Top 4 recipes for making apricot jam with lemon

One of the unusual recipes for the winter is apricot jam and lemons. The lemon adds a pleasant tart flavor, and when combined with the sweet apricots, it creates a delicious combination.

What's so special about this apricot and lemon treat?

Jam made from apricots and lemons is truly unique thanks to the unique combination of flavors. The dish acquires a pleasant tart flavor and lemon aroma.

Depending on the ratio of the main ingredients used, the jam can be made more sour (if you add more lemon) or with a slight sourness.

Selecting and preparing the necessary ingredients

Any variety of apricots can be used for this dish. Overripe apricots that have already begun to spoil can be used. Trim off any rotten flesh, and the rest can be used for cooking. Before cooking, thoroughly wash the apricots and remove the pits.

Peel the lemons, remove the white pith, and remove the seeds. They can then be diced or pureed in a blender.

Sterilization of jars

Sterilizing jars is necessary to keep the jam fresh as long as possible. There are two ways to sterilize containers: over steam or in hot water.

If using the first method, boil a small amount of water in a kettle. Place the jar in the lid opening and sterilize for up to 15 minutes.

For the second method, place a towel in the bottom of a large saucepan and fill it with water. Bring to a boil. Then add the jars. Make sure they don't touch each other. Sterilization time is 15 minutes.

Cooking methods

The best recipes for lemon-apricot jam.

Traditional method of harvesting pitted apples

What products do you need:

• apricots;
• lemon;
• sweetener;
• water.

How to cook:

1. Dissolve sugar in water and cook syrup.
2. Grind the lemons in a blender.
3. Leave the apricots in halves, having first removed the pits from the fruit.
4. Mix all ingredients and pour the mixture into the syrup.
5. Place the container back on the fire.
6. Cook for 20 minutes after boiling.
7. Then remove from heat and cool.
8. Afterwards, boil the mixture again for about 7 minutes.

Recipe with added almonds

What products do you need:

• apricots;
• chopped almonds;
• lemon;
• granulated sugar;
• boiled filtered water.

How to cook:

1. Remove the pits from the apricots.
2. Peel the lemon, remove the white film and put it through a meat grinder.
3. Pour sugar into water and cook syrup.
4. Mix the fruits, add almonds.
5. Place the mixture into the syrup.
6. Simmer over low heat for 30 minutes. Stir constantly with a wooden spatula to prevent burning.

You can use whole almonds. In this case, first place the nuts in the syrup and simmer over medium heat for 30 minutes. Then add the fruit.

Apricot slices in clear sugar syrup with lemon

What products do you need:

• apricots;
• citrus fruits;
• boiled water;
• sweetener.

How to make jam:

1. Remove the pits from the fruit. Cut the halves into large slices.
2. Peel the lemons, remove the white film from the pulp, and grate the zest.
3. Grind the pulp in a meat grinder. Mix with the zest.
4. Then cook the syrup.
5. Add the lemon mixture to the boiling syrup. Cook for 15 minutes.
6. Cool the syrup and put it back on the stove.
7. When the lemon mixture begins to boil, add the apricot slices.
8. Cooking time is 20 minutes.

Assorted with lemon, orange and apricots

What products do you need:

• ripe apricots;
• citrus fruits;
• oranges;
• sugar (you can use honey).

How to make dessert:

1. Rinse the fruit under running water.
2. Peel the lemons and oranges and remove the white film to prevent the preserves from becoming bitter.
3. Cut the citrus fruits into cubes.
4. Remove the pits from the apricots, leaving them whole halves.
5. Mix sugar and sweetener.
6. Beat with a blender, then put on the fire to cook the syrup.
7. Mix all ingredients.
8. Place the apricot-citrus mixture into the syrup. Stir with a wooden spatula.
9. Place on the stove, bring to a boil over medium heat, then reduce to low.
10. Cook for 30 minutes, stirring the mixture constantly to prevent it from burning.
11. Remove from heat and cool.
12. Then return to the stove and simmer for 5 minutes. Repeat these steps 2-3 times.
13. The finished preserves can be placed into hot jars. Once the jars have cooled, store them in the cellar.

Storage conditions and duration

It is recommended to store canned goods at a temperature of between +5 and +8 degrees Celsius. It is advisable to store the jars in a dark, well-ventilated area. They should not be exposed to direct sunlight.

The shelf life of sterilized blanks is 2 years.

It is recommended to consume unsterilized jam as quickly as possible. It is stored for about 4-6 months.