Moderately thick, sweet and very tasty – all this is about apricot jam. It goes well with pancakes, yogurt and cheese. And it also makes an amazing filling for pies or a base for muffins. Here are 20 of the best recipes!
1. Quick jam with apricots
Fruits still have to brew a little, but such jam is cooked for only 5 minutes.
You will need: 2 kg of apricots, 1 kg of sugar.
Cooking: Remove the pits, randomly cut the apricots, sprinkle with sugar and leave for several hours. Put the pan on the fire, bring to a boil and boil for 5 minutes, removing the foam. Roll jam into jars.
2. Apricot jam without cooking
There is also very little sugar, but take soft ripe apricots!
You will need: 1 kg of apricots, 350 g of sugar.
Cooking: Remove the pits and mash the apricots with a masher or just with your hands. Add a third of sugar, mix and leave for an hour in the refrigerator. Repeat the procedure twice more, stirring thoroughly and for a long time. Roll up the jam.
3. Jam with apricots, lemon and ginger
A real find for cold winter days!
You will need: 1 kg of apricots, 700 g of sugar, 100 g of ginger, 1 lemon.
Cooking: Divide the apricots, remove the pits and sprinkle with sugar for a couple of hours. Finely chop the ginger and lemon, mix everything together, bring to a boil and boil for 7 minutes. Let the workpiece cool, boil again – and so on twice more. At the end, grind the mass with a blender, boil to the desired consistency and pour into jars.
4. Apricot jam slices
If you prefer jam with large pieces of apricots, this is your choice!
You will need: 1 kg of apricots, 700 g of sugar, a pinch of citric acid.
Cooking: Cut the apricots into large slices, sprinkle with sugar and leave for 2 hours or even overnight. Bring to a boil and boil for 5 minutes, skimming off the foam. Cool the jam completely, carefully remove the apricot slices and boil the syrup separately. At the end, add citric acid and apricot slices, boil for another 5 minutes and arrange in jars.
5. Jam from grated apricots
The recipe is especially for lovers of jams of a homogeneous consistency.
You will need: 1 kg of apricots, 1 kg of sugar.
Cooking: Remove the stones and grind the apricots with a blender. Add sugar, stir, bring to a boil and boil for 40 minutes, stirring occasionally. Pour apricot jam into jars and roll up.
6. Jam from apricots with stones
Apricot kernels must first be cleaned and be sure to check that they are not bitter.
You will need: 2 kg apricots. 500 g apricot kernels, 2 kg sugar, 1 tbsp. lemon peel.
Cooking: Pour peeled apricots with sugar, boil for 5 minutes and leave for a couple of hours. Pour the bones with boiling water for 2 hours and peel the kernels from the husk. Boil the jam again, remove the foam and throw in the kernels with zest. Boil for a couple of minutes, mix everything together and pour into jars.
7. Apricot jam without sugar
Be sure to take soft and sweet overripe apricots.
You will need: 1 kg of apricots.
Cooking: Rinse the apricots, remove the pits and pass them through a meat grinder. Boil the jam for 5 minutes after boiling, stirring, and arrange in jars.
8. Apricot jam with cinnamon
If desired, add a pinch of nutmeg or ginger to the jam.
You will need: 1 kg apricots, 1 kg sugar, 2 cinnamon sticks.
Cooking: Break the apricots into halves, sprinkle with sugar and leave for 3-4 hours. Add cinnamon sticks and boil for half an hour over low heat. Cool the jam and boil again for 30 minutes, and then remove the cinnamon and roll up.
9. Apricot jam with strawberries
Apricots and strawberries are a delicious combination that is impossible to resist!
You will need: 1 kg of apricots, 500 g of strawberries, 50 ml of rum, 1 kg of sugar.
Cooking: Divide the apricots into halves, coarsely chop the strawberries and sprinkle everything with sugar. Pour in the rum, stir and leave for a couple of hours. Boil the jam for 10 minutes, let it cool, boil again and pour into jars.
10. Apricot jam with walnuts and cognac
Originflax recipe for apricot jam for real gourmets.
You will need: 1 kg of apricots, 100 g of walnuts, 500 g of sugar, 100 ml of cognac.
Cooking: Mix apricot halves with sugar, add 20 ml of water and boil over medium heat until boiling. Add chopped nuts, lower the temperature and cook for another 10 minutes. Shortly before the end, pour in brandy, and then spread the jam in jars.
11. Apricot jam with honey
For spice, we recommend adding a few tablespoons of ground cardamom.
You will need: 2 kg of apricots with stones, 1 kg of honey, 500 g of sugar.
Cooking: Remove the bones and remove the kernels from them. Boil honey with kernels to a boil, add sugar and dissolve. Add apricots to the same syrup, boil again and boil for 5 minutes over low heat. Let the jam cool completely and repeat the heating and cooling procedure three more times, and then roll it up.
12. Apricot jam with coffee
All fans of aromatic drink will like it!
You will need: 700 g apricots, 400 g sugar, 1 lemon, 4 tbsp. ground coffee.
Cooking: Finely chop half of the apricots, and chop the rest with a blender. Mix everything with sugar and lemon juice. Wrap ground coffee in gauze and leave in apricot mass for 2 hours. Boil the jam for 15 minutes, remove the bag of coffee and roll up.
13. Thick apricot jam
To prepare this jam, you need juicy and ripe apricots that will boil well.
You will need: 1 kg of apricots, 500 g of sugar, 1 tsp. cinnamon.
Cooking: Divide the apricots into halves, sprinkle with sugar, bring to a boil and boil for 20 minutes. In the middle of the process, add cinnamon and mix well. Roll jam into jars.
14. Apricot jam with cherries
Unconditionally one of the most delicious and beautiful apricot jam recipes in this collection!
You will need: 1 kg of apricots, 500 g of cherries, 200 ml of water, 1.2 kg of sugar.
Cooking: Remove pits from apricots and cherries. Pour water into sugar, stir and heat until dissolved. Pour apricots with syrup and leave for 2 hours. Bring to a boil, boil for 10 minutes and leave for another 4 hours. After that, add the cherry, and then boil and cool the jam twice more. Roll it up in jars.
15. Jam with apricots and apples
It works great with more acidic varieties of apples.
You will need: 500 g apricots, 700 g apples, 1 kg sugar.
Cooking: Rub apples on a coarse grater, mix with sugar and leave for an hour. Boil for 10-15 minutes and add apricot slices, and then boil for another 10 minutes and arrange in jars.
16. Apricot jam with almonds
We recommend using not whole nuts, but tender almond flakes.
You will need: 1 kg apricots, 500 g sugar, 100 g almond flakes.
Cooking: Divide the apricots in half, sprinkle with sugar and leave for 10 minutes. Bring to a boil, add the almonds and cook for another 10 minutes over low heat. Divide the jam into sterilized jars.
17. Apricot jam with peaches
Very harmonious and easy combination!
You will need: 500 g apricots, 500 g peaches, 700 g sugar.
Cooking: Cut the apricots and pitted peaches into medium slices. Pour in sugar, mix and leave for 3 hours. Boil for 5 minutes, cool completely – and so only three times. Roll hot jam into jars.
18. Apricot jam with plum
For a nice shade, use yellow plum.
You will need: 500 g apricots, 500 g plums, 500 g sugar.
Cooking: Divide the apricots and plums into halves, sprinkle with sugar and put on a small fire. Boil the mixture for half an hour, mix and spread the jam in jars.
19. Jam with apricots and pineapple
Sour pineapple wonderfully sets off sweet apricots.
You will need: 1.5 kg of apricots, 500 g of pineapple, 1.2 kg of sugar, 1 lemon.
Cooking: Divide the apricots into halves, cut the pineapple into cubes and sprinkle with sugar. Gently mix everything, leave for 4 hours, and then boil for 5 minutes. Cool the mixture, bring to a boil again, add lemon juice, boil for another 15 minutes and roll up.
20. Apricot jam with lavender
Spectacular and unusual jam that diversifies your menu.
You will need: 1 kg of apricots, 1 kg of sugar, 1 orange, 2 tbsp. lavender flowers.
Cooking: Pour apricots with boiling water for a couple of minutes, remove the skin and remove bones. Mix them with orange juice and sugar, bring to a boil and boil for 15 minutes. Add lavender, boil again and put the jam in jars.