Apricot jam with seeds recipe for the winter. Apricot jam - recipe with apricot pits

Amber apricot jam with nucleoli 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 cores. It is sweet apricot pits that are suitable for homemade 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. Bye apricot wedges 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 how the finished 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!

Jam is the sweetest and most varied way to provide yourself with berries and fruits for the winter. The cooking process is meditation in Russian: it will not work to rush and do several things at the same time with jam. Some recipes require one but long approach, others require short but daily practice. The latter includes the recipe for apricot jam, which was shared by Olga Tsygankova, mother of our producer Marya Ziganini. Apricots remain intact in it, and sweet peeled bones are hidden inside them. “This is my mom's recipe. I was born in Grozny, in Chechnya, that's how everyone used to do that. We had a tree from which we removed 20 buckets of apricots over the summer. From one tree! And our dried apricots were not at all the same as now everyone buys. We divided overripe fruits in half, pulled out the seeds, and laid the fruits on huge sheets of plywood and covered with gauze. They were dried to such a state that through them one could look at the sun. It was very tasty! In winter, dried apricots were poured with boiling water for a couple of minutes and scrolled along with walnuts: it was the filling for pies and pies. My parents had melons in the mountains, and we even boiled watermelon honey: maple syrup cannot be compared. Mom also cooked "rubbish" - as she called something like jam from overripe apricots that fell from a tree. It turned out a honey-yellow spread, which was eaten anyway, and spread on bread, and put in the filling in pies. When she cooked it for the first time, I asked, "What is this?" - “I don’t know, some kind of rubbish.” And so it stuck. In general, a lot different recipes we had. Imagine my youth: summer was God's punishment, solid work. Holidays are going on, 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 electric wires or radio?" He said: "Radio, radio, just don't touch it with both hands." That's how high we climbed, and we were still scolded for why the crown of the head was badly cut off. If you pick up three buckets, my mother swears why without a 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 should be thoroughly washed and dried. There are apricots, let's say, cultivated, they have sweet kernels in the pits. We need just such. And there are small apricots, we call them wild, they have unsweetened kernels, such are not suitable for jam. What bones, you need to ask the seller, it's hard to check.

The larger the apricots, the more cultured they are, therefore, the sweeter their pit. Better to take mid-season apricots, even slightly greenish. Not ripe "into meat", nothing will come of them. They will fall apart, not whole.

3. Now you need to pull the bones out of the bones. We used to grind chopsticks (they were very neat so as not to plant splinters), now I use oriental chopsticks. I push the thick end of the stick into the place with which 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 bone jumps out from the opposite side of the fruit. I remember that all our children and nephews were harnessed to pull these bones out.

5. The bones must be broken with a hammer and the kernels must be removed. My grandfather made a special brick: he hollowed out a recess in it, where part of the bone would fit perfectly, they hit a hard surface with a brick, and the bone fell into two parts.

6. The most dreary thing is to clean the bones. Although, when they are fresh, this is easy to do, you do not need to pour over any boiling water. So, the bones must be peeled and the part where the main bitterness is concentrated must be removed. To remove it, you need to slightly pry the thick edge of the bone with a knife, remove the peel with a dark speck, as in the photo. Then you can clean the bone to the end.

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

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

9. With this device, I 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. And so they will be saturated with syrup, while maintaining integrity.

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

11. I put apricots in a saucepan - tightly, upside down, on which 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, 1 kg of sugar is needed. But there is a trick. First, I take 600 g of sugar, add a glass of water (that's 250 ml), bring it to a boil, stirring constantly. When the sugar dissolves, the syrup is ready.

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

Most housewives cook various dishes adhering to long-standing and well-tried 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 cook unusual jam from apricots, recipe with apricot pits we will give.

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, boil a syrup from one kilogram of sugar and a little water (watch carefully so that the sugar does not burn). Pour the prepared fruits with it, then wait until they cool down. Pour 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, seal 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.

Place a layer of apricot halves on the bottom of a basin or a 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 apricots that are not sweet enough (juicy or unripe), 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 to container citric acid and apricot pits.

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

Apricot jam with seeds 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. A orange peel cut 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 nucleoli walnuts.

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

Prepare sugar syrup, boil it and add apricots to it. Cook over medium heat for twenty minutes, stirring occasionally. After twenty minutes, add the seeds to the container and walnuts... 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, 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.

Have you ever heard of "royal" or "royal" jam? So beautifully the people call apricot jam with seeds, the recipe with the photo is sequentially presented below, be sure to try to cook it.

It's not difficult at all, but the result is amazingly delicious. Of course, not the bones themselves will be used, but the nucleoli from them. They contain a large amount of nutrients that rejuvenate the skin. So in addition to the indescribable aromatic jam, we will also get a beautiful skin color.

If you make the apricot jam thick, you can use it as a filling for pies, liquid can be poured over desserts or ice cream. Always pour the jam into transparent ceramics or a vase, it has a stunning amber color, and the kernels give a light taste of bitter almonds.

Cooking jam with apricots for the winter

Ingredients:

• apricot fruits - 3 kg;
• granulated sugar - 2.5 kg.

Preparation:

1. For such a jam, select ripe fruits, but not too overripe (you can even a little unripe). If you do not collect fruits at your summer cottage, but buy, then try right away so that the bone from the pulp separates well.

2. Rinse the fruit thoroughly under cool water and lay out to dry on a towel.

3. Now divide each apricot in half, removing the pits. At the same time, discard at least the slightest bit spoiled or beaten fruits. We will need the seeds for jam, do not throw them away.

4. Put the apricots prepared in this way in a bowl, in which you usually cook jam. If you are doing this for the first time, then it is better to choose dishes made of copper or aluminum, the jam can burn in an enamel bowl. When folding apricots, sprinkle with sugar. Now let them stand in this form for 2-3 hours, the fruit should start juicing.

5. In the meantime, take care of the bones. From them you need to extract the nucleoli, this is best done with a hammer. Try to break the bone itself carefully so that the kernel turns out to be whole. The harvested kernels should not be eaten, they are bitter in their raw form, but as a result they will add zest, aroma and amazing taste to jam. You can not do this immediately, but even the next day, since we will need the nucleoli at least in a day.

6. When 2 hours have passed and the apricots have started up the juice, put the bowl on low heat, the jam should boil, and foam will form, remove it with a spoon or slotted spoon. Let the contents of the bowl simmer. The time depends on what kind of jam you want to get as a result. If light and thin, then let it boil for 5-10 minutes, for thick and dark color, increase the boiling time to 15-20 minutes. After that, remove the bowl from the stove and let the jam sit for about 10-12 hours.

7. After the required time has passed, it is necessary to repeat the same procedure from beginning to end - bring to a boil over low heat, boil, remove to settle for 10-12 hours.

8. Now for the third time put the bowl of jam on the stove, as soon as it starts to boil, add the kernels to it, mix gently and boil for 5 to 15 minutes.

Do you know how to know if the jam is ready? Drop a small drop on your nail, if it does not spread, then it’s ready. Alternatively, pour a thin layer of jam on a saucer, chill a little and draw a groove in the middle with a spoon. If it stays and does not fill up with jam again, then everything is ready.

9. Sterilize the jars, boil the lids a little. Arrange hot apricot jam in jars, cork with lids, wrap with a warm blanket and leave to cool completely (this process should be slow). Only completely cooled jam can be stored in the cellar.

Be sure to try another recipe for blanks - apricots in syrup for the winter.

It is believed that apricots came to us from China. It is not known for certain, but now apricots are popular both in Asia and in Europe.

These beautiful, rounded, yellowish-red odnostienki with velvety skin and seeds, similar to almonds, are not only tasty, but also healthy.

The pulp of apricots contains inulin, fiber, sugars, starch, organic acids. The fruits contain vitamins C, PP, P, B1, B2. But most of all they contain carotene - vitamin A. Apricots also contain magnesium, potassium, phosphorus, iron, cobalt, copper, manganese.

Apricots are an excellent prophylactic agent for cardiovascular diseases. Dried apricots are diuretic.

These fruits contain a large amount of iron. They are recommended for people suffering from anemia and anemia, as they increase the level of hemoglobin in the blood.

Apricots must be included in the diet of people engaged in mental activity, because phosphorus and magnesium are useful for active brain function.

Of course, it is better to eat apricots raw, but in order to enjoy their taste in winter, the fruits are dried and canned: stewed fruit, jams, preserves.

There are many ways to make jam. It is boiled from whole fruits, cut in half, into slices. Jam is also prepared with nucleoli, but this option is only suitable if the seeds (nucleoli) are sweet. Even the most sophisticated gourmet will appreciate this jam.

Apricot jam: the subtleties of cooking

• For the jam to be of high quality, the fruits must be ripe, healthy and not wormy. Green apricots are not good for jam. Such jam will be tasteless and unscented. Broken, wrinkled and overripe fruits are also not used, because they will boil. Of these, you can only cook jam and jam.
• The retention of the shape of the fruit depends on the method of cooking. It must be carried out in stages so that the sugar penetrates into the fruit gradually. If you cover the apricots with sugar and immediately cook them, then the sugar will quickly fill the intercellular space, the juice will come out into syrup and the apricots will boil, turning into porridge.
• During cooking, the jam should not be stirred, otherwise the fruits will lose their shape. The pelvis can only be shaken slightly.
• Foam, which will surely appear on the surface in large quantities, must be removed with a slotted spoon or spoon.
• To finished products had a beautiful appearance, the apricots should be of the same size.
• If the jam is made from whole apricots, they are pre-pricked in several places and blanched for five minutes at 80-90 °. Then cool quickly.
• When cooking apricots in halves, first cut them and carefully remove the stone. Large apricots are divided into two halves and cut into slices.
• Jars for packaging jam must be thoroughly washed, rinsed with boiling water and dried well in the sun or in the oven. Do not pour jam into wet jars. Drops of moisture getting into the jam can cause mold and spoilage.
• If the jam is rolled up with tin lids, then it is poured hot, filling the jars as completely as possible. Such jam is well kept in a regular room. The main thing is that no light falls on it and there are no heating devices nearby.
• But most often the jam is packaged in jars in an already cooled form. Then it can be closed with ordinary parchment. Such jam is stored in a cool dark place.
• For cooking jam with seeds, varieties with sweet nucleoli are selected. The fact is that bitter kernels contain the glycoside amygdalin. If the jam is stored for a long time, then this substance begins to produce poisonous hydrocyanic acid. Such a blank can cause poisoning. Therefore, jam with seeds or kernels is stored for no more than one year.

Apricot jam with seeds: recipe one

• apricots - 1 kg;
• sugar - 1.5 kg;
• water - 400 ml;
• citric acid - 3 g.

• Select ripe fruits without wormholes. Remove the stalks. Wash well.
• Pour water into a large saucepan and bring to a boil. Immerse the apricots in boiling water and blanch at 90 ° for two minutes. Then chill under running water cold water... Wait for the liquid to drain. Then each fruit needs to be pricked with something sharp.
• Pour sugar into the cooking bowl, pour water. Place on the stove and boil the syrup.
• Dip apricots in syrup, add citric acid and bring to a boil, removing foam. Remove from stove.
• Leave the bowl of jam for 8 hours to cool.
• Then put the jam on the stove again and bring to a boil again. Make sure that it does not burn: cook it over low heat. Remove the jam from the stove a second time and let it cool for eight hours.
• Place the bowl of jam on the stove for the third time and cook for a while. You can check the readiness by placing a drop of syrup on a saucer. It must keep its shape. Also, the readiness of the jam can be determined by the foam. Towards the end of cooking, the foam collects in the center of the basin, and does not diverge along the edges.
• Cool the jam completely and place in jars. Cover with parchment paper, tie with twine or secure with elastic. The jam can be hermetically sealed. To do this, spread it hot in dry jars, cover with lids and immediately roll it up with a special seaming machine. Cool it down.

Apricot jam with seeds: recipe for the second

• Select only ripe apricots without wormholes for jam. Remove the stalks. Wash the fruits.
• Pour water into a large saucepan and bring to a boil. Dip the apricots into it and blanch for five minutes at a temperature of 75-80 °.
• Chill quickly by submerging in cold water in a colander.
• Prick each fruit with something sharp.
• In a separate saucepan, boil the syrup with 800 g of sugar and water.
• Put all the apricots in a basin. Pour in hot syrup. Incubate for 4 hours.
• Put on fire and simmer for 5 minutes with a low boil, removing the foam that appears.
• Remove from the stove again and leave for 10 hours.
• Add remaining sugar, put on fire and simmer until tender.
• Cool in a basin and then transfer to clean, dry jars. Cover with parchment paper. If you want to roll up cans with tin lids, then pack the jam hot, filling the container as completely as possible. Turn the sealed jars upside down and cool in this position.

Apricot jam, pitted wedges

• apricots - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml;
• fruit essence - 10 drops;
• vanillin to taste.

• Wash ripe apricots, remove the stalks.
• Cut each fruit in half along the groove. Remove the bones.
• Pour sugar into a saucepan, pour water. Boil the syrup. If it turns out to be cloudy, strain through several layers of cheesecloth.
• Place the apricots in a cooking bowl, cut side up. Fill gently with hot syrup. Leave for a day so that the fruits are saturated with it.
• The next day, pour the syrup into a saucepan and boil. Pour them over the apricots again. Leave it on for one more day.
• On the third day, put a bowl of apricots on a low heat, bring to a boil and cook until the thickness you need. At the end of cooking, add the essence and vanillin diluted in a small amount of syrup.
• Remove from stove. Cool completely. Place in clean, dry jars. Cover with parchment paper.

Apricot jam "Pyatiminutka"

• Wash ripe apricots, not damaged by insects and diseases, remove the stalks. Cut in half. Remove the bones. If the fruits are large, cut them into wedges.
• Fold the apricots with the centers upwards into the cooking bowl, sprinkle each layer with sugar. Leave on for 6-8 hours (as long as possible). During this time, the fruits will give juice, which will partially dissolve the sugar.
• After this time, pour water into the basin and put it on the stove. If you want to get thick jam, water can be omitted. Bring to a boil over medium heat. To prevent the jam from acquiring the consistency of jam, do not stir it during cooking. You can only shake the basin a little or twist it from side to side. Cook for 5 minutes, be sure to remove the foam.
• Then remove the bowl from the stove and let the jam brew for 3-5 hours.
• Bring to a boil over low heat and cook again for 5 minutes.
• After 5 hours of infusion, repeat this procedure again.
• Pour the hot jam into prepared clean and dried jars and immediately roll up the lids. Turn upside down and leave to cool.

Apricot jam "Royal"

• Ripe but strong apricots are suitable for this jam. Go through them, remove the stalks. Then wash and dry the fruits well.
• From each apricot, make a small incision along the groove, squeeze out a pit.
• Break the bones in a way convenient for you. Peel the nucleoli. To easily peel off the skins, immerse them in boiling water and hold them there for a few minutes. Although you can skip this step and use the kernels unpurified.
• Stuff the apricots with the kernels, inserting them into the slot instead of the kernels.
• Place the apricots in a cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup. Pour over the fruit, bring to a boil and remove from the stove. Leave for 10 hours to infuse.
• Then put it back on low heat, bring to a boil, cook for 10-15 minutes over low heat, remembering to remove the foam.
• Remove the basin from the stove and again leave to infuse for 10 hours.
• Bring to a boil one last time and cook for 10 minutes.
• While hot, place the apricot jam in clean, dry jars. Seal tightly with tin lids. If you plan to close the jars with parchment paper, then the jam must be completely cooled in a basin and only then packaged.

Note to the hostess

• If you are afraid that the kernels in the jam can harm your health, you can safely replace them with something else: almonds, walnuts or hazelnuts.
• You can add cinnamon to apricot jam, lemon zest, cloves and other spices to taste. But there should not be many of them, so as not to drown out the natural apricot aroma.