Apricot jam is quite simple to prepare. This delicious delicacy can be eaten on its own or used as a filling for baked goods; it goes well with puff pastry. The preparation can be prepared in different ways, with various additional ingredients. Exactly how to do this is described below.
Energy value of apricot jam prepared according to the classic recipe:
- kcal - 240;
- fats - 0 g;
- carbohydrates - 20 g;
- proteins - 0.5 g.
Despite the fact that apricot preparation is a high-calorie dish, it is healthier to eat it than a bar of chocolate.
Apricot jam with kernels for the winter
Luxurious and delicious apricot jam. The amber transparent syrup contains whole honeyed and aromatic fruits. You can't think of a better treat.
Cooking time: 20 hours 0 minutes
Quantity: 1 serving
Ingredients
- Apricots: 0.6 kg
- Sugar: 0.5 kg
- Water: 80 ml
- Lemon (juice): 1/4 pcs.
Cooking instructions
When cooking the jam this way, the apricots do not become soft or wrinkled. Once saturated with thick syrup, the fruits remain intact, become translucent and have a honey taste.
Royal preparation recipe
This recipe requires more time, but the dessert turns out amazingly delicious. The preparation is very versatile; you can stuff pies with it without fear of breaking your teeth, because the pit is removed from the apricot, leaving only the kernel.
Ingredients:
- apricots - 1 kg;
- water - 200 ml;
- granulated sugar – 1 kg;
- lemon - ½ part.
How to cook:
- To prepare royal jam, you need to take dense, unripe fruits. We immediately sift out the overripe and bruised ones. We wash the selected apricots and separate them from the seeds. You can easily remove the seed by pressing a pencil in the place where the fruit connects to the tree. Using a toothpick, make several punctures on the surface.
- We don’t throw away the seeds, but split them; you can use a nut cracker. Be sure to remove the film, it is what gives the bitterness. We get a white and smooth kernel that needs to be returned to its place, that is, to the apricot.
- Let's start preparing the syrup. Combine water, sugar and lemon. Lemon will prevent the finished treat from becoming sugary. Boil the syrup.
- Pour syrup over the fruits and leave for 11 hours.
- After this time, put the pan on the fire, let it boil and turn it off after 5 minutes. During boiling, periodically remove the foam with a slotted spoon.
- Let it brew for about 8-9 hours. Then we repeat the procedure again until the fruit becomes transparent and the jam acquires the required thickness.
- Transfer the resulting mass into pre-sterilized jars. Roll up the lids and place in a warm place until completely cooled.
There is no shame in serving this jam to guests. The syrup looks like honey, and the kernels give an almond flavor.
Jam slices with seed kernels
To prepare such a preparation, only the ripest and most aromatic fruits are suitable.
Ingredients:
- apricots - 3 kg;
- granulated sugar - 2.5 kg.
Cooking method:
- We wash the fruits and let them dry.
- We cut the apricots into two equal parts, put the tassels in a separate container.
- Sprinkle the apricot slices with sugar and leave for 3 hours so that they give the required amount of juice.
- At this time, very carefully remove the nucleoli from the seeds.
- Place the apricots on the stove, let them boil and then simmer over low heat for another 15 minutes. Let it brew for 11 hours. We repeat the manipulation 2 more times.
- For the third time, before boiling, add kernels to the fruit.
- Place the jam in a dry, sterilized container and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool.
The apricot preparation is ready, you can put it in the pantry for storage.
With almonds or other nuts
The taste of apricot jam with nuts is very refined and rich. It goes well not only with pancakes and pancakes, but is also suitable as a sauce for meat and cheese.
Ingredients:
- almonds - 200 g;
- apricots - 1 kg;
- sugar - 1 kg.
What to do:
- We sort the fruits, wash them, and separate them from the seeds.
- Place the fruits in a saucepan and cover with granulated sugar. Let it sit for 5 hours.
- Prepare the almonds: pour boiling water over them. After 15 minutes, the husk will come away from the nut without much effort.
- Cook the apricots over low heat; when the boiling process begins, add the nuts. Cook for another half hour, don’t forget to skim off the foam.
- After the mass has cooled, repeat the procedure again.
- We roll the hot jam into jars.
After the workpiece has cooled, you can send it for storage.
With the addition of lemon or orange
Orange or lemon adds a special sourness to apricot jam.
The recipe is so simple that it doesn’t even require cooking, and the orange peel will add a piquant bitterness to the preparation.
For jam we take ripe but not overripe apricots. The fruits must be whole, unbruised and undamaged. Wash carefully so as not to damage the skin.
Then soak in a soda solution. For a liter of cold water take 1 tbsp. l. baking soda and dissolve in water. Leave the apricots in this solution for 3 hours.
Wash the soaked fruits with clean water and then remove the seeds. But we do it in such a way that the fruit remains intact.
We break the seeds and remove the kernels from them. If they are bitter, then you can replace them with any nuts.
We place apricot kernels through the holes inside the fruit. If there are a lot of nuts, then put 2-3 pieces inside.
We put the stuffed apricots aside and make the syrup ourselves. Pour granulated sugar into the cooking vessel according to the recipe.
Add water and place the container on the stove. Stirring, cook the syrup until the sugar is completely dissolved.
It is important that the sugar crystals dissolve completely, otherwise the syrup will become sugary.
Gently lower the apricots into the hot syrup, gently melting them with a wooden spatula. Then remove from the stove.
Cover the bowl with apricots in syrup with cling film. Leave for 8 hours.
Then we put it on the stove. Heat slowly until boiling. Cook the jam for 10 minutes, skimming off the foam.
To ensure that the fruits in the apricot jam remain intact, do not interfere. Simply lift the bowl and gently shake or stir in a circular motion of the bowl.
Remove the jam from the heat again. Set aside until completely cool.
In the third step, we also cook over low heat, but for 10 minutes, not forgetting to remove the foam. Add lemon juice and simmer for another 5 minutes.
Place the still hot mixture into a sterilized jar. First, carefully, one at a time so as not to crush the whole apricots, and then pour in the syrup. Roll up the lid and turn the jar upside down, cover with a towel.
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.
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!
Required Products:
1 kilogram of apricots;
1.5 kilograms of sugar.
Preparation:
Apricots must be selected when they are ripe. This is necessary so that the bone separates well. First, the fruit must be washed and left until all the water has drained. The bones should be removed. Then you will need to split them and remove the nucleoli. They will be useful to us.
Peeled fruits must be covered with sugar and kernels added. Apricots should be left in this form for a day. After which the bowl of jam must be put on the fire. But it is advised to stir the mass. When bubbles appear, turn off the jam and leave for 10 hours. You will need to boil the jam several times. This will help keep the berries intact.
After 10 hours, the jam must be boiled again and poured into previously sterilized jars. The lids also need to be boiled and covered with jars. After which the cans should be rolled up. The jars should be turned upside down and wrapped in a blanket.
Apricot jam with lemon
Many people don’t even know how to make apricot jam with kernels. But this recipe will help even an inexperienced housewife make a delicious preparation for the winter. You can make apricot jam, but for this we need lemon. This is an unusual preparation. This jam can be cooked in one step, but the time will need to be increased to an hour. Usually everyone prepares the product in three steps.
To create thickness, simply add time to cooking. For example, those who want to prepare thick jam should cook it for about 15 minutes, and those who prefer a liquid mass should cook it for 5 minutes.
Required Products:
3 kilograms of apricots;
2 kilograms of sugar;
lemon.
Preparation:
The first step is to rinse the apricots and leave them until the excess water drains. Then you need to cut them slightly into two halves and remove the bone. It is in the kernels of the seeds that the whole highlight of our preparation lies.
Peeled fruits must be placed in a bowl for making jam. The lemon should be cut into 4 parts. It will need to be passed through a meat grinder along with the peel. The resulting lemon mass should be placed on top of the apricots and covered with sugar. Cover the top of the basin with a towel. In this form, the workpiece should stand for about 3 hours. During this time, the apricots will yield juice.
In the meantime, you will need to break all the seeds and remove the kernels from there. The grains should remain intact. After 3 hours, put the bowl of jam on the fire and bring to a boil. After boiling, foam should form, which will need to be skimmed off. Then the fire can be reduced.
Cook the jam for as long as necessary until the desired thickness is formed. That is, 15 if thick and 5 minutes if liquid. Then remove the basin from the stove and leave to steep for 8 hours. Then you need to put the bowl of jam on the fire again and bring it to a boil. The mixture must be stirred during cooking. Cook for the time you need and set aside again for 8 hours.
Then we send the basin to the stove for the third time. While the jam is cooking, you need to prepare the jars and lids. They are usually sterilized. Each jar should boil for about 15 minutes. After the jam has boiled for the last time, you need to throw the kernels from the seeds into it.
Everything should be mixed and boiled for another 10 minutes, then removed from the stove. The finished jam needs to be placed in jars and rolled up. The cylinders should be turned upside down and wrapped in a blanket. The recipe for apricot jam with kernels turned out to be very simple. By the way, it turns out no less tasty.
Apricot jam with kernels in a slow cooker
Many housewives are switching to cooking various dishes in multicookers. It turns out that you can cook not just regular food there, but also preparations for the winter. You can try making apricot jam with kernels in a slow cooker. Apricots can be cut not into two halves, but into small pieces. This way you will get something like jam. Below is a recipe for making apricot jam, where the ingredients are designed for a half-liter jar. If you need to cook more, you just need to increase the quantity of ingredients. Well, the first time you can prepare one jar purely for testing.
Required Products:
650 grams of apricots:
350 grams of sugar;
freshly squeezed juice from half a large lemon.
Preparation:
How to prepare apricot jam with kernels, a detailed cooking recipe with photos can be seen below. The first step is to wash the apricots. Then you need to carefully remove the seeds from them. If you have chosen good fruits, then this will be easy.
Peeled apricots need to be placed in a multicooker bowl and covered with sugar. Immediately add freshly squeezed lemon juice and stir. On the multicooker, set the “Baking” or “Stewing” mode and the timer for an hour. If you have chosen the first cooking mode, then you need to close the lid.
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For the first half hour you need to keep an eye on it and stir the jam. And for the second half hour you need to stir constantly, so it can burn. The finished jam needs to be poured into jars and rolled up. Cylinders should be pre-sterilized. It is recommended to turn the jars upside down.
Apricot jam with kernels
Basically, jam is made from sugar and fruit, but you can make it by adding a little water. Below you will find a cooking recipe, where the ingredients are designed for 1 kilogram of fruit.
Required Products:
1 kilogram of apricots;
1 kilogram of sugar;
110 grams of water.
Preparation:
You calculate the quantity of ingredients yourself. For example, if you need to close 5 kilograms of apricot, you will need 5 kilograms of sugar and half a liter of water. Apricots must be thoroughly washed and sorted so that there are no spoiled fruits. Before buying, you need to check them so that they can be easily separated from the seeds.
The bones should be split. This must be done carefully so that the nucleoli remain intact. They will need to be put back inside the fetus. Put the water on the fire, then add sugar there. The pan needs to be put on fire and boiled. Cook the mixture until the sugar is completely dissolved. Place apricots in boiling syrup.
You need to cook the jam for about 5 minutes, after which remove the container from the heat for 3 hours. At the end of this time, boil the jam again for 5 minutes. Then we set it aside again for a couple of hours. After the third such cooking, the jam should be poured into prepared, cleaned jars. They are pre-sterilized. You can roll up the jam. Be sure to prepare for the winter.
After which the jars are turned over with their lids down and wrapped. In the morning, jars of jam can be put into storage. Each recipe for making jam is good in its own way. The preparation turns out tasty and aromatic. Previously, such a delicacy was prepared only from apricots and sugar, but now many housewives have added their own ingredients to the recipe. Apricot jam can be added as a filling to pies and buns. Adults and children love him very much.
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The royal recipe for apricot jam requires the presence of seeds or nuts. Most often, kernels are added to the syrup, but sometimes the entire fruit is prepared.
Some people are afraid to cook it with seeds, believing that the content of hydrocyanic acid in them will be harmful. But you don’t need to put all the kernels from a kilogram of fruit into syrup; 100 grams is enough. The most important reason they are added is to add an almond flavor to the jam.
But, it is important to remember that such a delicacy should be stored for no more than a year. And for inner peace, that it will not become moldy, add a pinch of citric acid or the juice of half a lemon when cooking.
This jam is considered capricious because it can quickly turn sour if you add little sugar.
Therefore, to avoid this problem, use at least 500 g of granulated sugar per 1 kg of fruit and pour the finished treat only into sterilized containers.
By the way, since you love apricots, I suggest making them.
But before we move on to describing all the recipes, let’s pay attention to the nuances that need to be taken into account before starting cooking.
- In order for the jam to be beautiful, fruits that have not had time to overripe and remain elastic are more suitable.
- To prevent foam from forming, add a little butter to the syrup.
- Prepare the jam in a container with thick walls and bottom. This will prevent the sugar syrup from burning.
- When you remove the kernels, remove the brown film from them; it turns bitter in the jam.
- The brown film of the nucleolus gives the jam an almond flavor, but the syrup becomes bitter.
- You only need to crack dry seeds, otherwise you will break the grains.
- It is convenient to break the seeds with a hammer or a garlic press if you do not have a special crusher for nuts.
- The standard proportions of apricot jam are 1:1 (fruit to sugar). But it is very sweet, so it is permissible to take from 500 g of granulated sugar.
- By adding spices: cinnamon, cloves or currant leaves, you get a very aromatic syrup.
- If you are afraid that the jam will go moldy, then add 1 tsp to the syrup. citric acid per three kilograms of sugar.
- Before cooking, try the kernels; if they are bitter, immediately replace them with pieces of almonds or walnuts.
Jam made from a whole apricot looks very unusual when the pit is not removed but remains inside. It takes longer to prepare because the whole fruit does not immediately release its juice. And to speed up this process, the skin of the fruit needs to be pierced with a toothpick or knife in several places. Also, through these holes, the pulp will be saturated with syrup, as a result of which the fruits will not shrink, but will remain plump and elastic in the jars.
The ratio for 1 kg of fruit is 1 kg of granulated sugar.
We wash and dry the fruits. Take a toothpick and pierce each fruit in several places. Then add sugar and wait for the juice to come out. Because Since we have whole fruits, the juice release takes longer than when they are pieces.
Then we put them on the fire, as soon as you see that the jam is boiling, reduce the heat to moderate. If possible, remove the foam.
Cook for 25 minutes, then remove the cauldron from the heat and cool completely.
Then cook again for 25 minutes on a moderate stove and roll into a sterilized container.
Royal apricot jam with kernels
This jam is called royal or royal. The idea is to stuff the fruit with a nut or kernel from a seed. I’ll write about how to cook it with walnuts below. Now let’s start stuffing the fruits individually with white whole kernels.
Ingredients:
- apricots – 1 kg
- sugar - 1 kg
- water - 1 tbsp
We take firm apricots, otherwise when you press on them you will end up with porridge in your hands.
Now you need to squeeze the seed out of the fruit. To do this, take a pencil or sushi stick and press the blunt end into the apricot from the side where it connected to the branch. When you press on the pencil, the bone will begin to cut through the flesh with its sharp end and come out neatly.
When we release all the fruits. Then we begin to dry the bones. It’s impossible to get a whole kernel out of raw ones; for some reason they always break. But it is quite possible to do this from dry ones.
We clean each grain from the brown peel, which adds bitterness to the jam. But if you like it, you can leave them as is.
Then we insert the kernels back into the fruit through the hole formed when squeezing out the seed.
Combine sugar and water. And wait for the syrup to boil. And immediately put the stuffed fruits into this hot mass. Leave the jam to cool for 10 hours so that the fruit absorbs the sugar and releases the juice.
Then we take out the fruit with a slotted spoon, and boil the syrup with the released juice again, skimming off the foam. And again we place apricots in it.
Leave the workpiece for 6 hours. And then we boil the whole mass over the fire for 20 minutes and roll it into sterilized jars.
Royal recipe “Five Minute” with nuts
This version of jam is not cheap at all. Maybe that’s why it’s called “Royal”. But I think that it got its name for its unusual taste and labor intensity. After all, we need to cut each fruit and put a nut instead of a seed.
And we will cook it according to the “Five Minute” method. The point is that after boiling, the jam is cooked for exactly five minutes, then cools for 10-12 hours. Then cook again for 5 minutes and cool for about 10 hours. And this needs to be done at least three times. If you want thick jam, then increase the number of five minutes until the unnecessary moisture boils away and the syrup acquires the desired consistency.
Ingredients:
- apricot – 2.5 kg,
- 2 kg sugar,
- 500 - 600 ml water,
- 100 - 150 g walnut kernels.
We cut the washed and dried fruits in the middle and take out the seed, and instead put a piece of walnut in the middle.
When all the fruits are stuffed with nuts, we begin to prepare the syrup.
Pour 3 glasses of water into a bowl for making jam, pour granulated sugar into it. Bring to a boil.
As soon as the sugar has dissolved, we lower our stuffed apricots into it.
For flavor, you can add a couple of cherry or currant leaves.
Cook the apricots in this syrup for five minutes, then remove the bowl from the stove and cool the fruit for about 10 hours so that they are well saturated with the syrup and give up their amber juice.
Then cook the jam again for five minutes, turn off the heat and skim off the foam. We leave it to stand for another 7 hours.
Then cook the jam again for five minutes after boiling and pour this hot mass into jars. If you added leaves, then remove them from the syrup before rolling.
Wrap all the jars in warm clothes or towels until they gradually cool naturally.
The specified amount of ingredients yields five half-liter jars.
Video recipe for thick jam with apricot slices
For those who have overripe fruits, I offer a video recipe in which they are mixed with elastic ones and boiled into a thick syrup. As a result, it turns out that beautiful liquid slices remain inside, and apricot fibers can be caught in the syrup.
Pay attention to the advice with butter if you do not want foam to form in the jam.
How to cook a treat in a slow cooker
The slow cooker helps me out all the time. And it’s a pleasure to make jam in it. Especially when you have a small volume of products. Or when you don’t want to add heat from the stove to a hot summer day. So that later you don’t have to go outside from the kitchen, as if from a steam room.
Ingredients:
- 1 kg apricots
- 1 kg granulated sugar
- Half a lemon
- 0.5 glasses of water
Divide the washed apricots into halves and remove the pits. And from them we take out the nucleoli.
Pour half a glass of water into the multicooker bowl.
Then lay out all the halves with kernels and cover with granulated sugar.
Squeeze the juice of half a lemon into the multicooker bowl directly into the sugar.
Turn on the simmer mode for 30 minutes. Then we open the lid and do not close it further so that the jam does not come out foaming through the top. We watch how the sugar melts and the apricots release their juice.