Usuba
Apricot Jam with Kernels
Jam made from whole apricots with embedded kernels. The fruits remain transparent and firm due to multi-stage processing with hot syrup. Suitable for long-term storage.
- Total
- 655 min
- Standard serving
- 280.2 g
Ingredients
Total 3
Instructions
- 1
Step 1
Wash the apricots, make incisions and remove the pits. Crack the pits, extract the kernels and insert them into the holes of the apricots.
- 2
Step 2
Dissolve the sugar in hot water, bring to a boil with constant stirring and boil for 2–3 minutes. Filter the solution through boiled flannel or gauze folded into 3–4 layers. Bring to a boil again and reduce over high heat to one quarter of the original volume.
- 3
Step 3
Pour the hot syrup over the prepared apricots with pits and let them sit for 12 hours.
- 4
Step 4
After infusing, drain the syrup, bring it to a boil again, pour it over the apricots once more and let them stand for another 10 hours.
- 5
Step 5
On the third day, finish cooking the jam. In the finished jam, the apricots and syrup should be transparent. Let the jam cool, then transfer it into dry sterilized jars, cover with boiled lids and seal.
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