Apricot jam is a food product made primarily of apricots, sugar, and sometimes pectin.

Description of raw materials used in production.

• Apricots. Fresh or preserved fruit, often used in a pureed form.
• Sugar. Used to sweeten and preserve the jam.
• Pectin (optional). A stabilizer that may be added to aid the gelling of the jam.

Step-by-step summary of industrial production process.

• Selection. Apricots are selected, cleaned, and sometimes peeled.
• Fruit Preparation. Apricots are chopped and pureed or left in pieces, depending on the desired consistency.
• Cooking. The fruit is cooked with sugar, and if necessary, pectin.
• Cooling.The cooked jam is cooled to allow for gelling.

Form and color. 

Apricot jam has a spreadable consistency, with a color that can vary from pale yellow to orange, depending on the variety of apricot and preparation.

Commercial applications. 

Apricot jam is used in pastry-making, as a topping for bread and desserts, and can also be used in some culinary preparations like sauces and marinades.

Apricot (Prunus armeniaca) belongs to the Rosaceae family.

The genus Prunus also includes some interesting plants, from the point of view of the components, such as Prunus persica, Prunus mume, Prunus sibirica.

The main producers are:

• Turkey
• Iran
• China
• Japan
• Korea
• Italy
• France
• Spain

It is a very sweet fruit because it contains about 6.3% sugar and 2.5% pectin.

Commercial applications

The kernel has traditionally been used as a medicine against constipation, bronchitis, nausea, asthma.

Apricot is known for its health benefits, being rich in vitamins A and C, and fiber. In 100 grams of pulp there are about 10 mg of Vitamin C, in the kernel oleic acid, linoleic acid, amygdalin and a volatile oil, benzaldehyde.

Commercial applications

Diet and Cooking. Apricot, both fresh and dried, is widely used in cooking for making jams, pies, desserts, and as a snack.

Beverage Industry. It is used in the production of various beverages, like juices, liquors, and syrups.

Cosmetics. Apricot kernel oil is used in skincare and haircare products for its moisturizing and emollient properties.

Studies

Apricot kernel oil showed an antimicrobial potential due to the contents of benzaldehyde (90.6%), mandelonitrile (5.2%) and benzoic acid (4.1%). Antimicrobial activity had varying degrees of efficacy against 16 bacteria and two species of yeast (1).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a "controlled" form of intake, can be considered a chemopreventive agent (2).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (3). Do-it-yourself treatment is therefore highly  not recommended.

Apricot studies

References____________________________________________________________________

(1)  Lee HH, Ahn JH, Kwon AR, Lee ES, Kwak JH, Min YH.   Chemical composition and antimicrobial activity of the essential oil of apricot seed. Phytother Res. 2014 Dec;28(12):1867-72. doi: 10.1002/ptr.5219

(2)  Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4.

(3)  Dalkiran T, Kandur Y, Ozaslan M, Acipayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2018 Nov 5. doi: 10.1097/PEC.0000000000001644.