Apricot jam with pits: a royal recipe and 6 ways for the winter

Delightful summer aroma accompanies each jar of the legendary "King's Jam" from apricots with pits, the recipes of which have their own distinctive feature. Since, unlike the delicacy familiar to many, the composition of this dessert includes kernels taken out of the seeds and soaked in fragrant sugar syrup. The jam itself is prepared quite simply, you only need to purchase the necessary ingredients and carefully follow the cooking technology.

The subtleties of making jam from apricots with pits for the winter

To get a truly "royal" dessert, experienced housewives have their own cooking tricks:

• if the kernels have a bitter taste, they are replaced with sweet almonds or half a walnut;
• in order to easily remove the brown skin from the kernels, they should be poured with boiling water for one minute, put in a colander and rinsed under cold water;
• in recipes that use fruits that are not divided in half, before cooking, you need to pierce the fruit in several places with a toothpick, then they will better release juice and soak in sweet syrup, remaining beautiful and elastic;
• when using 1 kilogram of apricots, the output is approximately 800 grams of dessert;
• in order not to spoil the appearance of the delicacy, the jam is not stirred during cooking, but only slightly shaken;
• The translucent appearance of the fruit and thickened syrup indicate that the delicacy is cooked according to the rules.

The secret of the taste of “King's Jam” is hidden in apricot kernels, which have a bitter taste and a sweet marzipan aftertaste. To carefully remove the stone from whole fruits, you need to take a thin stick or pencil, which is placed in the recess where the stalk was located, and the bone is squeezed out, making circular movements. This method will preserve the integrity of the product

Specific product selection

To prepare a "royal" dessert with nucleoli, it is better to choose ripe hard apricots, with an even color and no visible defects. The fruit should be divided into halves without much effort, in which case the stone will come out easily, and the pulp, under the influence of heat, will not turn into porridge.

Preparation of containers

To preserve the “royal jam” for a long time, special attention should be paid to the sterilization of glass containers when cooking. The following methods will do:

• heating jars in the oven at 150 degrees for 25 minutes;
• processing containers with water vapor - for this, the jars are kept over boiling water for a quarter of an hour.

Sterilizing jars would be pointless unless the environment is perfectly clean.

Clean glass containers will easily collect bacteria from contaminated areas of the environment. Therefore, it is worth making sure that the kitchen towels for drying are fresh and clean.

If possible, proceed to pouring jam into jars immediately after sterilization is completed. If more than an hour has passed after the steaming process, the container should be re-sterilized before starting preservation.

How to cook apricot jam with pits at home?

The "Royal" recipe for apricot jam requires the hostess not only to acquire the necessary ingredients, but also patience and effort. Only in this case, the taste of this delicacy will justify itself one hundred percent.

Classic recipe

To prepare a simple but very tasty dessert, you need to stock up:

• 4 kilos of sunshine fruit;
• 3 kilos of granulated sugar;
• 3 glasses of water;
• a pinch of citric acid.

With the help of a hammer, the shells of the seeds taken out of the whole fruit are carefully broken, the kernels are inserted through the holes made back into the fruit. So that the finished product does not have unpleasant bitterness, the brown film should be removed from the kernels.

Syrup is made from water, sugar and citric acid. Prepared apricots are laid out in an enamel basin and filled with a sweet liquid. When the jam boils, the foam that appears on top is removed, the gas is turned off, the delicacy is left to infuse for 10-12 hours. The cooking procedure is repeated two more times.

The finished blank is hot poured into glass containers, rolled up, put upside down for 24 hours.

"Five Minute" with nuts

Preparing this dessert will take a lot of time from the hostess, but the result will meet all expectations. Required Ingredients:

• 1.5 kilograms of elastic fruits;
• 1 kilogram of sugar;
• 1 glass of water;
• walnut kernels.

The washed fruits are carefully cut, the stone is removed, and a quarter of a walnut is placed in its place.

The syrup should be boiled until the bulk ingredient is completely dissolved. After that, the stuffed fruits are lowered into the sweet liquid, brought to a boil, languished for five minutes and left for 10 hours. The process of boiling and steeping is repeated two more times.

At the end of the third heat treatment, the delicacy is laid out in glass containers, rolled up and put away under a warm blanket upside down for one day.

Apricot jam with kernels and cinnamon royally

Honey sweetness of fruit pulp, combined with stone nuts and a wonderful aroma of cinnamon, will remind you of a sunny summer even in severe frosts. For cooking you will need:

• 3 kilos of fruit;
• 2 kilos of granulated sugar;
• a pinch of citric acid or 2-3 drops of freshly squeezed juice;
• cinnamon sticks (for a jar with a volume of 1 liter - 1 stick, for containers over 1 liter - 2 sticks).

Apricots get rid of bones and stuff with kernels. In an enamel bowl, a thick syrup is boiled from ¼ cup of water, sugar and citric acid.After dissolving the bulk substance, the stuffed fruits are carefully laid out in a boiling liquid and boiled for 8-10 minutes over low heat. The foam formed on the surface is carefully removed, trying not to mix the workpiece.

After the time has elapsed, the gas is turned off, cinnamon sticks are immersed in the jam, the pan is closed with a lid and left for 10-12 hours to infuse. After the allotted time, the chilled dessert is poured into glass containers, cinnamon sticks are evenly distributed.

Since re-cooking is not provided, the workpiece should be stored in the refrigerator for no more than six months.

From chopped apricots with kernels and orange

To prepare an apricot blank with seeds and a taste of sunny citrus you will need:

• 3 kilos of firm fruit;
• 2 oranges;
• 2 kilos of granulated sugar.

Apricots are divided into halves, the pits are removed, the slices are cut into small pieces. Oranges are washed, cut into quarters, the pits are removed, and the fruit, along with the peel, is ground in a meat grinder.

Ground citruses and chopped fruits are placed in a stainless steel pan, everything is covered with sugar and left for three hours. The sweet mass is put on fire, brought to a boil and boiled for half an hour. During the cooking process, a fragrant foam should be abundantly released, which must be removed with a slotted spoon.

After the time expires, the gas is turned off, the jam is left for 10 hours, then the cooking and infusion procedure is repeated. Before the last heat treatment, apricot kernels are placed in the delicacy.

The hot billet is poured into jars, corked, turned over and covered with a terry towel for one day.

With lemon

To make apricot jam with a bright hint of sour citrus you will need:

• 1 kilo fruit;
• 1 lemon;
• 1 kilogram of granulated sugar;
• 1 glass of water.

Syrup is made from water and sugar. Fruits stuffed with kernels are placed in a hot sweet liquid and left for 12 hours.

After the allotted time, the fruits are put on fire, brought to a boil and left for another 12 hours. The heating process is repeated two more times, with the last cooking (final) lasting 10-15 minutes.

The lemon is well washed, cut into 4 parts, which, in turn, are cut into small segments. Bones are recommended to be removed. Lemon wedges are blanched in boiling water, drained into a colander and added to the jam before the final brewing process.

To give a spicy taste during the last cooking, you can add your favorite spices to the dessert without overdoing them. The hot treat is laid out in glass containers, rolled up, turned over and covered with a thick blanket for 24 hours.

In the slow cooker

To cook "royal jam" in a slow cooker, you need to take:

• 800 grams fruit slices;
• 1 kilogram of granulated sugar;
• 300 grams of apricot pits.

Fruit halves are put into the bowl of the device whole or in crushed form, covered with sugar and left.

While the apricots are infused, the pits are carefully broken with a hammer, the kernels are poured with boiling water for 15-20 minutes and cleaned of the brown film.

When the required amount of fruit juice appears at the bottom of the multicooker for cooking delicacies, the device switches to the “stewing” mode for one hour. After a beep, nucleoli are laid out in the jam, which are boiled in the jam for 5 minutes.

The finished dessert is transferred to glass containers and closed.

How and how much can be stored?

The royal blank is stored in a dark room, the temperature inside of which does not exceed +15 degrees.

Unlike apricot jam made from slices, a delicacy made with seeds will last no more than 7 months on the cellar shelf. Indeed, fruit nucleoli contain a substance hazardous to he alth (hydrocyanic acid), which over time will begin to spread throughout the dessert, making it inedible.

Happy tea!

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