The ingredients for making jam



To prepare jam from the apricots with the kernels, you need the following ingredients: 1.5 kg apricots 1.5 kg sugar.

Apricot jam is prepared from ripe, but separately fruit. You need to select apricots free of damage, smooth color. The bone should easily separate from fruit pulp.

Recipe apricot jam



Ripe apricots wash and recline on a sieve to drain the water. The fruit is cut in half, seeds separated from the pulp and break out the core. Halves of apricots and the kernels of poured sugar and leave for a day. During this time, there should be enough juice.

Billet shift deep in the pelvis and sent to the fire. During cooking, the jam should be stirred up periodically with a wooden spatula to prevent them from burning. At the first bubbles, remove jam from heat and leave for 10-12 hours.

Then jam bring to a boil again. Thus, it is necessary to do 2-3 times. Cooking in stages without boiling allows you to jam with nerazmennye pieces of fruits. The last heated product is brought to the boil and removing from heat, pour into sterile jars, tightly closing lids. Banks put upside down, wrap a blanket and leave until cool.

Useful tips



Before you buy the apricots, you need to check how well the bone separated from the pulp. There are varieties with fibrous pulp unfit for making jam with nucleoli.

You can prepare preserves from the whole fruit. For this to be done on each apricot a small incision and squeeze the bone. The kernel can be placed again in the flesh.

Be aware that kernels of apricots contain a substance amygdalin, which, when digestion breaks down into several components, among which the presence of hydrocyanic acid. It is a dangerous poison that can lead to serious poisoning.

In the kernels of apricots amygdalin content is negligible. However, during prolonged storage quantity increases. Therefore, keep a jam from the apricots with the kernels shall be allowed not more than a year. Overdue procurement it is recommended to discard or further processing.

Syrup remove the core and boil the jam for at least 30-40 minutes. Cooking eliminates the risk of poisoning, making the product safe.