Apricot jam with kernels for winter

Cooking method

1. Step 1:

   

   Get the ingredients ready. Wash the apricots well.

2. Step 2:

   

   Cut them in half and remove the pits. You can cook them as halves or cut them into quarters. Crack the pits and take out the kernels, making sure to rinse them.

3. Step 3:

   

   Put the prepared apricots in a preserving pan, layering them with half the sugar. Leave them for 2–3 hours so the fruit releases its juice.

4. Step 4:

   

   As soon as juice forms in the pan, set it over low heat and, stirring, let the sugar dissolve completely.

5. Step 5:

   

   Then raise the heat to medium.

6. Step 6:

   

   Let the mixture come to a boil, stir it, and let it boil two more times, stirring each time.

7. Step 7:

   

   Take it off the heat. Rocking the pan, gather the foam toward the center and be sure to skim it off.

8. Step 8:

   

   Stir the remaining sugar gently into the hot mixture — it will dissolve quickly. Cover the pan with cheesecloth and leave it to cool completely, for 3–4 hours.

9. Step 9:

   

   After that time, repeat the process once more.

10. Step 10:

    

    Prepare the jars: wash them with baking soda and rinse well under running water. Put them, still wet, neck-down in a cold oven, and lay out the lids too. Turn it on to 300°F (150°C); once it reaches temperature, sterilize the jars — 10 minutes for 1-pint (0.5 L) jars, 15 minutes for 1-quart (1 L) jars. This sterilizing method is the most convenient for me; I've used it for years and it's never let me down.

11. Step 11:

    

    And only on the third round, after it comes to a boil, add the kernels and cook the jam for 3–5 minutes. Skim off the foam.

12. Step 12:

    

    The finished jam comes out fairly thick, but still not quite like a set jam. It's very handy as a filling for rolls, pies, and cheese tarts, as a layer in sponge cakes, for spreading on crêpes — and you can even dip fritters in it. The consistency is great for all sorts of uses.

13. Step 13:

    

    Ladle the hot jam into warm, dry, sterilized jars and seal them. Turn them upside down and let them cool. Move them to the cellar or refrigerator right away. I made a small batch for fillings, so I poured it into 350 ml jam cups with plastic lids. I ended up with 1 quart (1 L) plus a cup to taste.