Apricot jam with kernels

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 flavors 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.

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.

The apricots, along with the kernels, are sent to the pan. Sugar and orange crushed in a blender are added to them. After 2 hours, the jam is cooked in three steps. At the end, it is transferred to sterilized jars and closed with lids.

To begin with, boil syrup with sugar, star anise, cinnamon and whole lemon juice. Apricots cut into slices are added there and everything is cooked over medium heat. Ready-made jam is stored in sterilized jars and served with tea.

Apricots, together with 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.