Apricot jam with kernels

Perhaps one of the most delicious and beautiful sweet preparations for winter is apricot jam with kernels. These fruits are tasty on their own, but the sweet kernels from the pits give the preserve a special, almond-like flavor.

It is worth noting that not all apricot pits taste the same. Some have a bitterness, so they should definitely be tasted before use, and if it is indeed such a variety, then the kernels should be freed from the thin skin by soaking them in boiling water for a few minutes. If the flavor of the kernels is sweet, then the skin does not need to be removed.

Yield: 1 half-liter jar.

Preparation time: 8 hours.

Calories: 154 kcal per 100 grams of the dish.

Ingredients

• apricots (variety "Medovy") – 700 g,
• white sugar – the amount will be determined later.

Preparation

1. Prepare the ingredients. The amount of sugar will be determined when the weight of the pitted apricots is known – it should be taken half as much as the fruit (this is the minimum norm, since the variety of apricots used is very sweet, but if desired, this dose can be increased to equal proportions with the weight of the fruit). Jars and lids should be sterilized by any familiar method.

2. Carefully rinse the apricots, not pressing too hard on the skin so that it does not burst. Then, split the fruit in half and remove the pit.

3. Transfer all the halves to a pot or bowl in which the jam will be made. Determine the clean weight of the apricots. In this example – it is 630 grams, therefore, half as much sugar will be needed, i.e. – 315 grams.

4. Sprinkle the fruit with sugar and let it sit at room temperature for 4 hours. During this time, juice will be released, and some of the sugar will dissolve.

5. In the meantime, dry the pits in the oven or on a skillet and get the kernels out. Some varieties have very hard pits that are difficult to crack, but it is still possible.

6. After 4 hours, the apricots will have released enough juice for them to be placed on the stove.

7. Add the kernels to the pot and start cooking the jam.

8. Lower the heat slightly below medium so that the remaining sugar crystals have time to dissolve. There’s no need to stir the apricots with a spoon - you can simply swirl the pot and gently shake it, helping to evenly heat the mixture. As it heats, foam will continually rise – remove it carefully. Once it boils, keep the jam on the heat for 5 minutes.

9. Next, turn off the stove and let the jam cool down naturally. This will take another 4 hours. During this time, the apricots will soak in the syrup, which is very important, and the syrup will thicken. After this, boil the jam again for 7-10 minutes, removing the foam as needed. Stir the mixture in the same way as the first time – rotating and shaking the pot.

10. Place a paper or cloth napkin under the jar, which should be filled with boiling jam to the very top.

11. Screw on the lid, after which turn the glass jar upside down to ensure the seal is tight. If everything is fine, return the jar to its original position and leave it like that until completely cool.

12. Apricot jam with kernels is ready. It can be stored at room temperature for over a year, but if you have the opportunity to move the preserves to a cool place – that would be the best solution. In each half of the apricots, the warmth of the summer sun can be felt, and drinking tea with such a fragrant and bright treat is a real pleasure!