6 royal recipes for pitted apricot jam for the winter
A delicious summer aroma accompanies every jar of the legendary "royal jam" of pitted apricots, the recipes of which have their own distinctive feature. Since, unlike the delicacy familiar to many, this dessert includes kernels taken from the seeds and soaked in aromatic sugar syrup. The jam itself is prepared quite simply, you just need to purchase the necessary ingredients and carefully follow the cooking technology.
The subtleties of making apricot jam with seeds for the winter
To get a truly "royal" dessert, experienced housewives have their own cooking tricks:
- if the nucleoli have a bitter taste, they are replaced with sweet almonds or half a walnut;
- in order to easily remove the brown skin from the kernels, they should be poured with boiling water for one minute, thrown into a colander and rinsed under cold water;
- in recipes where fruits that are not divided in half are used, before cooking, you need to pierce the fruits in several places with a toothpick, then they will better give off juice and soak in sweet syrup, remaining beautiful and elastic;
- when using 1 kilogram of apricots, about 800 grams of dessert is obtained;
- in order not to spoil the appearance of the delicacy, the jam is not mixed during cooking, but only slightly shaken;
- The translucent appearance of the fruit and the thickened syrup indicate that the treat is prepared according to all the rules.
The secret of the taste of "royal jam" is hidden in apricot kernels, which have a bitter taste and a sweet marzipan aftertaste. To carefully remove the stone from whole fruits, you need to take a thin stick or pencil, which is placed in the depression where the peduncle was, and the bone is squeezed out, making circular movements. This method will preserve the integrity of the product.
Specificity of product selection
For the preparation of a "royal" dessert with kernels, it is better to choose ripe apricots of hard varieties, with an even color and without visible defects. The fruit should be divided into halves without much effort, in which case the stone will come out easily, and the pulp, under the influence of heating, will not turn into porridge.
Container preparation
To preserve the "royal jam" for a long time, you should pay special attention to the sterilization of glass containers during cooking. The following methods are suitable:
- heating cans in an oven at a temperature of 150 degrees for 25 minutes;
- processing of containers with water vapor - for this, the cans are kept over boiling water for a quarter of an hour.
Sterilizing cans will be pointless if the environment is not perfectly clean.
A clean glass container will easily collect bacteria from contaminated areas of the environment. Therefore, it is worth making sure that the kitchen towels are fresh and clean.
If possible, proceed to pouring the jam into the jars immediately after sterilization is complete. If more than an hour has elapsed after the steaming process, the container should be re-sterilized before preserving.
How to cook apricot jam with seeds at home?
The "royal" recipe for apricot jam requires from the hostess not only the acquisition of the necessary ingredients, but also patience and effort. Only in this case the taste of this delicacy will justify itself one hundred percent.
Classic recipe
To prepare a simple but delicious dessert, you need to stock up on:
- 4 kilograms of sunny fruit;
- 3 kilograms of granulated sugar;
- 3 glasses of water;
- a pinch of citric acid.
With the help of a hammer, the shells of the seeds removed from the whole fruit are gently broken, the kernels are inserted through the holes made back into the fruit. So that the finished product does not have unpleasant bitterness, the brown film should be removed from the kernels.
Syrup is made from water, sugar and citric acid. Prepared apricots are laid out in an enamel basin and filled with sweet liquid. When the jam boils, the foam that appears on top is removed, the gas is turned off, the delicacy is left to infuse for 10-12 hours. The cooking procedure is repeated two more times.
The hot finished billet is poured into glass containers, rolled up, turned upside down for 24 hours.
"Five minutes" with nuts
Cooking this dessert will take the hostess a lot of time, but the result will meet all expectations. Required Ingredients:
- 1.5 kilograms of elastic fruits;
- 1 kilogram of sugar;
- 1 glass of water;
- walnut kernels.
The washed fruits are carefully cut, the stone is removed, and a quarter of a walnut is placed in its place.
The syrup should be boiled until the loose ingredient is completely dissolved. After that, stuffed fruits are dipped into the sweet liquid, brought to a boil, languished for five minutes and left for 10 hours. The cooking and infusion process is repeated two more times.
At the end of the third heat treatment, the delicacy is laid out in glass containers, rolled up and removed under a warm blanket upside down for one day.
Royal apricot jam with kernels and cinnamon
The honey sweetness of the fruit pulp, in combination with seed nuts and the wonderful aroma of cinnamon, will remind you of a sunny summer even in severe frosts. For cooking you will need:
- 3 kilograms of fruit;
- 2 kilograms of granulated sugar;
- a pinch of citric acid or 2-3 drops of freshly squeezed juice;
- cinnamon sticks (for a 1 liter jar - 1 stick, for containers over 1 liter - 2 sticks).
Apricots get rid of bones and stuff with kernels. In an enamel bowl, a thick syrup is cooked from ¼ glass of water, sugar and citric acid. After dissolving the loose substance in a boiling liquid, the stuffed fruits are carefully laid out and boiled for 8-10 minutes on low heat. The foam formed on the surface is carefully removed, being careful not to stir the workpiece.
After the time has elapsed, the gas is turned off, cinnamon sticks are immersed in the jam, the pan is closed with a lid and left for 10-12 hours to infuse. After the allotted time, the cooled dessert is poured into glass containers, cinnamon sticks are evenly distributed.
Since re-cooking is not provided, the workpiece should be stored in the refrigerator for no more than six months.
Chopped apricots with kernels and orange
To prepare an apricot blank with seeds and the taste of sunny citrus you will need:
- 3 kilograms of firm fruits;
- 2 oranges;
- 2 kilograms of granulated sugar.
The apricots are divided into halves, the seeds are removed, the slices are chopped into small pieces. The oranges are washed, cut into quarters, the seeds are removed, and the fruits, along with the peel, are ground in a meat grinder.
Ground citrus and chopped fruits are placed in a stainless steel pan, everything is covered with sugar and left for three hours. The sweet mass is put on fire, brought to a boil and cooked for half an hour. During the cooking process, a fragrant foam should be released abundantly, which must be removed with a slotted spoon.
After the time has elapsed, the gas turns off, the jam is left for 10 hours, then the cooking and infusion procedure is repeated. Before the last heat treatment, apricot kernels are placed in the treat.
The hot workpiece is poured into jars, sealed, turned over and covered with a terry towel for one day.
With lemon
To make apricot jam with a bright hint of sour citrus, you will need:
- 1 kilogram of fruit;
- 1 lemon;
- 1 kilogram of granulated sugar;
- 1 glass of water.
Syrup is made from water and sugar. Fruits stuffed with kernels are placed in a hot sweet liquid and left for 12 hours.
After the allotted time, the fruits are put on the fire, brought to a boil and left for another 12 hours. The heating process is repeated two more times, while the last cooking (final) lasts 10-15 minutes.
The lemon is washed well, cut into 4 pieces, which in turn are cut into small segments. It is recommended to remove the bones. The lemon wedges are blanched in boiling water, drained into a colander and added to the jam before the final boil.
To add a spicy taste during the last cooking, you can add your favorite spices to the dessert without overdoing it with their amount. A hot delicacy is laid out on glass containers, rolled up, turned over and covered with a thick blanket for 24 hours.
In a multicooker
To cook "royal jam" in a slow cooker, you need to take:
- 800 grams of fruit slices;
- 1 kilogram of granulated sugar;
- 300 grams of apricot kernels.
The fruit halves are placed in the bowl of the appliance whole or in crushed form, covered with granulated sugar and left.
While the apricots are infused, the seeds are gently broken with a hammer, the kernels are poured with boiling water for 15-20 minutes and cleaned of a brown film.
When the required amount of fruit juice appears at the bottom of the multicooker for cooking a treat, the device is switched to “stewing” mode for one hour. After the sound signal, nucleoli are laid out in the jam, which are boiled in the jam for 5 minutes.
The finished dessert is transferred to the glass container and closed.
How and how much can you store?
The royal blank is stored in a dark room, the temperature inside which does not exceed +15 degrees.
Unlike apricot jam cooked from slices, a treat cooked with seeds will stay on the shelf of the cellar for no more than 7 months. Indeed, the fruit nucleoli contain a substance dangerous to health (hydrocyanic acid), which over time will begin to spread over the dessert, making it inedible.
Have a nice tea!
