Apricot jam with nuts for the winter

Tuesday, July 4, 2017

In our family, sweet preparations for the winter cannot be done without apricot jam. Once a year I try to cook at least a liter. 5 of this aromatic dessert, in various versions. Now I will share with you one of my favorite recipes for apricot jam - with nuts. Juicy slices, thick amber syrup and delicious almonds - it’s impossible to resist!

In essence, there is nothing complicated in the recipe for apricot jam for the winter, but there are some aspects. Firstly, for this fragrant preparation it is necessary to take fruits that are not completely ripened and dense, because otherwise the slices will simply boil and turn into puree. You can use such apricots to make apricot jam. The nuts will be the ones you like best - I have sweet almonds, and with walnuts it will also be amazingly delicious.

In addition, depending on the juiciness of the fruit, the transformation of sugar into syrup may take different times. It is important not to rush then and your wait will more than pay off. The thickness of the apricot syrup itself can be simply adjusted by boiling it for as long as possible. In any case, I am sure that you will certainly prepare the most delicious and aromatic apricot jam for your own family!

Ingredients:

Making a dish step by step:

To make homemade apricot jam for the winter, you will need the freshest apricots, sugar, sweet almonds (or other nuts), and lemon juice (if desired, you can replace half a teaspoon of citric acid).

Wash and dry the apricots, then cut each apricot in half along the pit. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already cooked form, in other words, without seeds. Place the apricot halves in a bowl (preferably thick-walled).

Cover the apricots with sweet sand. It may seem like a lot, but soon it will turn into syrup.

Gently shake the pan so that the sugar moderately covers all the slices. In this state, the apricots and sugar should be left at room temperature for several hours, during which it is important not to stir, but to slightly shake the contents. In this way, the slices will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the apricots with sugar in the evening and leave them until the morning - I do this all the time. By the way, it is important to choose large-sized dishes (I use a saucepan with a capacity of 4 liters), because in the process you will need to lightly shake the contents.

When you see that most of the sugar has dissolved and turned into syrup, you can move on to the next step of making apricot jam for the winter. We put the dishes on a quiet fire and let the sweet sand with apricot juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is better not to mix the slices with sugar with a spoon, but only slightly rock the bowl from side to side. This is necessary so that the apricot halves maintain their integrity.

In this way, bring the contents of the dish to a boil and cook over medium heat for about 5 minutes. Don't forget to skim off the foam - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is no need to rush here at all, so you can leave the treat to rest for at least 5 or 12 hours.

When we have a free moment, let's prepare the nuts. It is necessary to remove the skin from the almonds, for which we pour the nuts into a suitable container and pour boiling water over them so that the liquid completely covers them. Leave for 10-15 minutes so that the water cools down a little.

Thanks to the warm “bath”, the nut skin has swollen and moved away from the kernels - you can peel the almonds. This is done very simply and quite quickly - we hold the nut between the fingers of one hand, pick out a piece of skin with the other and simply press on the nut. Just be careful: almond kernels are slippery, they practically jump out of the skin and can fly quite far.

After this, the nuts must be fried so that they become crispy and fragrant. Over medium heat in a dry frying pan, stirring constantly, fry the almonds until they have a pleasant golden color. While the nuts are not needed, we leave them to rest.

When the apricots have cooled completely (they can just wait a few hours at room temperature if for some reason you can’t handle them), the syrup will thicken and the slices will thicken, which will keep their shape.

Now you need to carefully remove the apricot slices from the syrup. It won't take very long, don't worry. We do this in order to reduce the syrup a little.

Place the dishes on medium heat and, stirring, cook over moderate heat for about 5-10 minutes, skimming off the foam.

At the end, pour in lemon juice, which will help the syrup remain clear and not cloudy. A test for the readiness of the syrup is a soft, soft ball: if you drop very little syrup onto a chilled saucer, the drop does not spill, but holds its shape.

After this, put apricot slices and toasted almonds into the bubbling syrup, boil everything together for another 5 minutes on low heat after boiling again. Apricot jam with almonds is ready - close it for the winter.

Pour the fragrant delicacy into previously prepared containers, not reaching the edge by about 1-1.5 centimeters. Any housewife sterilizes dishes for preparations in her own way, but I prefer to do this in the microwave - wash the jars in a soda solution or with detergent, rinse and pour 2 fingers of cool water into each. Steam the jars in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 0.5 liter jars at once, 7-9 minutes will be enough. I boil the lids on the stove for about 5 minutes. Immediately screw on the jars of apricot jam with screw-shaped lids (close with a seaming machine).

We turn them upside down, wrap them in something warm (a blanket, a blanket) and in this position let them cool completely. From the indicated quantity of goods I have 2 full half-liter jars of apricot jam and another jar with a capacity of 550 ml.

Apricot jam “Royal”: 5 delicious recipes with nuts and kernels

Have you tried apricot jam “Royal”? No? Then we lost almost everything. This is a real treat. Especially when there are peeled bones inside. In addition to apricot kernels, the delicacy is supplemented with at least some other nuts, which makes the taste even more special.

It is also worth noting the benefits of fruits and their seeds. The kernels contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B (3 and 17), as well as minerals. They have a beneficial effect on the cardiovascular system and prevent the development of cancer cells. It is only forbidden to eat such seeds in handfuls raw. The permissible norm is 20-40 g.

You can enjoy the seeds to your heart's content after heat treatment (cooking, oven). And during the process of making jam, the apricot nuts are just thoroughly boiled.

Fascinating fact!
Got a bitter seed? This means that it is richest in vitamin B17. Apricots themselves are no less useful. But some of the parameters disappear after heat treatment. In order to preserve more usefulness, they resort to making jams without boiling the berries. You will find all successful methods, including this one, in the article.

With taste and usefulness it’s clear. Pay attention to the appearance of the royal jam. Surely, the name came to mind from the rich amber color and wealthy appearance of the dessert. Large fruits look even more beautiful. Especially in the design of baked goods, ice cream and other goodies.

How to achieve such beauty while preserving the smell and taste of apricots? Read on. There are 5 methods in front of you.

Royal apricot jam with kernels inside
Royal apricots with cashews, walnuts and almonds
Royal jam with kernels without cooking in syrup
Savory amber apricot jam completely royal (royal)
Apricot jam with pits: a royal recipe in a slow cooker

Royal apricot jam with kernels inside

Thick jam with whole apricots, inside of which there are tasty nuts. This delicacy goes down with a bang because it is usually consumed with spoons.

Recipe note! Did the apricot kernels taste bitter? It is permissible to replace the kernels with other nuts.

4000 g of dense ripe apricots;
500 ml water;
3000-4000 g of sand;
1 tsp. citric acid.

On a note! There is no need to stir the jam. Do you want to preserve the integrity of the fruit? Just shake the pan from side to side from time to time.

We wash the fruits and remove the seeds using a wood stick/toothpick. The skewer is simply inserted into the space where the stalk was and pushes the nucleolus out from the reverse side.
We break the seeds with a hammer and take out the nuts, which we insert into the holes of the apricots. It is not necessary to remove the film from the nucleoli. She assigns a special taste. Transfer the fruit to an enamel pan. In a separate bowl, cook thick syrup.
Then pour syrup over the apricots and put everything on the fire. Bring to a boil, remove the foam and pan from the heat.
We leave the preparation to infuse for 10 hours. Next, put the vessel on the fire again and bring the contents to a boil. Remove from the stove and leave for 12 hours.
We repeat the function once again over the course of the infusion time - 12 hours. Pour the jam into sterilized jars. We roll up and turn the top upside down until the workpieces have cooled completely.
Then we put it away for storage.

Royal apricots with cashews, walnuts and almonds

An amazing combination of fruits and nuts. Almost everyone probably loves this. In addition to taste parameters, the delicacy is also considered healthy.

150 ml water;
1200 g apricots;
150 g of nut consistency (cashews, almonds, walnuts);
800 g sand;
1/3 tsp. lemons.

Recipe note! It is permissible to take any nuts. Apricots are suitable both ripe and slightly overripe.

1. Pour sugar into a saucepan, pour in water and add lemon juice. Place everything over medium heat and bring to a boil.

2. Add nuts to the boiled syrup. Boil for 2-3 minutes. Together with nuts. It is not necessary to separate the kernels into parts. Leave them whole if desired. The only thing is that it is better to clean the films from the walnut kernels.

3. Wash the apricots, cut them into slices, and place them in a saucepan. Pour in hot syrup with nuts.

4. Leave it like this for several hours until it cools completely. Then we put everything on fire.

5. After boiling, boil the jam for 8-10 minutes. For larger volumes, boil for 2-4 minutes. longer. Don't forget to stir the mixture throughout the entire process.

6. After the time has passed, we test for readiness. Drop a little syrup onto a saucer and check its density. A thick mixture means it’s time to remove the jam from the heat and pour it into containers.

7. Turn the jars upside down and wrap them up. And in this form we cool it completely. Next, we put everything away for storage.

Royal jam with kernels without cooking in syrup

Raw fruits in syrup retain more nutrition, taste and smell. Try to make jam using this special technology. You get stunning apricots in syrup with nuts inside.

Let's prepare the following ingredients:

1.5 kg apricots;
2 glasses of water;
lemon on the tip of a knife;
1600 g of sweet sand.

First, we wash the fruit and extract the seeds. We cut the apricot lengthwise and remove the kernel. Then soak all the kernels in boiling water for 5-10 minutes. We beat each one with a hammer and extract the most delicious ones.
We place nuts in the cuts of each fruit. Into the very space where it was, only with a shell.
We send the cooked apricots into jars and start cooking the syrup. Bring the water to a boil, then add sugar. Stir the sand until completely dissolved. When the sugar dissolves and the water boils again, remove from heat and immediately pour into jars.
Cover the containers, cool, then pour the syrup into a saucepan and bring to a boil again. Re-fill the fruit with hot syrup. We perform the function one more time. At extreme boiling, add lemon.
After each pouring, the fruit decreases in size. Therefore, it is permissible to transfer apricots into much smaller containers.

Savory amber apricot jam completely royal (royal)

Real royal thick jam. It is not only very tasty, but also appetizing in appearance. All thanks to the beautiful amber color.

2 kg apricots;
1.6 kg of sand;
lemon juice from 1 citrus;
200-300 ml of water.

To prepare fruit for cooking:

3 tbsp. l. soda;
3 liters of water.

Dissolve soda in water and immerse apricots there for three hours. Then we remove the seeds from the fruit using a wood stick. We peel the nuts from the shells and stuff them into the fruits.

Pour sugar into a saucepan and add water. Bring to a boil. Then add apricots. Immerse the fruit completely in syrup and turn off the stove. Leave it like this for 8 hours.

Then we put it on the boil again. The fire is slow. Time after boiling - 10 minutes. Then turn off the fire. We also leave it for 8 hours.

We repeat the function again. Only at extreme boiling, after 10 minutes. Add lemon juice and let the jam cook for another 5 minutes.

Then we pour the mixture into sterile jars.

Apricot jam with pits: a royal recipe in a slow cooker

Making jam in a slow cooker is very convenient. It is unlikely that something will burn or run away somewhere. This manufacturing method affects the taste, but only in a positive way.

Apricot jam with walnuts

Amber apricot jam with walnuts that add their own flavor note.

Ingredients for “Apricot jam with walnuts”:

Apricot – 1 kg
Sugar – 1 kg
Water - 1.5 cups.
Walnuts - 100-150 g

Nutritional and energy value:

Ready meals
kcal 5038 kcal	proteins 23 g	fat 63 g	carbohydrates 1116 g
100 g dish
kcal 214.4 kcal	proteins 1 g	fat 2.7 g	carbohydrates 47.5 g

Recipe for “Apricot jam with walnuts”:

Rinse the apricots, halve them using a knife and remove the pits.

In the cup where the jam will be cooked, boil the syrup from water and sugar. Cook over low heat until the sugar is completely dissolved, stirring constantly.

When the syrup boils, add apricots and nuts to the bubbling syrup. Boil for 5 minutes and remove from heat. Leave the cup overnight (that is, in the dark) . During this period of time, apricots and nuts will be perfectly soaked in syrup.

Then boil the jam again over low heat for 15-20 minutes.

Place the hot jam into prepared sterile jars.
Turn the jars over and wrap them up. From these proportions I got three 0.5 liter jars.

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What a beauty! Well, very tasty jam! +++

6 best recipes for apricot jam with walnuts for the winter

To give apricot jam a nutty flavor and a little tartness, housewives often add apricot kernels. But few people understand that this can be very unsafe, due to the huge amount of hydrocyanic acid contained in the ingredient. The most harmless and tasty would be apricot jam with the addition of walnuts, the recipe for which we will look at carefully.

Individualities of making apricot jam with nuts for the winter

In order to make apricot jam with nuts, you need to adhere to the following rules:

You can use a wide variety of varieties. But more experienced housewives prefer to use the following varieties for these purposes: Lel, Parnas, Iceberg, Alyosha, Dark Velvet.
To the best of your ability, you should select fruits of approximately the same size, since apricots of different characteristics will be soaked in syrup differently.
When choosing very soft fruits, you should give preference to the jam recipe in the form of puree.
To ensure that the slices do not become overcooked during the manufacturing process, it is worth cooking in several steps. In addition, you should not stir the mixture very often.

Advice! For those who do not like candied jam, you need to add a small amount of citric acid at the final cooking step. The ingredient is taken at the rate of: 4 grams per 1 kilogram of apricot.

Preparation of main ingredients

In order for the jam to be stored for a long time, you need to carefully select the fruits: apricots must be ripe and undamaged. It is unacceptable to consume fruits that are beginning to decay.

Walnuts need to be freed from the shell, and then carefully dried in the oven or in a dry frying pan. You can also use almonds, hazelnuts or other nuts to make jam, which also need to be thoroughly dried in advance.

Pay attention! To speed up the production of apricot jam, you need to divide the fruits into slices, which cook even faster and achieve the desired transparency.

How to prepare the container correctly?

To cook sweets, you should use dishes made of stainless steel or copper with a thick bottom, in which the mass will not burn.

Jars that will be used for long-term storage of jam must first be thoroughly washed with baking soda.

Then the containers must be sterilized in a water bath or in the oven. Lids also need to be sterilized.

How to make apricot jam with nuts

Let's look at several more common recipes for making jam.

Regular recipe with walnuts

Prepare 1 kilogram of apricots, remove pits and add 600 grams of sugar.
Stir carefully and leave for several hours to form juice.
Place over low heat, bring to boiling point, and simmer for 15 minutes. Remove from the stove and do not touch for several hours.
Bring to a boil again over low heat and simmer for several minutes. Leave for a few hours.
Carry out the same function 1 more time.
Now you need to deal with the nuts: chop 300 grams and add them to the total mass during the fourth cooking of the jam. Stir and simmer over low heat for 20 minutes.
Distribute into jars and seal tightly.

Five Minute Recipe

Jam prepared according to this recipe is the healthiest, since short-term heat treatment allows the beneficial components to be preserved. To make it you need:

apricot – 1000 gr;
sugar – 500 gr;
shelled crushed walnuts – 200 gr.

Wash the prepared fruit, dry it, remove the seeds and divide it into 4 parts.
Add sugar and do not touch for 5 hours.
Place the container with the fruit over low heat and, stirring the mixture gently with a wooden spoon, bring to a boil.
Add walnuts and cook the mixture for 5 or 7 minutes.
Distribute into jars and seal tightly.

Fundamentally! Due to the small amount of sugar and short cooking time, long-term storage of jam can only be in a cold and dark place.

With hazelnuts

Using a non-stick saucepan, boil 100 ml of water, add 100 g of sugar and 1 pinch of citric acid.
Wash 350 grams of apricot, divide into halves, removing the pits. Place the fruit in the bubbling syrup and cook for 5 minutes.
Dry 50 grams of peeled hazelnuts in a frying pan or in the oven, and then add them to the jam. Boil the mixture for another 3 minutes.
Pour the finished treat into a jar and seal it tightly.

With almonds

To make special and fragrant jam you need:

apricot – 3 kilograms;
sugar – 2 kilograms;
almonds – 400 gr;
water – 400 ml;
vanilla sugar – 2 sachets.

Wash the fruit well, dry it and carefully divide it into 2 parts, removing the seeds.
Pour the sugar into a container, add water and boil over low heat.
Place apricots in a cooking container, add almonds and vanilla sugar.
Pour in the prepared syrup, leave until cool, and then send to low heat and bring to a boil. Leave to cool. And then repeat the function again 5 times.
Distribute the finished jam into jars.

Apricot jam with various nuts

A fascinating version of jam with cashew nuts acquires extraordinary tenderness.

Pour 500 grams of sugar, ½ teaspoon of citric acid into a container and add 100 milliliters of water. Place over low heat, bring to a boil and, stirring, wait until the sugar is completely dissolved.
Dump 100 grams of cashew nuts into the syrup and cook for 3 minutes.
Wash 1 kilogram of apricot, divide any fruit into 4 parts, pour in syrup and leave to infuse for 3 hours.
Place the container with the jam on the stove, bring to a boiling point and cook over low heat for 20 minutes, often skimming off any foam that forms.
Distribute the finished mass into jars.

Pay attention! It is better to open the jam only 2 weeks after production.

Baked jam

Pour 1 kilogram of sugar into a saucepan, add 300 ml of water, mix and put on the stove, where you bring to a boil and wait for the sugar to dissolve. Add 200 grams of chopped walnuts to the syrup and boil the mixture for 2 minutes. Stop cooling.
Wash and dry 2 kilograms of apricots, cut into halves. Place on a deep baking sheet. Pour in semi-cooled syrup.
Place in the oven, preheated to 140 ⁰C, wait for the fruit to soften. Open the oven door slightly and let the mixture cook for 5-6 hours.
Distribute hot jam into jars and seal tightly.

How and how long can you store

Typically, the shelf life of any jam is 2 years. But temperature plays a very important role here.

The average value is in the range from +5 to +20 ⁰С. If this parameter is not observed, the product may begin to deteriorate ahead of schedule.

It is also important to pay attention to the fact that apricot jam with nuts is best preserved in a black and dry place.

Apricot jam with nuts for the winter