Apricot jelly - 6 step-by-step recipes for the winter

In the summer season, the hostesses prepare all kinds of fruit treats: pies, compotes and, of course, jams, preserves and jellies. Blanks for the winter will keep this mood and warmth and give memories of summer in winter. Apricot jelly is an unusual and delicious treat that the whole family will fall in love with.

Thick jelly of pitted apricots for the winter

The best dessert you can enjoy over a cup of tea on a cold winter evening is apricot jelly. And it's not about what they sell in boxes in stores. It's about thick and tasty jelly, which is harvested in jars for the winter, so that even in cold weather you can enjoy the taste and benefits of summer fruits.

Cooking time - 30 minutes

Cooking time - 1 hour

Servings - 3

Ingredients:

• Apricots - 1 kg.
• Granulated sugar - 500 gr.
• Water - 400 ml.

• 
  Start by preparing the fruit. Go through them for ripe and soft fruits. If any apricots are slightly flawed, cut carefully. Wash the fruit thoroughly under running water, especially if you bought it.
• 
  Remove the stalks. Break the fruits into halves with your hands and remove the seeds. If this is problematic due to the fact that the fruit is too soft, use a knife. Cut the apricots into quarters.
• 
  Transfer the chopped fruit to a large saucepan. Pour water there. Place the bowl of fruit over medium heat and simmer until tender. Then drain the water.
• 
  Take another saucepan and place a sieve on it. Send boiled fruits into it in parts and rub them in mashed potatoes. To do this, you can use a special device or a tablespoon. Add sugar to a saucepan with mashed potatoes and stir. Put the future jelly on medium heat and cook until it has reduced in volume by a third.
• 
  Sterilize the jars and lids by immersing them in boiling water for 3-4 minutes. Pour hot jelly into half-liters and close hermetically with prepared lids. Place the jars upside down, cover with a thick cloth or small blanket and leave to cool completely. Store the finished treat in a cellar or other cool place.

Bon Appetit!

How to cook delicious apricot jelly with agar agar for the winter?

There are many binders available to make delicious jelly easy and simple. They do not give any taste, but they help to create the very consistency for which jelly is famous. One of them is agar-agar. It helps products to solidify at room temperature, which is different from all others.

Cooking time - 30 minutes

Cooking time - 1 hour

Servings - 3

Ingredients:

• Apricots - 1 kg.
• Granulated sugar - 500 gr.
• Agar-agar - 1 packet

Cooking process:

1. Sort and rinse the fruit thoroughly. Cut each fruit in half and remove seeds and stalks. Choose ripe but firm apricots. It is they who will keep their shape well in jelly.
2. Place apricots and sugar in a deep saucepan. To do this, on the bottom of the dish in one layer, lay the halves of the apricots with the cuts up and sprinkle with sugar. Put another layer of apricots with sugar on top in the same way.
3. Repeat until you run out of fruit. This will help the fruit drain faster and absorb the sweetness. Leave the pot for at least a few hours or overnight for more juice.
4. Drain a small portion of the fruit liquid into a cup. Open a bag of agar agar and pour the contents into this mug. Stir until completely dissolved. Add the solution back to the apricots. Stir gently so as not to damage the delicate fruits. Place the saucepan on the fire and bring to a boil. Cook for another 4 minutes. Carefully remove the resulting foam with a spoon. At this stage, it is no longer possible to stir the jelly with a spatula, fork or spoon, otherwise the apricots will fall apart. To prevent the jam from burning, gently shake the pan itself in a circular motion.
5. Prepare a container for blanks. Sterilize the jars and lids in a 120-degree oven for 10 minutes. This is to prevent the jelly from souring. Using a tablespoon, gently place the apricots in the jars and cover them with liquid. Preserve and wait until it cools completely. Store the jelly in a cool dark place and serve with hot tea.

Bon Appetit!

Thick apricot jelly with gelatin for the winter

The most popular product for making any jelly is gelatin. And not for nothing, it is easy and convenient to work with. The product gives exactly the result that was expected without the risk of failure. In addition, it is easy to find it in any, even the smallest, store. Apricot jelly will appeal to children and adults.

Cooking time - 30 minutes

Cooking time - 20 hours

Servings - 3

Ingredients:

• Apricots - 600 gr.
• Granulated sugar - 500 gr.
• Gelatin - 15 gr.
• Water - 60 ml.
• Lemon juice - 1 tsp

Cooking process:

1. Prepare the apricots for jelly, they should be ripe and juicy, but not too soft, otherwise the fruit will disintegrate and will not look very attractive in the jelly. Rinse the apricots well under running water and pat dry with a towel to remove excess moisture. Cut each fruit in half and remove the seeds. Remove the stalks too.
2. Pour the gelatin into a large heavy-bottomed saucepan. Add granulated sugar there. Stir dry ingredients.
3. Transfer the halved apricots to the same saucepan and stir gently so as not to damage the delicate fruits. Cover the pot with a lid and let the fruit infuse and let the juice sit for 20 hours at room temperature.
4. After this time, move the pot to the stove. Pour in water and a spoonful of lemon juice. The acid will keep the jelly from spoiling too quickly in the jar. If you don't have lemon or lemon dressing, use citric acid. Cook the future jelly over high heat.
5. When the liquid comes to a boil, reduce heat and cook for about 5 minutes, stirring constantly with a wooden spatula. As the foam develops, scoop it off with a spoon.
6. Wash and sterilize jars and lids thoroughly in the oven or in boiling water. If the vessels are not prepared in this way, the contents will quickly become moldy or sour. Divide the jelly into 1/2 liter and roll up. Arrange them with the lids down and hold until they cool completely. The finished jelly can be eaten immediately or stored for a year in a cool, dark place.

Bon Appetit!

A simple and delicious recipe for apricot jelly for the winter with an orange

Apricot jelly is famous for its beautiful amber color and sweet taste. The orange adds sourness to it and balances the sweetness with a citrus note. In addition, the color becomes even brighter and more sunny. This combination of southern fruits will warm the soul for a whole year and fill the body with vitamins.

Cooking time - 30 minutes

Cooking time - 1 hour

Servings - 4

Ingredients:

• Apricots - 1 kg.
• Granulated sugar - 800 gr.
• Orange - 1 pc.

Cooking process:

1. Go through the apricots, discarding rotten, broken, and unripe ones. For a tasty and beautiful jelly, ripe and dense fruits are needed. Wash and dry the fruit. Cut them in half and remove the seeds and stalks. Cut the halves in half.
2. Use a sponge to wash the orange under running water. You can also use some unscented detergent. This is necessary in order to remove the waxy layer that covers the southern fruits.Cut the citrus into 8 pieces (slices or rings) and remove the seeds. Puree apricots and oranges using a meat grinder or food processor.
3. Transfer the mixture to a heavy-walled saucepan and heat. Bring to a boil. While constantly stirring, add a 200 gram portion to the mass. Bring to a boil again and cook for 5 minutes, stirring constantly. After this time, add the same amount of sugar and repeat the manipulations. Thus, add all the sugar to the fruit.
4. After adding the last part of the sugar, keep the jelly on the fire for another 5 minutes. The hot mass will be quite thick, but when it cools, it will have a jelly-like consistency.
5. Pour hot fruit puree into washed and sterilized jars. Close them hermetically with the prepared lids. Place the jars upside down and wrap them up with a towel or thick cloth. After cooling completely, the jelly is ready for use. Store it in a cool place for no longer than one year.

Bon Appetit!

Step-by-step recipe for making apricot jelly with pectin

One of the binders used in the preparation of jelly is pectin. This substance is also contained in the fruits themselves, so the jam from them turns out to be thicker than from other fruits and berries. You can add more pectin to make the jelly process less time-consuming.

Cooking time - 40 minutes

Cooking time - 13 hours

Servings - 6

Ingredients:

• Apricots - 2 kg.
• Granulated sugar - 1 kg.
• Pectin - 40 gr.

Cooking process:

1. Wash prepared ripe and strong apricots thoroughly under cool water. Dry them with a paper towel. Cut the fruit into halves or quarters and remove the seeds.
2. Place the sliced ​​apricots in one layer in a deep saucepan. Sprinkle them with sugar. Place another layer of apricots on top and cover with sugar. Repeat until you run out of fruit and add 700 grams of sweetness. The amount of sugar varies depending on how sweet you like the jam. A pound of sugar per kilogram of fruit is considered the minimum requirement. Leave the fruits to infuse for at least 12 hours, you can overnight. During this time, the apricots will let out a lot of juice, in which the sugar will dissolve.
3. Stir the pectin and the remaining sugar thoroughly in the morning. If you do this poorly, the pectin will set in lumps and the jelly will not work. Put the pot with apricots on the fire, heat slightly and slowly add the dry mixture, stirring the fruit constantly with a wooden spoon or spatula. Bring to a boil and remove the resulting foam. Cook for another 5 minutes without stopping stirring.
4. Wash the jars thoroughly and sterilize them in the oven. To do this, heat it up to 100 degrees and send the vessels to warm up for 15 minutes. Lids can be processed in the same way. How long the seaming will be stored depends on the cleanliness and preparedness of the container.
5. Pour the hot jelly into half-liter jars and roll up the lids. Place them together and cover with a thick cloth. Leave to cool for 12 hours. Store the workpieces in the cellar, refrigerator or cabinet.

Bon Appetit!

How to make thick apricot jelly with gelatin?

How is jelly different from other binders used to make jelly? First, the speed of action. The recipe with its use can rightly be considered a "five-minute". And yet, unlike gelatin, it is completely made from plant components and is suitable for vegetarians.

Cooking time - 15 minutes

Cooking time - 40 minutes

Servings - 6

Ingredients:

• Apricots - 2 kg.
• Granulated sugar - 1 kg.
• Zhelfix - 2 packs

Cooking process:

1. Sort and rinse the apricots thoroughly. In jelly, only ripe and juicy fruits without rot are suitable. Discard them in a colander to drain excess water.
2. Remove the stem from each fruit. Break the apricots in half and remove the pit. If it is not very convenient to do this with your hands, use a knife.
3. Place the apricot halves in a large bowl and use the hand blender to puree the fruit.It is more convenient to do this in small portions. As a result, you should get a homogeneous puree.
4. Pour jelly and 4 tablespoons of sugar into another bowl. Mix very well.
5. Transfer the apricot puree to a saucepan and place on the stove. Bring to a boil and slowly add the sugar and gelatin mixture. Stir constantly throughout this process. When the sugar and gelatin are completely dissolved, add the rest of the granulated sugar in portions. Stir well and boil, then cook for 3 minutes. Remove foam that appears with a spoon. Pour the jelly into pre-sterilized jars and roll up with prepared screw caps. Turn the jars upside down and leave in this position for 5 minutes. Then return them to their normal form and wait until they cool completely. The jelly is ready, serve it immediately with pancakes, cheese cakes or just with hot tea, or store in a cool dark place.

Bon Appetit!