Apricot jam with kernels. Apricot jam with kernels extracted from the pits

Cover the apricots with the required amount of sugar and leave them for several hours, or better yet overnight, so that they release juice.

All apricot pits need to be split and the kernels removed. Unfortunately, their shell is very hard and can only be cracked with a hammer. This is the most time-consuming part of making jam.

Let's return to apricots. To make jam, you will need a wide, non-oxidizing container - a large saucepan or frying pan, and ideally, a special bowl for jam.

Place the apricots and sugar in this bowl and place on low heat. Stir the jam very carefully, so as not to damage the apricot halves, until the sugar dissolves.

Once the apricots have boiled, cook them for 5-7 minutes and then remove from the heat. If foams form, they should be removed. Cool the jam completely and let it sit for a couple of hours.

Repeat this procedure one more time - bring the jam to a boil, boil for 5-7 minutes and then cool completely. For the third time, add apricot kernels to the jam and boil the jam again for 5-7 minutes.

Bon appetit!

How long do you think it will take to cook it? No longer and no more complicated than classic apricot jam. As usual, cook in three batches, waiting for the fruit to cool completely, and in addition to sugar, add carefully removed kernels from the seeds and lemon juice for flavor. The active cooking period is only 15 minutes. The rest of the time will be spent passively waiting.

You will get a very tasty apricot preparation that will retain its beautiful color and wonderful aroma. Therefore, be sure to prepare apricot jam with seeds this winter, roll up at least a couple of small jars to treat your dearest guests. I'm sure you'll be asked for the recipe!

Total time: 15 hours / Cooking time: 15 minutes / Yield: 500 ml

Ingredients

• pitted apricots – 500 g
• sugar - 500 g
• kernels from seeds - 30 g
• lemon juice - 3 tbsp. l.

Preparation

For harvesting, firm apricots are suitable, always not overripe, maybe even slightly greenish (but not green!), juicy, with fleshy pulp. I sort through them, discarding the crushed and damaged ones.



I rinse the apricots in cold water and dry them on a towel. I divide each fruit in half, cutting with a knife so that the edges of the cut are smooth and neat. I take out the seeds, but don’t throw them away; the secret of our delicious jam lies in them.



I sprinkle the apricot slices with granulated sugar. I shake so that the sugar is distributed evenly. I cover the pan with gauze or a towel and leave it for 3-4 hours at room temperature so that the fruits release their juice. If you cook the night before and want to leave it overnight, then be sure to put the pan in the refrigerator, otherwise the apricots may ferment!



When the apricots release their juice, bring to a boil over low heat and simmer for exactly 5 minutes, skimming off the foam. Important! You cannot stir the jam; you are allowed to shake the pan in the air so that the fruit maintains its integrity. After the first cooking, I remove the pan from the heat, cover with a lid and leave for 6 hours until it cools completely. During this time, the slices will absorb the syrup and become transparent.



For the second cooking we need to prepare our secret ingredient - apricot kernels. Everything here is extremely simple. We arm ourselves with a hammer and split the apricot pits, inside of which are hidden cute almond-shaped kernels. They will give a special, piquant taste to the jam. The next point is important here. Depending on the apricot variety, their kernels can be either very bitter or sweetish in taste (usually in large fruits). If they are very bitter, scald them with boiling water and remove the outer skin with a knife, exposing the white kernel. I came across a sweet variety, so I preserved the kernels with the skin.



The second cooking is carried out according to the same scheme. I wash the kernels and put them in a saucepan with jam. I boil for 5 minutes from the moment of boiling and again leave to “rest” for 6 hours.



In the last, third stage of cooking, you need to add lemon juice. It will add a charming aroma to our preparation, and will also extend the shelf life, acting as a preservative. I squeeze the juice from the lemon directly into the pan, bring it to a boil and simmer for 5 minutes. If there is foam, do not forget to remove it with a wooden spoon, otherwise the jam may turn sour or mold.



I pour the apricot jam into sterilized hot (!) jars and seal them. I turn it over, wrap it in a warm blanket and leave it until it cools completely. After which it can be transferred for storage to a cellar, closet or other dark and cool place.

This is such a wonderful preparation. Apricot jam is very tasty, beautiful, aromatic, the halves are whole, with kernels, and the syrup is fragrant and light. Agree, it’s worth the effort!

We will prepare a real delicacy for children and adults - apricot jam with kernels for the winter!

This jam is not only very tasty, appetizing and beautiful, it is a real storehouse of vitamins. Because When fruits lose their vitamins when cooked, the apricots themselves in jam are “only” incredibly tasty. And in the nucleoli, according to some authors, substances are stored that have a positive effect on the condition of hair and skin. I don’t dare to confirm, but in that short moment of pleasure that you will receive when drinking tea with such jam, you can forget about everything!

There are options for preparing such jam with whole fruits, with the kernels hidden inside. Maybe it's beautiful. But in my opinion, it’s not very convenient to eat: after all, apricots are not such small fruits, and biting into a large apricot from jam in a company is not very nice. You can sprinkle the syrup or pour it on yourself, so I always cut the apricots and dip the kernels in the syrup. It is no less beautiful.

So, to prepare apricot jam with kernels for the winter, take the necessary products.

Rinse the fruits and dry. Cut each one in half and remove the pits. I have Shalah apricots, which are quite large, so I also cut each half in half.

Sprinkle the apricots with sugar and shake until each slice is coated in sugar. Leave it like this for 2-3 hours at room temperature. If you make jam in the evening, then put this preparation in the refrigerator overnight. The apricots will release their juice.

The next day, when the apricots have stood overnight in the refrigerator with sugar, place them in a saucepan, add water and bring it all to a boil, skim off the foam. Cook the jam over low heat for 5 minutes, stir gently, shake better. Cool completely.

Break the seeds and remove the kernels. Try them. There are varieties with bitter kernels; they need to be doused with boiling water and the outer skin removed. Mine were sweet, so there was no need to remove the skin.

Now boil the jam again for 5 minutes and cool again. Try the apricots; if they are all cooked evenly, then the jam can be put into dry jars and stored. You can repeat this step again - get a thicker jam, you can add lemon juice if desired.

We have such a bright, aromatic apricot jam with kernels!

Try it, bon appetit!

Step 1: prepare the apricots.

Step 2: prepare the kernels.

Step 3: cook apricot jam with kernels.

Step 4: serve apricot jam with kernels.

Instead of apricot kernels, you can use peeled almonds or ginger.

You can also buy apricot kernels in the store and put several pieces inside each fruit.

It is best to make jam from sugar, which contains pectin. Usually in stores it is called “Jam Sugar with Pectin.” It is with it that the preparation will turn out sweet, but not cloying, and it requires 2 times less than regular sugar.

This recipe indicates the amount of ingredients needed to make jam from 1 kilogram of apricots, and if you have more fruit, increase the amount of water, sugar and citric acid accordingly, maintaining the proportions.

Throughout the summer, fresh fruit arrives at our table. When the time of some fruits passes, other garden crops immediately begin. And in the period of time, when the cherries have already “moved away” and the peaches are still very “green”, the apricots are just ripening. This fruit crop is very ancient, it has been known for a long time, and even now it ranks first in taste among all fruits that ripen in temperate climates. This is explained primarily by the fact that apricot fruits contain a lot of useful substances - sugars, pectin substances and vitamins. In this regard, it is widely used in cosmetics, medicine and in the food industry.

The apricot is also “respected” by many housewives who make compote, jam and jam from these fruits. Apricot jam is also tasty and healthy. Fortunately, there are many recipes for this product.

For example, the following recipe can be cooked using kernels extracted from its seeds. To do this, you need to take 3 kg of fresh apricots, 1 lemon, 1 orange and 2.5 kg of sugar. The fruits, of course, need to be washed and poured onto a towel to dry. Next, you need to carefully examine them, find rotten fruits and throw them away. Then each apricot is divided into two halves and the pit is removed from it. These bones should not be thrown away; they will still be needed in the future.

Then take a bowl for jam and put the prepared apricots into it. And the lemon and orange must be thoroughly washed, cut into slices and, together with the seeds and peel, put through a meat grinder. The resulting porridge is added to the apricots in a basin and the whole thing is covered with sugar. Then this basin needs to be shaken thoroughly so that its contents are mixed. Now you can leave the apricots alone for a couple of hours so that they release the juice.

In the meantime, you can start extracting kernels from the seeds. They need to be pricked with a hammer and done carefully so as not to damage the kernels. They will also go into apricot jam and give it a special taste. Two hours of this activity will fly by unnoticed, and you can start. To do this, put the basin on medium heat and bring the apricots to a boil. Throughout this process, the jam must be stirred periodically and the foam must be collected from its surface with a slotted spoon or spoon. And when it boils, the fire becomes very weak.

Next, it is possible to get light and liquid jam if you cook it after boiling for no more than 10 minutes. And if this process is extended to 20 minutes, the product will turn out dark and thick. Here everyone already chooses according to their taste. After finishing cooking, remove the bowl from the heat and let the jam “rest” for 8-12 hours. After this break, put it back on low heat and bring the product to a boil, stirring it at the same time. This time there is very little foam. Then again “rest” for the same period, and then for the last time we bring it to a boil.

And while the apricot jam is being cooked in the third round, you can prepare half-liter jars for it. They need to be washed thoroughly and sterilized very thoroughly. You should also boil the lids for them. After the third boil, it’s time for the kernels. They should be poured into the jam and cooked for about 15 minutes. And when it is ready, the jam should be poured into jars, roll up their lids and wrap them in a blanket or towels. So they should stand until they cool down. That's it, the jam is ready to eat!

In addition to jam, you can also make apricot jam. It is easy to prepare, within one hour. For this jam you need to take one kilogram of ripe apricots and 200 grams of unripe fruits. Also for this product you will need 800 grams of sugar, 200 ml of water and half a teaspoon of lemon juice or citric acid.

Apricots need to be thoroughly washed and sorted. Ripe fruits are divided into two halves and the seeds are removed. And unripe apricots are cut into small pieces. We start making jam with ripe apricots. They are combined with water, placed on the stove and brought to a boil. As cooking progresses, you need to skim off the foam. Then the container with apricots is covered with a lid, and they are cooked for another 10 minutes over low heat. After this time, the fruits are placed on a sieve.

Then the apricots need to be driven through a blender or meat grinder, put them back into the pan and add sugar to them. And until the sugar is completely dissolved, this mixture must be stirred regularly. Then it comes to the hard fruits. They are poured into a puree, and the whole mixture is brought to a boil again. Then the fire is turned on low again and another 20 minutes of cooking follows with constant stirring. added to the jam before the ending.

And this jam, while still hot, is poured into clean jars, which are covered with lids. They are placed in a large pan of boiling water for sterilization. It will take 10 minutes to sterilize half-liter jars, and 15 minutes for liter jars. Then you need to roll up the lids, turn the jars upside down and leave them alone until they cool completely.

There is also a simple recipe that you can follow to make apricot jam. It will require 4 kg of these fruits, a glass of water and 2.5 kg of sugar. Before you start preparing this jam, you need to cut the apricots in half and remove the pits. Then the remaining pulp is combined with water and cooked under a lid over low heat. Apricots need to be stirred from time to time. And when they are completely softened, they must be rubbed through a sieve along with the juice. The resulting puree needs to be cooked for another 10 minutes and then added sugar. This mass must be thoroughly mixed and cooked until ¾ of its original volume remains. In this way, after 1.5 hours you will get jam. When hot, it should be placed in jars and left alone until the jam has cooled. Then these jars are closed with nylon lids and stored in a cool and damp place.