7 simple recipes for making royal apricot jam with pits for the winter

Summer is in full swing, which means it's the perfect time to make apricot jam with pits, using a royal recipe. You'll get a delicacy made from whole, translucent, amber-colored fruits. You can remove the pits and replace them with kernels, nutmeg, or walnuts. The most prized jam is one in which the fruits remain whole, rather than overcooked. The kernels or nuts impart a nutmeg flavor to the treat.

How to make apricot jam with pits for the winter

The best time to preserve apricots for the winter is in the summer, when the market sells the season's ripest apricots. Buy at least 1 kilogram of fruit. Adding the same amount of sugar will make two half-liter jars of jam.

How to choose and prepare food correctly

To make jam with whole apricots, you need to buy firm apricots. Soft apricots will make jam. For jam, choose apricots that are free of any signs of rot. Before cooking, sort and wash the apricots.

Rules for preparing containers

For jam, use half-liter or liter-size glass jars. Wash the jars with warm water and baking soda, rinse with boiling water, or sterilize. Prepare tin lids for sealing immediately. For threaded jars, use twist-off lids. Wash them in water with baking soda and then rinse with boiling water.

Prepare the jam in an enamel saucepan with a thick bottom and a capacity of 3-5 liters.

How to make apricot jam with pits at home

Every housewife has her favorite apricot jam recipe. The main ingredients are apricots and sugar. These ingredients are used in equal quantities. You can add a little citric acid to prevent mold.

Classic recipe using whole apricots

To make jam from whole apricots, it's best to leave the pits in. This delicacy takes a long time to prepare, as whole fruits release their juices more slowly and cook down. Beforehand, pierce the apricots in several places with a toothpick to prevent them from shriveling and to ensure they're soaked in the syrup.

For every kilogram of apricots, you'll need 1 kilogram of sugar. If you don't like jam that's too sweet, you can add just 500 grams of granulated sugar. Place the whole apricots in a saucepan, sprinkle with sugar, and wait for the juice to release. Then place the saucepan on the stove. If there's little liquid, add a little water and simmer the apricots for about 25 minutes after they reach a boil.

You can use a gradual drying method, which involves bringing the jam to a boil once a day and letting it cool. Repeat this process for 3-7 days, until the liquid has evaporated by half and the apricots have turned into translucent dried fruit. Transfer the finished jam to sterilized jars and seal with lids.

Tsar's jam with kernels

You can make a dessert with whole fruits stuffed with their own kernels. However, you'll need to remove the pits from each fruit first. This is best done with a brush or pencil. Then, rinse all the pits and dry them in the oven, as you won't be able to remove whole kernels from raw pits—they'll inevitably break.

Then, use a hammer to remove the kernels from the pits. They need to be peeled of their brown skins, otherwise the dessert will taste bitter. The peeled kernels should be inserted into the fruit. You can leave a couple of kernels with the skins on to impart a nutmeg flavor.

Typically, 0.5-1 kilogram of sugar is used per kilogram of apricots. A syrup is prepared in advance, into which the fruits, filled with their own kernels, are dipped.

To prepare the syrup, add 0.5-1 kilogram of sugar to 200 milliliters of water. Bring the sweetened liquid to a boil in a saucepan. Pour the hot syrup over the stuffed apricots. Then let the fruit cool in this sweet liquid for 24 hours. The next day, remove the apricots with a slotted spoon, and bring the syrup back to a boil. Pour boiling water over the fruit and let it sit for another 24 hours.

The next day, bring the apricots and syrup to a boil, then simmer over low heat for 10-20 minutes and transfer to sterilized jars.

A quick and easy recipe for "Five Minutes"

You can make jam using the "Five-Minute" method. Filled fruit with kernels, pour hot syrup over it, and boil for 5 minutes. Then let it cool for 24 hours. The next day, boil the fruit and syrup for another 5 minutes. The longer you cook the jam, the less liquid it will contain. The key is to boil the fruit for no more than 5 minutes each day.

Jam with kernels and nuts in syrup

Walnuts or nutmeg can be inserted into the fruit. This jam is prepared in the same way as the pitted nut jam. Pour the syrup over the apricots, bring to a boil, and let cool. Repeat this process over several days until the liquid has reduced by half.

How to cook with lemon

Lemon juice can be added to jam made from whole fruits at the end of cooking. It will add a tart flavor and prevent mold. For every kilogram of fruit, use 0.5-1 kilogram of sugar, 100-200 milliliters of water, and the juice of half a lemon.

How to cook with oranges

You can add a blended orange to jam made from whole apricots with pits or stuffed with nuts. The result is a treat with an orange and apricot aroma and flavor. For 1 kilogram of apricots, use 0.5-1 kilogram of sugar, 100-200 milliliters of water, and 1 orange.

Recipe for a multicooker

You can make jam in a slow cooker. First, remove the apricot pits and stuff them with kernels or nuts. Then add water, fruit, and sugar to the slow cooker bowl and set it to "Stewing" for 30 minutes. For every 1 kilogram of apricots, add 0.5-1 kilogram of granulated sugar and 100 milliliters of liquid. After 30 minutes, open the lid and cook the jam for another half hour. Once boiled, pour the jam into jars.

How and how long can the finished product be stored?

Once hot, place the jam into sterilized jars and seal them immediately. Fruits with kernels or nuts inside will keep for about a year in these containers. It's best to store the jars in a cool, dark pantry or cellar.