Apricot jam with seeds

Bright, so delicious in winter, this apricot jam with seeds will gather everyone in the house at the table.

Cooking time 1 hour 20 minutes


Apricots 3 kg

Sugar 2, 5 kg

Citric acid 3 g


Wash and dry apricots with not bitter stones. Take the very good and a little unripe.

Divide into halves and select bones. Rinse the seeds and set to simmer for 30 minutes. Place the apricots in a cooking pot, halves facing up.

Sprinkle sugar over each layer of apricot cups. Top the last layer with the rest of the sugar.

Let stand 12 hours. When the apricots have juiced, put the apricots on the fire and bring them to a boil, gently stirring the apricots with a spatula to leave the halves intact. Skim off the foam and reduce heat. Cook in several passes, turning the stove on and off, at intervals of about 20 minutes. Add citric acid at the end of cooking. Cool and break the bones after cooking. Add the kernels to the jam. Bring the jam to a boil again.

Divide the jam into sterile jars.

Close the lids. Keep cold.

Bon appetit and Yummy winter!