Apricot jelly - the brightness of colors and tastes. A selection of various recipes for making apricot jelly
Servings: 4 half liter jars.
Cooking method:cooking
Preparation time: 30 min
Ingredients:
apricots 2 kg
sugar 2 kg
gelatin 4 tablespoons
vanilla sugar 1 tablespoon
citric acid 10 gr.
Step 1
Step 2
How to choose the right fruits for amber jam. We must take a slightly unripe fruit that will not be digested and will not turn into porridge. The slices should break easily and separate from the bone.
Step 3
Wash the apricots, cut them in half and put them in a bowl in one layer.
Step 4
Pour sugar into each half. When the first layer is laid out and sprinkled with sugar, we proceed to laying out the next layer, and so on.
Pour the remaining sugar on top. We leave the jam for the night to let the juice.
Step 5
In the morning we take a pan, pour the juice formed during the night into it.
Step 6
Boil it and pour it back to the slices
Step 7
And leave the jam to cool and soak in the juice.
We repeat the procedure after a few hours again. We do this so that the slices do not boil soft and remain whole.
Step 8
Then we take 4 tablespoons of gelatin and just sprinkle jam on them. We also add citric acid and vanilla sugar to the jam.
Step 9
Leave the gelatin to swell.
Step 10
Then gently stirring the jam, so as not to damage the slices, bring to a boil, but do not boil. Gelatin does not like long heat treatment, and if the jam is digested at this stage, it may become cloudy.
Cooking process:
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, 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 beloved 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 over low heat 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 the 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 with 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, chop 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 - an unusual apricot jam with the addition of gelatin.
Apricots with gelatin is a delicious dessert that 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!
Jelly, how often do you serve jelly as a dessert? Or maybe you serve cooked and fruit with fresh croutons?
But by the way, it doesn’t matter exactly how you serve them, the main thing is that you have a desire to prepare such a preparation for the winter. In this master class, I will tell you with great pleasure how to make apricot jelly. The recipe for the winter is simple and accessible to anyone who wants to make such a preparation on their own.
But first, let's look at all the necessary ingredients.
For the preparation of apricot jelly, you can use not quite ripe fruits.
- 1 kg of apricots;
- water - 400 grams;
- granulated sugar - 500 grams.
And having prepared all the essentials, we proceed to the process itself. Let's start with the apricots. We remove spoiled, rotten fruits and stalks. Wash the apricots in plenty of cold water. Then put them in a colander or on a fine sieve. Let the water drain. 
We cut the washed apricots along the groove into halves with a stainless steel knife. Remove pits from apricots. 
Then the prepared halves of apricots are placed in a saucepan. We pour water into it. For 1 kg of apricots, we should pour about 400 grams of cold water. We put the pan on the fire and boil the mixture until it is completely softened. 
And after the resulting softened mass is wiped through a medium sieve. Add granulated sugar to the puree. For 1 liter of juice, 500 grams of sugar will be required. Boil the mass until the volume is reduced by about 1/3 times. Check the jelly for readiness. Ready hot jelly is packaged in dry heated jars. We quickly cover them with lids and seal them hermetically. We turn the jars upside down and cover with a thick cloth to cool slowly. 
When all jars of apricot jelly are at room temperature, they can be safely sent for storage in a cool and dark place. I also advise you to pay attention to the recipe for cooking no less tasty, healthy and beautiful, which you can easily make according to our recipe. Enjoy your meal!
In the supermarket on the shelves you can find a product for every taste - at least ready-made jelly, at least, at least jam. But in any case, a home-made product will always be tastier, more aromatic, and most importantly, healthier than a store-bought one. Below you will learn how to make apricot jelly with gelatin.
Apricot jelly with gelatin for the winter
Ingredients:
- apricots - 1 kg;
- sugar - 1 kg;
- gelatin - 40 g.
Cooking
First, mix sugar and gelatin well. Apricots (they can simply be divided in half, or you can grind them in a meat grinder), we fall asleep with a sugar mixture. Stir and leave for 8 hours, then mix again and let it boil. Boil for 4 minutes. Pour boiling apricot jelly into jars, roll up or close with screw caps. It is better to store it in a cool place.
Apricot jelly - recipe
Ingredients:
- apricots - 2 kg;
- gelatin - 50 g;
- sugar - 1 cup.
Cooking
Wash the apricots thoroughly, divide them in half, removing the pits. We shift the halves into a saucepan and pour in water so that the fruit is completely covered with it. Put the pot on the fire and bring to a boil. Reduce the heat, add sugar and stir. Boil for about half an hour. After this, pour about half a glass of apricot compote, gradually pour in the gelatin, stirring to avoid the formation of lumps. We filter the rest of the apricot compote and pour in the diluted gelatin. We stir well. Cool slightly and pour into moulds. Then we send the future jelly to the refrigerator until completely solidified.
Also, you can put slices of apricots in molds, if they have not fallen apart during the cooking process, and pour liquid on top and send them to the cold until they harden.
How to make apricot jelly for the winter?
Ingredients:
Cooking
To prepare jelly from apricots, we choose not overripe fruits. We wash them and cut them into slices. We fill them with sugar and gelatin. We leave them for 10-12 hours. During this time, the apricots should release juice, and the sugar and gelatin should dissolve a little. After that, the resulting mass needs to be boiled a little. Pour half a glass of water into a container with future jelly and put the mass on fire. Stirring occasionally, bring to a boil and then boil for another 3 minutes over low heat. Then pour apricot jelly over clean ones.
