3 Best Recipes for Making Five-Minute Pitted Apricot Jam for the Winter

This delicious, beautiful, amber-colored jam made from firm apricots, without the annoying pits, is quick and easy to prepare, and is rightfully called "Five Minutes." As a result, the fruit doesn't overcook, remains whole, and looks beautiful in the thick, clear syrup. This jam makes a wonderful filling for all kinds of baked goods, confectionery, and ice cream, or it can also be a standalone dessert.

The specifics of making "Five-Minute" apricot jam for the winter

The unique feature of this jam is the multiple cooking stages and breaks between them. To do this, first sprinkle the apricots with sugar, remove all the pits, and let them sit overnight to release their juices. This method produces a very beautiful jam, with a clear syrup and whole, amber-colored apricot slices.

Peculiarities of selection and preparation of raw materials

Select only ripe, firm, beautiful, and firm fruits—but they shouldn't be soft, damaged, or rotten. Before cooking, wash them thoroughly, dry them with towels, and cut or break them in half.

How to prepare the container to start the process?

All jars and lids must be thoroughly washed and then sterilized. This can be done by steaming them over a pot of boiling water, in a steamer or microwave, or by heating them in a stovetop oven. Properly preparing the containers is crucial – it allows you to store your preserves for a long time without them spoiling prematurely.

How to quickly cook 5-minute apricot jam at home

To quickly prepare delicious, healthy, and flavorful jam, you need to follow the recipe precisely. It's not complicated at all – basically, you alternate several 5-minute cooking periods with short breaks in between.

Classic seedless recipe

With this simple, tried-and-true recipe, even novice cooks can easily make delicious apricot jam. You'll need:

• apricots – 1.5 kilograms;
• sugar – 1.5 kilograms;
• citric acid – 1/2 teaspoon.

Preparation:

1. The fruits are sorted, discarding any spoiled, rotten or wrinkled ones, washed thoroughly and dried using cloth or paper towels.
2. Now remove all the pits from the fruit and place them in a cooking pot with the holes facing down. Each layer of apricots is sprinkled with sugar, and then the preparation is left overnight to allow the fruit to release its juices.
3. The next day, place the pan on the stove and bring to a boil. Once boiling, simmer for 5 minutes, then remove from the stove and let sit for 20-30 minutes. Repeat this process twice more.
4. At the end of cooking, let the jam sit in the pan for another 15-20 minutes and pour it hot into prepared jars.

Option with bones

This jam is distinguished by its originality, rich fruity taste and thick aroma, which is why it is often called “royal”.

1. Apricot fruits – 2.5 kilograms.
2. Water – 500 milliliters.
3. Granulated sugar – 1.5 kilograms.

Preparation:

1. The apricots are washed, dried, and then the pits are carefully squeezed out, trying to preserve the integrity of the fruit.
2. Now the pits are broken, the kernels are taken out and the film is removed from them, and then the kernels are placed inside the fruit.
3. Then, syrup is made from sugar and water, and the fruit is carefully pierced in several places with a toothpick.
4. Apricots are poured into a pan with boiling syrup and boiled for 5 minutes.
5. Then let the mixture sit for 2-3 hours and repeat the cooking procedure twice more.
6. Afterwards, it is poured into jars, which are rolled up and put away in a permanent storage location.

"Five-minute" pitted, in halves

This delicious, aromatic jam with amber, mouth-watering apricot slices is easy to make. You'll need:

• apricots – 2 kilograms;
• granulated sugar – 1 kilogram.

The apricots are washed, dried, and then divided into halves and all the pits are removed.

• Then, the fruit halves are placed in a saucepan, sprinkling each layer with sugar. The mixture is then left to juice for 10-12 hours (overnight).
• Now place the mixture on the stove and bring to a boil. The total cooking time is 15 minutes (3 5-minute intervals, with 20-minute breaks in between).
• At the end of cooking, the jam is allowed to stand for a while, and then poured hot into jars and sealed with lids.

Further storage

This jam undergoes heat treatment and is sealed in sterilized jars, so it has a fairly long shelf life, provided the right conditions are met. These should be cool (but not freezing in winter), dry, and away from constant sunlight.

Cellars, home refrigerators and basements are suitable.

In this case, it will not spoil for up to 2 years. If stored in a home pantry (at a temperature of up to 24°C), the shelf life is up to 1 year.