Apricot jam is quite easy to make. This delicious treat can be eaten on its own or used as a pastry filling, it goes great with puff pastry. The workpiece can be prepared different 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.

Though apricot billet, a high-calorie dish, it is more useful to eat it than a bar of chocolate.

Apricot jam with kernels for the winter

Luxurious and delicious apricot jam. In an amber transparent syrup, whole honey and fragrant fruits. best treat you can't imagine.

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

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



Then soak in soda solution. per liter cold water take 1 tbsp. l. drinking soda and dissolve in water. Leave the apricots in this solution for 3 hours.



We 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 bones and extract the kernels from them. If they are bitter, then you can replace any nuts.



Apricot kernels are placed through the holes inside the fruit. If there are a lot of nuts, then we put 2-3 pieces inside.



We put the stuffed apricots aside, and we ourselves are engaged in syrup. Pour granulated sugar into the cooking utensils according to the recipe.



Add water, send the container to 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, carefully melting them with a wooden spatula. Then take it off the stove.



Close the bowl with apricots in syrup cling film. We 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.

So that the fruits in apricot jam remain intact, do not interfere. Just lift the bowl up and gently shake or mix in a circular motion of the bowl.



Remove the jam from the fire again. Leave until completely cool.



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



We put the still hot mass into a sterilized jar. At first, carefully, one at a time so as not to crush the whole apricots, and then pour the syrup. We roll up the lid and turn the jar upside down, cover with a towel.



1. With such cooking of jam, apricots do not boil soft, do not wrinkle. Having been fed with a thick syrup, the fruits remain intact, become translucent and with a honey taste.

   

   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:

   1. 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.
   2. 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.
   3. Let's start making syrup. Combine water, sugar and lemon. Lemon will not allow the finished delicacy to sugar. We boil the syrup.
   4. Pour fruit with syrup, 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 the boil, 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 necessary density.
   7. 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:

   1. We wash the fruits and let them dry.
   2. We cut the apricots into two equal parts, put the brushes in a hotel container.
   3. Sprinkle apricot slices with sugar and leave for 3 hours so that they give the right amount of juice.
   4. At this time, very carefully remove the nucleoli from the bones.
   5. 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.
   6. For the third time, before boiling, add the nucleoli to the fruit.
   7. 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:

   1. We sort out the fruits, wash them, separate them from the seeds.
   2. Put the fruits in a saucepan and cover with sugar. We leave to infuse for 5 hours.
   3. We prepare almonds: pour it with boiling water. After 15 minutes the husk without special efforts away from the nut.
   4. 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.
   5. After the mass has cooled, repeat the procedure again.
   6. 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 it does not even require cooking, and the orange peel will give the workpiece a spicy bitterness.

How to make apricot jam with kernels? Easy, would necessary products, time and desire. For this you will need:

Ingredients:

• 1 kg apricot;
• 1 kg of sugar;
• 1 st. water;
• Citric acid on the tip of a knife.

Timer:

• 1 hour for preparation;
• 24 hours to prepare.
• Yield: 2 cans of 0.5 l
• A storehouse of vitamins

In the long winter days, you can create a real Summer mood with help delicious jam from apricots. Yes, not easy, but with a surprise. Inside each amber fruit is a nucleolus with exquisite taste almonds. No wonder this jam is called "royal" or even "royal". Truly, it has an amazingly luxurious taste and rich summer color - as if the sun had dipped its rays into a sweet syrup and dissolved in it.

In addition to the fact that apricot jam with nucleoli is unusually tasty and beautiful, it is a real storehouse of vitamins. Apricots are valued for the presence of carotene, potassium, phosphorus, magnesium, iodine, and iron. The nucleoli inside fruits have the ability to positively affect the condition of the skin and hair, and therefore their derivatives are often used in cosmetology.

The only difficulty when cooking jam from apricots with nucleoli is that it is difficult to maintain the integrity of the fruit, the filling strives to pop out from the inside. Therefore, in order for the surprise to take place, you have to act very carefully.

How to make apricot jam with kernels

Wash fruit and dry

Pour a glass of water into the bottom of the pan and add granulated sugar. Boil syrup over medium heat. The readiness of the syrup can be determined by the degree of transparency. It should stop foaming and turn into a transparent evenly boiling mass.

You can take out the nucleoli by breaking the fruit with your hands or cutting along one of the sides. Then gently pry the bone with the tip of a knife and remove it.

The bones can be broken with a hammer or a vise. It is better to twist the bone into any tissue - this will not damage the integrity of the nucleolus. Each nucleolus will invest back into the apricot.

Pour the stuffed apricots into the syrup and carefully, using a wooden spatula, drown the fruits in a sweet boiling mass.

Bring to a boil, boil for 2-3 minutes, and then turn off. In order not to spoil the attractive appearance jam, you should not stir the mass, but it is better to periodically drown the pop-up fruits with the back of a wooden spoon.

Let the jam stand for 6 hours. And then put it on fire again. Repeat the cooking procedure three times. By the end, the syrup should thicken, and the fruit should become amber-transparent.

Then pour hot jam into sterilized jars and roll up.

Experimenting with different additives is not worth it. Believe me, juicy apricot jam is delicious in itself, and the nucleoli give it a special piquancy. The only thing you can add citric acid on the tip of a knife 10 minutes before the end of cooking. This is for those who prefer a sweet-sour aftertaste.

Sprinkle the apricots with the right amount of sugar and leave them for several hours, and preferably overnight, so that they give juice.

All the seeds from apricots need to be split and the nucleoli removed from them. Unfortunately, their shells are very hard and can only be broken with a hammer. This is the hardest part of making jam.

Let's get back to apricots. To cook jam, you will need a wide non-oxidizing dish - large saucepan or a frying pan, and ideally a special bowl for jam.

Transfer the apricots with sugar to this bowl and place on small fire. Very carefully, so as not to damage the apricot halves, stir the jam until the sugar dissolves.

After the apricots boil, boil them for 5-7 minutes, and then remove from heat. If foams form, they should be removed. Cool the jam completely and let it brew 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 the nucleoli from apricot kernels and again boil the jam for 5-7 minutes.

Bon Appetit!

I propose to prepare a very tasty apricot jam with kernels. Such jam can be spread on bread and make sweet sandwiches for tea, can be used for baking or served with pancakes and pancakes. The kernels give the jam a certain zest. You need to be patient to extract them from apricots, but the taste of jam will please you very much!

We will need fresh apricots, sugar and lemon.

Apricots should be washed and dried. Divide into halves and remove the bones. Don't throw away the bones! Put the apricots in a deep saucepan and cover with sugar. Leave the apricots at room temperature for 2.5-3 hours.

Remove the kernels from the bones.

After a while, put the pan with apricots on the fire, stir until all the sugar has dissolved. Bring apricots to a boil. Cook for 20 minutes over low heat, removing the resulting foam. After this time, squeeze the juice from the lemon (4 tablespoons) and add to the pan with jam. Also fall asleep nucleoli.

Boil the jam for 3 hours over very low heat. Then wipe it through a sieve to remove excess fibers from the fruit. Transfer the kernels to the pureed jam.

Prepare for apricot jam jars with cores, sterilize and dry. Bring the jam to a boil, immediately put into jars and roll up. Turn jars over to cool completely.

Delicious and pleasant preparations for you!

Apricot with kernels, very tasty, thick, amber hue and fragrant. At diligent hostess food never goes to waste, and in this case, you can not only throw away the seeds from apricots, but extract the kernels from them and cook unusual jam. Kernels retain their shape and crunchiness and complement the taste perfectly. Just be sure to check the taste of the kernels, bitter ones will only spoil everything. In addition to apricot kernels, you can use walnuts or almonds, and also make a nut platter. You will definitely like the taste of such an original jam, but if you still don’t want to mess with the seeds, use this apricot jam without them. Detailed description process in step by step cooking delicious apricot jam with nucleoli with photo.

Ingredients for making delicious apricot jam with kernels

Step by step cooking delicious apricot jam with kernels

Thick apricot jam is suitable for making pies and other sweet pastries. You can enjoy them simply with tea and fresh bread. Bon Appetit!