Apricot jam with almonds

My dear readers, now I would like to introduce you to a wonderful recipe for apricot jam. It’s hard to call it very ordinary, but even I, a supporter of quick preparations from apricots, am ready to spend a little more time to make such jam.

The fact is that this is not just apricot jam, but apricot jam with almonds. The apricot pit is carefully removed, almonds are placed in its space, and the jam is prepared so that the apricots remain intact, do not spread, or split into pieces. It turns out not only delicious, but also very beautiful, believe me!

A fascinating and unusual recipe with nuts

For this jam from whole apricots, instead of almonds, you can use peanuts or small pieces of walnuts. But with almonds, the jam tastes best, in my opinion. Maybe, naturally, it’s because I prefer almonds... In any case, apricot jam with nuts deserves your attention, and you literally won’t regret spending your time on it!

Ingredients needed

1 kg of apricots;
700 g sugar;
200 ml water;
50-60 pieces of almonds - according to the number of apricots.

*The weight of already cooked apricots is indicated - without pits. This amount of ingredients yields approximately 1.2 liters of jam.

Manufacturing step by step

For this jam, we choose medium-sized apricots, from which the pit is simply separated. We select fruits that are slightly unripe, not crushed. We carefully wash the apricots without pressing them. Using a sharp knife, carefully cut any fruit along the groove and remove the seed. If the pit just separates, just open the apricot slightly and the pit will come out.

Pour boiling water over the almonds and leave for 10 minutes. Then remove the skin: squeeze the nut with your fingers - and it just comes out of the skin. Lightly fry the peeled almonds in a dry frying pan.

Carefully place an almond nut into any half-opened apricot.

Prepare the syrup: into a stainless steel pan with a thick bottom, in which we will cook the jam, pour water and add sugar. Place on heat and cook, stirring, until the sugar is completely dissolved. Boil over low heat for 1-2 minutes until the syrup becomes clear.

Remove the pan from the heat and dip the cooked apricots into the syrup. We try to arrange them in an even layer. Now the syrup will not cover all the apricots yet. Here it is also important to choose a pan of a suitable size: if the pan is very wide and the apricots do not cover the entire bottom, there will not be enough syrup. Perfect if the apricots, tightly adjacent to each other, cover the entire bottom of the pan in 1 or 2 layers.

Cover the pan with apricots in syrup with a lid and set aside for 3-4 hours. During this period of time, the apricots will be saturated with syrup, release juice, and become softer. And the syrup will acquire a light amber color, as well as the taste and smell of apricot.

Carefully drain the apricot syrup without crushing the fruit.

Bring the syrup to a boil and pour it over the apricots. Here the syrup will cover the apricots one hundred percent. Do not stir the apricots, you can only shake the pan several times.

Cover the pan with a lid again and set aside for 3-4 hours to infuse.

Then drain the syrup again and bring to a boil. Dip the apricots into the bubbling syrup and, after boiling, cook over low heat for 30 minutes until tender. During cooking, skim off the foam a couple of times, but do not stir the apricots.

We check the readiness of the jam in the following way: pour a little syrup onto a saucer and run it with the back of a spoon, separating it. If the edges of the syrup do not immediately close, the jam is ready. Apricots remain intact, do not fall apart, and inside each fruit there is an almond nut.

Carefully place the finished jam into dry, pre-sterilized jars and seal hermetically with boiled lids.

Turn the jam jars upside down and leave them like that until they cool completely.

You can store such jam at room temperature, but always in a dark place so that it does not change its beautiful amber color.

Apricot jam with almonds

Ingredients

218 kcal
3 hours
1 hour
4 hours

Photo of the finished dish

Step-by-step recipe with photos

Apricot jam with almonds is a very tasty preparation.

There are several general rules for making jam. If you want the apricots to remain whole slices, then do not stir the fruit mass during cooking. The container with jam can only be shaken slightly.

Add sugar evenly, without filling the entire space between the fruits. If foam appears, it must be removed.

I usually cook the jam in several stages, bringing it to a boil and letting it steep, cooling to room temperature. In this case, there is virtually no foam.

Take the products for making apricot and almond jam for the winter according to the list.

Wash the apricots, dry them, remove the seeds by breaking or cutting the fruits in half. I have the Shalah variety, I like it best for jam.

Cover the apricots with a third of the sugar and let stand for at least 2 hours. Ripe fruits will give juice.

Pour boiling water over almonds for 10 minutes.

Now, simply pressing on the nut, remove the skin.

Add peeled almonds to apricots.

Put it on fire. If there is not enough sweet syrup formed, pour in a third of a glass of water. Cook the apricot and almond jam over very low heat for half an hour, shaking slightly or stirring gently with a wooden spatula. I like a uniform mass of jam, so I don’t try too hard to preserve the integrity of the fruit. Cool, and in the second step, literally boil until done.

Cool and pack into dry containers or pour hot into sterile containers. The second version of jam can be stored at room temperature.

Serve the fragrant sweet jam for tea, layer cakes and pastries with it, it’s very tasty!

Apricot jam with almonds

Apricot jam with a fragrant note of almonds is a beautiful addition to tea on a winter evening. It is necessary to take care of such delicacies in advance. Summer efforts will more than pay for themselves in winter, when you will enjoy drinking tea with fragrant apricot jam with almonds or apricot kernels. Or you can create apricots in syrup with nuts - especially and very tasty!

Most of all, we love the tender apricot pie with a wonderful filling that melts in your mouth, and no one will refuse apricot jam!

Let's make delicious apricot and almond jam now.

1 kg apricots
0.8 – 1 kg sugar
100 g peeled almonds

Recipe for apricot jam with almonds:

Apricots for this jam need to be ripe, but not soft or overripe. The bone should separate perfectly.

Wash the apricots, cut them in half along the groove, remove the pit.

Place the apricot halves in a bowl in which we will cook the jam. Sprinkle sugar in layers: a layer of apricots - a layer of sugar and so on, alternating.

Cover with a lid and leave for 5-6 hours. Apricots will give juice.

Place the dishes with apricots on the fire and boil them for 5-7 minutes. Then remove from heat and cool.

Then heat it again, boil for 7 minutes and cool.

At this time, stir the apricots carefully with a wooden spatula so that they retain their shape and do not turn into an amorphous mass.

For the 3rd time, put the apricots on the fire, bring to a boil, and add the almonds to the apricot jam. It must be washed beforehand. Boil for 5 minutes.

Place the jam in sterilized jars prepared in advance and screw on the lid for the winter.

Turn the jam upside down and leave to cool in the air.

Apricot jam comes out beautiful, fragrant with a light almond note.

Very tasty and unusual! Bon appetit!

Apricot jam with kernels recipe with photo

This tender, tasty apricot jam also contains nuts, but unusual ones - these are kernels from apricot kernels.

You probably don’t throw away apricot pits after you’ve eaten apricots or made delicious apricot jam or fragrant jam from pitted apricots

They are usually cracked and eaten like nuts. It’s better to collect them, select the kernels and cook delicious apricot jam with them. It turns out delicious and you don’t need to take almonds - everything is at hand, including apricots and their kernels.

1 kg apricots
0.8 kg sugar
100 ml water
apricot kernels

Recipe for making jam with kernels step by step:

1. We select apricots for jam that are ripe and fragrant, but not overripe, otherwise they will fall apart during the cooking process, it is better that they retain their shape.

2. Rinse the apricots well, cut them in half along the groove and remove the pit.

If your apricots are large, then cut them into 3-4 parts and immediately put them in the container in which you will cook this delicious jam - in a basin or a huge saucepan.

3. You need to process all the apricots this way, putting them in a basin and sprinkling them with sugar.

4. Pour 100 ml of water over the whole thing, cover with a towel and leave the apricots in sugar overnight (that is, in the dark) so that they give juice.

5. In the meantime, let’s take care of the apricot kernels; you need to split them and remove their kernels. Do this carefully so that they remain intact.

If desired, you can free the kernels from the skin by pouring boiling water over them for 10 minutes. After this, the skin will simply come off, but you can put the kernels with the skin in the jam.

Importantly: try the kernels to taste - they should not be bitter!

6. After 5-8 hours, the apricots will give juice, you can put them on the fire and make jam

First, put it on the lowest heat and stir carefully so as not to destroy the berries. Do not immediately put the jam on high heat; it may burn.

When the sugar dissolves, you can increase the heat to medium.

When the syrup boils, foam appears, remove it with a spoon into a separate saucer - later you can eat this yummy with tea.

Let the jam simmer for 5 minutes and turn it off. cover the jam and leave until completely cool. It is also necessary for the jam to infuse. This will require at least 12 hours.

7. Add apricot kernels to the bowl with the apricots and sugar the next morning. Be careful not to get any fragments from the bones, otherwise you will not only spoil the sweet memory, but also your teeth!

8. After 12 hours, put the jam with the kernels on the fire again and repeat the cooking process - let it boil, skim off the foam from the jam, boil for 5 minutes. Let it cool and leave for another 12 hours.

9. This is the 3rd time we are making apricot jam with kernels, so now we need to prepare the jars and lids - wash and sterilize them using any convenient method. Boil the lids just before screwing them on. I constantly treat unstained jars with hot steam over a kettle or saucepan - it’s more convenient for me.

So put the jam on the fire and wait until it boils. It became very beautiful, transparent and a wonderful golden color. Let it simmer for 5 minutes, skim off the foam if it appears and put it into prepared jars.

10. Screw the lids on the jars.

If the jars have screw-shaped lids, there is no need to twist them. If you closed the canning machine with steel lids, then the jars need to be turned over and left in this position until they cool completely.

When the jars of jam have cooled, wipe them with a damp cloth and store them in a cupboard or pantry. This jam keeps well at room temperature.

Apricot jam with kernels can be stored for no more than 12 months, due to the presence of hydrocyanic acid in them

But it’s so tasty that you’ll eat it even faster! Apricots soaked in tender sweet syrup with crispy kernels are a real delicacy! This delicacy is impossible to ignore. Nuts are eaten faster than apricots.

Jam – apricots in syrup with kernels video recipe

This extraordinary apricot jam does not need to be cooked at all. The recipe is unique, the apricots turn out very tasty!

1.5 kg apricots
1.6 kg sugar
2 glasses of water
2-3 g citric acid

How to create apricots with kernels in syrup in the video recipe:

That's all for today! Cook with pleasure and share your impressions in the comments.

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Delicious, there are simply no words - apricot jam with almonds

Cook apricot jam with almonds according to the recipe with photos step by step. This is a delicious homemade apricot jam with almond nuts, which is easy to prepare. Ripe and slightly unripe fruits are suitable for harvesting. The blanks are stored at room temperature (in a closet or pantry) in a dark and dry place.

It will take 24 hours to produce. The ingredients indicated in this recipe will yield approximately 700 g of jam.

Ingredients:

apricots – 1 kg;
granulated sugar – 1 kg;
almonds – 120 g.

How to make apricot jam with almonds

We sort out the apricots, leaving for production only ripe and slightly unripe fruits without visible damage or signs of spoilage. Fill with cool water for a couple of minutes, then place in a colander and carefully rinse under the tap.

Cut the fruit in half and remove the seeds. By the way, there is a recipe similar to this one, in which almonds are replaced with apricot kernels, and it also turns out delicious.

So, put the chopped fruits in a saucepan with a thick bottom or in a bowl for making jam.

Fill the fruit halves with granulated sugar and shake gently so that the sugar fills the voids.

We leave the apricots in sugar for 10-12 hours, usually overnight (that is, in the dark) . During this period of time, under the influence of sugar, juice will be released, and the sweet grains will melt one hundred percent.

Now let's prepare the almonds. Pour almonds into a saucepan, pour boiling water, leave for 3-4 minutes, then drain the boiling water and pour cool water. We remove the brown skin from the scalded nuts; only peeled kernels are needed for production.

Place the pan with the fruit on the stove, bring to a boil, reduce the heat, and skim off the foam with a clean spoon. Cook over low heat for 30 minutes.

10 minutes before readiness, put the peeled nuts into the pan and cook everything together over low heat.

At the end of cooking, carefully shake the pan - drive the foam to the center, remove the remaining foam with a dry spoon.

Wash the jars and lids for the preparation with dishwashing detergent, rinse thoroughly, and dry in a preheated oven for 10 minutes.

Place the hot jam into warm jars, cover with a clean towel, and after cooling, seal tightly.