Apricot confiture – a tender dessert with the taste of the sun

Apricot confiture is a tender dessert with the taste of the sun.

Confiture is a jelly-like sweet dish made from berries or fruits. In this case, the fruits can be crushed completely or in the form of pieces - if they are fruits, or completely - if they are berries. The highlight of the confiture is its jelly-like state. It is achieved due to the presence of gelling substances in the fruits themselves or the addition of artificial gelling agents.

Confiture is prepared from various berries and fruits.
Apricot confiture is one of the most recognizable and is valued for its beautiful taste, delicate thickness and sunny orange color. The main principles of making apricot jam

All confitures are prepared approximately according to the same scheme.

First, the fruit—in our case, apricots—is washed and removed from its pit. It is better to remove the skin as well, since these fruits have quite dense and shaggy skin. Apricots are cut into pieces or crushed most painstakingly. Cover with sugar or add sweet syrup and cook for a certain amount of time.

There may be the addition of flavorings - lemon juice, orange juice or their zest, anise, mint, lavender, alcoholic beverages such as liqueur or cognac. A mix is possible, in other words, a combination of apricots and other fruits and berries in confiture.

Gelatin, agar-agar, pectin, and gelfix can be added as a gelling agent.

Ready-made apricot confiture, if it is prepared for the winter, is poured into jars and covered with lids. Keep cool.

Regular apricot jam

This is the easiest, most basic recipe for making apricot confiture. No gelling substances are added here - a suitable mixture is obtained due to their content in the apricots themselves. But in this case, a fairly large amount of sugar is taken, so the recipe is for the biggest sweet tooth.

One and a half kilograms of unpeeled apricots

Two kilograms of sweet sand

Approximately 300 ml water.

First you need to prepare the syrup, as it is consumed cool. Boil water and sugar together for a couple of minutes.

Rinse the apricots, put them in boiling water for a few minutes, then in cool water. After the procedure given to us, they are simply cleaned of the skin.

Remove the pits and dip the apricot halves into the cool syrup.

Place over low heat and keep until boiling, stirring constantly and removing foam.

When the mixture begins to boil, turn off the heat, put it in a cold space and leave it there for at least one-half of the day.

Then heat it again over low heat, and repeat this for the 3rd time. A sign that the confiture is ready is that the apricots should not float, but form what appears to be a single mass.

Pour the roast into jars; if you plan to store it for a long time, cover it with steel lids. If you use it soon, let it cool and cover with nylon lids. Vanilla apricot confiture

This option is identical to the basic one, but it does not require such a huge amount of sugar, and the addition of lemon juice and vanilla diversifies the taste and smell of the dessert.

A little more than a kilogram of apricots - based on the fact that without seeds there will be a kilogram

4 cups sugar

A pack of vanilla sugar or vanillin on the tip of a knife

Juice of 1 lemon.

If desired, peel the apricots, but you can also discard them.

Cut the fruits in half, remove the seeds.

Mix sugar with vanilla.

Place in an enamel bowl, cover with sugar and leave overnight (that is, in the dark) . It is better to cover with a lid so that the smell of vanilla does not spread too much.

After the allotted time, put the dishes on low heat, add lemon juice and keep until the sugar dissolves.

When the sugar has completely dissolved, add heat and cook for a quarter of an hour, removing the foam. The mixture should boil, but not very violently.

Then reduce the heat again and cook until done. Readiness is checked using a large drop on a plate. They pass over it with a dry spoon or something similar. The halves of the drop should not connect.

When this state is reached, the confiture is ready. It must be poured into containers and closed. Turn over, stand, covered, for several hours. Store in a cool place. Apricot confiture with pectin

Pectin is a gelling substance that is created from extracts of apples and citrus fruits. When making confiture with this additive, lemon juice is not needed in the recipe. The ratio of apricots to sugar depends on what kind of pectin it is. The package usually indicates its relationship with the ingredients of the dish. For example, let’s take the average pectin ratio – 1:2. If the 2nd number is less, then you need to take more sugar. And, accordingly, on the contrary.

A kilogram of small apricots - assuming that the peeled ones will yield approximately a kilo

Package of pectin labeled 1:2.

Prepare the apricots. If desired, remove the skin by dipping the fruit in boiling water. Remove the seeds.

Finely chop the fruit with a knife.

Mix apricots with sugar and pectin and place over high heat.

Stir constantly so that the sugar does not burn, but dissolves. If the mixture is very thick, you can add a couple of tablespoons of water.

After boiling, reduce the heat slightly and simmer for 5 minutes. With pectin, the cooking time for crushed apricots is quite short.

Remove from heat, pour into jars, close. This dessert is reminiscent of marmalade, with pieces of fruit in it. If you want a more watery confiture, add more water when cooking. Fruits and herbs: apricot confiture with lavender and lemon

The smell of lavender plants adds an unusually pleasant note to apricot jam. And the introduction of lemon makes the dessert not cloying and enriches its taste. Lemon juice and zest can be replaced with orange, and lavender with mint.

Kilogram with small apricots

Sugar depending on desire from 500 grams to kilograms

1 whole large lemon or two small ones

A teaspoon of dried lavender plants.

Wash the apricots. If the skin is smooth, and they themselves are very mature, then you don’t have to peel them. If the fruits are not very soft, and the skin has obvious fluff, it is better to peel it. Place in boiling water for a few minutes, cool, and remove the skin.

Remove the seeds and divide into halves.

Place in a container for making jam, pour out the sugar.

Remove the zest from the lemon using a grater or a special device - you should get a couple of teaspoons.

Then squeeze out the juice - the more, the better.

Add juice and zest to apricots with sugar.

Place on low heat and cook for 20 minutes.

Remove, cool slightly and use a blender to adjust the consistency. You can achieve a homogeneous mass, or you can throw in a few whole pieces.

Cook the confiture until it’s ready, inspect it drop by drop – if it doesn’t spill, the dish is ready.

Dump out the lavender flowers, turn off the heat, stir.

Pour into jars, close, and wrap. It is best to try the dessert at least a week later, when it has infused and been saturated with the scents of lavender. Unique dessert: apricot confiture with liqueur and almonds

This is a special recipe - it’s worth trying to implement it in reality, and the result is worth it. Here, unlike other confiture recipes, there are many components that together will give that unique taste and smell of warmth, sun, tenderness and apricots.

Glass of orange juice

2-3 tablespoons orange liqueur

2-3 tablespoons lemon juice

3 spoons of almond petals.

Rinse the ripe apricots, remove the pits and cut the fruit into slices.

Mix gelfix with sugar.

Add orange and lemon juice, sweet mixture to the apricots and put on fire.

When it boils, add almonds and let simmer for 5 minutes, skimming off the foam.

Turn off the heat, pour in the liqueur, stir.

You can pour it into jars if you are making it for future use, or cool it and serve it with tea. When there are no apricots: winter apricot confiture from dried apricots

Apricot confiture, in addition to being an independent dessert, is also used for baking. Bagels, pies, pies, cakes, including the famous “Sacher” - all this is very tasty to create with apricot jam. What if they haven’t stored it and there are no new apricots? The solution is to take dried ones. In other words, dried apricots.

Take dried apricots and sugar equally by weight

Apricot confiture - a regular recipe with photos, how to prepare it step by step for the winter at home

Apricot confiture is a European winter preparation that simply cannot be ignored.
It is prepared much faster than our usual jam and also differs in appearance: if in jam you can most often see floating halves of apricots, then in confiture these pieces will be significantly smaller. Such a treat will turn out to be thick, rich and very satisfying; it can be served with various homemade baked goods. In addition, apricot confiture is often used as the inside of delicious pies and cakes. Only your imagination can limit the scope of implementation of the workpiece given to us. When developing such confiture, you need to take into account everything, from the variety of apricots to their maturity.
The simple step-by-step photo recipe below describes the most traditional method of preparing apricot jam at home. From it you will learn the main nuances of making canned food, as well as the correct method of storing it. Despite the fact that we will not add additional gelfix or agar-agar to the preparation, the confiture will still turn out to be very thick. What happens is that apricots themselves contain a huge amount of pectin, which is released during their processing. In addition to it, apricots also contain many vitamins and natural acids needed by the body and immune system during the cool season. Let's start making delicious and tender apricot jam for the winter.

Apricot confiture - recipe for making

When choosing a variety of apricots for harvesting, take into account the sweetness and ripeness of the fruit: even slightly unripe fruits are not at all suitable . It is best to choose colorful and juicy apricots, which will release a lot of pectin to make the treat thicker. The collected apricots must be placed in a deep bowl and filled with cool water.

After painstaking washing, the fruits must be laid out in an even layer on a clean kitchen towel and allowed to dry on their own. You can also lightly wipe the fruits with the same towel, but under no circumstances squeeze them. At the same step, you can select and remove spoiled fruits, if any.

Now all the apricots need to be divided into halves, the dense seeds removed from them and cut into small cubes as shown in the photo. We place the apricot preparation in a large enamel basin for convenience.

Pour the entire fruit tenderloin with the indicated amount of sugar, distribute it moderately over the apricots, but under no circumstances mix it. Cover the top of the basin with a clean kitchen towel and leave the preparation in this form for the whole night (that is, in the dark) or for about 8-10 hours.

After the designated time has passed, remove it with a towel, gently shake the basin and place it on the stove. During the night (that is, during the dark time of day), the apricots released enough juice so that we could now cook confiture, and all the sugar dissolved by itself.

Bring the resulting apricot syrup with pieces of fruit to a boil and reduce the heat to low. Cook the confiture for the next 30-40 minutes until cooked.

All this time you need to carefully monitor the condition of the confiture, constantly stir it with a wooden spoon and skim off the resulting foam with a slotted spoon : this way our workpiece will eventually turn out to be of a uniform, smooth color.

You need to cook the confiture until the small cubes of apricots become completely soft and even slightly transparent. At the same time, the size of the apricot mass will decrease slightly.

After the designated cooking time has passed or at the border of the interval, we check the readiness of the preservation as follows: drop a drop of juice onto a dry, smooth surface, if it holds its shape and does not spill, then the confiture is ready and you can turn off the heat .

In advance, we put several small glass jars in the oven to sterilize, then pour the still hot confiture into them and seal them hermetically. Once cooled, this product can even be stored in the pantry at room temperature. It is best to keep an open jar of treats in the refrigerator.

Apricot confiture: recipes for making it

Confiture is a sweet jelly-like mixture made from fruits and berries. Moreover, the fruits used can be found in the form of small pieces or be in a crushed state. But the main highlight of the sweetness is the jelly-like mixture. It is achieved thanks to artificial additives and the presence of pectin in fruits.

The sweet dish is prepared from various berries and fruits, but the most recognizable recipe is apricot confiture, which is valued for its catchy color, delicate thickness and beautiful taste.

Winter option: preparing a delicacy from dried apricots

What can you create when there are no new fruits at hand, and you haven’t stored them in advance? There is an exit! Take dried apricots as a base, in other words dried apricots.

500 g dried apricots;
1 tbsp. l. flower honey;
150 ml snow-white wine;
75 g unsalted butter;
1 kg ice cream (for serving).

Recipe for apricot confiture (dried):

In a deep-bottomed frying pan, mix chopped dried apricots with butter and place on the stove. As the cooking fat melts, reduce the heat to low and continue frying with constant stirring for another 7 minutes.
Pour in the wine and simmer for about 25 minutes.
At this step, add honey and stir.

Serve the finished sweet dish along with ice cream balls and only hot.

How to make apricot confiture: recipe with pectin

The additive is used to make the mixture thicker, or to be more precise, a pectin-based thickener is added.

Before starting production you need to prepare:

1 kg of apricots (the unblemished weight of the fruit without seeds is indicated);
700 g sugar;
2 packs of thickener;
100 ml water.

Pour the washed fruits with water and place on the stove.
When the mixture comes to a boil, add pectin and continue cooking.
After boiling again, add sugar, stir and after 2-3 minutes pour into jars.

Apricot confiture with gelatin

The delicacy prepared using this method comes out firm and elastic - an ideal option for a morning breakfast.

For the recipe you will need:

1 kg of apricots;
40 g gelatin;
500 g sugar;
50 ml liqueur.

Making apricot confiture with gelatin:

Remove seeds from previously washed fruits;
Cover the fruit with gelatin mixed with sugar;
Remove the dishes with the ingredients for 8 hours. In order for the sweet crystals to dissolve faster, the mixture must be stirred from time to time;
Boil for no more than 5 minutes and pour in the liqueur.

Apricot confiture with orange

This fruity and citrus delicacy is perfect for pancakes and morning toast, and to make it you will need:

2 oranges;
900 g each of sugar and pitted apricots.

Grind the fruits in a blender to obtain a homogeneous mixture.
Finely chop the oranges along with the peel and send to the previous ingredient.
Add sugar, mix and place on the stove.
Boil the confiture for 15 minutes. At this step, you do not need to leave the stove, because the mass needs constant stirring.

Pour the finished dessert into jars or use it as a hot inside for pancakes.

Please note: at first the delicacy will not seem thick enough, but don’t worry: it will infuse in the jars and acquire a suitable thickness.

Apricot confiture with gelfix

Ease of production is far from the only advantage of this fruity sweet. The main thing is the sugar ratio: only 0.5 kg per 1 kg of apricots, while for traditional jam the proportion is 1:1.

packaging of the additive “Zhelfix 2:1”;
1 kg of ripe apricots (clean weight without seeds is indicated);
500 g sugar.

Transform the fruits into a homogeneous puree using a masher, blender or meat grinder.
In a separate bowl, mix a package of gelfix with 3 tbsp. l. sugar and add the dry mixture to the fruit puree prepared in the first step and mix with special care.
Place the bowl with the ingredients on the stove and bring to a boil. Under no circumstances should you skip this step, because the puree will quickly thicken due to the presence of pectin and may burn.
As the mixture begins to boil, add the remaining sugar, stir and bring to a boil again.
After the first bubbles appear on the surface, you need to wait another 3 minutes and remove the dishes from the stove.

The result is a confiture that is not sour and not cloying, retaining its own catchy orange color, which must be poured into sterile jars and screwed tightly. And the marmalade mixture allows you to use the delicacy as the inside of puff pastries, buns and sweet pies. The treat can be stored at room temperature.

Vanilla confiture

This option is similar to the basic one, but the least amount of sugar is used to make it. And additives in the form of vanilla and lemon juice will diversify the taste of the dessert and give it a sweet smell.

For the confiture you will need:

1 kg pitted apricots;
800 g sugar;
juice of 1 fresh lemon;
a package of vanilla sugar (you can replace it with fresh vanilla on the tip of a knife or a whole pod).

Apricot confiture recipe:

Cut the fruits into two parts and cover with sugar mixed with vanilla. Leave it overnight (that is, in the dark) . To prevent the smell of spice from spreading throughout the whole house, it is better to cover the lid.
The next morning, place the bowl with fruit on low heat, pour in the citrus juice and wait until the sugar dissolves.
Increase the heat and continue cooking for another 20 minutes. The mixture will boil, but be careful not to boil too vigorously.
Reduce heat again and cook until done.

Apricot confiture with lemon and lavender

The smell of flowers will give unusual notes, and the addition of citrus will enrich the taste and remove unnecessary cloying. Using this recipe, you can prepare a different version of sweetness: replace the lemon with orange, and replace the lavender with mint.

500 g apricots (clean weight indicated);
0.5 kg sugar;
lemon;
1 tsp. lavender.

Recipe for pitted apricot jam with lavender and lemon:

Pour boiling water over the fruits. Fruits can be halved or cut into pieces. Add sugar, 1.5 tsp. grated zest and 3 tbsp. l. citrus juice.
Cook for half an hour over medium heat, making sure to skim off the foam. Add lavender flowers and immediately pour the dessert into clean jars. Screw on the lids, turn them over and let them brew for a week.

Unique dessert with almonds and liqueur

The delicacy takes about three hours to prepare, but the time spent is compensated by a liter of fragrant and tasty apricot confiture.

Remove the seeds from 300 g of fruit and cut the pulp into small slices. Pour in 400 ml orange and 3 tbsp. l. lemon juice. Then add 350 g of sugar, 50 g of almonds and 15 g of gelfix.

Mix all ingredients, bring to a boil, and then cook over high heat for 3-4 minutes. During the process, foam will be created - do not forget to remove it from time to time. Then pour in 50 ml of orange liqueur and stir.

Pour the apricot confiture prepared for the winter into sterilized jars and screw the lids on tightly. Turn it upside down and leave it to cool on your own. Store the treat in a cool place.

Recipe for those who don't like to fuss around the stove

An extreme method of making jam is to use a modern kitchen accessory, which almost all housewives cannot do without - we are talking about a multicooker. Apricot confiture according to this recipe consists of two ingredients and requires only 10 minutes of your presence in the kitchen.

700 g sugar;
1 kg pitted apricots.

Pass the washed fruits through a meat grinder or grind in a blender.
Sprinkle the finished puree with sugar, mix and place in the multicooker bowl.
Set the “Extinguishing” mode and set the timer to 1 hour.
Pour the confiture into jars and roll up.

Tips and tricks for making apricot jam

Whether to remove the seeds or not is the housewife’s decision. But if the fruits used are not ripe or have dark spots, then it is better to remove the skin in advance.

The presence of gelling substances in apricot confiture recipes requires an urgent clarification of the ratio of the main product and additives. The final mixture of sweetness depends on this.

Another problem in production: how exactly to chop the fruit and is it necessary to do this? Some recipes recommend passing the boiled mixture through a blender, while others recommend cutting it in advance. There is no one rule. Overripe fruits will boil without the help of others, and if you need a homogeneous mixture, then you cannot do without additional help.

You can check the readiness of apricot jam at home using various methods. For example, drop a dessert onto a plate and tilt it slightly: the mixture should not spill, but “crawl.”