Apricot Jam with Nuts

Apricot jam with nuts

Knowing how to cook classic jams deliciously and correctly is good, of course. But you always want to surprise your guests with an unusual, signature jam served with tea, the recipe for which they will definitely ask you for. I want to share the method of making a truly royal combination of flavors - apricot jam with nuts. We will create a real Eastern delicacy.

Information

  • Total: 900 min
  • Active: 60 min
  • Serves 10
  • 167 kcal / 100g

Ingredients

  • Apricots
    1 kg
  • Sugar
    3 glass (200ml)
  • Water
    1 glass (200ml)
  • Walnuts
    0.5 glass (200ml)

Directions

1
Done
I have already described in detail how to make apricot jam with slices. And in this recipe, I will try not to repeat...

I have already described in detail how to make apricot jam with slices. And in this recipe, I will try not to repeat myself, but only talk about the secrets of making unusual jam. The rules for selecting fruits for jam are basically the same. Just pay attention to two more points: 1) apricots should be of the varieties where the stone easily separates, but the fruits themselves are not damaged; 2) apricots should be firm, not soft, not fibrous.

2
Done
There are several ways to make jam with nuts: stuff the apricots with the kernels removed from the stone (which, in my...

There are several ways to make jam with nuts: stuff the apricots with the kernels removed from the stone (which, in my opinion, is very tasty, but insanely long and troublesome); cook jam by simply adding nuts to apricots; and finally, stuff the apricots with nuts. The second method is undoubtedly the easiest. But we will go a slightly more complicated way - we will place the nuts inside the fruit. And we will preserve the integrity of the apricot in the jam! This is probably the most difficult part. So, as always, we need to carefully inspect each apricot for damage and wash them well. Now let's remove the stone. Again, there are two ways. First method: push the pointy end of a wooden skewer (you can replace it with a toothpick or needle) into the stone without cutting the apricot into slices. This is the highest piloting. And don't think it's difficult - it's easy! You just need to get the right apricots, that is, apricots of the right variety. Since I know nothing about varieties at all, it's a lottery every time. I try it on one apricot: if it works, I do the same with all the other fruits. And if it didn't work? Then I move on to method number two. You need to carefully cut open the apricot into slices but not completely. That is, the fruit should not fall apart into two halves, but we can easily remove the stone. This time I managed to do it. That's when the right choice when buying apricots came in handy: my fruits hold their shape very well.

3
Done
Now we put a peeled nut inside each apricot. You can use any nuts: it will be incredibly delicious with almonds...

Now we put a peeled nut inside each apricot. You can use any nuts: it will be incredibly delicious with almonds, hazelnuts, cashews. But even if you take the most common walnuts, you won't go wrong. Firstly, you can use up all the remaining harvest from last year (if you have your own nuts); secondly, walnuts can be bought in any city and in any market for a very affordable price. I buy already peeled nuts, so preparing the jam takes very little time. Moreover, there is no point in taking neat halves of nuts - they will not fit inside even a very large apricot. So, we use quarters of peeled walnuts, and maybe in some places even two pieces of walnuts will fit inside one fruit. In general, stuff them freely, without any special rules, just make sure the nut stays inside and the apricot sections easily join together.

4
Done
Prepare the syrup as described in the recipe for apricot jam with slices. And pour the prepared apricots with hot syrup...

Prepare the syrup as described in the recipe for apricot jam with slices. And pour the prepared apricots with hot syrup. After cooling, drain the syrup, boil it again, and pour it over the apricots. And then the jam cooking procedure will be completely identical, I will not repeat myself. I will just remind you that you need to stir such jam extremely carefully. I generally avoided traditional stirring: either I moved the pot in which the apricots were cooked, or gently turned the fruits in the syrup with a soft spatula.

5
Done
This jam will turn out slightly darker than regular apricot jam. It will have a caramel color, nutty aroma, and a thick...

This jam will turn out slightly darker than regular apricot jam. It will have a caramel color, nutty aroma, and a thick syrupy texture. Sweet, oriental, delicious, and unusual - a real decoration for a dessert table. All the fruits remain whole, dense, and soft at the same time. And the nuts have absorbed the syrup so much that they even acquired an apricot flavor. I think that mint goes wonderfully well with this apricot jam, so I added a few sprigs of peppermint to the jar. And next time, I will definitely put a small bunch of mint during the final cooking of the jam. I think it will turn out very special!

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