Apricot preserve with seeds

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.

Apricot jam is a real delicacy! Have you ever tried whole apricot jam? This recipe is about this method of cooking. Nothing special is needed for this, from the standard one is to sterilize the cans and lids. Whole apricot jam is so tasty that you want to eat it right away!

For such a jam, we select ripe, high-quality apricots - this directly affects the final taste and color of the workpiece. Apricot kernels can be obtained independently, armed with a hammer and patience, or you can easily buy ready-made kernels in the store. Apricot preserve with seeds is not just a jar of ordinary sweet preservation, it is a fragrant homemade delicacy that will be appreciated especially in winter.

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.

The royal recipe for apricot jam is to combine the benefits and taste of fruits and their seeds.During the cooking process, apricot kernels reach a state in which they become fit for human consumption.

It should be admitted that it is not easy to prepare apricot jam with kernels, but the result is really worth all the effort spent on it. The delicacy turns out to be delicate, piquant and very fragrant, so everyone will like it: both children and adults.

The apricots, together with the peeled seeds, are placed in a saucepan and poured with water and sugar. Everything is cooked for 5 minutes, and then the syrup is prepared separately. This is repeated 3-5 times. The jam is transferred to jars and covered with lids.

Pits are obtained from whole apricots. From them, the nucleoli are taken, which are placed back into the apricots. Sugar syrup is prepared in a saucepan, where fruits are sent and cooked in several approaches. It turns out a very tasty amber-colored jam.

Peeled apricots are poured with sugar syrup, and the seeds are dried in the oven. Then everything is put on fire and kernels are added there. The jam is cooked for 5 minutes over low heat in three sets. Then it is poured into jars and cooled.

Peeled apricots are sent to hot sugar syrup and infused there for an hour. Then the dried bones are added there and everything is cooked for 5 minutes.

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.

Apricot pitted rolls are not stored for so long due to the content of hydrocyanic acid in them, which over time releases harmful substances and causes stomach diseases. However, it will be an oversight on your part not to make fragrant and tasty preparations from whole fruits.

For dessert, it is best to choose medium-sized apricots and pierce each fruit with a toothpick or pin to help the fruit absorb the syrup better.

Making preparations with seeds is generally advised from small fruits. As you know, bones contain hydrocyanic acid, which over time begins to release harmful substances. Therefore, storing seams for a long time will not work.