Apricot jam with kernels from seeds for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash the apricots well.

2. Step 2:

   

   Cut in half and get the bones. You can cook slices or cut into quarters. Split the bones and remove the kernels, they must be washed.

3. Step 3:

   

   We put the prepared apricots in the cooking basin and pour sugar in layers - half of the norm. Leave for 2-3 hours so that the fruit will let the juice.

4. Step 4:

   

   As soon as the juice appears in the basin, put it on a small heat, stirring to allow the sugar to completely dissolve.

5. Step 5:

   

   Then increase the heat to medium.

6. Step 6:

   

   Let the mass boil, stir and let it boil twice more, stirring each time.

7. Step 7:

   

   Remove from the stove. Shaking the pelvis, drive the foam to the center and be sure to remove it.

9. Step 8:

   

   Pour the remaining sugar into the hot mass and mix gently, so the sugar will dissolve quickly. Cover the basin with gauze and leave it to cool completely, for 3-4 hours.

10. Step 9:

    

    After this time, repeat the procedure again.

11. Step 10:

    

    Prepare the jars: - rinse with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

12. Step 11:

    

    And only for the third time, after boiling, pour the kernels of the seeds into it and boil the jam for 3 to 5 minutes. Remove the foam.

13. Step 12:

    

    The finished jam turns out to be quite thick, but still not like jam. It is very convenient to use it as a filling in rolls, pies, cheesecakes, a layer for sponge cakes, to smear pancakes, but you can also dip pancakes.. The consistency is very good for a wide application.

14. Step 13:

    

    Pour the hot jam into warm, dry, sterilized jars and twist. Turn over on the lid, let cool. Immediately put it in the cellar or refrigerator. I was preparing a small volume for fillings, so I poured 350 ml into cups for jam with plastic lids. In total, it turned out 1L and a glass for trial.