Apricot jam with gelatin for the winter: a step by step recipe

Appetizing apricot jam, with a juicy sweet taste with a pleasant sourness, is a valuable source of vitamins. In winter, it is simply irreplaceable, as it reminds of a warm, gentle summer, energizes and gives a great mood. There are many ways and variations of its preparation. The simplest and fastest is the recipe for apricot jam prepared with gelatin. It turns out surprisingly tasty, beautiful, transparent and fragrant.

Features of making apricot jam with gelatin for the winter

Jam from juicy ripe apricots with the addition of gelatin is especially useful due to minimal heat treatment.This sweet product, prepared for the winter, has a beneficial effect on the cardiovascular system and emotional state. Thanks to its jelly-like transparent consistency, this jam looks very attractive, which means it can decorate both everyday and festive tables.

Gelatin contributes to the fastest thickening of the mass and reduces the total heat treatment time. Therefore, the product retains the maximum concentration of nutrients inherent in fresh apricot fruits.

Required products for the recipe

To make this simple and affordable recipe for apricot jam, you will need the following products:

• 3 kg apricots;
• 70g instant gelatin;
• 2 kg of granulated sugar;
• 2L filtered water;
• 15 g citric acid.

Ingredient selection rules

For the preparation of this jam, you can choose almost any variety of apricots. The main thing is that they have a pleasant aroma and expressive sweet taste. The fruits should be perfectly ripe, but not overripe, with a dense and elastic texture. Greenish apricots are not suitable for this purpose, as they can spoil the taste of future jam.

Each apricot fruit must be carefully examined. They should be the same in shape and color.

No surface imperfections are allowed.

How to prepare the container

When preparing apricot jam with gelatin, you need to carefully inspect the glass jars to make sure there are no chips or cracks. There should be no rust marks on metal screw caps.

There are several ways to disinfect containers:

• Wash with baking soda and put in the oven, preheating it to 160 degrees. Keep it on until all drops are dry. Preheating too long should be avoided to prevent the glass containers from bursting.
• Place a wooden board at the bottom of a large saucepan. Place containers on top, and fill the free space with water. Bring to a boil and simmer for 15 minutes.
• Fill a saucepan with water and place over medium heat. Cover with a sieve or metal grate. Place containers upside down on top. After the water boils, they will be steam sterilized.

Cooking process

The process of making apricot jam with gelatin is simple and takes a minimum of time:

1. Carefully washed fruits to get wet with napkins.
2. Cut in half and remove kernels.
3. Cut apricot halves into several slices.
4. Take a thick-bottomed cauldron or a capacious enameled pan and lay out apricot slices.
5. In a separate saucepan, boil water and dissolve sugar in it.
6. Cook for a few minutes with constant stirring, then strain.
7. Pour the apricot slices with the resulting sugar syrup and put on fire.
8. After boiling, boil for ten minutes at a medium flame level. Do not forget to stir and remove the resulting foam.
9. Turn off the burner and let the jam cool.
10. Then boil two more times in the same way.
11. At the third stage of cooking, add citric acid.

Now you can prepare the gelatin:

1. Pour the contents of the bag into a glass or ceramic container and pour two glasses of warm water heated to 40 degrees.
2. In an hour, heat the gelatin solution to 80 degrees and strain.
3. Add to jam just before sterilization.

Further storage of jam

To store apricot jam with gelatin, you should choose a dry, dark and cool place with an air temperature not exceeding + 10-15 ° С. Subject to these conditions, the product will retain all its useful properties for three years.

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