Apricot jam with seeds
0
2907
Kitchen
Russian
Calorie content
164.6 kcal
Portions
1 l.
Cooking time
120 minutes
Proteins *
0.6 g
Fats *
0.1 g
Carbohydrates*
41.6 gr.
Blanks for the winter are a great opportunity to enjoy the taste of summer fruits and berries in winter. Apricot is an amazing fruit, but, unfortunately, it is so delicate in its structure that it does not last long. In the apricot season, with a good harvest, one has to look for a use for it: baked goods, jams, desserts. Today we will make apricot jam: delicious, aromatic, with pieces of this wonderful fruit and its seeds, which give the jam an amazing nutty flavor.
Ingredients
Cooking process
We choose ripe apricots for jam. We wash the apricots under running water and let them drain from the water. Then we separate the bones from the pulp. Fold the pulp of half the apricots into a saucepan with a cut up, add half of the sugar norm. Then lay out the remaining apricots and cover them with sugar. We leave them at room temperature overnight to let the apricots juice. We split the seeds with a nutcracker, take out the grains and dry them in a dry frying pan for several minutes to make them more fragrant.
We wash the jam jars well, put them in the oven with the neck down and sterilize at 100-110 degrees for 10-12 minutes. We lay out the warm jam in sterilized dry jars, close with a boiled lid, turn the jars upside down, cover with a towel and leave to cool completely at room temperature. After cooling, the jars can be removed to a cool, dark place, where the jam will be stored all winter.