in water), bring to a boil and pour into molds. Refrigerate molds. Frozen marmalade can be cut, sprinkled with powdered sugar, add walnuts.

Apricot marshmallow is a wonderful delicacy that both adults and children will like, healthy and inexpensive. Turning sunny fruits into marshmallows is not difficult: any variety of apricots will do (the main thing is that the fruits are ripe). The pitted fruits are boiled or baked in the oven until soft. Then grind with a blender or rub through a sieve into a homogeneous puree. After that, mashed potatoes are boiled on a minimum fire (about half), spread in a layer (from 0.5 cm to 1 cm) on a baking sheet and dried - the thinner the layer, the more it is stored. For storage, you can use the refrigerator or roll up in jars.

Important! A sign of the readiness of marshmallow - it stops sticking and at the same time easily rolls up into a tube.

Apricot pastille is easy to cook in a slow cooker. Initially, load 500 g of pitted apricots into a slow cooker and sprinkle with 1 tbsp. a spoonful of sugar. Set the "Baking" mode for 1 hour with the lid open. After that, grind the mass with a blender, put the mashed potatoes back into the slow cooker and bake for another hour. Pastila can be dried on parchment.

Apricot jelly

The high content of pectin allows you to get jelly from apricots without any additives. It is prepared by analogy with jam or marmalade. A more interesting taste is obtained if apple juice is used in the cooking process. Preparing such a jelly is simple: grind a kilogram of apricots in a meat grinder or blender (pre-remove the seeds). Place the puree in a container, add 100 ml of water, boil, boil for 15 minutes. Rub hot puree through a sieve, add 250 ml of apple juice, 500 g of sugar. Boil until cooked (to determine the readiness, you need to drop onto a plate, if the drop does not spread, the jelly is ready).

A good result is obtained when preparing apricot jelly in a slow cooker.

Preparation includes two stages:

1. Put two kilograms of pitted apricots into a bowl and pour 500 ml of water. Stir, set the "Extinguishing" mode for 45 minutes. After expiration, rub the apricots through a sieve in mashed potatoes;
2. Wash the bowl, shift the puree, add sugar (2 kg), juice of one lemon and, stirring occasionally, simmer for 30 minutes. At the very end of cooking, you can add a bag of gelling mixture.

Apricots delight not only sweet lovers, but can also become a seasoning for french fries, meat and other dishes. Before making apricot sauce, you need to decide on the tastes: after all, the sauce can be made spicy or sweet and sour.
Large juicy varieties of apricots are best suited for making the sauce.

The sauce preparation process is as follows:

1. Prepare 600 g of apricots (wash, peel, remove pits, cut);
2. Put apricots in a container, add 150 ml of water, sugar, salt (one teaspoon each), boil;
3. Reduce heat and simmer for another 20 minutes (stirring) until thickened;
4. Add finely chopped 5 cloves of garlic, parsley and basil, a pinch of red pepper, cook for about 15 minutes more;
5. Use a blender to make the mass homogeneous.

The sauce is best served hot.

The second version of apricot sauce is more complex and has Indian roots.

1. Prepare the ingredients - a kilogram of overripe apricots, cut into pieces, a peeled lemon (cut into 4 pieces), an apple, peeled and sliced, finely chopped two medium onions and 4 cloves of garlic, 30 g of grated ginger;
2. Mix 250 ml of apple cider vinegar and 200 g of brown sugar in a saucepan, put on fire, stir to dissolve the sugar, boil;
3. Put the ingredients in a saucepan (do not put the garlic and ginger yet), 5 buds of cloves, curry and cumin (2 teaspoons each), a little cayenne pepper, boil and keep on low heat for 40 minutes (stirring);
4. Add garlic and ginger. Cool the sauce.

This sauce is best stored in the refrigerator. The taste of the sauce becomes more intense over time.

Did you know? One hundred grams of apricots contains as much iron as 250 g of beef liver. The constant use of apricots helps to prevent thyroid diseases - due to the high content of iodine. The pectin contained in the fruits is able to remove bad cholesterol and toxins from the body. A glass of apricot juice satisfies the daily requirement for vitamins.

Was this article helpful?

Thank you for your opinion!

Write in the comments what questions you did not receive an answer to, we will definitely respond!

22 times already
helped

One of the favorite sweet delicacies is jam made from various fruits and berries, it is easy to prepare, in addition, all the ingredients that are present in it are quite accessible, and it also does not include any harmful additives, which cannot be said about industrial production of this dish. Consider apricot and plum jam, its benefits and harms to the body.

Jam made from plums and apricots together with seeds should be stored for no more than a year, as they contain amygdalin, a special substance that eventually turns into harmful senile acid. Accordingly, the longer you store such a treat, the higher the risk of poisoning. Therefore, it is better to take them out of the fruit before direct cooking.

Apricot jam - the benefits and harms

Apricot jam certainly will not leave anyone indifferent. It is fragrant and tasty, has a beautiful color, pleasant texture, and is also good for health. How nice it is to open a jar with this delicacy when there is snow outside the window and remember the past summer.

Apricots are useful for people suffering from cardiovascular pathology, malaise, some pathology of the gastrointestinal tract, with beriberi, and they also have a beneficial effect on hematopoiesis as a result of the presence of the mineral iron compound in them, therefore, jam from these fruits can be consumed with anemia. This delicacy is useful for intoxication with heavy metals, it helps patients with oncology, in general, this fruit increases the body's resistance to disease.

Apricot jam has a positive effect on the digestive process, in particular, if you consume a small amount of this sweet and fragrant delicacy daily, you can somewhat speed up intestinal motility, as a result, regular stools will be provided.

Apricots also contain magnesium, so it is useful to eat a treat with high blood pressure. This fruit is rich in calcium, which is necessary for bone tissue, as well as for teeth, respectively, jam can be consumed by pregnant women, it is recommended to include it in the diet of children, in addition, the elderly. All of these properties are not lost during heat treatment, so it is useful to eat apricot jam.

There is also harm from this product, you should not get carried away with this delicacy, as it contains sugar, and for people with diabetes, such a product is harmful, in addition, obese people should minimize the amount of this jam, as weight problems can worsen.

In addition, frequent consumption of jam in large quantities can provoke the development of caries, as a breeding ground for bacteria that cause this dental problem will be created in the oral cavity.

Plum jam - the benefits and harms

Plum jam is no less tasty than apricot jam, it also contains a lot of vitamins PP, E, C and K, there are dietary fibers, among the mineral components one can note: zinc, iodine, calcium, magnesium and sulfur.

Plum jam affects metabolic processes, accelerating them, has a slight laxative effect, which is important for people with problems in the intestines. In addition, this fruit also has a diuretic effect. Vitamin K, present in the fetus, improves hematopoietic function, prevents thrombosis.

Vitamin P helps to strengthen the vascular wall, which is important in cardiovascular pathology. In addition, the use of this jam has a positive effect on the nervous system, normalizing its activity.

Plum jam can also be harmful, since the sugar present in it negatively affects the condition of patients with endocrine pathology, in particular with diabetes, so it is contraindicated for such patients to eat this delicacy.

It is not recommended to get involved in a sweet product and obese people, otherwise weight problems may undergo changes in the direction of increasing body weight. Despite the benefits and harms of these fruits, jam from them turns out to be very tasty. Consider the recipe for its preparation.

Apricot plum jam

To make this jam, you will need the following ingredients:

Ripe plums - 500 grams;
Ripe apricots - 500 grams;
Sugar in the amount of 1.2 kg;
Water - 2 glasses.

To make the jam beautiful, it is advisable to take fruits that are not too soft, while they must be whole, not overripe. Plums and apricots are washed well, freed from the stalk, then cut into halves and the pit removed, but you can also cook with pits, as you like.

If the jam is with seeds, then it is recommended to prick the fruits with a toothpick, thereby you can protect them from boiling, and they will also be better saturated with syrup. When the fruits are prepared, they are poured with hot syrup made from sugar and water for about 12 hours.

Then the syrup is drained and boiled for five minutes, after which plums and apricots are poured again and left again for 12 hours. Further, in this syrup, it is recommended to cook the fruits on low heat for about forty minutes. At the same time, in the finished jam, the fruits should turn out to be somewhat transparent.

The finished jam is poured into sterile jars, rolled up with lids and put away for storage. The use of apricot-plum delicacy will certainly appeal to many gourmets. Bon Appetit!