Apricots are surprisingly tasty summer fruits. And it is not surprising that many housewives are wondering how to make apricot jam to preserve this ripe piece of sunny summer for fall and winter. It is not difficult to cook it, although the recipes are slightly different from each other. It's just that every housewife is trying to achieve a special, unique taste. This will happen if, for example, cook apricot jam with apricot kernels.
What for
Everyone knows that the nucleoli of the seeds of this fruit are tasty and healthy. To make jam, the seeds from the apricots are usually taken out, because it is not difficult to do this, and you do not really want to spit them out later with food. But it is a pity to throw nucleoli. So the mistresses came up with a special recipe - "Apricot jam with apricot kernels", which is also called "Royal".
Recipe 1
For a kilogram of ripe seed-free fruit, take a kilogram of sugar, half a teaspoon of citric acid (or lemon juice) and kernel kernels. Lay out a layer of apricot halves and sprinkle them with sugar, then put the apricots back in and sugar again until the food runs out. Leave for a rather long time, best for a day. Then gently mix the resulting mass. Place the dish with jam on a small fire, bring to a boil and cook, constantly stirring with a spoon, until it is ready. Usually this is about 40 minutes. 5 minutes before the end of cooking, you need to add lemon (or acid) and seeds and mix well. Packed apricot jam with pits in jars while it is hot.
Recipe 2: Five Minute
In order to prepare a delicious jam according to this recipe, you need to carefully remove the seeds from the apricots, being careful not to damage the fruit. Then get the nucleolus and shove it in place of the bone. Then the syrup is prepared. To do this, sugar is dissolved in a small amount of boiling water. Then apricots are placed there, cooked for no more than five minutes and cooled. Again, boil a little and cool again. And so on, until the apricot jam with apricot kernels is ready.
Recipe 3: Royal
As in the previous version, large elastic fruits should be carefully freed from the seeds, and then insert the nucleoli in their place. Syrup is also boiled with a small amount of water (sugar is taken per kilogram of apricots a pound of sand). Only when they cook this apricot jam with apricot kernels, the fruits themselves do not cook. After the sugar has dissolved in boiling water, apricots are added to the resulting syrup. After cooling, the syrup is drained, boiled again and the fruit poured again. This is repeated several times. The larger the number of such fills, the tastier the result.
When deciding how to make apricot jam to surprise everyone, the hostess can look through other recipes. By the way, if your own kernels in apricot kernels turn out to be not too tasty, you can use ordinary walnuts or almond kernels instead. They will also give the dish an original bitter-almond flavor.