Name: Apricot jam with pits for the winter
Cook time: 720 min
Total time: 720 min
Yield: 10
Cuisine: Ukrainian
Ingredients: Apricot - 1300 g; Sugar - 1 kg

Imagine a winter morning, it’s still dark outside, and on your table in a vase the bright and impossibly fragrant sun is shining. What's the secret? It's simple - it's apricot jam! And while these sweet, honeyed fruits are in season, let’s prepare this jam with seeds for the winter. What variety of apricots should I choose for this jam? Yes, anyone! The main thing is that you like the taste and that the seed does not taste bitter. You can use your imagination and add natural honey, vanilla sugar or crushed nuts to the apricots, and the rest is just simple culinary magic created by your own hands.

Rinse the apricots thoroughly under running water and sort each fruit. You won't need any that are too ripe or spoiled. There is no need to dry the apricots in this recipe.

Divide the apricots into wedges, remove the pits and set them aside. The slices can be left in halves or cut into quarters, then the jam will boil better and be more uniform in consistency. Place the apricots in a bowl or saucepan with a thick bottom, add sugar and stir. Leave for 2 hours.

Remove the kernels from the seeds using a nutcracker (nutcracker) or a hammer. Sometimes a garlic press helps with this if you have a powerful one. Rinse the kernels thoroughly.

Gently stir the apricots again; they should release some juice. Place the pan on low heat and, stirring constantly, wait for a little more juice to release. Then increase the heat slightly and bring the mixture to a boil. Skim off the foam, stir again, let it boil, repeat twice and turn off the heat. Leave for 3 hours at room temperature.

After 3 hours, stirring again, bring the mixture to a boil, add the kernels and turn off the heat. Cool for at least 3 hours and repeat the process. Each time, do not forget to remove foam if it appears.

For the fourth time, bring the jam to a boil and pour into sterilized jars, close the lids and leave to cool at room temperature. Store the finished jam in a cool place.

Apricot jam with pits for the winter

Ukrainian

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Apricot jam with pits for the winter

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Apricot jam with pits for the winter

About This Recipe

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Ingredients List

Nutrition Facts

Daily Values

Preparation Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Enjoy your meal!

Similar recipes

Comments

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