6 royal recipes for apricot jam with pits for the winter

A delightful summer aroma accompanies every jar of the legendary “royal jam” made from apricots with pits, the recipes of which have their own distinctive feature. Because, unlike the delicacy familiar to many, this dessert contains kernels removed from the seeds and soaked in aromatic sugar syrup. The jam itself is quite simple to prepare; you just need to purchase the necessary ingredients and carefully follow the preparation technology.

Subtleties of making apricot jam with pits for the winter

To get a truly “royal” dessert, experienced housewives have their own cooking tricks:

• if the kernels have a bitter taste, they are replaced with sweet almonds or half a walnut;
• In order to easily remove the brown skin from the kernels, they should be poured with boiling water for one minute, drained in a colander and rinsed under cold water;
• in recipes where fruits that are not halved are used, before cooking you need to pierce the fruit in several places with a toothpick, then they will better release juice and be soaked in sweet syrup, remaining beautiful and elastic;
• when using 1 kilogram of apricots, the output is approximately 800 grams of dessert;
• in order not to spoil the appearance of the delicacy, during cooking the jam is not stirred, but only slightly shaken;
• the translucent appearance of the fruit and thickened syrup indicate that the delicacy is prepared according to all the rules.

The secret of the taste of “royal jam” is hidden in apricot kernels, which have a bitter taste and a sweet marzipan aftertaste. To carefully remove the bone from whole fruits, you need to take a thin stick or pencil, which is placed in the recess where the stalk was located, and squeeze out the bone, making circular movements. This method will preserve the integrity of the product.

Specifics of product selection

To prepare a “royal” dessert with kernels, it is better to choose ripe firm apricots, with an even color and without visible defects. The fruit should be divided into halves without much effort, in which case the stone will come out easily, and the pulp, under the influence of heat, will not turn into porridge.

Preparing containers

To preserve “royal jam” for a long time, special attention should be paid to sterilizing glass containers when preparing. The following methods will work:

• heating the cans in the oven at 150 degrees for 25 minutes;
• treatment of containers with water steam - for this, the jars are kept over boiling water for a quarter of an hour.

Sterilizing jars will be pointless if the environment is not perfectly clean.

Clean glass containers will easily collect bacteria from contaminated areas of the environment. Therefore, it is worth making sure that the kitchen towels for drying are fresh and clean.

If possible, proceed to pouring the jam into jars immediately after sterilization is completed. If more than an hour has passed after the steaming process, the container should be re-sterilized before starting preservation.

How to make apricot jam with pits at home?

The “royal” recipe for apricot jam requires the housewife not only to purchase the necessary ingredients, but also patience and effort. Only in this case the taste of this delicacy will justify itself one hundred percent.

Classic recipe

To prepare a simple but very tasty dessert, you need to stock up on:

• 4 kilograms of sunny fruit;
• 3 kilograms of granulated sugar;
• 3 glasses of water;
• a pinch of citric acid.

Using a hammer, the shells of the seeds taken from whole fruits are carefully broken, and the kernels are inserted through the holes made back into the fruit. To prevent the finished product from having an unpleasant bitterness, the brown film should be removed from the kernels.

Syrup is made from water, sugar and citric acid. Prepared apricots are placed in an enamel basin and filled with sweet liquid.When the jam boils, the foam that appears on top is removed, the gas is turned off, and the delicacy is left to infuse for 10-12 hours. The cooking procedure is repeated two more times.

The finished product is poured hot into glass containers, rolled up, and placed upside down for 24 hours.

“Five-minute” with nuts

Preparing this dessert will take the hostess a lot of time, but the result will meet all expectations. Required ingredients:

• 1.5 kilograms of elastic fruits;
• 1 kilogram of sugar;
• 1 glass of water;
• walnut kernels.

The washed fruits are carefully cut, the stone is removed, and a quarter of a walnut is placed in its place.

The syrup should be boiled until the bulk ingredient is completely dissolved. Then the stuffed fruits are dipped into the sweet liquid, brought to a boil, simmered for five minutes and left for 10 hours. The process of cooking and infusion is repeated two more times.

At the end of the third heat treatment, the delicacy is placed in glass containers, rolled up and placed upside down under a warm blanket for one day.

Apricot jam with kernels and royal cinnamon

The honeyed sweetness of the fruit pulp, combined with seeded nuts and the wonderful aroma of cinnamon, will remind you of sunny summer even in severe frosts. To prepare you will need:

• 3 kilograms of fruit;
• 2 kilograms of granulated sugar;
• a pinch of citric acid or 2-3 drops of freshly squeezed juice;
• cinnamon sticks (for a jar with a volume of 1 liter - 1 stick, for a container with a volume of more than 1 liter - 2 sticks).

Apricots are deboned and stuffed with kernels. A thick syrup is boiled in an enamel bowl from ¼ cup of water, sugar and citric acid.After dissolving the bulk substance, carefully place the stuffed fruits into the boiling liquid and cook for 8-10 minutes over low heat. The foam formed on the surface is carefully removed, being careful not to stir the workpiece.

After the time has passed, the gas is turned off, cinnamon sticks are immersed in the jam, the pan is closed with a lid and left for 10-12 hours to infuse. After the allotted time, the cooled dessert is poured into glass containers, the cinnamon sticks are distributed evenly.

Since re-cooking is not provided, the workpiece should be stored in the refrigerator for no more than six months.

From chopped apricots with kernels and orange

To prepare apricot preparation with grains and the taste of sunny citrus you will need:

• 3 kilograms of elastic fruits;
• 2 oranges;
• 2 kilograms of granulated sugar.

Apricots are divided into halves, pits are removed, and the slices are chopped into small pieces. The oranges are washed, cut into quarters, the seeds are removed, and the fruit, along with the peel, is ground in a meat grinder.

Ground citruses and chopped fruits are placed in a stainless steel pan, everything is covered with sugar and left for three hours. The sweet mass is placed on the fire, brought to a boil and cooked for half an hour. During the cooking process, aromatic foam should be released abundantly, which must be removed using a slotted spoon.

After the time has passed, the gas is turned off, the jam is left for 10 hours, then the cooking and infusion procedure is repeated. Before the last heat treatment, apricot kernels are added to the delicacy.

The hot preparation is poured into jars, sealed, turned over and covered with a terry towel for one day.

With lemon

To prepare apricot jam with a bright hint of sour citrus you will need:

• 1 kilogram of fruit;
• 1 lemon;
• 1 kilogram of granulated sugar;
• 1 glass of water.

Syrup is made from water and sugar. The fruits stuffed with kernels are placed in a hot sweet liquid and left for 12 hours.

After the allotted time, the fruits are placed on the fire, brought to a boil and left for another 12 hours. The heating process is repeated two more times, with the last cooking (final) lasting 10-15 minutes.

The lemon is washed well, cut into 4 parts, which, in turn, are cut into small segments. It is recommended to remove the seeds. Lemon slices are blanched in boiling water, drained in a colander and added to the jam before the final cooking process.

To add a spicy taste during the last cooking, you can add your favorite spices to the dessert without going overboard with their quantity. The hot treat is placed in a glass container, rolled up, turned over and covered with a thick blanket for 24 hours.

In a slow cooker

To prepare “royal jam” in a slow cooker, you need to take:

• 800 grams of fruit segments;
• 1 kilogram of granulated sugar;
• 300 grams of apricot kernels.

Fruit halves are placed in the bowl of the device whole or in crushed form, covered with granulated sugar and left.

While the apricots are brewing, the pits are carefully broken with a hammer, the kernels are poured with boiling water for 15-20 minutes and the brown film is removed.

When the required amount of fruit juice for cooking the delicacy appears at the bottom of the multicooker, the device is switched to the “stew” mode for one hour. After the beep, kernels are placed in the jam and boiled in the jam for 5 minutes.

The finished dessert is transferred into glass containers and closed.

How and for how long can you store it?

The royal preparation is stored in a dark room, the temperature inside of which does not exceed +15 degrees.

Unlike apricot jam made from slices, a delicacy made with seeds will last on the cellar shelf for no more than 7 months. After all, fruit kernels contain a substance hazardous to health (hydrocyanic acid), which over time will begin to spread throughout the dessert, making it inedible.

Enjoy your tea!