In order to give the jam a slight nutty taste and astringency, many add to the fruits of the kernel of apricot kernels, not even suspecting that in large doses such a delicacy can harm the health due to the high content of hydrocyanic acid. It is safer to cook jam with the addition of real nuts, for example, walnuts.
Apricot jam with almonds and walnuts
If you have the opportunity to supplement the walnut variety with almonds, then use it, just do not be zealous with almond kernels, since they also contain hydrocyanic acid.
Ingredients:
- apricots - 980 g;
- granulated sugar - 980 g;
- walnuts - 80 g;
- almonds - 80 g;
- water 240 ml.
Preparation
Before boiling apricot jam with nuts, the fruits themselves should be cleaned, and on the basis of sugar and water, weld a transparent syrup. In the finished syrup place halves of strong, not over-ripe apricots and nuts. Cook all 5 minutes, remove the foam. Leave almost ready jam for the whole night, and sutra boil it for another 15 minutes. Pour the jam over the jars and roll them down immediately.
Apricot jam with orange and nuts
Apricot jam can be turned from a simple dish for sweet tooth into a real anti-cold remedy, it is enough to supplement the ingredients with slices of ginger, and for the fragrance you can put pieces of citrus.
Ingredients:
- Apricots - 1,8 kg;
- granulated sugar - 860 g;
- walnuts - 480 g;
- ginger root (fresh) - 45 g;
- oranges - 430 g.
Preparation
Dividing the apricot flesh into halves, fill it with sugar and leave the juice for 12 hours. If this time is not at your disposal, then you can add a glass and a half of water to the fruits and then pour in the sugar and put on the fire. When the syrup comes to a boil, and the apricots begin to become transparent, put the pieces of oranges straight with zest, not too finely chopped walnuts and pieces of ginger. After repeated boiling, pour the jam over the jars and roll them.
Apricot jam with walnuts "Halves" - recipe
Ingredients:
- apricots - 970 g;
- walnut kernels - 340 g;
- granulated sugar - 970 g;
- water 240 ml.
Preparation
Having removed a stone from apricots, put a piece of a nut in a hollow in flesh. In a saucepan, combine the sugar with water and put the syrup to a boil. In a transparent syrup, gently place the halves of the fruit and nuts inside and cook them in three 15-minute doses, allowing the jar to cool completely in the intervals between cooking and remembering to remove the foam from the surface. After the final cooking, the delicacy does not need to be cooled, it should be still hot distributed over sterile cans and rolled up. Allow storage to cool completely before storing.
Apricot jam slices with nuts
Jam from apricots, with the addition of kernels of nuts is not in vain nicknamed "Tsar": amber color, amazing aroma and taste clearly hint at a noble origin.
Ingredients:
- apricots - 980 g;
- walnut kernels - 90 g;
- granulated sugar - 680 g.
Preparation
For the night before cooking, rinse and peel the fruits and combine them with not too finely chopped walnut kernels. Fill the ingredients with granulated sugar and leave to infuse. By morning, even the dryish apricots should isolate the juice, but if the liquid is not enough, then during cooking, the delicacy can be supplemented with water, but not more than 240 ml. With constant stirring, bring the jam to a boil, remove the foam and completely cool. Repeat the procedure again, but do not cool the last time, but immediately pour the product over sterile jars.