Apricot jam with kernels is an incredibly tasty delicacy. It's funny, but first of all, it is the nucleoli that are soaked in apricot syrup that most often disappear from an open jar of jam.
Products required for making jam
To make jam from apricots with kernels, you need the following ingredients: 1.5 kg of apricots, 1.5 kg of sugar.
Apricot jam is made from ripe, but unripe fruits. It is necessary to select apricots without damage, of an even color. The stone should be easily separated from the fruit pulp.
Apricot jam recipe
Ripe apricots are washed and put on a sieve to drain water. The fruits are cut in half, the seeds are separated from the pulp and broken, taking out the kernels. Apricot halves and kernels are covered with sugar and left for a day. During this time, a sufficient amount of juice should come out.
The workpiece is transferred into a deep basin and sent to the fire. During cooking, the jam should be periodically stirred with a wooden spatula so that the fruit does not burn. When the first bubbles appear, the jam is removed from the stove and left alone for 10-12 hours.
Then the jam is brought to a boil again. Thus, it should be done 2-3 times. Cooking in several stages without boiling allows you to get jam with uncooked pieces of fruit. At the last heating, the product is brought to a boil and, after removing from the stove, is poured into sterile jars, tightly closing with lids. Banks are placed upside down, wrapped in a blanket and left to cool completely.
Useful Tips
Before buying apricots, you need to check how well the kernel separates from the pulp. There are varieties with fibrous pulp that are not suitable for making jam with kernels.
You can make whole fruit jam. To do this, you need to make a small incision on each apricot and squeeze out the pit. The kernels can be put back into the pulp.
It should be noted that apricot kernels contain a substance, amygdalin, which, when digested, breaks down into several components, among which hydrocyanic acid is present. It is a dangerous poison that can lead to serious poisoning.
In the nucleoli of apricots, the content of amygdalin is negligible. However, with long-term storage, its amount increases. Therefore, it is allowed to store apricot jam with kernels for no more than a year. It is recommended to throw out expired blanks or carry out additional processing.
Take out the kernels from the syrup and boil the jam for at least 30-40 minutes. Cooking completely eliminates the risk of poisoning, making the product safe.
