Royal apricot jam with pits recipe. Apricot jam with pits - royal recipe with photos for the winter

One of the summer activities is preparing berries and vegetables for the winter. There is nothing better than when you open your jam or pickles in the cold season. Today we’ll just talk about apricots. We will prepare apricot jam for the winter. Let's learn how to cook without seeds, and with them and slices. Let's look at the royal recipe. Our jam will be thick and tasty. And creating such a masterpiece is very simple and easy.

The article describes the following recipes:

1. Classic: pitted
2. Quick recipe Five minutes
3. Cook in slices: simple and tasty
4. Royal recipe
5. Cooking in a slow cooker: video

You can see how to make strawberry jam for the winter. It turns out thick, tasty and aromatic.

Recipe for pitted apricot jam: preparing for the winter

The first one presented to your attention is the classic cooking method. We will cook the apricots in 3 stages. This will allow us to preserve the maximum of nutrients and at the same time preserve the fresh taste and summer aroma of the berries. The jam will turn out to be a bright natural color.

For cooking we need:

• Apricots - 1 kilogram
• Sugar - 1 kilogram

As you can see from the composition, the ratio is 1 to 1!

Preparation:

1. Prepare the berries. Apricots need to be washed and dried. Separate from the seeds.

2. Transfer to a large saucepan. Add sugar. And we leave it from evening until tomorrow morning in our case. Let's see how much juice it produces. And then let's start cooking.

3. In the morning the apricots gave juice. The sugar has almost dissolved. We put it on fire. We are waiting for it to boil. Reduce heat and keep for literally 2-3 minutes. We leave it for the next day.

4. Second day. As you can see in the picture, they are all soaked through. Place on low heat and wait for it to boil. Remove from heat and leave for the next day.

5. Third day. The jam is transparent. The berries are soaked. There are intact ones. Place on low heat. When it boils, cook for five minutes. Then we put it in sterilized jars.

When boiling, foam forms. We collect it from the surface.

6. Once the jars are closed, they need to be turned upside down. They will stand like this until they cool completely.

The jam is ready!

Apricot jam “Pyatiminutka” without seeds: prepared quickly and tasty

The recipe has been tested for years. Only we will significantly reduce the sugar intake. According to the classical method, we take 1 to 1. This jam was well stored even at room temperature. In theory this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.

Preparing the jam:

1. First of all, wash and dry the berries. Then cut it in half lengthwise. We take out the bone. Our apricots are large, so we also cut them in half.

Let's weigh it without seeds!

Sprinkle the apricot with sugar. Let's level it out a little. Cover with a lid and leave for 3-4 hours. Apricots should give juice.

2. Meanwhile, prepare the jars. You can sterilize them in the oven. Wash the jars and put them in a cold oven. We set the temperature to 120-130 degrees. After it heats up, let it sit for 5-7 minutes. The jars need to be completely dry. Then let them cool down.

The lids can simply be filled with boiling water. Place them in a separate container and leave for 7-10 minutes.

3. 4 hours have passed. Place on low heat and slowly warm up. There is no need to interfere. As the apricots warm up, you can slowly stir them from bottom to top.

4. Warm up further. We need the sugar to completely dissolve. Don't forget to stir, but not often, as needed. The jam was almost boiling. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into jars.

5. Pour hot jam into jars. We fill them to the very brim. Close and immediately turn over. Wrap it up and leave it to cool.

6. The jam is ready. Since it contains little sugar, it is better to store it in a cool place.

Recipe for delicious apricot jam: cook in slices

The second recipe is slightly different from the first. The jam is practically not cooked, but only poured with syrup. This is done within three days.

The composition is the same:

• 1 kilogram of apricots
• 1 kilogram of sugar

Cooking process:

1. Wash the berries. We dry them. Separate from the seeds.

You can take a little green berries, not quite ripe. They are even easier to clean.

2. Pour sugar into a saucepan. Pour in about 15 milliliters of water per 1 kilogram. And put it on fire. Stir. The sugar should dissolve and boil. Once it boils, simmer for about 5 minutes.

Don't forget to stir so it doesn't stick to the bottom.

3. To prepare the syrup, immediately pour it over the apricots. Carefully distribute the berries throughout the volume.

4. Cover with a lid or cling film. And leave it like this for a day.

5. The jam let out the juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the saucepan on the fire. Stir the syrup and wait until it boils. It takes 2-3 minutes for it to boil well.

6. Remove from heat and immediately pour over our apricots. Cover with a lid or cling film. and Leave for the next day.

7. On the third day we repeat the procedure. Drain the syrup, boil and pour over the apricots. Leave it for a day.

On the fourth day, put the jam on the fire. Once it boils and cook for 5 minutes. Add a pinch of citric acid or squeeze a little lemon juice.

Then turn on the gas and immediately pour it into sterilized jars.

8. It turned out to be delicious sweet apricot jam for the winter.

Royal recipe for apricot jam with nuts

Let's make jam like a king. The method is unusual. Its essence is that the seeds are removed and some kind of nut is replaced. In our case, walnut. In this case, the berries remain intact. And if you don’t have nuts, you can cook it with seeds.

Ingredients:

• Apricot - 2 kilograms
• Sugar - 2 kilograms
• Water - 500-600 milliliters
• Walnut kernels - 100 - 150 grams

Let's start cooking:

1. The berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now you need to remove the seeds. We make an incision along the berry and carefully remove the seed. And immediately put a walnut instead. And so with each berry.

You can use the seeds as a filling. But for this you need to take out the kernels and add them to the apricot instead of the nut. But remember that kernels can taste bitter. It's better to add nuts!)

And instead of walnut, you can use any other one.

2. Prepare the syrup. Pour water into the pan. Bring to a boil and add sugar. Stir until the sugar is completely dissolved.

You can add blackcurrant or cherry leaves for taste and aroma.

Cook for literally 5 minutes. Turn off the heat and cover with a lid. Let it sit for 5-6 hours. During this time, the berries will be saturated with syrup.

3. Then put it on the fire again and bring it to a boil. As soon as it boils, turn off the fire. Then carefully remove the foam. And leave for 5-6 hours.

3. For the third time, after boiling, we cook over low heat for 30 minutes. Remove currant or cherry leaves if you added them. Then we put it into jars.

4. Apricot jam according to the royal recipe is ready. Two kilograms of apricots yielded 4 half-liter jars and one half-liter jar with syrup. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!

How to make pitted apricot jam in a slow cooker?

We will use a multicooker to help us prepare. I bring to your attention a detailed video recipe.

Product List:

• Apricots without seeds - 2 kilograms
• Sugar - 1 kilogram
• Juice of half 1 lemon
• Agar - 2 tablespoons

2 kg of pitted apricots + 1 kg of sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add 2 tbsp agar

Brief description of the video

Wash and dry the apricots. Naturally we remove the seeds. Place apricot, sugar and lemon in a multicooker bowl. Set the “Jam” mode and cook for 2 hours. Add agar at the end.

Apricot is one of the wonderful creations of nature. Not only is it delicious, but also healthy. What a pleasure it is to eat apricot jam in winter. When a piece of summer is on the table. Today we have discussed several recipes for apricot jam for the winter. Several options: with seeds, without seeds and slices. We learned how to make jam like a king. We sorted out a quick recipe 5 Five minutes. It turned out thick, aromatic, sweet and very tasty!

Jam is the sweetest and most varied way to provide yourself with berries and fruits for the winter. The cooking process is a meditation in Russian: rushing and doing several things at the same time with jam will not work. Some recipes require a single, long-term approach, others require short but daily practice. The latter includes a recipe for apricot jam, which was shared by Olga Tsygankova, the mother of our producer Marya Ziganini. The apricots remain whole in it, and sweet peeled seeds are hidden inside them. “This is my mom's recipe. I was born in Grozny, in Chechnya, that’s how we all did it. We had a tree from which we removed 20 buckets of apricots per summer. From one tree! And our dried apricots were not at all like what everyone buys now. We divided the overripe fruits in half, took out the seeds, and laid the fruits on huge sheets of plywood and covered them with gauze. They were dried to such a state that one could look at the sun through them. It was delicious! In winter, dried apricots were poured with boiling water for a couple of minutes and rolled together with walnuts: this was the filling for pies and pies. My parents had melon in the mountains, and we even made watermelon honey: maple syrup cannot be compared. Mom also cooked “junk” - that’s what she called something like jam from overripe apricots that fell from the tree. The result was a honey-yellow spread that was eaten anyway, spread on bread, and put into the filling of pies. When she brewed it for the first time, I asked, “What is this?” - “I don’t know, it’s some kind of rubbish.” That's how it stuck. In general, we had a lot of different recipes. Imagine my youth: summer was God’s punishment, continuous work. The holidays are coming, mom goes to work, there is a note on the table: “Olya, pick three buckets of cherries.” Three buckets! And the trees were tall, up to the wires. I asked my dad: “Are these electrical wires or a radio?” He said: “Radio, radio, just don’t use both hands.” That's how high we climbed, and they still scolded us for why the top of our head was badly torn off. If you fill three buckets, your mother will swear why there is no slide. And then you sit down to sort it all out. That's how summer came. 1. This is my mother Valentina Semyonovna Ivanovskaya, she is 80 years old in the central photo, on the right she is very young, and in the photo on the left she is 60 years old.

2. Apricots must be thoroughly washed and dried. There are apricots, let's say, cultivated ones, their kernels are sweet. We need exactly these. And there are small apricots, we call them game, they have unsweetened kernels, these are not suitable for jam. You need to ask the seller what kind of seeds, it’s difficult to check.

The larger the apricots, the more cultivated they are, therefore, the sweeter their pits. It is better to take mid-ripening apricots, even slightly greenish ones. If they are not ripe for meat, nothing will come of them. They will fall apart and will not be whole.

3. Now you need to remove the seeds from the seeds. Previously, we sharpened chopsticks (they were very careful so as not to put splinters), now I use oriental chopsticks. I push the thick end of the stick into the place where the apricot was attached to the stalk, and push it deeper, holding the apricot tightly with my fingers. It sounds complicated, but it's actually very simple.

4. A seed pops out from the opposite side of the fruit. I remember all our children and nephews were harnessed to pull out these bones.

5. The seeds must be broken with a hammer and the kernels removed. My grandfather made a special brick: he hollowed out a depression in it, where part of the bone would ideally fit, the brick was hit on a hard surface, the bone broke into two parts.

6. The most tedious thing is cleaning the bones. Although, when they are fresh, this is not difficult to do; you do not need to pour any boiling water over them. So, the seeds need to be peeled and the part where the main bitterness is concentrated is removed. To remove it, you need to slightly pry the thick edge of the seed with a knife, remove the peel with a dark spot, as in the photo. Then you can clean the bone completely.

7. This is what a completely peeled kernel looks like, it tastes very tender and sweet. As children, we loved these bones and ate tons of them. It's practically almonds.

8. Then the apricots need to be pierced so that they absorb the syrup better. I came up with this device: I took an eraser, cut it lengthwise and pierced it with pins with heads, it turned out to be a hedgehog.

9. I use this device to prick apricots, trying to pierce the flesh deeper. If you pierce the peel with something large, it will tear and fall apart, and the apricots will lose their presentation. This way they will be saturated with syrup, maintaining their integrity.

10. Then I put the kernels back into the apricots - with a stick.

11. Place the apricots in a saucepan - tightly, with the ends up, on which the flowers were previously attached. If you have a bucket of apricots, you can lay them flat.

12. Then you need to boil the syrup. For 1 kg of fruit you need 1 kg of sugar. But there is a trick. First, I take 600 g of sugar, add a glass of water (this is 250 ml), bring to a boil, stirring constantly. When the sugar dissolves, the syrup is ready.

13. I pour the syrup over the apricots, so that each fruit is poured on top. I leave everything for 12 hours, under no circumstances covering it with anything, otherwise the apricots will become ugly. During this time they will cool down, release juice and slightly decrease in size.

Most housewives prepare various dishes, adhering to long-standing and well-tested recipes. On the one hand, this approach allows you to always achieve the expected and good result, but on the other hand, the soul sometimes asks for experiments. In the kitchen you can create a wide variety of, even exotic, dishes, focusing on the advice and recommendations of other experienced housewives. So even ordinary apricot jam can be prepared differently, for example, with seeds. And such a dessert can be enjoyed by all family members. Let's talk about how to make unusual apricot jam; we'll give you a recipe with apricot kernels.

Apricot jam with apricot kernels

Apricots with pits take longer to soak in syrup than halved fruits. Therefore, you will have to cook them a little longer, but the taste will undoubtedly please you.
To prepare this version of jam, prepare one kilogram of apricots of the same size and equal ripeness. You will also need seven cups of sugar and six cups of water.

Prepare the syrup - boil water, add sugar and boil until it is completely dissolved. Carefully prick all the apricots in eight to ten places. Pour hot syrup over the prepared fruits and leave for eight to ten hours to steep.

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

Royal apricot jam

To prepare such a dessert, you will need not whole seeds, but kernels. They need to be carefully removed using a hammer or a bench vise. By the way, you need to take out the seeds not haphazardly, but so that the apricot itself remains intact: you need to carefully grasp it with your fingers and push out the pit using a wooden stick.
The kernels obtained from the seeds should be put back inside the apricots.

Next, cook syrup from one kilogram of sugar and a small amount of water (be careful that the sugar does not burn). Pour it over the prepared fruits, then wait until they cool. Pour the syrup into a saucepan and bring to a boil again, repeat the procedure for “brewing” the apricot three to four times. Afterwards, put the finished jam into jars, seal them and store them in a cool place.

Another recipe for apricot jam with pits

This version of jam is just as tasty as the previous one, but is prepared a little easier. For this dessert you need to prepare one kilogram of ripe apricots, one kilogram of sugar, half a teaspoon of citric acid and apricot kernels.

Place a layer of apricot halves on the bottom of a basin or wide pan, cover them with sugar, then place a layer of apricots again, and cover them with sugar again. If you are using apricots that are not sweet enough (not juicy or unripe), add another half glass of water to them. Leave it for a day.

Then place the bowl of future jam on 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 the dessert being prepared and remove the foam from it. About five minutes before cooking, add citric acid and apricot kernels into a container.

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

Apricot jam with pits and orange

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

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

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

Apricot jam with pits and walnuts

To prepare such a tasty 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 pits from the apricots and extract the kernels from them.

Prepare sugar syrup, boil it and add apricots to it. Boil over medium heat for twenty minutes, remembering to stir. After twenty minutes, add the seeds and walnuts to the container. Stir and cook for another ten to twenty minutes. Place the jam into jars and seal.

Additional information

Apricot jam with pits is not only a tasty, 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, palmintic), phospholipids, tocopherols, etc. The kernels also contain a lot of protein, vitamins PP and B17 and a number of minerals.

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

What could be better than taking out a jar of golden thick jam in the middle of a cold winter day, opening the lid and inhaling the sweet honey aroma of your favorite apricots? Perhaps the only thing better could be the note of bitter almonds, ideally accompanying the fragrant sweetness. How to prepare this royally exquisite winter delicacy?

Surprisingly, this jam is quite easy to make; you only need two ingredients – apricots and sugar. Yes, it's that simple. Of course, such a wonderful dessert can be supplemented with various spices, fruits or herbs, but the basics remain simple and always delicious.
The apricot pit, which is left during cooking, helps to achieve the richest taste and aroma. But spitting out the seeds is not aesthetically pleasing and it spoils the effect of the dessert, so you will have to be patient and remove all the seeds. There are already three options left here - you can boil and infuse the jam along with the pit and remove them when rolling, you can roll them up with the pits on the surface and just leave them in the jar, or you can peel them and stuff the kernels back into the apricots. The last option is quite dreary, but, believe me, it’s worth it, because it is the kernels that give the taste such a resemblance to almonds.
Another reason to serve this jam to the table and surprise guests is its unusually beautiful appearance. If you know some secrets, which we will certainly tell you, you can cook it in such a way that the berries retain their neat, spherical shape and rich, sunny-bright color. Well, shall we get started?

Royal apricot jam with pits - a classic recipe

Ingredients:
3 kilograms of sweet, fresh apricots;
1.7 – 2 kilograms of sugar.

How to cook?
Step 1. You need to prepare the apricots.
Please note that the fruits must be ripe but firm. Otherwise, when you remove the seeds, there is a risk of damaging the shape of the fruit and the appearance will be lost.
The sweeter the fruit, the less sugar you need to use and, accordingly, vice versa.
The fruits should be thoroughly washed and lightly dried with a towel or simply in the air.
Now, using a pencil, pen barrel, or similar long hard object, press out the seeds. Be careful. Now, pierce each apricot with a needle in several places, this will allow it to retain its shape during cooking.

Step 5. Roll the prepared jam into pre-sterilized jars and store in a dark and cool place. We recommend that you first catch the seeds and place them on the surface of the jam jar. During storage, the taste will only become richer and more intense, and at the same time, when putting the jam in a vase, you won’t have to bother for a long time with the unwanted removal of seeds - you just need to collect them with a spoon from the surface.
There you go. Now you have a great ready-made treat for any occasion that will instantly transport you to a colorful summer with its incredible aroma.
Bon appetit!

Apricot jam with kernels and royal cinnamon

In this recipe we will remove the shells from apricot kernels and stuff the fruit with kernels. In this version of the jam you will have to tinker for quite a long time, so call your husband with pliers or a bench vice and get him to help.

The almond bitterness of the kernels and the honeyed sweetness of the pulp are perfectly combined in a passionate dance by spicy cinnamon. It is better to use sticks - they look beautiful in jars and give a stronger taste. If you are using jars up to a liter in volume, put 1 cinnamon stick per jar, if the volume is larger - two.

Ingredients:
3 kilograms of fresh, sweet apricots;
1.7 – 2 kilograms of sugar;
cinnamon sticks.

How to cook?
Step 1. Wash and dry the fruits, squeeze out the seeds and set the fruits aside. All seeds need to be carefully peeled from the shell - we need whole nucleoli - and the film removed from the nucleoli. Let's move on to the fruits. They need to be pierced with a toothpick or a thick needle in at least three to six places to maintain the spherical shape of the fruit. Now, insert the kernels back into the apricots. Ready.

Chopped apricot jam with kernels and orange for the royal table

Whole fruits in jam are very beautiful, but sometimes large balls are not very convenient. For example, they are inconvenient to place on bread or a piece of finished pie. Therefore, in this recipe we will cut the fruits into small appetizing cubes, and leave the kernels “free floating”.

But we don’t want to limit ourselves to this either! One day we decided to experiment and added to this jam another sunny-bright gift from the south - a juicy orange. But we won’t use the zest; the bitterness comes from the kernels. Only pulp

Ingredients:
2.5 kilograms of fresh, sweet apricots;
2 kilograms of sugar;
3 oranges without peel.

How to cook?
Step 1. Wash the apricots and oranges and dry them slightly. The apricots should be chopped into small cubes and set aside, covered with cling film. Peel the oranges and chop them finely. It is advisable to remove the seeds. Place the oranges in the bowl with the other fruits.
Step 2. Crack the apricot kernels and carefully remove the kernels. There is no need to cut them, but you need to remove the protective film.

A little about the benefits of apricots...

As you probably know, these wonderful gifts of the south are not only good for their sunny color and brightness, amazing taste, but also very healthy. Most of all they contain vitamin A - carotene, which is known for its invaluable benefits for vision. Moreover, the condition of hair and skin improves significantly thanks to it.

But don’t forget one useful piece of advice - fats promote better absorption of carotene, which is why eating fruit pulp is much more effective with its kernels, nuts or butter - for example, on a piece of fresh bread.

Apricot fruits also contain a lot of potassium, which is essential for maintaining excellent kidney condition and preventing cardiovascular diseases. But even this is not all, the bright and juicy native of the sun contains reserves of iodine, magnesium, iron and phosphorus.

That is why baby food is often prepared with its addition. But, alas, apricots are not suitable for everyone. For example, diabetics need to be extremely careful with it, as it contains a lot of fructose.
...and their nucleoli.

Few people know that apricot kernels, which usually fly so easily into the trash, contain a lot of benefits. Cosmetologists and even doctors actively use his gifts. The fact is that the oil is very nourishing for the skin and therefore is used to prepare lotions and cosmetic creams. The moisturizing properties of apricot kernels are amazing! Moreover, the oil gives the skin elasticity, smooths out wrinkles, evens out the complexion and nourishes it.

Apricot kernels are so desperate to help people that they even fight cancer, as they contain a considerable supply of vitamin B17. Eastern sages noticed this before us and therefore now in Chinese medicine the seeds are used to treat respiratory tract ailments.

However, a coin always has two sides and abuse even in this case can lead to disastrous consequences. Despite the fact that no cases of poisoning have been recorded so far, the danger of an overdose of hydrocyanic acid - the source of this mind-blowing almond aroma - has been proven. The maximum dose is quite high, but it is still worth mentioning. An adult can eat no more than 15-20 kernels per day. Although let's be honest, their oiliness and satiety are unlikely to give you the opportunity to eat more than 5-10 pieces.

It is not at all necessary, and for medicinal purposes it is even undesirable, to heat treat apricot kernels. Raw kernels are excellent at fighting worms - try this remedy as a natural one. The kernels can be used as a snack along with nuts, added to confectionery, and even used as an additive to tea or coffee. As you can see, these precious kernels are not only not inferior, but also superior to almonds in almost all qualities - taste, healing, and cosmetic.
Eat apricots and be healthy!

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

Apricot, kernel and almond jam

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

Ingredients for four half-liter jars:

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

You can always replace the almonds with walnuts.

So, let's cook with bones. First, wash the fruits, cut each into four parts, and set the seeds aside. Place the pieces in a deep saucepan, cover them with sugar and pour over lemon juice. Mix the products and leave them overnight in a cool place.

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

In the morning, place the pan with the fruit over high heat and cook the dessert until the sugar is completely dissolved. After this, reduce the heat and cook the apricots for about an hour, remembering to stir them. Once the required time has passed, you will notice that the syrup has become quite thick.
Turn off the heat, cool the jam, and then light the fire again. Place the seeds and nuts in the pan and stir the dessert. Cook the fruit for another five minutes.

Sterilize the jars over steam. To do this, boil water, place a wire rack on the pan, and place glassware on it. Place apricot jam in jars, close them with lids and immediately turn them upside down. Cover the workpieces with a warm blanket and do not touch them for the next 24 hours. When the jam has cooled, it can be transferred to the pantry or cellar.

Sweet jam made from fruits and nuts is 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 adults and children. This time we will prepare 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 harvest of fruits, 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 apricot pieces on the bottom and sprinkle them with sugar.
Place the cherry plum on top and sprinkle the remaining sugar on it. Leave the preparations in this form for a couple of hours so that they become soft and release enough juice. If you use unripe fruits, then the time will need to be increased.

Apricot kernels need to be split and the core removed.

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

If they are bitter, 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 jam from apricots and seeds will have an unpleasant aftertaste.

Place the pan with the fruit on the fire and stir. When the sugar is completely dissolved in the juice (this will happen approximately 15 minutes after boiling), add the peeled kernels. Remove the pan from the stove and cool the contents.

How long does it take to cook apricot jam 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 treat the lids. Pour the hot sweet mass into the prepared bowl and roll it up.

The finished dessert can be served with hot tea and fresh white bread. In addition, it makes a wonderful filling for homemade buns or puff pastries.

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

Video recipe for jam with almond seeds