Jam from apricots with kernels – incredibly tasty delicacy. Funny, but first of all from the opened jar of jam the kernels which are most impregnated with apricot syrup most often disappear.
Products necessary for preparation of jam
To make jam from apricots with kernels, the following ingredients are necessary: 1.5 kg of apricots, 1.5 kg of sugar.
Apricot jam is cooked from ripe, but not overripe fruits. It is necessary to select apricots without damages, equal color. The stone has to separate easily from fruit pulp.
Recipe of apricot jam
Ripe apricots are washed and thrown back on a sieve that water flew down. Fruits cut in half, stones separate from pulp and break, taking out kernels. Halves of apricots and kernels fill up with sugar and leave for day. During this time enough juice has to act.
Preparation is shifted in a deep basin and sent to fire. In preparation time, jam should be mixed periodically a wooden scapula that fruit didn't burn. At emergence of the first bubbles, jam is removed from a plate and leave alone for 10-12 hours. Then jam is brought to the boil again. Thus, it is necessary to arrive 2-3 times. Preparation in several stages without boiling allows to receive jam with nerazvarenny pieces of fruit. At the last heating the product is brought to the boil and, having removed from a plate, spill in sterile banks, densely closing covers. Banks put upside down, wrap up with a blanket and leave before full cooling.
Useful tips
Before purchase of apricots it is necessary to check, how well the stone separates from pulp. There are grades with fibrous pulp, unsuitable for preparation of jam with kernels. It is possible to make jam from integral fruits. For this purpose it is necessary to make a small cut on each apricot and to squeeze out a stone. Kernels can be placed in pulp again. It is necessary to consider that kernels of apricots contain substance, амигдалин which at digestion breaks up to several components among which there is hydrocianic acid. It is the dangerous poison capable to lead to serious poisoning. In kernels of apricots the maintenance of an amigdalin is insignificant. However at long-term storage its quantity increases. Therefore no more than a year is allowed to store jam from apricots with kernels. Overdue preparations it is recommended to throw out or carry out additional processing. From syrup take out kernels and not less than 30-40 minutes boil jam. Culinary processing completely excludes risk of poisoning, doing a product safe.