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

Apricots contain a rich vitamin complex and are useful both fresh and canned. Many housewives prepare apricot jam with almonds for the winter according to various recipes. You can cook jam from whole fruits, slices, with or without kernels. Regardless of the method of preparation, jam serves as a prophylactic for cardiovascular diseases, anemia and anemia.

Subtleties of making apricot jam

To make the jam tasty and he althy, it is important to follow a few rules when cooking it.

Including:

1. When cooking, do not mix the fruit mass so that the fruits do not lose their shape. The container can only be shaken periodically.
2. When adding sugar to apricots, you need to pour it in gradually so that it does not fill the entire space between the fruits. Otherwise, the fruit will overcook and become too soft.
3. When making jam with seeds, you should choose varieties with sweet kernels, as they do not produce poisonous hydrocyanic acid.
4. Foam that forms on the surface should be removed from the pot as it can spoil the taste and create bitterness.

Preparing the main ingredients

You can use any variety of apricots for cooking. Picked fruits must be firm, intact, free of dents and other defects. Using whole fruits for jam, they should first be pierced in several places and blanched for 5 minutes at a temperature of 80-90 degrees, and then immediately cooled.

Standard recipe calls for 1kg fruit and sugar, 250g water, 100g nuts.

Apricot jam with almonds for the winter

The classic recipe for apricot jam with almonds does not require special culinary skills.

To cook a delicacy, just follow a simple instruction:

• separate the fruit from the pits or take whole fruits and stew them;
• mix the resulting mass with sugar and bring to a boil;
• add almonds and boil for 10 minutes, stirring occasionally;
• decompose the finished product into sterilized jars.

Apricot jam with pitted almonds

The seedless jam recipe is one of the most common.According to the recipe, you need to thoroughly wash the fruits, remove the stalks and cut in half along the groove. Fruits are stacked cut side up in a saucepan and poured with hot sugar syrup. The resulting mixture is left for a day, after which it is brought to a boil over low heat and boiled to a suitable density. At the end of cooking, vinegar essence and vanillin are added.

Apricot jam with almonds and lemon

To diversify the apricot taste, you can add spices to the recipe. Adding lemon juice or a couple of tablespoons of zest will add a citrus flavor. For 1 kg of the main ingredient, it is recommended to add half or a whole lemon.

If you use more citrus fruits, there is a chance that the finished product will turn out sour.

You need to mix lemon with a boiling mass of apricots and sugar syrup. All other steps are performed according to the standard recipe.

Royal apricot jam with almonds

The most exquisite recipe is royal jam with nuts inside fruits.

For its preparation you need:

1. Carefully remove the pit from the apricots without damaging the fruit itself. To do this, you can make a small incision and stick a cutlery with a round handle or a similar object into the recess.
2. Place almonds in the fruit hole.
3. Put fruits in a saucepan and mix with sugar syrup.
4. Constantly removing the foam, wait for the boil, remove from the stove and leave to stand for 10-12 hours.
5. Continue to cook the resulting mass in three steps at similar intervals.
6. Pour the jam into jars and wait until it cools completely by turning the jars upside down.

Storage of finished product

Jars for storing ready-made jam should be washed, treated with boiling water and dried in the oven. Mold may occur if the product comes into contact with moisture. When filling containers with jam with tin lids, it should be poured in a hot state, completely filling the free space. You can leave the jars at room temperature, avoiding direct sunlight.

If you pack the jam in a cooled state, just cover it with parchment paper. In this case, store the product in a dark, cool place. Seed jam is best consumed within the first year, as the kernels start to release harmful substances as a result of prolonged storage.

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