Apricot jam is a favorite for many, thanks to its chic fragrance and unusual color. Now we will offer you recipes for an even more aromatic and unusually delicious treat, in the process of manufacturing which will be used nucleoli from apricot stones. They contain essential oils, which provide such a bright almond smell. And also here we will tell you how to cook a treat with whole slices, so if you follow our recommendations, how to cook apricot jam with nucleoli, you will all get it right.
A recipe for a delicious apricot jam with pitted nucleoli
If you want to make jam refined, transparent amber, more like a lobule in syrup, then this recipe is for you. Thanks to a special sparing method of preparation, the jam will not look like jam, pieces of fruit will remain intact and preserve the maximum of vitamins. Such halves are especially good for a variety of pastries, especially for open pies. But here there is an important nuance, the fruits are best to take dense and removed from the tree, and not collected from the ground.
Ingredients:
- apricots - 2.2 kg;
- sugar - 2,1 kg;
- water - 300 ml;
- rum - 35 ml;
- citric acid - 10 g.
Preparation
First of all, the apricots need to be washed well, especially carefully around the stalk, dust is very often collected there. Next, gently separate or cut the knife with the fruit on the lobules and extract the bones. You should get about 2 kg of lobules and 200 g of pips.
Now connect the water with citric acid and sugar and cook the syrup, be sure to stir it, so that the sugar does not burn at the bottom and dissolves more quickly. When this happens and the syrup boils well off the plate and immediately pour it into our apricots. Do not mix it with a spoon, but you can shake dishes with apricots a little to evenly distribute the slices in the syrup and leave it until completely cooled.
In the meantime, the bones are a little washed away from the remaining pulp and we will send them to the oven for 5 minutes at 160 degrees, so it will be much easier to split them. When they cool off a little, they take out the nucleoli and heat them in the oven in the same way, then the shkurochka on them, which gives bitterness, is very easy to clean.
Cooled wedges take a siphon from the syrup and transfer to another pan, and the syrup is boiled again and poured into apricot halves. Let's stand there for at least six hours. And then we repeat the procedure, but add the nucleoli to the syrup before heating and if you want it to be thicker, this time you just wait it a little longer, pour it out to the apricots and let it boil together with them, and before removing the fire add the rum and spread it out on sterilized jars. It is not necessary to wrap such jam to prevent excessive softening of the lobules.
How to cook apricot jam with nuts and lemon
This jam will have a special taste and aroma due to an unusual ingredient - lemon.
Ingredients:
- lemon - 1 piece;
- Apricots - 1,5 kg;
- almonds - 30 g;
- sugar - 1,5 kg.
Preparation
Apricots are mine and we get a bone out of them, which we split