Apricot jelly – brightness of colors and tastes. A selection of various recipes for making apricot jelly

I love summer! Especially for the abundance of berries and fruits at the market... When your eyes just run wild and you want to buy everything. I love walking between vegetable stalls, inhaling the aromas of “real” apricots, plums, tomatoes, I love poking around and choosing the most beautiful ones... Thanks to our sellers, they have long been accustomed to my quirks. So many ideas appear right on the market about what to cook, but almost all of them remain there. And there’s simply a catastrophic lack of time, and it’s difficult for my family to eat so many desserts every day. It was like that yesterday... I ran to the market ONLY for mozzarella and champignons, for Zhenya’s lasagna, but in the end... there were 1 kg on the table... plums, apricots, cherries, red and black currants, a jar of raspberries and three banana (!). There was some super idea about bananas, but for the life of me I can’t remember what it was. I also surprised the saleswoman when she began to choose the ripest, already discounted apricots. Their intoxicating aroma made me want ice cream... fragrant. By the way, it’s in the freezer, waiting in the wings. There was no time to shoot today (Friday, it’s my spring cleaning day, and here... there are no options), and yesterday it didn’t have time to freeze. But yesterday I made ice cream from the remaining puree apricot jelly, quite a bit, but very tasty. And besides, it "posed" with such pleasure, I couldn't stop. Usually I spend no more than 25 minutes photographing one dish, but here it goes.)))

For 3 small glasses you needed:
- 150 ml apricot puree,
- 150 ml heavy cream,
- 3 tbsp sugar (to taste),
- a little lemon juice,
- 1 tbsp gelatin,
- apricots for decoration.

Soak gelatin in 2 tbsp cold water for the time indicated on the package. Heat the cream and dissolve the gelatin in it. Add sugar, stir well. Pour in the puree and lemon juice. Strain everything through a sieve and pour into molds and glasses. Place in the refrigerator until completely set for several hours. Before serving, garnish with apricot slices.

And I had such a wonderful breakfast today... pieces of apricots, yogurt (store-bought, of course, which I usually don’t eat), homemade granola... it was delicious.)))

Apricots are one of the few fruits that are endowed not only great taste and aroma, but also very beneficial for the body. Apricot jelly for the winter is one of the simplest and easiest ways to quickly and deliciously prepare a dessert. But, unfortunately, the season of these amazing fruits is short-lived, so many modern housewives try to prepare as much as possible for the winter, so that they can later enjoy their wonderful taste.

Apricot jelly or jam can be prepared from both fresh and frozen fruits - in any case, the recipe will turn out healthy and rich.

Many photos show that apricot jam for the winter is not only beautiful, but also appetizing - you can safely serve it on the table without fear that you won’t like the dish. The preparation recipe is quick: you only need an hour to prepare several kilograms of fruit.

The benefits of apricot preparations

These fruits, especially in winter time, are necessary for the immune system (especially for children). Apricots are great for anemia, as they contain a lot of iron. Potassium, which is part of the fruit, strengthens bones and heart muscle, and also has a beneficial effect on the condition of the body.

It is impossible not to notice that in apricot preparations There is a considerable amount of phosphorus, which properly affects memory and the condition of internal organs.

Apricot jam and jelly are famous for their popularity nowadays: many people buy this delicacy not only to serve it with tea, but also to saturate the body with useful substances and microelements, which natural jelly a lot. But, unfortunately, dyes and flavor enhancers are often added to store-bought products, saving on fruit.

Therefore, it would be better to prepare your own, homemade jam, which will be endowed a huge amount vitamins, and it will also turn out aromatic, rich and very tasty.

What products can be added to the recipe?

In addition to apricots and sugar, many modern housewives add many ingredients to the recipe to slightly diversify it (many photos of the dessert can tell us this). The most appropriate and popular products are:

• gelatin
• berries (currants, gooseberries, strawberries, cherries, raspberries)
• fruits (apples, bananas, pears)
• freshly squeezed juices

Each ingredient will complement the recipe in its own way and make it very healthy, tasty and nutritious.

To prepare it you will need:

• kilogram of apricots (you can take overripe ones)
• glass of water
• 500 grams of sugar (per liter of puree made)

Cooking method:

Making apricot jelly for the winter is quite simple.

Since apricots contain pectin, overripe fruits can be used to prepare thick jelly, without adding any extraneous products, such as gelatin. Apricots in jam or jelly, as seen in the photo, should be ripe, juicy and with bright skin. Great option- freshly picked fruits that have not had time to wilt slightly and lose most of the juice.

The fruits in this jelly recipe must be taken whole: damaged or bruised ones will not work.

The first step to preparing for the winter is to thoroughly wash the fruit and remove the seeds from them. This is quite simple to do - cut the fruit along the dimple and carefully remove the seed.

Place the prepared fruits in a saucepan, add water (a glass) and cook for about 10 minutes after boiling.

As a result, the apricot should become soft.

Then we transfer the fruits into a colander and let them drain thoroughly. After this, carefully grind the apricots until homogeneous mass, as shown in the photo. If there is any skin left after grinding, remove it from the puree.

You can also grind the fruits using a blender or meat grinder (this method is good if you make large number jelly).

Quantity fruit puree after pureeing should be at least a liter. Transfer the mixture to a saucepan, add sugar and cook for low heat until the jelly has reduced by half in volume. If the fruits are sweet, you can add less sugar.

You can check the readiness of the dish using a saucer, onto which you need to drop a drop of the mixture: if it does not spread, you can remove the jam from the heat and put it in pre-sterilized jars.

That's all - apricot jelly is ready for the winter. All you have to do is take the jars to the basement as they cool. This recipe is good because the dish turns out very juicy and bright, which can be confirmed by many photos.

Number of 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 tbsp

citric acid 10 gr.

Cooking process:

• Step 1

• Step 2

  
  

  How to choose the right fruits for amber jam. We must take slightly unripe fruits that will not be digested and turn into mush. The slices should break easily and separate from the pit.

• Step 3

  
  

  Wash the apricots, divide them into halves and place 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, etc.

  Sprinkle the remaining sugar on top. Leave the jam to release the juice overnight.

• Step 5

  
  

  In the morning, take a saucepan and pour the juice formed overnight into it.

• Step 6

  
  

  Boil it and pour it back into the slices

• Step 7

  
  

  And leave the jam to cool and soak in the juice.

  We repeat the procedure again after a few hours. We do this so that the slices do not boil over and remain intact.

• Step 8

  
  

  Then take 4 tablespoons of gelatin and simply sprinkle the jam with it. We also add it to the jam. citric acid and vanilla sugar.

• Step 9

  
  

  Leave the gelatin to swell properly.

• Step 10

  
  

  Then, carefully stirring the jam so as not to damage the slices, bring it to a boil, but do not boil. Gelatin does not like long heat treatment and if the jam is overcooked at this stage, it may become cloudy.

Apricot jelly – delicious delicate delicacy. Suitable as a stand-alone dessert, used to decorate cakes and other dishes. You can cook it for future use, when there is an abundance of apricots in the summer. Apricots themselves are sunny fruits with mass useful substances and loaders good mood. Sweet, juicy, with a unique bright taste, and they are also very tender and beautiful in appearance. The jelly from them also turns out cute, orange, and joyful. It’s not difficult to prepare; you just need to take a few simple points into account.

Basic principles for making apricot jelly

For jelly, you need to choose fairly ripe, brightly colored fruits with juicy pulp. They boil well.

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

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

Gelling agents– gelatin, agar-agar, pectin, gelatin. Currently, sugar is also produced that already contains such substances. It is very convenient for making apricot jelly.

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

The cooking method is simple: Apricots are prepared, boiled, pureed or crushed in a blender, sugar is added.

Preparation consists of selecting high-quality fruits, which are washed and pitted.

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

The boiled apricots are finally combined with prepared gelatin, heated without boiling, and poured for storage. If adding gelling agents is not intended, simply boil and pour.

It is better to store in cool place.

A simple apricot jelly recipe

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

Ingredients

Approximately two kilograms of ripe apricots

A glass - one and a half water

Half a kilogram or more of sugar.

Cooking method

Wash the apricots, remove the pits and cut them in half.

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

Let the mixture cool slightly and rub through a sieve.

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

Add sugar in portions 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 gels - drop it onto a plate and let it cool.

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

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 are instructions on the pack of agar-agar, pectin, gelfix. The dosage of sugar is usually indicated there as well. This - standard recipe, which uses simple gelatin.

Ingredients

A kilogram with a small apricots

A pack of gelatin – 20 grams

Two glasses of sugar - possibly more

A glass of water.

Cooking method

Soak gelatin in half a glass of water.

Sort through the apricots, rinse, remove pits, and halve.

Place in a saucepan, pour half a glass of water and place on low heat.

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

Rub them through a sieve. You can simply beat it with a blender, but then the jelly will have noticeable pieces of skin and pulp.

Heat the gelatin until dissolved and pour into the puree, stirring well.

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

Pour into jars or molds, and after cooling, store.

Winter jelly from dried apricots

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

Ingredients

A glass of dried apricots

3 cups of water - not including water for agar-agar

Half a glass of sugar

Half a lemon

Medium piece of agar agar.

Cooking method

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

Wash the dried apricots, put them in a cooking container, add apricots and boil for about twenty minutes. Determine the time by softening the dried apricots.

Squeeze juice from lemon.

Rub dried apricots and liquid through a sieve.

Add sugar, lemon juice, agar-agar to the resulting puree and place on the stove. There should be about half a liter of liquid. If it’s not enough, add water after boiling it first.

Heat the mixture until all solid ingredients have dissolved. Do not boil.

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

Apricot jelly made from jam: another option if you don’t have fruit on hand

Apricot jelly can be made from dried apricots, or from jam. When it is impossible to use fresh apricots, something from the cellar will also work. By the way, the jelly turns out delicious, and it’s even easier to prepare it - after all, the fruits have already passed heat treatment. All that remains is to give them a jelly-like state.

Ingredients

Half a liter of apricot jam

Pack of gelatin 20 grams

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

Cooking method

Pour half a glass of water over the gelatin and let it swell.

Apricot jam- it should be without kernels, or they need to be selected then - beat well with a blender until pureed.

Let it warm up.

Melt the gelatin, but do not boil.

Pour melted gelatin into warm apricot puree and stir.

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

Heat the mixture until hot, but under no circumstances boil it.

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

If the jam had kernels, you can put them in the jelly or decorate it after it hardens.

Cool in the refrigerator.

Apricot and orange jelly dessert

This recipe involves cooking dessert dish, which is served to the table immediately. However, if you like this jelly, you can make it in more and stock up for future use. Bright taste and the aroma of orange fits perfectly onto the delicate texture of apricot jelly, saturating and enriching it. Preparation does not require much effort or expensive ingredients.

Ingredients

600-700 grams of apricots

Two oranges

Two glasses of sugar – brown is good, but regular sugar will do

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 clean well. Remove the seeds.

Wash and peel the oranges. Squeeze out the juice.

Grind the apricots thoroughly in a blender, adding Orange juice.

Pour sugar into the resulting mass and keep on fire until it boils.

Stir until the sugar dissolves. Cook for five minutes.

Pre-soak the gelatin in water. 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 forms, put in refrigerators.

When the jelly has hardened, serve with whipped slicks.

Savory dessert: jelly of apricots and peaches with ginger in champagne

This dish is unlikely to be suitable for storing for future use, although if you replace the 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 adds a spicy pungency. And for those who don’t fancy spicy desserts, pepper can be omitted - for a unique look, ginger will be enough.

Ingredients

3-4 large peaches

5-6 apricots

20-30 grams of ginger root

Half a small hot pepper

A glass - one and a half sugar

Champagne bottle

A packet of gelatin 20-25 grams.

Cooking method

It is better to take fruits that are not overripe and slightly hard. Wash, remove seeds, cut into pieces.

Soak the gelatin while the fruit cooks; it will swell.

Peel the ginger and chop finely.

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

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

Add the fruit pieces and simmer for a couple more minutes until it begins to boil.

Melt the gelatin and pour, stirring, into the slightly cooled mixture of fruit 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

Rubbing cooked apricots through a sieve will create residue. You don’t have to wipe it down to just the skins, leave a little pulp and use it for filling baked goods, mixing it with sugar.

You can add spices to apricot jelly - cloves, cinnamon, citrus zest, allspice. Place them at the stage of heating the pureed product with sugar. Spices are removed when pouring the jelly into jars or molds. Although you can leave a clove inflorescence or a piece of dry cinnamon in the jar - it will be more fragrant.

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

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100 g - 180 kcal

Cooking time

One of the unusual but popular recipes canning is apricot jam with gelatin. During its production, all vitamins are retained in healthy fruits, the product does not spoil 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 preparing 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 or damage, preferably large in size. Gelatin may lose its binding properties when boiled for a long time, so it is best to add it at the end of cooking. Granulated sugar Also, nowadays it is better to choose, tasting, so that it is sweet, without aftertaste. And then your jam will turn out excellent and wonderful, and everything will work out for you.

Ingredients:

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

Method for making apricot jam with gelatin:

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

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

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

Already in the process of cooling our dish, you will see that in the jars it acquires its jelly structure. At its core, this preservation is a five-minute preserve, since it does not cook for a long time, retaining all its vitamin potential.
The combination of fruits and gelatin forms a delicious, interesting and incredibly tasty preparation; you can prepare it not only for use in 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 pleasant to drink a cup of coffee or tea in winter with this unique preserve. 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, which will delight your family and guests.