I want to share my favorite recipe for apricot jam with stones. With us, this delicacy flies away immediately! The jam turns out fragrant, with citrus sourness, a bitter note of apricot kernels and a spicy nutmeg aftertaste. I advise you to cook!
Ingredients
- Apricots (+100 g apricot kernels) – 1 kg
- Sugar - 1 kg
- Nutmeg - pinch
- Lemon zest - 10 g
Step-by-step cooking recipe
Wash the apricots, divide into halves and remove the seeds. Split the bones, remove the nucleoli, rinse and dry.
Place the apricot halves in a bowl and cover with sugar. Leave for 2 hours to form juice.
Put the bowl with the workpiece on the fire, bring to a boil and boil over low heat, removing the foam, for 30 minutes. Remove from heat and cool completely.
Put the workpiece on the fire again and boil again for 30 minutes after boiling.
Add the apricot kernels, nutmeg and lemon zest. Cook the jam, stirring occasionally, over low heat until thickened. The finished jam will acquire a beautiful amber color.
Pour hot apricot jam into pre-prepared sterile jars, close and cool. Store the workpiece in a cool, dark place.
