With the arrival of autumn, our body begins to experience a lack of vitamins and minerals. The fruit and berry season is over, and the new one will not be soon. Therefore, in order for our body to receive nutrients throughout the year, it is necessary to harvest fruit for the winter. Favorite delicacy and good medicine in our area from time immemorial has been apricot jam. It is prepared easily and stored for a long time. About him - in our article.
About the taste and benefits of apricot delicacy
To make it easier to assess how useful apricot jam can be, you should familiarize yourself with its composition.
Vitamins:
- retinol (A) - 0.025 mg;
- beta-carotene (A) - 0.3 mg;
- tocopherol (E) - 0.8 mg;
- ascorbic acid (C) - 2.4 mg;
- thiamine (B1) - 0.01 mg;
- Riboflavin (B2) - 0.02 mg;
- Niacin (B3) - 0.2 mg.
Macro elements:
- potassium (K) - 152 mg;
- calcium (Ca) - 12 mg;
- magnesium (Mg) - 9 mg;
- sodium (Na) - 2 mg;
- phosphorus (P) - 18 mg.
Of trace elements The product contains iron in the amount of 0.4 mg per 100 g of berries.
Learn more about the composition and beneficial properties of apricot and apricot kernels.
Due to this composition, the product acquires the following healing abilities:
- normalizes the bowels;
- normalizes the cardiovascular system;
- strengthens the immune system;
- treats cough and cold;
- has antipyretic effect;
- improves visual acuity;
- fighting asthma;
- It is a good prophylactic against anemia and atherosclerosis.
It is pleasant to treat with this medicine, especially for children, because it has a great taste, and there are practically no contraindications. The only thing that can harm the jam is sugar. Therefore, it should be taken with caution to diabetics.
Did you know? Apricot came to us from Armenia. Its scientific name Prunus armeniaca translates as "Armenian plum".
Apricot preparation
Harvest of fruits in season before conservation needs preparation. First, apricots get over. It is necessary to select ripe fruit, but not soft, without mechanical defects. Then they are thoroughly washed in a saucepan or under running water in a colander. After leaving to dry, putting the fruit on cotton cloth. When the apricots are dry, the flesh is separated from the stone and cut into slices of the required size.
Apricots for the winter can be dried or frozen, as well as making various preparations (for example, sweet-scented compote).
Preparation of cans and lids
While the fruit is dry, you can prepare the banks.
There are several sterilization methods:
- The first is on the steam bath. To disinfect the container in this way, you will need a special lid with a recess under the neck of the jar. This cover-stand is put on the pan, in which water boils. A bank is placed on top of the neck. Five minutes is enough for sterilization. Clean tare is removed using tacks, shaken off over the sink and put on the table to cool.
- The second is boiling water. A spoon or fork is put into the jar and boiling water is poured. A metal object will remove heat from the glass and will not allow the container to burst. After five minutes you can drain the water.
- The third is in the oven. The washed jars are put in a cold oven. Exposed temperature 120-130 degrees. When the oven warms up to the desired temperature, you need to detect five to seven minutes. It is necessary that the moisture from the cans is completely evaporated. The oven turns off, the door opens to allow the glass container to cool.
The covers are easy to sterilize. They must be immersed in a pan in which hot water is poured, and put on the fire to boil for five minutes. Then the covers are laid out on a towel to dry out.
Thick apricot jam
The density of this product is achieved due to the duration of preparation. The dish turns out saturated and retains all the useful components of the fruit.
Ingredients
For jam you need:
- apricots -1 kg;
- sugar - 1 kg.
And also need a pan, liter jar and cover.
Important! Fruits should be weighed after pitting.
Recipe
Jam is prepared for three days. It should infuse more than boil down.
We describe step by step recipe:
- First, cook apricots. They need to sort and wash, then dry thoroughly. Now separate the pulp from the bone. To do this, simply break the fruit on the sideline or cut it with a knife.
- Peeled fruits are poured with sugar and left to stand from evening to morning, so that they let the juice.
- In the morning we place a container of jam on the stove, bring to a boil and boil for two or three minutes. We remove from the stove until the next day.
- Then again put on a low fire, bring to a boil and set aside to infuse.
- The next day, boil the jam and boil for five minutes. We remove the foam. Pour into a clean jar. We roll the lid and put the jar on the neck to check the density of the lid. Sweet vitamin product is ready.
Video: recipe for thick apricot jam
Five Minute Jam
Although the jam is called "Five minutes", the duration of its preparation is much longer. Five minutes it only cooks.
Ingredients
To make it you need:
- apricots - 1 kg;
- sugar - 400/500 g.
From the dishes we need pots, jars and lids.
Familiarize yourself with recipes for making five-minute jam from wild strawberries, black currants, apples.
Recipe
The required number of apricots we sort out, wash and dry. Separated from the seed, cutting the fruit with a knife. If the apricot is large, then each slice can still be cut into two parts.
- Sprinkle raw materials with sugar and leave for three to four hours under the lid to let the fruit juice.
- Cooking jars and lids. We sterilize them in any way described above.
- Put the raw materials on a slow fire, bring to a boil. Stir periodically. Cook for 5-7 minutes.
- Hot product is poured into jars and covered with lids.
- Banks put on the neck, wrapped and wait until cool. Sugar in this jam a bit, so you need to store it in a cool place.
Video: cooking apricot "Five minutes"
Apricot kernels jam
Kernels make the taste of the dish richer and more savory.
Ingredients
Ingredients of jam:
- apricots - 1 kg;
- sugar - 1 kg.
And already traditional - pan, liter jar and lid.
Learn how to make jam from raspberries, red and black currants, strawberries, gooseberries, grapes, pears, plums, quince, lingonberries, sweet cherries (white), tangerines, red rowan, thorns, hawthorn, tomatoes, pumpkins, melons.
Recipe
- The washed and sifted fruits are separated from the stones that are not discarded.
- Lay apricot slices on the bottom of the pan in a single layer convex part down. Sprinkle with sugar.
- Again, lay out a layer of apricots and sprinkle with sugar. We alternate layers until the fruits run out.
- Leave at 8-10 hours for apricots to let the juice.
- Then, using a hammer, we extract the nucleoli from the bones and add them to the jam.
- After 6 hours, put the pot on a slow fire and bring to a boil. Remove the foam and leave to cool (about 4-6 hours).
- Once cooled, place the jam on the stove, bring to a boil, remove the foam and leave to cool again.
- For the third time again put on a low fire, boil and boil for 15-20 minutes. While cooking, you need to gently stir the jam.
- The hot product is poured into the cans and rolled into the lids.
Important! Short heat treatment allows you to keep apricot slices whole.
Video: recipe for making apricot jam with kernels
What can be combined and what to add
Apricot jam with orange. Take 4 kg of apricots and 1 kg of oranges. All my fruits, oranges, cut into small slices, and remove the apricots from the bones. Fall asleep 2 kg of sugar and leave for two hours. After boiling over low heat and leave to cool. After boiling again.
With almonds. We take 100 g of grated carrot, 600 g of apricots, a small piece of grated ginger, 500 g of powdered sugar, lemon juice, 100 g of crushed almonds. In a three-liter pot, pour water and throw carrots into it. Put on the fire and boil until the carrots soften. Drain the water, add the apricots, peeled. Cook for five minutes. Add the remaining ingredients, except nuts. Mix well and cook for 15 minutes. Pour almonds into jam and leave to cool the product. Pour slightly cooled jam over the cans and roll up the lids. 
With nuts. You need to take 1 kg of apricots, 300 grams of peeled nuts, three glasses of sugar. Fruits wash and separate from the seed. Put the slices in a bowl and add sugar. All mix. Leave to stand for a day. Then pour the raw material into the pan and set on low heat. Cook for 15 minutes, cool. Again set on fire and leave for a quarter of an hour to cool. Repeat the procedure again. Add the nuts and cook for 20 minutes, constantly stirring the contents of the pan. Hot product is poured into cans and closed. 
With spices. 800 g of apricots, 600 g of sugar, 50 ml of lemon juice, 0.5 tsp. ground cinnamon, 150 grams of almonds. Washed and separated from the seeds of the fruit lay out in a pan and fall asleep with sugar. Leave for three hours to let the juice. After a specified time, add lemon juice, cinnamon. Put the pot on the fire and cook for 15 minutes. If necessary, remove the foam. After a quarter of an hour, remove the jam from the stove and whip with a blender. Insist 20 minutes. Again bring to a boil and add almonds. Stir for 20 minutes over low heat. Spill on the banks.
Where can I add and with what to serve
If you cooked jam, preserving the integrity of the fruit, you can add it to any sweet pastry. Whole slices will never flow out of closed flour products (pies, rolls). Their consistency does not change during freezing. This allows you to use the jam and for making ice cream, yogurt, glazed curd bars, sweet curd mass. 
Because of its amber color, apricot jam will look great as an independent sweet dish on any holiday table. 
Jam is suitable for cooking meat dishes. Here it acts as a marinade or a glaze to make an appetizing crisp. For example, you can mix apricot jam with soy sauce, ketchup and add a little water. Pork ribs are poured with this mixture during frying.
Did you know? "Apricot jam" - the so-called story of A. Solzhenitsyn, printed in 1995. It does not describe the recipe for the preparation of the product, but tells about the peasant guy’s wanderings after the dispossession of his parents. Apricot jam in the story acts as a symbol of prosperity, stability, generous tea drinking.
Why are the lids on the banks blown up and how to prevent it
The reasons for this may be the following factors:
- fruits are poorly enumerated and washed. Dust particles got into the jar and became a breeding ground for bacteria;
- rotten or damaged fruit caught;
- little sugar is added to the jam, which acts as a preservative and does not allow harmful microflora to develop;
- short heat treatment, which is why not all bacteria died;
- poorly sterilized jars and lids;
- The lid is not sealed.
How to avoid swelling lids on the banks:
- thoroughly wash and sort the raw materials for conservation;
- well prepare jars and lids;
- falling asleep as much fruit as possible;
- boil the jam so that it is transparent and the fruits are evenly distributed throughout the volume.
Apricot Jam: Housewives Reviews
There is a huge number of recipes for cooking apricot jam. We brought only a small part of them. But each of them is unique and will definitely appeal to you and your loved ones!
