Source: Belousova, AdobeStockApricots are the embodiment of summer. All preserves made from them are delicious, but undoubtedly, the amazing apricot jam with kernels takes first place. We're sharing 20 recipes for you to make this wonderful treat!
1. Apricot Jam with Kernels – Classic Recipe
Source: ru.wallpaper.mob.orgWhen you don't have much time for canning.
You will need: 3 kg apricots, 1.5 kg sugar, a pinch of citric acid, 1 glass of water.
Preparation: Halve the apricots, remove the pits, cover with sugar, and set aside for 4 hours. Crack the pits with a hammer, pour boiling water over the kernels, and peel off their skins.
Pour water into the basin with apricots, boil for 5 minutes, and set aside to cool. Add the kernels, citric acid, and boil again for 5 minutes. Spoon the hot jam into clean jars and seal.
2. Apricot Jam with Kernels Without Sterilization
Source: vosadu-li-vogorode.ruLarge apricots can be cut into quarters.
You will need: 2 kg apricots, 1 kg sugar.
Preparation: Halve the apricots. Remove the pits, crack them with a hammer, pour boiling water over the kernels for 10 minutes, and peel off their skins. Mix the apricot pulp with half the sugar and leave for 2-3 hours. Boil over low heat twice for 5 minutes, allowing to cool completely in between. Add the remaining sugar, kernels, and boil for 5-7 minutes. Spoon the jam into sterilized jars, seal, and turn upside down.
3. Apricot Jam with Kernels and Sugar
Source: uspeh-dacha.ruFor cooking, we recommend using a copper basin or an enameled pot.
You will need: 2 kg apricots, 1 kg sugar.
Preparation: Halve the apricots, remove the pits, and mix with sugar. Set aside for 3-4 hours to allow the fruit to release juice. Crack the pits with a hammer, and set the kernels aside. Boil the jam for 5 minutes, add the kernels, stir, and spoon into clean, dry jars. Sterilize for 10 minutes and seal for winter.
4. Apricot Jam with Kernels and Citrus Aroma
Source: koronnoe-bludo.ruIf the kernels are bitter, you can replace them with almonds.
You will need: 3 kg apricots, 1 lemon, 1 kg sugar.
Preparation: Wash the apricots, halve them, remove the pits, and cover with sugar for 3-4 hours. Crack the pits with a hammer, pour boiling water over the kernels for 10 minutes, then peel off their skins. Blanch the lemon with boiling water, remove the zest, and squeeze the juice.
Place the apricot mixture over low heat and boil three times for 5 minutes, allowing to cool completely in between. During the third boil, add the kernels, lemon juice, and zest. Boil everything together for 5 minutes, spoon into sterilized jars, and seal.
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5. Apricot Jam with Kernels and Orange Juice
Source: вкуснофф.рфSqueeze fresh orange juice or simply use ready-made juice.
You will need: 2 kg apricots, 300 ml orange juice, 1 kg sugar.
Preparation: Prepare the apricots, remove the pits, and place them in a basin. Cover with sugar and leave for 3-4 hours at room temperature. Crack the pits and set aside.
Place the basin over low heat and boil for 10 minutes. Remove from heat and cool. Add the orange juice, prepared kernels, and boil for another 10 minutes. Fill clean jars with the hot jam, seal, and wrap in a warm towel for 24 hours.
6. Liquid Apricot Jam with Kernels
Source: koolinar.ruApricots will release more juice if heated for a couple of minutes in a double boiler.
You will need: 5 kg apricots, 2 kg sugar, 0.5 tsp citric acid.
Preparation: Halve the apricots, remove the pits, and cover with sugar for 4 hours. Crack the pits with a hammer, and set the kernels aside.
Boil the apricots over low heat for 10 minutes, cool, and blend with an immersion blender. Add citric acid, kernels, and boil for another 10 minutes. Spoon the hot jam into prepared jars and seal for winter.
7. Thick Apricot Jam with Kernels
Source: econet.ruThis jam consistency is achieved through staged boiling.
You will need: 3 kg apricots, 1.5 kg sugar, 0.5 tsp citric acid.
Preparation: Halve the apricots, remove the pits, and pass through a meat grinder. Add sugar, boil for 15 minutes, and set aside to cool. Crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins.
Add citric acid and kernels to the pot with apricots. Boil the jam for 5-7 minutes, spoon into clean jars, and seal.
8. Apricot Jam Halves with Kernels
Source: vk.comThe amber color of this jam is simply mesmerizing!
You will need: 3 kg apricots, 2 kg sugar, 1 liter water.
Preparation: Halve the apricots and remove the pits. Crack the pits with a hammer, and set the kernels aside. Boil water with sugar and cook for 5 minutes. Add the apricot halves and boil for 3 minutes. Remove from heat, cool, and scoop out the apricots with a slotted spoon. Bring the syrup to a boil, cook for 10 minutes, add the apricot halves, and turn off the heat. After 1.5-2 hours, add the kernels, boil for another 5 minutes, spoon into jars, and seal.
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9. Royal Apricot Jam with Kernels
Source: kleo.ruAppetizing jam that can be served immediately as a dessert.
You will need: 5 kg apricots, 2.5 kg sugar, 0.5 tsp citric acid, 1.5 liters water.
Preparation: Halve the apricots. Remove and crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins. Mix both preparations in a large pot. Dissolve sugar in water, boil for 5 minutes, and pour into the pot. Cover and leave for 4-5 hours. Add citric acid, boil for 15 minutes, and spoon into clean, dry jars. Seal, turn upside down, and wrap in a warm blanket for 24 hours.
10. Apricot Jam with Kernels Without Sugar
Source: gastronom.ruFor this recipe, choose the ripest and sweetest apricots possible.
You will need: 2 kg apricots, a pinch of citric acid, 250 ml water.
Preparation: Halve the apricots, remove the pits, and place them in a thick-bottomed pot. Crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins. Pour water into the pot with apricots, boil for 10 minutes, and remove from heat. After 2-3 hours, add the kernels, citric acid to the pot, and cook for another 7-10 minutes. Spoon the hot jam into clean, dry jars and seal.
11. Apricot Jam with Kernels and Rosemary
Source: aroma-avenue.ruA very interesting combination of aromas!
You will need: 4 kg apricots, 2 kg sugar, 0.5 tsp citric acid, 4 sprigs of rosemary.
Preparation: Wash the rosemary sprigs and dry thoroughly. Halve the apricots, remove the pits, and place them in a thick-bottomed pot. Add sugar, mix, and leave for 3-4 hours. Crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins.
Place the pot with apricots over heat, boil for 10 minutes, and cool. Add the kernels, citric acid, and cook for another 5 minutes. Fill prepared jars with the hot jam, adding a sprig of rosemary to each. Seal and turn upside down.
12. Apricot Jam with Kernels and Lemon Juice
Source: farmingcountrylife.comServe the jam with pancakes, crepes, or simply with bread.
You will need: 2 kg apricots, 1 lemon, 1 kg sugar, 200 ml water.
Preparation: Separate the apricots into wedges, remove the pits, and pass through a meat grinder. Add sugar, water, boil for 10 minutes, and cool. Crack the pits with a hammer, pour boiling water over the kernels for 10 minutes, and peel off their skins. Blanch the lemon with boiling water, cut in half, and squeeze the juice.
Boil the apricot jam two more times for 5 minutes. During the last boil, add lemon juice and kernels. Fill clean jars with the hot jam and seal.
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13. Apricot Jam with Kernels and Lemons
Source: youtube.comA delicious and healthy preparation for winter!
You will need: 3 kg apricots, 2 lemons, 2 kg sugar.
Preparation: Halve the apricots, remove the pits, place them in a basin, and cover with sugar for 4 hours. Crack the pits, and set the kernels aside. Blanch the lemons with boiling water, peel, pass through a meat grinder, and mix with the apricot mixture. Boil the jam twice for 5 minutes, allowing to cool completely in between. Add the kernels, boil for 5 minutes, and spoon into clean jars. Seal, turn upside down, and wrap in a thick towel.
14. Apricot Jam with Kernels, Ginger, and Oranges
Source: honey-way.ruInstead of fresh ginger, you can use powdered ginger.
You will need: 2 kg apricots, 3 oranges, 1 tsp grated ginger root, 1 kg sugar.
Preparation: Halve the apricots, remove the pits, and place them in a deep pot. Crack the pits with a hammer, and set the kernels aside. Peel the oranges, remove membranes, chop, and place in the pot with apricots. Add grated ginger, sugar, and leave for 3-4 hours. Boil the mixture twice for 5 minutes, allowing to cool completely in between. Add the kernels, boil the jam for another 5-7 minutes, and seal.
15. Apricot Jam with Kernels and Gelatin
Source: uspeh-dacha.ruDo not boil gelatin, otherwise it will lose its gelling properties.
You will need: 3 kg apricots, 1.5 kg sugar, a pinch of citric acid, 25 g gelatin, 150 ml boiled water.
Preparation: Soak gelatin in water and set aside for 10-15 minutes. Halve the apricots, remove the pits, place them in a pot, and cover with sugar. Crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins. Boil the apricot mixture for 10 minutes, remove from heat, and cool. Bring to a boil again, add citric acid, kernels, and boil for 7 minutes. Remove from heat, pour in the gelatin mixture, stir, and spoon into clean jars. Seal the jam and turn upside down.
16. Apricot Jam with Kernels and Cognac
Source: patee.ruThe alcohol will evaporate, leaving subtle piquant notes.
You will need: 2 kg apricots, 200 ml cognac, 1 kg sugar, juice of half a lemon.
Preparation: Halve the apricots, remove the pits, and place them in a basin. Add cognac, sugar, and leave for 4 hours. Crack the pits with a hammer and set aside.
Boil the apricots twice for 10 minutes, allowing to cool completely in between. Add lemon juice, kernels, and boil for another 5 minutes. Fill clean jars with the hot jam and seal.
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17. Apricot Jam with Kernels and Cinnamon
Source: spmguild.ruStir the jam during cooking, otherwise it may burn.
You will need: 3 kg apricots, 1 cinnamon stick, 2 kg sugar, 1 liter water.
Preparation: Halve the apricots and remove the pits. Crack the pits with a hammer, extract the kernels, and set them aside. Boil water, add sugar, a cinnamon stick, and cook for 5 minutes. Pour the boiling syrup over the apricots, cover, and leave for 2-3 hours. Place the mixture over low heat and boil twice for 5 minutes, allowing to cool completely in between. Add the kernels, boil for another 5 minutes, remove the cinnamon stick, and discard. Spoon the hot jam into jars, seal, and turn upside down.
18. Apricot Jam with Kernels and Honey Without Cooking
Source: photoby.ruHoney acts as a preservative here.
You will need: 2 kg apricots, 1 kg honey, 250 ml water.
Preparation: Halve the apricots, remove the pits, and place them in a pot. Crack the pits, pour boiling water over the kernels for 10 minutes, then peel off their skins.
Add the kernels and water to the apricot jam, boil for 10 minutes, and cool. Add liquid honey, stir, and spoon into prepared jars. Seal tightly with lids and store in a dark, cool place.
19. Apricots in Their Own Juice with Kernels
Source: pinterest.ruMake this jam from overripe apricots!
You will need: 3 kg apricots, 1.5 kg sugar, a pinch of citric acid.
Preparation: Separate the apricots into wedges, remove the pits, and cover with half the sugar. Cover and leave for 4 hours at room temperature. Crack the pits, pour boiling water over the kernels for 10 minutes, and peel off their skins.
Place the apricots with sugar over low heat, boil for 10 minutes, and cool. Add the kernels, citric acid, the remaining sugar, and boil for another 10 minutes. Spoon the hot jam into jars, seal, and turn upside down.
20. Apricot Jam in a Multicooker
Source: ideireceptov.ruVery convenient: load everything into the multicooker and go about your business.
You will need: 2 kg apricots, 1 kg sugar, 0.5 tsp citric acid.
Preparation: Separate the apricots into wedges, remove the pits, and blend in a blender. Add sugar, citric acid, mix, and transfer to the multicooker bowl. Crack the pits with a hammer, extract the kernels, and add them to the apricot mixture. Close the lid and activate the "Baking" program for 1 hour. After the sound signal, spoon the jam into jars and seal.