Homemade amber apricot jam with slices and stones. How to cook apricot jam with pits inside Apricot jam with pits recipe

Jam is the sweetest and most diverse way to provide yourself with berries and fruits for the winter. The cooking process is a meditation in Russian: rushing and doing several things at the same time with jam will not work. Some recipes call for a single but long approach, others require a short but daily practice. The latter includes a recipe for apricot jam shared by Olga Tsygankova, mother of our producer Marya Ziganini. Apricots in it remain whole, and sweet peeled bones are hidden inside them. “This is my mom's recipe. I was born in Grozny, in Chechnya, that's how we all did it. We had a tree from which we took 20 buckets of apricots per summer. From one tree! And our dried apricots were not at all the same as everyone buys now. We divided the overripe fruits in half, pulled out the bones, and laid the fruits on huge sheets of plywood and covered them with gauze. They were dried to such a state that through them it was possible to look at the sun. It was very tasty! In winter, dried apricots were poured with boiling water for a couple of minutes and scrolled along with walnuts: this was the filling for pies and pies. My parents had melons in the mountains, and we even boiled watermelon honey: maple syrup is no match. My mother also cooked “rattle”, as she called something like jam from overripe apricots that had fallen from a tree. It turned out a yellow-honey-colored spread, which they ate anyway, and spread it on bread, and put it in the filling in pies. When she cooked it for the first time, I asked, “What is this?” - "But I don't know, some kind of rattle." And so it stuck. In general, we had many different recipes. Imagine my youth: summer - it was God's punishment, continuous work. The holidays are coming, my mother is leaving for work, there is a note on the table: “Olya, pick three buckets of cherries.” Three buckets! And the trees were tall, up to the wires. I asked my dad: “Are these electrical wires or a radio?” He said: "Radio, radio, just don't take it with both hands." That's how high we climbed, and they still scolded us why the crown was badly cut off. You pick up three buckets - mom swears why without a slide. And then you sit down to sort it all out. That's how summer came. 1. This is my mother Valentina Semenovna Ivanovskaya, she is 80 years old in the central photo, on the right she is very young, and in the photo on the left she is 60 years old.

2. Apricots should be properly washed and dried. There are apricots, let's say, cultivated, they have sweet kernels in the pits. We need just those. And there are small apricots, we call them wild, they have unsweetened kernels, these are not suitable for jam. What kind of bones, you need to ask the seller, so it's hard to check.

The larger the apricots, the more cultured they are, therefore, the sweeter their bone. It is better to take mid-ripening apricots, even slightly greenish ones. Not ripe "in meat", nothing will come of them. They will fall apart, they will not be whole.

3. Now you need to pull out the bones from the bones. We used to grind chopsticks (they were very careful not to plant splinters), now I use oriental chopsticks. I push the thick end of the stick into the place where the apricot was attached to the stalk, and push it inward, holding the apricot tightly with my fingers. It sounds complicated, but it's actually very simple.

4. A bone pops out from the opposite side of the fetus. I remember that all our children and nephews were harnessed to pull out these bones.

5. The bones must be broken with a hammer and the kernels removed. My grandfather made a special brick: he hollowed out a recess in it, where part of the bone ideally fit, they hit a hard surface with a brick, the bone fell into two parts.

6. The most dreary thing is to clean the bones. Although, when they are fresh, this is not difficult to do, you do not need to pour over any boiling water. So, the bones must be peeled and the part where the main bitterness is concentrated is removed. To remove it, you need to slightly pry the thick edge of the bone with a knife, remove the peel with a dark spot, as in the photo. Then you can clean the bone to the end.

7. This is how a completely peeled kernel looks like, it tastes very tender and sweet. As children, we loved these bones very much, ate them in tons. It's almost like an almond.

8. Then the apricots must be pierced so that they absorb the syrup better. I came up with such a device: I took an eraser, cut it lengthwise and pierced it with pins with caps, it turned out such a hedgehog.

9. With this device, I prick apricots, trying to pierce the flesh deeper. If you pierce the peel with something large, it will tear and fall apart, and the apricots will lose their presentation. And so they will be saturated with syrup, while maintaining integrity.

10. Then I stick the kernels back into the apricots - with a stick.

11. I put the apricots in a saucepan - tightly, upside down, on which the flowers used to be attached. If you have a bucket of apricots, then you can lay them flat.

12. Then you need to boil the syrup. For 1 kg of fruit you need 1 kg of sugar. But there is a trick. First, I take 600 g of sugar, add a glass of water (this is 250 ml), bring to a boil, stirring constantly. When the sugar dissolves, the syrup is ready.

13. I pour syrup over apricots, so that each fruit is poured on top. I leave everything for 12 hours, in no case covering with anything, otherwise the apricots will become ugly. During this time, they will cool down, give juice and slightly decrease in size.

Apricot jam is bright, sunny and very tasty homemade. I propose to treat yourself and cook its exquisite variety - apricot jam stuffed with sweet apricot pits. You can also use sweet, shelled almonds instead of apricot pits.

It is not difficult to prepare such a jam - only a few minutes of active cooking, and then the fruits rest, soaking in sweet syrup without any participation on your part.

Ready jam has a memorable spicy taste. The fruits retain their shape and bright golden-orange color. The aroma and taste of apricots becomes more complex, subtle nutty spicy notes are added.

For the beauty and sophistication of taste, apricot jam with pits is also called royal or royal.

Treat yourself and your loved ones, arrange a royal tea party with royal stoned apricot jam!

Combine water with sugar and put on a small fire. While we are preparing the apricots, the sugar will dissolve and the resulting syrup will boil.

Sort and wash apricots. For jam preparation, use dense, whole, not overripe fruits.

Using a suitable tool at hand, squeeze the pits out of the apricots. I use the handle of a wooden spoon. We press on the apricot pit from the side of the stalk, applying a little force. The stone is easily separated and pressed through the pulp, and the fruit retains its shape.

We do not throw away the stones from apricots, but clean and try.

If the bones are sweet, they can be used in the further preparation of jam. Bitter stones are also sometimes used, but in very small quantities - 1-2 seeds per jar of jam. Bitter apricot kernels in large quantities are dangerous to health, and can also spoil the taste of the finished jam. However, in small amounts, they are great for flavoring apricot jam and giving it a tangy taste.

In order to easily remove the core of an apricot pit, place the pit on the rib and gently tap it with a hammer or other heavy object at hand.

Place the peeled pits inside the prepared apricots again. Peeled sweet almonds can be used instead of apricot pits.

Pierce the apricots in several places with a wooden skewer or toothpick. So the skin of apricots will not burst from exposure to temperature, and the fruit will retain its shape.

Place prepared apricots in boiling syrup. Bring the syrup to a boil and turn off the heat. Leave the apricots to cool and infuse in syrup for 10-12 hours.

Repeat the procedure 2 more times. Each time you bring the apricots to a boil, try not to boil the jam for more than 1-2 minutes. From excessively active exposure to temperature, fruits can lose their shape, and the bones will float.

Bring the jam to a boil for the last time, add the lemon juice and simmer over low heat for 2-3 minutes.

Carefully remove the fruit from the syrup and place in prepared sterilized jars.

Pour in hot syrup. Close with sterilized lids. Turn over and wrap until cool.

Royal pitted apricot jam is ready. Further sterilization of jars filled with jam is not needed. Jam is equally well stored both in a specially equipped cool room and in a city apartment.

At the height of summer, every housewife who has a summer cottage or a village garden and vegetable garden prepares homemade jam. In the absence of their own land, many people buy berries and fruits in the markets in order to stock up on several jars of fragrant treats for the winter.

Basically, while cooking various dishes, housewives adhere to proven recipes. This gives confidence in achieving the desired result, however, sometimes you want to try something new. Based on the tips of other housewives in the kitchen, you can easily diversify the preparation of familiar dishes.

The most delicious apricot jam is usually obtained from wild animals. It is much more useful than other artificial varieties, and has a richer taste. In addition to the honey sweetness characteristic of all apricots, it has a slight sourness and spicy bitterness. Such taste qualities make jam a masterpiece with an unusual bright taste.

Wild apricots are not pale yellow fruits from Armenia, but bright orange with red sides. Usually the wild game is medium-sized and unsightly in appearance in comparison with its garden relatives. Occasionally, the fruits of wild apricots are covered with small black dots (brown rust). This once again confirms them. naturalness and usefulness, as well as the fact that there were no chemicals in the processing of trees. When there are too many of these points, it is better to cut them out with a knife, although they are not dangerous. Such fruits can be safely eaten fresh, dried, or made into jam.

What are the benefits of apricots

These southern light orange fruits carry not only great taste, but also great benefits for the body. Apricots contain a lot carotene(provitamin A), useful for vision, hair and skin. Best of all, carotene is absorbed by the body together with fats. Also in apricots a lot potassium, which is useful in kidney and cardiovascular diseases. Containing a large amount of magnesium, iron, phosphorus and iodine, the fruit is recommended for the preparation of baby food. But sugary fruits containing a large amount of carbohydrates will not be useful for diabetics.

What is a bone

Cosmetologists and doctors appreciate apricot pits very much. Kernel Oil used in the manufacture of moisturizing lotions and creams. The substances contained in it have a beneficial effect on the condition of the skin, rejuvenate it and give the face a pleasant fresh tone.

Apricot kernels contain a large amount of vitamin B17, which is used to prevent cancer. Also, medicines are prepared from the bones, which are necessary for diseases of the respiratory tract.

Fruit kernels can be used instead of nuts in confectionery, eaten raw, used as an additive in tea, or you can cook apricot jam with them. This additive gives the dessert an original taste and aroma with a touch of almonds.

In our article, we will talk about unusual ways to make apricot jam with pits.

Recipes for apricot jam with pits

apricot jam

The main thing in this recipe is to remove the fruits from the fire in time, otherwise the beautiful whole fruits will turn into porridge.

Required Ingredients:

2 kilograms of fresh apricots;
1 kilogram of granulated sugar;
3.5 liters of water;
1/4 teaspoon citric acid.

Cooking order:

Wash and dry fruits.
Make syrup from sugar and water.
Place fruits in boiling syrup and leave for 7 hours, reducing the heat.
Bring everything back to a boil.
Cool and pour the dessert into pre-sterilized jars.

Apricot wedge jam

Required Ingredients:

1 kilogram of apricots;
500 grams of granulated sugar.

Cooking order:

Wash the apricots well and cut in half or quarters.
Chop the bones and, removing the kernels, set them aside for now.
Make sugar syrup.
Pour them with fruits and apricot kernels.
Remove the foam and leave to brew for about eight hours.
Bring to a boil again.
After the jam has cooled, pour it into sterile jars.

Royal Apricot Jam

Such jam must be eaten within one year, since apricot stones are released during long storage hydrocyanic acid harmful to humans.

Required Ingredients:

1 kilogram of apricots;
500 grams of granulated sugar;
a pinch of citric acid;
whole almonds (optional)

Cooking order:

Fruit is better to use mature, soft, but at the same time elastic, otherwise they will turn into jam during cooking.

Spicy apricot jam with pits and lemon

Required Ingredients:

2 kilograms of apricots;
3 medium lemons and 1 green lime (optional)
1 kilogram of granulated sugar;
a pinch of cloves or cinnamon.

Cooking order:

Jam with apricot kernels in a slow cooker

Required Ingredients:

1 kilogram of apricots;
500 grams of granulated sugar;
some citric acid.

Cooking order:

Wash and dry fruits.
Take out the bones and kernels from them.
Place the kernels back into the apricots.
Transfer the fruits to a slow cooker and cover with sugar to extract the juice.
After three hours, add water and bring to a boil at low temperature.
Cool the finished dessert, let it brew for a day and only then put it in jars.

It's better to cook on a special mode for jam.

Apricot jam with pits and orange

Required Ingredients:

1 kilogram of apricots;
900 grams of granulated sugar;
200 grams of water;
peel of one large orange.

Cooking order:

Best suited for this jam. solid, small fruits with a slight greenish tint.

Apricot jam with pits and walnuts

Required Ingredients:

1 kilogram of apricots;
1 kilogram of granulated sugar;
glass of water;
a handful of walnut kernels.

Cooking order:

In the “correct” jam, the pieces of fruit should remain intact, easily separated from each other, while they are soaked through with a transparent thick syrup, which should not be very much. To get just such apricot jam, you need to choose slightly unripe and elastic fruits that will be easier to cut with a knife than to split in half with your hands.

August is the Indian summer, the velvet season and, of course, the time of all kinds of fruits and berries. Juicy peaches, tart pears, honey apples and meaty, flavorful apricots!

Apricot jam with kernels has been one of the favorite treats of our family for many years. It perfectly combines the richness of apricot pulp and a light almond flavor, which is given to kernel jam.

Let's figure out how to cook apricot jam with pits in order to give the fruits and kernels a pleasant texture, aroma and preserve the benefits as much as possible.

To make jam from apricots with pits, we need

Apricots - 1 kg
Apricot kernels - 120 g
Sugar - 1 kg
Citric acid - 3 g
Water - 200 ml (1 cup)

First of all, we choose apricots: the fruits should be ripe, bright orange in color, dense to the touch. We divide our apricots into halves, take out the seeds and free the kernels from the shell. If you do not have a large margin of time, then you can buy already cleaned kernels. I got 1 kg of apricots and 120 g of nucleoli.

To prepare the syrup, mix 1 cup of water (200 ml) with 1 kg of sugar and heat until completely dissolved until the syrup becomes clear.

Add apricot kernels to the syrup, cook for 10-15 minutes, stirring occasionally so that the syrup does not burn.

Then add apricot halves and 3 grams of citric acid (1 coffee spoon without a slide) to the syrup. Bring to a boil, stirring gently with a wooden spoon. If necessary, remove the foam.

Cook for 5 minutes and remove from heat.

We leave the resulting blanks to soak for 8 hours so that the jam becomes especially fragrant.

After our apricot jam with pits has infused, put it on the fire again and cook until tender.

It is important to stir the jam from time to time during cooking so that it does not burn.

By the way, I will reveal the secret of how to check whether our jam is ready: put a drop of syrup on a nail or saucer. If the drop does not spread, but keeps elastic, then the jam is ready.

Pour the apricot jam with pits into pre-washed, sterilized jars and roll up. You can store the treat in the refrigerator or at room temperature.

Little tricks for housewives to note:

1. If you didn’t get the most ideal apricots, it doesn’t matter! Slightly dried fruits, thanks to the impregnation with syrup, will again acquire an attractive appearance, and any imperfections can be cut off.

2. The more seeds you add, the tastier the syrup will be. You can buy already peeled kernels and, after the initial hygienic treatment, add them to the future jam.

3. Apricot jam syrup can be used to make curd paste and casseroles, soak cakes and rolls, as a base for jelly and fruit drinks.

There are many ways to prepare this sweet treat. If you think that apricot pitted jam is made from whole fruits, then you are mistaken. First you have to process the fruit, then get the core and extract the kernels from it. It is these bones that give fruit desserts a unique taste. You may like a more complex version of a treat made from several types of fruit. Next, we will tell you in detail how to cook apricot jam from fresh fruits.

Apricot, stone and almond jam

An original dessert made from ripe fruits and nuts can be safely put even on the festive table. Be sure to take note of our recipe and try it out next harvest season.

Ingredients for four half-liter jars:

apricots - 1200 grams;
almonds - four tablespoons;
lemon juice - a tablespoon;
sugar - 800 grams.

You can always replace almonds with walnuts.

So let's cook with the bones. First, wash the fruit, cut each into four parts, and set the seeds aside. Put the pieces in a deep saucepan, sprinkle them with sugar and pour over lemon juice. Stir the food and leave it overnight in a cool place.

Divide the bones in half and remove the kernels. Almonds are peeled and dried in the oven.

In the morning, put the pot of fruit on high heat and cook the dessert until the sugar is completely dissolved. After that, turn down the heat and cook the apricots for about an hour, remembering to stir them. When the right time has passed, you will notice that the syrup has become quite thick.
Turn off the fire, cool the jam, and then re-light the fire. Put the bones and nuts in the pan, mix the dessert. Boil fruit for another five minutes.

Sterilize jars over steam. To do this, boil water, put a grate on the pan, and place glassware on it. Put apricot jam in jars and close them with lids and immediately turn them upside down. Cover the blanks with a warm blanket and do not touch them for the next day. When the jam has cooled, it can be transferred to the pantry or cellar.

Sweet fruit jam with nuts turns out to be quite thick and has a bright beautiful color. Serve it to your guests with a cup of tea or use it to make homemade pastries.

Video recipe for whole apricot jam

Apricot and plum jam

A fragrant dessert with a slight sourness will appeal to adults and children. This time we will prepare apricot jam with kernels and cherry plums. We are sure that you will appreciate this original recipe and be sure to repeat it in your kitchen.

If you are lucky enough to harvest a rich harvest of fruits, then be sure to use our recipe. To prepare a beautiful and tasty treat, you will need the following ingredients:

fresh apricots - one kilogram;
cherry plum - 500 grams;
sugar - one and a half kilograms.

Wash the fruits well, divide each into two halves and remove the seeds. Take a large saucepan, put the pieces of apricots on the bottom and sprinkle them with sugar.
Lay the cherry plum on top and sprinkle the remaining sugar on it. Leave the blanks in this form for a couple of hours so that they become soft and release enough juice. If you use unripe fruits, then the time will need to be increased.

Apricot kernels need to be split and the core removed.

Be sure to taste the kernels that you plan to use to make dessert.

If they are bitter, then you will have to abandon this idea. If you still decide to do it your own way, then be prepared for the fact that the finished jam from apricots and seeds will have an unpleasant aftertaste.

Put the pot of fruit on the fire and stir. When the sugar is completely dissolved in the juice (this will happen about 15 minutes after boiling), add the peeled nucleoli. Remove the dishes from the stove and cool the contents.

How long is apricot jam cooked in the second stage? We recommend returning the pot with the future dessert to the fire and cooking it for another ten minutes. Sterilize the jars in any convenient way and process the lids. Pour the hot sweet mass into the prepared dishes and roll it up.

The finished dessert can be served with hot tea and fresh white bread. In addition, it makes a wonderful filling for homemade buns or puffs.

We will be glad if you like sweet apricot jam. Recipes for the winter, as you may have noticed, are not particularly difficult. Therefore, you can easily implement them if you carefully read our recommendations.