TOP 6 step-by-step recipes for preparing apricot jelly for the winter

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, preserves, jams. Apricot jelly is also popular; the recipe for preparing it for the winter is quite simple. We'll talk about its features.

Basic principles for making apricot jelly

To make dessert, select ripe, bright apricots with juicy pulp. They will boil well.

You can prepare the dessert naturally or add certain gelling components. Granulated sugar of varying volumes is also added to the fruits.

The following gelling agents are used:

• agar-agar;
• gelatin;
• pectin;
• zhelfix.

The dessert can be combined, including various berries and fruits.

Rules for preparing fruits

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

It is often necessary to remove the skin so that it is not noticeable in the dessert. But if you use a blender, then you don’t have to do this process, it will crush 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. This could be a boiling kettle or an oven. Place the jelly in a dry container. The lids are sterilized immediately before sealing the dessert.

How to make apricot jelly at home?

There are several options for preparing a sweet jelly-like dessert.

Simple 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 and the seeds are removed. Prepared apricots are sent to a container and filled with water. Cook for 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 skin after grinding, then it needs to be removed.For grinding, you can use a blender or meat grinder.

The volume of ground fruit after turning into puree should be at least a liter. The mixture is transferred to a bowl, granulated sugar is added, and everything is cooked on low gas until it reduces by half.

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

Readiness is determined using a saucer. Jelly is dripped onto it - if the drop does not spread, then the jam can be removed from the stove and distributed into 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 components:

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

Initially, you should mix gelatin and granulated sugar. The fruits are crushed with a blender or divided in half and covered with sugar mass.

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

The boiling apricot dessert is distributed into a container and rolled up.

From dried apricots

List of products for treats:

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

How to cook:

1. Agar-agar is divided into parts and soaked for 25 minutes.
2. The dried apricots are washed, placed in a bowl for cooking, and apricots are added. You need to cook for about 20 minutes, the time is determined based on the softening of the dried apricots.
3. Squeeze out the juice from the lemon.
4. The dried apricots along with the liquid are rubbed through a sieve.
5. Add granulated sugar, lemon juice, agar-agar to the finished puree and put it on gas. There should be 500 ml of water. If there is not enough, then boiled water is added.
6. The mass is heated until all solid components dissolve, but does not boil.
7. The jelly is poured into molds and stored in the cold.

From jam

Ingredients needed for dessert:

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

Cooking steps:

1. Pour gelatin with water. It should be boiled, at room temperature. The gelatin is left to swell for half an hour.
2. Place the pan with gelatin over low heat and stir the mixture. When the mass becomes homogeneous, you need to remove it from the heat.
3. Add jam to taste. It is better when there is more apricot compared to syrup. Everything is mixed well.
4. The jelly is poured and placed in the refrigerator.

With oranges

The dessert includes the following products:

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

How to cook:

1. Apricots are washed and peeled by immersing them in boiling water for several minutes. The bones are removed.
2. The citrus is washed, peeled, and the juice is squeezed out.
3. Apricots are crushed using a blender, orange juice is added.
4. Granulated sugar is poured into the mixture. The mass is sent to the fire until it boils, stirred. Cook for 5 minutes.
5. Gelatin is soaked in water in advance. 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 and put it in the refrigerator.

With peaches and ginger in champagne

List of components:

• apricots – 5 pcs.;
• pineapple – 1 pc.;
• 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 chop into small cubes.
4. Pour champagne (1 tbsp) into a bowl, add granulated sugar, ginger, pepper. Bring the mixture to a boil and cook for 4 minutes.
5. Pour the syrup into the fruit, add the swollen gelatin.
6. Add 500 ml of champagne, stir well.
7. Pour the dessert into molds and place in the refrigerator.

How long and how to store this jelly?

To ensure a long shelf life of the product, you should adhere to the recipe and do not make jelly using metal utensils. This may lead to changes in color and taste.

Pasteurized dessert can be stored 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 for 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 store the jelly in the freezer for 2 months.