Apricot jam slices with gelatin. Apricots in jelly: cook unusual jam Apricot jelly recipe
Apricots in jelly for the winter is a very tasty and rather unusual dessert that will delight our little sweet tooth.
Jelly from apricot slices
The aroma of fresh apricots, reminiscent of a hot, sunny summer, is unlikely to leave anyone indifferent. Gorgeous, sweet dessert everyone will love!
Pretty apricot wedges in amber jelly make a wonderful addition to homemade cakes and pastries. Burning pancakes or ruddy pancakes with apricot jelly acquire, in truth, a fantastic taste. And fragrant, soft, with apricot slices and milk cream - well, isn't that a miracle!
How to make apricot jelly
So that the slices do not boil soft and turn out whole, it is better to use hard apricots. Be sure to wash them thoroughly before you start cooking.
Ingredients
Servings: - + 10
- fresh apricots 500 gm.
- Sugar 600 gm.
- Gelatin 25 gm.
6 o'clock 20 minutes. Seal
We get a cooking time of 6 hours 20 minutes. But you need to understand that 6 hours is a waiting time. Therefore, leaving apricots to give juice is best at night.
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Due to the high content of pectin, ripe apricots can be made into natural jelly without adding anything other than sugar and water.
Apricots should be ripe and juicy, ideally freshly picked from the tree.
Apricots need to be taken ripe, but not damaged. Fruits need to be washed, sorted and separated from the bones.
Put prepared apricots in a saucepan and pour a small amount of water. Cook for about 10 minutes to soften the fruit well.
Transfer the soft apricots to a colander or sieve and rub well to make a puree. You can grind apricots with a blender and even a meat grinder if you are making a large amount.
If you take frozen fruits, they should immediately be poured with hot water, brought to a boil and removed from heat.
The amount of puree from one kilogram of fruit should be about a liter. We use sugar in a ratio of 1: 2 - we take a pound of sugar per kilogram of mashed potatoes.
Pour the puree into an enamel pan and cook over low heat. Apricot jelly should decrease in volume by about half, only after that it will be possible to add sugar. If the apricots are very sweet, you can reduce the amount of sugar - do it to your taste.
The readiness of the jelly will need to be checked by dropping it on a saucer or a piece of newspaper. If the drop does not spread, then you can remove the jelly from the fire and immediately transfer it to clean jars. For storage, you will need to turn the jars upside down and leave to cool completely. If you want to try this amazing dessert right away, put it in a saucer and let it cool. Bon appetit!
Apricots are valuable fruits for health, because they promote hematopoiesis, improve memory, prevent some diseases of the endocrine system, and increase the body's resistance to viral attacks. Harvesting for the winter from them is a sure way to preserve valuable substances in order to provide the body with useful nourishment in the cold season. Among the many ways to preserve these fruits, jelly is popular. Let's talk about cooking jelly for the winter. The recipe with gelatin, which we will look at today, allows you to achieve a pleasant consistency of the product.
Choosing fruits for jelly
If you opted for apricot jelly, then take the choice of fruits seriously. If slightly wrinkled, overripe fruits could fit for jam, then they are not suitable for jelly. For this preparation, you need to choose slightly unripe fruits, dense, elastic, not too juicy. It is in these fruits that contains the most pectin fibers, and pectin, as you know, has gelling properties. Well, now "Popular about health" offers to go directly to a selection of recipes.
Jelly recipes
Apricot jelly for the winter
Ingredients we need a little: apricots - 1 kg; sugar - 1 kg.
Fruits should be washed well, laid out on the table, laying a clean towel. This will collect excess moisture from them. Then you need to pull out the bones. We put the halves of the fruit in a bowl (enamelled), sprinkle with sugar in layers. After three hours, you will see that the apricots have released juice. Place a bowl on the stove, preferably large in diameter, so that the moisture evaporates faster. Turn on the fire. Stir the contents, otherwise the product may burn, which will give an unpleasant odor to the finished product. When our jelly begins to boil, it is necessary to remove the foam. If this is not done, transparency will not be achieved.
Take a blender and gently smash the apricots, turning them into a homogeneous sweet mass. Skim off the foam again. After boiling, cook the jelly for 40-50 minutes. Its readiness will be indicated by a decrease in the volume of the mass by about a third (excess moisture will evaporate, the product will become thicker). Don't be put off by its consistency - when hot, the jelly is quite liquid, but when cooled, it will become much denser. Distribute the treat into jars (sterilized), roll up. We send jelly for storage after a day of infusion in the room. Be sure to wrap the blanks so that they cool slowly.
Delicate jelly with apricot gelatin
This apricot recipe gives a very tasty and beautiful jelly - a homogeneous orange mass without lumps, perfectly holds its shape, you can spread it on bread and not be afraid that it will flow. Plus, 30% less sugar is used here, which means that the delicacy is less high-calorie.
Ingredients: 40 g instant gelatin; apricots - 1 kg; sugar - 700 g.
Wash the apricots well, remove the seeds, dividing the fruit into two parts. Place the fruit halves in a saucepan, pour 50 ml of water into it, cover with a lid and turn on the burner. Boil fruit for a couple of minutes. During this time, they will become soft. Now the pulp must be well rubbed through a sieve in order to achieve the most delicate consistency. We put it on fire, add all the sugar. The cooking process according to this recipe will not take much time. It is enough to boil the mass for 5 minutes. The main thing is that the sugar has time to completely dissolve.
In the meantime, we will dissolve the gelatin. Fill it with warm water, so that the granules are covered with it. Stir the gelatin until it dissolves. Pour it in a thin stream into the jelly, cook for another minute, stirring constantly. When you pour apricot jelly into jars, it will seem liquid to you, but after cooling, the product keeps its shape perfectly. Seal the jars with lids.
Apricots with gelatin for the winter
Another great recipe that will be highly appreciated by the hostesses. At the exit, you will get a fragrant jelly in which halves of the fruit are preserved. They can be used to decorate cakes, add to oven pies and other pastries.
Ingredients all the same - apricots - 1 kg; sugar - 800 g; gelatin (instant) - 40 g.
Wash the fruits, remove the seeds. Place fruit halves in a large bowl. Mix sugar with gelatin granules. Pour the apricots with this mixture, mix with your hands. After 10 hours, the bowl can be sent to the fire and pour about 50 ml of water into it, if the fruits have not released too much of their own juice. Now it is important to ensure that the fruit does not burn to the bottom of the dish. It is better to adjust the fire to a medium level, and periodically stir the contents with a wooden spatula from the bottom up. Boil the jelly for no more than 6 minutes (after the start of boiling). We seal in banks. We turn the containers over, put them in a warm place or wrap them with a blanket. After a day or so, we remove the jars in the cellar.
Apricot jelly is a favorite delicacy of many, be sure to prepare a couple of varieties of blanks for the winter - with and without gelatin. In the cold season, apricots will remind you of a hot summer, cheer you up and keep you healthy, which is very important. Just do not get carried away with this delicacy excessively, because it has so much sugar. Even such a delicious preparation is good in moderation, like everything else.
Apricots in gelatin for the winter - an unusual apricot jam with the addition of gelatin.
Apricots with gelatin is a delicious dessert that can be used to decorate cakes, pastries or eaten just like jam.
INGREDIENTS:
- Pitted apricots - 1 kg.
- Sugar - 1 cup
- Instant gelatin - 30 gr.
- Citric acid - 1/2 tsp
- Water - 100 ml.
How to cook apricots in gelatin for the winter:
Mix sugar with instant gelatin. Cut the apricots in half lengthwise and remove the pits. Put the apricots in a saucepan, sprinkling them with a mixture of gelatin and sugar. Cover the apricots with a lid and leave in the refrigerator for a day. During this time, the apricots should release juice.
After a day, take the apricots out of the refrigerator, add citric acid and water. If apricots have released a lot of juice, the amount of water can be halved.
Put apricots with gelatin on a small fire and bring to a boil. Then reduce the heat to a minimum and cook the jam for 5-6 minutes after boiling.
Arrange the finished jam in sterilized jars and roll up. Apricots in gelatin are ready for the winter. Bon appetit!