I share a recipe for fragrant apricot jam with kernels. This unusual ingredient gives the jam a pleasant almond note! Choose fleshy, dense, slightly unripe apricots - then the taste and appearance of the treats will be especially attractive.
Ingredients
- Apricots (net weight) – 500 g (+30 g apricot kernels)
- Sugar - 500 g
- Lemon juice - 3 art.l.
Step-by-step cooking recipe
Wash the apricots, divide into halves and remove the seeds. Don't throw away the bones, we'll need them again.
Place the apricot halves in a cooking bowl, cover with sugar and leave at room temperature for 3-4 hours to form juice.
Then bring the billet to a boil over low heat and boil for 5 minutes. Remove the bowl from the heat, cover with a lid and leave for 6 hours until completely cooled. To preserve the integrity of the fruit, do not mix the jam with a spoon, but gently shake the bowl with the workpiece.
Remove the kernels from the apricot pits (I split the bones with a hammer). Wash the kernels and send them to a bowl with a blank. If the kernels are bitter, pre-pour them with boiling water for 5-10 minutes.
Bring the jam to a boil again and boil for 5 minutes. Remove the bowl from the heat and let the jam cool completely (at least 6 hours).
Repeat the 5-minute cooking again, adding freshly squeezed lemon juice to the billet.
Pack boiling apricot jam with kernels in hot sterile jars, seal tightly, turn upside down, wrap and leave to cool. Store the cooled delicacy in a cool dark place.
