Pitted apricot jam for the winter

Apricot jam turns out to be sweet and tender, but the addition of citrus can present such a dessert in a completely different way. With lemon and orange, the delicacy will receive an interesting and restrained sourness, which will make the jam truly special.

If in winter you want to spread a fragrant thick apricot jam on a loaf or make a delicious fruit pie with it, with our recipe you will be able to do it as easy as shelling pears. The jam turns out to be very tender, juicy and moderately sweet, and it is prepared quite simply and quickly.

Delicate rich and fragrant apricot jam according to the proposed recipe is prepared simply and rather quickly. In winter, it will surely delight the whole family with the taste of summer and sunny colors. Children will especially love this jam, so do not lose sight of this recipe.

Apricot jam is a universal delicacy. It is very tasty to add it to pies and pancakes, spread on a loaf, or just eat a spoonful of tea. Jam from apricots with gelatin turns out to be very thick and fragrant, it is simply impossible to resist it!

For many, apricot jam is associated with summer. This light aroma and rich taste cannot be confused with anything. Sugar-free apricot jam will be an excellent alternative for adherents of a healthy diet, because there is not a single gram of harmful sugar in this recipe.

Apricot jam with pectin is a truly royal dessert.The jam of rich orange sunny color according to this recipe turns out to be thick, fragrant, very tasty, as if created especially for royalty.

Apricot jam is called amber, of course, because of its amazing color, similar to the unique stone - amber. Preparing this delicacy is not so difficult, so be sure to please these family with jam, beautiful in color, taste and aroma.

What could be more interesting than experimenting with flavors, especially if such experiments end well. As, for example, an amazing, but very tasty combination in apricot and gooseberry jam. The sweetness of the apricots and the slight sourness of the gooseberry give the delicacy an incredibly interesting and juicy taste.

We all know and love apricot jam for its unsurpassed taste and for the brightness of its color, because nothing pleases the cold gray winter like bright colors. Apricot jam with lavender is a bold experiment, but definitely worth it: with the addition of a new ingredient, the taste of the jam will sparkle with new colors and will definitely surprise you.

Many bread makers have a Jam setting, but few have used it. We offer you to master this mode and at the same time please yourself and your family with thick, juicy and incredibly tasty apricot jam.

We provide a simplified recipe for making apricot jam. Grind these fruits in a meat grinder with a fine grid. For its thicker consistency, it is proposed to add a little gelatin to the jam, so you do not need to cook for a long time.

You can make jam from plums and apricots for the winter. To do this, the berry mass must be boiled well, so your dessert will acquire a thick and smooth consistency. You will have jam as an addition to tea, and filling for various baked goods.

This is an apricot jam recipe for those who love a sweet dessert with sour notes. The citrus fruits (lemon and orange) in this jam give a pleasant aftertaste. Prepare this dessert from light, almost white apricots and asymmetrical in shape, because from such fruits the dessert will turn out to be successful.

Raspberries and apricots contain a lot of natural thickener, so the jam from them turns out to be thick, like confiture (you can cut it with a knife), and aromatic. To prepare high-quality jam, take 1 kg of raspberries, ½ kg of apricots and 1.5 kg of sugar.

Peeled apricots are boiled in sugar syrup. Then halves of nuts are added to them and everything is poured with orange and lemon chopped in a blender. It turns out a very tasty jam with a pleasant sourness.

Nuts are placed inside apricots and everything is cooked in sugar syrup with citric acid in two steps. Ready jam is poured into jars and tightly closed with a lid.

First, the apricots are covered with sugar and filled with cold water. Then the saucepan with fruit is put on the fire and the jam is cooked in three sets of 5 minutes each. The third time gelatin is added.

Peeled apricots are placed in a saucepan and covered with a mixture of gelatin and sugar. After they let the juice out, the saucepan is put on fire and the jam is simmered for 5-6 minutes.

Thick and aromatic jam or apricot confiture is easier to prepare than jam. It does not need to be boiled and cooled several times, and the thickness can be made to your liking by increasing the cooking time. Any apricots are suitable, because overripe ones boil well, and less ripe ones can be crushed before or after cooking, only there should be no rotten specimens and the stone should be easily separated. We are preparing this dessert with walnuts, so we leave the apricots in halves.

Pitted apricot jam and with walnuts should be prepared according to the principle “the more nuts, the tastier”, because they go well to taste, and nuts are usually the first to be eaten in dessert. Apricots are cut into halves or wedges. This jam is cooked by the method of 4-fold boiling with a break for cooling. If you take a little unripe apricots, then the slices of the fruit will remain intact. The calculation of the ingredients in the recipe is presented for 1 liter of jam.

According to this recipe, you will prepare an amazingly tasty and aromatic preparation of apricots, which will preserve the maximum vitamins needed in winter and will be stored for a long time.

The dessert turns out to be very tasty, unusual and easy to prepare. Due to its structure, the workpiece does not spread, so it can be used as a decoration for baking. Also, the treat can be served as an addition to pancakes or pancakes.

We offer you a recipe for a delicious dessert made from dense and ripe apricots with a slight lemon sourness. The fruits for the treat should not be too ripe, otherwise they will not keep their shape well.

To prevent apricots from turning into mashed potatoes after processing and during storage, you should not choose too ripe and soft fruits for dessert. If the apricots are too sweet, add a pinch of citric acid to the syrup.

The blank is used not only as a full-fledged dessert: apricots can be added to cakes and pastries as a filling or decoration, since they turn out to be very bright and beautiful, and the cakes are soaked in syrup.

Apricots for rolling are chosen moderately ripe and juicy. There is an explanation for this: unripe fruits give the dessert an unpleasant bitterness and do not have a fragrant smell, overripe apricots are boiled, and the delicacy becomes cloudy.

The recipe is attractive because it can be used to quickly and easily prepare apricots for the winter. Thanks to rolling without sterilization, the product will retain all its vitamins and beneficial properties. To save the dessert for a longer time, add citric acid to the syrup.