How to cook apricot jam with seeds inside & nbsp. Apricot jam with seeds royal recipe with a photo for the winter How to cook apricot jam with seeds

Amber apricot jam with kernels is the favorite jam in our family. We cook it every year in large quantities. We keep a part for ourselves, and also give it away to family and friends.

We make apricot jam with delicious sweet kernels from our Krasnoshekiy apricots. We have two large apricot trees growing in our garden, which bring many tasty and juicy fruits every year. The fruits of this variety are quite large, with sweet seeds, suitable for cooking delicious jam with kernels. It is sweet apricot pits that are suitable for home winter harvesting. Bitter kernels should not be used for this jam. I will gladly tell you how to make delicious apricot jam with slices with seeds, and the step-by-step photos will help you understand all the important stages of cooking.

To make such a blank at home, we need to prepare:

apricots - 3 kg;
sugar - 3 kg;
sweet apricot kernels - 200 gr.

How to cook apricot jam with pitted wedges

To get a fragrant amber apricot jam, you should follow some rules, namely, we will cook it in three passes. We select ripe apricots for harvesting. We wash the fruits thoroughly and divide them into halves. We put them in a stainless steel basin, cover with sugar. Now, you need to wait for the apricots to release their juice. This usually takes 5-6 hours.

Then, set the basin on a slow fire. As soon as the apricots boil, remove it and set it aside. It is necessary for the jam to cool. Soak apricots in sugar syrup for 12 hours. The fruits will release even more juice and the syrup will completely penetrate the apricot halves.

Rinse the apricot pits with running water and dry. While the apricot wedges are soaked in sugar syrup, there is time to split the seeds and prepare the kernels for jam.

Before the second stage of cooking the jam, pour the apricot kernels into the basin and carefully distribute them in the total apricot mass. I do not mix the jam, but before the next cooking I slightly shake the basin so that the apricot slices remain intact. This is how it looks in the photo.

After 12 hours, we proceed to the finishing stage of preparation. Cook the apricot jam at the final stage 10 minutes after boiling. Skim off the foam if necessary. This is what a ready-made apricot jam with delicious kernels looks like.

Pour the finished jam into sterile ones and close them with lids. Amber apricot jam for the winter is ready!

How nice it is to get together on a winter evening for tea with friends, open a jar of apricot jam and enjoy sweet nectar from the heart, remembering sunny summer days!

August is Indian summer, the velvet season and, of course, the time for all kinds of fruits and berries. Juicy peaches, tart pears, honey apples and meaty, aromatic apricots!

For many years now, one of the favorite delicacies of our family is apricot jam with kernels. It ideally combines the richness of the pulp of the apricot and the light almond flavor that the kernels give to the jam.

Let's figure out how to cook apricot jam with seeds in order to give the fruits and kernels a pleasant consistency, aroma and maximize the benefits.

To make apricot jam with seeds, we need

Apricots - 1 kg
Apricot kernels - 120 g
Sugar - 1 kg
Citric acid - 3 g
Water - 200 ml (1 glass)

First of all, we choose apricots: the fruits should be ripe, bright orange, firm to the touch. We divide our apricots into halves, take out the seeds and free the kernels from the shell. If you do not have a lot of time, you can buy already cleaned kernels. I got 1 kg of apricots and 120 g of kernels.

To prepare the syrup, mix 1 glass of water (200 ml) with 1 kg of sugar and heat until completely dissolved, until the syrup becomes transparent.

Add apricot kernels to the syrup, cook for 10-15 minutes, stirring occasionally so that the syrup does not burn.

Then add halved apricots and 3 grams of citric acid to the syrup (1 level coffee spoon). Bring to a boil, stirring gently with a wooden spoon. Remove the foam if necessary.

Cook for 5 minutes and remove from heat.

We leave the resulting blanks to soak for 8 hours, so that the jam becomes especially aromatic.

After our apricot pitted jam has been infused, put it on the fire again and cook until tender.

It is important to stir the jam from time to time during the cooking process so that it does not burn.

By the way, I will reveal the secret of how to check if our jam is ready: put a drop of syrup on a nail or a saucer. If the drop does not spread, but keeps elastic, then the jam is ready.

We pour the apricot jam with seeds into pre-washed, sterilized jars and roll up. You can store the treat in the refrigerator or at room temperature.

Little tricks for housewives to note:

1. If you got not the most ideal apricots - it doesn't matter! Slightly dried fruits, thanks to the syrup impregnation, will again acquire an attractive appearance, and any imperfections can be cut off.

2. The more seeds you add, the tastier the syrup will be. You can buy already peeled kernels and, after initial hygienic processing, add them to future jam.

3. Apricot jam syrup can be used for making curd paste and casseroles, impregnating cakes and rolls, as a base for jelly and fruit drinks.

- What to do? - asked the impatient Petersburg youth.
- How to do what: if it's summer - peel the berries and make jam; if it's winter - drink tea with this jam! ( V. Rozanov)

In the south of Russia, up to the foothills of the Caucasian ridge, apricot is very common - it grows everywhere, even along the roadsides in a wild and semi-wild form. The end of July and the beginning of August is the time when you need to have time to cook jam from apricots - a favorite and very healthy delicacy, because apricot contains a huge amount of vitamins and microelements: C, E, B1, B2, folic acid, potassium, iron, phosphorus, magnesium , zinc and even iodine. This fruit is especially appreciated for the content of carotene, which in the body turns into vitamin A... Cook apricot jam with me - it's simple and delicious, and gentle heat treatment preserves all the benefits of the sunny fruit.

In the "correct" jam, the pieces of fruit remain intact, easily separate from each other, while they are soaked through and through with a thick and transparent syrup, which should not be too much. In order for your jam to turn out exactly like this, you need to choose slightly unripe firm apricots, which are easier to cut with a knife than to break with your hands.
There are many varieties of apricots in the modern world. There are pineapple, peach and even black apricots, which have an independent non-apricot aroma, black-gray skin and almost watermelon juiciness. But the most delicious jam turns out, surprisingly, out of the wild, which is both healthier than many artificially marketable species, and has a rich complex taste. It contains not only the honey sweetness inherent in all apricots, but also a pleasant sourness and light bitterness, which makes the jam a real masterpiece with a bright taste.

Wild apricot is not a pale yellow fruit from Armenia, but a bright orange one with red barrels. Often, the game is not large and inconspicuous in appearance compared to garden varieties. True, this year the wild apricots are surprisingly large, probably due to the rains. Sometimes wild fruits are covered with small black dots (brown rust), which only confirms its naturalness and the absence of chemicals when processing trees. If there are many such points, they need to be cut with a knife, but in general they are safe. Such apricots can be eaten, dried and, of course, made into jam.

The highlight of apricot jam is the seeds to be chopped, freed from the strong shell, peeled from the brown skin and added to the jam at the last boil.

Apricot pits, like any nuts, contain complete vegetable protein and many trace elements, it contains vitamin B17 which helps in the treatment of tumors. In childhood cracking the bone and eating the juicy crunchy center was one of my favorite things to do. And we also feasted on apricot resin - these are droplets or drips of a transparent yellowish mass on tree trunks - apricot gum,which I use in pharmaceuticals for production of blood replacement fluids. But, As in everything else, there should be moderation in eating apricot kernels - nutritionists advise eating no more than 10 kernels a day.
In appearance, the insides of apricot pits are very reminiscent of almonds. In the photo, an apricot seed and a larger almond.

The most divine fruit is apricot! Be sure to eat it fresh. Dried apricot - apricot or dried apricots - is no less useful. But back to our jam!

You will need:

apricots 1 kg
sugar 1 kg

You will also need enameled dishes - preferably a bowl with a flat bottom and high sides and a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of fruit. In this case, the jam will warm up faster and more evenly, the berries will not boil over and the syrup will turn out transparent.

Step-by-step photo recipe for cooking:

Place the apricots in a bowl.

Cover with sugar... No need to stir. Leave the apricots as they are for 6-10 hours... I usually leave it overnight.

Under the influence of sugar the apricots will let the juice- this is an important point, since we will not add water to the jam.

Place the bowl of apricots on medium fire... Stir occasionally, not very often, taking care not to damage the fruit wedges or to prevent the sugar from burning at the bottom. Bring the jam to a boil... No need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil syrup should form that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until evening. It is helpful to gently stir the contents of the bowl several times throughout the day. Do not be alarmed if, while stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is still only at the very beginning.

After cooling completely, bring the jam until boiling a second time... Stir gently. The foam that will form on the surface does not need to be removed. It will dissolve as soon as the jam cools. When the jam boils, turn off the heat and again leave to cool completely... I repeat that during cooling it is useful to gently stir the jam 3-4 times so that the apricot pieces are better saturated with syrup.

So we cook jam in three steps: morning-evening-morning. Or evening-morning-evening, as it is convenient for anyone.
Before boiling the jam for the third time, prepare apricot pits- they need to be chopped with a hammer (we use a man) and peeled from the brown skin, just like peeling almonds - put in a bowl, pour boiling water for 2-3 minutes.

Drain and peel off. After boiling water, it can be easily removed by hand.

Prepare jars and lids. Banks need good wash and sterilize- it is convenient to do this using a special stand that is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), Shake off the drops of boiling water over the sink and place it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes... To prevent the jar from bursting, put a regular spoon in it.

Lids put in a bowl, cover with water and boil for 5 minutes.

Drain the water and place the lids on a clean towel.

Before the last third boil of the jam, add apricot pits.

Bring the jam to a steady boil the third time(don't forget to stir). Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

Here it is - real homemade jam!

The apricot slices remained intact, they are evenly saturated with syrup, which, as expected, is thick and transparent.

Well, and of course an apricot kernel - mmm…. Enjoy your tea!

Homemade jam is a symbol of coziness, a strong and happy family, and if you do not have the opportunity to cook jam from fruits and berries harvested in your garden, try to cook zucchini jam, because they are sold in all supermarkets almost all year round - I'm sure you will like it! Recipe

The site has a recipe

You will need:

apricots 1 kg
sugar 1 kg

Wash the apricots, cut into halves and remove the seeds. Cut each half of the apricot into three slices.
Place the apricots in a bowl and cover with sugar. No need to stir. Leave the apricots like this for 6-10 hours (usually overnight). Under the influence of sugar, the apricots will juice up.
Place a bowl of apricots over medium heat and bring to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. Turn off heat and leave to cool completely for 10-12 hours.
Bring the jam to a boil a second time, stirring gently to avoid crushing the fruit pieces. Leave to cool completely.
Before the third boil, add apricot pits to the jam, which must first be chopped, pour boiling water for 2-3 minutes and peel off the brown skin.
Bring the jam to a steady boil a third time. Remember to stir.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

There are many ways to make this sweet treat. If you think that apricot jam with seeds is made from whole fruits, then you are mistaken. First you have to process the fruit, then take out the core and extract the kernels from it. It is these seeds that give the fruit desserts a unique taste. You might like a more sophisticated treat made with several types of fruit. Next, we will tell you in detail how to cook apricot jam from fresh fruits.

Jam from apricots, pits and almonds

An original dessert made of ripe fruits and nuts can be safely put even on a festive table. Be sure to take note of our recipe and try it out next harvest season.

Ingredients for four half liter cans:

apricots - 1200 grams;
almonds - four tablespoons;
lemon juice - a tablespoon;
sugar - 800 grams.

You can always substitute walnuts for almonds.

So, we cook with bones. First, wash the fruit, cut each into quarters and set the seeds aside. Place the pieces in a deep saucepan, add sugar and lemon juice. Stir the food and leave in a cool place overnight.

Divide the bones in half and remove the kernels. Peel the almonds and dry in the oven.

In the morning, put a pot of fruit on high heat and cook the dessert until the sugar is completely dissolved. After that, turn the heat down and cook the apricots for about an hour, remembering to stir. When the right time has passed, you will notice that the syrup has become quite thick.
Turn off the heat, chill the jam, and then reignite the fire. Put the seeds and nuts in a saucepan, stir the dessert. Cook the fruit for another five minutes.

Sterilize the jars over steam. To do this, boil water, put a wire rack on the pan, and place glassware on it. Put the apricot jam in jars and, close them with lids and immediately turn upside down. Cover the blanks with a warm blanket and do not touch them for the next day. When the jam has cooled down, you can move it to your closet or cellar.

Sweet fruit jam with nuts turns out to be quite thick and has a bright, beautiful color. Offer it to your guests over a cup of tea, or use it to make homemade cakes.

Video recipe for jam from whole apricots

Apricot and cherry plum jam

A fragrant dessert with a slight sourness will appeal to both adults and children. This time we will cook apricot jam with kernels and cherry plum. We are sure that you will appreciate this original recipe and be sure to repeat it in your kitchen.

If you are lucky enough to harvest a rich fruit crop, then be sure to use our recipe. To prepare a beautiful and tasty treat, you will need the following ingredients:

fresh apricots - one kilogram;
cherry plum - 500 grams;
sugar - one and a half kilograms.

Wash the fruits well, divide each into two halves and remove the seeds. Take a large saucepan, place the apricot pieces on the bottom and sprinkle with sugar.
Lay the cherry plum on top and sprinkle the remaining sugar on it. Leave the pieces as they are for a couple of hours to soften and release enough juice. If you are using unripe fruits, then the time will need to be increased.

The apricot pits need to be split and the core removed.

Be sure to taste the kernels you plan to use to make your dessert.

If they are bitter, then you will have to abandon this idea. If you nevertheless decide to do it your own way, then be prepared for the fact that the finished apricot and seed jam will have an unpleasant aftertaste.

Place the pot of fruit on the fire and stir. When the sugar is completely dissolved in the juice (this will happen about 15 minutes after boiling), add the peeled kernels. Remove the cookware from the stove and refrigerate the contents.

How much apricot jam is cooked in the second stage? We recommend returning the pan with the future dessert to the fire and cooking it for another ten minutes. Sterilize the jars in any convenient way and process the lids. Pour the hot sweet mass into the prepared dish and roll it up.

The finished dessert can be served with hot tea and fresh white bread. It also makes a wonderful filling for homemade buns or puffs.

We will be glad if you like sweet apricot jam. Recipes for the winter, as you may have noticed, are not particularly complex. Therefore, you can easily implement them if you carefully read our recommendations.

Video recipe for jam with almond pits

Most housewives prepare various dishes according to old and well-proven recipes. On the one hand, this approach allows you to achieve the always expected and good result, and on the other hand, the soul sometimes asks for experiments. In the kitchen, you can create a variety of, even exotic dishes, focusing on the advice and recommendations of other experienced housewives. So even ordinary apricot jam can be prepared in a different way, for example, with seeds. And such a dessert can be enjoyed by all family members. Let's talk about how to make an unusual apricot jam, we will give a recipe with apricot pits.

Apricot jam with apricot pits

Pitted apricots take longer to soak in syrup than halved apricots. Therefore, they will take a little longer to cook, but the taste will undoubtedly delight you.
For this kind of jam, prepare one kilogram of apricots of the same size and maturity. You will also need seven glasses of sugar and six glasses of water.

Prepare syrup - boil water, add sugar to it and boil until it is completely dissolved. Chop all apricots neatly in eight to ten places. Pour the prepared fruit with hot syrup and leave for eight to ten hours to infuse.

Cook the pitted apricot jam in two to three doses within three to five minutes after boiling, taking breaks between them for eight hours. Some housewives add a little more citric acid to such a dessert - literally at the tip of a knife. This additional component helps to maintain the desired flavor balance of the jam.

Royal apricot jam

To prepare such a dessert, you need not whole bones, but nucleoli. They need to be removed with care using a hammer or locksmith's vice. By the way, you need to get the seeds not just at random, but so that the apricot itself remains intact: you need to gently grab it with your fingers and push out the bone using a wooden stick.
The kernels obtained from the seeds should be put back inside the apricots.

Next, cook a syrup from one kilogram of sugar and a small amount of water (watch carefully so that the sugar does not burn). Pour the prepared fruits with it, then wait until they cool down. Drain the syrup into a saucepan and bring to a boil again, repeat the procedure of "brewing" the apricot three or four times. After that, put the finished jam in jars, cork them and send them to storage in a cold place.

Another recipe for pitted apricot jam

This type of jam is as tasty as the previous one, but it is a little easier to prepare. For such a dessert, you need to prepare one kilogram of ripe apricots, one kilogram of sugar, half a teaspoon of citric acid and apricot pits.

Put a layer of apricot halves on the bottom of a basin or wide saucepan, cover them with sugar on top, then re-place the layer of apricots, and cover them with sugar again. If you are using insufficiently sweet (juicy or unripe) apricots, add half a glass of water to them. Leave it for a day.

Then send the bowl with the future jam to the fire, stir gently and bring to a boil. Boil the jam for half an hour to forty minutes after boiling. Do not forget to constantly stir and skim the dessert. About five minutes before cooking, add citric acid and apricot pits to a container.

Pour the jam into sterilized jars, seal them, turn upside down and wrap until cool.

Apricot jam with pits and orange

To prepare this version of the dessert, you need to prepare one kilogram of apricots, nine hundred grams of sugar and two hundred grams of water, and you also need an orange peel (one, but large).

Prepare apricots. It is best to use small, firm fruits that show a slight greenish tint. Wash them, dry them from excess moisture and peel them, dividing them into halves. Remove the nucleoli from the seeds. And cut the orange peel into thin strips.

In a large saucepan, combine nine hundred grams of sugar with two hundred milliliters of water and heat to create a syrup. Bring it to a boil, add apricots, kernels and orange peel to it. Bring the mixture to a boil, stir and remove the foam. Then remove the container from the heat and set it aside for eight to ten hours.

Apricot jam with seeds and walnuts

To prepare such a delicious and very healthy dessert, you need to stock up on a kilogram of apricots, a kilogram of sugar, a glass of water and a handful of walnut kernels.

Remove the seeds from the apricots, and get the nucleoli from them.

Make sugar syrup, boil it and add apricots to it. Cook over medium heat for twenty minutes, stirring occasionally. After twenty minutes, add seeds and walnuts to the container. Stir and simmer for another ten to twenty minutes. Arrange the jam in jars and seal.

Additional Information

Apricot jam with seeds is not only delicious, but also a healthy dessert. After all, apricot kernels are a source of a significant amount of oil, and it, in turn, saturates the body with fatty acids (oleic, linoleic, palminic), phospholipids, tocopherols, etc. Also, the kernels contain a lot of protein, vitamins PP and B17 and a number of minerals.

Apricot jam has a positive effect on digestion processes, it can improve visual acuity and the condition of the skin and hair. This dessert helps to optimize metabolism and cleanse the body of toxins and toxins. But it is still not recommended to eat it in excessive quantities.