The call of zealous owners “Waste into income!” It doesn’t always work, but not in the case of apricot kernels. What we all mercilessly throw away after enjoying the taste and aroma of apricot pulp, it turns out, should not be thrown away under any circumstances. It’s just stupid to throw away a lot of vitamins, minerals, valuable acids, along with nutritious product with exquisite culinary properties.

Of course, many have heard that apricot kernels are tasty and somewhat similar in this regard. But at the same time, there is a strong opinion about their toxicity. Moreover, they are supposedly poisonous to such an extent that their use is fraught with death.

Therefore, the vast majority of apricot lovers prefer to throw away the pits “out of harm’s way.”
In fact, apricot kernels are not only possible, but also necessary to eat, while following simple rules, which will be discussed later.

Did you know? For the first time in a cultivated form, the apricot appeared, apparently, about three thousand years ago on the territory of modern Armenia or, according to another version, somewhere in the Tien Shan. Scientists today are unable to say more precisely.

Composition analysis

When you get acquainted with the enormous taste, culinary, healing, cosmetic potential of this product, you feel somehow uneasy at the thought that all this wealth most often ends up in the trash.

The kernels of the seeds contain a whole bunch of vitamins, some of which are very rare. In addition to the common and extensive ones, there are also more rare ones presented there.
But Special attention attracts a specific product inherent in this particular product, which is also called amygdalin. It is this that gives apricot kernels their characteristic bitter taste.

This product is saturated with microelements in the form of, and.

Calories and nutritional value

The high content of fats and carbohydrates in the product determines its high calorie content and, accordingly, nutritional value. Per 100 g kernels apricot kernels contains more than 500 kcal. The experience of Easterners shows that eating several kernels saturates the body with calories and nutrients so much that it is enough for several hours of human activity.

The unique and uniquely balanced composition of the product allows it to actually participate in the fight against inflammatory processes in the human immune and respiratory systems.
This is facilitated by its pronounced mucolytic capabilities, which help to actively dilute sputum and remove it from the body.

The product's ability to counteract cramps and even eliminate hiccups has been recorded.

The same insidious one hydrocyanic acid, which makes so many people wary of eating the delicious core of apricot kernels, is indeed present in them. However, it can cause truly fatal harm only with excessive consumption of the product - more than 40 g at a time.
Amygdalin, that is, vitamin B17, when entering the body, releases this toxic hydrocyanic acid. The more bitter it tastes, the more it is in the nucleolus.

Important! Drying the seeds in the oven or boiling in a saucepan almost completely eliminates the toxic substances in them, which when high temperatures break apart.

Since apricots are quite strong allergens, naturally, the contents of their seeds are contraindicated for people in whom this fruit causes allergic reactions.

Features of the use of apricot kernels

This product is not limited only to its taste, nutrition and medicinal properties. It is used, and especially the oil from it, in cosmetics. That is, each consumer, depending on age, gender and health status, is free to choose the most preferable qualities of this product from among many possible ones.

Traditional healers especially advise medicinal products with addition apricot kernels when troubleshooting problems respiratory system person.
To combat cold cough, pneumonia, bronchitis, laryngitis And tracheitis It is recommended to add 10 g each of wild rosemary and knotweed to 20 g of kernels. Finely grind all this, pour in 200 ml of boiling water, leave for half an hour and strain using a fine sieve. The infusion should be taken 50 ml three times a day.

For treatment colds , eliminating seizures And fight against conjunctivitis You need to pour 10 g of highly crushed kernels into 100 ml of boiling water and leave for four hours. After filtering, the product should be applied orally three times a day, 50 ml. When treating conjunctivitis, the solution is applied externally to the eyes using tampons soaked in it.

Will they help you lose weight?

High saturation of fats and carbohydrates and high calorie content make this product undesirable for overweight people.

But the contents of apricot kernels are in great demand among cosmetologists. They appreciated them unique composition, widely using beneficial properties in formulations different creams and ointments for healing and rejuvenating the skin, as well as maintaining hair in good condition.

Actually, it is not the kernels themselves that are used for this, but the oil extracted from them by cold pressing.

For face

Apricot oil very useful for facial skin and pure form, however, it can be used to make highly effective products for moisturizing, toning and rejuvenating the skin.

Cleansing mask

Tablespoon ground in a coffee grinder oatmeal pour two tablespoons of milk for five minutes, after which a teaspoon is added apricot oil and the same amount of honey.

Moisturizing mask

One small spoon of oil needs to be added to a well-pounded egg yolk, mix the mixture thoroughly and apply it to the face along the massage lines for half an hour.

Moisturizing toner

In 100 ml mineral water without gas, add two teaspoons of oil and a spoonful of glycerin. It is recommended to wipe your face with this mixture in the mornings and evenings.

For hair

This oil is very suitable for maintaining healthy hair. It effectively nourishes the roots, makes hair shiny and silky. When washing them, the oil can simply be added to the shampoo.

Mask for dry hair

Just add a few drops of lavender oil to a spoon of oil, and then apply this mixture to your hair for half an hour before washing your hair.

Did you know? The apricot tree grows for a long time, bears fruit for almost forty years in a row and lives up to a hundred years.

Mask for oily hair

A tablespoon of oil and the same warm milk mix with a teaspoon of honey.

Classic night mask

Heat the oil and rub it into the scalp, massaging it at the same time. Then lightly oil the hair strands, then collect the hair and cover the head with a towel.

Features of product selection and storage, can apricot kernels spoil?

When choosing seeds, you should pay attention to their appearance and especially to the contents. There should be no traces of pests in the form of food moths. They should not be obtained from unripe fruits, since in this case the kernels are wrinkled and unsuitable for consumption.

The pre-dried product can be stored both in shell and in peeled form. The kernels are better stored in the thin shell in which they are located and which can be removed before use.

If apricot kernels are covered in a thick layer during drying, they may begin to mold, which irrevocably leads to their loss of consumer qualities. The seeds of unripe fruits can also completely deteriorate.

There are much more toxic substances in such a product than in fresh ones.

Preparation of internal contents ripe apricots simple and unpretentious. Dividing these necessarily already ripe fruits in two, we take out the seeds from them and put them in a suitable container. Then wash them thoroughly, removing any remaining fruit fibers from their surface, place them on a tray or baking sheet in a single layer and leave them somewhere to dry.
It is best to do this outdoors, but definitely not in direct sunlight. They should be stored in glass or wooden containers without access to pests.

You can remove the kernels from the seeds and store them. Some people roast them immediately in the oven to eliminate toxic substances.

The unique taste and smell of apricot kernels have long attracted the attention of culinary experts, who widely and actively use them as additives in ice cream, creams, yoghurts, cakes, syrups and baked goods.

Chopped kernels have proven especially good for housewives when making jam or marmalade. When these ingredients are added, the products acquire a very piquant taste and smell, which, according to housewives, simply cannot be compared with anything else.
This truly potentially toxic product, if basic precautions are taken, turns into a truly unique product. useful qualities product for cooking, cosmetology and medicine.

We associate apricots with the onset of summer, because... these sunny fruits can only be purchased from June to August. Vitamin boost orange fruit can be saved until winter by making sweet home preparation- jam.

Read the article and you will learn not only how to make apricot jam at home, but also what benefits it will bring you and how to properly introduce it into your diet if you have health problems.

How to make apricot jam?

Fragrant apricot dessert can be cooked different ways- with whole fruits, slices, with or without seeds. Preparing apricot delicacies is not an easy task. Few people know how to prepare it in such a way as to preserve the color, taste and beneficial properties of amber fruits. To make high-quality homemade apricot jam and preserve it until winter, you need to go through the following steps:

How to choose apricots for jam?

Apricots should be ripe but firm with juicy but fiber-free flesh. A ripe apricot will have orange or yellowish skin, sometimes with a slight blush. Wild apricots have poles, the fruit is less sweet, with sourness, and the pit is bitter. From such fruits the jam will turn out sour and liquid.

How to make apricot jam to preserve their amber color and beneficial properties?

If you have to prepare apricots for the winter, recipes are the second item after choosing the fruit that you need to study. Despite all their diversity, there are common principles.

First way takes several days. Pour thick sugar syrup over the apricots and boil for no more than one minute. Let it sit overnight. Drain off all the syrup without damaging the fruit. Bring the syrup to a boil again. We go through this cycle 2 more times. The third time we keep the jam on the fire until it is ready, i.e. until the syrup becomes thick and acquires an amber hue. If the jam begins to darken and become cloudy, it must be removed from the heat immediately.

Second way shorter in time, but more labor-intensive. Pour hot sugar syrup over the apricot slices, leave until completely cool, carefully drain the syrup, boil for one minute, pour juicy nectar over the apricots and leave again until cool, then begin to cook the jam - bring the jam to a boil over low heat 3-4 times, stirring a little, In the intervals between welding, the brew should cool.

Both options include many steps, so if you have to prepare apricots for the winter for the first time, a step-by-step recipe with photos will be the way out.

How to make jam from apricots with pits?

Before cooking, you need to remove one of the seeds, extract the kernel and take a sample. It should be sweet, not bitter. The seeds are removed through a small incision at the top; they must be pushed down with any blunt object (pencil, pen), being careful not to damage the fruit.

Nuts (almonds, cashews) or kernels from the seeds are inserted into the apricot through the same hole. You can split the bone traditional way(for example, with a hammer through a cloth) or using a garlic press. Then the apricots are usually pricked with a wooden toothpick to facilitate the penetration of the syrup, the fruits are poured with syrup and apricot jam is prepared; a recipe with a photo will explain step by step how to do this. The kernels can enhance the taste of the jam.

Why is apricot jam bitter?

Most often, jam made with seeds is bitter. The bitter taste of apricot kernels is given by vitamin B17, one of the simple components of which is hydrocyanic acid. It is contained in a pit in an insignificant amount, but under certain conditions it can spoil the taste of the jam. For jam with kernels, you should choose only cultivated varieties of apricots in which the pit has sweetish taste, reminiscent of almonds. A small sour perch with bitter seeds is not suitable for such jam.

Jam can also taste bitter if it is burnt. For preparation, it is advisable to have a special shallow tinned or copper basin. You need to cook, looking at the clock and constantly stirring the apricot jam, a recipe for the winter will tell you right time for boiling.

Why is apricot jam sour and runny? Why does apricot jam bind?

Jam most often turns out sour, with an astringent taste, if too little sugar has been added to it or the fruits for preparation have been chosen incorrectly.

Sugar is traditionally added to jam in a 1:1 ratio; if the apricots are very ripe, then less sugar can be added. Cultivated apricots with a sweetish pit, ripe but elastic, are best suited for jam.

If you made jam with lemon, then the reason is an excessive amount of this fruit.

How to make thick apricot jam?

In addition to the variety of apricots, the consistency of the jam is affected by the cooking time. If thick and dark jam, then after it boils, you need to continue cooking for about 20 minutes. If you're happy with light, but liquid dessert, then 5-10 minutes is enough, and then the jam should be left to cool for 12 hours. Density can be increased by repeating this cycle 2-3 times.

Why does apricot jam darken and become soggy?

Ideally, apricot jam should be amber in color with whole slices or fruits, if it is not jam. Apricots in properly cooked jam become almost transparent and soft, but do not break up into fibers and pieces.

The color and consistency are affected by the duration of the heat treatment, but you can’t do without cooking at all, so the housewives came up with a trick - boil the jam several times, a little at a time, in thick sugar syrup. The readiness of the syrup is determined by the traditional method - the drop should not spread. This technology also allows you to save maximum useful substances. There are different methods for preparing apricot jam, a recipe with photos for the winter is The best way do everything right.

How and how long is apricot jam stored?

If apricot jam was prepared according to traditional recipe for the winter, it can be stored under parchment or a screw lid for up to two years, provided that there are no strong temperature changes and the jar is not damaged. Long term storage is determined big amount sugar (1:1) and a long cooking period - 30-40 minutes after boiling or repeated short boiling over several days. If the jam has been sitting longer and shows no signs of fermentation, you can overcook it or use it as a filling for baking so that it can be re-cooked. heat treatment.

If we are talking about quick jam from apricots, which is prepared in 15 minutes, with a small amount of sugar, then storage is possible only in the refrigerator.

Apricot jam with pits cannot be stored for more than a year (preferably 7-8 months), because with prolonged exposure to heat, the concentration of hydrocyanic acid in the nucleoli increases. To save the jam, you can remove all the kernels and cook the syrup with apricots for 30 minutes.

If the jar of jam has been opened, it is advisable to store it in the refrigerator for no longer than a month. To delay the appearance of mold, you can cover the jam with a 1 cm layer of sugar.

Why does apricot jam become moldy?

Jam with enough sugar that is prepared according to the recipe should not become moldy. It is placed in a clean, better sterilized container and rolled up, screwed on with a screw lid or covered with two layers of parchment with a circle between them, tightened with twine. Most housewives pour the jam hot and seal it, sometimes turning it over until it cools. After cooling, the screw caps are pressed in, this is an indicator of tightness. The jam is stored at room temperature.

Unwanted mold most often appears in the following cases:

• The jam has undergone only a short heat treatment or has little sugar. This jam is poured hot, additionally pasteurized or wrapped until cool, and stored only in the refrigerator.
• There are problems with sterilization and sealing. To preserve jam until winter, you must follow all the rules that dictate home canning, apricot jam (especially quick) should be placed in sterilized jars and closed with sterilized lids. The jars need to be washed with soda or soap, and the easiest way to do the sterilization itself is in the microwave: pour 1-2 cm of water into the bottom of 0.5 - 1 liter jars, set the microwave at 750 - 800 watts, process the jars for several minutes (up to 5 minutes depending on the amount of container). The water boils away and the jars are sterilized. Boil the lids for 2 minutes.

What to do if apricot jam becomes moldy?

Many people remove the layer of mold and digest the jam with added sugar for five minutes to an hour, but this strategy is very dangerous. If mold appears on the surface of the jam, its spores have already penetrated the entire product. Boiling only removes the spores themselves, but the toxins released by the fungus cannot be completely eliminated. It is better to throw away moldy jam to avoid stomach problems, and next time prepare jam according to a different recipe, reconsider your attitude to sterilization of containers, or store the product in the refrigerator.

What ingredients can be added to a simple apricot jam recipe?

Apricot jam goes well with spices. If you add vanilla or cinnamon, jam can become an incomparable filling for baked goods. It is so sweet that you can use it to make any pie or cupcake with almost no sugar. If you include ginger in the ingredients, the jam will be a piquant base for a sauce for game.

To enhance the taste of jam and increase its shelf life, rum or cognac is sometimes added to the preparation. Nuts different types(almonds, walnuts) also complement perfectly fragrant dessert. You can make assorted jam by adding a pear, apple or peach to the apricot.

Beneficial properties of apricot jam

Fragrant apricot jam is not only very tasty, but also healthy treat. Modern technologies preparations with minimal thermal effects allow you to retain almost all the valuable components of fresh fruit in a sweet dessert:

• Beta-carotene, provitamin A, is necessary for children to grow and, together with vitamin C, is a powerful antioxidant that removes harmful substances from the body.
• Useful microelements: magnesium, potassium and iron. Magnesium strengthens the nervous system and improves brain function. Magnesium also helps lower blood pressure, so apricots are good for hypertensive patients, and people with low blood pressure and a slow heart rate should consume amber jam carefully. Potassium has a beneficial effect on the heart muscle. Iron fights anemia.
• Fiber, along with which bad cholesterol goes away, is why apricots are recommended for older people to prevent atherosclerosis. Fiber also removes toxins; apricots have a gentle effect on intestinal motility, being a natural laxative.
• Iodine salts that prevent the formation of goiter in the thyroid gland.

The effect of apricot jam on the body of a sick person

There are a number of diseases in which the use of apricot jam prohibited or restricted. Delicious dessert excluded from the menu or introduced into the diet with great caution according to certain rules. On the contrary, there are ailments for which apricots can be especially useful.

Is it possible to have apricot jam for diabetes? A simple recipe for apricot jam without sugar

There is an opinion that diabetics should not only drink jam with apricots, but also fresh fruits, because they contain a lot of sucrose (in some varieties up to 80 percent). However, it is not the source that affects blood sugar levels, but the total amount of carbohydrates ingested. Of course, it is better to choose fruits that are low in carbohydrates, but you can also enjoy sweet fruits, you just have to eat much less of them.

The daily dose of carbohydrates for a person suffering from type 2 diabetes is limited to approximately 130 g: for one meal, a man is allowed to eat approximately 60 g, and a woman - 45 g; 15 g can be allocated for snacks. In 100 g fresh apricots contains about 10-11 g of carbohydrates, i.e. if a diabetic wants to make an apricot snack, he can eat 3 medium-sized apricots (30 g each). Sunny fruits are introduced into the menu under strict blood sugar control. If an increase is observed, apricot is excluded from the diet.

Fruits cooked in sugar are unacceptable for a diabetic diet, because... 100 g of jam with sugar contains more than 60 g of carbohydrates. However, apricot jam can be made without adding sugar. To do this, choose overripe, very soft fruits, which are minced through a meat grinder and boiled for no more than five minutes. This jam is stored in the refrigerator.

Is it possible to have apricot jam for pancreatitis?

Any jam is very sweet dessert, i.e. it contains a lot of glucose, the absorption of which requires insulin. The pancreas is responsible for the production of this hormone. In the acute phase of pancreatitis, the pancreas becomes very inflamed and should be at rest rather than working to produce excess insulin.

When the disease subsides, in a state of stable remission and in the absence of signs of diabetes, jam and drinks with it can be included in the menu, but in reasonable quantities. It may even be useful for the patient, because... saves almost everything valuable properties fresh fruit. Chemical composition apricot contains a lot of iron, i.e. sunny fruit helps with anemia, and this condition is a frequent companion to pancreatic disease. The iron from this fruit is easily absorbed.

For pancreatitis, preference is given to jam made from sweet (non-acidic) fruits, so apricot jam is at the top of the list. In addition, making jam reduces the acidity of the fruit. Although fresh fruit is always healthier, if you have pancreatitis, it can cause stool instability, which is undesirable.

How to introduce apricot jam into the menu for pancreatitis?

Despite all the advantages of apricot jam, it must be added to the patient’s menu very carefully, following certain rules:

• It is better to start with jam syrup from ripe apricots, stir one teaspoon in tea or water, if this drink is normally accepted by the body, then you can move on to jam with fruits.
• Even during a calm period, you should not put excessive stress on the pancreas, so you can consume no more than 2-3 teaspoons of jam per day.
• You should not eat jam separately or on a bun; it should be mixed with drinks. You can also spread jam on casserole or cottage cheese and sweeten homemade yogurt or kefir.

If the jam is burnt, moldy, bitter or sour, a patient with pancreatitis should not eat it, because it contains substances that are harmful to the pancreas and the entire body. For pancreatitis, you can use jam in very small doses, so it is necessary that it retains the maximum of nutrients. For this purpose, it is better to use multiple, but very short boils of jam.

The fruits must be peeled very carefully and the seeds removed. It is advisable to ensure that the jam turns out very tender, with pancreatitis great importance has the consistency of the dish, it should be homogeneous.

Is it possible to use apricot jam for gastritis and stomach ulcers?

In special diets for patients with gastritis and stomach ulcers, jam is present as a sweetener, but in very small quantities and only during the period of remission. This limitation due to the fact that these diseases are associated with inflammation of the gastric mucosa. The diseased organ should not be loaded with digestion of jam saturated with glucose.

For gastritis with increased acidity Only jam made from sweet fruits can be introduced into the diet; apricot fully corresponds to this category. However, all stone fruits, including apricot, contain a small amount of hydrocyanic acid, which has an adverse effect on a sore stomach.

For homemade jam you need to choose only ripe ones delicious apricots with sweetish kernels. Be sure to remove all the seeds and partitions that surround them; it is also better to remove the peel, so as not to irritate the stomach.

Is it possible to have apricot jam if you have allergies?

Apricot is very strong allergen, the reaction to this fruit is most often associated with hypersensitivity to flowering. Manifestations of allergies begin almost immediately after eating the fruit and gradually increase if the allergen and products containing it are not removed from the allergy sufferer’s diet and life.

Possible symptoms of an allergic reaction: itchy skin and rash, nausea, diarrhea, asthma attacks. The external picture often resembles an allergy to flower and tree pollen: runny nose, red eyes, lacrimation, headache. If there is a suspicion that an allergy has arisen specifically to apricots, then you need to exclude them from the diet and take skin tests or a blood test for a specific allergen.

In the case of a child up to three years, when each product is introduced gradually, and tests may not be indicative, the mother is able to determine an allergy to apricots or apricot jam based on symptoms. Then from the baby’s diet it will be necessary to remove not only apricots in their pure form, but also everything that contains them. To cope with the consequences of the allergen, antihistamines are prescribed.

Apricot kernels against cancer. Myth or reality?

A very popular recipe for jam with apricot kernels, the kernels of which contain amygdalin, also known as vitamin B17. IN human body This substance is broken down into simpler components, among them glucose and hydrocyanic acid. IN healthy body The production of hydrocyanic acid is stopped by a special enzyme - rhodanase. If a person has cancer, the enzyme beta-glucosidase accumulates in his body; this substance causes amygdalin to break down, producing hydrocyanic acid and benzaldehyde. These poisons can destroy cancer cells, while rhodanase protects healthy ones. This phenomenon is described in detail in the book “A World Without Cancer” by Edward Griffin.

It is vitamin B17 that gives bitterness to apricot kernels; in the sweetish kernels of many cultivated varieties of apricots there is almost no amygdalin at all. Traditionally, it is advised to consume no more than 50 g of apricot kernels per day; for children, this amount should be halved, because The seeds still contain a small amount of cyanide (hydrocyanic acid), just like almonds.

Apricot jam for expectant and nursing mothers

There are periods in a woman’s life when the selection of products must be treated with special care - these are pregnancy and the period of breastfeeding.

Can a pregnant woman have apricot jam?

Apricot jam can benefit a pregnant woman because... this aromatic dessert contains almost all the beneficial substances that fresh fruit: provitamin A, vitamins C, PP and E, minerals. This delicacy has a beneficial effect on kidney function and improves the condition nervous system, saves from anemia, helps cope with hypertension - all these problems are often observed in pregnant women. The main thing is to introduce it into the diet in moderation, because... this is a very high-calorie product.

However, there are a number of cases in which a pregnant woman should refuse apricot jam or use it with caution:

• Before eating apricot or apricot jam in the morning, you need to have breakfast to avoid nausea and adverse reactions from the stomach.
• All dishes with apricot are strictly prohibited during pregnancy if you expectant mother bradycardia, tendency to hypotension and increased allergic status. Fragrant fruits and jam made from them are prohibited if a pregnant woman has bronchial asthma.
• If you have problems with weight, apricot jam is also not recommended, because... has a high calorie content.
• A pregnant woman should not overdo it with jam, the recipe of which includes seeds, because... this component can cause nausea, increased blood pressure and problems with bowel movements. In addition, the kernels contain hydrocyanic acid, so pregnant women should be careful. Do not touch jam, which is bitter.
• Apricots contain a lot of iodine, so while consuming apricots and products made from these fruits, a pregnant woman with low thyroid function or liver problems may have difficulty absorbing carotene. In this case, to prevent vitamin deficiency, you need to take vitamin A separately.

Is it possible to have apricot jam during breastfeeding?

Choosing a diet for a nursing mother is a very important moment, because... Almost any component can cause an allergy in a baby. Apricot contains many useful substances that can support the body, which gives all its juices to the newborn.

A woman can enjoy jam, but it must be eaten in moderation and introduced into the diet at a certain period and under certain conditions. Apricot jam eaten by the mother can affect the baby's delicate intestines. Therefore, if a child constantly has diarrhea, then it is better to abstain from this sweetness. On the contrary, if the baby is getting stronger, an apricot dessert will suit his mother.

How to introduce apricot jam into the diet of a nursing mother?

However, even in the absence of pronounced stomach problems, apricot jam must be administered according to a certain algorithm, because this is a very sweet product, and beta-carotene, which apricot is so rich in, can cause allergies:

• A nursing mother should not take out a jar of jam if the baby is still very small; she must wait until three or four months.
• The first spoonful of jam should be stirred in warm water, milk or tea; It is recommended to do this before lunch, but not on an empty stomach.
• Next, you need to observe for a couple of days how the baby’s body accepts the mother’s new delicacy. If there are no manifestations of allergies, then you can allow yourself to eat more sweet dessert.
• Even if the baby does not have allergies, you need to know when to stop when consuming apricot jam, because... this is a very sweet product. You can eat no more than two tablespoons per day.

It is better to prepare apricot jam at home, because... Store-bought jam may contain dyes and preservatives. It is advisable to choose a seedless recipe to avoid even a small amount of hydrocyanic acid entering the body. For the same reason, you should not eat jam that is bitter.

IN summer season When apricot fruits produce a bountiful harvest, it’s time to prepare apricot juice for the winter. At home, with your own hands, you can create a bright, rich and, importantly, healthy drink.

How to select the right apricot fruits

So that the taste of the prepared juice does not disappoint, and the vitamins in it are preserved, special attention is paid to the selection of fruits:

• The juice will be more healthy and aromatic if you use domestic, seasonal fruits.
• To achieve a harmonious taste, you need to select both “green” and ripe fruits. Unripe apricots will have a weak taste, and the juice will be sour and bitter.
• Apricot fruits must be whole and free of rot. Dark “freckles” are allowed on the velvety skin.
• The most desirable apricot has a rich Orange color with a red side. This variety of apricots has the most pronounced taste and aroma.
• Imported fruits are also used for twists, but the price and low level benefits and taste make them not very profitable for storing juice for the winter.

Preparation of selected fruits before use:

1. If possible, it is better to pick apricots by hand from the tree to avoid getting into the general mass of rotten, bruised, spoiled fruits.
2. After selection, the fruits are placed in a water basin and washed thoroughly. The water changes several times. Sand, dust and dirt will settle to the bottom, and light debris in the form of leaves will float to the top.
3. Both slightly unripe and overripe fruits with dark “freckles” are suitable for juice.
4. We press on the longitudinal groove, the apricot is divided into two halves, and we remove the seeds.
5. Enameled dishes are suitable; in galvanized dishes, when interacting with fruit acid, compounds harmful to the human body are released.

Methods for preparing apricot juice for the winter

To extract the maximum volume of pulp and juice from the apricot fruit, you can use a wide selection of devices, both manual and automatic.

• Electric, steam, manual juicers.
• Juice cookers.
• Immersion blender, with bowl.
• Manual method using improvised means (gauze, sieve or colander with small cells).

Recipes

There are many variations in preparing juice from apricot fruits, the main ones are juice with pulp, clarified, diluted, concentrated, with the addition of various fruits, berries, and spices.

Juice from apricot fruit pulp

This the simplest way preparing juice, which requires a minimum of time and a few ingredients:

• apricots with pits – 0.5 kg;
• citric acid – 1/2 tsp;
• granulated sugar.

Step-by-step preparation:

1. We do not strictly select fruits. Overripe, bruised, greenish apricots are suitable, with the exception of completely green and rotten ones.
2. In a container with water, thoroughly rinse it several times to remove dust, dirt and sand.
3. Remove the seeds.
4. Place the apricot halves into a dry enamel bowl and pour clean water. The water should cover the apricots halfway.
5. Place the pan with apricots on the fire, close the lid tightly and bring the mixture to a boil. It is enough if the apricots are cooked for 7 minutes. Remove from heat.
6. We turn the blanched fruit mass into a concentrated puree using a blender or a fine-mesh strainer.
7. Add to the thick aromatic mass granulated sugar to taste, about 2 tablespoons per half a kilogram of apricots.
8. Let's pour citric acid.
9. Divorce concentrated juice with pulp and water (250 ml), stir and put on fire until boiling. Let's try. You can add sugar, water or citric acid to taste.
10. The juice needs to boil for 8-10 minutes, after which we remove it from the heat and immediately pour it into pre-sterilized jars and roll up the lids.
11. Place the jars with the lid down until they cool completely, then put them away for storage in a cool place.

Apple-apricot juice

Most often fruit and berry juices mixed with apple juice, due to the cheapness of raw materials and its positive taste qualities. To prepare the juice you will need:

• apricots and apples – 5 kg each;
• granulated sugar – 700g;
• clean water – 0.5 l.

Step-by-step preparation:

1. Pour the specified volume of clean, filtered water into the pan. Add granulated sugar.
2. Place the sweet liquid on the fire until the sugar is completely dissolved.
3. We divide the selected and washed apricot fruits into halves, freeing them from seeds. We put it into the juicer. Pour the resulting juice into the pan.
4. We also pass the apples, cut into pieces with their cores removed, through a juicer and add to the sweet apricot syrup.
5. Bring the juice to a boil, skim off any foam that forms and simmer for 5 minutes.
6. Pour the prepared apricot-apple juice into sterilized jars and seal with lids.
7. Turn the lids down, wrap with a warm cloth and leave until cool.

Subtleties and tricks in preparing apricot juice

• The color of the original product in the jar depends on the variety and brightness of the apricot fruit. The richer and brighter the apricot, the more orange the juice will be.
• Unripe fruits will add some sourness to the taste.
• In overripe apricots, the taste quality decreases, and the content fruit sugars increases. Therefore, it would be correct to add greenish fruits or citric acid (juice) to them, and you can add less sugar.
• Additional berries or fruits will add richness to the taste and color of the juice.
• The spicy taste of the drink can be achieved by adding aromatic spices, better natural vanilla, cinnamon.
• Drink cans can be closed with either screw caps or regular ones.

Storage conditions and periods

Cans of apricot juice should be stored in a room that is not exposed to direct sunlight. The air temperature in the room should not be higher than 20 degrees C, normal humidity.

It is advisable to consume a drink made from aromatic fruits within a year, since more long-term storage takes away a significant part useful vitamins and microelements.

To make apricot kernel tincture, you can use water, vodka or high-quality alcohol. A properly prepared drink retains a pleasant fruity aroma and is memorable for its soft, refined taste. Apricot kernel tincture will surprise you with its rich taste and light aroma.

Proper preparation of fruits

To produce high-quality homemade tincture It is recommended to use ripe but not overripe apricots. Unripe fruit will give bad taste finished product. Before production, the fruits must be thoroughly washed and then dried. It is recommended to use apricots immediately after they have been picked. This condition applies to home product. In addition, the use of frozen or canned pulp is allowed.

How to use the seeds?

To make the drink in question, you can use apricot kernels. However, they must be carefully removed from the fruit, since their shell contains hydrocyanic acid. This substance can cause negative impact on the human body: provokes the development of an allergic reaction or food poisoning.

Also this connection can be used in making masks. In this case, hydrocyanic acid will help improve the condition of the skin.

Recipes and cooking tips

There are several options for making apricot liqueurs and tinctures (with vodka or water). Infusion can take from 10 days. up to several months. The time spent directly depends on the desired strength of the finished product.

Classic apricot liqueur

Required ingredients:

• 0.8 kg granulated sugar;
• 0.25 l of water;
• a couple kg of apricots.

Actions:

1. First, you need to remove the seeds from the washed fruits, then cut the fruit into ½ or ¼ tsp.
2. Then pour water into the pan, then place the container on the stove, turning on the heat.
3. After the liquid boils, add granulated sugar.
4. Cook until the bulk component is completely dissolved, stirring the mixture.
5. Place the fruit pieces in a jar and pour the prepared syrup, the temperature of which should be 30 degrees.
6. Cover the container with a piece of gauze and place in a warm, shaded room for 1 – 1.5 months.
7. After time, the liquid must be filtered and the pulp discarded.
8. Place the resulting tincture in the cold for 2 – 3 weeks.
9. After a specified period, the liquid should be filtered and left for another 30–60 days.

The drink is ready.

On a note! If desired, you can chop the apricot kernels and add a small amount of the resulting mass to the jar with the pulp and water, which will give the product an almond flavor.

Apricot liqueur with mint and honey

Required components:

• ½ l quality vodka and apricot juice;
• 0.15 kg of natural honey;
• 0.2 l of water;
• 25 g peppermint.

Manufacturing steps:

1. First, rinse the mint, pour boiling water (200 ml) and leave for 5 hours to infuse in a sealed container.
2. After time, strain the broth and mix thoroughly with the remaining products.
3. Place the resulting mixture in a closed container in a warm, shaded room for a couple of weeks.
4. For the first seven days, it is recommended to shake the mixture daily.
5. After a specified time, the liquid is filtered and bottled.

The finished product can be stored for about three years.

On a note! In order to give the tincture a more pronounced taste, it is recommended to use freshly prepared juice.

Recipe for strong homemade apricot liqueur with vodka or alcohol

Required Products:

• ½ kg granulated sugar;
• 1 liter of vodka (alcohol);
• 1 kg apricots.

Manufacturing steps:

1. First you need to remove the seeds from the washed fruits.
2. Then put the pulp in a jar, pour in vodka.
3. Place the resulting mixture in a warm room for 30 days in a closed container; it is recommended to thoroughly shake the mixture 1 day/5 days.
4. After the time has passed, pour the liquid into another jar, add sugar to the pulp, mix and leave for another 14 days, shaking the contents 1 ruble/3 days.
5. After 2 weeks, the resulting syrup must be filtered, the pulp thoroughly squeezed out and disposed of.
6. Both liquids should be mixed and placed in a shaded area for 1 week.
7. Then the tincture is filtered again using gauze and bottled.

The finished product can be stored for 5 years.

Apricot kernel tincture with vanillin

Required ingredients:

• 700 ml of quality vodka;
• vanilla bag;
• 0.1 kg apricot kernels;
• 50 g sugar.

Manufacturing steps:

1. Apricot kernels must be ground and placed in a container, then pour in half a liter of vodka and stir.
2. Leave the resulting mixture for 3.5 weeks. in a well-lit place in a closed container.
3. After time, the liquid needs to be filtered (for this you can use a piece of gauze or calico).
4. Pour the remaining vodka over the kernels and leave for another third of an hour, then squeeze out.
5. Mix both liquids, strain again and add bulk ingredients.
6. Next, it is recommended to shake the preparation well in a closed container and place it in a cool, shaded place for 4 days, then filter.

Pour the finished tincture into bottles, the shelf life is unlimited.

Apricot jam tincture and version with walnuts

Required components:

• ½ l vodka (alcohol);
• 0.5 kg of apricot jam.

Manufacturing steps:

1. First, put the jam in a glass jar and mix thoroughly with vodka.
2. Then place the closed container in a shaded place for a couple of months.
3. It is necessary to shake the preparation 1 day/3 days.
4. After 60 days, the liquid is filtered several times until it becomes transparent.

Apricot jam tincture with the addition of walnuts has a more piquant taste. This drink is prepared using the technology described above.

How to remove the bitterness that appears in apricot liqueur?

The most common home method for removing bitterness from apricot tincture is freezing. For this finished product must be poured into glass containers and place in freezer until a crust of ice forms on the surface. After this, it is disposed of, removing the bitterness from the drink.

Apricot tincture is a drink that is not so difficult to create at home, since the basic technologies and popular recipes are as simple as possible. As a result, you can get an aromatic alcoholic liquid, which will also have a beautiful rich hue. In order for the liqueur to be truly high-quality, special attention must be paid to the choice of fruits. Any variety of fully ripened apricots is suitable for the drink, the main thing is to carefully sort them out, removing spoiled specimens, then wash all the remaining ones and let them dry. After this, you can proceed directly to the process of preparing fragrant alcohol.

Recipe for strong homemade apricot liqueur with vodka or alcohol

Apricot tincture with vodka or alcohol is stronger than that obtained from previous recipe, and prepares much faster and easier.

To create it, you need to take the following ingredients:

• 2 kg of ripe fruit.
• 2 kg granulated sugar.
• 2 l ethyl alcohol 44% or quality vodka.

The first step is to wash the fruits, remove the seeds, pulp, cut into quarters, place in glass jar, pour vodka (alcohol), close the container with a lid, and place in a warm place for 1 month.

Next, apricot tincture in alcohol or vodka this recipe requires careful filtration. To do this, the liquid must be passed through a piece of gauze folded in four. The purified tincture should be poured into a glass jar and sealed.

The pulp that remains after filtration should be filled with granulated sugar in a jar and allowed to stand for 14 days in a warm room, remembering to shake the container with the contents daily. The resulting liquid should also be filtered using the same technology as last time, additionally squeezing out the pulp with your hands.

At the final stage, the recipe for homemade apricot tincture with alcohol or vodka involves mixing the resulting liquids in one container, which must then be tightly covered with a lid and left for 7 days in a cool, dark place before use.

Apricot kernel tincture with vanillin

This drink is similar to a liqueur called Amaretto, the specific feature of which is an almond smell and the absence of any spice flavor. Experts point out that you should not drink this alcohol in a dose exceeding 150 ml per day, because the fruit seeds contain a small amount of hydrocyanic acid.

A tincture is prepared on apricot kernels using the following products:

• 700 ml vodka.
• 100 g kernels.
• 1 g vanillin.
• 50 g granulated sugar.

1. The kernels previously extracted from the seeds should be crushed, placed in a glass jar, poured with 500 ml of vodka, sealed with a tight plastic cap, shaken, and left in a bright room for 25 days.
2. The resulting infused liquid must be filtered through cheesecloth, squeeze out the ground kernels, pour in the remaining 200 ml of vodka again, shake, leave for a third of an hour, and squeeze out again.
3. Next to get strong tincture on apricot kernels, both liquids should be combined, passed through a cotton filter, granulated sugar and vanillin added, cover the glass container with a lid, shake and place in a dark room for 4 days.
4. The finished tincture must be filtered again, bottled and stored in a designated space. Tincture prepared with apricot kernels, has one noticeable advantage - an unlimited shelf life.

Apricot jam tincture and version with walnuts

Very simple and simple recipe creating delicious alcoholic drink involves the use of apricot jam. You should choose a product that does not have mold on the surface. Otherwise, the alcohol prepared from it will have a bad taste and bad smell. You need to take the following components:

• 0.5 kg apricot jam.
• 0.5 l of high quality vodka.

Some distillers argue that another ingredient is needed - sugar. But if you and your guests, whom you plan to offer to taste alcohol, do not have a sweet tooth in literally this word, then the additional sweetener should be abandoned, because the resulting drink will have a cloying aftertaste.

To prepare a tincture with homemade apricot jam, you need to transfer the latter into a container made of glass of a suitable size. Then you should pour in the vodka, mix everything carefully but thoroughly.

After this, the vessel must be sealed with a plastic lid and allowed to brew for about 2 months in a dark room. Once every three days you need to shake the contents of the container.

After 2 months, the drink can be drained from the sediment and passed through a cotton wool filter several times until the tincture reaches the degree of transparency you require. After this, the drink is considered completely ready.

More spicy taste has a variant of the tincture obtained from apricot jam with walnuts. It is prepared using the technology described above, but in the end it has a richer flavor and aroma.

How to remove bitterness that appears in apricot liqueur

Alcoholic masterpieces prepared at home often begin to taste bitter over time. Apricot-based tincture is no exception. Such a negative change in taste is often associated with the presence of fusel oils in homemade alcohol. Connoisseurs homemade alcohol and the masters of its preparation, through their own experiments, have identified several effective ways eliminating bitterness.

One of the most popular methods answering the question of how you can remove the bitterness that appears in apricot liqueur, is freezing. The finished drink should be poured into a container made of glass or metal, placed in the freezer and cooled until an ice crust appears on the surface. It is she who will absorb the entire spectrum harmful substances, therefore, by removing it, you can get rid of the unpleasant aftertaste.

If there is no room in home freezer, you can use improvised means, which are the so-called “home filters”:

• Activated carbon.
• Potassium permanganate.
• Baking soda.

Activated carbon must be thoroughly crushed, wrapped in a piece of gauze folded several times, placed in a watering can and the finished alcohol passed through it. This method is considered to be the most common.

If potassium permanganate is chosen as a filter, then you need to take the powder in the following proportion: for 1 liter of infusion - 1 g of potassium permanganate. The required amount of the substance should be added to the finished drink and left to infuse for 3-5 hours. The powder will lead to the formation of a sediment in which all harmful elements will be concentrated. The liquid must be filtered through a cotton-gauze filter. If it is not possible to wait several hours for sediment to appear naturally, it is necessary to heat the liqueur mixed with potassium permanganate to a temperature of 70 °C and also strain it at the end.

In the case of soda, you will need 10 g of powder per 1 liter of alcohol for cleaning. The ingredients are mixed in one container and the liquid is left alone for 30 minutes. After the specified time has passed, it is shaken and then filtered. All fusel oils precipitate, which remains on the cotton wool during filtration. You can drink this drink after 12 hours.

Use the recipes presented above to create unique homemade delights and surprise all participants in the feast with extraordinary treats that are truly incomparable in taste, aroma and quality.