How to make Apricot Jam (Almond)? There are also 8 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk apricot with almonds, simple jam making, jam at home, gift jam, apricot jam time, winter jam, easy jam recipe, marmalade, practical jam recipe, jam, boiling jam, how to make jam, Jams-Pickles

Apricot Jam (Almond)

Release Date: 09-10-2007
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Although making jam can be daunting for many ladies, it is one of the easiest jobs in the world if practical methods are followed. Especially in the summer months, you can't get enough of the jam made with fresh and ripe fruits. When making apricot jam, it is important to cook it on low heat. If you don't check it, it will overflow.

In addition, jam is a very pleasant gift. Since we are two people, jam made from 1 kg of fruit is usually too much for us. If there are 3 jars, I will definitely package them nicely and give 1 or 2 as gifts to a friend I go to visit.

how to make jam

Ingredients for Apricot Jam (Almond) Recipe

  • 1 cups of almonds
  • 1 kg. apricot
  • 1 kg. granulated sugar
  • half a lemon
  • 1-2 glasses of water

How to Make Apricot Jam (Almond) Recipe?

  1. Wash the apricots well and put them in a strainer to drain.
  2. Cut the drained apricots in half with the help of a knife, remove the seeds, and fill a large pot with 1 layer of apricots and 1 layer of granulated sugar until all the ingredients are used up.
  3. If desired, leave for 1 night. If it does not leave enough water, add 1-2 glasses of water, take it to the stove and mix until the sugar dissolves.
  4. After boiling for about 40 minutes, add the almonds into it (don't forget to take the foam that accumulates in between with the help of a wooden spoon), when your jam starts to thicken, squeeze half a lemon into it and boil for 5 more minutes.
  5. Divide the warmed jam into jars and store in a cool place.
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"Apricot Jam (Almond)8 comments for ”

  • on July 17, 2011 at 15:24

    Hello there;
    If you do not want your jam to overflow by foaming, add 1 teaspoon of butter and see that there will be no foaming and overflowing. Recommended for all jam making.

  • on July 04, 2011 at 20:15

    it looks very nice, i will make it as soon as possible

  • On June 26, 2011 at 18:20 PM

    Even though I take care as much as I can, I can't keep the jam alive even though I look at your recipes. I watched those who made it with me, it still doesn't work and I'm sad last year, I lost 5 kilos of debt, I was very upset, now I want to make apricots, but it boils again, but still can't participate, I'll be crazy, I won't do it anymore

  • On June 25, 2009 at 08:59 PM

    Good morning mrb, my sister. I made a cake last night, the coating of the cake was finished, I was going to eat the remaining whipped cream, but it tasted bitter… I was very surprised, I thought the whipped cream was bad, I looked at the date, but it didn't expire, but it gives a bitter taste while swallowing. It was very good, I couldn't bear to throw it away. I made it wait one night. I thought I'd ask. There was no problem while making the cream. It thickened up nicely… I'm waiting for your answer, my sister..

    • On June 25, 2009 at 09:31 PM

      I don't think there will be any harm in love, but if it disturbs the taste, it is better not to consume it. I had never encountered bitter whipped cream before.

  • On June 24, 2009 at 16:41 PM

    Where do we use almonds in apricot jam? no explanation given.

  • On December 22, 2008 at 18:29

    Your site is very nice, I want to consult you about something; the apricot jam I made is sour, what should I do to prevent it from being wasted? Thanks.

  • Sept. 01, 2008 at 19:06 pm

    I think you have the most beautiful recipes from a to z on this site.


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