Apricot jam with kernels

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Apricot jam with kernels

Ingredients

Apricots 1 kg
Granulated sugar 400 g
apricot pits all
water 50 ml

Cooking method

  • I really love apricot jam and apricot jam. But when all the apricots are caught from the jar, there is a syrup that no one wants to eat.
  • I found a simple way out for myself - a meat grinder!
  • So.
  • Wash the apricots.
  • Remove pits. Wash the bones and put them to dry.
  • Put sugar in a saucepan in which we will cook jam, pour water. Heat a little so that the sugar dissolves a little.
  • Pass the prepared apricots through a meat grinder. Large mesh mesh. Place in a saucepan with sugar, mix well. Set aside for a while.
  • Break the bones. Remove the nucleoli. Rinse, dry and add to a saucepan. Mix.
  • Put on fire and bring to a boil. We try to mix. Boil for 5 minutes. Set aside.
  • I leave it overnight. So that the seeds are saturated with apricots, and the skin from the seeds gives flavor to the jam.
  • Then prepare the jars and lids. And, if you have not eaten all the jam, then heat and boil for 5 minutes, stirring constantly.
  • Arrange in jars and roll up as usual.
  • Can be boiled in one go and rolled up immediately. Increase the cooking time so that the nucleoli are boiled.
  • In the jar, bones and jam will make friends. I did not notice much difference
  • Bon Appetit!

The dish is designed for

2 jars of 0.5 l and plus try

Time for preparing:

about an hour and a half

Cooking program:

meat grinder, stove, handles

Note

Slice the hard cheese thinly. Spread jam on it and eat it. Mmmm ... life is good!

If such a recipe already exists, then delete

Piano
Sweet and tasty kernels are only found in certain varieties of apricot, and it is delicious to gnaw them. Now I bought 6 kg, the seeds are dark, but no one eats - the kernels are bitter, and in the jam you can feel a slight bitterness from the fruits themselves. So you need to try the kernels so as not to spoil the delicious.
OlgaGera
Piano, Elena, I somehow get to the Armenian Shalakh. They are sweet. Both fruits and seeds. We were overripe this year. But the fruits themselves are not aromatic.
I don't even know for what reason.
But after adding nucleoli to the jam, the aroma immediately appeared
savkina-vera
Thanks for the recipe! I made three portions, it turned out 6 - 0.5 cans and 1 - 140 g. Only what was left on the spoon for the sample :))
Rada-dms
Oh, what a gemmmmmmm! Made for me! I have long wanted to cook with bones according to the recipe, but I cooked everything by eye with different results! Thank you, Lel, for this recipe, I hope I still find inexpensive apricots. I love this kind of jam with ricotta, on toast spread with a thin layer of (barely noticeable) butter or in cakes as a layer! A much needed recipe!
OlgaGera
savkina-vera, Rada-dms, girls, thanks for stopping by
Vera, I do not close that less than a half-liter jar. It is eaten immediately.
Olyaif the apricots are sweet, the sugar can be reduced. And to the cheese
Trishka
Ol, tell me and from cherries, well, current without bones of course, can I cook like that?
Recipe,!
OlgaGera
Ksyusha, why not. Sugar alone would put 500-600 per kg of cherries. And there would be no syrup. ))) You need to try on a small amount.
So I cooked plums, peaches, gooseberries, only added a cherry leaf to it.
Trishka
Yeah, you have to try. I love non-stained recipes, you have it just like that.
OlgaGera
Try it, then you will tell
Trishka
Necessarily!
Trishka
OlgaGera, Lel, I still made your cherry jam.
Now, it turned out quite a bit, but that's enough for me, thanks for the recipe!
Apricot jam with kernels
OlgaGera
Are the nucleoli also cherry? How did you get them?

Thank you Health!
Trishka
Not, without nucleoli

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