I would like to offer a recipe for delicious “Five Minute” jam made from apricot slices. The preparation is quite simple: cook three times for five minutes at an interval of three hours (you can repeat the cooking after the jam has completely cooled). Thanks to this method of preparation, the jam turns out to be light, with clear syrup, and the apricot slices remain intact. Cook this wonderful delicacy for the winter, I’m sure you’ll like it.
Ingredients
To prepare Five Minute jam from apricot slices you will need:
sugar - 2.5 kg;
apricots - 3 kg.
This amount of ingredients makes 7 half-liter jars of jam.
Cooking steps
Sort the apricots. For this jam, it is better to take whole, not overripe fruits.
Wash the apricots under running water and remove the pits.
Leave the pan with apricots and sugar for several hours (or overnight) until the juice appears.
Sterilize the jars and boil the lids. Immediately pour the hot jam into dry, sterilized jars and roll up. Turn over and wrap in a warm blanket until completely cool. Then store the finished “Five Minute” jam from apricot slices in a cool place.
Bright sunny fruits filled with the living energy of nature attract the eye and evoke an irresistible desire to enjoy their unsurpassed taste. All this positivity, as you may have guessed, comes from apricots.
The first to ripen are the fruits, which are popularly simply called “kalirovka”, although there are different varieties among them. These apricots are distinguished by their size, fleshiness and sweetness. Their size in some varieties reaches the size of a peach.
We eat them with all our hearts and, if possible, stock up on this delicacy for the winter. Making apricots in the form of jam is a long-standing tradition of our people. Each family prepares it differently, often passing the recipe down from generation to generation.
But for those who have decided to make jam from sunny fruits for the first time, we want to offer the easiest and simplest recipe - pitted apricot jam “Five Minutes” for the winter.
Its main advantage, of course, besides the taste, is that it is easy to prepare and does not take much time.
Taste Info Jam and marmalade
Ingredients
- Apricot fruits – 1 kg;
- White sugar– 0.5 kg (more if the apricot is sour)
To make the jam we will use a stainless steel pan with a wide bottom.
How to make five-minute apricot jam without seeds
When buying apricots at the market, be sure to taste them and at the same time determine whether the pit is easily separated from the pulp. And one more thing, there are apricots that look attractive, but when you eat them, you feel unpleasant, hard veins in your mouth. Such fruits will spoil any jam, no matter how long you cook it. It is better to avoid them altogether.
Apricots can taste more sour or sweeter, so the amount of sugar you need to make the jam will depend on what you choose. Think for yourself what is best for you to do.
We bring the purchased apricots home and pour them into a bowl, fill them with water, and leave them for a few minutes. We do this in order to better wash the fruits, since they have a slightly fleecy surface and the dust eats deep. After this, it is advisable to wash the apricots under running water individually.
Remove the seeds from clean fruits. The easiest way to do this is to use a sharp knife.
Place the prepared halves in a bowl or pan with the cut side up. Sprinkle with granulated sugar. Thus, the pulp of the fruit, in direct contact with sugar, will quickly release its own juice.
Lay out all the halves in layers, sprinkling with sugar.
At this point our actions are suspended. Apricots must stand for some time (different for each variety) so that a lot of juice is released. Of course, all the sugar will not melt.
Time passed, and we got this result. Our halves of apricots drowned in their own juice, which is what we needed to prove.
The time has come for the actual cooking of the jam. Place the saucepan on low heat. We arm ourselves with a wooden spatula and stir gently (so that the sugar dissolves faster and does not burn).
We wait until it starts to boil. As soon as this happens, immediately turn off the fire. Let our jam cool completely.
Once it has cooled, we begin the final cooking period. Heat the pan (low heat) and cook for five minutes from the moment it boils.
That’s all our pitted apricot jam “Five Minute” is done. All that remains is to immediately pour it into prepared (hot sterile) jars, close the lids and put it in the pantry until winter.
Today we will talk again about apricot jam - thick, tasty and aromatic. And all because you can talk about it for a very, very long time! After all, this is one of the most delicious sweet treats and tea treats.
There is hardly a person who would refuse it on occasion. In any case, I have not met such people. When someone comes to visit us, and I put a bowl of amber-colored treats on the table, very soon I have to fill it again. It is eaten before the tea in the cups has time to cool.
And although several articles have already been written on this topic, links to them will be given at the end of the article, in my piggy bank there are still at least delicious recipes, which are also worth cooking with.
As is known, apricot delicacy You can cook it with whole fruits, or with cut slices or halves. Under certain cooking conditions, you can get it with intact pieces, or you can boil it to the state of jam or confiture.
For lovers of this type of sweet, I would advise preparing in small batches, and several different types. Because it is simply not possible to choose which one is tastier. All varieties turn out some tastier than others.
It is very good to drink tea with whole and half fruits. Personally, I like it when all the pieces are tangible and have weight. It's always nice when you come across a large piece of berry or fruit. And here you can actually eat them whole.
But it’s no less pleasant when there is very thick jam, or confiture, or jam. It’s also delicious to drink tea with, and you can also make delicious sweet pies or filled cookies with such delicacies.
Therefore, I propose to consider today different recipes. And you, dear readers, choose for yourself what you like best.
“Five-minute” of pitted apricots with kernels
“Five Minutes” are very popular among our people. And not only using apricots, but also with other berries and fruits. And there are several good reasons for this.
- Firstly, because it takes very little time to prepare it.
- Secondly, the product does not turn out overcooked.
- Thirdly, it turns out incredibly fragrant and beautiful. Its color is amber-honey.
- Fourthly, it is perfectly stored even at room temperature.
- And fifthly, it’s delicious – delicious!
We have already prepared a similar option in a very simple and easy recipe, which invariably produces a delicious delicacy. It was prepared without the presence of water and very quickly, in just one cooking. If you are interested in the recipe, read it. It is for those who value their time very much. But also for those who love to cook delicious food!
But it's always good to have a choice, so today new recipe, where we will prepare the product in three stages of 5 minutes each, but without infusing the syrup for 10 - 12 hours.
A delicacy prepared in this way will be stored very well simply in the pantry, and will not become sugary even without adding lemon juice or acid.
We will need:
- apricots – 1 kg
- sugar - 1 kg
- water - 150 ml
As I noted in previous recipes, the standard sugar content is given here and the finished product turns out to be quite sweet. If you want, this amount can be reduced to 800 grams per kilogram of fruit.
Moreover, when we get the seeds, 800 grams of apricots will remain.
Preparation:
For cooking, we will need strong, elastic fruits. However, they should not be underripe, otherwise we will not be able to get the taste and aroma that makes this option so beloved.
Let's take a kilogram, it will make a little more than a liter finished product. Enough to save it for the winter and taste it.
1. Wash the fruits, cut into two halves, or into four parts if they are very large.
2. Remove the pit. You can do it completely, or you can split it and extract the nucleoli. I suggest preparing our sweets today with them. The kernels can be left in the peel. Or you can pour boiling water over them for a short time and pull off all the skin. This can be done quite easily.
I have already brought to your attention the option with nucleoli. But for those who haven’t had time to familiarize themselves with it, follow the link, it’s given there. And today the recipe, although also with kernels, will be much faster to prepare.
3. Prepare syrup. To make the jam thick and viscous, we will use only 150 ml of water to prepare it. As a standard, 300 ml is taken for this amount of fruit, and as a rule, the same 300 ml remains in the form of syrup. And so that there was no leftover, I decided to try making syrup from just 150 ml.
It was possible to do without water altogether, but then you need to have time to infuse and release your own juice. We don’t have that kind of time today, so we’ll use water.
4. Pour sugar into a saucepan and fill it with water. Place the pan on low heat and stirring with a wooden spatula, melt all the sugar. You should get a thick and rich syrup.
Let it simmer after boiling for 3 - 4 minutes.
5. In the meantime, transfer all the fruits into a basin or other container in which we will cook. After the syrup has boiled for the required time, pour it over the berries. Shake the bowl lightly so that the syrup penetrates from all sides and wraps each piece with its sweet contents.
6. Place the basin on low heat and bring to a boil. As soon as it boils, note the time and cook for no more than 5 minutes.
Foam will appear during cooking. It will need to be removed using a wooden spatula or spoon. Do not use metal spoons, and this is not recommended when preparing any jam, so that the product does not oxidize.
The foam must be removed. Essentially, it is a protein, and if it gets into the container where we will store our finished product, it can negatively affect storage. Protein softens the fruit, and there is a high probability of souring or mold.
7. After 5 minutes have passed, carefully pour the syrup through a colander back into the pan in which you started preparing the syrup. Let the apricots sit in a colander for a while to allow as much syrup as possible to drain out.
Then, so that they do not wrinkle on the hard wire rack, place them back into the basin.
8. Put the syrup back on the fire and bring to a boil again.
9. Let it boil for one to two minutes and pour it over the apricots again.
10. Place on low heat, bring to a boil and heat for 5 minutes, remembering to shake the basin slightly so as not to spoil appearance Stir the fruits and skim off the foam.
11. And repeat everything again according to the same scheme - that is, drain the syrup, boil it, pour over the fruits and cook everything together for exactly 5 minutes.
Before the last cooking, add the kernels to the contents and cook with them for 5 minutes.
12. By this time you will need to prepare the jars and lids. They will definitely need to be sterilized. Jars can be sterilized over steam, but then be sure to dry thoroughly. Or sterilize clean, washed jars in the oven for 30 minutes. For this purpose the temperature must be maintained at 50 degrees.
The lids can be boiled in hot water about 10 minutes. Then let them dry as well.
13. As soon as the jam boils for the third time, carefully pour it into the jars. You can screw them either with screw caps or with caps that need to be screwed on with a seaming machine.
It is best to pour it hot, as this will be an additional guarantee of sterility.
14. Turn the twisted jars over and place them on the lids. This is also a mandatory procedure for further storage. Firstly, this will prevent oxidation of the lid itself, and secondly, it will be possible to check whether your jars are hermetically sealed. If not, then the liquid component will ooze out and it will have to be redone.
15. It is better to store such a delicacy in a dark place. This will help maintain color throughout the entire storage period. It is also better to keep it in a cool pantry, or basement if you live in your own home.
It turned out delicious and incredibly aromatic. It’s also nice that all the halves were preserved intact and weren’t overcooked at all. Due to the fact that we added just a little water, and also boiled the syrup a little three times, it also turned out thick. There is no extra syrup left. And this is also very pleasing.
And such a sweet pleasure will delight you even more on cold winter evenings, when you open the treasured jar and enjoy its contents with hot aromatic tea.
So, if you haven’t prepared such jam yet, then don’t be lazy, go to the market, buy apricots and spend only 1 hour, or even less, preparing it! There will be something to please yourself and your loved ones in winter!
Apricot slices in own juice
In almost all of my previous recipes, I described options that use either halves, large slices, or whole fruits. But from small slices it turns out no less delicious treat. In addition, it turns out very thick, much thicker than when we cut it into larger pieces.
And I propose to consider just such an option now.
This particular recipe is notable for the fact that according to it we will prepare a thick, aromatic delicacy without adding water, only with the presence of sugar and our own juice.
We will need:
- apricots – 2 kg
- sugar - 1.6 kg
Preparation:
For the recipe we need fruits of medium ripeness. Do not take very hard ones, they are not yet ripe and will not give the desired taste and aroma.
Also, don’t take very ripe ones, they will boil and you’ll end up with jam.
If you want it to work out thick jam with preserved slices, use just the right amount of hardness.
1. Wash and dry apricots. Then cut into two halves, remove the pit and cut into small slices or cubes. As you want, and as it is convenient. It is only desirable that the pieces turn out to be approximately the same size, so that they heat up evenly, and it does not happen that some pieces remain intact, while others completely lose their shape.
I cut into cubes about 1.5 cm in size.
2. When you peel the apricots, you need to weigh them. The weight you get is important for how much sugar you take. I got 1.6 kg, which is why I take the same amount of sugar.
3. Place the chopped slices in a bowl and cover them with sugar. Shake well so that it is evenly distributed among all the pieces.
4. Leave in this state until the apricots release their juice. It depends on their variety and degree of ripeness. You can shake the contents several more times during this time.
You can leave it overnight. If it is very hot, you can leave it in the refrigerator.
5. As soon as there is enough juice, place the bowl with all its contents on medium heat. Boil. During this time, while the jam is heating, foam will form. It is advisable to remove it; it is best to use a wooden spoon or spatula for this.
Leaving foam behind may affect storage quality.
6. Bring to a boil and immediately turn off. No need to boil.
7. Leave the contents to cool and infuse for 8 - 10 hours. This is what it should look like after insisting.
Then put it back on the fire and bring it just to a boil again. Then stand for another 8 - 10 hours.
8. Sterilize jars in advance. This can be done in any of the many known ways. I will not be distracted by this topic now, so as not to waste the time of those who have been able to do this for a long time.
9. Now that we have everything ready to be completed, let's move on to the final stage. Let's get our jam. By the third time it became a beautiful amber color, very thick and viscous. Just the way we expected to see him.
10. Put it on the fire, bring to a boil. Foam will form again, skim it off carefully. The finished product should be transparent and luminous.
Once it boils, cook for 5 - 6 minutes.
11. Then immediately pour into jars. To do this, you can use a wide-necked funnel.
The finished product should be approximately 2 liters, plus or minus a little. It depends on how juicy your fruits were.
12. Screw the lids on the jars, either screw-on or using a seaming machine. Then turn them over, cover with a towel and leave until completely cool.
13. Then store them in a cool, dark place, after turning them over to their usual position.
The method when the product is infused several times at long intervals is called “proofing.” It allows berries and fruits to be most well saturated with syrup and own juice. They can be said to be in liquid caramel.
Then heating again and cooling again. The fruits are completely soaked and this allows them to be preserved at least in their entire form, both in slices and in slices, and in the ones we cut them into.
So in this recipe, the slices were preserved in the form in which we prepared them. And the delicacy itself turned out very thick and beautiful.
Pitless apricots in a Redmond slow cooker
Prepare delicious jam, and you can also make jam in a slow cooker. The cooking process is not very different. At the end of the recipe I’ll tell you how to prepare it.
We will prepare our delicacy in a Redmond saucepan.
We will need:
- apricots – 1 kg
- sugar - 0.5 kg
- water - 0.5 cups
- lemon juice - 1 teaspoon
Preparation:
1. Wash and dry apricots. Then cut as you like. You can cut them only into two parts, or into four, or into slices of any size.
It is better to use dense fruits for cooking. Soft and very ripe ones will quickly lose their shape. But if you make jam, you can use them too.
2. Pour the prepared water into the multicooker bowl.
3. Add chopped apricots.
And sprinkle sugar on top. We don't use much sugar. But if you have a sweet tooth, you can add a kilogram of sugar per kilogram of fruit.
Cover the bowl with a lid.
4. Select mode - Stew, product - Vegetables. Set the time to 30 minutes. The contents will be cooked in this mode at a temperature of 99 degrees.
5. After 12 minutes, carefully open the lid. We see that the contents are already boiling, and foam has formed on its surface. It must be removed carefully.
But before you start doing this, you need to check whether all the sugar has dissolved. To do this, stir the mixture with the silicone spatula that was included in the kit, or use a wooden spoon or spatula. Be sure to stir starting from the bottom.
In principle, enough liquid has formed and nothing should burn
7. After 18 minutes, it’s time to turn off the multicooker. Mix the contents again and add lemon juice.
And then mix again.
8. Pour it hot into pre-washed and sterilized jars, cover with the same lids. Turn the jars over and cover with a towel. Leave it like this until it cools completely.
9. Then turn it back over. Store in a cool, dark place.
From this quantity of products you will get about a liter of jam. It is thick, amber-yellow, aromatic and very tasty. Therefore, anyone who likes to cook in a slow cooker - better than the recipe can not found
It really is very tasty!
Apricot jam in a slow cooker
Jam turns out thicker than preserves. And it is prepared to be eaten just like that, and also for use as a filling for pies, pies and muffins.
The difference from the previous recipe is that:
- It is not necessary to use dense fruits; you can take them very ripe.
- Apricots should be cut either into cubes approximately 1.5 cm in size or into small slices.
- Exclude water from ingredients
- Instead of lemon juice, add half a twisted peeled lemon or orange.
- You can also add their zest, grated on a fine grater.
Otherwise, the recipe remains unchanged. The proportions of apricots and sugar are the same, and the cooking process itself is the same.
Apricot halves in amber syrup, Polish style
And this is how they cook favorite jam in Poland. It has its own cooking characteristics; the sweet delicacy is considered a real delicious treat for real gourmets.
Despite this fact, preparing it is not difficult. Moreover, it is prepared in one step. There is no need to wait for it to infuse for 2 - 3 days. I just cooked it once and that was it. This once again proves the saying that “Everything ingenious is simple!”
And to make it more interesting for you, I decided to show it to you using a video example. We specially filmed it for this article.
This is such a simple and interesting recipe at the same time.
I think that the recipe will interest you and you will cook according to it. If not from two, then at least from a kilogram of fruit.
Apricot jam fried in a frying pan
There is also such an original, I’m not afraid of this comparison, method of preparation. Usually such a delicacy is not prepared for long-term storage, or store it in the refrigerator.
The recipe is interesting and very quick. And of course, very tasty. It cannot be otherwise when it comes to apricots.
We will need:
- apricots – 4 cans chopped apricots
- sugar - 2 identical jars
Preparation:
1. Wash the apricots thoroughly and let them dry. Then cut into two halves and remove the pit. Cut the halves into cubes 1.5 cm in size, or slightly larger.
Place them in a jar, in which you will later store your workpiece.
The peculiarity of this recipe is that we determine the amount of sugar in relation to the main product not in kilograms, but in cans. So, for two cans of chopped fruit we will need one identical can of sugar. Therefore, you need to put the cut fruits in a jar.
2. Place the frying pan over medium heat; it is better to take one with thick walls. Pour two cans of chopped fruit into it.
Then add one can of sugar.
Stir constantly until the sugar is completely dissolved. Fry the jam over medium heat and make sure it doesn’t burn; we don’t need caramel in this case. After some time, the apricots will release juice and the sugar will completely dissolve.
3. The contents settled down a bit and there was room for two more cans of chopped fruit and a can of sugar.
Add both and stir again until the sugar is completely dissolved. Fry over medium heat, stirring occasionally.
It is advisable not to leave the stove at this time, stir and monitor the condition of the ingredients.
4. Fry (or boil) until a fairly large amount of syrup is formed. Sliced fruits should be completely immersed in it, as if “bathing” in it.
5. Sterilize thoroughly washed jars. You can do this by steaming, in the oven, as in the previous recipe, or in the microwave. To do this, pour 100 ml of water into each jar and put them in the microwave. Set to full power and sterilize for 4 minutes. This is the fastest way.
After this time, remove the jars and drain the water.
Wash the lids, add water and boil for 4 - 5 minutes.
6. When our jam has released quite a lot of juice and all the sugar has dissolved in it, you can turn up the heat a little, note the time and fry it for 7 - 8 minutes.
You also need to remove the resulting foam.
7. Then pour it into jars; for this it is very good to have a funnel with a thick neck. Close the lids and turn them over, placing them on the lid. Cover with a towel and leave it like this until it cools completely.
8. Then turn them over again, in their usual position, and put them in a dark, cool place, or better yet, in the refrigerator.
To be honest, I have never stored such jam in an apartment, and I don’t know how it will behave there. Although I think that all other jams behave as usual. Heat treatment in principle, it was sufficient.
I cook it and store it in the refrigerator. And even then, not for very long. We start eating it about a month after preparation, and eat it before the cold weather sets in.
This amount of ingredients should yield 4 cans of the finished product. Provided that we use the same jars that we used to measure all the ingredients.
Greek apricot jam with walnuts
In the last article, I brought to your attention where in the middle of a whole apricot there was a pleasant surprise in the form walnut or apricot kernel nut.
It’s not for nothing that this method has such a name. Its preparation and preparation must be treated very delicately so as not to damage the fruits and maintain their integrity throughout the entire cooking process.
This recipe also calls for walnuts, but it’s easier to prepare. Although I must say that the result is no worse.
We will need:
- apricots – 1 kg
- walnuts - 3/4 cup
- sugar - 1 kg
Preparation:
1. Wash the apricots and let the water drain. Then cut into halves or quarters, as you wish and as you like. Chop the nuts not very finely.
2. Place one and the other in a bowl and cover with sugar. Shake the basin so that the sugar penetrates to the very bottom. This will promote faster and better juice release. Moreover, if you cut the fruits into quarters, the juice will begin to release faster.
3. Let the ingredients sit for 6 hours, during this time shake the contents every hour.
4. After the allotted time, check how much juice has been released. If there is enough of it for cooking, then good. If very little of it has formed, then pour in half a glass of boiled or spring water.
5. Place the bowl with all the contents on medium heat and keep there until the sugar is completely dissolved. While heating, you can shake it a few more times, or lightly stir the sugar so that it does not lie on the bottom and does not burn.
6. After the jam boils, set aside for 5 minutes and warm it thoroughly over low heat, skimming off the foam.
7. Then remove from heat and let cool and brew for 8 - 10 hours.
8. And after that, put it on the fire again and bring to a boil. Cook for 15 minutes, shaking gently every 5 minutes. This is necessary so that the apricot slices are evenly heated and saturated with syrup.
If you want to get a thicker product, cook for another 15 minutes.
In general, when making any jam you should know this trick. When intense foaming stops and the mass begins to boil more slowly at the same temperature, this means that our delicacy is cooked and ready to be put into jars.
9. By the end of preparation, the jars should already be sterilized. Pour the resulting product into them and turn them over, placing them on the lid. Leave it like this until it cools completely.
10. And turning it over again, store it in a cool, dark place.
Well, aren’t you tired of reading recipes? Tired?! Of course, it’s a responsible matter! I would like to make high-quality preparations for the winter so that neither work nor money go to waste. And for this you need to have delicious, proven recipes. Which is what I tried to offer you today.
Have you chosen something to your liking? I hope you chose. That's good! Then go to the market, buy delicious apricots and prepare the same tasty treat to the delight of yourself and all your loved ones.
Bon appetit!
Today I want to talk about how to cook thick apricot jam in slices for five minutes. Five-minute ones are good because they retain more vitamins, but they often turn out to be too liquid in consistency. Some people add more sugar or use sugar with pectin to avoid this. I will tell you how to make jam from pitted apricots, using a standard fruit-to-sugar ratio of 1:1, so that our five-minute jam will have a good thick consistency.
The most important thing is to choose the right apricots. The fruits should not be overripe and firm. We choose dryish varieties, usually they are oblong in shape. This is important not only for a thick consistency, but also so that the apricot jam turns out into slices, and our five-minute jam does not turn into jam. Overripe apricots will become soft and will not hold the shape of the slices.
Apricot jam, pitted in slices, five minutes
Products
Apricots - 1 kilogram (take the weight of peeled apricots, pitted)
Granulated sugar - 1 kilogram
1. Wash the apricots, remove the pits. It's not difficult, you can just break it in half with your hands, or you can use a knife. Now the peeled apricots need to be weighed. We measure out 1 kilogram. When purchasing, you need to take into account that the weight of the seeds will be approximately 100-150 g per 1 kg of fruit, and you may even get spoiled ones, so you need to buy with a reserve.
3. When the syrup has formed and all the sugar is wet, put it on the fire and heat it constantly, stirring carefully; when it boils, turn the heat down to the lowest setting, but so that the boiling does not stop, and cook for exactly 5 minutes, removing the foam.
4. Remove from heat and cool. After cooling completely, cook again for 5 minutes and cool. And we repeat the whole cycle again. In this way, the jam is cooked 3 times for 5 minutes. It may well be that you won’t have time to finish cooking this jam in one day, but don’t worry, leave it overnight at room temperature until the next time you cook it.
5. Before the last five minutes, you can add apricot kernels, they will add a special aroma, will be saturated with syrup and will be very tasty. But you can also make it without seeds.
6. Boiling jam should be immediately poured into clean, dry jars and closed. A temperature change can cause the jar to burst, so first pour the jam a little at a time and wait for the jar to heat up, and then you can top it up faster. It’s better to put the jar on a plate and put a spoon in the jar. The plate is there in case of failure, so that hot jam with fragments does not spread all over the table. A spoon has better thermal conductivity than a jar, and if you pour jam onto a spoon, it will take away a little of the excess heat, and the temperature will be distributed more evenly. You can close the jars with twist lids or use tin lids and a rolling machine. The necks of the jars must be free of chips, and the lids must be free of scratches and damage.
Five-minute jam from pitted apricots is my favorite - it turns out delicious, and the process is not too labor-intensive. Of course, you can’t do it in five minutes, but in total you can make jam in a day. Why then such a name, right? We will boil the apricots for no more than five minutes, we will do this in three stages - hence the five-minute. The result is very fragrant and aromatic slices soaked in syrup. You can serve this jam for tea, pancakes, cheesecakes, or fill pies with apricots. In any case, a decent result is obtained.
Prepare ingredients for making five-minute jam from seedless apricots for the winter.
Apricots for jam should be dense, sweet and strong in structure. Wash all apricots in cool water and dry slightly.
After breaking each apricot into two halves, the seeds can be thrown away, or you can use them for jam - break them and remove the kernel, it is the kernel that can be added during cooking apricot jam, it will give a pleasant almond flavor.
Cook a sweet syrup from sugar and water, if desired, you can add a little vanilla sugar, or you can add lemon zest or a little cinnamon.
Place the apricot halves into the hot syrup, place on the stove, bring to a boil and simmer for five minutes. Do not stir the apricots, just shake the pan slightly. Cool the apricots and syrup completely. Then boil again for five minutes. In total, you need to repeat the boiling three times.
Be sure to wash the jars with soda and steam or bake in the oven - whichever is more convenient for you. Boil the lids in clean water for 15 minutes.
Boil the apricots for the last time citric acid, remove the container from the stove.
Fill sterile jars with jam.
Immediately place a sterile lid on the neck of the jar. Roll up or screw the jar, place it upside down and cover with a blanket. Leave the jam for a day so that it cools completely. Then move it to a pantry or closet.
Five-minute jam from seedless apricots is ready for the winter. Enjoy your meal!
