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 or 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 mixed carefully 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 we can see in the photo, it has become a pleasant golden color, the fruits are translucent, saturated with syrup. All intact and 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!
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!
Fruits and berries
Description
Apricot jam with kernels It’s not for nothing that it’s often called royal. Everything about it meets the highest standards: color, taste, and amazing smell. It is very important to choose the right main ingredients. It would be ideal if you choose apricots whose kernels are also suitable for jam. Traditionally, apricots are chosen slightly unripe, and the pits are taken from those fruits that are already ripe. This greatly affects the overall taste of the dish, its aroma and the integrity of the fruit slices.
In this simple step-by-step photo recipe we will tell you how you can properly prepare delicious apricot jam with kernels at home. Home canning is a broad and global topic. Products for it are selected according to personal preferences, but almost everyone always includes apricot jam. This versatile and affordable product retains its vitamins during cooking. Also, after preservation, apricots retain their shape well and remain incredibly delicate in taste.
Let’s quickly start preparing apricot jam with kernels for the winter.
Ingredients
Steps
We put the selected fruits in a colander and rinse them several times in cold water, getting rid of spoiled apricots. We leave the fruits on a clean and dry cloth so that they dry from moisture, divide them in half and remove the seeds.
Now we need to very carefully crush the shell of the bone and extract the nucleolus from it. We do this with all the ingredients and put the finished product in a separate bowl as shown in the photo.
We will prepare the syrup based on lemon, so we wash it very thoroughly and cut it into thin slices. Pour water into an aluminum pan, add sugar and add lemon slices, mix lightly and put on fire. Bring the liquid to a boil and cook the syrup for 1-3 minutes until the sugar dissolves.
Strain the finished syrup through a sieve and let it cool completely at room temperature. Then pour the sweet liquid into the apricot halves and let them sit for a while.
Place the pan with apricots and syrup on the fire, bring to a boil, stirring and skimming off the foam, turn off the heat and leave the future jam to infuse for 8-10 hours.
After the specified time has passed, we repeat the manipulations, but now add chopped pieces of kernels to the syrup. After another 8-10 hours, bring the syrup to a boil for the last time, cook the apricots over low heat for 10-15 minutes.
We sterilize the jars in advance, pour the already cooled jam with pieces of apricots into them, and screw the lids tightly.
Apricot jam with kernels is ready for the winter.
Bon appetit!
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 sugar;
- 1 tbsp. 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. Hidden inside each amber fruit is a kernel with the exquisite taste of almonds. It’s not for nothing that this jam is called “royal” or also “royal”. Truly, it has an amazingly luxurious taste and rich summer color - as if the sun dipped its rays into the sweet syrup and dissolved in it.
In addition to the fact that apricot jam with kernels is incredibly 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 kernels inside the fruit have the ability to have a positive effect on the condition of the skin and hair, and therefore their derivatives are often used in cosmetology.
The only difficulty when making jam from apricots with kernels is that it is difficult to maintain the integrity of the fruit; the filling tends to jump out from the inside. Therefore, in order for the surprise to take place, you have to act extremely carefully.
How to make apricot jam with kernels
Wash the fruit and dry it 
Pour a glass of water into the bottom of the pan and add granulated sugar. Boil the 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 remove the kernels by breaking the fruit with your hands or cutting along one side. Then carefully use the tip of a knife to pry the bone and remove it. 
The bones can be broken using a hammer or a bench vice. It is better to twist the bone into any tissue - this will avoid damaging the integrity of the nucleolus. Each kernel will be put back into the apricot.
Pour the stuffed apricots into the syrup and carefully drown the fruit in the sweet boiling mass using a wooden spatula. 
Bring to a boil, simmer for 2-3 minutes and then turn off. In order not to spoil the attractive appearance of the jam, you should not stir the mass, but it is better to periodically drown the floating fruits with the back of a wooden spoon.
Let the jam sit for 6 hours. And then put it back on the fire. Repeat the cooking procedure three times. By the end, the syrup should thicken and the fruit should become amber-transparent.
Then pour the hot mixture into sterilized jars and roll up. 
There is no point in experimenting with different additives. Believe me, jam made from juicy apricots is delicious in itself, and the kernels give it a special piquancy. The only thing you can do is add citric acid at the tip of the knife 10 minutes before the end of cooking. This is for those who prefer a sweet and sour aftertaste.
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
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