Apricot jam “Royal” for the winter

Royal apricot jam is a real salvation and a faithful assistant throughout the year. It is added to tea, used as a filling or garnish. It is better to take care of preparing jam for the winter in advance, especially since it will not take much time, but the result will be excellent: delicious apricot jam is guaranteed.

Royal pitted apricot jam for the winter

An amazing winter preparation in the form of seedless jam is the best use for apricots. Tender and juicy jam will be useful to you more than once, so it’s time to get acquainted with this recipe: you won’t be able to refuse it, because the royal taste of the jam will simply conquer you.

1. 
   How to make “Royal” apricot jam for the winter? Peel the apricots. We collect water in a container, pour soda into it, and dissolve it. Place the apricots in this container and leave for 3 hours. After this, drain the water using a colander and rinse the fruit well.
2. 
   Sprinkle apricots with plenty of sugar.
3. 
   After about 5 hours, apricot juice will form in the container. Separate the apricots themselves and transfer them to another bowl.
4. 
   We don’t pour out the syrup, but put it on the stove until it boils. After boiling, return the apricots to the syrup and let stand.
5. 
   After the syrup has “rested,” cook it again with the apricots until it boils. Then gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the last stage of cooking, add lemon juice. After boiling, turn off the stove and after 20 minutes. Pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into jars while still hot: all the more so in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for quite a long time in any case. Bon appetit!

Royal apricot jam with kernels for the winter

English analogues of Russian preserves - jams - are full of store shelves, have different tastes and colors. But they are still based on the traditional classical technique and method of preparation. Homemade jam is still invariably considered tastier and healthier than store-bought counterparts.

Cooking time: 18 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Apricots – 1 kg.
• Sugar – 1 kg
• Water – 300 ml.

Cooking process:

1. Choose firm and even slightly unripe apricots. We wash the fruits and let the water drain. Using a special kitchen appliance, remove the pit by pushing it out of the apricot. You can also replace this device with a blunt pencil: in this case, be sure to wrap it in cling film. We take a toothpick and inject it so that later it will be easier for the apricot syrup to penetrate inside.

2. We split the bones and take out the kernels.Place one in the hole of each fruit.

3. Let's make syrup. Pour sugar into a saucepan or basin and add water. Place over medium heat and stir so that the sugar does not burn to the walls and bottom. We wait for the syrup to boil, then let it boil for 5 minutes. Carefully place the apricots in it and stir the pan a little or use a spoon to submerge the contents so that they are completely covered with syrup.

4. Bring to a boil and simmer for about 5 minutes. After this, remove the pan from the stove into a corner and let the syrup cool and brew: this will take about 12 hours. You can wrap the pan in a towel. After the allotted time, return the pan with the contents to low heat, bring to a boil and wait another 5 minutes. Scroll the pan a couple of times or mix the apricots, but not chaotically, but in a circle, so as not to disturb the resulting structure of the syrup. Remove the foam formed from boiling with a spoon or spatula. Leave the jam for another 10 hours. The last stage of cooking is ahead: bring to a boil, immediately reduce the heat to low and cook for 20-25 minutes. Gently rotate the apricots in a circle.

5. In order for the jam to be stored better, it is better to pour it into jars while still hot: especially since it is better in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for quite a long time in any case. Bon appetit!

Delicious apricot jam with walnuts

Fantastically delicious apricot jam, it turns out, can be even tastier if you add one interesting ingredient, which, by the way, is also very healthy. I'm talking about walnuts. They will make the taste of the jam more interesting and give it a new sound, so that it will turn out truly royal.

Cooking time: 17 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Apricots – 1 kg.
• Sugar – 1 kg
• Water – 1 l.
• Walnuts – 300 gr.
• Lemon juice – 1 tbsp.
• Soda – 1 tbsp.

Cooking process:

1. Peel the apricots. We collect water in a container, pour soda into it, and dissolve it. Place the apricots in this container and leave for 3 hours. After this, drain the water using a colander and rinse the fruit well.

2. Sprinkle apricots with plenty of sugar.

3. After about 5 hours, apricot juice will form in the container. Separate the apricots themselves and transfer them to another bowl.

4. We don’t pour out the syrup, but put it on the stove until it boils. After boiling, return the apricots to the syrup and let stand. Then bring it to a boil again and add the walnuts. Drown them in syrup and cook for about 10 minutes.

5. After the syrup has “rested,” cook it again with the apricots until it boils. Then gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the last stage of cooking, add lemon juice. After boiling, turn off the stove and after 20 minutes. Pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into jars while still hot: all the more so in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for quite a long time in any case. Bon appetit!

A simple and delicious recipe for apricot jam with lemon

The already incredibly tasty apricot jam can also be royal. This taste name is largely due to one ingredient that is missing in the classic recipe for this dish. I'm talking about lemon: it will add freshness and novelty to the taste and diversify it with sour notes.

Cooking time: 17 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Apricots – 1 kg.
• Sugar – 1 kg
• Water – 1 l.
• Lemon – 1 pc.

Cooking process:

1. Wash the apricots and remove the pits. Cover half of the apricots (or whole ones if you decide not to cut them) with sugar and leave in the refrigerator overnight.

2. During this time, the apricots will give juice, so they will need to be transferred separately. However, we will still need the juice, so we save it.

3. Wash the lemon and cut it into two equal parts. We will grate the lemon zest from one part and use the other to squeeze the juice. Add the zest to the bowl with the apricots.

4. After the syrup has “rested,” cook it again with the apricots until it boils. Then gradually reduce the heat. After the penultimate stage of cooking, the apricot jam should stand for at least 8 hours. At the last stage of cooking, add lemon juice.

5. After boiling, turn off the stove and after 20 minutes. Pour the jam into jars and close the lids tightly. To keep the jam better, it is better to pour it into jars while still hot: all the more so in terms of sterility. We close the jars with lids, you can roll them up. It can be stored for quite a long time in any case. Bon appetit!

How to make “Royal” apricot jam with kernels?

The time spent making jam according to this recipe will only be an investment in the amazing taste of this dish. The jam will be tender, not cloyingly sweet and not too viscous, if you follow all the rules of the recipe: then you will understand exactly why this jam is deservedly called “Royal”.

Cooking time: 20 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Apricots – 1 kg.
• Sugar – 1 kg
• Water – 300 ml.
• Citric acid – 1 tsp.

Cooking process:

1. Wash the apricots well: it is better to take dense, unripe ones.Using a special stick or its analogues (a pencil, for example), push the apricot pit out of the apricot in a circular motion. This method will keep the apricots intact.

2. Use a hammer to break the seeds, but do not knock too hard, otherwise you may damage the kernels. Insert them into the hole of each apricot. Before this, you can taste the seeds: if suddenly they turn out to be bitter, then you can use almonds or other nuts instead. It is not worth getting rid of the films of nucleoli, because they will add a refined almond bitterness.

3. Place apricots in a saucepan or bowl. Cook syrup from water and sugar, as well as with the addition of citric acid: pour in sugar and pour in water. Place over medium heat and stir so that the sugar does not burn to the walls and bottom. Wait for the syrup to boil, then let it boil for 5 minutes. Carefully place the apricots in it, swirl the pan a little and drown the apricots in the syrup with a spoon. Place the pan on the fire.

4. Bring to a boil and skim off any foam that has formed. Do not stir the jam during cooking: it is better to shake or turn the pan. Turn off the heat and set the jam aside for at least 10 hours or overnight. In the same way, boil the contents two more times after this time has elapsed, maintaining intervals between the second and third cooking. The readiness of the jam can be judged by the thickness of the syrup and translucency of the appearance.

5. Pour hot jam into sterile jars and tightly close the lid or roll up. It is better to store jam in a dark place. Bon appetit!