Apricot jam: TOP 3 flavorful recipes

Do not miss the apricot season and prepare a sweet supply for the winter. If you are bored with ordinary apricot jam or you don't like it, try to cook it according to non-traditional recipes. The editorial staff of MustHub offers you three ways to make a delicious and fragrant jam from apricots. 

Apricot jam with kernels from the seeds

Ingredients

• Apricots — 3 kg
• Sugar — 3 kg

Cooking method

1. Wash the apricots with running water, cut them in half and remove the stone, putting it in a separate bowl.
2. Cover the apricots with sugar and put the juice on for a few hours or overnight.
3. Split the bones with a hammer and get the nucleoli.
4. Place the apricots in a large saucepan and put them on a small fire. When the jam boils, boil it for another 5-7 minutes, stirring gently. Remove the resulting foam.
5. Remove from the heat, let it cool completely and infuse. Then repeat the procedure again.
6. Fill in the bones and boil for the third time for 5-7 minutes. 
7. Pour the hot jam into pre-sterilized jars and roll up the lid. Turn the jars upside down and cover with a towel until completely cooled. 

Apricot jam with orange

Ingredients:

• Apricots — 2 kg
• Orange — 2 pcs.
• Sugar— 2 kg

Cooking method

1. Wash the apricots and remove the seeds, dividing them into halves.
2. Fill the apricots with sugar and put the juice on for an hour.
3. Grate the orange zest on a grater. The rest of the peel and the white film are separated from the pulp. Cut the meat into pieces.  
4. Add the zest and orange pulp to the apricots and mix.
5. Put it on a small fire. After boiling, cook for 5-7 minutes.
6. Pour the hot jam into sterilized jars and roll up the lid. Turn the jars upside down and cover with a terry towel until completely cooled. 

Apricot jam without sugar and cooking

Ingredients

• Apricots — 1 kg
• Honey — 300 g

Cooking method

1. Wash and dry the apricots, remove the seeds. 
2. Crush them in a mash with a pusher or in a blender.
3. Add honey and mix. Leave for an hour, then mix again. Then put it in the refrigerator for 12 hours. 
4. Mix thoroughly every hour so that the jam becomes a thick homogeneous mass. 
5. Pour the finished jam into sterilized jars and roll up the lid. 
6. You need to store such jam in the refrigerator. The shelf life is one year.