Apricot jam

To prepare the jam, you need to take strong apricots, not too ripe, but already brightly colored. In such apricots, there is more pectin than in over-ripened ones, which means that the jam will have the right consistency.

Apricot jam: 1 version

Here is one of the simplest recipes of jam from apricots. For its preparation you will need only two ingredients. To make jam, you need to take:

• 
  1 kg of apricots
• 
  1 kg of sugar

Apricots are mine, remove the bones and cuteach fruit in half. Three quarters of apricots are passed through a meat grinder. The resulting mashed potatoes are cooked on moderate heat until thickening, stirring constantly. Then add sugar and cook until it completely dissolves. In boiling puree we put the remaining halves of apricots and cook until ready. Hot jam is poured into prepared cans, pasteurized for about 20 minutes, rolled up.

Apricot jam: 2 variant

And here's another option for cooking apricot jam. To make a jam on this recipe, we will need to take these products:

• 
  1 kg of apricots
• 
  800 g of sugar
• 
  6 g of citric acid

Apricots thoroughly washed, remove pits,cut into quarters and put in cold water with the addition of citric acid (1 tsp without top to 1 liter of water). After a while three quarters of apricots are poured with a small amount of water and boiled until soft.

Add 200 g of sugar and continue to cook,stirring constantly. After 15 minutes, add portions of the remaining sugar, put the remainder of apricots and citric acid and cook until ready (jelly-like consistency). At the very end of the cooking, we remove the foam, distribute the hot jam over sterilized jars and cap it.

Apricot jam in the microwave

If you do not want to stand at the stove in the summer heat and wait while jam is cooked, you can make jam from apricots in a microwave oven. To do this you will need the following ingredients:

• 
  apricots - 1 kg
• 
  sugar - 700 g
• 
  water 50 ml

Apricots are mine and remove the bones. Prepared apricots are transferred to a three-liter microwave oven. Add water and prepare apricots at the maximum capacity of 4.5-5 minutes (periodically they need to be stirred). Ready-made apricots should be very soft.

Sugar is heated for 4-5 minutes at full power, andthen pour it into hot apricots. Stir thoroughly to allow the sugar to dissolve. We cook jam in a sealed container at 100% capacity for 11-13 minutes, until it thickens. Ready jam poured into heated jars and close.

Apricot jam with currant puree

If you are afraid that apricots will not have enough of their own pectin for apricot jam to have a jelly-like consistency, you can add currant puree to it when boiling. For the preparation of jam, take:

• 
  700 g of sugar
• 
  600 g of apricots without pits
• 
  400 g currant puree

Apricots are thoroughly washed, remove pits andcut into quarters. Separate three quarters of apricots, add currant puree to them, quickly bring to a boil and cook for about three minutes. Then add a fourth of the sugar and cook for another 10-15 minutes.

Add the remaining sugar (in parts) andapricots, boil, constantly stirring, until the jam begins to resemble jelly. With boiling jam we fill the prepared cans to the brim, immediately cork and set it upside down for cooling.

Bon Appetit!