Apricot jelly recipe for the winter. Apricot jam slices with gelatin

Apricot jam with gelatin turns out to be incredibly tasty, fragrant and seductive in appearance.

It will take you a little more time to prepare apricot jam with the addition of gelatin, but it will be simply impossible to break away from this delicacy!

Thanks to gelatin, the jam reaches the required density without prolonged cooking, and therefore retains a maximum of useful substances with minimal heat treatment.

Intense orange color, delicate aroma of ripe fruits and incomparable taste make this dessert one of the most favorite homemade preparations.

Recipes for apricot jam for the winter may vary slightly, so you need to choose the right one for you.

For jam, choose apricot varieties with an easily separated stone.

How to cook apricot jam with gelatin without water

Ingredients:

• apricots - 2 kg
• gelatin powder - 50 g
• sugar - 2 kg

Harvesting apricot jam for the winter:

1. Rinse the apricots and remove the pits.

2. Twist them through a meat grinder and put the resulting puree in a saucepan.

3. Mix sugar with gelatin and sprinkle apricots with this dry mixture.

4. Leave the puree for about 8 hours.

5. Place on slow fire and bring to a boil.

6. Boil for 5 minutes, removing the foam, place in sterilized jars, roll up and let cool.

How to make apricot jam with gelatin

Ingredients:

• apricots - 1 kg
• sugar - 800 g
• water - 100 ml
• instant gelatin - 3 tbsp. spoons

How to cook apricot jam for winter:

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1. Wash the apricots, remove the pits, chop the pulp and put it in a large enameled bowl.

2. Sprinkle with sugar, mix and leave for 2-3 hours to extract the juice.

3. Put the bowl on the fire and bring to a boil over medium heat.

4. Reduce heat to low and simmer for approximately 30 minutes, removing.

5. Remove the jam from the heat and leave to cool for 5-6 hours, preferably overnight.

6. The second time, cook for another 20 minutes and also cool.

7. Pour gelatin cold water and leave to swell for about 30-40 minutes.

8. Put the jam on the stove for the third time, after boiling, cook for 15 minutes, add gelatin, mix and hold on a very low heat for another 2-3 minutes.

9. Spread hot jam in dry sterilized jars and roll up with lids. After cooling, you can put away for storage.

Recipe for Apricot Jam with Gelatin and Lemon

Ingredients:

• apricots - 1.6 kg
• sugar - 1.1 kg
• sheet gelatin - 12 g
• water - 100 ml
• lemon juice - 2 tablespoons

How to make Apricot Jam with Lemon Juice:

1. Rinse the apricots and remove the pits. Finely chop or scroll in a meat grinder.

2. Soak gelatin in cool water.

If desired, you can put apricot kernels in jam, breaking the seeds, removing them and clearing them of brown films.

3. Transfer the fruits to a saucepan, cover with water and bring the mixture to a boil, removing the foam.

4. Reduce the heat and simmer the apricots for 10 minutes.

5. If you decide to add apricot kernels, grind them with a knife and add to the jam.

6. Then put the gelatin and lemon juice, mix well and simmer the jam for another 5 minutes.

7. Transfer to sterilized jars and roll up. Turn over and keep wrapped in a warm blanket until cool.

Apricots in gelatin for the winter - unusual jam from apricots with the addition of gelatin.

Apricots with gelatin delicious dessert which can be used to decorate cakes, pastries or eaten just like jam.

INGREDIENTS:

• Pitted apricots - 1 kg.
• Sugar - 1 cup
• Instant gelatin - 30 gr.
• Citric acid - 1/2 tsp
• Water - 100 ml.

How to cook apricots in gelatin for the winter:

Mix sugar with instant gelatin. Cut the apricots in half lengthwise and remove the pits. Put the apricots in a saucepan, sprinkling them with a mixture of gelatin and sugar. Cover the apricots with a lid and leave in the refrigerator for a day. During this time, the apricots should release juice.

After a day, take the apricots out of the refrigerator, add citric acid and water. If apricots have released a lot of juice, the amount of water can be halved.

Put apricots with gelatin on a small fire and bring to a boil. Then reduce the heat to a minimum and cook the jam for 5-6 minutes after boiling.

Arrange the finished jam in sterilized jars and roll up. Apricots in gelatin are ready for the winter. Bon appetit!

Apricot jelly - delicious tender delicacy. Suitable as an independent dessert, used in the design of cakes and other dishes. You can cook it for the future, in the summer there is an abundance of apricots. Apricots themselves are sunny fruits that have a mass of useful substances and energize good mood. Sweet, juicy, with a peculiar bright taste, and they are also very tender and beautiful in appearance. Jelly from them also turns out pretty, orange, joyful. Preparing it is not difficult at all, you need to take into account a few simple points.

Basic principles for making apricot jelly

For jelly, you need to choose fairly ripe, bright fruits with juicy pulp. They melt well.

Jelly can be prepared natural or, more often, with the addition of certain gelling agents.

In addition, sugar is added to apricots in various proportions.

gelling agents- gelatin, agar-agar, pectin, gelfix. Currently, sugar is also being produced, which already contains such substances in its composition. It is very convenient for making apricot jelly.

Apricot jelly can be combined - with the addition of other fruits, berries.

The cooking method is simple: apricots are prepared, boiled, rubbed or crushed with a blender, sugar is added.

Preparation consists in selecting high-quality fruits that are washed and pitted.

More often it is required to remove the skin from the fruit so that it is not felt in the tender jelly. However, you can do without it, a blender will help to grind apricots into a single mass, even with skins.

At the end, boiled apricots are combined with prepared gelatin, heated without boiling, and poured into storage. If the addition of gelling agents is not expected, they simply boil and pour.

It is better to store in a cool place.

A simple apricot jelly recipe

This basic recipe getting apricot jelly. The dish turns out tasty and pleasant in every way. There are no additives here, just fruits, sugar and water. This jelly is more like jam, but it has the desired structure due to a certain content of gelling substances in the fruit itself.

Ingredients

Approximately two kilograms of ripe apricots

A glass - one and a half water

Half a kilo or more of sugar.

Cooking method

Rinse the apricots, remove the pits, cut in half.

Fold in a container for cooking and keep over medium heat until completely softened - at least 20 minutes.

Allow the mass to cool slightly and rub through a sieve.

Put the resulting juice back on the fire, boil until the volume is reduced by a third.

In portions, add sugar at the rate of half a kilogram per liter of juice.

Dissolve the sugar over low heat, let it boil, try to see if it will gel - drop it on a plate and let it cool.

When the jelly is ready, pour it into jars. If the quantity is large and planned long-term storage, especially outside the refrigerator, it is better to sterilize the products. Roll up jars, cool, put away for storage.

Apricot jelly with gelatin

Not always natural apricot juice you can get jelly desired consistency. Rather, it will resemble apricot jam. If real jelly is required, it is better to add special substances. How to do this - there is an instruction on a pack of agar-agar, pectin, gelfix. The dosage of sugar is also usually indicated there. This - standard recipe which uses plain gelatin.

Ingredients

Kilogram with small apricots

A pack of gelatin - 20 grams

Two cups of sugar - maybe more

Glass of water.

Cooking method

Soak gelatin in half a glass of water.

Sort apricots, rinse, remove pits, cut in half.

Put in a saucepan, pour half a glass of water and put on a small fire.

After about half an hour, the apricots will be completely soft.

Rub them through a sieve. You can just beat with a blender, but then the jelly will be with tangible pieces of skin and pulp.

Heat gelatin until dissolved and pour into mashed potatoes, stirring well.

Heat to a temperature of about 80-90 degrees, avoiding boiling.

Pour into jars or molds, after cooling, put away for storage.

Dried apricot winter jelly

If in the winter “non-apricot” season you want apricot jelly or it is necessary for some recipe, dried apricots can always help out. These are dried apricots. A little water and heat - and now juicy fruits for jelly are ready.

Ingredients

A glass of dried apricots

3 cups water - not counting the water for the agar agar

Half a glass of sugar

half a lemon

Medium piece of agar agar.

Cooking method

Divide agar-agar into pieces and soak for a quarter of an hour.

Rinse dried apricots, put in a cooking container, add apricots and boil for about twenty minutes. Time to determine the softening of dried apricots.

Squeeze juice from lemon.

Rub the dried apricots together with the liquid through a sieve.

Add sugar, lemon juice, agar-agar to the resulting puree, put on the stove. The liquid should be about half a liter. If not enough, add water, after boiling it.

Heat the mass until all solid components are dissolved. Do not boil.

Pour into molds and refrigerate. The jelly usually hardens well within an hour.

Apricot jam jelly: another option if there is no fruit on hand

Apricot jelly can be made from dried apricots, or you can make jam. When not to use fresh apricots, the blank from the cellar will also fit. By the way, the jelly turns out delicious, and it’s even easier to cook it - after all, the fruits have already passed heat treatment. It remains to give them a jelly-like state.

Ingredients

Half a liter of apricot jam

Pack of gelatin 20 grams

Half a glass of water - possibly more if the jam is too thick.

Cooking method

Pour gelatin with half a glass of water, let it swell.

apricot jam- it should be without nucleoli, or they need to be selected then - it’s good to pierce with a blender to a puree state.

Put warm.

Melt the gelatin, but do not boil.

Pour melted gelatin into warm apricot puree, stir.

If necessary, add a few tablespoons of water - not raw, always boiled.

Heat the mixture to a hot state, but in no case boil.

Remove from heat, pour into a mold or several molds.

If the jam was with nucleoli, you can put them in jelly or decorate it after hardening.

Refrigerate.

Apricot and orange jelly dessert

This recipe involves making dessert dish, which is served to the table immediately. However, if such a jelly is to your taste, you can make it in more and stock up. Bright taste and the aroma of orange fits perfectly on the delicate texture of apricot jelly, saturating and enriching it. Cooking does not require much effort and expensive products.

Ingredients

600-700 grams of apricots

two oranges

Two cups of sugar - brown is good, but regular is fine too

Two packets of gelatin but 20 grams

Half a glass of water.

Cooking method

Wash the apricots, peel them, immerse them in boiling water for a couple of minutes - after that they are well cleaned. Remove bones.

Rinse and peel oranges. Squeeze out the juice.

Apricots are thoroughly chopped with a blender, adding Orange juice.

Pour sugar into the resulting mass and hold on fire until boiling.

Stir to dissolve sugar. Boil five minutes.

Soak gelatin in water first. After about half an hour, warm up in a water bath or in microwave oven until the gelatin dissolves, but do not boil.

Mix slightly cooled, but still hot apricot puree with gelatin.

Pour into molds or large molds, refrigerate.

When the jelly hardens, serve with whipped slicks.

Spicy dessert: apricot and peach jelly with ginger in champagne

This dish is unlikely to be suitable for storage for future use, although if you replace champagne with water, you can make delicious preparation. Apricots and peaches go great together. And in this recipe the use of champagne, pepper and ginger create a very special dessert. Ginger gives a spicy pungency. And for those who do not imagine spicy desserts, pepper can be excluded - ginger will be enough for originality.

Ingredients

3-4 large peaches

5-6 apricots

20-30 grams of ginger root

Half a small hot peppercorn

A glass - one and a half sugar

bottle of champagne

A bag of gelatin 20-25 grams.

Cooking method

Fruit is better to take not overripe, a little hard. Wash, remove bones, cut into pieces.

Soak the gelatin while the fruit is cooking, it will swell.

Remove skin from ginger, finely chop.

Remove the seeds from the pepper and also cut into pieces.

Pour a glass of champagne into a cooking container, add sugar, put ginger and pepper and boil for several minutes.

Add pieces of fruit and hold on fire for a couple more minutes to start boiling.

Melt the gelatin and pour, stirring, into the slightly cooled mixture of fruits and shaman.

Pour the rest of the champagne from the bottle, stir well and refrigerate to set.

Serve as a dessert for adults.

Tricks and secrets of making apricot jelly

When rubbing cooked apricots through a sieve, residues are formed. You can not wipe down to some skins, leave a little pulp and use it for baking stuffing, mixing with sugar.

IN apricot jelly you can add spices - cloves, cinnamon, citrus zest, allspice. Put them at the stage of heating the mashed product with sugar. Remove spices when pouring jelly into jars or molds. Although you can leave a clove inflorescence or a piece of dry cinnamon in a jar - it will be more fragrant.

By itself, jelly is designed for short-term storage. If you plan to make a harvest for the winter, it is better to sterilize the jelly poured into jars.

A less expensive method of pasteurization is also suitable - jars are placed in a container with hot water and withstand 10-15 minutes at a temperature close to boiling. Then they are taken out of the water, corked and cooled.

In any case, it is necessary to pour the jelly into storage in dry pre-sterilized jars. Cover with the same lids.

100 g - 180 kcal

Cooking time

One of the unusual but popular recipes canning is apricot jam with gelatin. When it is made, all vitamins are preserved in healthy fruits, the workpiece does not deteriorate for a long time, has an attractive and appetizing appearance, is quickly prepared and stored for a long time.
So that you do not have any special problems with the preparation of this preservation, you should listen to my advice. The most important thing is to choose ripe, juicy, but at the same time tight fruits without deformations and damage, preferably large. Gelatin can lose its binding properties during prolonged boiling, so it is best to add it at the end of cooking. Granulated sugar is also better to choose in our time, trying to make it sweet, without aftertaste. And then our jam will turn out excellent and wonderful for you, and everything will work out for you.

Ingredients:

• 3 kg apricots
• 2 kg sugar
• 5 tablespoons instant gelatin
• 1 teaspoon citric acid

How to make apricot jam with gelatin:

Wash the apricots, dry them on a towel and carefully remove the pits from them. If your fruits are too large, then it is better to cut them into slices.

Boil and spread hot in sterile half-liter jars, roll up.

The time for cooking should not be more than 7 minutes, otherwise the apricot fruits will fall apart and the preservation will lose its original appearance.

Already in the process of cooling our dish, you will see that in jars it acquires its jelly structure. At its core, this preservation is a five-minute, as it is not cooked for a long time, retaining all the vitamin potential.
The combination of fruits and gelatin forms a delicious, interesting and insanely delicious preparation, you can cook it not only for consumption in the winter, but also as independent dish. This practical jam in the form of jelly can be used as a layer for cakes, pastries, it can be successfully served with pancakes, pancakes and as a dessert in addition to nuts and various dried fruits. It is also very nice to have a cup of coffee or tea in winter time with this unique preservation. Our housewives can experiment and prepare the same twist, only use other fruits as the main ingredient, for example, blackberries, raspberries, strawberries, gooseberries, and even exotic orange, mango or kiwi.
The recipe for apricot jam with gelatin allows our housewives to get an unusual, healthy, beautiful and nutritious dish that will delight your family and guests.

How to make jam and apricot jam at home for the winter, recipes with photos are told in detail. Delicacies are offered to cook the classic way, as our grandmothers once did or enjoy modern technologies and cook sunny orange desserts in a slow cooker or bread machine. If there is very little free time, you can put in sugar syrup fruits straight from the pits. When you want to somehow refine yourself and impress, you should pay attention to more complex options and pamper your family, friends and loved ones with royal food from whole apricots boiled with kernels from the pits. Even the most fastidious gourmet, who is skeptical about homemade fruit preparations, will not refuse such sweetness.

Apricot slices cooked in clear syrup, or dense almost marmalade jam, in which tender apricot pulp complemented by oranges and lemons.

Which recipe to choose, the housewives will have to decide on their own. But it is very fortunate that any apricot treat, rolled up under a tin cover, will perfectly “live” until the cold season and will pleasantly brighten up with bright, summer taste harsh winter days.

Transparent apricot jam with slices - recipe with photo

Too ripe and soft fruits are not suitable for making transparent apricot jam. It is better to take slightly unripe and even greenish fruits that will not fall apart during heat treatment, will not cloud the syrup and perfectly retain their original shape. The lemon present in the recipe will help preserve the bright, saturated color dessert and will give the taste a subtle, piquant sourness. If the shades of citrus are not to your liking, you can exclude this component, and add a bag to the delicacy to enrich the aroma. vanilla sugar or a pinch of cinnamon.

Essential Ingredients for Clear Apricot Jam Sliced ​​Recipe

• apricot - 2 kg
• sugar - 2 kg
• water - 200 ml
• lemon - half

Step-by-step instructions on how to make clear jam from apricot slices

Luxurious pitted apricot jam - a royal recipe with a photo step by step

Recipe royal jam from apricots with pits is rather complicated and requires a large number free time. However, the finished delicacy with its unusual taste and aroma more than compensates for all labor costs.

Necessary ingredients for the royal recipe for stoned apricot jam

• apricots - 2 kg
• sugar - 2 kg
• citric acid - ½ tsp
• water - ½ l

Step-by-step instructions for luxurious pitted apricot jam

1. Select for jam strong, dense and slightly undercooked. ripe fruit no external damage or cracks.
2. Rinse thoroughly in running water, dry with a paper towel and carefully remove the seeds, being careful not to damage the integrity of the berry. To do this, insert a thin bamboo stick or pencil into the recess at the tail and carefully push the bone out in a circular motion.
3. Break the bones with a hammer, remove the nucleoli from them and stuff the apricots with them.
4. Into the deep enamel pan add sugar, pour in water and put on the stove. Bring to a boil over low heat and cook, stirring constantly, until the sugar crystals are completely dissolved.
5. Pour hot syrup over apricots stuffed with pit kernels and heat over low heat, regularly removing the foam that forms on the surface. When the mass boils, boil for 2-3 minutes, remove from the stove, cover with gauze or clean towel and leave to soak overnight.
6. The next day, repeat the operation with boiling again and again let it brew for about 12 hours.
7. Boil for the third time, pour in citric acid, mix gently, trying not to crush the apricots, put hot into jars and cork with sterilized lids.
8. Cover with a warm blanket, cool, and then take it to the cellar or basement.

Delicious pitted apricot jam in a slow cooker - a recipe for the winter

The beauty of making pitted apricot jam in a slow cooker is that it requires little to no attention. Household appliances do everything themselves and almost do not require the participation of the hostess. There is no need to spend a lot of time at the stove and worry all the time so that the workpiece does not burn. Enough to choose correct mode, set the timer, wait for the end of the program and enjoy a delicious, fragrant and sweet dessert.

Necessary ingredients for pitted apricot jam cooked in a slow cooker for the winter

• apricots - 2 kg
• sugar - 2 kg

Step-by-step instructions on how to make delicious winter apricot jam

1. Wash the apricots well in running water, dry them on a clean kitchen towel, remove the pits, and cut the flesh into slices.
2. Fold the pieces of fruit in a multicooker bowl, layering with granulated sugar.
3. Select the “Extinguishing” mode on the display, close the lid tightly and set the timer to 1 hour. After half an hour, pause, open the lid, mix the fruit mass, close again and continue cooking.
4. When the program runs and the unit turns off, select the “Steaming” mode, bring the mass to a boil, boil for 1 minute and immediately turn it off.
5. Pack hot in dry, sterile jars, tighten the lids, turn over, wrap in a thick warm cloth and leave to cool completely.
6. Store in basement or cellar.

Thick homemade apricot jam - grandmother's recipe

To make apricot jam thick, you need to make it without water. At least that's what the recipe used by our grandmothers says. For cooking, you need only the fruits themselves and granulated sugar. The syrup for the bundle is prepared from apricot puree, and then pieces of fruit are boiled in it until cooked. This gives the dessert a dense, almost honey-like texture.

Essential Ingredients for Thick Homemade Apricot Jam

• apricots - 3 kg
• sugar - 3 kg

Step-by-step instructions for grandmother's recipe for making thick apricot jam

1. Wash the ripe apricots, dry them, remove the pits and sort them out, dividing roughly in half into softer ones and those that are denser.
2. Pass the soft ones twice through a meat grinder with a fine mesh to get a liquid homogeneous puree.
3. Cut hard fruits large pieces, sprinkle with half a serving of sugar and leave for 3-4 hours to let the juice flow.
4. Mix the fruit puree with the remaining sugar and put on the stove. Cook over low heat, stirring constantly until the sugar is completely dissolved. Remove the emerging foam regularly.
5. When the semi-finished product boils, add apricot pieces and the juice that has separated, mix gently, reduce the heating level to a minimum and cook for about 25-30 minutes. Make sure that the mass does not stick to the bottom. To do this, stir the jam in a timely manner with a wooden spoon or spatula.
6. When hot, lay out in sterilized dry jars, roll up under tin lids, cover with a thick cloth and cool until room temperature.
7. Put away for storage in the pantry.

How to make apricot jam with gelatin in a bread machine - recipe with photo

Modern Appliances makes life much easier and helps quickly, without special efforts make home delicious and healthy meals. But the functions of "smart" machines are not limited to this. Kitchen units also cope with more complex tasks, for example, with the preparation of winter preparations.

This recipe tells how to cook into apricot jam not in a traditional pan, but in a bread machine. The composition includes edible gelatin, thanks to which the dessert acquires a pleasant density and is easily spread on bread, cookies or biscuits.

Necessary ingredients for making jam with apricots and gelatin in a bread machine

• apricots - 2 kg
• sugar - 2 kg
• gelatin - 100 g

Step-by-step instructions for the recipe for jellied apricot jam

1. Sort ripe, sweet apricots. Thoroughly wash dense, not crushed fruits, dry them on a paper towel, remove the bones, remove damaged or rotted places, and scroll the pulp through a meat grinder with a large mesh.
2. Mix sugar with gelatin, pour into the fruit mass, mix very well with a wooden spoon, cover with a clean kitchen towel and leave overnight at room temperature.
3. In the morning, mix the semi-finished product again, put it in the bowl of the bread machine, select the “Jam” mode in the menu and cook for an hour and a half.
4. When hot, spread the dessert in dry, sterilized jars and seal tightly with lids. Until winter, store in a cellar or basement, making sure that direct sunlight does not fall on the jam.

Simple apricot jam with orange and gelatin for the winter - recipe with photo

How to make apricot jam with orange for the winter, a simple recipe with a photo will tell. A delicacy cooked in this way will be quite dense due to the gelfix included in the composition and is suitable not only for use as a sweet dessert, but also for use as a filling for homemade baking.

Essential Ingredients for Easy Apricot Jam Boiled with Gelatin and Oranges

• apricots - 2 kg
• sugar - 1 kg
• oranges - 2 pcs
• water - 400 ml
• gelfix - 2 sachets

Step-by-step instructions on how to make delicious jam with apricots and orange for the winter

1. Sort apricots, take only very ripe fruits without visible damage, wash thoroughly in running water and put in a colander to dry. Then cut in half and remove the bones.
2. Rinse oranges, pat dry with a paper towel, cut into pieces of arbitrary shape and pass through a meat grinder together with apricots.
3. Pour fruit and citrus puree into a deep enameled pan, pour in water, add gelfix combined with two tablespoons of sugar and mix very well.
4. Place the container on the stove and bring to a boil over medium heat. When the mass begins to boil, add the remaining sugar, reduce the heat, mix again and wait again until the workpiece begins to boil.
5. Boil the jam for 3-4 minutes, regularly removing the escaping foam, then remove from the stove, pour into sterilized jars, roll up under tin lids, cover with a warm blanket and wait until the product cools down.
6. Until winter, store in a pantry or basement where sunlight does not penetrate.

Delicious apricot jam with orange and lemon - a recipe for cooking in a slow cooker

Rich and bright apricot jam with orange and lemon can be prepared in a slow cooker. The recipe is quite simple and does not require much effort. The finished delicacy turns out to be very unusual due to the original combination of the sweet taste of apricots with the piquant sourness characteristic of citrus fruits. The consistency of the treat resembles dense marmalade, and vanilla, which is part of the composition, gives the aroma exquisite shades.

Necessary ingredients for making jam with apricots, oranges and lemons in a slow cooker

• apricots - 1 kg
• sugar - 400 g + 3 tbsp
• orange - 1 pc.
• lemon - 1 pc.
• vanilla - 1/3 tsp
• water - 1 l

Step-by-step instructions on how to make delicious jam from oranges, apricots and lemon

1. Wash ripe but firm apricots and citrus fruits thoroughly in running water and dry on a paper towel.
2. Divide dry apricots into halves, remove the pit, cut into large cubes of the same size, sprinkle with sugar, mix gently and leave for 2-3 hours so that the fruit is saturated with quality.
3. Carefully remove the skin from the lemon and orange, and cut the flesh into squares, sprinkle with 3 tablespoons of sugar combined with vanilla, and mix very well.
4. Put all the ingredients in a multi-cooker bowl, mix gently again with a wooden spoon and pour water at room temperature so that it covers the contents by about 0.5 centimeters.
5. Cover with a lid, set the “Baking” mode on the menu display and cook the jam for at least 60 minutes.
6. When the water is almost completely evaporated, and the fruit mass acquires a dense thick consistency, turn off the unit. finished product Arrange in dry, sterilized jars, cork with lids and leave on the kitchen table until completely cooled.
7. Send for storage to cool place protected from sunlight.