Apricot preserve with seeds

To make the jam, first of all, we prepare the fruits: we thoroughly wash the apricots and let them dry a little. We cut each apricot into two halves with a knife and remove the seeds. If you plan to extract kernels from the seeds yourself, we put the seeds in a separate container. We put the halves of apricots prepared in this way in a basin or a large saucepan and cover with sugar, mix. We stand it for five to six hours (it is convenient to leave it overnight) so that the fruits let out the juice. Then put the fruits with sugar on the stove and slowly heat to a boil. When the jam boils, turn off the stove and let it cool. We soak the apricots in the syrup for another 12 hours, so that the fruits release even more juice, and the apricot pieces are completely saturated with the syrup.

As stated earlier, you can buy ready-made apricot kernels at the store. For self-extraction of nuclei, we wash and dry the previously saved bones. Put the bones on a wooden cutting board, cover them with a towel and make a few blows with a hammer on the bones. The towel will protect against splinters from scattering. We remove the towel, select the nucleoli, discard the fragments. We repeat this with all the bones until the weight of the collected nucleoli reaches 200 grams.

After a 12-hour infusion of the jam, pour the nucleoli into it and mix. We put the container with jam on the stove.

On a slow temperature, bring the jam to a boil and cook for five minutes. Turn off the stove and again leave the jam for infusion for 12 hours. After the specified time has elapsed, again heat the jam on the stove to a boil. After boiling, cook for ten minutes. The emerging foam should be removed with a slotted spoon or spoon.

Pour the finished hot jam into dry sterilized jars and close them tightly with sterilized lids. Let the jars of jam cool completely. Store in a cool, dark place.