4 best apricot and apple jam recipes for the winter

4 best apricot and apple jam recipes for the winter

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One of the best ways to prepare fruit for the winter is to make jam with it. Apples are most often used for cooking the dessert. But if you add apricots, as well as other fruits, berries or spices to them, the taste of the treat becomes softer and more unusual. There are many proven recipes for apricot and apple jam, some of which we will discuss below.

Features of making apple-apricot jam for the winter

The suitability of a product for consumption in winter depends on the preparation of the fruit and adherence to the recipe.


  • do not use overripe fruits for harvesting, with signs of rot - the jam can ferment or turn sour;
  • follow the recipe, do not arbitrarily change the amount of sugar;
  • do not overcook the jam until it is dark brown;
  • pour dessert only into clean sterilized containers;
  • observe storage rules.

Removing the seeds from the fruit is an important point. This is done so that hydrocyanic acid contained in the kernels does not stand out in the jam. Such a delicacy is stored longer and is not hazardous to health.

How to prepare raw materials?

The correct choice of fruit determines the taste and shelf life of the piece. It is better if these are fruits collected in their own garden. They are more fragrant and juicy. However, you can buy good fruits in the store, if you take into account the recommendations:

  • choose ripe fruits, with a uniform color, without dark spots and blotches;
  • fruits should have a dense skin, without cracks or damage;
  • apricots should be slightly soft to the touch, apples - on the contrary, dense;
  • the aroma of apples and apricots should be clearly expressed, without any admixtures of chemicals.

All fruits are sorted out before harvesting, the stalks, leaves, core are removed. The fruits are thoroughly washed and, if necessary, crushed.

Container preparation rules

Duration of preservation storage depends on the cleanliness of the container. For the preparation of jam, glass containers with a volume of 0.5 to 2 liters are taken. Before packaging the product, the jars are thoroughly washed using baking soda, rinsed several times with running water, and sterilized.

Sterilization methods:

  • in the oven;
  • on the teapot;
  • in a microwave oven or double boiler;
  • for a couple;
  • in the dishwasher;
  • with a preparation in the oven or a pot of water.

The sterilization time depends on the size of the container, the process takes at least 15 minutes.

Seaming caps are made of metal with rubber bands or threads. For sterilization, they are placed in a pot of boiling water for 10 minutes. The lids are processed just before sealing the containers.

How to make a treat?

Apple-apricot jam is prepared in different ways. Spices, citrus fruits, various herbs and berries are added to the dessert.

Classic recipe


  • apricots - 1 kg;
  • apples - 1 kg;
  • sugar - 1.5 kg;
  • water - 500 ml.

Chop the apples peeled from the seed capsule and peel, add water and simmer for 5 minutes. Drain the water, cool the fruit and mix with the pitted apricots. Prepare sugar syrup in a separate container, add to the prepared fruits. Leave to infuse for 4-5 hours, then send to the stove. Cook the workpiece for half an hour. If the apples and apricots are too sweet, you can add 5 g of lemon juice during the cooking process.

With added cinnamon


  • apples - 500 g;
  • apricots - 500 g;
  • sugar - 400 g;
  • water - 100 ml;
  • cinnamon - 10 g.

Wash the apricots, divide into halves, remove the pit, cover with sugar. In apples, remove the core, peel, add water and cook until thickened. Crush the resulting mass until puree, mix with apricot slices. Add cinnamon to the preparation and simmer for 10 minutes. Arrange the finished jam in jars and put in a cool dark place.

With viburnum


  • apples - 1 kg;
  • apricots - 500 g;
  • viburnum - 400 g;
  • sugar - 700 g;
  • water.

Remove the peel from the apples, cut out the seed chambers, divide into slices. Remove pits from apricots, cut in half. Put chopped fruits in a container, add viburnum berries, water, sugar. Mix the mass thoroughly and send to simmer over low heat for 10 minutes. Grind the thickened dessert with a blender and pass through cheesecloth to remove the seeds and peels of the berries. Cook the resulting puree for another 10 minutes. Remove from heat and place in sterilized containers.

With lemon balm and lemon


  • apricots - 1 kg;
  • apples - 1 kg;
  • sugar - 800 g;
  • lemon - 2 pcs.;
  • Melissa.

Wash the fruits, cut into small pieces. Sprinkle chopped fruits with sugar, add a glass of water and send to languish. Using a grater, remove the zest from the lemon, add to the fruit. Mix thoroughly and cook for 10 minutes. Add lemon balm leaves to the sweet mass and keep on low heat for another 10 minutes.

The resulting jam can be chopped to a puree state or put into jars unchanged.

Storage specifics

The jam is stored in a dark cool room with low air humidity. Dessert does not tolerate changes or freezing temperatures. The product can be consumed without signs of mold or fermentation for 3 years. If the seeds were not removed from the fruit during the making of the dessert, the delicacy is stored for no more than a year.

Keep an uncorked jar of jam in the refrigerator, consume within 2 weeks.

Watch the video: The Easiest Way To Make Any Homemade Fruit Jam feat. Krewella (July 2022).


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