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Apricot jam

Apricot jam

Servings: -

Preparation time: less than 90 minutes


Wash the apricots, cut them in half, remove the seeds and put them in a pan! Put them on low heat and boil them in their own juice for about 30 minutes (we do this in the evening). The next day they are boiled , add the sugar and boil until it drops by 3 fingers. At the end add the preservative and mix. The jars are washed and put in the oven for sterilization. The jam is poured into jars, put the lid on and turn the jar

  • 2 kg of well ripened apricots (weighed after removing the seeds)
  • 1 kg of sugar
  • juice from a lemon

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Apricot jam made from Romanian fruits, with a sweet-sour taste that you can hardly resist. You can smell the apricots as you open the jar.

Apricot jam is handcrafted by housewives from Bucovina, with over 15 years of experience in preparing this recipe. It is based on a traditional recipe, collected from local folklore. It does not contain additives, dyes or preservatives. Low sugar content.

It is a versatile, refreshing product that can be consumed in a variety of forms. From apricot jam spread on a slice of toast with butter, to apples baked in puff pastry with jam.

ingredients : apricot, sugar

Values ​​per serving: Calories 192.8, Total fat 0.4g, Saturated fat 0g, Cholesterol 0mg, Sodium 1.0mg, Potassium 251.2mg, Total carbohydrates 49.2g, Fiber 1.9g, Sugar 47.3g, Protein 1.4g, Vitamin A 37.4%, Vitamin C 16.2%, Calcium 1.3%, Iron 2.1%.

Daily values ​​are based on a 2000 calorie diet.

Store in a cool place, away from moisture and direct sunlight. We recommend keeping the products in the refrigerator, where they are provided with all the necessary storage conditions.

Product made with Romanian fruits, from local producers, in the heart of Bucovina.

The jars may differ in shape, but the contents and quantity are not affected in any way.

Apricot jam recipe, without sugar

Sugar-free apricot jam. Ingredient:

  • 6 cups of apricots,
  • 2 tablespoons lemon juice & acircie,
  • 30 g of fruit pectin,
  • & frac14 cup of apple juice,
  • & frac34 cup of water

Apricot jam without preservative

Sugar-free apricot jam. Method of preparation

Put all the ingredients in a pot and, once the mixture starts to boil, use a fork to mash the fruit. When they are cooked and the apricot jam has already acquired the desired consistency, stop the fire and put the jam in the sterilized jars beforehand.

What ingredients do we use for the apricot jam recipe?

How do we prepare apricot jam?

You can read the written recipe further, or go directly to the video recipe by clicking on the picture.


We clean the apricots and cut them into cubes, this way they will boil better.

Add the sugar over the apricot pieces and leave the pan like this until the next day, the apricots will leave syrup. From time to time we will mix using a wooden spoon, so that all the sugar dissolves.

Put the pan on the fire, add a little vanilla. We also add the juice from half a lemon. This will make our jam maintain its orange color.

Wipe the edges of the pan with a damp towel, so that the sugar does not caramelize.

Let everything boil over high heat, stirring often, so that it doesn't stick.

After 15 minutes of boiling we will use the vertical blender to pass everything. This way we will get a very fine jam, without whole pieces of fruit.

Boil for another 5 minutes on high heat, until the jam binds very well. I boiled, in total, for 20 minutes from the moment it boiled, during which time I stirred continuously.

You can lower it more, but not more than 30 minutes, over high heat, if you want it to be thicker or to get a jam. I prefer it a little thinner, it is perfect to spread on pancakes, to use for cakes, cookies.

We prepare the jars in which we will put the hot jam. Sterilize the jars in the oven first.

We place a metal tray under the jars, this will attenuate the thermal shock. Put the jam in jars, close the lids and let them cool.

The next day, we wipe the jars, label them and ready, in the pantry with them.

No need to tell you how fragrant it is, right?

Good appetite and increase in tasty and healthy cooking!

Recipes with Gina Bradea »Recipes» Apricot jam or marmalade, quick, natural recipe, without chemical gelling agents

Apricot jam

1. Washed and pitted apricots are placed in alternating layers with sugar in a saucepan.
2. Leave it like this for 12 hours.
3. The next day, put the pan on the fire and let it boil for 15 minutes from the moment it starts to boil.
4. Then put the hot jam in jars and cover with lids. They return to the lid to cool like this.

Grandma advises you!

1. The amount of sugar differs depending on the quality and sweetness of the fruit. Generally, between 75 g and 1 kg of sugar are added to 1 kg of fruit.
2. Sprinkle the fruit with the juice of half a well-cooked lemon, before boiling.
3. While the apricots are boiling, mix the composition very often because it sticks immediately to the walls of the pot. Some housewives grease the pot with a few drops of oil, so as not to catch the jam.
4. A lesser known trick is to boil apricots without sugar 15 minutes before, so that they remain golden.

Peach liqueur with sugar syrup and spices

Peach liqueur with sugar syrup.

Ingredient: 1 kg peaches, 1 liter of thick liquid sugar, 1 liter of alcohol.

peaches are cleaned of bones, the meat is cut into pieces, put in a bottle, fill with alcohol and 1 month put in a sunny place.

Then filter the contents of the bottle and squeeze through gauze, folded into 4-5 layers.

The resulting liquid was mixed with a thick sugar syrup, filtered, filled into bottles and stored in a horizontal position.

Wines using cherries, raspberries, blueberries well clarified. They do not need special speed of exposure and ready for use in the first year.

spicy liqueur peach.

Ingredient: 1 kg peaches, 1 kg of sugar, 1-2 cloves buds, 500 ml of water, 1 liter of alcohol or strong vodka.

The resulting mass is poured with a miscible alcohol with bones and powdered cloves are added.

Then I filtered the mixture through gauze and squeezed it folded into 4-5 layers. Then we filtered and bottles of spicy bottled liqueur.

Figaro cake with apricot jam

Looks very good. It reminds me of one of my grandmother's cakes. Write down the recipe and execute it soon.

It is based on an old recipe, so there is a good chance that the cake will look like your grandmother's. In case you haven't noticed the button, know that you can also print the recipe on the printer :)

Little is said, it looks good, it is more than that, it looks absolutely delicious, satisfied with the recipe.

I can't wait to do it. looks good.
thanks for posting!

So that's the name of this cake that my mother makes whenever she has the opportunity, I used to call it & quotbatuta & quot :))

:))) Beaten? I guess you said that thinking about the meringue that needs to be beaten.

The cake seems delicious to me, so I will copy the recipe and try it. Thanks and congratulations!

Thanks too, but don't ignore the print button, I struggled a bit to implement it on the site and I want to believe that I didn't do it in vain :)

You did really well. I don't know why some people don't see that button. Hip

In part, the button to print the recipes is not visible because of me, that's because I chose not to make it very big, thinking that not everyone has / has access to a printer anyway. So now I try to draw attention to him: D

You're super cool Robert! If I made the cake on my own initiative (without anyone telling me to do it). it means that you have achieved something with your blog! I like that you have very well explained and relatively simple recipes, easy to make, and to read the comments - it really entertains me. Even if I still have a lot to try, I'm waiting for you here with other news. Ah. and let's not forget, the cake came out perfectly. Good luck and inspiration! Hip

Anca, in fact I applied an old Tibetan technique for manipulating your subconscious, in vain you deceive yourself by saying that you made the cake on your own initiative: P I also anticipated your message and I just posted a new recipe, I hope I found it on your taste :) You made me think a little though, it is assumed that these comments should help readers cook better, not have fun. :)) Maybe I should comment less and cook more often :)

Maybe I'll try the recipe posted today, I saw it but today I had a request for a plum pie. The comments really help me, and they entertain me in a good way, they give a little salt and pepper to the site, they make it even more interesting. So, please, nothing changes about that. Ever since I discovered your blog, I've been looking for others with recipes - there are many. But I don't find them so interesting and it seems that the recipes I read are not to my taste, like the ones posted here. So it's super OK what you've done so far. All the best! Hip

Ahaa, so you thought there might be a better culinary blog than this. : P Seriously, I think there would be some, but I hope I'm wrong or at least no one will ever discover them :)) Yeah, I just realized that I could not stay serious until the middle of the sentence: ) I don't know if everyone likes so much & quotes and pepper & quot, considering that most people come in here to find information, but that's me - if I always answered seriously, then slowly I would start to feel like a kind of employee of the blog, I would perceive this as a chore and I probably wouldn't feel like it anymore.

Even though there are better blogs than this one, I haven't found them and I probably won't find them, since I'm not looking for them. I became addicted to yours.
I stick to my opinion: what you do here, you do very well (including joking style comments, but very to the point). I'm just afraid you won't get it in your head if so many women praise you! :))
Increase and imagination in cooking!
P.S. I will try to talk less and prepare something from here (because I set my eyes on several recipes). Ah, I've actually made meatball soup before. Almost all the recipes are to my taste. All the best! Hip

You have nothing to fear, Anca. I don't get it in my head so easily :)

How good it looks! I like fruit cakes!

It is the cake of my childhood, which my grandmother used to make whenever it was a family holiday, and whose name was also Figaro & # 39. But she also had something extra, namely: her grandmother would stop a little crust in which she would put a little more flour and the crust thus obtained would put it on the small grater and spread it over the cake. Maybe try it like this :-)

Irina, sometimes I do something like your grandmother, but I do it in the case of the cake Linzer. You probably know this one from childhood too :)

Buuuna bad, today I did it, I didn't have a nut for meringue and I replaced it with coconut because I had it in the house and it turned out very good and so on.
I wanted to ask you: do you have a almond recipe? This cake reminds me of my childhood :).

If you say that the Figaro cake turned out good and so, then it seems more profitable to use coconut instead of our walnut :) - it is cheaper and it is kept much better ground.
I did not publish the almond recipe on the blog, but I will think seriously about it (but I do not dare to promise that it will be in the near future).

That's what I thought :), coconut is much more profitable. And it really turned out good, I'm convinced it's even better with normal walnut.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I also made rice pudding according to your recipe and it lasted a while, it didn't even stick to the bowl :).

Definitely the Figaro cake is better with walnuts, our walnut is tastier than coconut and it is not so inaccurate.
I promise that I will publish on the blog the recipe for almonds, I hope to be able to do it this summer.

Thank you :), until then I put walnuts in storage :), as almond leaves have walnuts.

:) So, don't waste the nut on the Linzer cake: P

I don't think I have a chance :) because I've already set my sights on the cake with walnuts and vanilla cream, ha ha.

So you go from the lake to the walnut well :) The Figaro cake has less walnut than the walnut cake and vanilla cream that you put your eyes on. Now I see that in my previous comment I said Linzer instead of Figaro. anyway, and that's also a walnut cake is: D

That's what I need if I keep my nose in them and still do them :))). In the meantime, I made the cake with apples and burnt sugar and the cake top recipe that came out super.

Aha, you gave up the cake nets for a moment and you gave in to the cake nets :))) Because you made two cakes, since you didn't need a countertop for the baked apple cake :)

Hahahaa, I left the cakes and went to the cookies, but I ended up making donuts :))))). Yep, I made two cakes, I made vanilla cream on the counter, but I also added some chocolate squares :). And in about 2 weeks I have to make cakes again because there will be another occasion that requires cake, so. ))).

:))) So I should publish some more cake recipes, at this rate I estimate that by the end of the summer you will look for another culinary blog: D

I'm not leaving here so easily :). I was looking at the cherry pie and vanilla pudding. I see you posted a new cake, it looks great. What can I replace the sour cream with, the one from the leaves?

Let's see what you say, after preparing all the recipes on the blog, at some point you may get tired of them :) With the new cake you can replace sour cream with yogurt. Or, if you don't have any yogurt (or don't like it), you can stop adding anything and increase the amount of butter. I put sour cream in the recipe for its high fat content.

Thanks. Ehe, at least I'll be so diligent to do them all :).
In the meantime I made the cherry cake and vanilla pudding, very good, and look, I have to make another one on Friday :)))))))))), seriously, another occasion, so I'm researching :).

I see that you do not miss any opportunity to prepare a cake :)) The yogurt cake may appeal to you - it is not very good-looking, but it is relatively easy to prepare and it seems perfect in summer.

New clothes for the blog :), it looks good, it was easier for me, to be honest, when all the networks were on the right, but it's good anyway :).
Yes, the yogurt cake looks good, but I made the coffee cake and the icing and it was worth it because it's good, I didn't put gelatin in the cream anymore :).

You always have to make the yogurt cake, if you still manage to find the recipe in the new & quothaine & quot of the blog :) In a way, maybe it was easier with all the recipes lined up on the right, but it was a bit annoying that huge list of about 300 of recipes - it was as long as a day of fasting :)) Now I put them all in one page called "Cookbook" and so I shortened the list three times - because I put them on three columns, not on one as they were before. Plus I sorted the recipes into categories to find them faster - that is, in addition to the cookbook, I made three more large and wide mini-cookbooks (or categories): & quotSweets & quot, & quotFood & quot, & quot & Miscellaneous recipes & quot to sort them out in more detail in the future. I think you will get used to the new format quickly, I didn't complicate it at all.

There is no pb, I found everything I wanted and I saw the categories:) (I'm up and to the left of the blog), everything is just a mouse click :). Plus now we see the latest comments :). I think it took you a while to fix it :).

In the meantime, we've added some mini-categories in the upper right, for those who don't feel like reading and want to go where they want to go, namely & quotCakes & quot, & quotCakes & quot, Pies & quot, & quotBuddins & quot, & quot; (and the recipes appear lined up, with pictures and a list of ingredients, just like on the first page of the blog). And I still haven't finished arranging for him, I would have a few more ideas :) It only takes a while until I decide what and how, and then until I implement the ideas (unfortunately, some don't go the way I wanted and I have to give up To them). Speaking of the latest comments, know that no comments are lost (even if they end up in & quotSpam & quot), only that I see the easiest ones on the last received ones (not necessarily the ones received on the last published recipes) and I answer them according to available time.

Yes, I saw the categories and I was glad that you put them like that, I go directly where I want and it also uses my cookbook well because there they are as you initially had them on the blog and I kind of learned them :) .
No pb, I know you have a lot to answer, and you can't do mine, no upset from me :).

I tried to keep the recipes grouped in much the same way, I got used to them like that and it's easy for me to find them. I will not change their order, maybe I will just add new categories, to be even easier to find.
My problem is not the comments on the blog, but those on Facebook. When I start to answer there, as if time is suddenly contracted :)) I receive a lot of messages, not only public comments and sometimes I don't even understand each other, I try to answer as many as possible, although for a while I am perfectly aware of the fact that I will never be able to answer them all (the page already has 120,000 members and their number is growing).

I went in there and saw :), I won't write on Facebook because I don't have an account and I don't even think I do :).

You don't lose much, just that there & quotbarfim & quot more than on the blog :)

  • 2 kg of well ripened apricots (weighed after removing the seeds)
  • 1 kg of sugar
  • juice from a lemon

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

  1. Peel a squash, grate it and squeeze the juice. Put the fruit in a tall pot and cover with sugar. Leave for 2 hours to leave the juice.
  2. After 2 hours, put the composition on low heat and boil. Always stir so that it does not stick. When the composition is reduced by half, remove from the heat and set aside until the next day.
  3. The next day you boil the composition again. When it is ready, add the lemon and leave it on the fire for another 10 minutes. Put the jam in jars and put the lids.

Good to know!

  • We realize when the composition of apricot jam it is ready if we cool a teaspoon of jam and it hardens.
  • The jam is boiled twice for good preservation. If you do this you no longer need to put preservatives.
  • After you put the jam in the jars, leave the jars with the lid down. The fruits will arrange themselves in jars.

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It is believed that the jam is perfectly stored in a cool room for up to 2 years. But this can be affected by various factors. It will be fermented if not enough sugar is added. Lemon juice often acts as a good preservative.

Coverage also plays an important role. The dessert will last longer under oxygen-free tin. Moisture in the room prevents the safety of the product.

The cold bottle, prepared in a cold way, should only be in the refrigerator or in the cellar. The shelf life is reduced to 1 year.

Video: Die beste Marmelade der Welt. Galileo. ProSieben (December 2021).