Apricot jam with gelatin for the winter: 3 best step-by-step confiture recipes

Apricot delicious jam with gelatin - a delicacy that the whole family will love. Its advantage is its versatility: you can spread it on toast, serve it with pancakes, add it to a pie or buns, just eat it with spoons and drink tea. Even a novice hostess will be able to make a recipe according to all the rules, because there is nothing complicated about them. The main thing is to choose the right fruit.

Features of making apricot jam with gelatin

In general, it is not difficult to prepare a rich in taste and bright in color apricot jam. But there are some rules to follow.

Cooks say that the most delicious delicacy is obtained if you take 80 percent of ripe fruit, and the rest - slightly unripe. This will give a slightly sour taste.

At the same time, you can’t choose only unripe ones, because in this case you will get just a sour mass.

Jam can be made without gelatin, but it will take more time. For this method, fruits are boiled over low heat, sugar is added to them in the process. Not every housewife has the strength and patience for this procedure.

The total mass of apricots is passed through a meat grinder or a blender is used, but to get tasty pieces, some fruits are cut with a knife. The bones must be removed, since during long storage they form hydrocyanic acid. Also note that:

if you peel the apricots before cooking, the jam will turn out very tender;
due to the skin, which contains pectin, preservation without gelatin is possible;
thickener is added a maximum of five minutes before the end of cooking, otherwise the mass will take lumps.

Be sure to use a well-sterilized container. If germs remain, the jars will instantly swell.

How to choose and prepare fruits?

Apricots are bright orange, large and juicy. The brighter they are, the better the color will be. To prepare a variant with sourness, a small part of unripe fruit is taken. If you want a very sweet jam, then you do not need to do this.

Fruits are thoroughly washed, all rotten parts are removed, if any. The bones are removed - you can not cook with them. Cut into halves and dried completely from moisture.

Rules for preparing containers for the start of the process

Meticulous sterilization required. Use jars with a volume of 0.5 to 1 liter. Preparation consists of the following steps:

inspect the containers, if there are chips and cracks, then they are not taken;
thorough wash with baking soda and detergent;
dry naturally;
sterilization by any method.

You can sterilize jars both in the oven and on the spout of the kettle. It is advisable to carry out the procedure for at least 15 minutes. After the jars are placed upside down on a clean towel.

How to make apricot jam with gelatin for the winter?

Use simple and proven recipes.

Easy recipe

Recipe only needs three ingredients:

1 kilogram of apricots;
0.5 kilograms of sugar;
50 milliliters of water;
40 grams of gelatin.

Apricots are prepared, immersed in a basin, water is added. Bring to a boil and boil until the ingredients soften. After they have cooled, the products are ground in a meat grinder or in a blender. Sugar is added and dissolved. It is put on a slow fire, stir and remove the foam (if this is not done, the jam will be cloudy, not transparent). Dilute the gelatin according to the recipe and pour into the mixture. Boiled down to a thick consistency and quickly laid out in jars.

Without water

You will need:

1.2 kilograms of apricots;
1 kilogram of sugar;
1 gram citric acid;
30 grams of gelatin.

Fruits are prepared, cut into slices and put in a saucepan. Sugar is added, left for several hours until juice appears. Boil on fire for 15-20 minutes, grind into puree with a blender or grind through a sieve. Add citric acid and boil until a thick jam. When it is almost ready, add the gelatin diluted according to the instructions.

With lemon

To prepare the preservation you will need to cook:

1 kilogram of fruit;
0.25 grams of boiled water;
1 kilogram of sugar;
1 lemon;
40 grams of gelatin.

Products are prepared, thoroughly washed and bones are selected, cut in half. It is crushed to a puree state, mixed with sugar and left for three hours until the juice appears.It is put on fire, the juice of one lemon is squeezed out, at this time the gelatin is diluted with water according to the recipe. After the composition has boiled for 30 minutes, gelatin is added. After 2 minutes of boiling with it, the mass is removed and rolled into jars.

How to store confiture?

The delicacy spoils rather quickly. The shelf life depends on the principles of preparation. If we are talking about a simple recipe, then the maximum it will be 6 months. The version with citric acid or lemon can be stored for up to a year. The containers are placed in a cool place, in no case in direct sunlight. An open jar is placed in the refrigerator on the bottom shelf.