Apricot jam with walnuts: a recipe for cooking for the winter

To give apricot jam a nutty flavor and a little astringency, housewives often add apricot kernels. But few people know that it can be very dangerous, due to the content of a large amount of hydrocyanic acid in the ingredient. Apricot jam with walnuts will be safer and tastier, the recipe of which we will consider in detail.

Features of making jam from apricots with nuts for the winter

In order to make apricot jam with nuts, you must adhere to the following rules:

1. A wide variety of varieties can be used. But the most experienced housewives prefer to use the following varieties for these purposes: Lel, Parnassus, Iceberg, Alyosha, Black Velvet.
2. As far as possible, fruits should be selected approximately the same size, since apricots of different parameters will be soaked in syrup in different ways.
3. When choosing too soft fruits, you should give preference to the jam recipe in the form of mashed potatoes.
4. In order for the slices not to boil soft during the cooking process, it is worth cooking in several stages. In addition, do not mix the mass too often.

Advice! For those who do not like candied jam, it is necessary to add a small amount of citric acid at the final stage of cooking. The ingredient is taken from the calculation: 4 grams per 1 kilogram of apricot.

Preparing the main ingredients

In order for the jam to be stored for a long time, it is necessary to make a careful selection of fruits: apricots must be ripe, intact. It is unacceptable to use fruits with the beginning of the process of decay.

Walnuts must be freed from the shell, and then thoroughly dried in the oven or in a dry frying pan. You can also use almonds, hazelnuts or other nuts to make jam, which also need to be dried well beforehand.

Pay attention! For accelerated preparation of apricot jam, it is necessary to divide the fruits into slices, which boil much faster and acquire the necessary transparency.

How to properly prepare the container?

For cooking goodies, you should use stainless steel or copper dishes with a thick bottom, in which the mass will not stick.

Jars that will be used for long-term storage of jam must first be thoroughly washed with baking soda.

Then the containers must be sterilized in a water bath or in the oven. Lids also need to be sterilized.

How to cook apricot jam with nuts

Let's look at some of the most common jam recipes.

Easy recipe with walnuts

Cooking steps:

1. Prepare 1 kilogram of apricots, remove pits and add 600 grams of sugar.
2. Stir gently, leave for a few hours to form juice.
3. Send to a fire of minimum intensity, bring to a boil, boil for 15 minutes. Remove from stove and do not touch for several hours.
4. Bring to a boil over low heat again and simmer for a few minutes. Leave for a few hours.
5. Perform the same procedure 1 more time.
6. Now you need to deal with nuts: grind 300 grams and add them to the total mass during the fourth cooking of jam. Stir and simmer for 20 minutes.
7. Distribute into jars and seal tightly.

Five Minute Recipe

Jam prepared according to this recipe is the most useful, because a short heat treatment allows the useful components to be preserved. For cooking you need:

• apricot - 1000 grams;
• sugar - 500 grams;
• shelled chopped walnuts - 200 grams.

Step-by-step cooking:

1. Wash prepared fruits, dry, remove pits and divide into 4 parts.
2. Pour in sugar, do not touch for 5 hours.
3. Send a container of fruit to a fire of minimum intensity and, stirring gently with a wooden spoon, bring to a boil.
4. Add the walnuts and cook the composition for 5 or 7 minutes.
5. Distribute into jars and seal tightly.

Important! Due to the small amount of sugar and short cooking time, long-term storage of jam is possible only in a cool and dark place.

With hazelnuts

How to cook:

1. Using a non-stick saucepan, boil 100 ml of water, add 100 grams of sugar and 1 pinch of citric acid.
2. 350 grams apricot wash, cut into halves, removing the pits. Send fruits to boiling syrup and cook for 5 minutes.
3. 50 grams of peeled hazelnuts dried in a pan or oven, and then sent to jam. Boil the mass for another 3 minutes.
4. Pour the finished treat into a jar and seal tightly.

With almonds

To make spicy and fragrant jam you need:

• apricot - 3 kilograms;
• sugar - 2 kilograms;
• almonds - 400 grams;
• water - 400 milliliters;
• vanilla sugar - 2 sachets.

Cooking:

1. Wash the fruits well, dry and carefully divide into 2 parts, removing the seeds.
2. Pour sugar into a container, add water and boil on a fire of minimum intensity.
3. Put apricots in a bowl for cooking, add almonds and vanilla sugar.
4. Pour the finished syrup, leave to cool, and then send to a minimum heat and bring to a boil. Leave to cool. And then repeat the procedure 5 times again.
5. Distribute the finished jam into jars.

Apricot jam with various nuts

An interesting variant of cashew nut jam acquires extraordinary tenderness.

How to cook:

1. Pour 500 grams of sugar, ½ teaspoon of citric acid into a container and pour 100 milliliters of water. Put on a slow fire, bring to a boil and, stirring, wait until the sugar is completely dissolved.
2. Pour 100 grams of cashew nuts into the syrup and boil for 3 minutes.
3. 1 kilo wash apricots, divide each fruit into 4 parts, pour over syrup and leave to infuse for 3 hours.
4. Send a container of jam to the stove, bring to a boil and cook on low heat for 20 minutes, regularly removing the resulting foam.
5. Distribute the finished mass among the banks.

Pay attention! It is advisable to open the jam only 2 weeks after preparation.

Baked jam

Step cooking:

1. Pour 1 kilogram of sugar into a saucepan, add 300 milliliters of water, mix and send to the stove, where bring to a boil and wait for the sugar to dissolve. Add 200 grams of chopped walnuts to the syrup and boil the composition for 2 minutes. Leave to cool.
2. 2 kilograms of apricots, washed and dried, divided into halves. Lay out on a deep baking sheet. Top with semi-cooled syrup.
3. Send to the oven, preheated to 140 ⁰С, wait for the fruit to soften. Open the oven door and leave the mass to cook for 5-6 hours.
4. Spread the hot jam into jars and seal tightly.

How and how much can be stored

As a rule, the shelf life of any jam is 2 years. But here the temperature indicator plays a very important role.

The optimal value is in the range from +5 to +20 ⁰С. If this parameter is not observed, the product may begin to deteriorate prematurely.

It is also important to pay attention to the fact that apricot jam with nuts is best preserved in a dark and dry place.

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