Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Apricots for the winter
  4. ➠ Apricot jam with kernels 5-minute for the winter

Apricot jam with kernels 5-minute for the winter

0
205
Kitchen World
Calorie content 382.6 kcal
Portions 1 l.
Cooking time 24 hours
Proteins * 9.7 g
Fats * 18.1 gr.
Carbohydrates* 71.6 gr.
* per 100 gr. product
Apricot jam with kernels 5-minute for the winter
Content

Peeled apricots are covered with sugar and left for 8-12 hours. At this time, the nucleoli are soaked in boiling water and the skin is removed from them. The jam is cooked in three approaches and kernels are added to it on the last one. Everything is laid out in banks and tightly screwed with a lid.

Ingredients

Cooking process

step 1 out of 8
Rinse the apricots thoroughly under running water and dry them on a paper towel. Cut in half and take out the bones.
step 2 out of 8
Take a deep saucepan and lay out fruits and sugar in layers, alternating between them.
step 3 out of 8
Let it stand for 8 to 12 hours so that the apricots let the juice start.
step 4 out of 8
We split the shell of the bones and take out the kernels from it.
step 5 out of 8
We boil a little water and dip the nucleoli into it. We let them stay there for 2-3 minutes, after which we remove the skin from them.
step 6 out of 8
Put the pot with apricots on the stove and bring to a boil, stirring gently. After boiling, remove the resulting foam and cook for 5 minutes. Turn off the heat and let the mass cool completely. We repeat this step twice more. For the third time, add the peeled kernels to the apricots and bring everything to a boil. After 5 minutes, remove the pan from heat.
step 7 out of 8
Banks are thoroughly washed in advance and sterilized in a convenient way. We shift hot jam into them.
step 8 out of 8
Close the jars tightly with lids and leave to cool completely. We put the ready-made jam in a place suitable for storage and use it to prepare various dishes or use it in its pure form. Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *