Apricots contain a rich vitamin complex and are useful both fresh and canned. Many housewives prepare apricot jam with almonds for the winter according to various recipes. You can make jam from whole fruits, slices, with or without kernels. Regardless of the method of preparation, jam serves as a prophylactic against cardiovascular diseases, anemia and anemia.
Subtleties of making apricot jam
To make the jam tasty and healthy, it is important to follow several rules when preparing it.
Including:
- When cooking, do not stir the fruit mass so that the fruits do not lose their shape. The container can only be shaken periodically.
- When adding sugar to apricots, you need to add it gradually so that it does not fill all the space between the fruits. Otherwise, the fruit will boil and become too soft.
- When preparing jam with seeds, you should choose varieties with sweet kernels, since they do not produce poisonous hydrocyanic acid.
- The foam that forms on the surface must be removed from the pan, as it can spoil the taste and create bitterness.
Preparing the main ingredients
For cooking, you can use any variety of apricots. The selected fruits must be firm, undamaged, without dents or other defects. When using whole fruits for jam, they should first be pierced in several places and blanched for 5 minutes at a temperature of 80-90 degrees, and then immediately cooled.
The standard recipe involves using 1 kg of fruit and sugar, 250 g of water, 100 g of nuts.
Apricot jam with almonds for the winter
The classic recipe for apricot jam with the addition of almonds does not require special culinary skills.
To cook the delicacy, just follow simple instructions:
- separate the fruits from the seeds or take whole fruits and stew them;
- mix the resulting mass with sugar and bring to a boil;
- add almonds and boil for 10 minutes, stirring occasionally;
- Place the finished product in sterilized jars.
Apricot jam with seedless almonds
The seedless jam recipe is one of the most common.According to the recipe, you need to thoroughly wash the fruits, remove the stalks and cut them in half along the groove. The fruits are placed cut side up in a pan and poured with hot sugar syrup. The resulting mixture is left for a day, after which it is brought to a boil over low heat and cooked to a suitable thickness. At the end of cooking, vinegar essence and vanillin are added.
Apricot jam with almonds and lemon
To diversify the apricot taste, you can add spices to the recipe. Adding lemon juice or a couple of tablespoons of zest will add a citrus flavor. It is recommended to add half or a whole lemon per 1 kg of the main ingredient.
If you use more citrus fruits, there is a chance that the finished product will be sour.
You need to mix the lemon with a boiling mixture of apricots and sugar syrup. All other steps are performed according to the standard recipe.
Tsar's jam from apricots with almonds
The most exquisite recipe is considered to be royal jam with nuts inside the fruit.
To prepare it you need:
- Carefully remove the pit from the apricots without damaging the fruit itself. To do this, you can make a small cut and insert a cutlery with a round handle or a similar object into the recess.
- Place almonds in the hole of the fruit.
- Place the fruits in a saucepan and mix with sugar syrup.
- Constantly removing the foam, wait until it boils, remove from the stove and leave to soak for 10-12 hours.
- Continue cooking the resulting mass in three batches at similar intervals.
- Pour the jam into jars and wait until it cools completely, turning the containers upside down.
Storage of the finished product
Jars for storing finished jam should be washed, treated with boiling water and dried in the oven.If the product comes into contact with moisture, mold may occur. When sealing containers with jam with tin lids, pour it while hot, completely filling the free space. You can leave the jars at room temperature, preventing direct sunlight.
If you package the jam when it has cooled, just cover it with parchment paper. In this case, the product should be stored in a cool, dark place. It is best to use jam with the addition of seeds within the first year, since as a result of prolonged storage, the kernels begin to release harmful substances.
