Apricot jam with almonds
6 servings
20 minutes
Apricot jam with almonds is a true sunny dessert that captures all the sweetness and warmth of summer days. This recipe originates from Russian cuisine, where apricots, fragrant and honeyed, have always been valued for their rich fruity note. The addition of almonds gives the jam a nutty hint, creating an exquisite balance of flavors. The taste of the jam is a combination of the velvety sweetness of apricots with a slight crunch from almond pieces. It pairs perfectly with morning toast or pancakes and can also serve as a base for sweet fillings in baked goods. Packaged in glass jars, it becomes not just a treat but a true symbol of home coziness, reminding one of grandmother's preserves and family hospitality traditions.
1
Remove the apricots from the pits and cut them in half. Cook in the microwave without water for 10 minutes (in parts).
- Apricots: 3.5 kg
2
Mix the obtained mass with sugar and bring to a boil in a thick-bottomed pot.
- Sugar: 2.5 kg
3
Add the almonds and cook on low heat, stirring. Once foam appears, cook for another 10 minutes.
- Sweet almonds: 300 g
4
Place the apricot-nut mixture in sterilized jars, seal them, and turn them upside down.
