Apricot jam with nuts "Generous", beloved by the high nobility Bashny.Net

If you're tired of making regular jams and want to try something new, jam That's exactly what it's for. Interesting texture coupled with a familiar taste will surprise even the most demanding sweet tooth.



For this recipe, we strongly advise taking strong, perhaps slightly immature fruits. Thus, they will retain their shape and will not turn into yellow sweet slurry. The same thing with walnuts: try to make sure that the old and dry do not get into the jam, because their sharp taste can spoil the dish.

Apricot Jam with Nut Ingredients

• 1kg apricots
• 1 kg of sugar
• 100-150 g of water
• 0.5 g of citric acid (at the tip of tsp)
• 200g peeled walnut halves

Preparation

1. Wash the apricots and throw them away. Put the toothpick in the place of attachment of the peduncle and rotate it around the bone inside. Then, with a careful movement on the other side of the fruit, squeeze the bone through the hole made. So do it with all the apricots.
   
   
   
   
2. In each apricot, put one half of a walnut.
   
   
   
   
3. Mix the sugar with water and put on the fire, stirring until the sugar is completely dissolved.
   
   
   
   
4. Add citric acid to the sugar syrup. This is necessary to preserve the color of the fruit.
   
   
   
   
5. Take a suitable wide container for cooking and pour syrup into it. Take care of the apricots. Put it on a low fire and bring it to a boil. Then hold the apricots for about 7-10 minutes, not forgetting to remove the foam with a spoon. Apricots can not be touched categorically so as not to spoil their shape and filling. Instead, just swing the container itself a little in different directions. Take the container off the stove and leave it overnight. The next day, repeat this procedure again, giving the apricots a minimum of 10 hours to rest. This should be done 2 times.
   
   
   
   
6. Sterilize the banks. Even hot jam is carefully poured on a glass container and close the lid. Cover with a warm blanket so that the jam cools as slowly as possible, and the cans do not break from the temperature drop. It's done now!
   
   
   
   

Such jam is very well stored in a dry cool place. It can be served to the festive table as a kind of curiosity, because it is not often possible to see such a treat with filling of nuts. Serve it in a nice dish, and it will definitely make a splash tonight.



While cooking, you will understand how much nuts and water you will need, because some kernels are more or less, and if water is not enough, the consistency of the dessert will become a little thicker. Experiment and you will soon find out what you like best. Bon appetit!