Apricot jam with kernels. Video: how to cook apricot jam with kernels for the winter

Throughout the summer, fresh fruits come to our table. When the time of some fruits passes, other horticultural crops immediately come. And now, in the period when the cherries have already “departed”, and the peaches are still very “green”, apricots are just ripening. This fruit crop is very ancient, it has been known for a long time. Yes, and now it ranks first in palatability among all fruits that ripen in temperate climates. This is due primarily to the fact that apricot fruits contain a lot of useful substances - sugars, pectins and vitamins. In this regard, it is widely used in cosmetics, medicine and food industry.

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

For example, according to the following recipe, you can cook using kernels extracted from its bones. For this you need to take 3 kg fresh apricots, 1 lemon, 1 orange and 2.5 kg of sugar. The fruits, of course, must be washed and poured on 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 a stone is removed from it. These bones cannot be thrown away, they will still be needed in the future.

Then a basin for jam is taken and prepared apricots are added to it. And the lemon and orange must be thoroughly washed, cut into slices and, together with the seeds and peel, driven through a meat grinder. The resulting porridge is added to the apricots in a basin and all this is covered with sugar. Then this basin must be shaken well so that its contents are mixed. Now apricots can be left alone for a couple of hours so that they let the juice flow.

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

Further, it is possible to get a 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 his taste. After the end of cooking, remove the bowl from the fire and let the jam “rest” for 8-12 hours. After this break, put it again on a small fire 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 another last time bring it to a boil.

And while the apricot jam is being cooked in the third circle, you can prepare half-liter jars for it. They need to be thoroughly washed and sterilized very carefully. you should also boil the lids for them. After the third boiling, the turn comes to the cores. They should be poured into jam and boil it for about 15 minutes. And when it is ready, then the jam should be poured into jars, roll them up with lids and wrap them with a blanket or towels. So they should stand until they cool down. Everything, the jam is ready to eat!

Also, in addition to jam, you can also cook apricot jam. It is easy to prepare, within one hour. For this jam, you need to take ripe apricots in the amount of one kilogram 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 must be thoroughly washed and sorted. Ripe fruits are divided into two halves and the bones are removed from them. And unripe apricots are cut into small pieces. We start making jam with ripe apricots. They are combined with water, put on the stove and brought to a boil. In the course of cooking, you need to remove the foam. Then the container with apricots is covered with a lid, and they are cooked for another 10 minutes on low heat. After this time, the fruits are thrown back on a sieve.

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

And this jam is still hot poured into clean jars, which are covered with lids. They are placed in a large pot of boiling water for sterilization. It takes 10 minutes to sterilize half-liter jars, and 15 minutes for liter jars. Then the lids must be rolled up, the jars turned upside down and left alone until they cool completely.

There is also a simple recipe, following which you can make jam from apricots. It will require 4 kg of these fruits, a glass of water and 2.5 kg of sugar. Before starting the preparation of this jam, apricots must be cut in half and the bones removed from them. Then the remaining pulp is combined with water and boiled 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 should be boiled for another 10 minutes, and then sugar should be added to it. Mix this mass well and cook it until ¾ of its original volume remains. In this way, after 1.5 hours, jam will turn out. It should be laid out hot in jars and left alone until the jam cools down. Then these jars are closed with nylon lids and stored in a cool and non-humid place.

How to make apricot jam with kernels? It's easy, if you have the 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

On long winter days, you can create a real summer mood with delicious apricot jam. Yes, not easy, but with a surprise. Inside each amber fruit is hidden a nucleolus with an exquisite taste of 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 is that you can add citric acid at the tip of a knife 10 minutes before the end of cooking. This is for those who prefer a sweet-sour aftertaste.

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

You will get a very tasty preparation of apricots, which will retain its beautiful color and wonderful aroma. Therefore, be sure to prepare apricot jam with stones for the 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
seed nucleoli - 30 g
lemon juice - 3 tbsp. l.

Cooking

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Dense apricots are suitable for harvesting, necessarily unripe, you can even slightly greenish (but not green!), juicy, with fleshy pulp. I sort them out, discard the crushed and spoiled ones.

I wash the apricots cold water and dry it on a towel. I divide each fruit in half, cutting with a knife so that the cut edges are even and neat. I take out the bones, but do not throw them away, it is in them that the secret of our delicious jam lies.

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

When the apricots start up the juice, bring to a boil over low heat and boil for exactly 5 minutes, removing the foam. Important! It is impossible to mix the jam, it is allowed to shake the pan in the air so that the fruits retain their 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 is extremely simple here. We arm ourselves with a hammer and split the bones from apricots, inside of which are hidden cute almond-shaped nucleoli. It is they who will give a special, piquant taste to the jam. The next point is important here. Depending on the variety of apricot, their kernels can be both very bitter and sweetish in taste (usually in large fruits). If they are very bitter, then scald with boiling water and remove the upper skin with a knife, exposing the white core. I came across a sweet variety, so I canned the kernels with the skin.

The second brew is carried out in the same way. I wash the nucleoli and send them to a saucepan with jam. I boil for 5 minutes from the moment of boiling and again leave it to “rest” for 6 hours.

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

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

Here is such a wonderful preparation. Apricot jam is very tasty, beautiful, fragrant, the halves are whole, with nucleoli, and the syrup is fragrant and light. Agree, it's worth the effort!

Apricot with kernels, very tasty, thick, amber hue and fragrant. A zealous housewife never wastes food, and in this case, you can not only throw away the seeds from apricots, but extract the kernels from them and make 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 preparation of delicious apricot jam with nucleoli with photo.