Delicious apricot jam with gelatin is 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, or simply eat it with spoons, washed down with tea. Even a novice housewife will be able to make the recipe according to all the rules, because there is nothing complicated in them. The main thing is to choose the right fruit.
Features of preparing apricot jam with gelatin
In general, making apricot jam, rich in taste and bright in color, is not difficult. But you need to follow some rules.
Culinary experts say that the most delicious delicacy is obtained if you take 80 percent of ripe fruits, and the rest - slightly unripe. This will give a slightly sour taste.
At the same time, you cannot choose only unripe ones, because in this case you will simply end up with a sour mass.
Jam can be made without gelatin, but it will take more time. For this method, the fruits are boiled over low heat, and sugar is added during the process. Not every housewife has enough 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 seeds must be removed, since during long-term storage hydrocyanic acid is formed in them. It should also be taken into account that:
- if you peel the apricots before cooking, the jam will be very tender;
- due to the skin, which contains pectin, preservation without gelatin is possible;
- The thickener is added a maximum of five minutes before the end of cooking, otherwise the mass will form lumps.
Be sure to use well sterilized containers. If germs remain, the jars will instantly swell.
How to choose and prepare fruits correctly?
Apricots are bright orange, large and juicy. The brighter they are, the better the color will be. To prepare the sour version, take a small portion of unripe fruit. If you want very sweet jam, then you don’t need to do this.
The fruits are thoroughly washed, all rotten parts, if any, are removed.The bones are removed - you cannot cook with them. Cut into halves and dry completely from moisture.
Rules for preparing containers before the start of the process
Thorough sterilization is required. Use jars with a volume of 0.5 to 1 liter. Preparation consists of the following stages:
- inspect the containers; if there are chips and cracks, they are not taken;
- thorough washing with soda and detergents;
- drying naturally;
- sterilization by any method.
You can sterilize jars either in the oven or on the spout of a kettle. It is advisable to carry out the procedure for at least 15 minutes. Afterwards, the jars are placed with their necks down on a clean towel.
How to make apricot jam with gelatin for the winter?
Use simple and proven recipes.
Simple recipe
The recipe only requires 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, and water is added. Bring to a boil and cook until the ingredients soften. After they have cooled, the products are ground in a meat grinder or blender. Sugar is added and dissolved. Place on low heat, stir and skim off the foam (if this is not done, the jam will be cloudy and not transparent). Dilute gelatin according to the recipe and pour into the mixture. It is boiled to a thick consistency and quickly placed into jars.
Without water
You will need:
- 1.2 kilograms of apricots;
- 1 kilogram of sugar;
- 1 gram of citric acid;
- 30 grams of gelatin.
The fruits are prepared, cut into slices and placed in a saucepan. Sugar is added and 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 simmer until jam becomes thick. When it is almost ready, add gelatin diluted according to the instructions.
With lemon
To prepare the preserve you will need to prepare:
- 1 kilogram of fruit;
- 0.25 grams of boiled water;
- 1 kilogram of sugar;
- 1 lemon;
- 40 grams of gelatin.
The products are prepared, washed thoroughly, the seeds are selected, and cut in half. Grind to a puree, mix with sugar and leave for three hours until juice appears. Place on fire, squeeze out the juice of one lemon, at this time the gelatin is diluted with water according to the recipe. After the composition has been boiled for 30 minutes, gelatin is added. After 2 minutes of boiling, the mass is removed and rolled into jars.
How to properly store confiture?
The delicacy spoils quite quickly. The shelf life depends on the principles of preparation. If we are talking about a simple recipe, then the maximum 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, under no circumstances in direct sunlight. The open jar is placed in the refrigerator on the bottom shelf.
