You can make dozens of apricot jam different ways: boil the apricots whole, perhaps stuffing them with nuts, making jam from the halves, or cutting the fruits into slices or small pieces. If you boil the fruits quickly, you can preserve in them the maximum amount of vitamins and microelements necessary for the proper functioning of the heart and the prevention of cardiovascular diseases.
General pointsIf you want to make tasty, healthy and beautiful apricot jam with gelatin, you can use any recipe, but a few points should be taken into account in any case.
First - we buy the right sugar. We take only domestically produced, refined sugar, but not refined sugar.
Secondly, choose apricots that are not soft, ripe, undamaged, without spots or bites. Overripe fruits will make jam; you can’t make jam from such apricots. Of course there must be fruits good varieties, sweet and aromatic, “pineapple” or “lemon” apricot is also suitable for jam.
Third, if you have never prepared anything like this and do not know how to properly prepare apricot jam with gelatin, remember that gelatin loses its properties when boiled. Therefore, we warm it up, but do not boil it, add it at the very end and do not sterilize the jam.
Everything will work outAromatic apricot jam in slices with gelatin is the easiest to prepare; even slightly damaged fruits are suitable for it, the main thing is that they are hard.
Ingredients:
- ripe apricot fruits – 3 kg;
- instant (can be in plates) – 70 g;
- purified (filtered or boiled) water – 2 liters + 2 glasses;
- Domestic refined white sugar (sand) – 2 kg;
- high quality – 15 g.
Preparation
We reconsider the apricots, wash them well without damaging the surface, let the water drain or wipe them with paper towels. We cut the fruits into slices - into 8-10 parts each, setting aside the seeds. Place the apricot slices in a deep enamel bowl or in a clean cauldron. Boil 2 liters of water, add sugar and boil for several minutes, stirring. Strain the syrup and pour “hot” apricot slices. Let's set our jam to cook. From boiling, cook for 10 minutes, stirring, skimming off the foam and making sure that the boil is not intense. Remove from heat and let the jam cool. We repeat the cooking procedure twice more. When we boil it for the third time, add citric acid and prepare the gelatin: soak it in 2 glasses of warm (about 40 degrees) water, leave it for an hour so that it dissolves well, warm it up to about 80 degrees and filter. We pour in the resulting solution immediately before rolling up the jam, so we wash and sterilize the jars in advance. If you do not violate the procedure, it will work out amber jam, similar in consistency to jelly, tasty and healthy.
Let's add vitaminsYou can enrich jam with vitamin C by adding citrus fruits to it. You will get incredibly tasty apricot jam with orange and gelatin.
Ingredients:
- apricot fruits, ripe, not soft – 5 kg;
- boiled or bottled water – 3 l;
- oranges are medium-sized, sweet, maybe red – 1 kg;
- domestic refined white granulated sugar – 4 kg;
- gelatin (preferably instant) – 80-100 g.
Preparation
Wash in warm water oranges, check to see if there are any traces of wax left on the skin, which is sometimes used to treat the fruits. Cut each orange into 4 parts, then chop into thin slices. Wash the apricots and cut them into the same slices as in the first recipe. Place the fruits in a container for making jam, pour in syrup (boil 2.5 liters of water and boil with sugar for 5 minutes). We cook the jam in the same way - in 3 stages, at the last stage we add gelatin, after soaking it in the remaining water and heating it so that it dissolves. You can make apricot jam with gelatin for the winter, or you can simply please your family with a delicious delicacy.
In the supermarket shelves you can find a product for every taste - even ready-made jelly, even jam. But in any case the product homemade It will always be tastier, more aromatic, and most importantly, healthier than store-bought. 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.
Preparation
First, mix the sugar and gelatin well. Apricots (you can simply divide them in half, or you can grind them in a meat grinder) fall asleep sugar mixture. Stir and leave for 8 hours, then stir again and let it boil. Boil for 4 minutes. Boiling apricot jelly pour 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 glass.
Preparation
Wash the apricots thoroughly, divide them in half, removing the pits. Place the halves into a saucepan and add water until the fruit is completely covered. Place the pan 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 add gelatin, stirring to avoid the formation of lumps. Rest apricot compote strain and pour in the diluted gelatin. Stir well. Cool the mixture slightly and pour into molds. Then we put the future jelly in the refrigerator until it hardens completely.
You can also put apricot slices in the molds, if they did not fall apart too much during the cooking process, then pour liquid on top and refrigerate until they harden.
How to make apricot jelly for the winter?
Ingredients:
Preparation
To prepare apricot jelly, select unripe fruits. We wash them and cut them into slices. Cover them with sugar and gelatin. Leave them for 10-12 hours. During this time, the apricots should release juice, and the sugar and gelatin should dissolve a little. After this, the resulting mass needs to be boiled a little. Pour half a glass of water into the container with the future jelly and put the mixture on fire. Stirring occasionally, bring to a boil and then simmer for another 3 minutes over low heat. Then pour the apricot jelly into clean ones.
Apricots in jelly
Recipe for an unusual preparation for the winter: aromatic apricots in delicate jelly
The preparation time for this is one day. Choose ripe, but firm and firm fruits. It is advisable to choose a variety of apricots that do not have unpleasant hard veins. Sterilize jars in advance. It is better to roll the jam into half-liter containers.
The jam turns out very fragrant and tender with delicious jelly instead of liquid juice. Suitable both for decoration and as an independent dessert for tea.
Ingredients for apricots in jelly:
- 1.5 kg apricots (weight indicated already peeled)
- 700-750 g granulated sugar
- 45-50 g gelatin
Preparing apricots in jelly for the winter
Wash the apricots thoroughly and dry them, placing them on a clean kitchen towel. Then separate the seeds, carefully opening the fruits so that the halves remain intact.
Place the prepared apricot slices in a large container (basin or pan) in which you will prepare the jelly. Sprinkle apricots with sugar.
There is no need to stir the apricot slices, but you need to gently shake them periodically so that the sugar is evenly distributed and does not fall to the bottom. Leave it like this for 5-7 hours. During this time, the apricots will release juice.
When the sugar is almost completely dissolved, mix the apricot slices with your hands.
Sprinkle gelatin on top, trying to cover the apricot slices in an even layer. Mix gently with your hands and leave on the kitchen counter for about 2 hours until the gelatin dissolves. Stir the slices from time to time.
Place the apricots with gelatin in sterilized jars and cover with sealing lids. Place the jars in a saucepan, placing a clean cloth or thin towel, pour water just above half the jar, bring to a boil and sterilize no more than 15 minutes.
Attention! When you put the apricots in the jars, leave some space, as they will rise during boiling.
At the end of sterilization, the jars are removed from the pan one at a time and rolled up. Then they need to be turned over and placed on a towel. While the apricots in the jelly are hardening, they need to be turned over several times from the lid to the bottom so that they are evenly distributed throughout the jar. If this is not done, the apricots will rise to the top, and the jelly will remain at the bottom, which does not affect the taste.
Bon appetit!
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 charging with a 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 a 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
It is not always possible to obtain jelly of the desired consistency from natural apricot juice. 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
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, stock 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 about 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 creates 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.
→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. There’s also just 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 apricot jelly from the remaining puree for ice cream, just a little, 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.)))
