Jam from apricots with kernels
0
1466
Kitchen
Russian
Calorie content
443 kcal
Portions
1.5 l.
Cooking time
1 d.
Proteins *
1.8 gr.
Fats *
0.2 g
Carbohydrates*
109 gr.
Apricot jam with kernels of fruit pits turns out to be a rich golden color, has a sweet taste with a subtle sourness. The nucleoli crunch pleasantly on the teeth.
Ingredients
Cooking process
Sort and wash apricots, it is advisable to choose strong, not overripe, but fragrant enough. Rinse the fruits thoroughly, dry in a colander. Disassemble the apricots into halves, put the seeds in a plate separately. Take a deep saucepan, put the apricots in it, sprinkle them with sugar. Leave the apricots with sugar in the refrigerator for 3-4 hours to let them juice.
When the sugar crystals are completely dispersed in the juice (about 15 minutes), throw the peeled kernels into the pan. Remove jam from heat, cool completely. Then put the jam to cook for another 10 minutes. Sterilize the cans together with the lids. Pour the jam into hot glass containers, roll up. Cool upside down and store in a cool place.
Bon Appetit!