Apricot jelly for the winter

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

Thick pitted apricot jelly for the winter

The best dessert you can enjoy with a cup of tea on a cold winter evening is apricot jelly. And we’re not talking about what they sell in boxes in stores. This is about thick and tasty jelly, which is prepared in jars for the winter, so that even in cold weather you can enjoy the taste and benefits of summer fruits.

1. 
   How to cook thick apricot jelly for the winter? Start by preparing the fruit. Sort through them, choosing ripe and soft fruits. If any apricots have small blemishes, carefully cut them off. Wash the fruit thoroughly under running water, especially if you bought it.
2. 
   Remove the stems. Break the fruits into halves with your hands and remove the seeds.If this is difficult to do because the fruit is too soft, use a knife. Cut the apricots into quarters.
3. 
   Transfer the chopped fruit to a large saucepan. Pour water in there. Place the bowl with the fruit over medium heat and cook until they are completely soft. After this, drain the water.
4. 
   Take another pan and place a sieve on it. Add boiled fruits into it in parts and mash them into a puree. To do this, you can use a special device or a tablespoon. Add sugar to the saucepan with the puree and stir. Place the future jelly on medium heat and cook until it reduces in volume by a third.
5. 
   Sterilize jars and lids by placing them in boiling water for 3-4 minutes. Pour the hot jelly into half-liter containers and seal tightly with the prepared lids. Place the jars upside down, cover with a thick cloth or small blanket and leave until completely cool. 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?

To make delicious jelly easily and simply, there are many binders. They don't give any taste, but they help create the very consistency that jelly is famous for. One of them is agar-agar. It helps products harden at room temperature, which makes it different from all the 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 wash the fruits thoroughly. Cut each fruit in half, remove seeds and stems. Choose ripe but firm apricots.They will retain their shape well in jelly.

2. Place apricots and sugar in layers in a deep saucepan. To do this, place the apricot halves in a single layer on the bottom of the dish, cut side up, and sprinkle with sugar. Place another layer of apricots and sugar on top in the same way.

3. Repeat until you run out of fruit. This will help the fruit release juice faster and absorb sweetness. Leave the pan for at least a few hours or overnight to release more juice.

4. Drain a small portion of the liquid from the fruit into a cup. Open the agar-agar sachet and pour its contents into this mug. Stir until completely dissolved. Add the solution back to the apricots. Stir carefully so as not to damage the delicate fruit. Place the pan on the fire and bring to a boil. Cook for another 4 minutes. Carefully remove the resulting foam with a spoon. At this stage, you can no longer mix 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 containers for the workpieces. Sterilize jars and lids in an oven preheated to 120 degrees for 10 minutes. This is necessary so that the jelly does not sour. Using a tablespoon, carefully place the apricots into the jars and fill them with liquid. Preserve and wait until completely cooled. 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’s easy and convenient to work with. The product gives exactly the result expected, without the risk of failure. In addition, it is easy to find 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 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 gelatin into a large, thick-bottomed saucepan. Add granulated sugar there. Mix dry ingredients.

3. Place the apricots cut in half into the same pan and stir carefully so as not to damage the delicate fruit. Cover the pan with a lid and leave the fruit to infuse and release the juice for 20 hours at room temperature.

4. After this time, move the pan to the stove. Pour in water and a spoonful of lemon juice. The acid will prevent 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 the heat and simmer for about 5 minutes, stirring constantly with a wooden spatula. As foam forms, remove it with a spoon.

6. Wash thoroughly and sterilize jars and lids in the oven or in boiling water. If you do not prepare the vessels in this way, the contents will quickly become moldy or sour. Divide the jelly into half-liter containers and roll up. Place them with the lids down and keep them like that 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 orange

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

Cooking time – 30 minutes

Cooking time – 1 hour

Servings – 4

Ingredients:

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

Cooking process:

1. Sort through the apricots, discarding rotten, broken and unripe ones. For tasty and beautiful jelly you need ripe and dense fruits. Wash and dry the fruit. Cut them in half and remove the seeds and stems. Cut the halves in half again.

2. Wash the orange under running water with a sponge. You can also use a little unscented detergent. This is necessary in order to remove the waxy layer that covers southern fruits. Cut the citrus into 8 pieces (slices or rings) and remove the seeds. Grind apricots and oranges into puree using a meat grinder or food processor.

3. Transfer the mixture to a saucepan with thick walls and place on the fire. Bring to a boil. Stirring constantly, add a 200 gram portion into the mixture. 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. Add all the sugar to the fruit this way.

4. After adding the last bit of sugar, keep the jelly on the fire for another 5 minutes.The hot mixture will be quite thick, but as it cools it will have a jelly-like consistency.

5. Pour the hot fruit puree into washed and sterilized jars. Close them hermetically with the prepared lids. Place the jars upside down and cover them with a towel or thick cloth. After complete cooling, 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 making jelly is pectin. This substance is also contained in the fruits themselves, so the jam made from them is thicker than from other fruits and berries. To make the process of making jelly less time-consuming, you can add more pectin.

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 the 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 chopped apricots in a single layer in a deep saucepan. Sprinkle them with sugar. Place another layer of apricots on top and sprinkle with sugar. Repeat until the fruit is gone and you have poured out 700 grams of sweetness. Vary the amount of sugar depending on how sweet you like your jam. A pound of sugar per kilogram of fruit is considered the minimum norm. Leave the fruits to steep for at least 12 hours, or overnight. During this time, the apricots will release a lot of juice, in which the sugar will dissolve.

3. In the morning, thoroughly mix the pectin and the remaining sugar.If you do this poorly, the pectin will seize in lumps and the jelly will not work. Place the pan with apricots on the fire, heat it slightly and slowly add the dry mixture a little at a time, constantly stirring the fruit with a wooden spoon or spatula. Bring to a boil and skim off any foam that forms. Cook for another 5 minutes without stopping stirring.

4. Wash the jars thoroughly and sterilize them in the oven. To do this, heat it to 100 degrees and send the vessels to warm up for 15 minutes. The lids can be treated 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 for 12 hours until completely cooled. Store the preparations in the cellar, refrigerator or closet.

Bon appetit!

How to make thick apricot jelly with jellyfix?

How does jellyfix differ from other binders used to make jelly? Firstly, the speed of action. A recipe using it can rightly be considered a “five-minute” recipe. And, unlike gelatin, it is completely made from plant ingredients 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 wash the apricots thoroughly. Only ripe and juicy fruits without rot are suitable for jelly. Place them in a colander to drain off excess water.

2. Remove the stem from each fruit. Break the apricots in half and remove the pit. If doing this with your hands is not very convenient, use a knife.

3.Place the apricot halves in a large bowl and puree the fruit using an immersion blender. It is more convenient to do this in small portions. The result should be a homogeneous puree.

4. Pour gelfix and 4 tablespoons of sugar into another bowl. Mix very well.

5. Place the apricot puree into a saucepan and place on the stove. Bring to a boil and slowly add the mixture of sugar and gelfix. Stir constantly throughout this process. When the sugar and gelfix are completely dissolved, add the rest of the granulated sugar in parts. Stir thoroughly and boil, then cook for 3 minutes. Remove any foam that appears with a spoon. Pour the jelly into pre-sterilized jars and seal 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, cheesecakes or just hot tea, or store it in a cool, dark place.

Bon appetit!