Apricot jam with kernels recipe. Apricot jam with kernels - daily, "five-minute", royal
Few sweets are as legendary as apricot pitted jam.
Children tell scary stories about how you can die from overeating bones.
Adults read Persian stories about the feasts of the eastern shahs, at which this delicacy was considered almost divine.
Why guess, let's cook and try it ourselves!
Apricot Jam with Kernels - General Cooking Principles
Apricots for jam it is best to take well-ripened or slightly unripe with greenish "cheeks". Overripe fruits will boil during the cooking process, and the result will not be jam with pieces of fruit, but jam. The fruits must be thoroughly washed with cold water, dried and the bones are removed. The pulp of the fruit is cut in half or cut into medium-sized slices. If whole apricots are required, they are slightly broken from one side, and the stone is removed with a small spoon.
Bones are not thrown away. They are carefully split with a hammer or crushed with a nutcracker. After that, the nucleoli are removed, which are subsequently added to the jam, during the cooking process or before. When pouring fruit with sugar, the skin on the surface of the nucleoli is removed or left, it all depends on the recipe. Often, before removing the nucleoli, the bones are calcined in the oven. Often, kernels are added to jam not from fruit seeds, but nut kernels (walnut or almond). They give the delicacy a peculiar rich taste.
Cooking methods There are a lot of delicious apricot jam with nucleoli and the difference in them is not only in the degree of ripeness of the fruit, but also in what result you want to get. If you want an amber-colored treat with dense pieces of pulp, take note of the recipes for cooking with a one-time short boil or multiple ones from slightly unripe apricots soaked in a weak soda solution.
Daily apricot jam with kernels
Ingredients:
Two kilograms of ripe apricots;
White granulated sugar - 2.6 kg.
Cooking method:
1. Break clean, well-ripened apricots into two halves. Take out the bones and gently crack them with a hammer. Take out the kernels.
2. Take a large container (basin or pan) that can be placed in the refrigerator. Put apricot halves in it, layering them with granulated sugar and kernels. Then cover the container with a lid and place in the refrigerator.
3. After a day, remove the container and place it on a very small fire. Without stirring, bring the apricot jam to a boil. Then lower the heat to a minimum, remove the foam from the surface and continue to cook for about forty minutes.
4. Pour the hot mass still boiling into sterile glass jars and roll up.
Apricot jam with nucleoli - "Royal"
Ingredients:
One kilogram of granulated sugar;
200 ml of water;
A kilogram of ripe apricots.
Cooking method:
1. Sort through the apricots. Remove soft and damaged ones. Leave smooth, well-ripened fruits with dense pulp.
2. Rinse fruit thoroughly under running water. Gently break them in half, but do not tear. They should open like shells.
3. Carefully remove the pits and place them on the broiler. Put in a hot oven (150 degrees) and bake for five minutes, cool. Chop the bones, remove the nucleoli. Lay one at a time inside the opened fruits, then cover the fruits.
4. Pour water into the granulated sugar and place on a slight heat. When the sugar is completely dissolved, turn up the heat and bring to a boil.
5. Pour the apricots with boiling syrup and leave to cool, covering the container with a linen towel or a large sheet of paper (you can use a newspaper).
6. When the mass has cooled completely, put the container back on the stove and bring to a boil. Remove from the heat several times during the cooking process and gently rock the pan from side to side. This is done in order to stir the jam. If you stir with a spoon, you can damage the fruits and the nucleoli will fall out of them.
7. After the re-boiled mass cools well, heat it up again and, with a slight boil, bring it to full readiness.
Apricot jam with kernels - "Five Minute" (with alcohol)
Ingredients:
Ripe dense apricots - 1.3 kg;
800 gr. refined sugar;
Alcohol - 130 ml;
One big lemon.
Cooking method:
1. Immerse the apricots in water for ten minutes. Then take out, rinse several times and dry in a colander. Break into halves, carefully remove the bones, put in a separate bowl and leave for now.
2. Put the halves of the fruit in a large saucepan, pour in the alcohol, add sugar and place in the refrigerator for two days. Be sure to stir gently once a day, trying to lift up all the sugar that has settled at the bottom.
3. On the third day, remove the pan from the refrigerator, stir and put on the slowest heat.
4. Carefully split the previously deposited bones, remove the nucleoli and peel the skin.
5. After the jam boils, pour the peeled kernels into it, a little cinnamon and put the lemon. Citrus can be cut into small pieces or rings. If you don't want to leave the lemon in the jam, cut it into rings so it's easier to remove when it's done cooking. Simmer on low heat for no more than 5 minutes.
6. Remove the mass from the heat and set aside.
7. After ten hours, bring to a boil again in the same mode, boil for 5 minutes and set aside again for ten hours.
8. After that, boil the jam again, but cook until tender.
"Amber" - apricot jam with nucleoli
Ingredients:
One kilogram of ripe apricots;
A kilo of granulated sugar;
A teaspoon of baking soda.
Cooking method:
1. Pour one and a half liters of cold drinking water into an enamel pan. Pour soda into it and mix well.
2. Divide the washed apricots into two halves, each of which is cut into large slices.
3. Dip the pieces of fruit in the soda solution for five minutes. This will allow them to retain their shape and not fall apart during further heat treatment.
4. Crush the extracted bones with a nutcracker or smash the extracted bones with a hammer and remove the nucleoli.
5. Transfer the apricot slices to a colander, wash thoroughly and wait until the remaining water has drained.
6. In a separate bowl of sugar mixed with a quarter cup of water, cook a thick syrup. Pour the apricot slices, mixed with nucleoli, boiling syrup and leave to stand until completely cooled.
7. Then strain the syrup, boil again and pour over the fruit. So you need to repeat at least four times.
8. After pouring the pulp for the last fourth time, boil it over low heat for two minutes and roll it into sterile jars.
Apricot jam with almond kernels
Ingredients:
Not overripe apricots - 1.5 kg;
One and a half teaspoons of baking soda;
One and a half kilograms of sugar;
One and a half glasses of drinking water, filtered;
A handful of peeled almond kernels.
Cooking method:
1. Sort and rinse freshly picked, slightly unripe fruits, remove the seeds. You can cut them into two halves or just break them, but not completely.
2. Dilute soda in one and a half liters of cold water. Pour the fruit with the resulting solution and leave it in it for three hours. After that, drain the solution, and rinse the pulp thoroughly and dry in a colander.
3. Mix sugar with water and place on the lowest heat. When the grains of sugar are completely dissolved, and the syrup boils, dip the fruit into it.
4. Bring to a boil and add the almond kernels. Simmer at a low boil for about 20 minutes, then remove from heat and leave overnight. Don't forget to cover the bowl with a piece of cloth or paper.
5. The next day, boil again and boil again for 20 minutes.
6. Pack more boiling jam in sterile jars and roll up with metal lids for preservation.
Apricot jam with walnut kernels
Ingredients:
Pitted apricots - one kilogram;
300 gr. walnut kernels (walnut);
600 gr. white sugar.
Cooking method:
1. Pour the washed, well-dried halves of the fruit with the entire volume of sugar, mix and leave warm for several hours (3-4).
2. When the fruit starts to juice, mix them again and place the container on a moderate fire. After boiling, boil with a slight boil for a quarter of an hour and remove from heat.
3. After the mass has cooled, put the container on fire again. Bring to a boil quickly, then reduce the heat to a minimum, soak on it for 15 minutes and set aside again until completely cooled.
4. Repeat the process one more time.
5. Break the nut kernels in two and dip into the apricot jam after boiling it for the fourth time. Then boil with nuts for 25 minutes and roll up hot.
Apricot jam is cooked, ideally, in a copper basin, or in an enamel bowl. Such containers do not oxidize when in contact with fruit acid.
To wash the fruits more thoroughly, dip them for ten minutes in cold water, and then rinse under the tap.
Do not leave fruits sprinkled with sugar in hot weather for a long time indoors, it is better to put them in the refrigerator. Otherwise, they may wander.
Before laying the nucleoli extracted from the seeds, be sure to taste them. Sometimes they can be bitter.
Do not add bitter kernels, the jam will also be bitter. Better choose another recipe and take the core of walnuts or almonds.
Roll up apricot jam with kernels only in carefully sterilized jars for corking with boiled metal lids. So the jam will last longer, and it will not need to be put in the refrigerator.
After cooking, be sure to let the sweets brew for a while. Kernels of bones and nuts should absorb the syrup well.
Apricot jam with kernels is the most popular dessert during winter preparations. Every member of the family is delighted with such a delicacy. Therefore, in order to please your relatives with this sweetness, you need to stock up on them for the future.
Apricot is quite a useful juicy fruit. Which contains such vitamins B, A, C, H, E, PP, minerals and acids. Only 2-3 fruits can provide your body with nutrients for the whole day. But people with diabetes should be wary of this fruit. It contains a large amount of glucose, which can adversely affect people at risk.
Today we consider quite a few recipes. I am sure that you will definitely choose the right one for you.
I would like to remind you that there is a stone in the very core of the apricot. If you crush it, you can see a wonderful nucleolus. Which we can use as an additive to jam in any of the recipes below. The main thing is to prepare them in advance, peel them and add them at the very end during the cooking process.
Thick pitted apricot jam with kernels
Many housewives prefer to call this cooking option “Royal”. Since the composition of this amazing sweetness includes nucleoli. Which are in great demand among the population, but not everyone can afford them. We were doubly lucky, because. we can get a similar nut from apricot pits. My advice to you is don't rush to throw them away.
We will need:
- apricots - 1 kg.
- gelling sugar - 500 gr. 2:1
Cooking:
1. First of all, let's deal with the processing of the main ingredient of this dish. Of course it's apricots. They must be thoroughly washed and poured over with boiling water. Then each of the fruits is cut into two parts and freed from the stone.
In no case do we throw away the bones, they will still be useful to us.
2. Now we divide the peeled apricot fruits into two parts. Cut one of the pieces into small pieces.
Pass the second part of the apricots through a meat grinder or beat with a blender.
3. Carefully pour the resulting apricot mixture into a heavy-bottomed saucepan. Here we add slices of juicy fruit.
Pour gelling sugar deeper into a separate bowl. Mix well before adding to fruit. Thus, we mix all three ingredients that make up this product.
Gelling sugar is a mixture of three ingredients. These include the best grade of sugar, citric acid and pectin. Each of the products has its positive qualities in the added dish. Basically, this additive is used in the preparation of jams, jams, marmalades, etc.
4. Now pour the mixed sugar into the apricot mixture. And put the pot on fire
Bring the mixture to a boil and stir until fully cooked. Stir constantly so that the apricot mixture does not burn to the bottom. Despite the structure of the thick-walled pan.
Cook this jam for 4 minutes after boiling. Usually the cooking time is written on a pack of gelling sugar.
Readiness can be determined quite simply, drop a small amount of jam on a clean bowl. The finished mixture should thicken within 20 seconds.
If the mass is still quite liquid, continue to heat it, with constant stirring.
Pour the finished apricot jam into pre-sterilized jars. The sterilization method is detailed in this one. We do the same with the lids, boiling them in boiling water.
5. Take your time to cover the jam with lids. We have not yet added the nucleoli with you. We free the kernel from the shell. And add it to our apricot mass. You can chop them up a bit or leave them whole.
Now tightly roll up the lids. Turn the jars upside down. We put it on a flat surface, and cover it with a warm towel or blanket.
In this state, leave the finished apricot jam until completely cooled. On average, it takes from 12 to 24 hours.
We will store with other types of conservation. In a cool place (cellar) or in an apartment, but without direct light on the banks.
Very tasty jam without cooking for the winter
The recipe that I will tell you now is probably familiar to everyone. But not everyone prepared for it. We will talk about mashed fruits with sugar. This is how the next version of delicious jam will be prepared.
This type of apricot jam is well preserved until winter in the freezer. The main thing is to initially decompose it in small portions. Well, now about the cooking method itself ...
We will need:
- apricots - 1 kg.
- granulated sugar - 1 kg.
For every kilogram of apricot fruit, there is 1 kilogram of sugar. So, hang up the berries and get down to business.
Cooking:
1. Wash apricots thoroughly. Dry with a cloth towel.
2. Then we divide into two parts and remove the bone.
3. We pass the prepared apricots through a meat grinder with the addition of granulated sugar. This is done quite easily, put a couple of slices in a funnel and lightly sprinkle with sugar.
The resulting mixture is laid out in a plastic container. For example, we use ordinary plastic bags. We fold them in half and pour in small portions of jam. It is much more convenient to store this way and takes up much less space in the freezer.
At any time when you have a desire to try delicious amber jam. Boil a small amount of apricot mixture for 5 minutes, and serve. It turns out no worse than any sweet preservation.
Video on how to cook amber jam for five minutes
I bring to your attention the most popular recipe of 5 minutes. This jam is prepared very quickly. The Internet is just full of similar ideas, I have selected the best for you. So, we stock up on fresh apricots and get to work.
An important point. When the jam is ready. And you will begin to pour it into jars, remember that it is FORBIDDEN to clog it with hot lids. The resulting condensation on the lid can later turn into mold. Wait for it to cool completely before proceeding with closing.
It is allowed to roll up the lids if in the future you plan to turn the jar over and keep it in this state until it cools completely.
We will need:
- fresh apricots - 1 kg.
- granulated sugar - 400-500 gr.
Cooking apricot jam in a slow cooker with citric acid
This type of sweet dish is perfect not only for eating with tea. But with the addition of this wonderful jam, you can make delicious pies. Which are sure to turn out very fragrant and tasty.
We will need:
- apricots - 1 kg.
- granulated sugar - 1 kg.
- citric acid - 1 sachet or 10 gr.
Cooking:
1. We wash the apricots and process them similarly to the previous recipes. Remove the bone and cut into slices.
We put the prepared fruits in the bowl of the multicooker. Pour the amount of sugar indicated in the recipe. We put on the extinguishing mode, set the time to 1 hour.
2. After the time has elapsed, we change the mode to “baking” and set the time to 1 hour. And we continue to prepare our jam.
During the preparation of apricot jam, it is forbidden to close the cover of the electrical equipment!
3. Now that our jam has reached readiness, it's time to pour it into jars. The jars must first be sterilized, this also applies to the lids.
Citric acid should be added at the end of cooking. But be sure after laying the lemon in the jam, bring it to a boil.
Fill glass containers with jam. Roll up or screw on the lids tightly.
Turn upside down and cover with a warm towel. Leave in this state until completely cooled.
Ready jam is very fragrant and tasty. And the rich taste of apricots makes it so hard to break away from this sweet dish.
Apricot jam with whole berries
I propose to consider another option. Apricot jam cooked according to this recipe is amazing. The composition of such a dish will include classic products apricots and sugar. It is prepared quite quickly, and can be stored all winter.
We will need:
- apricots - 5 kg.
- sugar - 5 kg.
Cooking:
1. Carefully washed apricots cut into two equal parts and remove the stone. Then we cut each of the parts into small slices, on average 3 slices come out of one half.
2. Prepared apricots are covered with sugar. Leave in this state until the juice begins to stand out from the berries.
3. As soon as you notice that fruit juice has appeared on the surface. We put the bowl with food on a slow fire. Bring to a boil stirring constantly.
Boil the whole mass for 5-7 minutes. Then carefully remove the white foam formed on the surface during cooking.
Ready jam can be poured into pre-sterilized jars.
The lids must be doused with boiling water if you use the nylon version. Iron lids should be boiled for five minutes.
Cover the finished jam with a warm towel and leave to cool completely. It is preferable to store in a cool place. Or at home in the refrigerator.
The classic version of the amber delicacy in slices, without water
And in conclusion of the written article, I propose to consider one more, rather important subtitle. We will cook amber jam without adding water.
The preparation of this option consists of three stages of cooking. That is, boiled, cooled after some time, returned to cooking again. More details about the process itself can be found below.
We will need:
- apricots - 1 kg.
- granulated sugar - 600 gr.
Cooking:
1. We free the washed fruits of the berries from the seeds. To do this, cut it into two equal parts.
We will not cut them, the jam will be prepared in slices. That is why it is preferable to take berries denser. So that the shape of apricots is preserved during cooking.
2. Pour the pitted fruit with sugar. This whole process must be done in a pan in which cooking will take place.
We put the finished mass on a slow fire and bring to a boil.
In this case, there is no need to interfere. It is enough to take the pan by the two handles and turn it in different directions. That is why it is preferable to use a container deeper.
3. When the apricot mixture begins to bubble slightly. Boil the mass for another 2 minutes. Then cover with a lid and remove from heat. Leave it to cool completely, on average it takes 12 hours, maybe a little more. The first stage of cooking is over.
After the time has elapsed, put the jam again on a slow fire and bring to a boil. A white foam forms on the surface. We remove it with a spoon, and keep it on fire for another 2-3 minutes.
The second stage of cooking is completed. Cover the jam again with a lid and leave overnight until it cools completely.
After the time has elapsed, put it back on the fire and bring to a boil. Then boil for 3 minutes.
Our apricot jam is ready. Now you can pour it into pre-prepared jars.
Banks must be sterilized, we do the same with lids. Gently pour the apricot mass into them using a ladle.
If smudges appear around the edges, gently wipe them with a damp cloth and tighten the lids.
Then turn the filled jars upside down. Cover with something warm, such as a blanket or towel. We leave it like this for a day.
This type of jam is perfect for long-term storage. Maybe not just one a year. Depending on the location and method of storage.
Today we have sorted out quite a few interesting recipes. It would be interesting to know which one you chose for yourself? Maybe they remained with their own, then quickly share with us, right below in the comments.
And do not forget that apricots must be absolutely fresh without suspicious rot. Soft varieties are preferably used in the preparation of jams and preserves.
Bon appetit!
See you soon dear readers!
Step 1: prepare the apricots.
Choose only ripe, elastic and fairly firm fruits, otherwise they will boil in the process and lose their appearance.Rinse the selected apricots thoroughly, dry them and make a shallow incision along the stone on each. Using tweezers, carefully remove the seeds from the fruit.
Step 2: prepare the cores.
Now for another tricky part. It is necessary to split each bone with pliers and remove the nucleoli without damaging them.
Attention: be sure to try the kernels extracted from apricots, they are very bitter, it is better not to use such ones for making jam.
If the kernels taste OK, place them back into the apricots through the same incision that you removed the pits from. Prick the stuffed apricots with a fork or toothpick on several sides. Thanks to the resulting small holes, the syrup will better penetrate the pulp of the fruit.
Step 3: cook apricot jam with kernels.
Take a large wide saucepan and boil the syrup in it by mixing sugar with water and bringing to a boil. Let cool until the liquid is slightly warmer than room temperature. Dip the apricots in warm syrup and drown them a little. Cover and let soak overnight, checking occasionally to sink the popping apricots deeper into the syrup.
After one day, boil the contents of the pot and let it simmer for 1-2 minutes. Then again leave to infuse at least 18 hours, preferably 1 day. After this time, repeat all the procedures again. Boil the apricot jam until the fruit is translucent and the syrup thickens. This usually requires 4 days. During the last boil, add citric acid and immediately after that pour the jam into clean jars.
Apricot jam with kernels should be stored only in sterilized glass containers with tightly closed lids. Just poured jam should be wrapped in a kitchen towel or blanket and cooled to room temperature, and then sent to a dark place, such as a pantry.
Step 4: serve apricot jam with kernels.
Serve apricot jam with kernels with tea as an independent dessert. It turns out much tastier than all kinds of purchased canned apricots, not to mention the fact that it is more useful.
Bon appetit!
Instead of apricot kernels, you can use peeled almonds or ginger.
You can also buy apricot kernels in the store and put a few pieces inside each fruit.
It is best to make jam from sugar, which contains pectin. Usually in stores it is called "Sugar for jam with pectin". It is with him that the preparation will turn out sweet, but not cloying, and it takes 2 times less than regular sugar.
This recipe indicates the amount of ingredients that is needed to make jam from 1 kilogram of apricots, and if you have more fruits, increase the amount of water, sugar and citric acid accordingly, keeping the proportions.
Fruits and berries
Description
Apricot jam with pit kernels be sure to cook in the season of ripening fruits: this period falls on the month of July. For the jam that we will cook today according to a step-by-step recipe with a photo, only the most ripe and fragrant apricots will do. We will not use any additional spices, they will only spoil the original taste of the delicacy. For the royal classic jam, the use of apricot kernels is mandatory. They will not only give the jam an amazing aroma, but also have a beneficial effect on the body.
By the way, most often apricot kernels are used in cosmetology to create all kinds of anti-aging skin creams. The most time-consuming in this recipe will be to extract the nucleolus from each bone and not damage it. However, no matter how difficult it may be, the result is worth it! The jam will turn out hearty, tasty and even a little tart. At home, it is advisable to make blanks only from homemade apricots: this way you can be sure that there are no harmful substances in the desired product.
Let's start making delicious jam from ripe apricots with pit kernels for the winter.
Ingredients
Steps
First of all, collect the required amount of apricots for making jam. They are best collected from your own garden or bought from people who grow them themselves. It is important to strike a balance exactly: apricots are needed not too overripe, and fruit nucleoli, on the contrary, must be extracted from sufficiently ripened fruits. Rinse fruit thoroughly in cold water, lay out to dry on a clean kitchen towel.
We methodically divide each apricot into halves, put them in a deep bowl, and the seeds in a separate bowl. It is better if this bowl is made of aluminum or copper: this way the jam will not burn during cooking. We fill the halves with sugar as shown in the photo, leave to infuse and let the juice flow for 2-3 hours.
During this time, you can have time to prepare an additional ingredient for jam. The nucleoli from the seeds must be removed very carefully so that they are not damaged and retain their shape. If you taste such a nucleolus right away, then it will be bitter, but in the process of cooking all the bitterness will go away, so do not worry.
After the specified time, we put a bowl with apricots that have let juice on the stove, bring the liquid to a boil and cook over low heat for 10-15 minutes. In the process, we remove the emerging dense foam from the surface of the future jam. Turn off the heat and leave the syrup with apricot halves to infuse for another 10-12 hours. We repeat these manipulations two more times with the same time intervals for boiling and infusion. At the final third stage, before boiling, pour the prepared kernels into a bowl, mix gently and cook for 10-15 minutes until cooked.
We sterilize the jars together with the lids in boiling water, then dry them and put the still hot jam in them. We twist the lids very tightly, turn the container upside down and cover with a blanket until it cools completely. Apricot jam with pit kernels for the winter is ready.
Bon appetit!
Apricot jam is quite easy to make. This delicious treat can be eaten on its own or used as a filling for pastries, it goes well with puff pastry. The workpiece can be prepared in many ways, with various additional ingredients. How exactly to do this is described below.
The energy value of apricot jam prepared according to the classic recipe:
- kcal - 240;
- fats - 0 g;
- carbohydrates - 20 g;
- proteins - 0.5 g.
Despite the fact that an apricot blank is a high-calorie dish, it is more useful to eat it than a chocolate bar.
Apricot jam with kernels for the winter
Luxurious and delicious apricot jam. In an amber transparent syrup, whole honey and fragrant fruits. You can't imagine a better treat.
Cooking time: 20 hours 0 minutes
Quantity: 1 portion
Ingredients
- Apricots: 0.6 kg
- Sugar: 0.5 kg
- Water: 80 ml
- Lemon (juice): 1/4 pc.
Cooking instructions
Royal recipe for harvesting
This recipe requires more time, but the dessert turns out amazingly tasty. The blank is very versatile, you can fill pies with it without fear of breaking your teeth, because the stone is removed from the apricot, only the nucleolus remains.
Ingredients:
- apricots - 1 kg;
- water - 200 ml;
- granulated sugar - 1 kg;
- lemon - ½ part.
How to cook:
- To prepare royal jam, you need to take dense, unripe fruits. Overripe, rumpled, we immediately weed out. We wash the selected apricots and separate them from the pits. You can easily remove the stone by pressing a pencil in the place where the fruit was connected to the tree. With a toothpick, we make several punctures on the surface.
- We do not throw away the bones, but split them, you can use the nutcracker. Be sure to remove the film, it is she who gives bitterness. We get a white and smooth nucleolus, which must be returned to its place, that is, to the apricot.
- Let's start making syrup. Combine water, sugar and lemon. Lemon will not allow the finished delicacy to sugar. We boil the syrup.
- Pour fruit with syrup, leave for 11 hours.
- After this time, put the pan on the fire, let it boil and turn it off after 5 minutes. During the boil, periodically remove the foam with a slotted spoon.
- Let it brew for about 8-9 hours. Then we repeat the procedure again until the fruit becomes transparent and the jam acquires the necessary density.
- We shift the resulting mass into pre-sterilized jars. Roll up the lids and put in the heat until completely cooled.
It is not a shame to treat guests with such jam. The syrup looks like honey, and the kernels give it an almond flavor.
Jam slices with pit kernels
For the preparation of such a preparation, only the most ripe and fragrant fruits are suitable.
Ingredients:
- apricots - 3 kg;
- granulated sugar - 2.5 kg.
Cooking method:
- We wash the fruits and let them dry.
- We cut the apricots into two equal parts, put the brushes in a hotel container.
- Sprinkle apricot slices with sugar and leave for 3 hours so that they give the right amount of juice.
- At this time, very carefully remove the nucleoli from the bones.
- We send the apricots to the stove, let it boil and then cook over low heat for another 15 minutes. Let's infuse for 11 hours. We repeat the manipulation 2 more times.
- For the third time, before boiling, add the nucleoli to the fruit.
- We spread the jam in a dry, sterilized container, roll it up with lids. We turn the jars upside down, wrap them in a blanket and leave to cool.
The apricot blank is ready, you can send it for storage to the pantry.
With almonds or other nuts
The taste of apricot jam with nuts is very refined and rich. It goes well not only with pancakes and pancakes, but is also suitable as a sauce for meat and cheese.
Ingredients:
- almonds - 200 g;
- apricots - 1 kg;
- sugar - 1 kg.
What to do:
- We sort out the fruits, wash them, separate them from the seeds.
- Put the fruits in a saucepan and cover with sugar. We leave to infuse for 5 hours.
- We prepare almonds: pour it with boiling water. After 15 minutes, the husk will move away from the nut without much effort.
- Cook the apricots over low heat, when the boiling process begins, add the nuts. Cook for another half an hour, do not forget to remove the foam.
- After the mass has cooled, repeat the procedure again.
- We roll hot jam into jars.
After the workpiece has cooled down, you can send it to storage.
With Lemon or Orange
Orange or lemon gives a special sourness to apricot jam.
The recipe is so simple that you don't even need to boil it, and the orange peel will add a spicy bitterness to the preparation.
Products:
- apricot fruits - 2 kg;
- orange - 1 pc.;
- sugar - 300 g.
Cooking:
- Remove the pits from the apricot.
- Grind apricot and orange in a blender.
- Mix fruit and sugar.
- We lay out the mass in a glass container, sprinkle sugar on top, so mold does not form. Roll up.
To prepare delicious jam, you need to follow the following recommendations:
- Be sure to remove the bone from the fruit, as during long-term storage it begins to release harmful substances.
- Before starting cooking, let the fruits brew with sugar, so the juice will stand out, and the workpiece will turn out to be more juicy.
- For cooking, choose not a high, but a wide pan.
- In order for the fruits to remain whole and beautiful, remove the stone with a stick.
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