Apricot jam is quite simple to prepare. This delicious delicacy can be eaten on its own or used as a filling for baked goods; it goes well with puff pastry. The preparation can be prepared in different ways, with various additional ingredients. Exactly how to do this is described below.

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 apricot preparation is a high-calorie dish, it is healthier to eat it than a bar of chocolate.

Apricot jam with kernels for the winter

Luxurious and delicious apricot jam. The amber transparent syrup contains whole honeyed and aromatic fruits. You can't think of a better treat.

Cooking time: 20 hours 0 minutes


Quantity: 1 serving

Ingredients

  • Apricots: 0.6 kg
  • Sugar: 0.5 kg
  • Water: 80 ml
  • Lemon (juice): 1/4 pcs.

Cooking instructions

    For jam we take ripe but not overripe apricots. The fruits must be whole, unbruised and undamaged. Wash carefully so as not to damage the skin.

    Then soak in a soda solution. For a liter of cold water take 1 tbsp. l. baking soda and dissolve in water. Leave the apricots in this solution for 3 hours.

    Wash the soaked fruits with clean water and then remove the seeds. But we do it in such a way that the fruit remains intact.

    We break the seeds and remove the kernels from them. If they are bitter, then you can replace them with any nuts.

    We place apricot kernels through the holes inside the fruit. If there are a lot of nuts, then put 2-3 pieces inside.

    We put the stuffed apricots aside and make the syrup ourselves. Pour granulated sugar into the cooking vessel according to the recipe.

    Add water and place the container on the stove. Stirring, cook the syrup until the sugar is completely dissolved.

    It is important that the sugar crystals dissolve completely, otherwise the syrup will become sugary.

    Gently lower the apricots into the hot syrup, gently melting them with a wooden spatula. Then remove from the stove.

    Cover the bowl with apricots in syrup with cling film. Leave for 8 hours.

    Then we put it on the stove. Heat slowly until boiling. Cook the jam for 10 minutes, skimming off the foam.

    To ensure that the fruits in the apricot jam remain intact, do not interfere. Simply lift the bowl and gently shake or stir in a circular motion of the bowl.

    Remove the jam from the heat again. Set aside until completely cool.

    In the third step, we also cook over low heat, but for 10 minutes, not forgetting to remove the foam. Add lemon juice and simmer for another 5 minutes.

    Place the still hot mixture into a sterilized jar. First, carefully, one at a time so as not to crush the whole apricots, and then pour in the syrup. Roll up the lid and turn the jar upside down, cover with a towel.

  1. When cooking the jam this way, the apricots do not become soft or wrinkled. Once saturated with thick syrup, the fruits remain intact, become translucent and have a honey taste.

    Royal preparation recipe

    This recipe requires more time, but the dessert turns out amazingly delicious. The preparation is very versatile; you can stuff pies with it without fear of breaking your teeth, because the pit is removed from the apricot, leaving only the kernel.

    Ingredients:

    • apricots - 1 kg;
    • water - 200 ml;
    • granulated sugar – 1 kg;
    • lemon - ½ part.

    How to cook:

    1. To prepare royal jam, you need to take dense, unripe fruits. We immediately sift out the overripe and bruised ones. We wash the selected apricots and separate them from the seeds. You can easily remove the seed by pressing a pencil in the place where the fruit connects to the tree. Using a toothpick, make several punctures on the surface.
    2. We don’t throw away the seeds, but split them; you can use a nut cracker. Be sure to remove the film, it is what gives the bitterness. We get a white and smooth kernel that needs to be returned to its place, that is, to the apricot.
    3. Let's start preparing the syrup. Combine water, sugar and lemon. Lemon will prevent the finished treat from becoming sugary. Boil the syrup.
    4. Pour syrup over the fruits and leave for 11 hours.
    5. After this time, put the pan on the fire, let it boil and turn it off after 5 minutes. During boiling, periodically remove the foam with a slotted spoon.
    6. Let it brew for about 8-9 hours. Then we repeat the procedure again until the fruit becomes transparent and the jam acquires the required thickness.
    7. Transfer the resulting mass into pre-sterilized jars. Roll up the lids and place in a warm place until completely cooled.

    There is no shame in serving this jam to guests. The syrup looks like honey, and the kernels give an almond flavor.

    Jam slices with seed kernels

    To prepare such a preparation, only the ripest and most aromatic fruits are suitable.

    Ingredients:

    • apricots - 3 kg;
    • granulated sugar - 2.5 kg.

    Cooking method:

    1. We wash the fruits and let them dry.
    2. We cut the apricots into two equal parts, put the tassels in a separate container.
    3. Sprinkle the apricot slices with sugar and leave for 3 hours so that they give the required amount of juice.
    4. At this time, very carefully remove the nucleoli from the seeds.
    5. Place the apricots on the stove, let them boil and then simmer over low heat for another 15 minutes. Let it brew for 11 hours. We repeat the manipulation 2 more times.
    6. For the third time, before boiling, add kernels to the fruit.
    7. Place the jam in a dry, sterilized container and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool.

    The apricot preparation is ready, you can put it in the pantry for storage.

    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:

    1. We sort the fruits, wash them, and separate them from the seeds.
    2. Place the fruits in a saucepan and cover with granulated sugar. Let it sit for 5 hours.
    3. Prepare the almonds: pour boiling water over them. After 15 minutes, the husk will come away from the nut without much effort.
    4. Cook the apricots over low heat; when the boiling process begins, add the nuts. Cook for another half hour, don’t forget to skim off the foam.
    5. After the mass has cooled, repeat the procedure again.
    6. We roll the hot jam into jars.

    After the workpiece has cooled, you can send it for storage.

    With the addition of lemon or orange

    Orange or lemon adds a special sourness to apricot jam.

    The recipe is so simple that it doesn’t even require cooking, and the orange peel will add a piquant bitterness to the preparation.

Apricot jam with kernels is the most popular dessert during winter preparations. Every family member is delighted with this delicacy. Therefore, in order to please your loved ones with this sweetness, you need to stock up on it for future use.

Apricot is quite a healthy juicy fruit. Which contains vitamins B, A, C, H, E, PP, minerals and acids. Just 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 have a very adverse effect on people at risk.

Today we will look at quite a few recipes. I am sure that you will definitely choose the right one for yourself.

I would like to remind you that there is a seed 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 of the cooking process.

Thick pitted apricot jam with kernels

Many housewives prefer to call this cooking option “Royal”. Since this amazing sweetness includes kernels. 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 kernels. My advice to you is, don’t rush to throw them away.

We will need:

  • apricots - 1 kg.
  • gelling sugar - 500 gr. 2:1

Preparation:

1. First of all, let's process the main ingredient of this dish. These are, of course, apricots. They need to be washed thoroughly and doused with boiling water. Then cut each fruit into two parts and remove the pit.

Under no circumstances do we throw away the bones; they will be useful to us in the future.

2. Now divide the peeled apricot fruits into two parts. Cut one of the parts into small slices.

We 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 saucepan with a thick bottom. We also add slices of juicy fruit.

Pour gelling sugar deeper into a separate bowl. Mix it well before adding to the fruit. Thus, we mix all three ingredients included in 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 adds its own positive qualities to the added dish. This additive is mainly used in the preparation of jams, preserves, marmalades, etc.

4. Now pour the mixed sugar into the apricot mixture. And put the pan on the fire

Bring the mixture to a boil and stir until completely cooked. It is necessary to 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 by dropping a small amount of jam onto a clean bowl. The finished mixture should thicken within 20 seconds.

If the mass is still quite liquid, continue to heat it, stirring constantly.

Pour the finished apricot jam into pre-sterilized jars. The sterilization method is described in detail here. 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 nucleoli with you. We free the kernel from the shell. And add it to our apricot mass. You can chop them lightly or put them whole.

Now we roll up the lids tightly. Turn the jars upside down. Place on a flat surface and cover with a warm towel or blanket.

Leave the prepared apricot jam in this state until it cools completely. On average, this takes from 12 to 24 hours.

We will store it with other types of preservation. In a cool place (cellar) or in an apartment, but without direct light hitting the jars.

Very tasty jam without cooking for the winter

The recipe that I am about to tell you about is probably familiar to everyone. But not everyone cooked according to it. We will talk about pureed fruits with sugar. This is exactly how the next version of delicious jam will be prepared.

This type of apricot jam keeps well in the freezer until winter. The main thing is to initially distribute 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 your berries and get down to business.

Preparation:

1. Wash the apricots thoroughly. Dry with a cloth.

2. Then divide into two parts and remove the pit.

3. We pass the prepared apricots through a meat grinder with the addition of granulated sugar. This is done quite easily, place a couple of slices in a funnel and lightly sprinkle with sugar.

Place the resulting mixture in a plastic container. For example, we use ordinary plastic bags. Fold them in half and pour in the jam in small portions. It is much more convenient to store this way and takes up much less space in the freezer.

Any time you have a desire to try delicious amber jam. Boil a small mass of apricot mixture for 5 minutes and serve. It turns out no worse than any sweet preserve.

Video on how to prepare amber jam in five minutes

I bring to your attention the most popular recipe for 5 minutes. This jam is prepared very quickly. The Internet is simply replete with such ideas, I have selected the best one for you. So, let's stock up on fresh apricots and get to work.

Important point. When the jam is ready. And you will begin to pour it into jars, remember that it is PROHIBITED to seal it with lids while it is hot. The resulting condensation on the lid may later turn into mold. Wait until it cools 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 aromatic and tasty.

We will need:

  • apricots - 1 kg.
  • granulated sugar - 1 kg.
  • citric acid - 1 sachet or 10 g.

Preparation:

1. We wash the apricots and process them similarly to the previous recipes. Remove the pit and cut into slices.

Place the prepared fruits in the multicooker bowl. Add the amount of sugar indicated in the recipe. We put it on the stewing mode, set the time to 1 hour.

2. After the time has passed, change the mode to “baking” and set the time to 1 hour. And we continue to prepare our jam.

While preparing apricot jam, it is prohibited to close the lid of the electrical equipment!

3. Now that our jam is ready, 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 to bring it to a boil after adding lemon juice to the jam.

Fill glass containers with jam. Roll up or screw the lids tightly.

Turn the top upside down and cover with a warm towel. Leave in this state until completely cooled.

The finished jam is very aromatic and tasty. And the rich taste of apricots makes it so difficult to tear yourself away from this sweet dish.

Apricot jam with whole berries

I propose to consider another option. Apricot jam prepared according to this recipe turns out amazing. This dish will include the 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.

Preparation:

1. Cut the thoroughly washed apricots into two equal parts and remove the pit. Then we cut each part into small slices; on average, 3 slices come out of one half.

2. Cover the prepared apricots with granulated sugar. We leave it 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. Place the bowl of food on low heat. 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.

The finished jam can be poured into pre-sterilized jars.

The lids must be doused with boiling water if you are using the nylon version. Iron lids need to be boiled for about five minutes.

Cover the finished jam with a warm towel and leave until completely cool. It is preferable to store in a cool place. Or at home in the refrigerator.

A classic version of the amber delicacy in slices, without water

And in conclusion of this article, I propose to consider another, rather important subtitle. We will prepare amber jam without adding water.

The preparation of this option consists of three cooking stages. That is, they boiled it, cooled it down after some time, and returned to cooking again. More details about the process itself can be found below.

We will need:

  • apricots - 1 kg.
  • granulated sugar - 600 gr.

Preparation:

1. Remove the seeds from the washed berries. 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 denser berries. So that the shape of the apricots is preserved during cooking.

2. Sprinkle the seeded fruit with sugar. This entire process must be carried out in a saucepan in which the cooking will take place.

Place the prepared mixture on low heat and bring to a boil.

In this case, there is no need to interfere with anything. 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 deeper container.

3. When the apricot mixture starts to bubble slightly. Boil the mixture for another 2 minutes. Then cover with a lid and remove from heat. Leave it until it cools completely, on average it takes 12 hours, maybe a little more. The first stage of cooking is over.

After the time has passed, put the jam back on low heat and bring to a boil. A white foam forms on the surface. We remove it with a spoon and keep it on the fire for another 2-3 minutes.

The second stage of cooking is completed. Cover the jam again with a lid and leave overnight until completely cooled.

After the time has passed, put it on the fire again and bring to a boil. Then boil for 3 minutes.

Our apricot jam is ready. Now you can pour it into pre-prepared jars.

The jars must be sterilized, and we do the same with the lids. Using a ladle, carefully pour the apricot mass into them.

If smudges appear around the edges, carefully wipe them with a damp cloth and screw on the lids.

Then turn the filled jars upside down. Cover with something warm, such as a blanket or towel. Leave it in this state for a day.

This version of jam is perfect for long-term storage. Perhaps not one per year. Depending on the location and method of storage.

Today we have reviewed quite a few interesting recipes. It would be interesting to know which one you chose for yourself? Maybe you stuck to your guns, then quickly share with us, right below in the comments.

And do not forget that apricots must be absolutely fresh without any suspicious rot. Soft varieties are preferably used in the preparation of jams and marmalade.

Bon appetit!

See you again, dear readers!

Required Products:

1 kilogram of apricots;
1.5 kilograms of sugar.

Preparation:

Apricots must be selected when they are ripe. This is necessary so that the bone separates well. First, the fruit must be washed and left until all the water has drained. The bones should be removed. Then you will need to split them and remove the nucleoli. They will be useful to us.

Peeled fruits must be covered with sugar and kernels added. Apricots should be left in this form for a day. After which the bowl of jam must be put on the fire. But it is advised to stir the mass. When bubbles appear, turn off the jam and leave for 10 hours. You will need to boil the jam several times. This will help keep the berries intact.

After 10 hours, the jam must be boiled again and poured into previously sterilized jars. The lids also need to be boiled and covered with jars. After which the cans should be rolled up. The jars should be turned upside down and wrapped in a blanket.

Apricot jam with lemon

Many people don’t even know how to make apricot jam with kernels. But this recipe will help even an inexperienced housewife make a delicious preparation for the winter. You can make apricot jam, but for this we need lemon. This is an unusual preparation. This jam can be cooked in one step, but the time will need to be increased to an hour. Usually everyone prepares the product in three steps.

To create thickness, simply add time to cooking. For example, those who want to prepare thick jam should cook it for about 15 minutes, and those who prefer a liquid mass should cook it for 5 minutes.

Required Products:

3 kilograms of apricots;
2 kilograms of sugar;
lemon.

Preparation:

The first step is to rinse the apricots and leave them until the excess water drains. Then you need to cut them slightly into two halves and remove the bone. It is in the kernels of the seeds that the whole highlight of our preparation lies.

Peeled fruits must be placed in a bowl for making jam. The lemon should be cut into 4 parts. It will need to be passed through a meat grinder along with the peel. The resulting lemon mass should be placed on top of the apricots and covered with sugar. Cover the top of the basin with a towel. In this form, the workpiece should stand for about 3 hours. During this time, the apricots will yield juice.

In the meantime, you will need to break all the seeds and remove the kernels from there. The grains should remain intact. After 3 hours, put the bowl of jam on the fire and bring to a boil. After boiling, foam should form, which will need to be skimmed off. Then the fire can be reduced.

Cook the jam for as long as necessary until the desired thickness is formed. That is, 15 if thick and 5 minutes if liquid. Then remove the basin from the stove and leave to steep for 8 hours. Then you need to put the bowl of jam on the fire again and bring it to a boil. The mixture must be stirred during cooking. Cook for the time you need and set aside again for 8 hours.

Then we place the basin on the stove for the third time. While the jam is cooking, you need to prepare the jars and lids. They are usually sterilized. Each jar should boil for about 15 minutes. After the jam has boiled for the last time, you need to throw the kernels from the seeds into it.


Everything should be mixed and boiled for another 10 minutes, then removed from the stove. The finished jam needs to be placed in jars and rolled up. The cylinders should be turned upside down and wrapped in a blanket. The recipe for apricot jam with kernels turned out to be very simple. By the way, it turns out no less tasty.

Apricot jam with kernels in a slow cooker

Many housewives are switching to cooking various dishes in multicookers. It turns out that you can cook not just regular food there, but also preparations for the winter. You can try making apricot jam with kernels in a slow cooker. Apricots can be cut not into two halves, but into small pieces. This way you will get something like jam. Below is a recipe for making apricot jam, where the ingredients are designed for a half-liter jar. If you need to cook more, you just need to increase the quantity of ingredients. Well, the first time you can prepare one jar purely for testing.

Required Products:

650 grams of apricots:
350 grams of sugar;
freshly squeezed juice from half a large lemon.

Preparation:

How to prepare apricot jam with kernels, a detailed cooking recipe with photos can be seen below. The first step is to wash the apricots. Then you need to carefully remove the seeds from them. If you have chosen good fruits, then this will be easy.

Peeled apricots need to be placed in a multicooker bowl and covered with sugar. Immediately add freshly squeezed lemon juice and stir. On the multicooker, set the “Baking” or “Stewing” mode and the timer for an hour. If you have chosen the first cooking mode, then you need to close the lid.

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For the first half hour you need to keep an eye on it and stir the jam. And for the second half hour you need to stir constantly, so it can burn. The finished jam needs to be poured into jars and rolled up. Cylinders should be pre-sterilized. It is recommended to turn the jars upside down.


Apricot jam with kernels

Basically, jam is made from sugar and fruit, but you can make it by adding a little water. Below you will find a cooking recipe, where the ingredients are designed for 1 kilogram of fruit.

Required Products:

1 kilogram of apricots;
1 kilogram of sugar;
110 grams of water.

Preparation:

You calculate the quantity of ingredients yourself. For example, if you need to close 5 kilograms of apricot, you will need 5 kilograms of sugar and half a liter of water. Apricots must be thoroughly washed and sorted so that there are no spoiled fruits. Before purchasing, you need to check them so that they can be easily separated from the seeds.

The bones should be split. This must be done carefully so that the nucleoli remain intact. They will need to be put back inside the fetus. Put the water on the fire, then add sugar there. The pan needs to be put on fire and boiled. Cook the mixture until the sugar is completely dissolved. Place apricots in boiling syrup.


You need to cook the jam for about 5 minutes, after which remove the container from the heat for 3 hours. At the end of this time, boil the jam again for 5 minutes. Then we set it aside again for a couple of hours. After the third such cooking, the jam should be poured into prepared, cleaned jars. They are pre-sterilized. You can roll up the jam. Be sure to prepare for the winter.

After which the jars are turned over with their lids down and wrapped. In the morning, jars of jam can be put into storage. Each recipe for making jam is good in its own way. The preparation turns out tasty and aromatic. Previously, such a delicacy was prepared only from apricots and sugar, but now many housewives have added their own ingredients to the recipe. Apricot jam can be added as a filling to pies and buns. Adults and children love him very much.

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Housewives prepare apricot jam with kernels for the winter every summer. Such a tasty delicacy as aromatic apricot jam can be used as a sweet dessert with a cup of hot tea on a cold winter evening. And it can be an excellent filling for baking. And if, while preparing such jam, you add kernels extracted from apricot seeds to the fruit pulp, you will get an incomparable delicacy.

Indeed, in this case, the slightly bitter kernels, soaked in sweet syrup, will become very tender and pleasant to the taste. But, when preparing such jam, you should keep in mind that it can be stored for no more than one season. Apricot kernels contain prussic acid, which can become toxic when stored for long periods of time.

Therefore, do not twist the apricot jam too much. And if you have excess fruit, then from ripe apricots you can also prepare delicious compotes, preserves and jams with and without seeds for the winter. Housewives often combine seasonal berries and fruits to create a delicious sweet assortment.

Subsequently, such jam or jam is used for baking lush pies in winter or simply for drinking tea with friends. Write down, rather, the most delicious and at the same time simplest recipe for apricot jam with kernels from the seeds. You will definitely need it!

Apricot jam for the winter with kernels - a royal recipe

Try not to use soft and overripe apricots for apricot jam; such fruits are more suitable for making jam or marmalade. Ideally suited in this case would be dense (hard) fruits without dents or other defects.

Yield: 1.5 liters of prepared jam.

Ingredients:

  • apricots – 1.2 kg;
  • granulated sugar – 1.1 kg;
  • drinking water – 150 ml;
  • citric acid – 1/3 teaspoon.

How to make apricot jam with kernels from the seeds - step-by-step recipe with photos:

Cooking time is generally at least 6 hours. The cooking process itself will take no more than 1 hour (including preparing the fruit).

Soak the apricots in cold water for literally a third of an hour, this will make it easier to remove all the dirt from them. You can do this right in the sink or use a saucepan, bowl or cup.


Wash the apricots and place in a colander. Then cut each fruit and remove the pit.

If the seed is difficult to remove, pry it out with a coffee or teaspoon.

Cut the apricot halves in half (that is, each fruit will end up divided into quarters).


Pour a little granulated sugar into the bottom of the pan (or basin), and place a row of apricots on it.


Sprinkle with sugar again. Lay out all the fruit in this manner, sprinkling each layer with sugar.


Close the pan and leave it like this for 4-6 hours. If you want, leave it overnight, but then put it in the refrigerator. During this time, the apricots will release juice.


In the meantime, get busy extracting the nucleoli from the seeds. If you have a special tool for cracking nuts, use it.

But if there is no such item in your home, then the most convenient and safe assistants in this matter will be pliers and a hammer.


Place the pliers on the edge, insert an apricot pit into them, squeeze the handles of the tool and hit it with a hammer. With this method of breaking the seeds, the nucleoli most often remain intact.

True, pieces of their shells are scattered throughout the area. Therefore, before you engage in this unpleasant task, make sure that there are no children near you.

Place the pan with the apricots that have already given juice on the stove, pour water into it and throw in the kernels.


Mix the contents of the container very carefully and turn on medium heat. Stirring from time to time, bring the apricots in the syrup to a boil, reduce the heat so that they barely simmer, and, skimming off the resulting foam, cook for no more than 5 minutes.

It is possible that during the cooking process the apricots will lose their integrity (fall apart), but this trouble will in no way affect the taste of the jam.


Turn off the heat under the pan (or remove it from the stove altogether) and leave for an hour so that the fruit absorbs the sweet syrup. Then add citric acid to the pan and stir.

This additive will not only give the jam a slight sourish tint, but will also act as a preservative, thereby facilitating its longer storage.


Cook the apricot jam (after boiling) for another 5 minutes, pour into sterilized jars.

Seal with lids and leave on the counter until completely cool.


You can store cold apricot jam with kernels in a cupboard or closet for storage. Sweet moments to you!


Video: how to prepare apricot jam with kernels for the winter - a simple and quick recipe

Apricot jam with kernels is my favorite! With this method of preparation, the fruits turn out translucent, saturated with syrup and the juice of the fruits themselves. The aroma during cooking is simply divine, and the most interesting and tasty thing is, of course, the kernels. They give a slight bitter taste to the whole delicacy, and because of this it does not turn out so sweet. Interestingly, after it sits, it acquires a certain almond flavor.

But for some reason, no matter how many nuts you add, there are always not enough!

You put the finished jam in a vase, after a while you look, the vase is still full, but the nuts have somehow miraculously disappeared from it. And this always happens. Moreover, somehow they disappear from an open jar that is in the refrigerator. Please tell me, does this happen to you? If so, do you happen to know where they disappear?

Yesterday I cooked and at the same time made jam. Knowing that I would cook it, I collected the seeds long before. I wanted to prepare just this version - we all love it more than any other.

Once we buy the fruit and eat it, I will collect the seeds, wash it, dry it and put it in a jar. I know that there won’t be enough nucleoli from those that I will use anyway. So a sufficient number of them gathered. Now you can make jam.

Five-minute pitted apricot jam - step-by-step recipe

From this amount of products we will get 6 x 0.750 liter jars, and 1 half liter.

We will need:

  • apricots – 4 kg
  • sugar - 3.5 kg
  • water - 0.5 l
  • nucleoli

Preparation:

1. Just like for compotes, first we choose apricots. They should be ripe, but not overripe. If the fruits are soft, then it is better to make jam or jam from them. It is very pleasant to eat jam when you come across whole halves of the fruit that have not fallen apart. They turn out to be the most saturated with syrup, and therefore more tasty.

It is not advisable to take unripe fruits; the finished product from them will not have the desired taste and aroma. It is better to choose unbruised fruits with intact velvety skin.


2. When we have chosen and bought fruits of the required quality, we sort them at home and wash them in water. First, you can briefly place them in a container with cool water for a while. You can often see stains on the fruits from crushed fruits. If they sit in water for a while, it will be easier to wash them. And so wash them and let the water drain.

3. Take a basin or other suitable container and pour 1 kg of sugar into the bottom.

4. We begin to cut the apricots directly into the basin. We cut them along the groove into two halves. If they are quite large, then you can cut them into 3 and 4 parts. Set the bones aside on a separate plate. Thus we cut about half.


5. Then pour 1 kg of sugar over them again. And along the edge, from all sides, we add water, it can be cold, preferably spring water, or, in extreme cases, filtered.


6. We cut the remaining copies in the same way.

7. And add sugar on top again. We leave it so that the water dissolves the sugar, and the cut pieces begin to release juice when interacting with water and sugar. This may take approximately 5 hours.

8. In the meantime, let's take care of the bones. We chop them using a “nut cracker”. If I'm not mistaken, this is the name of a special device for cracking nuts. It is desirable that the nucleoli are all intact. I split the pits from the fruits I peeled today, as well as the pits I saved for the occasion.

A very important point! You need to taste the kernels so that they are not bitter. If, nevertheless, such a nuisance happens, and you want to prepare a delicacy with nuts, add a couple of handfuls of almonds.

9. Add nuts to the bowl with apricots and sugar.


10. Place on the lowest heat possible and begin heating the ingredients. The fire should be as small as possible so that nothing burns. Also, for this reason, the contents must be carefully mixed while the fruits are still hard. It is better to use a slotted spoon for mixing. The fruits should be mixed with it very carefully so as not to damage them. It is best to hook them from the edge to the middle.

11. When the sugar dissolves, you can turn up the heat a little, but not too much.

12. Bring to a boil. Foam will appear and should be removed with a spoon with holes. You can then enjoy the foam with hot tea.


13. When the syrup boils over the entire area, set aside for 5 minutes. And after this time turn off the fire.

14. Leave the contents to cool and infuse for 24 hours. You can place an oven rack on top of the basin and cover with a towel.

15. After 24 hours, put it on the fire again and repeat the entire procedure. That is, bring it to a boil again, remembering to stir so as not to burn, and skimming off the foam. Then let it simmer for 5 minutes and turn off the heat. Leave again for 24 hours.


16. And repeat the same thing for the third time. But only this time you need to have ready-made sterilized jars and lids. Because this time you will need to immediately pour the boiling jam into jars and screw on the lids.

As you can see in the photo, it has become a pleasant golden color, the fruits are translucent, saturated with syrup. All intact, undamaged. These will be nice to take with a spoon and drink with tea.


17. Usually, if I cook in the first half of the day, then before the last time in the evening I wash the jars and lids with detergent and immediately scald them with boiling water. That is, I boil water and slowly pour it into each of the jars, filling it about 1/3 of the way. I let it sit for 5 minutes, then pour out the water and turn the jar over on a towel.

Boil the lids the next day, just before screwing on the jar.

I use jars with screw caps.

18. The next morning, the jars are already clean, sterilized, dry and ready to put jam in them.

19. Place the hot contents into the jars, turn the twisted jars over and cover with a blanket or blanket until they cool completely.


20. You can store it in a dark, cool room, for example, in a pantry, or in the underground.

It is believed that such a delicacy with nuts can be stored for no more than a year, due to the presence of hydrocyanic acid in them. That's probably true. But the whole point is that the jam turns out so tasty, it would be good if it lasted for at least six months!

Apricot delicacy prepared in this way turns out very tasty. The fruits are translucent, simply soaked in juice. The nuts also became thicker. And when they lie in the jar even longer, they will become even thicker, they will also become saturated with juice and syrup, and they will begin to disappear from the jars to God knows where.


If time permits, the kernels can be peeled. This is very easy to do. You just need to fill them with hot water for a while and then just clean them.

In this version, the jam will be golden, with beautiful white nuts. It looks very beautiful, and the nuts, from such manipulation with them, become even tastier. It’s not for nothing that it has such a name - royal!

There are recipes where it is also prepared three times for 5 minutes each, but is not kept for 24 hours. As soon as it cools down, it is immediately put on the fire again. Of course, it can be prepared during the day, but it still tastes better when cooked without haste. Which is infused and saturated with syrup longer, and therefore better.

Each of you can choose a time mode at your own discretion. Or you can conduct an experiment and cook it in two different ways. Subsequently, leave the one you like best.

Bon appetit!