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

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, into 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. While 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 regular 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 suggest considering 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 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!

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 remove 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.

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 simple 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 directly in the sink or use a saucepan, basin 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

Calories: Not specified
Cooking time: Not indicated

In our family, apricot jam was considered a treasure and an amazing delicacy. Our grandmother always brought us from the village several buckets of ripe and fragrant apricots, which shone and fragrant throughout the kitchen. If in the summer my grandmother’s luggage always consisted of fresh fruit, then in the winter she always brought us delicious preparations in jars. Since my mother worked around the clock, she never had time to stand in the kitchen and make jam, and grandmother’s gifts saved the whole family. Of course, we loved sweet jam most of all and, of the many varieties, we preferred apricot jam. I remember now that my grandmother brought us her signature apricot jam with kernels - this was the subject of her special pride, and we, in turn, instantly emptied everything she brought. We even specially chose the kernels, as they were very tasty and sweet. Mom loved this jam for its specific nutty aroma; she always said that it tasted like almonds. And my grandmother called this jam royal, maybe it was made at court. It was a secret to us, but we loved jam very much. Now I make my own apricot jam with kernels. I offer you my step-by-step recipe for this delicious dessert.




- 700 grams apricot,
- 700 grams of granulated sugar.

How to cook with photos step by step

Let's prepare apricots for our jam, divide them into equal halves, remove the seeds and put them aside.




Place the apricot halves in a deep container and cover with granulated sugar. Let's leave the apricots for a couple of hours so that they release juice, in which we will cook the jam. I don’t add water so that the jam doesn’t turn out too runny.




Boil the jam 2 times for 5-7 minutes, then leave for 10 hours in the resulting syrup.






Break the apricot pits and place the kernels in a bowl.




Pour boiling water over it for 10 minutes to make the bitter peel easier to remove.




Drain the water from the kernels, clean them and place them in hot jam. By this time the jam should be boiled a third time, the main thing is that it boils well over low heat. Boil the jam for another 5 minutes along with the kernels, carefully stirring with a spoon.






Place hot jam with kernels in sterile jars. We will prepare the jars in advance: steam them or bake them in the oven.




Let's roll up the lids: regular iron lids with a seaming key are suitable, or take screw ones that are screwed on without any keys, just by hand.




The finished jam is very tasty and presentable. It can be safely served at the festive table when guests are on the doorstep.




Bon Appetite!
It turns out no less tasty