Apricot jam is a popular type of fruit preserve made from apricots. It has a sweet, tart flavor and smooth consistency. A key ingredient in many apricot jam recipes are apricot kernels, the seeds found inside apricots. But why add apricot kernels to apricot jam in the first place? There are a few main reasons:
Flavor
Apricot kernels contribute to the flavor of apricot jam in several ways. They provide a subtle almond-like, nutty taste that complements the sweetness of the fruit. When apricot kernels are crushed or chopped and cooked into jam, they release oils that enhance the overall apricot flavor. The kernels also give the jam an aromatic quality.
Texture
Incorporating chopped apricot kernels into apricot jam helps achieve the right balance of smooth and chunky texture. The small bits of kernels add body and variation in mouthfeel, so the jam is not one-dimensional soft and mushy. The crunch and texture from the kernels offsets the jelly-like apricot puree.
Thickening Power
Apricot kernels contain pectin, a type of soluble fiber that acts as a gelling agent and thickener when making jams and jellies. Using the kernels boosts the pectin content of apricot jam, helping it set up properly and achieve a spreadable yet thick consistency. The pectin in the kernels enhances the natural pectin in the apricots.
Nutritional Value
Apricot kernels provide nutrition like protein, fiber, healthy fats, and micronutrients to apricot jam. While jam is high in natural sugar from the fruit, the kernels add nutrients and make it more of a well-rounded food.
Common Questions About Apricot Kernels in Jam
Many people have questions about the purpose and use of apricot kernels when making homemade or commercially made apricot jam. Here are answers to some of the most frequently asked questions.
Why not just use pectin instead of apricot kernels?
Pectin can be substituted for apricot kernels as a thickening agent, but kernels provide more benefits. They offer flavor, texture, and nutrition that pectin alone does not. The kernels complement the apricots in a way that commercial pectin cannot. However, some recipes do use both pectin and apricot kernels.
Do you have to use apricot kernels?
No, apricot kernels are optional and notessential for making jam. However, they are included in most traditional apricot jam recipes because of the added flavor and texture they provide. Jam can be made from just apricots, sugar, lemon juice and pectin. But for the best apricot jam flavor and consistency, apricot kernels are recommended.
What if you can’t find fresh apricot kernels?
Commercially produced apricot kernels are available dried, chopped, ground into meal, or as an extract. These products can substitute fresh kernels when making apricot jam. Just use about the same quantity as you would fresh kernels. Check that dried kernels are not sulfur treated.
Do you eat the kernels in apricot jam?
Typically the apricot kernels are chopped or broken into small pieces in jam, but still visible and enjoyable to eat. However, if you prefer not to eat the kernels, they can be strained out after cooking and before canning the finished jam.
Are apricot kernels safe to eat?
In small quantities, apricot kernels are safe for most people to consume. However, they do contain a compound called amygdalin that can break down into hydrogen cyanide. Eating very high amounts of apricot kernels could potentially be dangerous. But the small amount in a portion of jam is not toxic. Still, pregnant women and children should avoid excess consumption of kernels.
Do apricot kernels add calories to jam?
Apricot kernels are relatively low in calories, so they add minimal calories to jam. A 2 tablespoon serving of jam with kernels provides about the same number of calories as jam without kernels – around 60 to 80 calories. The calorie count is based mostly on the sugar and fruit.
Step-By-Step Instructions for Making Apricot Jam with Kernels
Making apricot jam with kernels at home requires just a few simple steps:
Ingredients:
- 2 lbs fresh apricots, pitted and chopped
- 1 cup white sugar
- 1/4 cup honey or agave nectar
- 1/4 cup lemon juice
- 1 cup water
- 1 tsp vanilla extract
- 1/4 cup apricot kernels, chopped
Equipment:
- Pot
- Wooden spoon
- Ladle
- Jar funnel
- 4 x 8oz glass jars with lids
Instructions:
- Rinse apricots, remove pits and chop into small pieces. Reserve pits.
- Crack open pits with a nut cracker to remove apricot kernels. Chop kernels into small pieces.
- Add chopped apricots, sugar, honey, lemon juice and water to pot. Bring to a boil over medium heat, stirring frequently.
- Once boiling, reduce heat and simmer for 20-25 minutes until thickened and apricots are very soft.
- Remove pot from heat. Carefully ladle hot jam into a glass jar using funnel. Leave 1/4 inch headspace.
- Remove air bubbles by sliding a chopstick around the inside of the jar. Wipe rim clean.
- Secure lid tightly. Repeat packing process for remaining jars.
- Process sealed jars in boiling water bath for 10 minutes to seal.
- Store properly sealed jars of apricot jam in a cool, dark place for up to 1 year.
The chopped apricot kernels can be added in the beginning with the other ingredients, or halfway through cooking once the fruit is softened. Their pectin will help the jam thicken as it cooks.
The History of Apricot Jam
Apricots originated in China over 4,000 years ago. They traveled along the Silk Road trading route to the Middle East and were later brought to Europe. Apricots were being cultivated in ancient Rome and Greece back to the early 1st millennium BCE.
Once sugar became more widely available in the 13th and 14th centuries, fruit preserves like apricot jam became popular. The first apricot jam recipes may have been developed in Turkey and Armenia where apricots were abundant. The tradition of apricot jam making spread across Europe and also took hold in North America as apricots were planted by colonists.
Home cooks developed unique regional apricot jam recipes using local ingredients. In America, native corn syrup sometimes replaced cane sugar. Early pectin substitutes derived from apples and citrus fruits were used to help apricot jam set.
Today, apricot jam remains a beloved conserve around the world. It is mass-produced by major brands as well as made in small batches by home canners. No matter how it is prepared, apricot jam still benefits from the signature flavor provided by apricot kernels.
Nutrition Facts of Apricot Jam with Kernels
Apricot jam made with added apricot kernels offers a nutrition boost compared to jam without kernels. Here is a nutrition facts comparison of a 1 tablespoon serving:
Apricot Jam with Kernels
| Nutrient | Amount |
|---|---|
| Calories | 78 |
| Protein | 0.5 g |
| Carbohydrates | 19 g |
| Sugar | 16 g |
| Fiber | 0.5 g |
| Fat | 0.1 g |
| Vitamin C | 1 mg |
| Calcium | 5 mg |
Apricot Jam without Kernels
| Nutrient | Amount |
|---|---|
| Calories | 74 |
| Protein | 0.2 g |
| Carbohydrates | 19 g |
| Sugar | 17 g |
| Fiber | 0.3 g |
| Fat | 0.1 g |
| Vitamin C | 1 mg |
| Calcium | 3 mg |
The kernels provide a slight protein and fiber boost. They also contain micronutrients like magnesium, phosphorus, iron, zinc, copper and manganese.
Popular Brands of Apricot Jam
Several major brands manufacture mass-produced apricot jam that can be found in any grocery store. Smucker’s, Welch’s, Bonne Maman, and Polaner are leading jam makers.
Smucker’s
Smucker’s is one of the largest producers of packaged jams and jellies in the United States. Their apricot jam contains apricot puree, high fructose corn syrup, sugar, and 2% or less of fruit pectin, citric acid, and potassium sorbate as a preservative.
Welch’s
Welch’s apricot jam is made from fruit harvested from their own orchards. It is prepared with added pectin and citric acid. The ingredients are apricots, corn syrup, sugar, water, pectin, citric acid, and potassium sorbate.
Bonne Maman
Bonne Maman is a French jam company known for using all natural ingredients. Their apricot jam contains only apricots, sugar, and lemon juice – no pectin or preservatives are added. The fruit pulp is chunky rather than pureed smooth.
Polaner
Polaner makes an “all fruit” apricot jam enriched with extra fruit juice. It has two varieties – one with added pectin and one without. Ingredients are apricots, corn syrup, concentrated apricot juice, sugar, and fruit pectin.
Tips for Making the Best Apricot Jam with Kernels
Here are some helpful tips for achieving high quality, great tasting apricot jam with apricot kernels:
– Use ripe, in-season apricots for the best flavor. Under-ripe fruit will make the jam too tart.
– The ratio of fruit to sugar will affect the jam’s consistency. Use 1 cup of sugar per 1 cup of chopped apricot flesh.
– Add lemon juice to boost the fruit flavor and pectin content. Start with 2 to 3 tablespoons.
– Chop the apricot kernels to release the oils and pectin. Keep pieces no bigger than 1/4 inch.
– Cook the jam over medium-high heat until it reaches 220°F on a jam or candy thermometer. This ensures it gels properly.
– To can the jam, use the boiling water bath processing method. This will create an airtight seal for long term storage.
– Store sealed jam jars in a cool, dark cabinet. Sunlight can cause discoloration and off-flavors over time.
– Refrigerate after opening. Consume apricot jam within 3 to 4 weeks for best quality and taste.
How to Use Apricot Jam
Apricot jam is very versatile in the kitchen. It can be used to make all kinds of sweet and savory recipes:
- Use as a spread on toast, biscuits, scones, muffins, crepes
- Fill shortbread thumbprint cookies
- Swirl into yogurt, oatmeal, cottage cheese
- Top waffles, pancakes, french toast
- Fill sandwich cookies like whoopie pies
- Spoon over ice cream, panna cotta, rice pudding
- Glaze over cakes and fruit tarts
- Whisk into vinaigrettes and salad dressings
- Brush over meat like pork chops and chicken
- Stir into cocktails like champagne, gin, vodka
With its sweet-tart taste, apricot jam is extremely versatile in baking and cooking. Get creative with unique flavor combinations using its mix of sweetness and bright apricot flavor.
Conclusion
Apricot kernels may seem like a mysterious ingredient, but they serve an important purpose in apricot jam. The kernels provide natural flavor, texture, thickening power, and nutrition. While not mandatory, apricot kernels are considered essential for making high quality, traditional apricot jam. Their subtle almond taste and crunchy bites take apricot jam to the next level. Kernels complement the sweetness of the fruit and allow the apricot flavor to shine. So for your next batch of homemade apricot jam, don’t forget to add the kernels!