Jam from apricots with nucleoli

Apricot jam with kernels Jam from apricots cooked with or without bones, but the jam with pits is more aromatic and has its own unique taste. When cooking jam from stone fruits, it should be borne in mind that in the nuclei of the bones of cherries, apricots, peaches, plums contains the substance - amygdalin, which in the body breaks down into a number of components, one of which is hydrocyanic acid. It is known that hydrocyanic acid is the strongest poison, a small amount of which is enough to cause severe poisoning. Although it is believed that the number of nucleoli in its nucleoli is negligible, it should be borne in mind that with prolonged storage it increases. That's why you can prepare berries and fruits with bones for future use, but they should not be stored for more than a year. If still "overdue" canned food is discarded, then for further use it is necessary to perform additional processing. It is recommended to drain the syrup, remove the bones, mix the pulp with the syrup and boil for 30-40 minutes. This completely eliminates the risk of poisoning.

Apricot jam with kernels Jam from apricots cooked with or without bones, but the jam with pits is more aromatic and has its own unique taste. When cooking jam from stone fruits, it should be borne in mind that in the nuclei of the bones of cherries, apricots, peaches, plums contains the substance - amygdalin, which in the body breaks down into a number of components, one of which is hydrocyanic acid. It is known that hydrocyanic acid is the strongest poison, a small amount of which is enough to cause severe poisoning. Although it is believed that the number of nucleoli in its nucleoli is negligible, it should be borne in mind that with prolonged storage it increases. That's why you can prepare berries and fruits with bones for future use, but they should not be stored for more than a year. If still "overdue" canned food is discarded, then for further use it is necessary to perform additional processing. It is recommended to drain the syrup, remove the bones, mix the pulp with the syrup and boil for 30-40 minutes. This completely eliminates the risk of poisoning.

Ingredients:

• Apricots 1300 g
• Water 2 tbsp.
• Sugar 1500g

Instructions

• Step 1 To prepare the jam, you need to take dense, slightly unripe apricots, sugar and water.
• Step 2 Wash the apricots, make incisions and squeeze out the bones.
• Step 3 Bones to split, remove the cores and insert them into the holes of apricots.
• Step 4 Dissolve the sugar in hot water, bring to a boil with constant stirring and boil for 2-3 minutes. Then the solution is filtered through a boiled flannel or a gauze folded in 3-4 layers, again brought to a boil and boiled on high heat for 1/4 volume.
• Step 5 Prepared apricots with kernels pour hot syrup and leave for 12 hours.
• Step 6 After the vinaigretion, drain the syrup, allow it to boil again, pour in the apricots and let them stand for another 10 hours. On the third day, cook the jam. In the prepared jam, apricots and syrup should be transparent. Let the mixture cool down, then pack it into dry, sterilized jars, cover with boiled lids and cork.