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Pitted apricot jam royal recipe

0
464
Kitchen World
Calorie content 260 kcal
Portions 0.7 l.
Cooking time 24 hours
Proteins * 1.2 gr.
Fats * 0.1 g
Carbohydrates* 62.2 g
* per 100 gr. product
Pitted apricot jam royal recipe
Content

Peeled apricots are boiled three times in sugar syrup. Then dried and peeled kernels are added to them along with cinnamon. The resulting jam is transferred to sterilized jars and placed in a place suitable for storage.

Ingredients

Cooking process

step 1 out of 7
First, prepare the apricots. Rinse them thoroughly under running water and dry them with a paper towel.
step 2 out of 7
Gently remove the seeds from the apricots so that they remain intact. We don't throw them away. We put them on a baking sheet and dry in the oven.
step 3 out of 7
Transfer the peeled apricots to a suitable saucepan and cover with granulated sugar along with vanilla sugar. Fill everything with drinking water at room temperature and let the fruit stand for about two hours so that they let the juice out.
step 4 out of 7
After this time, we send the pan to the fire and bring everything to a boil. To keep the apricots intact, do not stir them, but gently shake the pan itself. We boil three times with a difference of 12 hours.
step 5 out of 7
Chop the dried bones and soak in warm water. Then we peel them.
step 6 out of 7
We send the seeds to the apricots for the third boil. Add ground cinnamon on the tip of a knife and bring everything to a boil.
step 7 out of 7
We sterilize the jars in a convenient way and put even hot jam into them. Let cool completely and cover with lids. The apricot jam is ready. It can be added to baked goods, tea, spread on bread, etc. Bon appetit!

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