Traditional recipes

Apricot jam

Apricot jam

Apricots from my garden .... I made compote, but also two kinds of jam ... in one I passed the apricots through the robot, and in this apricot jam recipe I finely chopped the apricots ... delicious ... I had 10kg of apricots from which I made jam, several times ... I made them in a cauldron ...

  • 2 kg apricots without seeds
  • 1.10kg old
  • 2 gelfix 2: 1 envelopes from Dr. Oetker

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot jam:

Finely chop the apricots and put them in a pot with 4 tablespoons of sugar and 2 sachets of gelfix, mixing well. Let it start to boil, stirring from time to time. When it starts to boil, add the rest of the sugar, mix well and let it start again. to boil, leave it for another 10-12 minutes from the boiling point, stirring constantly and taking the foam formed on top apricot jam.

We stop the fire and put it on apricot jam in clean jars. We overturn the jars with apricot jam on the lid and leave them for 10 minutes, then turn them over and put them in a warm place.

We leave the jars with apricot jam covered with a blanket until the next day.

Tips sites

1

apricot jam it is ideal as a topping for various desserts


  • 2 kg of well ripened apricots (weighed after removing the seeds)
  • 1 kg of sugar
  • juice from a lemon

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SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


SWEET and APPLE GEM - traditional recipes

It is a pity not to take advantage of apricots when they are in season, to preserve them for the winter in the form of jam, jam, compote or syrup. Some describe the taste of apricots as a combination of peach and plum, sweet-sour. They are great for pies and other desserts.

Related to peaches, apricots have a velvety skin and dense flesh, not very juicy, but rather fine and delicious. Apricots contain in particular the following nutrients: provitamin A (in large quantities), vitamins C, B1, B2, B5 and PP, potassium (in large quantities), copper, fiber and antioxidants.

• 1 kg of apricots
• ½ kg of invert sugar (recipe in This article )

If you do not have invert sugar, use raw or brown sugar.

Wash the apricots, drain them, clean them of the seeds and place them in a large pot. Pour the sugar over them, and mix gently, not at all. Let them cool for 2-3 hours or overnight, then put the bowl on low heat until the sugar melts. (If you want, you can pass the apricots in the pot with a vertical blender, to get a finer jam). Increase the flame of the stove a little, stirring constantly with a wooden spoon, so that the jam does not stick to the pot.

Apricot jam is sufficiently bound when it leaves no juice at all when you put it in a flat plate. Take the pot off the heat and wash the jars. Dry them well, wipe them and string them on the table. Pour the jam into jars, then close them tightly.

You can add other flavors to the apricot jam, such as cinnamon, ginger or lemon or orange juice / peel.

Apricot jam - recipe

• 1 kg of apricots
• 1 kg of invert sugar

If you have more apricots and want to prepare a larger amount of jam, increase the amount of ingredients, respecting the ratio of 1: 1. Wash the apricots well, then remove the seeds. Put them in a large pot with a thick bottom, in which you usually make jam or jams. Add the sugar over them and mix. Cover the pot with a lid, and let them cool for 3-4 hours.

After this interval, put the pot on the fire, so that the jam boils. Mix often with a wooden spoon, as this jam tends to stick to the bottom of the pot. The boiling process takes a few hours, until the jam is well bound.


How do we get a thick and shiny apricot jam with a wonderful taste?

To obtain an apricot jam with a perfect consistency, it is important to boil it over medium to high heat and stir very often. I know that you have always been urged to boil the jams over low heat, but the lower the heat, the harder it will be to evaporate the liquid. This is also the reason why you get liquid jams. However, do not leave the jam and stir as often as possible. Being a high temperature, the jam can burn very easily. Even if you have large quantities of fruit, divide them so that you have a maximum of 3 kg of fruit for each round of jam. Believe me, the cooking time will be even shorter in this way, than if you put 10 kg once to boil.

When the wonderful apricot jam is thick enough for your taste, you can pass it with a vertical blender or leave it as it is. I don't pass it because the fruit falls apart enough during cooking. If, however, you have capricious family members who do not want the pieces of fruit in jam, you can take care of it without any problems. While it is still hot, put the jam in sterilized jars and close them tightly. To sterilize the jars, wash them with water and detergent, then either boil them or put them in the hot oven until they are completely dry. Do not put the lids in the oven, but scald them with boiling water. If you like homemade jams, try my recipe plum jam. It is wonderful and fragrant for women.


Apricot jam with vanilla

Today we prepare together a recipe full of taste and childhood memories - APRIL GEM WITH VANILLA!

When Margarita Sugar challenged me to cook a recipe that reminds me of my childhood, I thought of pancakes, pies, semolina with milk and other goodies that our mother and Grandma Sia made for us. And I realized that most have in common GEM or SWEET!

I still remember waiting for spring with great pleasure, because it means two things: STRAWBERRY GEM and APRICOT GEM! And, implicitly, a tall tower of fresh pancakes to fill with your favorite jam! My brother prefers the strawberry one, I prefer the apricot one. When Grandma poured the hot jam into the jars, we knew she was going to seal them and we didn't have access to them anymore, so we hoped, offf as we hoped, that the jars wouldn't fill up and something would remain for us! Of course, there was always jam that we enjoyed warm, freshly made!

Because dear recipes are kept in the family and passed down from one generation to another, Buni taught Mother Lucia the secrets of jams and, of course, the recipes remained written in the "mother's notebook", that notebook in which only the more beloved and good recipes.

In the recipe of Apricot jam with vanillaI used Margaritar Zahar Gelifiant 1: 1, a sugar designed specifically for jams. Why? Because it binds the composition much faster! This means that we no longer have to boil the fruits very much, and their aroma, color and nutritional properties are much better preserved. The 1: 1 ratio means that we use 1 kg of gelling sugar for 1 kg of fresh fruit. Remember, we never add water to jam or jam!

I washed the apricots, cut them into suitable pieces, boiled them with gelling Margarita sugar and I boiled for a few minutes from the moment the composition boiled. The outcome? A very brightly colored and fragrant apricot jam, with pieces of fruit! What are you aiming for? At a pantry full of colors and flavors, without too much effort!

See also the recipe for Mango chutney with hot peppers (click on the title to access the recipe), a jam recipe with exotic origins, but which quickly finds its place in our kitchens.


  • 3.5 kg of well-ripened apricots
  • 2 kg of sugar
  • The juice of two lemons
  • A cinnamon stick.

Method of preparation

Wash the apricots, remove the seeds and cut each fruit into 4 or 6 pieces. Half of the apricot composition is mixed with a blender and put over the rest of the chopped apricots, sugar, lemon juice and cinnamon stick.

Boil everything for about 15 minutes, during which time stir periodically. After this time, remove from the heat, allow to cool, remove the cinnamon stick and mix the whole composition.

Boil the mixed composition again, mix continuously and remove the foam as soon as it forms. Apricot jam is boiled for 1.5 hours.

When ready, place hot in clean, sterilized jars, close the lids and turn the lid down for about an hour. After it has cooled, the apricot jam is kept in a ventilated and cool place.

Apricot jam

Surprise your loved ones with a blackberry jam! You have the recipe!


  • 3.5 kg of well-ripened apricots
  • 2 kg of sugar
  • The juice of two lemons
  • A cinnamon stick.

Method of preparation

Wash the apricots, remove the seeds and cut each fruit into 4 or 6 pieces. Half of the apricot composition is mixed with a blender and put over the rest of the chopped apricots, sugar, lemon juice and cinnamon stick.

Boil everything for about 15 minutes, during which time stir periodically. After this time, remove from the heat, allow to cool, remove the cinnamon stick and mix the whole composition.

Boil the mixed composition again, mix continuously and remove the foam as soon as it forms. Apricot jam is boiled for 1.5 hours.

When ready, place hot in clean, sterilized jars, close the lids and turn the lid down for about an hour. After it has cooled, the apricot jam is kept in a ventilated and cool place.

Apricot jam

Surprise your loved ones with a blackberry jam! You have the recipe!


Apricot jam with vanilla

Today we prepare together a recipe full of taste and childhood memories - APRIL GEM WITH VANILLA!

When Margarita Sugar challenged me to cook a recipe that reminds me of my childhood, I thought of pancakes, pies, semolina with milk and other goodies that our mother and Grandma Sia made for us. And I realized that most have in common GEM or SWEET!

I still remember waiting for spring with great pleasure, because it means two things: STRAWBERRY GEM and APRICOT GEM! And, implicitly, a tall tower of fresh pancakes to fill with your favorite jam! My brother prefers the strawberry one, I prefer the apricot one. When Grandma poured the hot jam into the jars, we knew she was going to seal them and we didn't have access to them anymore, so we hoped, offf as we hoped, that the jars wouldn't fill up and something would remain for us! Of course, there was always jam that we enjoyed warm, freshly made!

Because dear recipes are kept in the family and passed down from one generation to another, Buni taught Mother Lucia the secrets of jams and, of course, the recipes remained written in the "mother's notebook", that notebook in which only the more beloved and good recipes.

In the recipe of Apricot jam with vanillaI used Margaritar Zahar Gelifiant 1: 1, a sugar designed specifically for jams. Why? Because it binds the composition much faster! This means that we no longer have to boil the fruits very much, and their aroma, color and nutritional properties are much better preserved. The 1: 1 ratio means that we use 1 kg of gelling sugar for 1 kg of fresh fruit. Remember, we never add water to jam or jam!

I washed the apricots, cut them into suitable pieces, boiled them with gelling Margarita sugar and I boiled for a few minutes from the moment the composition boiled. The outcome? A very brightly colored and fragrant apricot jam, with pieces of fruit! What are you aiming for? At a pantry full of colors and flavors, without too much effort!

See also the recipe for Mango chutney with hot peppers (click on the title to access the recipe), a jam recipe with exotic origins, but which quickly finds its place in our kitchens.


Whole apricot jam

Method of preparation

Choose as strong and firm apricots as possible that wash well with cold water. Using a metal rod, remove the seeds from the inside without damaging the shape of the apricot.

In a large bowl, large enough to allow the apricots to be placed in a single layer, put the sugar, water and lemon juice. Put everything on the fire and leave for about 10 minutes, until the syrup begins to become more concentrated. After this time, add the apricots in the syrup and leave for a few more minutes, until they reach the boiling point again.

Remove the jam from the heat, cover the bowl with a lid and leave at room temperature for 24 to 48 hours, during which time the sugar has time to extract water from the pulp of the fruit and they harden.

After these hours, the jam is boiled again, over low heat, and left for about 30 minutes. Do not mix in the jam because the fruit could be destroyed, but only move the bowl from time to time so as not to stick the jam to the bowl.

To check if the jam is ready, put a small drop of syrup on a plate, and if it is too liquid, then wait until it cools and draw a line in the middle. If the drawn route does not disappear immediately and is maintained, it means that the jam is ready.

Apricot jam

Apricot jam

  • 3.5 kg of well-ripened apricots
  • 2 kg of sugar
  • The juice of two lemons
  • A cinnamon stick.

Method of preparation

Wash the apricots, remove the seeds and cut each fruit into 4 or 6 pieces. Half of the apricot composition is mixed with a blender and put over the rest of the chopped apricots, sugar, lemon juice and cinnamon stick.

Boil everything for about 15 minutes, during which time stir periodically. After this time, remove from the heat, allow to cool, remove the cinnamon stick and mix the whole composition.

Boil the mixed composition again, mix continuously and remove the foam as soon as it forms. Apricot jam is boiled for 1.5 hours.

When ready, place hot in clean, sterilized jars, close the lids and turn the lid down for about an hour. After it has cooled, the apricot jam is kept in a ventilated and cool place.

Apricot jam

Surprise your loved ones with a blackberry jam! You have the recipe!


Video: Σπιτική μαρμελάδα φράουλα, αρωματική με πλούσια γεύση (October 2021).