Apricot jelly: a recipe for the winter, 6 cooking methods, storage of blanks

Apricot is one of the fruits that have a good aroma, taste, and also bring great benefits to the body. Many housewives make various canned dishes from this fruit: compotes, jams, jams. Apricot jelly is also popular; the recipe for its preparation for the winter is quite simple. We will talk about its features.

Basic principles for making apricot jelly

To make a dessert, ripe, bright apricots with juicy pulp are selected. They will boil well.

You can prepare a dessert naturally or add certain gelling components. Also, granulated sugar of different volumes is poured into the fruits.

From gelling agents are used:

• agar-agar;
• gelatin;
• pectin;
• gelfix.

Dessert can be combined, including various berries, fruits.

Rules for preparing fruit

The preparatory stage involves the selection of high-quality fruits that are washed and pitted.

It is often necessary to remove the skin so that it is not felt in the dessert. But if you use a blender, then this process can not be done, it will kill everything.

How to prepare containers for the start of the process?

The container is washed under running water using a soda solution and undergoes a sterilization process. It can be a boiling kettle or an oven. Jelly is laid out in a dry container. Lids are sterilized immediately before sealing the dessert.

How to make apricot jelly at home?

There are several options for making this sweet jelly-like dessert.

Easy recipe

To make a treat, you will need to prepare:

• apricots - 1 kg;
• water - 250 ml;
• granulated sugar - 500 gr. per liter of puree obtained.

To begin with, the fruits are washed well, the bones are removed. Prepared apricots are sent to a container and filled with water. Cook 10 minutes after the water boils. Subsequently, the fruit will become soft.

Next, the fruits are transferred to a colander so that they drain well. Then they need to be ground into a homogeneous mass.

If there is a peel after grinding, then it must be removed. For grinding, you can use a blender, meat grinder.

The volume of grated fruit after mashing should be at least a liter. The mixture is transferred to a bowl, granulated sugar is added, and everything is cooked on slow gas until it decreases by 2 times.

If the apricot is sweet, then you can put less sugar.

Readiness is determined with a saucer. Jelly is dripped onto it - if the drop does not spread, then the jam can be removed from the stove and distributed among sterilized jars.

If the volume of the dessert is large and you plan to store it for a long time, especially outside the refrigerator, then it is better to sterilize the delicacy.

With gelatin

The dish includes the following ingredients:

• 1 kg apricots;
• 1 kg of sugar;
• 40 gr. gelatin.

Initially, mix gelatin and granulated sugar. Fruits are crushed with a blender or divided in half, covered with sugar mass.

The ingredients are mixed and set aside for 8 hours, then they must be mixed again and allowed to boil. The mass is boiled for about 4 minutes.

Boiling apricot dessert is distributed in a container, rolled up.

From dried apricots

Treat List:

• dried apricots - 250 gr.;
• water - 750 ml, excluding water for agar-agar;
• sugar - 125 gr.;
• lemon - ½;
• agar-agar - medium piece.

How to cook:

1. Agar-agar is divided into pieces and soaked for 25 minutes.
2. Dried apricots are washed, laid out in a bowl for cooking, apricots are added. You need to cook for about 20 minutes, the time is determined based on the softening of dried apricots.
3. Juice squeezed out of a lemon.
4. Dried apricots are rubbed through a sieve along with the liquid.
5. In the finished puree you need to send granulated sugar, lemon juice, agar-agar and put on gas. Water should be 500 ml. If not enough, boiled water is added.
6. The mass is heated until all solid components are dissolved, but does not boil.
7. Jelly is poured into molds and put away in the cold.

From jam

Dessert Ingredients:

• 3 tsp gelatin;
• 250ml water;
• ½ cup apricot jam.

Cooking steps:

1. Pour gelatin with water. It should be boiled at room temperature. Gelatin is left to swell for half an hour.
2. The pot with gelatin is sent to a low fire, the mixture is stirred. When the mass becomes homogeneous, you need to remove it from the fire.
3. Add jam to taste. It is better when there is more apricot compared to syrup. Everything is well mixed.
4. Jelly is poured and put in the fridge.

With oranges

The dessert includes the following products:

• apricots - 700 gr.;
• orange - 2 pcs;
• granulated sugar - 500 mg;
• gelatin - 20 gr.;
• water - 125 ml.

How to cook:

1. Apricots are washed, peeled by immersion in boiling water for a few minutes. Bones are removed.
2. Citrus is washed, peeled, juice is squeezed out.
3. Apricots are crushed with a blender, orange juice is added.
4. Sugar is poured into the mixture. The mass goes to the fire until it boils, stirs. Cook for 5 minutes.
5. Pre-gelatin is soaked in water. After 30 minutes, it is heated in a water bath so that it dissolves, but without boiling.
6. Combine gelatin with slightly cooled puree.
7. Distribute the jelly into molds, put in the refrigerator.

With peaches and ginger in champagne

List of components:

• apricots - 5 pcs;
• pineapple - 1 piece;
• peaches - 4 pcs;
• champagne - 1 bottle;
• ginger - 25 gr.;
• red hot pepper - 1 pc.;
• sugar - 7 tbsp. l.;
• gelatin - 25 gr.

Cooking process:

1. Take slightly unripe fruits, wash them and cut them into cubes.
2. Soak gelatin in boiling water.
3. Peel the pepper and ginger and cut into small cubes.
4. Champagne (1 tablespoon) pour into a bowl, add granulated sugar, ginger, pepper to it. The mixture is brought to a boil, cooked for 4 minutes.
5. Pour syrup into fruit, add swollen gelatin.
6. Add 500 ml of champagne, stir well.
7. Pour the dessert into molds, send to the refrigerator.

How much and how to store this jelly?

In order for the shelf life of the workpiece to be long, you should adhere to the recipe and do not make jelly using metal utensils. This may cause a change in color, taste.

You can keep a pasteurized dessert for a year. If the dessert is unpasteurized and poured into containers made of thermoplastic material, then the period is 6 months.

Homemade dessert can be stored up to 4 days in a cool place. Fruit jelly - up to 12 hours if the temperature in the refrigerator is 4-8 degrees. You can keep the jelly in the freezer for up to 2 months.

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