A delicious selection of apricot jam – simply finger-licking good!

Apricot jam is a must-make, even if classic apricot jam isn't your favorite. These delicious, aromatic, and ripe fruits are available for purchase from June to September, so you'll definitely find time to make it.

This delicacy can be enjoyed in moderation, even by children, as the risk of allergy is minimal. You can make this delicious winter dessert using both classic and original recipes, and the results will not disappoint.

The best recipes

Apricots contain a fair amount of sugar but aren't particularly acidic, so the variety of recipes is vast. You can use minimal sweetener, limit heat treatment, and still get a product rich in beneficial micronutrients. You can also add spices, simmer the fruit a little longer, and enjoy a delicate jam.

Jam with kernels

The classic recipe is to preserve the berries with the seeds. The flavor is amazing, and the seeds help preserve all the vitamins and nutrients. However, this type of jam is difficult to eat and difficult to use as a filling for baked goods. An adapted and more unusual option is to make jam with soft kernels. The key is to properly prepare the ingredients and determine the correct proportions. You will need:

• 4 kg apricots;
• 3 kg of sugar;
• ½ teaspoon citric acid.

You can reduce the amount of sugar to suit your taste; adding more is not recommended. Remove the pits from the apricots without cutting them. This can be done by pressing a thick plastic tube into the center of the fruit. Crack all the pits, removing the soft kernels. Sort and separate any blackened, dried, or underdeveloped nuts, as they will spoil the flavor of the finished dish. Combine the sugar and water in a saucepan and boil until the first bubbles appear, stirring constantly to avoid an unpleasant burnt taste. Place the apricots in a container, pour in the syrup, place on the heat, and turn off the heat immediately after boiling. Repeat this process twice more after 10-12 hours. Add the prepared kernels to the mixture before the final boil. Pour the hot mixture into prepared jars.

Perfect color

Many cooks struggle to achieve complete clarity in their jam. This recipe allows you to effortlessly create a rich, amber-colored treat without any impurities in the syrup. Combine equal amounts of fruit and sugar, along with half a glass of cool water. Wash and cut the fruit, remove all pits, and make a syrup using the water and sugar, similar to the previous recipe. Place everything in a container, place over low heat, and bring to a boil for 5 minutes. Pour into jars.

The famous five-minute

"Five-minute" is a recipe with many advantages. Firstly, rapid cooking preserves the maximum amount of nutrients, preventing the vitamins and organic compounds from breaking down due to heat. Secondly, this preparation can be made at any time, making it easy even for novice cooks.

Combine apricots and sugar in a 2:1 ratio for sweet apricots and 1:1 for tart apricots. Wash thoroughly, remove pits, and cut in half. Sprinkle sugar layer by layer and let sit for 3-5 hours until the juices release. Then reduce heat to low, stirring occasionally with a wooden spoon. Once boiling, remove from heat and let cool to room temperature. Then bring back to a boil and simmer for another 5 minutes. Immediately pour into jars for storage. Despite minimal processing, this preparation will keep all winter in sterilized jars.

Recipe with lemon

The citrus flavor and bright acidity perfectly complement the rich sugar syrup obtained during the cooking process of apricots. This jam is an excellent preventative measure during cold and flu season. Ingredients:

• 1 kg of apricots;
• 0.5 kg sugar;
• juice of half a lemon;
• zest of 1 lemon.

Prepare the apricots: wash, core, and slice. Zest the lemon, squeeze out the juice thoroughly, and remove the seeds. Combine all the above ingredients in a wide saucepan. Bring to a boil over high heat, then simmer gently for another 50 minutes. The dessert is ready to pour into prepared containers and store.

The thickest

You can achieve a thicker finished product without adding pectin or agar-agar by correctly calculating the sugar proportions. To prepare this jelly-like dessert, you'll need:

• 700 g of fruit;
• 400 g sugar;
• 3 tablespoons of water.

Prepare the fruit as described previously, then puree with an immersion blender. For those who prefer a noticeable texture and finer pieces, use a meat grinder with a coarse mesh. Add 1 tablespoon of granulated sugar, and combine the rest with water to form a light-brown syrup with a caramel aroma. Heat the fruit mixture without bringing it to a boil. Mix everything together and cook for another 5 minutes at the same temperature. This way, you can create a thick jam that goes well with tea or as a filling for cake.

Seedless preparation

One unique and simple way to transform a perishable seasonal product into a winter delicacy is to cook it pitted in a slow cooker. Take equal amounts of pitted fruit and sugar, and prepare 80 milliliters of filtered liquid. Clean as described above, then combine all ingredients. After a couple of hours, place the bowl in the slow cooker and set it to "Stewing." After 5 minutes, gently stir and cover again. After 10 minutes, skim off any foam with a wooden spoon. Then turn off the heat, keeping the lid closed. After 12 hours, pour into prepared containers.

Those very royal apricots

This traditional apricot preserve doesn't require much time for peeling, but it requires a complex cooking technique. After washing, pierce the fruit with a toothpick on all four sides to increase the juice flow and make the mixture richer. Make a simple syrup and pour it over the apricots. Do not stir, but gently shake if desired to distribute the viscous mixture. Let it sit overnight. Bring to a boil over high heat, skimming off any foam without stirring. Remove from heat immediately after bubbles appear. After 12 hours, repeat the cooking process. When the preserves have acquired a delicate honey color and the fruit have become slightly translucent, the dessert is ready to serve in jars.

Valuable tips

Because the skin has fine fibers, it's difficult to remove dirt from its surface. To preserve its integrity, simply soak it in cold water for a couple of hours and then rinse it under running water. If you don't do this, mold may appear in the bins within a few months.

It's not advisable to buy apricots that are too soft. They're not even suitable for jam: after ripening, they begin to actively decompose and ferment, making them impossible to store for long, even if cooked correctly.

To preserve the treat longer, choose canning jars, which are less airtight. Sterilize with steam for 15 minutes or heat in the oven for half an hour.

Preserved fruits with pits should not be stored for more than one year, even at low temperatures. The kernels will gradually release harmful chemicals. While these compounds are not harmful in small concentrations, they should not be taken at risk, especially when serving the dessert to small children.