Apricot jam with kernels. Apricot jam with kernels Whole apricot jam with kernels inside

Apricot jam is quite simple to prepare. This delicious treat can be eaten on its own or used as a filling for baking, it goes well with puff pastry. The blank can be prepared in different ways, with various additional ingredients. How exactly 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 an 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 honey and fragrant fruits. You can't think of a better treat.

Your mark:

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 pc.

Cooking instructions

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



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



We wash the soaked fruit 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 nuclei from them. If they are bitter, then they can be replaced with any nuts.



Place the 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 we ourselves are engaged in the syrup. Pour granulated sugar into the cooking utensils according to the recipe.



We add water, send the container to the stove. While stirring, cook the syrup until the sugar is completely dissolved.

It is important that the sugar crystals dissolve completely, otherwise the syrup will become sugared.



Gently dip the apricots into hot syrup, gently melting them with a wooden spatula. Then we remove from the stove.



We close the dishes with apricots in syrup with 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.

To keep the fruits intact in the apricot jam, do not interfere. Simply lift the bowl up and gently shake or stir in a circular motion.



Remove the jam from the fire again. Set aside until it cools completely.



In the third step, we also cook over low heat, but for 10 minutes, not forgetting to skim off 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 whole apricots, and then pour the syrup. We roll up the lid and turn the jar upside down, cover with a towel.



With such cooking of jam, apricots do not boil over, do not shrivel. Having been drunk with thick syrup, the fruits remain intact, become translucent and with a honey taste.



Royal procurement recipe

This recipe is more time consuming, but the dessert turns out to be amazingly tasty. The workpiece is very versatile, you can stuff pies with it without fear of breaking your teeth, because the stone is extracted 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. We sift out overripe, dented at once. We wash the selected apricots and separate them from the seeds. You can easily remove the bone by pushing 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 out the seeds, but we split them, you can use a nutcracker. Be sure to remove the film, it is she who gives the bitterness. We get a white and smooth nucleolus, which needs to be returned to its place, that is, into an apricot.
3. We proceed to the preparation of the syrup. We combine water, sugar and lemon. Lemon will prevent the finished treat from becoming sugared. Boil the syrup.
4. Fill the fruit with syrup, leave for 11 hours.
5. After this time, we put the pan on fire, let it boil and after 5 minutes turn it off. 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 fruits become transparent and the jam reaches the required density.
7. We shift the resulting mass into previously sterilized jars. We roll up the lids and put them in heat until they cool completely.

It is not a shame to treat guests with such jam. The syrup looks like honey, and the kernels give an almond flavor.

Jam wedges with pitted kernels



For the preparation of such a preparation, only the 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 the apricot wedges with sugar and leave for 3 hours to give the right amount of juice.
4. At this time, we very carefully remove the nucleoli from the bones.
5. We send the apricots to the stove, let them boil and then simmer for another 15 minutes. We let it brew for 11 hours. We repeat the manipulation 2 more times.
6. For the third time, before boiling, add the nucleoli to the fruit.
7. Put the jam in a dry sterilized container, roll up the lids. We turn the jars upside down, wrap them with a blanket and leave to cool.

The apricot preparation is ready, you can send it to 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 also 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, separate from the seeds.
2. Put the fruits in a saucepan and cover with granulated sugar. Leave to infuse for 5 hours.
3. Prepare the almonds: pour boiling water over it. After 15 minutes, the husk will leave 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, do not forget to remove the foam.
5. After the mass has cooled down, we repeat the procedure again.
6. We roll hot jam into jars.

After the workpiece has cooled down, you can send it for storage.

With the addition of lemon or orange



Orange or lemon add a special sourness to apricot jam.

The recipe is so simple that you don't even need to cook, and the orange peel will add a piquant bitterness to the preparation.

Products:

• apricot fruits - 2 kg;
• orange - 1 pc.;
• sugar - 300 g

Preparation:

1. Extract the seeds from the apricot.
2. Grind the apricot and orange in a blender.
3. Mix fruit with sugar.
4. We lay out the mass in a glass container, sprinkle with granulated sugar on top, so mold does not form. Let's roll it up.

To prepare delicious jam, you need to follow the following recommendations:

1. Be sure to remove the bone from the fetus, as during long-term storage it begins to release harmful substances.
2. Before cooking, let the fruit infuse with sugar, so the juice will stand out, and the workpiece will turn out to be more juicy.
3. For cooking, choose a low but wide saucepan.
4. In order for the fruits to remain intact and beautiful, remove the seed with a stick.

We are waiting for your comments and ratings - this is very important for us!

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

Such jam is not only very tasty, appetizing and beautiful, it is a real vitamin pantry. Because fruits lose vitamins during cooking, then the apricots themselves in the jam are "just" unusually tasty. And in the nucleoli, according to some authors, substances are preserved that have a positive effect on the condition of the hair and skin. I do not presume to assert, but for that short moment of pleasure that you will receive while drinking tea with such jam, you can forget about everything!

There are options for making such a jam with whole fruits, while the nucleoli are hidden inside. Perhaps it is beautiful. But in my opinion, it is not very convenient when consumed: after all, apricots are not such small fruits, and biting a large apricot from jam in a company is not very nice. You can sprinkle it with syrup or pour yourself over, so I always cut the apricots and dip the kernels in the syrup. It is no less beautiful.

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

Rinse the fruit, dry it. Cut each in half, remove the seeds. I have apricots of the shalah variety, quite large, so I also cut each half in half.

Cover the apricots with sugar, shake so that each wedge is dipped in sugar. Leave in this form for 2-3 hours at room temperature. If you make jam in the evening, then put this blank in the refrigerator for the night. The apricots will give off juice.

The next day, when the apricots stand overnight in the refrigerator with sugar, place them in a saucepan, add water and bring it all to a boil, remove the foam. Simmer the jam for 5 minutes, stir gently, shake better. Cool completely.

Break the bones and remove the nucleoli. Try them. There are varieties with bitter nucleoli, they need to be doused with boiling water and the top skin removed. Mine turned out to be sweet, so there was no need to remove the skin.

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

We've got such a bright, aromatic apricot jam with kernels!

Try it, bon appetit!

Have you tried the Royal apricot jam? Not? Then we lost a lot. This is a real treat. Especially when there are peeled bones inside. In addition to apricot kernels, the delicacy is complemented with any other nuts, which makes the taste even more special.

The benefits of fruits and their seeds are also worth noting. The kernels contain B vitamins (3 and 17), as well as minerals. They have a positive effect on the cardiovascular system and prevent the development of cancer cells. Only such bones cannot be consumed in handfuls raw. The permissible norm is 20-40 g.

You can eat plenty of bones after heat treatment (cooking, oven). And in the process of making jam, apricot nuts are just boiled enough.

Interesting fact! Got a bitter bone? This means that it is richer in vitamin B17.
The apricots themselves are just as useful. However, some of the properties volatilize after heat treatment. In order to preserve more benefits, they resort to making jams without boiling berries. All successful methods, including this one, can be found in the article.

It is clear with taste and benefit. Pay attention to the type of royal jam. Probably, the name came to mind from the rich amber color and rich look of the dessert. Large fruits look much more impressive. Especially in the design of baked goods, ice cream and other delicacies.

How to achieve such beauty while preserving the aroma and taste of apricots? Read on. Here are as many as 5 ways.

Royal apricot jam with kernels inside

Thick jam with whole apricots with delicious nuts inside. Such a delicacy goes off with a bang, as it is usually consumed with spoons.

Recipe note! Are the apricot pits bitter? It is permissible to replace kernels with other nuts.

• 4000 g of dense ripe apricots;
• 500 ml of water;
• 3000-4000 g of sand;
• 1 tsp citric acid.

On a note! Stirring the jam is undesirable. Want to keep your fruit intact? Just wiggle the saucepan from side to side periodically.

Preparation:

1. We wash the fruits and remove the seeds with a wooden stick / toothpick. The skewer is simply inserted into the place where the peduncle was, and pushes the nucleolus from the back.
2. We break the bones with a hammer and take out the nuts, which we insert into the holes of the apricots. It is not necessary to remove the film from the nucleoli. It gives a special taste. Transfer the fruit to an enamel pot. In a separate bowl, cook a thick syrup.
3. Then fill the apricots with syrup and put everything on fire. Bring to a boil, remove the foam and the pan from the heat.
4. We leave the workpiece to infuse for 10 hours. Next, put the pot on the fire again and bring the contents to a boil. We remove from the stove and insist for 12 hours.
5. We repeat the procedure one more time with an infusion time of 12 hours. We pour the jam into sterilized jars. We roll it up, turn it upside down until the blanks are completely cool.
6. Then we put it away for storage.

Royal apricots with cashews, walnuts and almonds

Awesome combination of fruit and nuts. This, probably, adores almost everyone. In addition to its taste, the treat is also considered healthy.

We need:

• 150 ml of water;
• 1200 g apricots;
• 150 g of nut mixture (cashews, almonds, walnuts);
• 800 g of sand;
• 1/3 tsp lemons.

Recipe note! It is permissible to take any nuts. Apricots are suitable both ripe and slightly overripe.

1. Pour sugar into a saucepan, pour in water and add lemon to-that. We put everything on medium heat and bring to a boil.

2. Add nuts to the boiled syrup. Boil for 2-3 minutes. Together with nuts. It is not necessary to divide the kernels into parts. Leave them intact if desired. The only thing is desirable to clear the films from the walnut nucleoli.

3. Wash the apricots, cut into slices, send to the pan. Fill with hot syrup with nuts.

4. Leave it for several hours until it cools completely. Then we put everything on fire.

5. After boiling, boil the jam for 8-10 minutes. With a larger volume, boil for 2-4 minutes. longer. Do not forget to stir the mass throughout the entire process.

6. After the expiration of the time, we make a test for readiness. Put some syrup on a saucer and check its density. The thick consistency suggests that it is time to remove the jam from the heat and pour it into containers.

7. Turn the cans upside down, wrap them up. And in this form, completely cool. Next, we put everything away for storage.

Royal jam with uncooked kernels in syrup

Raw fruits in syrup retain more of the health benefits, flavor, and aroma. Try to make jam using this special technology. It turns out awesome apricots in syrup with nuts inside.

Let's prepare the following ingredients:

• 1.5 kg of apricots;
• 2 glasses of water;
• lemon on the tip of a knife;
• 1600 g granulated sugar.

Cooking step by step:

1. First, we wash the fruit and extract the seeds. We cut the apricot lengthwise, take out the kernel. Then we soak all the nucleoli in boiling water for 5-10 minutes. We beat off each with a hammer and extract the most delicious.
2. We put the nuts in the cuts of each fruit. In the very place where it was, only with the shell.
3. We send the prepared apricots to the banks and start cooking the syrup. Bring water to a boil, then add sugar. Stir the sand until it is completely dissolved. When the sugar dissolves and the water boils again, remove from heat and immediately pour into jars.
4. Cover the containers, cool, then pour the syrup into a saucepan and bring to a boil again. Refill the fruit with hot syrup. We repeat the procedure one more time. At the last boil, add the lemon.
5. After each pouring, the fruit is reduced in size. Therefore, it is permissible to transfer apricots to a smaller container.

Fill the contents of the containers for the third and last time. We roll up with sterile lids. Cool and put in the pantry.

Tasty amber apricot jam whole royally

Real royal thick jam. It is not only very tasty, but also appetizing in appearance. All thanks to the beautiful amber shade.

A set of products:

• 2 kg of apricots;
• 1.6 kg of sand;
• lemon juice from one citrus;
• 200-300 ml of water.

To prepare fruit for cooking:

• 3 tbsp. l. soda;
• 3 liters of water.

The process is step by step:

Dissolve the soda in water and immerse the apricots there for three hours. Then remove the seeds from the fruit using a wooden stick. We clean the nuts from the shell and fill the fruits with them.

Pour sugar into a saucepan and pour in water. Bring to a boil. Then add the apricots. We immerse the fruit completely in the syrup, turn off the stove. We leave it for 8 hours.

Then we put on cooking again. The fire is slow. Time after boiling - 10 minutes. Then turn off the fire. We also leave for 8 hours.

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

Ingredients:

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

Timer:

• 1 hour for preparation;
• 24 hours to prepare.
• Output: 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, there is a nucleolus with an exquisite almond flavor. No wonder this jam is called "royal" or even "royal". Indeed, it has an amazingly luxurious taste and rich summer color - as if the sun had dipped its rays into sweet syrup and dissolved in it.

Besides the fact that apricot jam with kernels 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 the fruit 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 in cooking apricot jam with kernels is that it is difficult to preserve the integrity of the fruit, the filling strives to pop out from the inside. Therefore, in order for a surprise to take place, you have to act very carefully.

How to make apricot jam with kernels

Rinse fruit and dry

Pour a glass of water on the bottom of a saucepan 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 nucleoli by breaking the fruit with your hands or by cutting along one side. Then gently pry the bone with the tip of a knife and remove it.

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

Pour the stuffed apricots into the syrup and gently drown the fruits 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 stand for 6 hours. And then put 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 the 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 kernels give it a special piquancy. The only thing is, 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 finish.

Housewives prepare apricot jam with kernels for the winter every summer. Such a delicious delicacy as aromatic apricot jam can be used as a sweet dessert for a cup of hot tea on a cold winter evening. And for baking, it can be an excellent filling. And if, during the preparation of such a jam, you add the kernels extracted from the pits of apricots to the pulp of the fruit, then you will get an incomparable delicacy.

Indeed, in this case, slightly bitter nucleoli, soaked in sweet syrup, will become very tender and pleasant to the taste. But, when preparing such a jam, it should be borne in mind that it can be stored for no more than one season. Apricot pits contain hydrocyanic acid, which, when stored for a long time, has the properties of becoming poisonous.

Therefore, do not roll the apricot jam too much. And if you have a surplus of fruit, then from ripe apricots you can also prepare for the winter, preserves and jams with or without seeds. Often housewives combine seasonal berries and fruits to create a delicious sweet assortment.

Subsequently, such jam or jam is used to bake lush pies in winter or just for tea with friends. Write down, rather, the most delicious and at the same time simple recipe for apricot jam with pitted kernels. It will definitely come in handy!

Apricot jam for the winter with kernels - the royal recipe

Try not to use soft and overripe apricots for apricot jam, such fruits are more suitable for making jam or jam. Dense (tough) fruits without dents or other flaws are ideal in this case.

Output: 1.5 liters of ready-made 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 pitted kernels - a step-by-step recipe with a photo:

Cooking time is generally at least 6 hours. The cooking process itself will take no more than 1 hour (including the preparation of fruits).

Soak apricots in cold water for literally a third of an hour, so it will be easier to remove all the dirt from them. You can do this right in the sink, or use a saucepan, bowl, or cup.

Wash the apricots and place in a colander. Then cut each fruit and remove the pit.

If the bone is difficult to remove, pry it off with a coffee or teaspoon.

Cut the apricot halves in half (that is, each fruit will be divided into quarters as a result).

Pour some granulated sugar on the bottom of a saucepan (or bowl), put a row of apricots on it.

Sprinkle with sugar again. In this way, lay out all the fruits, sprinkling each layer with sugar.

Close the saucepan and let sit for 4-6 hours. Leave it overnight if you want, but then put it in the refrigerator. During this time, the apricots will start juice.

In the meantime, get busy extracting the nucleoli from the seeds. If you have a special nut cracker, use it.

But if there is no such item in your house, then pliers and a hammer will be the most convenient and safe assistants in this matter.

Place the pliers on the edge, insert the apricot bone into them, squeeze the handles of the tool and hit it with a hammer. With this method of breaking the bones, the nucleoli most often remain intact.

True, pieces of their shells are scattered throughout the district. Therefore, before you do this unpleasant business, make sure that there are no children near you.

Place a saucepan with apricots that have already juiced on the stove, pour water into it and throw in the kernels.

Stir the contents of the container very gently and turn on medium heat. Stirring from time to time, bring the apricots in syrup to a boil, reduce heat so that they barely boil, and, removing the resulting foam, cook for no more than 5 minutes.

Perhaps, during the cooking process, the apricots will lose their integrity (fall apart), but this nuisance 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 for the fruit to absorb the sweet syrup. Then throw citric acid into a saucepan, stir.

This additive will not only give the jam a slightly sour tint, but also act as a preservative, thereby contributing to its longer storage.

Boil the apricot jam (after boiling) for another 5 minutes, spread over sterilized jars.

Cover with lids and leave on the table until it cools completely.

Already cold apricot jam with kernels can be stored in a closet or closet. Sweet moments to you!

Video: how to cook apricot jam with kernels for the winter - a simple and quick recipe