When to add pits to apricot jam. Cooking jam from apricots with stones. Apricot jam "Royal"
At the height of summer, every housewife who has a summer cottage or a village garden and vegetable garden prepares homemade jam. In the absence of their own land, many people buy berries and fruits in the markets in order to stock up on several jars of fragrant treats for the winter.
Basically, while cooking various dishes, housewives adhere to proven recipes. This gives confidence in achieving the desired result, however, sometimes you want to try something new. Based on the tips of other housewives in the kitchen, you can easily diversify the preparation of familiar dishes.
The most delicious apricot jam is usually obtained from wild animals. It is much more useful than other artificial varieties, and has a richer taste. In addition to the honey sweetness characteristic of all apricots, it has a slight sourness and spicy bitterness. Such taste qualities make jam a masterpiece with an unusual bright taste.
Wild apricots are not pale yellow fruits from Armenia, but bright orange with red sides. Usually the wild game is medium-sized and unsightly in appearance in comparison with its garden relatives. Occasionally, the fruits of wild apricots are covered with small black dots (brown rust). This once again confirms them. naturalness and usefulness, as well as the fact that there were no chemicals in the processing of trees. When there are too many of these points, it is better to cut them out with a knife, although they are not dangerous. Such fruits can be safely eaten fresh, dried, or made into jam.
What are the benefits of apricots
These southern light orange fruits carry not only great taste, but also great benefits for the body. Apricots contain a lot carotene(provitamin A), useful for vision, hair and skin. Best of all, carotene is absorbed by the body together with fats. Also in apricots a lot potassium, which is useful in kidney and cardiovascular diseases. Containing a large amount of magnesium, iron, phosphorus and iodine, the fruit is recommended for the preparation of baby food. But sugary fruits containing a large amount of carbohydrates will not be useful for diabetics.
What is a bone
Cosmetologists and doctors appreciate apricot pits very much. Kernel oil used in the manufacture of moisturizing lotions and creams. The substances contained in it have a beneficial effect on the condition of the skin, rejuvenate it and give the face a pleasant fresh tone.
Apricot kernels contain a large amount of vitamin B17, which is used to prevent cancer. Also, medicines are prepared from the bones, which are necessary for diseases of the respiratory tract.
Fruit kernels can be used instead of nuts in confectionery, eaten raw, used as an additive in tea, or you can cook apricot jam with them. This additive gives the dessert an original taste and aroma with a touch of almonds.
In our article, we will talk about unusual ways to make apricot jam with pits.
Recipes for apricot jam with pits
apricot jam
The main thing in this recipe is to remove the fruits from the fire in time, otherwise the beautiful whole fruits will turn into porridge.
Required Ingredients:
- 2 kilograms of fresh apricots;
- 1 kilogram of granulated sugar;
- 3.5 liters of water;
- 1/4 teaspoon citric acid.
Cooking order:
- Wash and dry fruits.
- Make syrup from sugar and water.
- Place fruits in boiling syrup and leave for 7 hours, reducing the heat.
- Bring everything back to a boil.
- Cool and pour the dessert into pre-sterilized jars.
Apricot wedge jam
Required Ingredients:
- 1 kilogram of apricots;
- 500 grams of granulated sugar.
Cooking order:
- Wash the apricots well and cut in half or quarters.
- Chop the bones and, removing the kernels, set them aside for now.
- Make sugar syrup.
- Pour them with fruits and apricot kernels.
- Remove the foam and leave to brew for about eight hours.
- Bring to a boil again.
- After the jam has cooled, pour it into sterile jars.
Royal Apricot Jam
Such jam must be eaten within one year, since apricot stones are released during long storage hydrocyanic acid harmful to humans.
Required Ingredients:
- 1 kilogram of apricots;
- 500 grams of granulated sugar;
- a pinch of citric acid;
- whole almonds (optional)
Cooking order:
Fruit is better to use mature, soft, but at the same time elastic, otherwise they will turn into jam during cooking.
Spicy apricot jam with pits and lemon
Required Ingredients:
- 2 kilograms of apricots;
- 3 medium lemons and 1 green lime (optional)
- 1 kilogram of granulated sugar;
- a pinch of cloves or cinnamon.
Cooking order:
Jam with apricot kernels in a slow cooker
Required Ingredients:
- 1 kilogram of apricots;
- 500 grams of granulated sugar;
- some citric acid.
Cooking order:
- Wash and dry fruits.
- Take out the bones and kernels from them.
- Place the kernels back into the apricots.
- Transfer the fruits to a slow cooker and cover with sugar to extract the juice.
- After three hours, add water and bring to a boil at low temperature.
- Cool the finished dessert, let it brew for a day and only then put it in jars.
It's better to cook on a special mode for jam.
Apricot jam with pits and orange
Required Ingredients:
- 1 kilogram of apricots;
- 900 grams of granulated sugar;
- 200 grams of water;
- peel of one large orange.
Cooking order:
Best suited for this jam. solid, small fruits with a slight greenish tint.
Apricot jam with pits and walnuts
Required Ingredients:
- 1 kilogram of apricots;
- 1 kilogram of granulated sugar;
- glass of water;
- a handful of walnut kernels.
Cooking order:
In the “correct” jam, the pieces of fruit should remain intact, easily separated from each other, while they are soaked through with a transparent thick syrup, which should not be very much. To get just such apricot jam, you need to choose slightly unripe and elastic fruits that will be easier to cut with a knife than to split in half with your hands.
One of the activities in the summer is harvesting berries and vegetables for the winter. There is nothing better than when you open your jam or pickle in the cold season. Let's talk about apricots today. We will prepare apricot jam for the winter. We will learn how to cook without stones, and with them, and slices. Let's take a look at the royal recipe. Our jam will be thick and tasty. And to create such a masterpiece is very simple and easy.
The article describes the following recipes:
- Classic: pitted
- Quick Recipe Five Minute
- Cooking slices: simple and tasty
- royal recipe
- Cooking in a slow cooker: video
You can see how to make strawberry jam for the winter. It turns out thick, tasty and fragrant.
Seedless apricot jam recipe: preparing for the winter
The first to your attention is the classic way of cooking. We will cook apricots in 3 stages. This will allow us to preserve the maximum of useful substances and at the same time preserve the fresh taste and summer aroma of 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!
Cooking:
1. Prepare the berries. Apricots should be washed and dried. We separate from the bones.
2. Transfer to a large saucepan. We fall asleep with sugar. And we leave from evening until tomorrow morning in our case. Let's see how much juice it gives. And then we'll start cooking.
3. In the morning, apricots gave juice. The sugar has almost dissolved. We put on fire. We are waiting for it to boil. Turn down the heat and let it simmer for 2-3 minutes. We set aside the next day.
4. Second day. As you can see in the picture, they are all soaked with us. We put on a slow fire and wait for it to boil. Remove from heat and leave the next day.
5. Third day. The jam is transparent. The berries are soaked. There are whole ones. We put on a small fire. When it boils, cook for five minutes. Then we lay out in sterilized jars.
When boiling, foam is formed. We collect it from the surface.
6. As the banks are closed, they need to be turned upside down. So they will stand until completely cooled.
The jam is ready!
Pitted apricot jam "Pyatiminutka": prepared quickly and tasty
The recipe has been tested over the years. Only we will significantly reduce the rate of sugar. According to the classical method, we take 1 to 1. This jam was well stored even at room temperature. Theoretically, this is correct. But it turned out very sweet. Therefore, we will take 400-500 grams of sugar per 1 kilogram of apricots.
Cooking jam:
1. First of all, wash and dry the berries. Then cut in half lengthwise. We take out the bone. We have large apricots, so we additionally cut them in half.
Weigh already without stones!
We fall asleep apricot with sugar. Let's level it up a bit. Cover with a lid and leave for 3-4 hours. Apricots should give juice.
2. In the meantime, prepare the jars. You can sterilize them in the oven. We wash the jars and put them in a cold oven. We set the temperature to 120-130 degrees. After it warms up, stand for 5-7 minutes. The jars need to be completely dry. Then let them cool down.
Lids can simply be filled with boiling water. We put them in a separate container and leave for 7-10 minutes.
3. 4 hours have passed. We put on a slow fire and slowly warm up. You don't need to mix. As the apricots warm up, they can be slowly mixed from the bottom up.
4. We warm up further. We need the sugar to dissolve completely. Do not forget to stir, but not often as needed. The jam is almost boiled. This can be seen from the first bubbles. After it boils, cook for 5-7 minutes. And we can pour it into banks.
5. Pour hot jam into jars. We fill them to the very brim. Close and flip immediately. Wrap and leave to cool.
6. The jam is ready. Since it has 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. Jam is practically not boiled, but only poured with syrup. This is done within three days.
The composition is the same:
- 1 kilo of apricots
- 1 kilogram of sugar
Cooking process:
1. My berries. We dry them. We separate from the bones.
You can take a little green berries, not quite ripe. They are even easier to clean.
2. Pour sugar into a saucepan. Pour in water about 15 milliliters per 1 kilogram. And we put it on fire. We stir. Sugar should dissolve and boil. Once it boils, boil for about 5 minutes.
Don't forget to stir so it doesn't stick to the bottom.
3. How to cook syrup, immediately fill it with apricots. Gently distribute the berries throughout the volume.
4. Cover with a lid or cling film. And leave it like this for a day.
5. Jam started juice. It must be carefully poured into a saucepan. Set the apricots aside. And put the pot 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 our apricots. Cover with a lid and cling film. and leave for the next day.
7. On the third day, repeat the procedure. Drain the syrup, boil and pour over the apricots. We leave for a day.
On the fourth day, put the jam on the fire. When 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 into sterilized jars.
8. It turned out delicious sweet apricot jam for the winter.
Royal recipe for apricot jam with nuts
We will cook jam in a royal way. The method is unusual. Its essence is that the bones are removed and instead of them some kind of nut. In our case, walnut. In this case, the berries remain intact. And if there is no nut, then you can cook with bones.
Ingredients:
- Apricot - 2 kilograms
- Sugar - 2 kilograms
- Water - 500-600 milliliters
- Walnut kernels - 100 - 150 grams
Let's start cooking:
1. Berries must be washed and dried. For this jam, apricots should not be overripe, but of medium ripeness. In other words, tight. Now we need to remove the bones. We make an incision along the berry and carefully remove the bone. And immediately put a walnut instead. And so with each berry.
You can use the bones as a filling. But for that, you need to take out the nucleoli and add it to the apricot instead of the nut. But remember that the nucleoli can be bitter. Better add walnut!
And instead of walnut, you can use any other.
2. Cooking syrup. Pour water into a saucepan. 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 fire and cover with a lid. Let it stand for 5-6 hours. During this time, the berries are saturated with syrup.
3. Then again put on fire, bring to a boil. When 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 simmer for 30 minutes over low heat. We remove the leaves of currant or cherry, if you added them. Then we put it in jars.
4. Apricot jam according to the royal recipe is ready. From two kilograms of apricots, 4 half-liter jars and one half-liter with syrup were obtained. Now the jars need to be turned over and covered until completely cooled. I wish you success in your preparation!
How to cook pitted apricot jam in a slow cooker?
We will help in cooking with a multicooker. I bring to your attention a detailed video recipe.
Grocery list:
- Apricot pitted - 2 kilograms
- Sugar - 1 kilogram
- Juice of half 1 lemon
- Agar - 2 tablespoons
2 kg pitted apricots + 1 kg sugar + juice of half 1 lemon. cook in jam mode for 2 hours. at the end add agar 2 tbsp
Brief description of the video
Wash and dry apricots. Naturally, the bones are removed. We put apricot, sugar and lemon in the multicooker bowl. We put the mode "Jam" and cook for 2 hours. At the end, add agar.
Apricot is one of the wonderful creations of nature. Not only is it delicious, but it's also healthy. And what a pleasure to eat apricot jam in winter. When a piece of summer is on the table. Today we have sorted out several recipes for apricot jam for the winter. Several options: with bones, without stones and slices. Learned how to cook royal jam. Dismantled a quick recipe 5 Five minutes. It turned out thick, fragrant, sweet and very tasty!
There are many ways to prepare this sweet treat. If you think that apricot pitted jam is made from whole fruits, then you are mistaken. First you have to process the fruit, then get the core and extract the kernels from it. It is these bones that give fruit desserts a unique taste. You may like a more complex version of a treat made from several types of fruit. Next, we will tell you in detail how to cook apricot jam from fresh fruits.
Apricot, stone and almond jam
An original dessert made from ripe fruits and nuts can be safely put even on the festive table. Be sure to take note of our recipe and try it out next harvest season.
Ingredients for four half-liter jars:
- apricots - 1200 grams;
- almonds - four tablespoons;
- lemon juice - a tablespoon;
- sugar - 800 grams.
You can always replace almonds with walnuts.
So let's cook with the bones. First, wash the fruit, cut each into four parts, and set the seeds aside. Put the pieces in a deep saucepan, sprinkle them with sugar and pour over lemon juice. Stir the food and leave it overnight in a cool place.
Divide the bones in half and remove the kernels. Almonds are peeled and dried in the oven.
In the morning, put the pot of fruit on high heat and cook the dessert until the sugar is completely dissolved. After that, turn down the heat and cook the apricots for about an hour, remembering to stir them. When the right time has passed, you will notice that the syrup has become quite thick. 
Turn off the fire, cool the jam, and then re-light the fire. Put the bones and nuts in the pan, mix the dessert. Boil fruit for another five minutes. 
Sterilize jars over steam. To do this, boil water, put a grate on the pan, and place glassware on it. Put apricot jam in jars and close them with lids and immediately turn them upside down. Cover the blanks with a warm blanket and do not touch them for the next day. When the jam has cooled, it can be transferred to the pantry or cellar.
Sweet fruit jam with nuts turns out to be quite thick and has a bright beautiful color. Serve it to your guests with a cup of tea or use it to make homemade pastries.
Video recipe for whole apricot jam
Apricot and 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 plums. 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, put the pieces of apricots on the bottom and sprinkle them with sugar. 
Lay the cherry plum on top and sprinkle the remaining sugar on it. Leave the blanks 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, then you will have to abandon this idea. If you still 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.
Put 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 nucleoli. Remove the dishes from the stove and cool the contents.
How long is apricot jam cooked in the second stage? We recommend returning the pot 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 dishes 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 puffs.
We will be glad if you like sweet apricot jam. Recipes for the winter, as you may have noticed, are not particularly difficult. Therefore, you can easily implement them if you carefully read our recommendations.
Video recipe for jam with almonds
For the winter, we cook a variety of jams, but even with this choice, it is not always possible to please everyone. The exception is apricot jam with pits, the recipe with a photo will confirm this better than any words: apricot slices in amber syrup look so appetizing that there is no doubt - it is very tasty! It makes me want to scoop it up with a spoon and try it! Bones, more precisely - the kernels of the stones - give their own, special flavor and light nutty aroma. Making jam with apricot pit is not as laborious as for some reason they think: cooking in three steps for five minutes, everything is as usual.
Recipe for apricot jam with pits
Ingredients:
- Apricots ripe dense - 1 kg;
- sugar - 700-800 g.
How to cook apricot jam with pits
When buying fruits for this recipe, choose firm, ripe ones with intact skins. Even slightly unripe apricots will do, but be sure to check whether the stone is well separated from the pulp. Break the apricot in half along the relief strip - if it separates easily and the stone is clean, without sticky pulp - it's good. If it is crumpled, it is difficult to separate - such fruits will not work, you will not be able to carefully divide them into halves, the slices will lose their shape when cooked. Rinse the selected fruits thoroughly, cut the apricots in half with a knife. Remove the bones, but do not throw them away - they will still be useful to us.
Put the apricot halves in a single layer in a cauldron or in a bowl for cooking jam. Try to put the soft side up to cover the pulp with sugar.
Cover the apricots with sugar, using about half to a third, reserving for the next layers.
Lay out the next layer of apricot slices, sprinkle with sugar again. So alternate until you run out of apricots. Top layer of sugar. Cover the dishes, leave until the morning (for 10-12 hours).
Under no circumstances should it be mixed. Apricot flesh is very tender and easily damaged. This is how the apricots will look the next day: almost all the sugar will melt, the slices will be freely located in a large amount of sweet transparent syrup.
Before putting the jam on the stove, carefully break the seeds with a hammer so that the nucleoli remain intact. Take them out, clean them with your hands from a thin brownish film.
Place the bowl of jam over medium heat. As soon as it begins to boil, the volume of jam will increase, it will begin to foam, it will rise strongly. Use a spoon or slotted spoon to skim off the foam, being careful not to damage the apricots.
After removing the foam, pour the nucleoli into the jam. Wait until it starts to boil, turn it off after a minute. Cover, put away until the evening or until the next day.
The next brew lasts five minutes from the moment of boiling. Cook the apricots over low heat so that they barely boil. The foam no longer rises, but if it appears, collect it. Remove the dishes from the fire, leave the jam for 8-10 hours. The third brew is the final one. By this time, prepare the jars (0.5 or 0.7 liters), sterilize them and boil the lids. As soon as the apricot jam with pits begins to boil, shake the dishes, put on the fire again, cook for 5-10 minutes, depending on the desired thickness of the syrup.
Gather the syrup and apricot halves with a large spoon, gently prying from the bottom along with the nucleoli, while the jam should boil quietly. Roll the jars filled to the brim tightly with threaded lids or ordinary ones under the typewriter.
Wrapping apricot jam is not necessary. Three times cooking softened the fruit enough, and a large amount of sweet and sour syrup will be a natural preservative. After a day or two, when the jam has cooled down, transfer it to the pantry or lower it into the underground, basement.
Well, here is the wonderful apricot jam with pits. What a color and what a scent! In winter there will be something to eat. If there are no suitable apricots or the recipe seemed laborious to you, look at the recipe for a very simple homemade preparation -. There everything is very simple and fast. Good luck with your preparations!
Apricot jam is bright, sunny and very tasty homemade. I propose to treat yourself and cook its exquisite variety - apricot jam stuffed with sweet apricot pits. You can also use sweet, shelled almonds instead of apricot pits.
It is not difficult to prepare such a jam - only a few minutes of active cooking, and then the fruits rest, soaking in sweet syrup without any participation on your part.
Ready jam has a memorable spicy taste. The fruits retain their shape and bright golden-orange color. The aroma and taste of apricots becomes more complex, subtle nutty spicy notes are added.
For the beauty and sophistication of taste, apricot jam with pits is also called royal or royal.
Treat yourself and your loved ones, arrange a royal tea party with royal stoned apricot jam!
Combine water with sugar and put on a small fire. While we are preparing the apricots, the sugar will dissolve and the resulting syrup will boil.
Sort and wash apricots. For jam preparation, use dense, whole, not overripe fruits.
Using a suitable tool at hand, squeeze the pits out of the apricots. I use the handle of a wooden spoon. We press on the apricot pit from the side of the stalk, applying a little force. The stone is easily separated and pressed through the pulp, and the fruit retains its shape.
We do not throw away the stones from apricots, but clean and try.
If the bones are sweet, they can be used in the further preparation of jam. Bitter stones are also sometimes used, but in very small quantities - 1-2 seeds per jar of jam. Bitter apricot kernels in large quantities are dangerous to health, and can also spoil the taste of the finished jam. However, in small amounts, they are great for flavoring apricot jam and giving it a tangy taste.
In order to easily remove the core of an apricot pit, place the pit on the rib and gently tap it with a hammer or other heavy object at hand.
Place the peeled pits inside the prepared apricots again. Peeled sweet almonds can be used instead of apricot pits.
Pierce the apricots in several places with a wooden skewer or toothpick. So the skin of apricots will not burst from exposure to temperature, and the fruit will retain its shape.
Place prepared apricots in boiling syrup. Bring the syrup to a boil and turn off the heat. Leave the apricots to cool and infuse in syrup for 10-12 hours.
Repeat the procedure 2 more times. Each time you bring the apricots to a boil, try not to boil the jam for more than 1-2 minutes. From excessively active exposure to temperature, fruits can lose their shape, and the bones will float.
Bring the jam to a boil for the last time, add the lemon juice and simmer over low heat for 2-3 minutes.
Carefully remove the fruit from the syrup and place in prepared sterilized jars.
Pour in hot syrup. Close with sterilized lids. Turn over and wrap until cool.
Royal pitted apricot jam is ready. Further sterilization of jars filled with jam is not needed. Jam is equally well stored both in a specially equipped cool room and in a city apartment.
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