Whole apricot jam with pits. Apricot jam with pits

Step-by-step recipes for making apricot jam with pits in the usual way and in a slow cooker: options with lemon and orange, peaches

2018-07-27 Oleg Mikhailov

Grade
recipe

1180

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

49 gr.

201 kcal.

Option 1: Royal apricot jam with pits for the winter

When it comes to jams with seeds, we almost always mean unseparated fruits and berries. It’s a different matter - apricots, the pits are often not put whole, but split and only the peeled kernels are dipped into the syrup.
During the entire process of cooking the jam, and even when packaging it, do not stir the mass in the pot with a spoon! So that it disperses at least a little, we lift the cauldron and shake it a little, carefully so as not to burn ourselves with the syrup. Appetizing slices of apricots are the first reward for a careful housewife, but the delight of guests and family will not be long in coming.

Ingredients:

selected dense apricots - one kilogram;
up to 800 gr. refined sugar.

Step-by-step recipe for beautiful apricot jam with pits for the winter

We will save the fruit slices during cooking for the sake of the beauty of the jam. We choose apricots that are not too large, dense, with bright freckles; even slightly unripe ones are suitable. Fruits of this type are conventionally called Red-cheeked, neglecting the original names of the varieties. We exclude only apricots, which are slightly larger in size than a quail egg, and are commonly called game - their seeds, as a rule, contain bitter kernels, which are not suitable for our jam.

The weight of apricots in the recipe is indicated along with the pits, but without reserve for spoiled fruits, so carefully select them before weighing, set aside the soft ones too. Wash the apricots and break them into neat halves along the groove on the fruit, remove the pits and set aside for now.

Place apricot slices in a spacious cauldron, inner side up, in one layer. Sprinkle with some sugar and add the next portion in the same way. The last layer must be sugar. Cover the container and leave the apricots overnight.

Chop the seeds and taste the white core of the kernels; if it is bitter, alas, you will have to make do with ordinary jam. If the pulp of the kernels has only a slight bitterness, peel all of them from the brownish skin and set aside for now.

Place the casserole with slices of fruit already floating in syrup made from apricot juice and sugar, without stirring in any way, on low heat. When the syrup begins to slowly stir, increase the temperature slightly, and once it boils, reduce it again to a barely noticeable boil.

Collect the foam from the jam, add the kernels from the seeds into the jam, carefully pushing the fruit slices apart with a slotted spoon. Let it boil for another minute and set aside to cool until evening. The second stage of cooking is five minutes from boiling; if any foam appears at all, collect again.

Before final cooking, leave the jam in the cauldron, but before putting it on the stove, sterilize the lids and containers. We take small jars, up to 0.7 liters. We wash them, dry them and then heat them in the oven or microwave, or you can traditionally treat them with steam.

The foam during the third cooking indicates that the jam is not all right and should not be preserved. It’s better to process the mass into compotes or, after cooking, store in the refrigerator, in jars under nylon lids, and serve without waiting for winter. We want to reassure you that such a phenomenon is rare, most likely it will not happen.

Pour the slowly boiling jam into a dry, sterile container with a ladle, arrange the fruit halves, carefully scooping them with a long-handled spoon. We roll up the jars with sterile lids and leave them upside down until they cool.

Option 2: A quick recipe for thick apricot jam with pits for the winter

The pits left in apricots add almost nothing but charm to the jam. Many housewives claim that the seeds help the syrup thicken faster, but in practice this is almost unnoticeable.

Ingredients:

apricots with dense pulp - one kilogram;
1000 grams of sugar;
a glass of filtered or spring water.

How to quickly prepare apricot jam with pits for the winter using whole fruits

Apricot pulp must be intact; fruits with wormholes or rot should not be used. If you cut off such places, the seeds are almost guaranteed to float in the syrup. This will not spoil the taste, but the appearance of the jam will not be so presentable.

Unlike the first recipe, the bitterish pulp of the kernels will not interfere, we will not split the seeds, and the apricots themselves will be whole. This allows you to use small fruits, and perhaps the jam will even turn out tastier - the game is more aromatic and has a tart taste, small fruits look very neat.

Having selected the required number of suitable apricots, rinse them and shake off the moisture, pierce the pulp over the entire surface of each apricot to the very pit. Use a toothpick for this, making about a dozen punctures.

Pour water into the sugar, stir and boil the syrup, collect the apricots in a wide bowl or saucepan if the portion is small. Pour the syrup into the fruits, let them brew for an hour and put on low heat, collect the foam as it boils.

Boil the jam for five minutes, leaving it aside for no longer than half an hour, then reheat it. We repeat the cooking cycles three times, the last time we boil for about eight minutes or even longer. Pack the jam and seal it while it is hot.

Option 3: Apricot jam with pits for the winter in a slow cooker

Large fruits are usually sweeter, so that the jam does not turn out to be cloying, add sourness with lemon juice. If you wish, you can cut a slice of the peel, the size of a teaspoon, and boil it together with the apricots. The aroma will become sharper and a slight bitterness will appear in the aftertaste.

Ingredients:

one and a half kilos of large variety apricots;
kilogram of sugar;
fragrant large lemon.

How to cook

Wash the apricots selected for jam and pierce the flesh from all sides to the pit. Place the fruit in a bowl and add sugar. Squeeze the juice from a lemon cut in half directly on top; remove the seeds if they accidentally fall into the bowl.

Cover the bowl with a lid of suitable diameter and shake several times, tilt from side to side. Place in the multicooker and start the stewing mode for an hour, while lowering the lid.

After fifteen minutes, open the lid and stir the jam with a spatula, then the multicooker should be open and repeat stirring regularly. If the apricots were of a juicy variety and the syrup did not thicken enough by the end of the program, extend it for another thirty minutes. We preserve the jam using the standard method in small sterilized containers.

Option 4: Amber jam from apricots with pits for the winter (with orange and lemon)

It’s good if you’re lucky and the pits in the apricots aren’t too bitter. What to do when your family urgently demands jam with kernels, but they turned out to be categorically unsuitable? Pour boiling water over a couple of handfuls of almonds for a quarter of an hour and peel them, put them instead of apricot kernels, you can even dry them and fry them a little.

Ingredients:

one small orange;
one and a half kilos of sugar;
aromatic lemon - one piece;
two kilos of apricots.

Step by step recipe

We scald the citruses and cut them into large pieces, clean the seeds and throw them away. Sprinkle the pulp with a couple of tablespoons of sugar and cover, put the bowl in the refrigerator. Soak the apricots for an hour and a half in clean water, then dry and break them. We split the seeds with a hammer, select and peel the kernels, put the pulp in a basin and sprinkle with sugar.

Pour the juice released from the lemon and orange into the apricots, grind the citrus pulp in a blender and add it there. Stir, wait three hours, then put on the switched on burner. Once it boils, reduce the temperature, skimming off the foam and stirring, cook for twenty minutes, then leave for eight hours, covered with a cloth.

After heating the jam and letting it boil a second time, add the peeled seeds to it and mix. Boil slowly to the desired thickness, package and seal. It is better to store in the refrigerator, and in the pantry for no longer than a year.

Option 5: Delicate apricot jam with pits for the winter (with peaches)

The sweetness and tenderness of the jam is provided by the pulp of a selected variety of apricots. These are one of the largest and sweetest fruits, which is certainly good for jam, but makes it difficult to select apricots. Their pulp is so tender that at the slightest overripe it becomes soft and is not suitable for our purposes. It's not easy to make a large batch of this recipe, but a few jars of canned sunshine will bring joy during the cold winter.

Ingredients:

six hundred grams of sugar;
three hundred milliliters of water;
kilo of apricots, “Pineapple” variety.

How to cook

Place them on a towel, dry the washed apricots, and prepare a simple syrup from sugar and water. Dip the whole fruit into the boiling mass, skimming off the foam, and boil for a quarter of an hour, stirring occasionally gently. Leave for twelve hours on the stove turned off.

In the second batch, cook the jam until it thickens, stir also and be sure to collect the foam without any residue. Fill the jars to the top with boiling jam, seal them, and let them cool slightly. Until it cools completely, cover with warm clothes and keep the neck down.

Apricot jam is a bright, sunny and very tasty homemade product. I suggest you pamper yourself and prepare a delicious version of it - apricot jam stuffed with sweet apricot kernels. You can also use sweet shelled almonds instead of apricot kernels.

Making such jam is not difficult - just a few minutes of active cooking, and then the fruits rest, soaking in sweet syrup without any participation on your part.

The finished jam has a memorable piquant taste. The fruit retains its shape and bright golden-orange color. The aroma and taste of apricots becomes more complex, and subtle nutty, spicy notes are added.

For its beauty and refined taste, jam made from apricots with pits is also called royal or royal.

Pamper yourself and your loved ones, have a royal tea party with royal apricot jam with pits!

Combine water with sugar and place on low heat. While we prepare the apricots, the sugar will dissolve and the resulting syrup will boil.

Sort and rinse the apricots. To make jam, use dense, whole, not overripe fruits.

Using a suitable utensil, squeeze out the pits from 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 don’t throw away the apricot pits, but clean them and try them.

If the seeds are sweet, they can be used in further jam preparation. Bitter seeds are also sometimes used, but in very small quantities - 1-2 seeds per jar of jam. Bitter apricot kernels in large quantities are hazardous to health and can also spoil the taste of the finished jam. However, in small quantities they are great for flavoring apricot jam and giving it a zesty taste.

To easily remove the core of an apricot kernel, place the kernel on the rib and gently hit it with a hammer or other heavy object at hand.

Place the peeled pits again inside the prepared apricots. Instead of apricot kernels, you can use peeled sweet almonds.

Pierce the apricots in several places with a wooden skewer or toothpick. This way, the skin of the apricots will not burst due to exposure to temperature, and the fruit will retain its shape.

Place the prepared apricots in boiling syrup. Bring the syrup to a boil and turn off the heat. Leave the apricots to cool and infuse in the 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. If the temperature is too active, fruits may lose their shape and the seeds may float to the surface.

Bring the jam to a boil for the last time, add lemon juice and simmer over low heat for 2-3 minutes.

Carefully remove the fruits from the syrup and place in prepared sterilized jars.

Pour hot syrup over. Seal with sterilized lids. Turn over and wrap until cool.

Royal apricot jam with pits is ready. Further sterilization of jars filled with jam is not necessary. Jam is stored equally well both in a specially equipped cool room and in a city apartment.

We make a wide variety of jams for the winter, but even with such a choice, it’s not always possible to please everyone. The exception is apricot jam with pits; a 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’s very tasty! I just want to scoop it up with a spoon and try it! The seeds, or more precisely the kernels of the seeds, give their own special taste and light nutty aroma. Making jam with apricot kernels is not as labor-intensive as for some reason they think: cooking in three steps for five minutes, everything is as usual.

Recipe for apricot jam with pits

Ingredients:

Ripe firm apricots - 1 kg;
sugar – 700-800 g.

How to cook apricot jam with pits

When purchasing fruits for this recipe, choose firm, ripe fruits with intact skins. Even slightly unripe apricots will do, but be sure to check that the pit is separated from the pulp well. Break the apricot in half along a relief strip - if it is divided easily and the pit is clean, without sticking pulp, it is good. If it wrinkles and is difficult to separate, such fruits will not be suitable, you will not be able to carefully separate them into halves, and the slices will lose their shape when cooked. Wash the selected fruits thoroughly and cut the apricots in half with a knife. Remove the seeds, but don’t throw them away – we’ll need them later.

Place the apricot halves in a single layer in a cauldron or in a bowl for making jam. Try to place the soft side up to cover the pulp with sugar.

Cover the apricots with sugar, using about half to a third, reserving for subsequent layers.

Place 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 and leave until morning (10-12 hours).

Under no circumstances should you stir. Apricot pulp is very tender and easily damaged. This is what the apricots will look like the next day: almost all the sugar will have melted, the slices will be freely placed 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 kernels remain intact. Take them out and peel off the thin brownish film with your hands.

Place the bowl with the jam over medium heat. As soon as it starts to boil, the volume of the jam will increase, it will begin to foam and rise strongly. Use a spoon or slotted spoon to collect the foam, being careful not to damage the apricots.

After removing the foam, pour the kernels into the jam. Wait until it starts to boil, then turn it off after a minute. Cover and store until evening or the next day.

The next cooking lasts five minutes from the moment of boiling. Cook the apricots over low heat until just barely simmering. The foam no longer rises, but if it appears, collect it. Remove the dishes from the heat and leave the jam for 8-10 hours. The third cooking is final. By this time, prepare jars (0.5 or 0.7 liters), sterilize them and boil the lids. As soon as the apricot jam in slices with pits begins to boil, shake the bowl, put it back on the fire, cook for 5-10 minutes, depending on the desired thickness of the syrup.

Scoop up the syrup and apricot halves with a large spoon, carefully lifting them from below along with the kernels, while the jam should simmer quietly. Seal the jars filled to the brim tightly with threaded or regular lids for a typewriter.

It is not necessary to wrap the apricot jam. Cooking three times softens the fruit sufficiently, and a large amount of sweet and sour syrup will act as a natural preservative. After a day or two, when the jam has cooled, transfer it to the pantry or lower it to the basement.

Well, the wonderful apricot jam with pits is ready. What a color and what a scent! In winter there will be something to enjoy. If there are no suitable apricots or the recipe seems labor-intensive to you, look at the recipe for a very simple homemade one -. Everything there is very simple and fast. Good luck with your preparations!

At the height of summer, every housewife who has a summer cottage or a village garden and vegetable garden prepares homemade jam. Due to the lack of their own plot, many people buy berries and fruits at markets in order to stock up on several jars of aromatic delicacies for the winter.

Basically, when preparing various dishes, housewives adhere to proven recipes. This gives you confidence in achieving the desired result, however, sometimes you want to try something new. Based on tips from other housewives in the kitchen, you can easily diversify the preparation of familiar dishes.

The most delicious apricot jam is usually obtained from wild ones. It is much healthier than other artificial varieties, and has a richer taste. In addition to the honey sweetness characteristic of all apricots, it is characterized by a slight sourness and piquant bitterness. Such taste qualities make the jam a masterpiece with an unusual bright taste.

Wild apricots are not the pale yellow fruits from Armenia, but are bright orange with red sides. Usually the wild game is small 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 when processing the 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 not only have a great taste, but also great benefits for the body. Apricots contain a lot carotene(provitamin A), beneficial for vision, hair and skin. Carotene is best absorbed by the body together with fats. Apricots also contain a lot potassium, which is beneficial for kidney and cardiovascular diseases. Containing large amounts of magnesium, iron, phosphorus and iodine, the fruit is recommended for preparing baby food. But sweet fruits containing a large amount of carbohydrates will not be good for diabetics.

What is a bone

Cosmetologists and doctors value apricot kernels very much. Kernel oil used for 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 tint.

Apricot kernels contain a large amount of vitamin B17, which is used for the prevention of cancer. Medicines needed for respiratory diseases are also prepared from the seeds.

Fruit kernels can be used instead of nuts in confectionery, eaten raw, used as an additive in tea, or you can make apricot jam with them. This additive gives the dessert an original taste and aroma with a hint of almond.

In our article we will talk about unusual ways of making jam from apricots with pits.

Recipes for apricot jam with pits

Apricot jam

The main thing in this recipe is to remove the fruit from the heat 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.

Preparation procedure:

Wash and dry the fruits.
Boil syrup from sugar and water.
Place fruit in boiling syrup and leave for 7 hours, reducing heat.
Bring everything back to a boil.
Cool and pour the dessert into pre-sterilized jars.

Apricot slice jam

Required ingredients:

1 kilogram of apricots;
500 grams of granulated sugar.

Preparation procedure:

Wash the apricots well and cut them in half or into quarters.
Chop the seeds and remove the kernels and set them aside for now.
Make syrup from sugar.
Pour it over the fruit and apricot kernels.
Skim off the foam and leave to sit for about eight hours.
Bring to a boil again.
After the jam has cooled, pour it into sterile jars.

Apricot jam with kernels royal style

This jam must be eaten within one year, since apricot kernels release hydrocyanic acid, harmful to humans.

Required ingredients:

1 kilogram of apricots;
500 grams of granulated sugar;
a pinch of citric acid;
whole almonds (optional)

Preparation procedure:

Fruits are 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.

Preparation procedure:

Jam with apricot kernels in a slow cooker

Required ingredients:

1 kilogram of apricots;
500 grams of granulated sugar;
a little citric acid.

Preparation procedure:

Wash and dry the fruit.
Remove the seeds and kernels from them.
Place the kernels back into the apricots.
Transfer the fruits to a slow cooker and cover with granulated sugar to release the juice.
After three hours, add water and let it boil at low temperature.
Cool the finished dessert, let it brew for 24 hours and only then put it into jars.

It is better to cook on a special jam mode.

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.

Preparation procedure:

Best suited for this kind of jam hard, 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.

Preparation procedure:

In the “correct” jam, the pieces of fruit should remain intact, easily separated from each other, while they are thoroughly saturated with transparent thick syrup, which should not be very much. To get just such apricot jam, you need to choose slightly unripe and elastic fruits, which will be easier to cut with a knife than to divide in half with your hands.

Amber apricot jam with kernels is the most favorite jam in our family. We cook it every year in large quantities. We keep some of it for ourselves and also give it away to family and friends.

We make apricot jam with delicious sweet kernels from our own Red-cheeked apricots. In our garden we have two large apricot trees, which bear a lot of tasty and juicy fruits every year. The fruits of this variety are quite large, with sweet seeds, suitable for making delicious jam with kernels. It is sweet apricot kernels that are suitable for home winter harvesting. Bitter kernels should not be used for this jam. I’ll be happy to tell you how to prepare delicious apricot jam in slices with seeds, and step-by-step photos will help you understand all the important stages of preparation.

To make such a preparation at home, we need to prepare:

apricots - 3 kg;
sugar - 3 kg;
sweet apricot kernels - 200 gr.

How to cook apricot jam in slices with seeds

To obtain aromatic amber apricot jam, you must follow some rules, namely, we will cook it in three batches. For harvesting, select ripe apricots. Wash the fruits thoroughly and divide them into halves. Place them in a stainless steel bowl and cover with sugar. Now, you need to wait until the apricots release their juice. This usually takes 5-6 hours.

Then set the basin on low heat. As soon as the apricots boil, remove it and set it aside. The jam needs to cool down. Soak the apricots in sugar syrup for 12 hours. The fruits will release even more juice and the syrup will completely penetrate the apricot halves.

We wash the apricot kernels with running water and dry them. While the apricot slices are soaked in sugar syrup, there is time to split the seeds and prepare the kernels for jam.

Before the second stage of cooking the jam, pour the apricot kernels into a bowl and carefully distribute them in the total apricot mass. I don’t stir the jam, but before the next cooking I shake the bowl slightly so that the apricot slices remain intact. This is what it looks like in the photo.

After 12 hours we begin the final stage of preparation. Cook apricot jam at the final stage for 10 minutes after boiling. If necessary, skim off foam. This is what finished apricot jam with delicious kernels looks like.

Pour the finished jam into sterile containers and cover with lids. Amber apricot jam is ready for the winter!

How nice it is to gather together on a winter evening for tea with friends, open a jar of apricot jam and enjoy the sweet nectar from the heart, remembering the sunny summer days!