Apricot Jam with Kernels
Learn how to make a beautifully aromatic apricot jam. Not every cook keeps apricot jam with the kernels in the pantry — and that's a shame. The jam turns out amber and thick, with nutmeg lending warmth and aroma. The apricot kernels add an extra touch of charm and a faint bitter-almond note.
Mastehap
Recipe author
Apricot Jam with Kernels
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
2 g
Fats 4 %
2 g
Carbohydrates 93 %
53 g
235 kcal
GI:
10
/
0
/
90
- Wash the apricots, carefully halve them, and remove the pits. Cover the apricots with the sugar and let them sit for 2 hours to release their juices. 2. Simmer the apricots over low heat for 30 minutes, then take them off the heat and let them cool completely. 3. Cook the apricots a second time, again for about half an hour, then add the apricot kernels, lemon zest, and nutmeg, and cook until the syrup thickens and turns a lovely amber color. 4. Fill clean, pre-sterilized jars with the jam and seal with lids. Store the jars in a cool cellar. Serve the jam with tea — help yourself!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Lemon zest - 47 kcal/100g
- Apricot kernels - 519 kcal/100g
- Nutmeg - 556 kcal/100g
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