Apricot jam with seeds - 6 step-by-step recipes for the winter

Summer pleases us with an abundance of fruits and vegetables. We try to eat as many of them as possible to recharge our health and vitamins for the whole year. The sweetness of the fruit gives you a good mood. And in order to preserve it throughout the year, you can make apricot jam, which will remind you of summer in a cold winter.

Royal apricot jam with seeds for the winter

Apricots in a sweet amber-colored jam, like little suns in a jar, will remind you of the warm and bright summer time. It is called royal because it is cooked with the seeds, which give the almond flavor. Such jam was served in palaces, and you can safely treat guests with it.

Cooking time - 16 hours

Cooking time - 1 hour

Servings - 2-3

• 
  Wash and dry the apricots well. It is better to take the fruits that are firmer and not overripe. Otherwise, when pressed, they will fall apart and turn into porridge.
• 
  Start removing the seeds from the fruit. All are not needed, you need a maximum of 100 grams. To do this neatly and not break the apricot, use a pencil or wooden chopstick. With the blunt side, slowly press down on the place where the stalk is located and squeeze out the bone. Its sharp tip will easily cut the opposite side of the fruit and will be easy to reach. Dry the bones, as it is very problematic to clean wet ones. The brown crust gives that very almond note, but also gives off a little bitterness. If you like it, leave her. If not, remove the skin by cracking the dry pit with a hammer, garlic press, or nut grinder.
• 
  Insert some of the seeds back into the apricots through the holes. Pour sugar into a large bowl and cover with a glass of water. You do not need to take a lot of liquid so that the compote does not turn out. As for the amount of sugar, the classic recipe speaks of a 1: 1 ratio, but it turns out very sweet. If you don't like it, add 500 grams or more to your taste. Boil the resulting syrup and remove from heat. Transfer the fruit to a bowl of hot liquid. Leave to infuse for 10 hours to let the fruit juice and absorb the sugar.
• 
  After this time, remove the apricots from the container using a spoon or slotted spoon. Bring the resulting syrup to a boil and carefully remove the resulting foam with a spoon. You cannot stir the jam! Return the apricots to the bowl, turn off the heat and leave to saturate for another 6 hours. After that, boil the jam for 20 minutes.
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  At this time, sterilize half-liter jars. This can be done in the oven or by lowering the jars in boiling water for 4-5 minutes. Pour the prepared hot jam into jars and roll up. Cover the workpieces with a thick cloth and let cool. Store in a cool, dark place.

Bon Appetit!

How to cook apricot jam with seeds and orange?

Summer is associated with juicy and ripe fruits. Save yourself your slice of warmth and summer by making some awesome apricot jam. And to make the taste even more interesting, add the juiciness of another bright fruit - orange. The seeds will add a light nutty flavor, and you will have a great dessert.

Cooking time - 16 hours

Cooking time - 1 hour

Servings - 5

Ingredients:

• Apricots - 2.5 kg.
• Granulated sugar - 2 kg.
• Orange - 3 pcs.

Cooking process:

1. Wash apricots and oranges thoroughly. Apricots in jam will go along with the skins, so wash them well. You can make jam from whole fruits, but it is not always convenient to eat. Therefore, cut the apricots at random, removing the seeds. Place them in a large bowl or deep basin. Cover with cling film and set aside.
2. Peel the oranges, it will give unnecessary bitterness. Cut the citrus into pieces at random. If you come across bones, discard them. Place the orange in the bowl with the sliced ​​apricot.
3. Use a hammer to split the bones and remove the nucleoli. Be careful not to break the inside, the core must be intact. Remove the transparent film.
4. Cook the sugar syrup in a large saucepan. You don't need to add a lot of water, just a couple of tablespoons. Bring the mixture to a boil. Transfer the chopped fruit to the syrup. Cook for 7 minutes without stirring. If foam appears, gently remove it with a spoon.
5. Remove the jam from heat. Lay the prepared nucleoli on top. Cover the pot with a lid and leave to infuse at least overnight.
6. In the morning, pour the finished jam into sterilized jars and roll up. Store sewing in a cool basement or refrigerator.

Bon Appetit!

A simple and delicious recipe for apricot jam with seeds and lemon

The citruses in the apricot jam perfectly complement the main fruit. In addition to its amazing taste, lemon boasts other qualities that it conveys to jam. Firstly, citrus is full of vitamins, and does not lose them even if preserved. Lemon makes jam beautiful to look at and delicious to taste.

Cooking time - 7 hours

Cooking time - 1 hour 30 minutes

Servings - 4

Ingredients:

• Apricot - 1.5 kg.
• Sugar - 0.8-1 kg.
• Lemon - 1 pc.

Cooking process:

1. Wash the apricots thoroughly to avoid getting dirt and dust into the jam. Cut them in half or in quarters. Remove the bones and send to dry. It is in dry form that it will be easiest to clean them. Separate the nucleoli from the brown layer if you don't like the bitterness in the sweet. But at the same time, the note of almonds will go away.
2. Wash the lemon well. To make sure to remove the wax that is covering the citrus fruits, rinse it with hot water and then immediately transfer it to cold water. Rub the fruit with a sponge. Cut the lemon into random pieces along with the rind. Throw away any bones. Place citrus in a blender bowl and chop until mushy.
3. Transfer the prepared apricots, peeled kernels and chopped lemon to a deep saucepan. Cover the fruit with sugar. Leave for 2 hours for the fruit to juice and absorb the sugar. Shake the pot occasionally to mix the contents lightly.
4. After this time, put the dishes on the fire and bring to a boil. Remove foam with a spoon. Cook for 10-15 minutes with a low boil.
5. Turn off the heat and let the fruit mixture sit for 2-3 hours. Then boil the jam again and leave to infuse. Repeat the action two more times.
6. After boiling the mixture for the last time, let it simmer over low heat for about 5 minutes. Pour hot jam into previously sterilized jars. You can prepare jars in the oven. To do this, heat it up to 120 degrees and send the jars there for 10 minutes. Boil the lids. Do not neglect these steps, they will help keep the jam fresh for a longer period.
7. Close the jam jars with the lids and place them upside down. Cover the canned food with a towel or thick cloth, wait until it cools down. Then keep the jam in a cool, dark place. Do not store it for more than a year.

Bon Appetit!

Five-minute apricot jam with seeds

This type of jam does not require a long preparation, so it is easier than ever to preserve summer vitamins for a whole year.Minimal heat treatment allows you to preserve the maximum natural taste and maximum benefits. Delight your household with an amazing dessert reminiscent of summer days.

Cooking time - 15 minutes

Cooking time - 45 minutes

Servings - 3

Ingredients:

• Apricots - 1 kg.
• Granulated sugar - 500 gr.
• Water - 2 liters.

Cooking process:

1. Wash the apricots well so that no dirt or sand gets into the jam. Especially if you bought them. Choose ripe but firm fruits. These will not lose their shape, and the jam will be beautiful. Blot the apricots with a paper towel. You do not need to cut the fruits or take out the bone, they will be cooked whole.
2. Use a toothpick or fork to make several holes on the entire surface of the fruit. They will also help to maintain a round shape, and in addition, through them, the fruits are faster and more saturated with sugar and give off juice.
3. Pour water and sugar into a deep saucepan. Send over medium heat. Stir occasionally and heat the liquid until all the sugar is dissolved. Bring to a boil.
4. Transfer the prepared fruits to the syrup. Increase heat and bring to a boil again. Then simmer the apricots in the syrup for 5 minutes. Carefully remove the foam that appears on the surface with a spoon.
5. Wash and sterilize the jars, boil the lids. Pour hot jam into prepared vessels and preserve. Arrange the jars in a cool place and flip the lids down. Wait until it cools completely and the treat is ready. Enjoy the jam right away or leave it over the winter by moving the jars to the refrigerator, cellar, or balcony.

Bon Appetit!

Step-by-step recipe for making apricot jam with seeds in a slow cooker

The multicooker has become an indispensable assistant and a real salvation for the hostess. In it you can cook not only soups and main courses, but also jam. Especially on a hot summer day, when long cooking on the stove heats up the already hot air. A slow cooker will save time, and the jam will turn out to be just as good.

 Cooking time - 1 hour

Cooking time - 1 hour 20 minutes

Servings - 3

Ingredients:

• Apricots - 1 kg.
• Granulated sugar - 1 kg.
• Lemon - ½ pc.
• Water - ½ tbsp.

Cooking process:

1. Wash the apricots by placing them in cool water for 5-10 minutes. It is important to make sure that the fruits are clean, as they will be in the jam along with the skin. Cut the fruit into halves and remove the seeds. If you don't like a little bitterness in the jam, peel the kernels from the brown layer and film. This is easiest to do with dry seeds, so dry them completely. So the inner nucleolus will move away from the outer skin and will not break.
2. Pour water into the multicooker bowl. Place the prepared fruits and seeds in a mixture. Fill the contents of the bowl with granulated sugar. Get juice from half a lemon. If you don't have a citrus juicer, it's easy to do this with a fork. Place half a lemon on a cutlery and twist. Throw away any bones. Pour the lemon juice over the sugar. It will prevent the jam from becoming sugared and will give a beautiful color and consistency. Plus, lemon will help prevent mold.
3. Select the "Quenching" mode on the multicooker and set the timer for 30 minutes. After half an hour, open the lid and continue cooking just like this. If you close the multicooker, the resulting foam will rise and go over the edges during cooking.
4. Cook for another 30 minutes in the same mode, watching the sugar melt and the apricots let the juice go. Stir the jam every 10 minutes. The result is a sweet amber color.
5. Prepare a container for preservation. Rinse and sterilize the jars by lowering them with their neck down for a few minutes in a pot of boiling water. Treat the lids in the same way. Pour warm jam into half liters and cover. Let cool completely in a dark place. Apricot jam with seeds is ready! Serve immediately with pancakes or white bread, or leave it preserved over the winter.In the latter case, store the jam jars in a cool place.

Bon Appetit!

Thick apricot jam with pitted kernels

This jam recipe is quite troublesome and you have to tinker with the preparation. Therefore, call the whole family for help and turn the preparation of an amazing apricot dessert into a family pastime and even a tradition. Everyone will be delighted not only with the process, but also with the result.

Cooking time - 12 hours 20 minutes

Cooking time - 1 hour 30 minutes

Servings - 5

Ingredients:

• Apricots - 3 kg.
• Granulated sugar - 1.7-2 kg.
• Cinnamon - 5 sticks
• Water - 3-4 tablespoons

Cooking process:

1. Start by preparing the fruit. Rinse the fruit thoroughly, especially if you bought it. You can soak them in cool water for about 10 minutes. Dry with a towel. Use harder fruits to avoid accidentally crushing them during cooking. Gently squeeze out the seeds so as not to damage the shape of the fruit. For convenience, use a round stick, such as the tip of a wooden spoon or Asian cutlery.
2. Rinse and dry the seeds. Get rid of the brown layer and remove the film from the nucleoli. The white nut must remain intact, so it is better to disassemble the dried bones. The dark peel is easier to remove from them, and the inside does not break.
3. To keep the apricot in the jam its beautiful round shape, pierce it with a toothpick at least 3 times. The punctures should be in different places, make them randomly. Insert the peeled kernels back into the apricots.
4. Pour sugar into a deep saucepan. Vary the amount depending on how sweet the jam you like. Add a couple tablespoons of water. Cook the syrup by completely dissolving the sugar. If you want the jam to be more homogeneous and not sugared, add a little lemon juice.
5. Gently, so that the nucleoli do not fall out, transfer the apricots to the pan. Later, when the fruit is slightly cooked, the holes will tighten, and the seeds will not go anywhere. Reduce heat to low and simmer for 7-8 minutes. If foam appears, gently scoop it off with a spoon. But in any case, do not stir the future jam.
6. Turn off the heat and dip the cinnamon sticks in the syrup. Cover the pot with a lid and let the jam sit for 12 hours. After this time, the jam is ready and you no longer need to cook it. Pour the treat into sterilized 1/2-gallon jars with a cinnamon stick in each jar. Close with lids. The jam is ready to eat. To feast on them before winter, store the seams in a cool, dark place.

Bon Appetit!