Prepare the food you need. For jam, you need ripe apricots - you can use overripe fruits. Take apples to your taste - mine are sour.

Look at each apricot. If there are dark spots, cut them out with a knife. Put the selected fruits in a bucket with holes. Rinse the apricots under the tap. Leave for 2-3 minutes to drain water.

Cut the tough skin off the apples with a thin layer. There is no need to remove the core. Rub the fruit pulp in a circle on a coarse grater. Discard the remainder with seeds.

Split the apricots in half - remove the seeds. If you suddenly come across a fruit with a worm, then replace it with a good fruit.

You will need a thick-walled saucepan to make jam. Put prepared apricots and grated apples into it. Then pour out clean drinking water. Do not stir the contents.

Cook the ingredients over low heat for 15 minutes. under a half-closed lid. During cooking it is necessary to stir the food 2-3 times with a spoon. At the end of cooking, you get an orange liquid mass. Remove the pot from the stove.

Jam has a homogeneous consistency, so the fruit must be chopped. This can be done with a wooden puree pusher or blender.

Now pour all the granulated sugar into the bulk. It is added in small quantities. Thanks to this, the jam will not taste too sweet.

Stir the mixture with a wooden spatula until smooth. Put the dishes back on low heat. It is necessary to cook for about 25 minutes. after boiling. Remove the foam from the surface with a spoon. Do not forget to stir the bulk, at least every 5-7 minutes.

Prevent jam from sticking to the bottom of the pot. If this happens very often, then turn down the fire even more. Conversely, if the contents are not boiling, then increase the flame. As a result, a mass of slight density is formed - it has a slight brown tint.

Prepare a glass jar in advance in any convenient way - I will steam sterilize it. Pour the jam into a dry bowl. If a sweet mass accidentally gets on the neck, then it must be removed with a napkin.

Place a seaming lid on the jar. Secure it with the conservation key. The workpiece does not need to be turned upside down. Cool the jar of jam on the table. While it is hot, you can put it on a towel. Then, for infusion, take the container to a cool, dark place. Usually I leave the blanks in the room overnight, and in the morning I take them to the basement.

Apricot-apple jam is useful in winter for making cakes or pastries. Delicious layers with a slight sourness are obtained from it. Bon Appetit!

The article contains several interesting recipes for apricot and apple jam, because why limit yourself to simple apple jam and banal apricot jam? You can always come up with something better thanks to creative experiments in the kitchen, and then also enjoy the results of your labor along with fragrant tea and a fresh slice of bread.

A simple recipe for young housewives

One of the easiest options for making apricot and apple jam for the winter is a recipe in which the fruit is cut into slices and boiled along with sugar to the desired thickness. To prepare four liters of this type of jam, you will need the following proportions:

• Four kg of green apples.
• One kg apricot.
• 2.5-2.8 kg of granulated sugar.

The proportion is approximate: if the apples are sour - more sugar, if not, then less.

It is very important before chopping the fruit for making jam, sorting them out and removing pest-tainted areas in apples, as well as rotten or overripe apricots.

How to make jam?

Apricots with apples for jam are cut into slices (apricots are simply into four parts) and sprinkled with sugar in a wide bowl. In this state, they should be left for an hour, so that the fruit will start juice. It is recommended to cover the dishes with foil so that the mass does not interact too much with the air, and also does not attract small midges. When the time comes to cook the apricot and apple jam, mix the contents of the pan well (you can use your hands) and put it on the fire.

When the sweet mass boils, make the fire a little smaller and be sure to stir more often so that the jam does not burn. Usually it is cooked for no more than forty minutes, but if you want a thicker state, then you can increase the cooking time to an hour. During this time, you should prepare a container for jam: wash the jars thoroughly and sterilize them with boiling water along with the lids. Arrange the finished jam in the prepared jars, tighten the lids with high quality using a special machine and turn it upside down. Cover with something warm and leave in this position for a day, and then put it in a storage place for winter preparations.

Spice jam

Classic apricot and apple jam is quite a good thing, but sometimes you want a new flavor, but with the usual fruit. In such cases, experienced chefs use spices, thanks to which the taste of a familiar dish can change beyond recognition. The following recipe is in great demand among fans of apple jam:

The presence of hot pepper is also a feature of this recipe: apple jam with apricots will have an unusual aftertaste, not sugary-sweet, as is often the case, but with a light peppercorn, as in the original taste of chocolate, which is brewed in his homeland.

Step by step cooking

Cut apples, peeled from seeds, into small pieces, fill with water, put on the stove. Cover the pan with a lid and let it boil, simmer for about three minutes, and then mix with sugar. Put on the fire again, bring to a boil, stirring without fail, and boil for half an hour, making sure that the jam does not burn - it is important to stir it as often as possible with a wooden spatula. Apricots for this jam should be taken not too soft, elastic, so that the pieces keep their shape well.

Cut the apricots into four slices and place in boiling jam, mix well and add spices. Boil for another half an hour and then put hot in jars, roll up tightly with lids and turn it upside down, wrap it with a warm blanket until it cools completely. The jam turns out to be very effective, aromatic and very memorable in taste, so much so that ordinary apple or apricot jam will no longer attract.

With lemon

Sometimes one small stroke is enough to dramatically change the overall picture as a whole. In this recipe for jam from apricots and apples, such a highlight is lemon, which gives the usual delicacy an amazing flavor. In order to prepare three liters of fragrant jam, you should use the following proportions:

Peel the apples and grind with a blender (you can also use a meat grinder) together with lemon and mix well. Citric acid will prevent the fruit puree from darkening, as is often the case with cut apples, so the finished jam will have an amazing bright shade. Sprinkle the halves of apricots (it is better to use small fruits) with sugar and mix gently with your hands. At the bottom of the pan in which the jam will be boiled, pour water, put the sugar apricots there and put on the fire. When the mass comes to a boil, reduce the fire to a minimum, boil the fruit for fifteen to twenty minutes, and then add the applesauce to them and mix thoroughly again. Continue cooking for another half hour, not forgetting to sometimes remove the foam that forms on top of the jam. It is also important to stir the fruit mass so that it does not burn to the bottom. When the apricot and apple jam is ready, put it in clean jars and seal it with lids. In winter, an amber delicacy will bring many pleasant moments along with a cup of tea.

Jam with orange hint

If, in the process of making apricot-apple jam, you replace lemon with orange, you can get a completely different taste that will be warmly received even by those who do not really like jam. Apples according to this recipe are best used red, with sweet and soft pulp, so that the fruit mass quickly boils, taking on a uniform consistency. The proportions for jam are such that it is very easy to remember them, so at collective tea parties you can share the recipe with friends, because they will definitely be delighted with such a fragrant delicacy! So:

• three kg of apples and apricots;
• three oranges;
• three kg of sugar.

Moreover, the preparation of the jam is very simple: cut all the fruits into pieces (oranges with the crust) and pass through a meat grinder, turning mashed potatoes into amber. Mix it with sugar and put on fire. Cook, stirring for only forty minutes, and then put in dry jars and seal tightly. That's it: the miracle jam is ready!

How to make the jam thicker?

Some people like jam so thick that it seems that a spoon stuck in it will remain standing, held by the sweet mass. If you want maximum density, then it is better to use apples with a high pectin content - usually these are green varieties and red varieties of those whose flesh quickly darkens when cut. You can also use a small amount of agar agar, adding it five minutes before the jam ends.

Details Created: Sunday, 28 July 2013 11:30

The summer day is said to feed the year. So I decided to cook today apple jam "white filling" with apricots for the winter... In this recipe, the apples are cut into wedges, then I added the apricot wedges. The jam turned out to be very tasty and aromatic, as well as thick, it is good not only to drink tea with it in winter, but you can make pies from shortcrust or yeast dough.

Ingredients:

apples "white filling" 2 kg.

apricots 0.5 kg.

sugar 1.4 kg.

glass jars with metal lids

Cooking method:

1.Wash the apples and apricots in cold water, let the water drain, and the fruits dry a little.

2. clean the apples and cut into slices, remove the cores. Cut the apricots into 2 parts, remove the seeds. If the apricots are large, then cut them into 4 slices.

3. Mix apricots and apples, then weigh - I got 2 kg. We take 0.7 kg each. sugar for every kg. chopped fruits, total 1.4 kg, fill them with sugar and mix. With this technique, the fruit pieces are more likely to juice up, since each of them will be covered with sugar.

4. After 1 hour, juice was released. We put the basin on the fire and cook, stirring all the time along the bottom so that the jam does not burn.

5. You need to cook the jam within 35 - 40 minutes after it boils, stirring along the bottom of the basin and over low heat.

6. remove a small amount of the formed foam from the surface of the jam and put it in a boiling jar, close it with metal lids, turn it and put it on the lids to cool. This technique will make it possible to find out if we have sealed the jars well with lids: if the jars are not closed tightly, then after a while many bubbles will appear on the surface of the jam - this is penetrating air. In this case, the jam or any other preservation must be boiled again and closed with new lids.

Apricot jam is a very tasty preparation for the winter, but, as a rule, its recipes are sinned in that they are quite long in time and the jam itself turns out to be dark. But if you make apricot jam with apples together with me, then you will get just wonderful confiture: beautiful, amber, thick and very tasty.

And, what I like very much, making such a jam is not difficult at all and relatively quickly. The recipe for apricot jam with apples was suggested to me by a friend: she treated me to a jar of this miracle, and I was completely delighted with its taste and appearance.

I immediately asked to tell me what the secret was, and she happily shared with me how to make apricot jam with apples. At home, I immediately tested this recipe, and now I really want it to appear in your cookbooks: it’s very successful!

Ingredients:

• 1 kg of apricots;
• 300 g fresh applesauce;
• 900 g sugar;
• ¼ lemon juice.

* Indicated weight of pitted apricots. From this amount of ingredients, approximately 1.4 liters of jam are obtained.

How to make apricot jam with apples:

We select ripe apricots for jam, but not rotten. Wash the apricots in a large amount of cold water and put them in a colander so that the excess liquid is gone.

We remove the bones. To do this, it is best to cut the apricot with a knife along the groove, divide it into 2 halves - the stone can be easily removed. You can tear ripe apricots in half with your hands, but at the same time a lot of juice is sprayed, your hands will get very dirty, and the process will not be any shorter in time.

Pour a little water on the bottom of a saucepan with a thick bottom - just to moisten the bottom. Put apricots in a saucepan, add sugar and stir.

We put on fire and, stirring occasionally, bring to a boil. Then we reduce the heat to minimum and cook for 10 minutes - while we prepare the applesauce.

We peel the apples (summer varieties - "white filling", "Mironovka", etc.), cut out the core and put them in a bowl. Immediately sprinkle the apples with lemon juice so that they do not darken. And mix. This will take about half the lemon juice. Rub apples on a fine grater or grind with a blender. If there are small pieces of apples that have not been grated, it is not scary: during the cooking process they will soften and will not be heard. Sprinkle the grated apples with the remaining lemon juice and stir.

Put the applesauce on the apricots, stir and continue to cook over low heat for another 30 minutes, stirring occasionally and removing the foam.

During cooking, apricots do not lose their color - they remain the same bright, amber.

Foreword

The apple dessert is very tasty, it is simple to prepare and has many variations - you can dilute it with mountain ash, pears, apricots. Our material will tell you about unusual recipes that you can easily prepare.

There are many recipes for making jam along with plums, but we will tell you about one of the most unusual, when the fruits are cut very coarsely. This is what makes apple and plum jam so piquant. First, let's prepare the ingredients that we need: apples - 1 kg; plums - 0.5 kg; sugar - 500 g. This jam is best made from hard fruits that will not lose their shape during cooking. Peel the apples, cut them into large cubes and sprinkle with sugar.

Cooking apple and plum jam

Mix all the ingredients, send to the stove and bring to a boil, not forgetting to stir. Continue cooking until the mixture becomes transparent, and then add the plums. Try not to stir the sweet mass too much so as not to damage the fruit. When the peel begins to lag behind the drain, the container with the jam can be removed from the stove. Divide the apple jam gently into the jars and roll up the containers. The main advantage of this recipe is that apple and plum jam is prepared very quickly, it will retain most of all the beneficial trace elements and vitamins.

Chokeberry will perfectly complement sweet apple jam, giving it an unusual flavor. You will need:

• 1 kg of mountain ash;
• 0.7 kg of apples;
• 2 glasses of water;
• 1.2 kg of sugar;
• cinnamon stick;
• juice of half a lemon.

Apple and chokeberry jam

First, let's do it: boil the water and put the berries in it for literally 3 minutes, after which the mountain ash needs to be cooled, which will make it softer. Next, prepare a sweet syrup: dilute 500 g of sugar in 200 ml of water, boil the mixture a little, then lower the berries there, bring to a boil and cook for no more than three minutes. After finishing cooking, leave the chokeberry in the saucepan for at least 8 hours. After the allotted time, put the syrup on low heat, and place a saucepan with the rest of the water on the second burner.

We clean the apples, cut them, remove the seeds and put them in water. To prevent the fruits from darkening during cooking, add lemon juice to the water. Dip the apples in boiling water for 10 minutes, then transfer them to a colander and cool them under running cool water. While we are cooking the apples, the rowan syrup should already boil. Pour the remaining 700 g of sugar into it and wait for bubbles to appear, then add cinnamon, a little lemon juice and apples, boil for about 10 minutes. At this stage, the consistency of the jam will be liquid, so it is better to leave the container with the treat on the stove overnight. Then cook the mixture for 10 minutes over low heat, you can lay out the dessert in sterilized containers.

Another recipe - with the addition of chokeberry, lemon and nuts. Such a treat for the winter will be incredibly useful, it will protect you from infections and colds. You will need: 0.5 kg of chokeberry, 300 g of apples of any kind, one lemon, 1 kg of granulated sugar, 0.1 kg of walnuts and a glass of water. We select the mountain ash, wash it, put it in a saucepan, fill it with water, add sand and put the container on the stove for half an hour. After that, add the lemon and apple cut into cubes to the berries, continue to cook for 15 minutes and add the chopped nuts. If the apple jam thickens too much, you can add a little water. When the treat has cooled down, roll it up in jars.

Kitayka is a variety of small sweet apples with a slightly pinkish flesh. Take 2 kg of Chinese, sort out, leaving only the whole fruits, rinse under water and cut the tails. Using toothpicks or knitting needles, pierce the apples in several places, then pour boiling water over them. Pour the prepared fruit with boiling water, leaving it for 10 minutes, then cool it in cold water. Thanks to these procedures, the apple skin will become softer. Next, we start preparing the syrup, for which you need to pour 0.5 kg of sugar and 300 ml of water into the pan. Put the saucepan on the fire and bring the mixture to a boil, stirring constantly. It is easy to check the readiness of the syrup: the sugar must completely dissolve.

Chinese jam

We fill them with Chinese and send the delicacy to the fire, boiling the fruits until the liquid becomes transparent. Then pour the syrup into another container and send it back to the stove, boiling until thick. Pour the thick mixture over the Chinese one again and leave it overnight, boiling the apple jam again in the morning - it should acquire a light amber hue. Pour the finished hot mass into jars and seal tightly with lids. To add a bit of oriental flavor to Chinese jam, when cooking, dip a piece of ginger root wrapped in gauze and the zest of one lemon into the mass. Remove the spice bag before pouring the treat.

Ginger is the ingredient that will make the jam even tastier and healthier by filling it with a lot of vitamins. Such jam is the best option for the winter, since one spoonful of delicacies can stop ARVI, protect the body from viruses.

Ingredients:

• 1 kg of apples;
• 1 kg of sugar;
• about 5 cm long;
• half a medium lemon;
• 500 ml of water.

Apple jam with ginger

Since apples are the main ingredient in dessert, let's prepare them first. It is best to select fruits of the same variety and degree of ripeness. Carefully wash the selected fruits, remove the skin, core, divide each apple into 6 slices. At the same time, you cannot throw away the peel - it will still be useful to us, we will make a decoction from it. Fill all the "waste" with water and put on fire, boiling for about 30 minutes. While the broth is being prepared, pour sugar into an enamel pan, fill it with broth and cook until the granulated sugar is completely dissolved.

We throw apples into a boiling broth and stir rhythmically, while the fire should be minimal. Cooking ginger root: peel it, cut it into small and thin pieces of arbitrary shape. The root vegetable in the jam will practically not boil down, which will provide our delicacy with warming properties. Add ginger to apples, put on fire and dip the sliced ​​lemon along with the peel into the sweet mass. We boil the mass until it is completely thickened. To check the readiness, you need to drop a spoonful of jam on a saucer - if the mixture starts to spread, add the mass. And after that, pour the apple jam with ginger into the jars - and your home remedy for the winter is ready!

Before we start cooking apricot and apple jam, first let's get acquainted with some of the rules for preparing this delicacy:

• It is better to take apples for jam of medium size, strong. To prevent them from darkening during cooking, first place them with a saline solution (for 1 liter of water - about 4 tablespoons of salt) for a maximum of an hour. In order for the fruits to retain their amber color, they are scalded for about 10 minutes in boiling water.
• It is better to take apricots ripe and without damage. If you use small fruits, boil them whole by making a few holes with a toothpick and boiling for about a minute. Divide large fruits in half, removing the seeds.

Delicacy from apples and apricots

To make jam according to the classic recipe, you need to take: 1 kg of apples and apricots; 1.3 kg of sugar; 2 g citric acid; 0.7 l of water; cinnamon and cloves to taste. Any variety of apples can be used except Antonovka otherwise we'll have jam. First of all, we cook sugar syrup - pour sugar and 150 ml of water into a container, put cinnamon and cloves, boil and boil the mass until the sugar is completely dissolved. Pour boiling water over the peaches, but it is not necessary to remove the skin.

But if you decide to remove it, make a cross-shaped incision on each fruit, dip it in boiling water for 3 minutes. Dip the chopped apples and peaches in syrup and cook for 20 minutes, removing the foam in time. After the allotted time, reduce the heat and cook for the same amount of time until the apple jam is amber in color. Finally, place the treat in jars along with the cinnamon and cloves.

Apple-apricot jam can also be made in a bread maker. For two half-liter jars you will need:

• apples - 5 pcs;
• peaches - 3 pcs;
• 300 g sugar;
• a little citric acid.

First, we prepare the fruits: wash, clean, remove the seeds from apples and peaches, cut the fruit into halves. Grate apples and peaches on a large grater and transfer the resulting puree to the bowl of a bread machine. Top the mass with sugar and add citric acid. We set the mode (120 minutes) and turn on the technique. While our jam is being prepared, we sterilize the jars, pour apple jam over them immediately after its preparation.

Lingonberry-apple delicacy will delight you with its unusual and pleasant aftertaste. There are many recipes for making such a jam, but we want to tell you about the classic version. You need to prepare:

• 1.5 kg of lingonberries;
• 0.4 kg of apples;
• 200 ml of water;
• 1 kg of sugar.

Cooking apple and lingonberry jam

We sort out the lingonberries, leaving only strong berries, pour them into a colander and wash them well. After that, we pour them into a container and fill them with water, leaving for half an hour to remove the bitter aftertaste from the lingonberries. At the same time, we are working on apples - we peel them, remove the core, cut them into small pieces. Pour water into the basin, put it on the stove, add sugar there after boiling water and wait for it to completely dissolve. Throw lingonberries into sweet syrup, boil for 2-3 minutes and add apples. When the mixture boils, reduce heat and leave for 15 minutes. Pour the hot mixture into jars.

If you don't like sugar, replace it with honey. To prepare a treat, take 1 kg of lingonberries, 0.5 kg of apples and honey and 100 ml of water. Prepare apples and berries by pouring boiling water over them. Then boil the syrup, dissolving the honey in boiling water, and immerse the fruit in it, boiling until transparent. Finally, pour the apple jam into the pre-made jars.